CHAPTER 1

introduction
1

THE EXPENSIVE ALCOHOLIC BEVERAGE

1. INTRODUCTION

Beverage refers to any type of

potable drink except plain water. The
term beverage has been derived
from the Latin word Bever, meaning
rest or repose fromm work. In
hospitality terminology, it tefers to any type of intoxicating and nonintoxicating drinks, which is hygienically consumed by human, tether to
quench the thirst or for enjoyment, refreshment, nourishment or
relaxation, as per the human need.

The blending of food with beverage is an art that requires a thorough

knowledge of the various courses, its taste, colour and flavours of all the
items and also a clear idea of suitable beverage to accompany various
courses.

In catering industries such as hotels, restaurants, bars pubs, canteens,

cafeterias, either commercial or non-commercial, beverage is an
essential liquid product. During breakfast nourishing drinks like milkfruit
juices and malted drinks such as, bournvita, Horlicks, tea,coffee, hot
chocolate, etc. go very well. At the vrunch/lunch , soft or non-alcohol
drinks like juices squashes, cold dirnks, tea,coffee, and fermented
alcoholic beverages go very well. At the dinner time, alcoholic dirnks like

beer, wines, spirits and liqueurs are usually consumed for refreshment,
relaxation and to stimulate the body.

Buying and selling such alcoholic drinks and their quality, quantity and
brands rely upon the establishments standard, policy and type of
customers it caters to. For example, large hotels, restaurants and bars
provide various local and imported brands in large quantities to their
customers who are in a fit position to receive physically, mentally and
economically. However, small hotels and restaurants/bars only provide
more of local and less of imported drinks in small quantities by bottle,
glass or pegs.

TTR: Beverage can be defined as portable liquid which is suitable for

drinking such as wine, spirits, beers, liqueurs, juices, aerated drinks, tea,
coffee, hot chocolate, etc.

CHAPTER 2

HISTORY OF ALCOHOL
HISTORY OF ALCOHOL:
4

Alcohol is the liquied resuling from the fermentation of sugar substances,

which is isolated by distillation. the word alcohol has been derived from
the Arabic word Al Kohl, which originally meant pulverized anatomy,
and then came to mean any product crushed to a poweder. the Aravic
word Al Kohl also referred to a black cosmetic (Kohl) produced by a
process similar to distillation . In the middle ages, alcohol was
considered an elixir of life and was mostly reserved for therapeutic use.
It came to be used as a drink towards the end of the 15 th century when
all kinds of herbs and plants wre introduced into it.
The historical evidence shows that Aztecs were brewing pulp from the
agave cactus by 300 BC, though it is unlikely the they knew how to distil
it. The discovery of distillation is redited to the chinese, who were
probably producing a type of rice spirit, by 1000BC. The use of the
alembic, or still, was pursued only after an Arab chemist called Gieber,
wrote about his experiments in 800AD.
Alcohol has anti-septic properties and nutritional value in the form of
assimilable sugars. In cookery, alcohol is used in pates, stuffing, ices,
sorbeds, souffls and many other recepes It is also used while
deglazing, flaming and marinating.

HISTORY OF WINE:
Wine has evolved as part of European life, culture and diet since time
immemorial. Wine making emerged in Europe with the expansion of the
Roman Empire throughout the Mediterranean, when many major wine
producing regions that still exist today were established. Even then wine
making was a precise husbandry that fostered the development of
different grape varieties and cultivation techniques. Barrels for storing
and shipping emerged, bottles were used for the first time, and even a
rudimentary appellation system developed as certain regions gained a
reputation for fine wine. As wine production became progressively
refined, its popularity increased, and wine taverns became a common
feature in cities throughout the Empire.

The culture of wine in Europe predates the Romans: in ancient Greece,

wine was praised by poets, historians and artists, and was frequently
referred to in the works of Aesop and Homer. In Greece, however, wine
was considered the privilege of the upper classes. Dionysus, the Greek
god of wine, represented not only the intoxicating power of wine, but also
its social and beneficial influences. He was viewed as the promoter of
civilization, a lawgiver, and lover of peace as well as the patron deity
of agriculture and the theatre. Indeed, according to ancient Greek
historian Thucydides, the peoples of the Mediterranean began to
emerge from barbarism when they learnt to cultivate the olive and the
vine.
With the passing of the centuries, the art of wine making spread to
France, Spain, Germany and parts of Britain. By this time, wine was
considered an important part of daily diet and people began to favour
stronger, heavier wines. European appreciation of wine endured
throughout the Dark Ages. Partly because drinking water was still
unreliable, wine was the preferred alternative to accompany meals. At
the same time, viticulture and viniculture advanced thanks to the
husbandry of Church monasteries across the continent, which gave rise
to some of the finest vineyards in Europe. The Benedictine monks, for
example, became one of Europes largest wine producers with vineyards
in Frances Champagne, Burgundy, and Bordeaux regions, as well as in
the Rheingau and Franconia regions of Germany. The merchant and
noble classes had wine with every meal and maintained well-stocked
cellars.
During the 16th century wine became appreciated as a more
sophisticated alternative to beer and as wine products began to diversify,
consumers began to value the concept of varying their drinking habits.
People began to discuss the virtues and vices of wine with greater gusto
than in previous centuries. Elizabethan Englands celebrated bard
Shakespeare remarked that good wine is a good familiar creature if it be
well used, implicitly commenting on the misuse of wine at this time. The
Shakespearian era saw the availability of fresh drinking water in London,
a breakthrough that moved the wine industry into a new age.
Improved production techniques in the 17th and 18th centuries resulted
in the emergence of finer qualities of wine, glass bottles with corks
began to be used, and the corkscrew was invented. The French wine
industry took off at this point, with particular recognition being given to
the clarets of the Bordeaux region by merchants from the Low Countries,
Germany, Ireland and Scandinavia. Bordeaux traded wine for coffee and
6

other sought-after items from the New World, helping to cement the role
of wine in emerging world trade.
While the 19th century is considered the golden age of wine for many
regions, it was not without tragedy. Around 1863 many French vines
suffered from a disease caused by the Phylloxera aphid, which sucked
the juice out of the roots. When it was discovered that vines in America
were resistant to Phylloxera it was decided to plant American vines in
affected French regions. This created hybrid grapes that produced a
greater variety of wines. Also at this time French winemakers moved to
the Rioja region in northern Spain and taught the Spanish people to
make wine from local grapes.
Over the last 150 years wine making has been totally revolutionised as
an art and science. With access to refrigeration it has become easy for
wineries to control the temperature of the fermentation process and
produce high quality wines in hot climates. The introduction of harvesting
machines has allowed vineyards to become larger and more efficient.
Although the wine industry faces the challenge of meeting the demands
of an ever-larger market without losing the individual character of its
wines, technology helps to ensure a consistent supply of quality wines.
Modern wine appreciation pays homage to the timeless art of wine
making and demonstrates the importance of wine in the history and
diversity of European culture.
.

Types of Grapes:

S.

WHITE GRAPES

S.

BLACK GRAPES

N
1
2

Chardonnay

Chenin Bhanc

N
1
2

Cabernet Sauvignon
Cabernet Franc

Muller Thurgau

Gamay

Malaga

Merlot

Muscat

Mebbiolo

Pinot Blanc

Pinot Noir

Pinot Gris

Petite Sirach

Reisling

Zindfandel Meldec

Sauvignon Blanc

Petite verdoc

10

Semillaon

11

Gawurztraminer

Top 3 Wine Producers:

1. Italy
2. France
3. Spain

Top 3 Wine Consumers:

1. France
2. Italy
3. Portugal

Beverage has been classified into two categories:

CHAPTER 3

BEVERAGE

CATEGORIES

 Alcoholic Beverage
Non Alcoholic Beverage

10

Alcoholic Beverage (C2H5OH)

Alcoholic beverage is portable liquid which contain 2% to 75% of liquor.

They are produced by the introduction of yeast for fermentation into
substance such as fruits, cereal (grain), molasses and plant extract.
Technically, it is known as ethyl alcohol that forms as the product of a
chemical reaction in which yeast converts the glucose present in the
cereals or molasses into alcohol & carbon dioxide(CO2), though there
are other reaction taking place at the same time and that also influence
the character of the finished beverage. Alcoholic beverage has been
divided into three categories, they are as follow
Fermented Alcoholic Beverage
Distilled Alcoholic beverage
Compound Alcoholic beverage

NON ALCOHOLIC BEVERAGE

11

Non-

alcoholic

beverage refers to non-intoxication drinks or soft drinks, which doesnt

have a bit of liquor by volume or yeast is not introduced to convert sugar
into alcohol during fermentation. They are considering as soft drinks,
which can be have according to the choice and standard. They are found
in the bottle or canned or open liquids to consume in any stage of the
meal or without meal. The bottles or cans are hygienically and sold in the
market in the safe manner, e.g. aerated waters, mineral water, juices,
squashes,

syrups,

etc.

Non-Alcoholic beverage is sold and consumes by human according to

their needs and requirement, and no any bar law can restrict its sale as it
doesnt have any intoxicating character. Therefore, soft drinks can be
sold or consumed in any time of the day or night, and any type of the
span of life. In hospitality industries, the non-alcoholic beverage are
essentially provided and served as a breakfast, lunch, and dinner with or
without meal to the customer. While we talk about the non-alcoholic
beverage mostly we prefer juice, lassi, squash, tea, coffee, hot
chocolate,

soft

drinks

like

coke,

sprite,

fanta,

real

and

etc.

Non-alcoholic beverage can also be used while making cocktails and

mocktails. They stimulate the plate & act as an aperitif. It is widely used
for diluting spirits with soft and cold drinks, like rum and coke, whiskey

12

and soda water, gin and tonic water, etc. It not only adds to the taste on
it but also enhance colour & flavour and eye appeal.

The names of some alcoholic beverages are determined by their

base material.

Beer: In general, a beverage fermented from a grain mash will be

called a beer. Beer is made from barley or a blend of several grains.
If the fermented mash is distilled, then the beverage is a spirit.

Wine and brandy are usually made from grapes but when they are
made from another kind of fruit, they are distinguished as fruit
wine or fruit brandy. The kind of fruit must be specified, such as
"cherry brandy" or "plum wine."

Whiskey (or whisky) is made from grain or a blend of several

grains. The type of whiskey (scotch, rye, bourbon, or corn) is
determined by the primary grain.

Vodka: Vodka is distilled from fermented grain. It is highly distilled

so that it will contain less of the flavor of its base material. Gin is a
similar distillate but it is flavored by juniper berries and sometimes by
other herbs as well. Applejack is sometimes made by means
of freeze distillation.

Cider: In the United States and Canada, cider often

means unfermented apple juice (sometimes called sweet cider), and
fermented apple juice is called hard cider. In the United Kingdom and
Australia, cider refers to the alcoholic beverage.

13

Flavoring
Alcohol is a moderately good solvent for many fatty substances and
essential oils. This attribute facilitates the use of flavoring and coloring
compounds in alcoholic beverages, especially distilled beverages.
Flavors may be naturally present in the beverages base material. Beer
and wine may be flavored before fermentation. Spirits may be flavored
before, during, or after distillation.
Sometimes flavor is obtained by allowing the beverage to stand for
months or years in oak barrels, usually American or French oak.
A few brands of spirits have fruit or herbs inserted into the bottle at the
time of bottling

Grain
s

Name of
fermented
beverage

Name of distilled beverage

barley

beer, ale, barley Scotch whisky, Irish whiskey, shch

wine
(mugijch) (Japan)

rye

rye beer, kvass rye whiskey, vodka (Poland), Korn (Germany)

corn

chicha, corn
beer, tesguino

Bourbon whiskey; and vodka (rarely)

sorgh burukutu (Nigeri maotai, gaoliang, certain other types

um
a), pito (Ghana)
14

, merisa (southe
rn
Sudan), bilibili (
Chad, Central of baijiu (China).
African
Republic,
Cameroon)

wheat wheat beer

rice

horilka (Ukraine), vodka, wheat whisky,

weizenkorn (Germany)

beer, brem (Bali

), huangjiu and
choujiu (China),
Ruou
gao (Vietnam),
aila (Nepal), rice baijiu (China), shch
sake (Japan), s
(komejch) andawamori (Japan), soju (Korea)
onti (India), mak
geolli(Korea), tu
ak (Borneo
Island), thwon (
Nepal)

millet
beer (SubSaharan
Africa), tongba (
millet
Nepal,
Tibet),boza (the
Balkans,
Turkey)
shch
buckw
(sobajch) (Ja
heat
pan)
Fruit
juice

Name of
fermented

Name of distilled beverage

15

beverage

juice
ofgrap wine
es,

brandy, Cognac (France), Vermouth, Armagnac

(France), Branntwein (Germany), pisco (Peru,
Chile), (Grozdova) Rakia(The Balkans,
Turkey), singani (Bolivia), Arak (Syria,
Lebanon, Jordan), trklyplinka (Hungary)

cider (U.S.:
juice
"hard
ofappl
applejack (or apple brandy), calvados, cider
cider"), Apfelwei
es
n
juice perry, or pear
Poire Williams, pear brandy, Eau-deof pea cider; poir (Fra vie (France), plinka(Hungary), Krushova
rs
nce)
rakia / Krushevitsa (Bulgaria)
juice
of plu plum wine
ms

slivovitz, uic, umeshu, plinka, Slivova rakia /

Slivovitsa (Bulgaria)

juice
ofapri
cots

Kaisieva rakia (Bulgaria)

juice
tepache (Mexic
ofpine
o), Pineapple
apple
Wine (Hawaii)
s
junipe
rs

borovika (Slovakia)

banan Chuoi
as orp hot (Vietnam), u
16

rgwagwa (Ugan
da,
Rwanda),mbeg
e (with millet
malt;
lantai
Tanzania), kasik
ns
isi (with
sorghum malt;
Democratic
Republic of the
Congo)

gouqi

gouqi
jiu (China)

cocon Toddy (Sri

ut
Lanka, India)
ginger
with
sugar,
ginger
with
raisin
s

gouqi jiu (China)

arrack, lambanog (Sri Lanka, India, Philippines)

ginger
ale, ginger
beer, ginger
wine

Myric
yangmei
a
jiu (China)
rubra

yangmei jiu (China)

poma
pomace wine
ce

Raki/Ouzo/Pastis/Sambuca (Turkey/Greece/Fr
ance/Italy),tsipouro/tsikoudia (Greece), grappa
(Italy), Trester (Germany),marc (France), orujo
(Spain), zivania (Cyprus), aguardente(Portugal)
, tescovin (Romania), Arak (Iraq)

Veget

Name of

Name of distilled beverage

17

ables

fermented
beverage

Cauim and tiqui

ra (Brazil), kasiri
(Sub-Saharan
Africa), masato
(Peruvian Amaz
onia
chicha), parakar
cassa
i (Guyana),niha
va
manchi (South
America) aka
nijimanche
(Ecuador and
Peru), sakur
(Brazil,
Surinam)
juice
of gin ginger beer
gerro (Botswana)
ot

potato potato beer

horilka (Ukraine), vodka (Poland and

Germany), akvavit(Scandinavia), poitn
(poteen) (Ireland)

shch
sweet (imojch) (Jap
potato an), soju (Korea
)
juice basi, betsarum (Caribbean), pinga or cachaa (Brasil), agu
ofsug betsa (regional) ardiente, guaro
arcan
e,
ormol
18

asses
juice
of aga pulque
ve
Other
ingre
dient
s

tequila, mezcal, raicilla

Name of
fermented
beverage

Name of distilled beverage

coyol
wine (Central
sap
America), temb
of pal o (Sub-Saharan
m
Africa), toddy (I
ndian
subcontinent)
sap
of Ar
enga
pinna
ta,Co Tuak (In
Arrack
conut donesia)
,Bora
ssus
flabel
lifer
mead, h
orilka (U
hone
kraine), t distilled mead (mead brandy or honey brandy)
y
ej (Ethio
pia)
milk

kumis, k arkhi (Mongolia)

19

efir, blaa
nd
kilju and
mead or shch (kokut shch): made from brown sugar
sugar
sima (Fin (Japan)
land)

20

4
er
ch
ap
t
MOST EXPENSIVE BEVERAGE TOP 10
10) 1811 Chateau dYquem $117,000

Christian Vanneque, who runs SIP Wine Bar in Bali, Indonesia, paid
$117,000 for this bottle of 1811 Chateau dYquem. The Wall Street
Journal says that this is the record payment for a bottle of white wine,

21

surpassing the previous record of $100,000 held by a bottle of 1787

Chateau dYquem.

22

9) 1907 Heidsieck $275,000

This staggeringly pricey champagne is the most expensive in the world

for both its quality and intriguing journey. Expensive Champagne reports
that the highly prized bottles of champagne were discovered in 1998
among the shipwreck of the Swedish freighter Jnkping, which sank in
the Gulf of Finland. The ship was chartered to deliver alcohol from
Sweden to the Imperial Court of Czar Nicholas II of Russia, but it never
made it to its destination after it was torpedoed during World War II by a
German U-boat. Thankfully, most of the bottles on board were
preserved, including the 1907 Heidsieck cuve.

23

24

8) 1947 Chteau Cheval Blanc $304,375

This exquisite bottle was auctioned at Christie's in Geneva for $304,375.

The auction house's wine expert, Michael Ganne, had nothing but
effusive praise for the wine, saying it was "without doubt one of the
greatest Bordeaux of all time, not only for its rare quality but its longevity,
in that it can still be kept for another 50 years without any problem." Note
that he neglected to say whether it was worth the staggering price.

25

7)

The Macallan 64 Year Old in Lalique $460,000

Who doesnt love scotch on the rocks? At $460,000, this exquisite

scotch is almost a bargain when you consider the sleek crystal decanter
it comes in. Pretty cool.

26

27

6) Screaming Eagle $500,000

Even the winemaker of Screaming Eagle, the California cult wine whose
6-liter bottle recently sold for $500,000, couldnt fathom its value. Per
Time Magazine, "Its wild," she said. "You drink it, and its gone. My brain
doesnt get it."

28

5) Mendis Coconut Brandy $1 million

This clear brandy, which is matured for at least two years in Hamilla
wood casks, launched in 2007. Considering the second bottle was given
away for free in a contest, it only adds up to about $500,000 a bottle.
Quite affordable, really.

29

4) Scottish Diva Vodka $1 million

In case you have a spare million floating around, this inordinately

expensive vodka comes in a bottle stuffed with crystals and gemstones.

30

3) Henri IV Dudognon Heritage $2 million

Trend Hunter reports that the Henri IV Dudognon Heritage is the worlds
most expensive cognac. The $2 million bottle is packaged by jeweler
Jose Davalos, and is reportedly dubbed the "DNA" of cognacs. The
ultra-expensive liquor has been produced since 1776 and is aged in
barrels for more than 100 years. Then, the liquor is bottled in a bottle
that is dipped in 24-karat gold and sterling platinum and decorated with
6,500 brilliant cut diamonds. The 8-kilogram bottle is filled with just 100
cl. of the decadent drink.

31

2)

Pasin Azteca, Platinum Liquor

Bottle by Tequila Ley $3.5
million

The

new Tequila Ley Pasin Azteca bottles

are

once again a bonus to the top-shelf

liquor

inside

they're

made

of

engraved platinum by Mexican artist Alejandro Gomez Oropeza. Burning

question: Does the 1800 Tequila guy, who has immeasurable distaste for
poser tequilas, approve?

32

1)

D'Amalfi Limoncello Supreme $44 million

At more than 11 times more expensive than second place, you know
DAmalfi Limoncello Supreme is legit. Lets say, hypothetically, that you
are thirsty, have a weak moment, and drink the contents. What do you
do with the bottle, which has three single cut diamonds totaling 13.5
carats and an 18.5 carat single cut diamond.

Calling it D Amalfi Limoncello Supreme, the alcohol itself is

infused with peels of lemons from the famous Amalfi Coast, which
is enlisted in the liquids aroma, and is said to give you more pow

33

CONLUSION

CHAPTER 5

CONCLUSION

34

I conclude on behalf of this project I would thank the leader for accepting
this project. I hope this project will make a good awareness of this topic
to everyone which interested to me to do this research project. I had
given my ideas and suggestion to this project. I once again take this
opportunity to thank me and all for completing this project successfully

35

CHAPTER 6

THE BOOK AND WEBSITES REFFERED FOR THIS PROJECT WORK

ARE:
BOOKS
Hotel management
36

BIBLOGRAPHY

The world of liquers

WEB
www.wikipedia .com
www.madatory.com

37

CHAPTER 7

ANNEXURES

38

39