What makes top shelf liquors better and what are the differences?!
What makes top shelf liquors better and what are the differences?
Answers:
While I cannot give you a technical answer, in large part it usually has to do with the aging of the whiskey or bourbon, scotch, or other distilled spirits like rye, irish whiskeys, or Brandies, vodkas, gins, and rums.
In some cases, not only is it the years of aging , it is the composition of the barrels used. That would be the difference between charred oak, versus un-charred oak, versus ash or beechwood, versus pearwood, or other stave wood. IN the case of Brandy it is not so much the age but the (Vintage)year and the variety of the grape. (Certain years produce superior harvests, the years are known as "Vintage" years , that produce superior wines, - which in turn produce superior brandies. )
While Whiskies and Scotches are typically aged for 8, 12, 20 , 30 and 50 years; it is not unusualy for brandies to be aged 100, 200,or 300 years - similar to "vintage year wines"
Certain Clear Distilled spirits are top shelf labels because of the finishing process ( cold filtering), others because of the "mash" basis. Corn - wheat, potatoes, - fruit rinds, - etc.
Some Spirits are given "Top Shelf Status because they have an increased alcohol content. Most distilled spirits used in cocktails are 76 - 80 proof, which equates to about 38 - 40 % alcohol by volume. The range of Alcoholic Beverages is quite extra ordinary. Ranging from "low point" beer which can not exceed 3.2% alcohol content by volume to cordials like Creme de Menthe, or Bailey's which are in the range of 17 - 22%, and then some specialty brands have proofs up to almost 190 proof. such as EverClear 180 proof, Bacardi Puerto Rican 151 rum, Green Chartreuse 140 Proof.
Then there is the plain old Marketing Ploy of the Manufacturers and Distributors of The Different Spirits who basically package up a product they sell all year long as a staple, but with some clever packaging and marketing, and a slick ad campagin and a catchy jingle they transform that average stuff into the new "PREMIUM XXX Bust Head Whiskey," charge double for what they used to charge for it - and put it up on top, then to make it really Top Drawer, they package it in a fancy bag -inside of a fancy box. Wow! That must really be the good stuff!!!
Now that's NOT to say that there is not a big difference between what is served from the "well" and "speed rail", and the "call" liquor from the back bar shelves. Of course now-a-days most bars are set up with carbonated pre-measured serving booze "guns", (very similar to the "pop" guns that dispense 7up, coke, tonic, water, OJ, -Diet coke, - etc. The "Well" booze gun is loaded with whiskey, bourbon, vodka, gin, rum and scotch. (Depending on the "gun" and how many nozzles it has).
But truth be told, the "Money" isn't in the "Top shelf" booze; and the fancy Beer's are'nt where the money comes from either, and that's not where the wholesalers and distributors what to be.
They want to be "in the well" and "on Tap". They want to be your "House" brands for tap beer, whiskey, bourbon, scotch, vodka, gin, rum, tequilla, and cola and clear pop, (Pepsi -v- Coke / 7up -v-Sprite). That's the Gold in the mine.
Lastly, there are a few restrictions on what some alcoholic beverages can be named plus an unusual factoid.
TRUE Champagne can/is only produced in the champagne region of France - and NO WHERE else in the world.
Canadian Whiskey has to be distilled in Canada, but it can be bottle anywhere.
"Sour Mash" is Bourbon Whiskey made from corn & sugar fermented grain.
Rum is Made from Sugar Cane
Vodka is made from any number of base "mashes" from potatos, to wheat, to cane
Jack Daniels Sour Mash Bourbon whiskey is made in a Dry County in Lynchburg,Tennesee. (A dry County is one in which the consumption of alcoholic beverages is prohibited).
"Whiskey" is actually somewhat of a generic term, but in america it has come to mean a non -Bourbon Whiskey. But if you read the labels on any number of spirits bottles you will see that "whiskey" is used as as a kind of supporting noun. thus:
Scotch Whiskey
Irish Whiskey
Rye Whiskey
American Whiskey
Canadian Whiskey
Tips on avoiding hang overs ?
1. Eat a good meal first - pasta is good, avoid heavy greasy food.
2. Don't smoke - avoid a smoky environment.
3. Drink your liquor "neat" or "on the rocks" or with "water". Avoid mixed drinks with soda, tonic, or pop in them.
4. Don't mix your beverages, drinking beer? stay with beer. Drinking Windsor /Water - stay with it - don't shwitch back and forth between Gin & Tonics and Windsor Waters.
5. Try to limit yourself to 2 cocktails an hour.
6 Pick a bar with dancing, and dance as you drink and schmoose.
7. Start later, leave befor closing. The likelyhood of trouble in bars increases as closing time draws near. If closing time is at 1:00 am and the Band Plays from 9:00 pm 'til midnight, then the time to go to the Bar is 9:00 pm, and the time to leave is before Midnight.
Well there's a quick primer - hope that helped to clear a few things up for you. Remmber this, because it costs more does not necessarily make it better, (- but avoid buying the cheap stuff.) Not sure what you want? Ask the Bar keep, - and remember to tip the barman & waitresses - 15 - 20 % is average - more for great service.
Aged longer and smoother going down.
I believe that it has to do with the extent of distilation. If vodka X is distilled less than vodka Y then it isn't quite as pure. Think of it like sugar, flour, or another white substance that isn't very good when in raw form. Sugar needs to be refined a lot from it's cane form in order for you and I to add it to our coffee. Sugar cane is just gross... although my dog like it. Likewise, bottom shelf tequila will leave you with a velvet lined mouth in the morning and a head ache that will make you contemplate suicide.
My advice is to experiment. Buy a bottle of El Toro tequila (like $12) and drink to excess. Plan on a hang over. Then buy a bottle of Cabo Wabo tequila! (Sammy Hagars brand that is ranked #2 in the world!!! Like $60) and drink that to excess! Woo hoo! Cabo Wabo won't leave you hurting El Toro and you won't have that cool little red hat bottle top to play with either...
Top shelf is much better. I would pay a kings ransom to avoid hang overs so take my word for it. The extra money the evening before is far worth it.
Now in matters of taste... then that is up to the individual. No one likes a hang over but not everyone likes a smooth, classy, un-spine snapping drink. If I were to take a sip of Jack Daniels my spine would riggle up and down and I'd want to stop drinking. But, if I sip a Chivas Regal I don't experience that back snap, sinus spasm, or stomach burn. After being taught to drink by rednecks and college party animals I've welcomed the top shelf into my life. No longer do I wake up with a mouth that feels like a cat has used it as a litter box and I actually enjoy sipping and don't have to chug like a frat "boy" to feel good. Hope this clears things up. You don't have to spend a lot... you just have to find what you like and a balance. Have fun!
A lot of it has to do with how they're aged, how long they're aged for, and the ingrediants in them. They tend to have richer, more subtle flavors and are "smooth" going down instead of burning your throat like cheap liquors. Unless you are an expert, most moderately priced liquors taste just fine. Absolute vodka is just fine compared to Gray Goose, but Absolute vodka tastes MUCH better compared to something like Mad Dog.
they are aged longer it like getting the best cut of beef
korkie