Pot Still

The simplest standard distillation equipment is commonly known as a pot still, consisting of a single heated chamber and a vessel. Pot stills operate on a batch distillation. Traditionally constructed from copper, pot stills are made in a range of shapes and sizes depending on the quantity and style of spirit desired. Nowadays by law, cognac, Irish and Scotch malt whiskies, and single pot still whiskey must be distilled using a pot still.

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Men Behind The Brands (Tanqueray)

Tanqueray (Men Behind The Brands)

Tanqueray Gin was initially distilled in 1830 by Charles Tanqueray in the Bloomsbury district of London. Charles was shipping his gin to colonies around the British Empire, where many plantation owners and troops had developed a taste for gin and tonic. When Charles died in 1868, his son Charles Waugh Tanqueray inherited the distillery, which continued to operate until it was severely damaged during World War II.

Men behind the brands (Guinness)

Guinness (Men behind the brands)

Guinness is an Irish beer originated in the brewery of Arthur Guinness (1725–1803) at St. James’s Gate, Dublin. Guinness is one of the most successful beer brands worldwide.

The first venture of Arthur Guinness was a small factory for ale brewing in north-east of Ireland. Later Arthur decided to move to Dublin to open a brewery in 1759, in the south-west of the city, he found an old brewery, named St. James’s Gate Brewery, which he agreed to lease for just £45 a year for 9000 years.

Men behind the brands (Smirnoff)

Smirnoff (Men behind the brands)

Smirnoff is a brand of vodka which began with a vodka distillery, founded in Moscow by Pyotr Arsenievich Smirnov who was pioneered in column charcoal filtration in 1870. He built a premium product that by 1886 had captured two-thirds of the Moscow market and becoming the first who used the newspaper ads along with charitable contributions.

Men behind the brands (Jameson)

Jameson (Men behind the brands)

Jameson is a blended Irish whiskey which is produced by the John Jameson and Son Irish Whiskey company. It takes its name from John Jameson, who was the owner of the Bow Street Distillery near Smithfield in Dublin, which had originally been built by his wife’s cousins the Steins in 1780.

Men behind the brands (Bacardi)

Bacardi (Men behind the brands)

Bacardi is a famous rum founded in 1862 in Cuba by Don Facundo Bacardi. The company have been managed by seven generations. Bacardi employs 6,000 people and sells 20 million cases of rum every year. Bacardi rum has won more than 550 awards for quality and product profile, making it the world’s most awarded rum.

Men behind the brands (Grand Old Parr)

Grand Old Parr (Men behind the brands)

Grand Old Parr is a blended Scotch whisky which was introduced in 1909 by Greenlees Brothers of London. It takes its name from the reputed oldest man in Britain, Old Tom Parr. The name emphasised the maturity of the product. Old Parr or Thomas Parr apparently was born in 1483 and died 14 November 1635, was an Englishman who was said to have lived for 150 years. A portrait of Parr hangs at Shrewsbury Museum and Art Gallery, with an inscription which reads “Thomas Parr died at the age of 152 years 9 months”.

Men behind the brands!

In terms of alcoholic drinks, there are a lot of big company’s names very well known, but actually, we don’t know what they mean?

They are in our favourite drink and in our specials moments, even these drinks give us kind of happiness (it is a chemical substance that changes our brain’s function), but how well do we know them? Here are some biographical details on the men behind your favourite drinks.

What is Yeast?

Yeasts are single-celled microorganisms classified as members of the fungus kingdom. They are more than 1,500 species currently identified. The word “yeast” comes from Old English gist, gyst, and from the Indo-European root yes, meaning “boil”, “foam”, or “bubble”.

What is Fermentation?

Is a chemical process by which glucose (sugar) is transformed in ethanol anaerobically (the absence of oxygen). This process was not identified until the 19th century by a French chemist and microbiologist Louis Pasteur used the term fermentation to describe the changes brought about by yeasts and other microorganisms growing in the absence of air (it means, fermentation was caused by living cells!); he also recognized that alcohol and carbon dioxide are not the only products of fermentation.