Production
All single malt goes through a similar batch production process, as outlined below. At bottling time various batches are mixed together or vatted to achieve consistent flavours from one bottling run to the next. Some variation does occur.
Water
Water is first added to the barley to promote germination, it is mixed with ground barley grist to create a mash and it is used to dilute most whisky before maturation and once again before bottling.
Most distilleries use different water sources in the various steps.
Most new-make malt whisky is diluted to about 63.5% before it is placed in casks to mature. These days, many distilleries are using distilled water for diluting whisky before it is casked as well as for diluting the whisky to bottling strength (40-46% Alcohol by Volume (ABV)) after maturation. Others, like Jura or Bruichladdich use water from local burns or springs to dilute new-make before it is casked. Much new-make whisky is shipped in tanker trucks to central warehouses where local tap water is used to dilute it before casking, and again at bottling time.
Since huge amounts of water are used during the process of whisky production, water supplies are a key factor for the location of any distillery.
Malting


Malted Barley
Barley, yeast and water are the only ingredients required in the production of single malt whisky.
The barley used to make the whisky is "malted" by soaking the grain in water for 2-3 days and then allowing it to germinate to convert starch (which is insoluble in water and not available for fermentation by yeast) to fermentable sugars.
Traditionally in Scotland each distillery had its own malting floor where the germinating seeds were regularly turned. The "pagoda roof" (many now false) which ventilated the malt kiln can still be seen at many distilleries both in Scotland and in other countries. However, most of the distilleries now use commercial "maltsters" to prepare their malt.


The distinctive "pagoda" chimney of a kiln at a distillery in Scotland.
The germination is halted (by heating) after 3-5 days, when the optimum amount of starch has been converted to fermentable sugars. The method for drying the germinated barley is by heating it with hot air produced by an oil, coal or even electric heat source.
In most cases, some level of peat smoke is introduced to the kiln to add phenols, a smoky aroma and flavour to the whisky. Some of the more intensely smoky malts have phenol levels between 25 and 50 parts per million (ppm). The three Scottish malts with a reputation for being the most peaty are Ardbeg, Laphroaig (la-froyg) and Lagavulin (lagga-voolin), all from Islay. More subtle malts can have phenol levels of around 2–3 ppm.
Mashing
The malt is milled into a coarse flour (grist), and added to hot water to extract the sugars.
The extraction is done in a large kettle (usually made of stainless steel) called a mash tun. At first, the hot water dissolves the sugars (maltose) and enzymes (diastase) in the grist. Then the enzymes act on the starch left over from the malting stage, continuing the conversion to sugar, and producing a sugary liquid called wort. Typically, each batch of grist is mashed three times or so to extract all the fermentable sugars.
Fermentation
Yeast is used to ferment malted barley in washbacks.
Yeast is added to the wort in a large vessel (often tens of thousands of litres) called a washback. Washbacks are commonly made of Oregon Pine or stainless steel. The yeast feeds on the sugars and as a by-product produces both carbon dioxide and alcohol. This process is called fermentation and can take up to three days to complete. When complete, the liquid has an alcohol content of 5 to 7% by volume, and is now known as wash. Up until this point the process has been quite similar to the production of beer.
Distillation
The wash, 5%–7% alcohol, is distilled in copper pot stills, boosting the alcohol content to 60%–80%.
The wash is then pumped into a copper pot still, known as the wash still, to be distilled. The wash is heated, boiling off the alcohol, which has a lower boiling point than water; the vapour is collected in a condenser which has been submerged in cool water. The lower temperatures cause the vapour to condense back into a liquid form.
This spirit, known as low wine has an alcohol content of about 20 to 40%. The low wines are then pumped into a second pot still, known as the spirit still, and distilled a second, (and sometimes a third) time. The final spirit called "new make spirit" generally has an alcohol content of 60 to 70%.
Much of the body, or mouth feel, of the final whisky is believed to come from the size and shape of the stills used in its production. When a still wears out and has to be replaced, or when a distillery decides to expand the number of stills it operates, precise measurements of the existing stills are taken to ensure the new stills are reproduced exactly like the old.
Maturation
The "new-make spirit", or unaged whisky, is then placed in oak casks to mature. By law, all Scotch whisky must be aged for a minimum of three years in oak casks; though many single malts are matured for much longer. The whisky continues to develop and change as it spends time in the wood, and maturation periods of twenty years or more are not uncommon. Each year spent in the wood results in the evaporation of between 1 and 2% of each casks' contents, depending on the ambient conditions at which the casks are stored. Because alcohol is more volatile, the alcohol content of the remaining whisky also drops over time. This is known as the angel's share.
The selection of casks has a profound effect on the character of the final whisky. A common source of casks is American whiskey producers, as U.S. laws require that bourbon and Tennessee whiskey be aged in new oak casks. Bourbon casks impart a characteristic vanilla flavour to the whisky. Sherry casks are also commonly used. This practice arose because sherry used to be shipped to Britain from Spain in the cask rather than having been bottled, and the casks were expensive to return empty and were unwanted by the sherry cellars. In addition to imparting the flavours of their former contents, sherry casks lend maturing spirit a heavier body and a deep amber and sometimes reddish colour. Stainless steel shipping containers, however, have reduced the supply of wooden sherry casks, to the extent that the Macallan Distillery builds casks and leases them to the sherry cellars in Spain for a time, then has them shipped back to Scotland. Other casks used include those that formerly held port wine and madeira, while experiments with used rum and cognac casks are being performed.
Bottling
To be called a single malt whisky, a bottle may only contain whisky distilled from malted barley produced at a single distillery. If the bottle is the product of single malt whiskies produced at more than one distillery, the whisky is called a vatted malt, blended malt, or pure malt. If the single malt is mixed with grain whisky, the result is a blended whisky. Single malts can be bottled by the distillery that produced them or by an Independent Bottler.
The age statement on a bottle of single malt whisky is the age of the youngest malt in the mix, as commonly the whiskies of several years are mixed together in a vat to create a more consistent house style.
On occasion the product of a single cask of whisky is bottled and released as a "Single Cask."
While "cask-strength", or undiluted, whisky (often having an alcohol content as high as 60%) has recently become popular, the vast majority of whisky is diluted to its "bottling strength" - between 40% and 46% ABV - and bottled for sale.
Whisky can also be "chill filtered". Chill filtration is a process whereby naturally-occurring fatty amino acids in the whisky are grouped together by chilling the whisky, and then filtered out. Most whiskies are bottled this way, unless specified as "unchillfiltred". Unchillfiltered whisky will turn cloudy when stored at cool temperatures or when cool water is added to them, and this is perfectly normal. Unchillfiltered, cask-strength whisky is generally regarded as whisky in its purest form.
It should also be noted that for whisky, unlike wine, the maturation process does not continue in the bottle.
Storage
Whisky should be stored out of direct heat or sunlight, so as not to undergo evaporation, and should be served at room temperature. Corked bottles should also be stored upright, avoiding contact between the cork and the spirit inside. The more contact with the cork whisky has, the quicker the cork will disintegrate and/or affect the whisky's taste.
History
Distillation of whisky has been performed in Scotland and Ireland for centuries. The first written record of whisky comes from 1405 in Ireland, while the production of whisky from malted barley is first mentioned in Scotland in an entry on the 1494 Exchequer Rolls, which reads "Eight bolls of malt to Friar John Cor, by order of the King, wherewith to make aqua vitae." Single malt whisky is associated with the Scottish tradition, although there are Irish single malts.
From the 15th century onwards, whisky was heavily taxed in Scotland, to the point that most of the spirit was produced illegally. However, in 1823, Parliament passed an act making commercial distillation much more profitable, while imposing punishments on landowners when unlicensed distilleries were found on their properties. George Smith was the first person to take out a licence for a distillery under the new law, founding the Glenlivet Distillery in 1824.
In the 1830s, Aeneas Coffey refined a design originally created by Robert Stein for continuous stills which produced whisky much more efficiently than the traditional pot stills, but with much less flavour. Quickly, merchants began blending the malt whisky with the grain whisky distilled in the continuous stills, making the first blended Scotch whisky. The blended whisky proved quite successful, less expensive to produce than malt with more flavour and character than grain. The combination allowed the single malt producers to expand their operations as the blended whisky was more popular on the international market.

White Wine
What is White Wine?
Most white wine is produced from white grapes. I say most, because there are a few exceptions. Wine gets its color from letting the skins soak in the juice.
Since this is the case, it is possible to make white wine out of black grapes by carefully extracting the juice and keeping the skins separated. Champagne is the most famous example. It is made from a blend of grapes which include Pinot Noir and Pinot Meunier (black grapes).
Besides color, not allowing the skins and stems to soak in the juice also reduces the amount of tannin in the wine. Tannin has a mouth drying quality that causes the wine to feel firm in your mouth. Sometimes though, a white wine will be allowed to ferment or age in oak barrels. The oak barrels will impart some tannin to the wine, but not as much as in a typical red wine.
Rosés (Blush) are White?
Believe it or not, a blush, which is just another term for rosé, is considered a white wine. They are made by allowing the skins to soak for only a short period of time before extracting. A good rosé should be delicate and refreshing, not cloyingly sweet.
The best rosés are made from the Grenache grape. Rosés have been given a bad reputation from some of the extremely sweet and cheap varieties on the market. Don't let that stop you from finding some that are truely delicious and worth savoring.
Major White Wine (Grape) Varieties
Chardonnay - The world's most popular white variety. It is usually oak aged and has a buttery flavor.
Chenin Blanc - Common in the Loire Valley of France. It is a highly acidic wine that can range from very dry to very sweet.
Gewürztraminer - The most intensely aromatic of all wines. The aromas are of florals and spice.
Muscat - Produces the only wine to actually smell like grapes. Can have a variety of styles and popluar in sparkling wines.
Pinot Gris/Pinot Grigio - A very wide variety of styles from dry to sweet to spicy. Often they will have a hint of honey.
Reisling - A low alcholic wine with striking acidity. Many are very sweet but they can also be dry.
Sauvignon Blanc - Meant to drink young, these are the most tangy and pungent of the wine varieties.
   
Other White Wine (Grape) Varieties
Cabernet Franc - A relative of Cabernet Sauvignon but is usually used in blends.
Colombard - Produces a crisp every day wine with tropical fruit aromas.
Garganega - Famous for making Italy's Soave. This wine is fresh and tangy like green apples.
Müller Thurgau - A faily unexciting grape popular in cooler climates for its early ripening qualities.
Pinot Blanc - Highly acidic and low sugar levels resulting in a dry, crisp wine.
Torrontés - The popular white grape from Argentina. It produces a highly aromatic wine.
Trebbiano - A very mild grape producing a neutral wine that won't interfere with most foods.
Verdelho - A rich, white wine with the taste of limes.
Viognier - A low acid wine with floral aromas and an apricot quality. It is so richly aromatic that even though it is dry, it seems sweet.
European White Wines
The Europeans label their wines by the region in which the grapes are grown, not the grape variety like in the U.S. Many times they are blends of multiple grape varieties. Here is a chart of some of Europe's white wines.
Region   Country   Grape Varieties
Bordeaux   France   Sauvignon Blanc, Sémillon, Muscadelle
Burgundy   France   Chardonnay
Chablis   France   Chardonnay
Champagne   France   Chardonnay, Pinot Noir, Pinot Meunier
Mosel   Germany   Riesling or others
Pouilly-Fuissé   France   Chardonnay
Rhine/Rheingau   Germany   Riesling or others
Sancerre   France   Sauvignon Blanc
Sauternes   France   Sémillon, Sauvignon Blanc
Soave   Italy   Garganega and others
Enjoying White Wine
White wines are typically less complicated than reds because of the effect tannin has on red wines. Therefore, white wine can be enjoyed whenever and whereever the mood strikes you. White wines can make an excellent apértif or before dinner drink instead of a cocktail. They are also the least likely to offend the palate of a novice wine drinker.
Most people know to drink white wine chilled, but it can be too cold. For more specific guidelines, see chart below.
Sample White Wines   Temperatures
Chablis, Soave, Pinot Grigio, Trebbiano, cheap sparkling wine   39°F - 43°F (4°C - 6°C)
Sauvignon Blanc, Champagne, Rosé or Blush, Riesling   43°F - 46°F (6°C - 8°C)
Chardonnay, Gewürztraminer, white Rioja, Viognier   46°F - 50°F (8°C - 10°C)
Yes, I know, you're not going to get a thermometer and take the temperature of the wine every time you are going to drink it. What I would recommend is to actually drink wines at all three of the above temperatures until you get a feel for them without a thermometer.
With practice, you will have a good idea of the approximate temperature.
General Temperature Guidelines•   Simple and dry white wines should be consumed at the coolest temperature.
•   Complex, heavier wines should be consumed at the warmest temperature (but still cool) of the other whites.
•   More expensive, higher quality wines should generally be served at the warmer temperatures.
•   Less expensive wines generally need to be served at lower temperatures.
The important thing to know is that a white wine needs to be refreshingly cool, but if its too cold, you will lose the subtle nuances of that expensive chardonnay.
Tip - It takes about 3 hours to chill a bottle of wine down to the temperature of the refrigerator. To quickly chill a bottle of white wine, fill a bucket full of ice water. Add some salt and then put the bottle in and twist several times. This causes more of the wine inside the bottle to come into contact with the cold glass. Let sit and occasionally repeat twisting for a few minutes. I wouldn't recommend this with sparkling wines for obvious reasons!

Red Wine
What is Red Wine?
Red wine is simply wine produced from red (or black) grapes. Most everyone knows that. What you might not know is that almost all grapes have colorless juice. The way that the red wine gets its color is by letting the skins soak in the juice until the red color bleeds out.
Not only does soaking the skins give red wine  its color, it also imparts a substance known as tannin. Tannin is what gives red wines a complexity that is beyond that of most white wines.
Tannin has a mouth drying quality that causes the wine to feel firm in your mouth. When a red wine is young, this firmness can be quite intense.
Over time, the qualities of the tannin will mellow and blend harmoniously with the other characteristics of the wine. This is one of the main reasons that red wines usually age better than whites.
Major Red Wine (Grape) Varieties
Cabernet Sauvignon - Thick skinned grape with lots of tannin. They have a blackcurrant flavor and smell similar to pencil shavings.
Merlot - Usually higher in alcohol and will taste of black cherries and sometimes mint.
Nebbiolo - High in tannin and acid and need aging to mellow. They are mainly grown in the Piedmont region of Italy.
Pinot Noir - The most finicky of grapes producing the widest range of quality. The best are hauntingly silky, with aromas of truffles and decaying leaves.
Syrah/Shiraz - Rich and spicy wine with lots of tannin and the sweetness of blackberries.
Tempranillo - Spain's big red, with moderate alcohol and tastes of strawberries and plums.
Zinfandel - Ranging from light and fruity to big and spicy depending on the quality. The best examples are from California. 
   
Other Red Wine (Grape) Varieties
Barbera - Low tannin with high acidity. Creates a fruity and refreshing wine.
Carmenere - Produces a rich and spicy wine and is popular in Chile.
Gamay - Gained favor in the Beaujolais district of France. They actually taste of grapes and are low in tannin.
Grenache/Garnacha - High in alcohol and is usually sweet and peppery.
Malbec - A smooth and plummy variety from Argentina.
Sangiovese - Main grape in Chianti. This wine has medium acidity and tannin.
Touriga Nacional - An aromatic grape commonly used for making Port.
European Red Wines
The Europeans label their wines by the region in which the grapes are grown, not the grape variety like in the U.S. Many times they are blends of multiple grape varieties. Here is a chart of some of Europe's red wines.
Region   Country   Grape Varieties
Bardolino   Italy   Corvina, Molinara, Rondinella
Barolo   Italy   Nebbiolo
Beaujolais   France   Gamay
Bordeaux   France   Cabernet Sauvignon, Merlot, Cabernet Franc, etc.
Burgundy   France   Pinot Noir
Châteaunuf-du-Pape   France   Grenache, Mourvèdre, Syrah, etc.
Chianti   Italy   Sangiovese, Canaiolo, etc.
Côtes du Rhône   France   Grenache, Mourvèdre, Carignan, etc.
Port   Portugal   Tinta Borroca, Tinta Roriz, Tinto Cão, Touriga Nacional, Touriga Francesa, etc.
Rioja   Spain   Tempranillo, Grenache, etc.
Valpolicella   Italy   Corvina, Molinara, Rondinella
Enjoying Red Wine
Red wine is usually intended to be consumed with a meal instead of on its own. The bold flavors and characteristics (compared to most whites), will stand up to and sometimes complement flavorful foods. But I often enjoy a good red wine all by itself.
Red wine will really shine when it is served at the proper temperature. If the temperature is too cold, the subtle flavors and textures will be lost. If the temperature is too warm, the wine will taste somewhat flat and totally non-refreshing.
Most people know to drink red wine at room temperature, but that is not really true. Unless of course, you keep the temperature in your house similar to that of an old English castle. Most reds taste best between 62°F to 65°F (16°C to 18°C). For more specific guidelines, see chart below.
Sample Red Wines   Temperatures
Beaujolais, Nebbiolo, Port, light and fruity reds   54°F - 59°F (12°C - 15°C)
Simple Pinot Noirs, light Rioja, Argentine Tempranillo   59°F - 63°F (15°C - 17°C)
Merlot, Cabernet Sauvignon, Bordeaux, Shiraz, big Zinfandel   63°F - 68°F (17°C - 20°C)
Yes, I know, you're not going to get a thermometer and take the temperature of the wine every time you are going to drink it. What I would recommend is to actually drink wines at all three of the above temperatures until you get a feel for them without a thermometer.
With practice, you will have a good idea of the approximate temperature.
General Temperature Guidelines•   Simple, fruity red wines should be consumed at the coolest temperature of the other reds.
•   Complex, heavier wines should be consumed at the warmest temperature (but still cool) of the other reds.
•   More expensive, higher quality wines should generally be served at the warmer temperatures.
•   Less expensive wines generally need to be served at lower temperatures.
The important thing to know is that a red wine needs to be warm enough to experience all of the flavors, but cool enough to be refreshing. Never drink a red wine above 68°F (20°C) if you can help it.
The glass of a red wine should feel slightly cool in your hands.
Tip - It takes about 3 hours to chill a bottle of wine down to the temperature of the refrigerator. Before drinking, take the room temperature wine and let it sit in the refrigerator from 15 to 40 minutes (depending on the type).
Tip - It's always better to serve a red wine at a temperature that is too cool than too warm. You or your guests can always just warm the wine with your hands or simply wait a couple of minutes before drinking.

epa Batice cim planiras da ides za bar waiter trebalo bih da ga prostudiras,ne pitaju sve al trebao bih znati na primer kako se whisky deli na koliko grana,cega su napravljeni, odakle poticu,isto i za vina trebas znati malo vise mada tamo ima WINE SOMELIERI nije lose imati malo znanja za vina,bar ja tako mislim
pozz,bice jos slicnih informacija ovde samo da mi SEF odobri mesto za ove informacije.

Shaking
When a drink contains eggs, fruit juices or cream, it is necessary to shake the ingredients. Shaking is the method by which you use a cocktail shaker to mix ingredients together and chill them simultaneously. The object is to almost freeze the drink whilst breaking down and combining the ingredients. Normally this is done with ice cubes three-quarters of the way full. When you've poured in the ingredients, hold the shaker in both hands, with one hand on top and one supporting the base, and give a short, sharp, snappy shake. It's important not to rock your cocktail to sleep. When water has begun to condense on the surface of the shaker, the cocktail should be sufficiently chilled and ready to be strained.
Straining
Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a drink calls for straining, ensure you've used ice cubes, as crushed ice tends to clog the strainer of a standard shaker. If indeed a drink is required shaken with crushed ice (ie. Shirley Temple), it is to be served unstrained.
Stirring
You can stir cocktails effectively with a metal or glass rod in a mixing glass. If ice is to be used, use ice cubes to prevent dilution, and strain the contents into a glass when the surface of the mixing glass begins to collect condensation.
Muddling
To extract the most flavor from certain fresh ingredients such as fruit or mint garnishes, you should crush the ingredient with the muddler on the back end of your bar spoon, or with a pestle.
Blending
An electric blender is needed for recipes containing fruit or other ingredients which do not break down by shaking. Blending is an appropriate way of combining these ingredients with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender, in which case you would use a suitable amount of crushed ice.
Building
When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed.
Layering
To layer or float an ingredient (ie. cream, liqueurs) on top of another, use the rounded or back part of a spoon and rest it against the inside of a glass. Slowly pour down the spoon and into the glass. The ingredient should run down the inside of the glass and remain seperated from the ingredient below it. Learning the approximate weight of certain liqueurs and such will allow you to complete this technique more successfully, as lighter ingredients can then be layered on top of heavier ones.
Flaming
Flaming is the method by which a cocktail or liquor is set alight, normally to enhance the flavor of a drink. It should only be attempted with caution, and for the above reason only, not to simply look cool.

Some liquors will ignite quite easily if their proof is high. Heating a small amount of the liquor in a spoon will cause the alcohol to collect at the top, which can then be easily lit. You can then pour this over the prepared ingredients. Don't add alcohol to ignited drinks, don't leave them unattended, light them where they pose no danger to anybody else, and ensure no objects can possibly come into contact with any flames from the drink. Always extinguish a flaming drink before consuming it.

Help for Bartenders (nazivi pomagala, oprema,...)

Can Opener
Useful for opening cans of fruit and syrup.

Corkscrew
For opening wine and champagne bottles.

Cloths
For wiping surfaces and equipment. These should be damp and not wet.

Cutting Board
For slicing fruit and other garnishes. This should be heavy and laminated.

Bar Towels
These are 100% cotton and have sewn edges for durability. Use these along with cloths to keep things clean. Make good use of times where you have no guests to clean bottles and wipe surfaces.

Bottle Opener
For opening screw top bottles.

Bottle Sealers
For keeping liquors and other bottle contents fresh.

Cocktail Shaker
Essential for blending ingredients in cocktails and mixed drinks. Use a short, sharp and snappy shaking technique unless otherwise stated. There are many cocktail shakers availablemostly all get the job done. Choose one that's right for you. Always pour the least expensive ingredient into the cocktail shaker first, then if you find you've made a mistake, you've not wasted the expensive liquors.

Electric Blender
Many cocktails require a blender to blend the ingredients smoothly together. Useful for drinks with fruit pieces or ice cream etc.

Grater
To grate spices like nutmeg and others.

Ice Bucket
A metal or insulated ice bucket keeps your ice cold and clean.

Ice Tongs and Scoops
Use these to add ice to drinks. Never handle ice with your hands, it's not only unhygienic, but the heat from your hand will begin to melt the ice. Don't use glassware as a scoopit'll break or chip at best, then you'll have blood and glass in your ice.

Jigger
A measurement tool.

Juice Squeezer/Extractor
Needed for getting the most juice out of your fruits. It helps to soak citrus fruit in hot water before squeezing.

Bar Spoon
A bar spoon with a long handle and a muddler end will allow you to mix and measure ingredients as well as crush garnishes.

Measuring Cups
Normally glass or chrome with incremented measurements imprinted up the side. These are needed for accurate measurements. They usually come with a set of measuring spoons which are needed for the smaller quantities.

Mixing Glass
Useful for long drinks where it is required to mix the ingredients without shaking.

Sharp Knife
For cutting fruit and garnishes.

Strainer
Removes the ice and fruit pulp from juices. This may come with a cocktail shaker.

Prosao sam uspesno interwiew juce,cekam sad pismo rekli mi da je ukrcavanje negde krajem Januara 2009, moze mi eko reci koliko treba dok mi stigne pismo koje one posalju???
pozdrav

A sta bar waiter radi? eto primer ubacu me kao Bar Waiter za pocetak, koja je razlika osim finansije? i reci mi kako se tamo Bar Menadjeri ,ponasaju prema radnike,ima li maltretiranja?za*****ancija ovo ono???