Always in good taste…
Frank’s Liquor is proud to provide our customers with a wide selection of the various types of liquor, as well as a wide selection of different brands of each individual type of liquor. To aid your search of our inventory, please see the following links for the major types of liquor in our store:
Vodka is one of the world’s most popular liquors. It is composed primarily of water and ethanol with traces of impurities and flavorings. Vodka is made primarily from one of two fermented substances – grain or potatoes.
Vodka’s alcoholic content usually ranges between 35-50% by volume; the standard Russian, Lithuanian, and Polish vodkas are 40% alcohol by volume (80 proof).
Historically, this alcoholic-proof standard derives from the Russian vodka quality standards established by Tsar Alexander III in 1894. The Muscovite Vodka Museum reports that chemist Dmitri Mendeleev determined the ideal alcohol content as 38%; however, because in that time distilled spirits were taxed per their alcoholic strength, that percentage was rounded upwards to 40% for simplified taxation calculations.
Vodka is traditionally drunk neat (not mixed with other liquids) in the vodka belt — Eastern Europe and Nordic countries — and elsewhere. It is also commonly used in cocktails and mixed drinks, such as the Bloody Mary, the Screwdriver, the Sex on the Beach, the White Russian, the Vodka Tonic, and the Vodka Martini.
Gin is a spirit whose predominant flavor is derived from juniper berries. Although several different styles of gin have existed since its origins, gin is broadly differentiated into two basic legal categories, distilled gin and compound gin.
Distilled gin is crafted in the traditional manner, by re-distilling neutral spirit of agricultural origin with juniper berries and other botanicals. Compound gin is made by simply flavoring neutral spirit with essences and/or other ‘natural flavorings’ without re-distillation, and is not as highly regarded. The minimum bottled alcoholic strength for gin is 37.5% ABV in the E.U., 40% ABV in the U.S.
There are several distinct styles of gin, with the most common style today being London dry gin, a type of distilled gin. In addition to the predominant juniper content, London dry gin is usually distilled in the presence of accenting citrus botanicals such as lemon and bitter orange peel, as well as a subtle combination of other spices, including any of anise, angelica root and seed, orris root, licorice root, cinnamon, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark. London dry gin may not contain added sugar or colorants, water being the only permitted additive.
Gin is best known for it’s part in the original Martini, but other popular cocktails with gin include Gin and Juice, Gin and Tonic, and the Tom Collins.
Rum is a distilled alcoholic beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other barrels.
The majority of the world’s rum production occurs in and around the Caribbean and in several Central American and South American countries, such as Dominican Republic, Guatemala, Colombia, Venezuela, Jamaica, Trinidad and Tobago, Puerto Rico, Brazil, and Cuba. There are also rum producers in places such as Australia, Fiji, the Philippines, India, Reunion Island, Mauritius, and elsewhere around the world.
Light rums are commonly used in cocktails, whereas golden and dark rums are also appropriate for drinking straight, or for cooking. Premium rums are also available that are made to be consumed straight or with ice.
Rum plays a part in the culture of most islands of the West Indies, and has famous associations with the Royal Navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as “Bumbo”). Rum has also served as a popular medium of exchange that helped to promote slavery along with providing economic instigation for Australia’s Rum Rebellion and the American Revolution.
Whiskey is a type of alcoholic beverage distilled from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and corn. Whiskey is generally aged in white oak wooden casks.
Whiskey is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types. The unifying characteristics of the different classes and types are the fermentation of grains, distillation to less than 95% alcohol, and aging in wood.
Malt is whiskey made entirely from malted barley and distilled in an onion-shaped pot still. Grain is made from malted and un-malted barley along with other grains, usually in a continuous “patent” or “coffey” still.
Malts and Grains are combined in various ways:
Single Malt Whiskey
Single malt whiskey comes from a single distillery. However, unless the whiskey is described as “single-cask,” it will contain whiskey from several casks and years. This allows the blender to achieve a taste recognizable as typical of the distillery.
Pure Pot Still Whiskey
Pure pot still whiskey refers to a whiskey distilled in a pot-still (like single malt) from a mash of mixed malted and un-malted barley. This whiskey is exclusive to Ireland.
Blended Whiskies are made from a mixture of malt and grain whiskies. Most whiskies referred to as “Scotch whiskey” or “Irish Whiskey” are a blend in this sense. A mixture of malts (with no grain) or grains (with no malts) from different distilleries might also be referred to as a “blended malt” or a “blended grain.”
Cask Strength Whiskey
Cask strength whiskeys are rare and usually only the very best whiskey is bottled in this way. They are usually bottled from the cask undiluted, inviting the drinker to dilute to the level of potency most palatable.
Kentucky Bourbon & Tennessee Whiskey
Bourbon may be produced anywhere in the United States where it is legal to distill spirits. But most brands are produced in Kentucky, where bourbon production has a strong historical association.
Tennessee is home to other major bourbon producers, though most of its producers don’t call their finished product bourbon – Jack Daniel’s being the most well-known example.
Tequila is a Blue Agave-based spirit made primarily in the area surrounding the city of Tequila, 40 miles northwest of Guadalajara, and in the highlands of the highlands of the western Mexican state of Jalisco.
The red volcanic soil in the surrounding region is particularly well-suited to the growing of the Blue Agave, and more than 300 million of the plants are harvested there each year.
Mexican laws state that Tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.
Different Tequilas can contain anywhere from 35-55% alcohol, but most will be between 38% and 40%. Many brands will distill the Tequila to 50% alcohol and then use water to dilute down to 40% alcohol.
When shopping for Tequila, look for “100% Blue Agave” on the label. Without this label, your Tequila is a “mixto,” and could contain as little as 51% Blue Agave.
Tequila comes in several different categories:
Blanco or Silver Tequilas are either un-aged or aged very briefly in oak barrels or stainless steel. These Tequilas are bracing, peppery, or vegetal spirits that can be sipped but work best in cocktails.
Gold Tequilas are blends of Blancos and Aged Tequilas and have a slightly more rounded flavor with a faint hint of caramel. Lesser Gold Tequilas are simple blends of Blanco Tequila and gold coloring.
Reposado or “rested” Tequilas have been aged for no less than two months but no more than one year in oak barrels. These Tequilas can be sipped neat but make fantastic cocktails.
Anejo, or “aged” Tequilas have been aged in oak barrels for a minimum of one year but less than three. These Tequilas are best when sipped neat, their oaky flavors minimizing the vegetal flavors common in younger Tequilas. “Extra Anejo” Tequilas are aged a minimum of three years.
Brandy is a spirit that is produced by distilling wine. A typical brandy contains 40% alcohol by volume, and is best taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of again.
Brandy is typically produced by the distillation of fermented grapes, however it can be produced from other fermented fruits such as apples, coconut, cherries, pears, or plums.
One famous form of brandy is Cognac, named for the Cognac region in France from which it comes. Cognac is double-distilled using pot stills. The name Cognac can legally only be used for brandy that has been produced and distilled in the Cognac area of France. The same applies to Armagnac, which is distilled in a copper still and aged in casks made of oak. Only brandies from the Gascony area of France may call themselves Armagnac.
Brandy has more pleasant aromas and flavors at a lower temperature, which produces a fuller and smoother mouthfeel and less of a burning sensation. Cooling your brandy to about 61°F should provide for maximum enjoyment of the beverage.
In addition to the major types of liquor we stock at Frank’s Liquor, we also have a wide range of other liquors for mixing cocktails, aperitifs (an alcoholic drink which is generally served before a meal) and liqueurs (a strong, sweet alcoholic drink which is generally drunk in small amounts at the end of a meal).