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This course is focusing on how to manage the beverage option of a restaurant, bar, hotel, country club and any place that serves beverages to customers. It provides the students with the essentials for bar managing, including information on equipping, staffing, and marketing as well as the purchase and mixology of beverages. This course is embedded with the major elements of entrepreneurial activity such as market identification and analysis, evaluation and planning of the business, financing, typical operating and administrative problems, and alternatives for growth or sale

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Brandy known as “ Burnt Wine “ is a expression derived from Dutch  word “Brandewijn” meaning burnt.

Brandy, in its broadest definition, is a spirit made from fruit juice or fruit pulp and skin.

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Brandy can be divided into three broad categories:

Grape Brandy   : Brandy made from fermented grape juice and crushed grape skin and seeds.   Fruit Brandy   : It is term used for brandies which are made from fermenting juices of fruits other than grapes. Pomace   : Brandy made from pressed grape skin, pulp and seeds the residue which remains after all the juice has been extracted for wine.

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Brandy Making Workshop - Distilling Process (France)

Brandy is made by a simple process of distillation of wine. It is created in a still to leave the water and remove the alcoholic vapour which condenses back into liquid form as it cools.

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The process of making brandy starts with the fermentation of fruit/grape juices.  The wine is allowed to ferment in huge vats for three to five weeks producing a sour high-acid wine with low alcohol content

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Wine with an alcoholic strength of 8-12% v/v and high acidity is boiled in a pot still. The alcoholic vapours, water and numerous aromatic compounds rise upward and are collected in a condenser where they become liquid again.  This distillation process is carried out twice.

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Brandy must be then placed in oak casks and allowed to age. As the brandy ages, it absorbs flavors from the oak while its own structure softens, becoming less astringent. Through evaporation, brandy will lose about 1% of its alcohol per year.