bartenders infographics

The Top 9 Must See Bartenders Infographics To Ensure You Don't Lose An Argument

Use These Bartenders Infographics To Make Idiots See The Truth.

In an effort to make your lives easier we compiled a list of infographics that help out the bartender greatly. Little cheat sheets to pull out when arguing over a few beers with the new guy who swears on his mothers grave that the Dark 'n' Stormy was first made in meth lab just outside of Vienna. See the history of the Dark 'N' Stormy here.

In all honesty there are people out there that do this. Use these to combat the idiocracy. If you are one of those people then gather round. We won't judge you here. We can help.

So here we have it. The best bartenders infographics that help you to win an argument.

Get the best #Bartenders #infographics here! Click To Tweet

#1 "I'm telling you mate, this Budweiser is a craft beer from Nicaragua?" Erm...


Bartender Infographic
A lot of companies have their fingers in a lot of pies. This bartenders infographic is of course only confined to some states in U.S.A but you can get the feel of who controls what. For an Australian outlook you can see that here.


#2 "Lagavulin is called so because it was first made by a tiny violinist who was experimenting with lager..." okay mate, if you say so...


Bartender Infographic

Source:  (these guys have an amazing concept on how to choose your whisky)

Did you know that #Lagavulin means 'Hollow by the mill'? Click To Tweet

Related Post: All You Will Ever Need To Know About Scotch


#3 "I had a great bourbon once that was made inside a boat just of the coast of Scotland"... Did you? wow.


Bartender Infographic

Most of the flavour for a Bourbon comes from wood! Click To Tweet

Related: Classic Bourbon Cocktails

Related: Know more about Bourbon


#4 " So yeah, Tequila is basically just cactus juice with a kick..." [head in hands]

To a lot of new bartenders Tequila is a mind field of potential embarrassments. Hopefully this clears a few things up.

Bartender Infographic

The 1958 song 'Tequila' was the only #1 for the champs Click To Tweet

Related: Just About Everything You Will Ever Need To Know About Tequila


#5 The confusing world of Italian wine... not anymore

Bartender Infographic


#6 "This merlot would go really well with some roast rabbit ears like we had in Peru..." ...Deep breath...


Bartender Infographic


#7 "So when the Russians invented the..." Shut up!


Bartender Infographic


#8 "Yeah so, Raki, It's a type of wine" Get out! just get out!


Bartender Infographic


The most comprehensive list of how alcohols are made! Click To Tweet


#9 A nice fun one for getting to the end. Emojis.


Bartender Infographic

Using #Emoji to explain wine - so simple Click To Tweet


We have all been there. The constant insisting that they are right. Take no notice just go in armoured with these fact sheets and bartenders infographics and make them see the truth.


You have any other bartenders that really get to you with the knowledge they think they know? Let me know below.



jack daniel's

Jack Daniel's

Jack Daniel’s is a pairing of words or a name that is synonymous today with whisky. It sits on everyone's tongue when we think of whisky. It has been vilified throughout the world as a brand that supersedes all others to the general public. So what is it about Jack that we all love so much? could it be the history? could it be the romance? could it be how it makes you feel when you walk into a bar at the end of a hard day and ask for the immortal “Jack and Coke”.


Lets delve a little deeper into the non production side of Jack Daniel’s whisky.


Around 1850, a time in which America was growing. Cities were being formed and governments were arguing, it made for a very exciting, risky and empowering time in America and to be American. But in Lynchburg, Tennessee something very exciting was about to unfold. It is widely agreed that Jack was born in 1850 but nobody's really sure about when his birthdate actually was. In fact when Jack died different newspapers printed different dates for his birth.  It’s this ambiguous nature that surrounds Jack that lends a certain air of romance to the Jack Daniels brand that makes it one of the most interesting whisky stories in the world today.


Born to a mother who died during complications in Jack’s siblings birth, of which he had 11 and a father who died of pneumonia during Jack’s teens, Jack had it tough. Jacks early life meant that when he was around ten Jack’s father decided that it was time for Jack to learn a trade. Jack was hired out to the Lutheran Minister who ran a dry goods store. in which the the store owner would sell this new whisky that he made from the local water source and was different to all whisky that was available at the time. The reason? Rev. Dan Call, the minister, had created a new way of making it called the “Lincoln County Process”. Other distilleries used this technique which is the a early charcoal mellowing system that Jack Daniels still uses to date. However the other distilleries abandoned this method stating that it was too time consuming and expensive. But not the Reverend he stood by it and was true to his feeling that this was the best way to create a whisky. Upon learning his trade this was a method was taught and instilled into Jack.






In 1863 a fiery sermon from a female evangelist inspired Rev. Dan Call’s wife to put her foot down and demand that Dan leave the whisky business for good or leave the Ministry for good. A hard choice but Dan opted to sell the lease of the distillery to his young apprentice and associate who pounced on the opportunity.  Jack Daniel found a tract of land in Lynchburg that included a limestone cave and spring. The pure spring water from the cave became the most important business tool Daniel ever purchased. With the War Between the States over in Tennessee and it starting to come to a close elsewhere, Jack Daniel rightly anticipated the Federal government would levy a tax on distillery operations and, at the age of 16, became the first to register his operation with the United States government. The taxes levied on his company’s product were something he always despised, but because of his quick business move and the growing popularity of a unique whiskey that produced much needed revenue for the government.


Picture this for an instant. Jack Daniel is 16 and stands at a great height of only 5’2”, he has taken over a distillery in the middle of a war. He has picked up the distillery and moved the entire thing because he believes in his gut reaction that the water is better there. and he has registered it to the new Federal Government, which now is the oldest registered distillery in the US. Jack Daniel had balls. What were you doing when you were sixteen?Ten years later he bought the whole thing including the land in which the water source (the hollow) resided, all 142 acres of it.


Daniel was the first in Tennessee to use hot-air balloons as a promotional tool and often fascinated the locals with his advertising antics. Jack Daniel also started the practice of issuing commemorative bottles to celebrate certain events. He generally stayed with his trademark square bottle, which some say he did as a symbol of his being a "square shooter", which was a popular saying of his day.







Jack was a big fan of music and understood the correlation that his whisky had with it. A powerful brand tool that Jack Daniel’s still uses today. In 1905 Jack hired The Silver Cornet Band to play in Lynchburg square in which he owned two saloons. At this time there was no way to hear and band without seeing them. He believed that people would come from miles around to see the band and when there they would need a drink. Jack had cemented the the link between whisky or alcohol and music.


In 1909 Tennessee goes dry due to a statewide prohibition and Jack has to move production to Missouri for seven years. Jack had put the wheels in motion that would make his nephew Lem Motlow his successor and he was trusted in this difficult time. Lynchburg Tennessee, where JD is distilled, is a dry county still today. You cannot buy alcohol there, a fact which is an integral part of the JD story. It goes back to these days of prohibition when the distillery was forced shut down production for 7 years. Although it nearly bankrupted the company back then, Jack Daniel’s eventually survived. This is a perfect example of a protagonist facing conflict, overcoming adversity and  emerging victorious. Which is how the whisky makes you feel isn’t it? This is one of the many true stories that defines the brand today.


In 1911 Jack got angry in his office and kicked his safe because it wouldn’t unlock. He hurt his toe and it developed gangrene. The irony is that if he had just dipped his toe in the whisky he was making it would stopped his death, but Jack was a stubborn man until he died shortly after. It was at this point that the labeling on the iconic Jack Daniel’s bottle became black, maybe it was a tip of the hat to Jack’s passing. We like to think so.


This wasn’t the end of the Jack Daniel’s story though. At the start of America’s involvement in the Second World War the country asked for all A grade whisky to be sent towards to the war effort. Jack Daniel’s refused to create the whisky with anything less than A grade corn and so they shut their doors. This turned out to be a marketing masterpiece. A New York newspaper towards the end of the war published an article asking where Jack Daniel’s whisky had gone? proclaiming it as ‘the best whisky you never tasted’. What followed was an influx of calls and letters to Lynchburg. Jack Daniel’s response was that they would reproduce as soon as A grade corn became available again and that everyone would just have to wait. it must of been like waiting for Christmas to the whisky drinkers of the North. It created the insatiable appetite that was about to follow.


In 1955 Jack Daniel’s received a call out of the blue from a certain Mr. Frank Sinatra. Frank didn’t want to be paid in anything other than whisky. he truthfully loved Jack Daniel’s whisky and became the world’s Global Ambassador. Frank calls Jack the “nectar of the gods” and sales double by 1956.


Jack Daniel’s whisky has been honouring the legendary past ever since. For me it is the honesty and the integrity that the brand connotes. It exudes quality and relevance. It will never be outdated. it is synonymous with everything each of us yearns to be. I’ll leave with Jack’s motto that we could and should carry into everyday life.



JD logo“Everyday we make it, we’ll make it the best we can.”

If You would like to know more about whisky then be sure to check out my other articles.


Classic Scotch Cocktails

Classic Scotch Cocktails-

Rob Roy

- First appearing in New York City around 1890, the Rob Roy is a cocktail similar to a Manhattan. The drink is named for the Scottish folk hero Robert Roy MacGregor. The Rob Roy is made with Scotch whisky, while the Manhattan is traditionally made with rye and today commonly made with bourbon or Canadian. Like the Manhattan, the Rob Roy can be made sweet, dry, or perfect. The standard Rob Roy is the sweet version, so there's no need to specify a sweet Rob Roy when ordering.

50ml Blended or light single malt whisky

25ml Sweet Vermouth

2 dashes Angostura Bitters


Stir in a boston glass and strain into martini glass, garnish with a cherry


Rusty Nail

- The "Rusty Nail" is a very simple, after dinner cocktail, devised in the 1950's. It is traditionally a mixture of single malt whisky, Drambuie, a twist of lemon and ice.

50ml Blended scotch

25ml Drambuie

Stir in boston glass strain into a rocks or an old fashioned glass and garnish with a lemon twist.


Blood & Sand

- Created for the premier for Rudolph Valentino’s 1922 film ‘Blood & Sand’

25ml Blended Scotch

25ml Orange Juice

25ml Sweet Vermouth

25mlCherry Herring

Shake all ingredients and strain into martini glass, garnish with orange twist.


Morning Glory Fizz

- The earliest-known reference of this cocktail dates back to 1895. It was created for medicinal purposes (to cure hangovers).

50ml Scotch

25ml Lemon Juice

15ml Gomme

2 dashes of Absinthe

20ml egg white

Dry shake all ingredients, then wet shake, strain into highball/Collins glass, soda top.


If you know a great one then don't hesitate to post below!!


Just About Everything You Will Ever Need To Know About Scotch

There isn't many spirits in the world that make our office as happy as scotch does, in fact when we mentioned this as the topic of this weeks post there was visible salivation.

So let's dive straight in so we can open up a bottle and have a dram.

Lets quickly get the classifications out of the way - remember we are only looking at scotch today, have no fear though go and take a look at what we have on bourbon.


It must also be made in Scotland from grain grown in Scotland. Aged a minimum of 3 years in Scotland and bottled at no lower then 40% abv.

The preservation of scotch and the scotch distilleries means that the classification of scotch is notoriously difficult to be mishandled or even misrepresented. There are 68 characteristics to be measured and as things stand there are only 109 classified scotch's in production.

Brief History-

The History of scotch is so huge that it would warrant an entire series of posts (If you woud like to see that then just leave a comment below) so we have narrowed it down to a quick over view. For a better understanding of a complete whisky history we recommend Lew Bryson's excellent book titled Tasting Whisky, probably the single best book on the subject.

Whisky, on the whole, has been produced in Scotland for hundreds of years. The Gaelic "usquebaugh", meaning "Water of Life", phonetically became "usky" and then "whisky" in English

According to the Scotch Whisky Association, no one knows exactly when the art of distilling was first practised in Scotland; it is known that the Ancient Celts practised distilling, and that the liquid they produced — known as uisge beatha ("water of life") — evolved into Scotch Whisky.

The first taxes on whisky production were imposed in 1644, causing a rise in illicit whisky distilling in the country. Around 1780, there were about 8 legal distilleries and 400 illegal ones. In 1823, Parliament eased restrictions on licensed distilleries with the "Excise Act", while at the same time making it harder for the illegal stills to operate, thereby ushering in the modern era of Scotch production. Two events helped the increase of whisky's popularity: first, a new production process was introduced in 1831 called Coffey or Patent Still; the whisky produced with this process was less intense and smoother. Second, the Phylloxera bug destroyed wine and cognac production in France in 1880.


There are five main stages to the production of Single Malt Whisky; Malting, Mashing, Fermentation, Distillation and Aging.

Malting is the process by which the barley is steeped in tanks of water for 2-3 days to start germination of the grain. This germination converts the starches in the grain into soluble sugars that are easier to break down by the yeast. This process must be stopped at the correct time so that the grain does not use up too much of the starch for its own purpose. After soaking, the grain is spread out on the floor and constantly turned to help dry it out ready for peat smoking. Modern methods of malting use troughs and hot air to dry the grain, although the traditional method is to do it by hand that takes more time but gives a better, fuller flavour as the peat flavours can attach themselves easier to the barley. The barley is fully dried in a peat smoke kiln. This reduces the water content from around 45% to 4.5%. The area from which the peat is taken affects the flavours greatly and contributes to the individuality of the single malt.

The next stage of the production process is called Mashing. This is done when the grains are completely dry. They are ground down into a powder (called ‘grist’) and mixed with warm water (in a ‘Mash-Tun’) where natural enzymes in the grain convert the starch into sugars. The resulting solution is known as ‘wort’.

Fermentation occurs when the wort is transferred into a vat (or ‘washback’) and yeast added. The fermentation process takes between 48 and 60 hours and creates a sour beer known as ‘wash’, which is between 7-9% alcohol.

Scotch Whisky is usually double distilled in pot stills; although there are a handful of scotches that triple distill (e.g. Auchentoshan). The first distillation occurs in a larger still called a ‘wash still’. It makes a ‘low wine’ of approximately 20% alcohol. The second distillation occurs in a smaller still and creates a distillate of approximately 70% abv. As with all pot-distilled spirits, the heads (‘foreshots’) and tails (‘faints’) are cut to leave the ‘heart’ of the first and second distillate. The head and tails are added back into the low wines for re-distillation.

Scotch Production


What is peat?-

Peat is an accumulation of partially decayed vegetation matter. Peat forms in wetland bogs, moors and peat swamp forests. Peat is harvested as an important source of fuel in certain parts of the world. This is what give the whisky it’s smokiness.


Scotland was traditionally divided into four regions: The Highlands, Lowland, Islay and Campbeltown.

Speyside, encompassing the Spey river valley in north-east Scotland, once considered part of the Highlands, has almost half of the total number of distilleries in Scotland within its geographic boundaries; consequently it is officially recognized as a region unto itself.

Campbeltown was removed as a region several years ago, yet was recently re-instated as a recognized production region.

The Islands is not recognized as a region by the Scotch Whisky Association (SWA) and is considered part of the Highlands region.


Bartender Infographic


Flavour Profile of the Regions-

Islay- The whiskies of the distilleries along the southeastern coast of the island, Laphroaig, Lagavulin, and Ardbeg, have the strong peaty character which is considered to be characteristic of the Islay malts, Many describe this as a “medicinal” flavour. They also possess notes of iodine, seaweed and salt.

Highland- The character of the far North Highland malts are greatly influenced by the local soil and the coastal location of the distilleries. They tend to be light bodied whiskies with a spicy character and a dryish finish, sometimes with a trace of saltiness.Malt whiskies from the Central, Southern and Eastern  Highlands are quite a mixed bunch. They are generally fruity and sweet but not as sweet as the malts found in Speyside. They are lighter bodied and sweet and just like other Highland malts they tend to have a dry finish.

Lowland- Lowland region whiskies are mellower than whiskies from the neighbouring Highlands, and are very much appreciated by those new to malt Whisky and experienced malt drinkers alike.

Speyside- The huge selection of Speyside malts offer a variety of strengths and can generally be broken down into two categories, the heavy, rich sherry flavoured malts and the more complex light floral flavoured malts. Speyside malts are essentially sweet whiskies, although some can have a little peaty character with just a slight whiff of smoke.

Campbell Town- The Campbeltown single malts are very distinctive, tending to be full bodied, renowned for their depth of flavour and also for their slightly salty finish. With peat adding a hint of flavour similar to that found in an Islay malt.

Islands- Due to the location of the Islands distilleries their whiskies tend to have a coastal feel to them. They are slightly more peaty in character than most highland malts but not to the extent of peatiness that you will find in Islay malts. The peatiness is generally softer and sweeter than there stronger cousins from Islay.

Scotch flovours


Blended Whiskies-

Blended Scotch whisky constitutes over 90% of the whisky produced in Scotland. Blended Scotch whiskies contain both malt whisky and grain whisky. They were initially created as an alternative to single malt whiskies which were considered by some to be too harsh. Master blenders combine the various malts and grain whiskies to produce a consistent "brand style". Notable blended Scotch whisky brands include Bells, Dewar's, Johnnie Walker, Whyte and Mackay, Cutty Sark, J&B, The Famous Grouse and Chivas Regal.

One advantage to a blended whisky it that it will always taste the same every year. Whereas single malts can slightly alter depending on whether conditions and the quality of barrel etc .Blends should always be the same, as the Master Blender can change the recipe of the blend. For example a blender may put a different amount of one whisky in the blend to keep the taste consistent to the taste of the previous years blend.

The popularity of Scotch as also been mirrored in the popularity of Scotch cocktails. There is a whole world of possibilities out there for you and other bartenders.

Go grab a bottle, take a look at the label. Where is it made? What does it taste like? Why does it taste like that?

Make a cocktail with it, how does the Scotch flavours change the taste of the cocktail?

Have fun. Scotch is a beautiful thing.



Classic Bourbon and Rye Cocktails


Old Fashioned

The most famous of the classic Bourbon cocktails.

Fully named this drink is an ‘old fashioned whiskey cocktail’ and the first documented use of the word cocktail in 1806 described a drink composed of spirit, sugar, water and bitters (an old fashioned). The drink that we enjoy today is believed to have been invented at the Pendennis club in Louisville, Kentucky, however variations on this theme were no doubt available for many years previously.


50ml Bourbon

7ml gomme/sugar

Dash angostura bitters


Add all ingredients to a 9oz rocks glass, stir with cubed ice for 90 secs and then garnish with a large orange twist. (alternatively, if part of a large round, leave ingredients on ice while you prepare the round, and then stir briefly before serving.



A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s, where it was invented by Dr. Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, Winston's mother) in honour of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated — "the Manhattan cocktail." However, Lady Randolph was in France at the time and pregnant, so the story is likely to be fiction. The original "Manhattan cocktail" was a mix of "American Whiskey, Italian Vermouth and Angostura bitters".

However, there are prior references to various similar cocktail recipes called "Manhattan" and served in the Manhattan area. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street.

An early record of the cocktail can be found in William Schmidt's "The Flowing Bowl", published in 1891. In it, he details a drink containing 2 dashes of gum, 2 dashes of bitters, 1 dash of absinthe, 2/3 portion of whiskey and 1/3 portion of vermouth.

50ml Rye or Bourbon if preferred

25ml Sweet Vermouth

2 Dashes of Angustora Bitters.

Stir until diluted and cold enough (taste to check). Garnish with a cherry.



Mint Julep-

The origins of the mint julep are clouded and may never be definitively known. The first appearance of a mint julep in print came in a book by John Davis published in London in 1803, where it was described as "a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning." However, Davis did not specify that bourbon was the spirit used. The mint julep originated in the southern United States, probably during the eighteenth century. U.S. Senator Henry Clay of Kentucky introduced the drink to Washington, D.C., at the Round Robin Bar in the famous Willard Hotel during his residence in the city. The term 'julep' is generally defined as a sweet drink, particularly one used as a vehicle for medicine. The word itself is derived from Arabic meaning rose water. Americans enjoyed not only bourbon based juleps during the nineteenth century, but also gin based juleps made with genever, an aged gin. However, bourbon based juleps have recently decisively eclipsed gin based juleps.


How did you like our take on classic Bourbon and Rye Cocktails ? Let us know below

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