A qua Vitae” or “The Water of Life”, is what we call all forms of spirits, be it whisky, rum, gin or vodka. All these beverages have their own significance, and their own place and reason of origin. These spirits are sometimes even referred to them as “Noble Spirits”.

The water of life refers to all distilled beverages and may be named according to the place they were first distilled at. Spirits come in two forms: light and dark. As a bartender, I am more closely associated with the light spirits. The lightness of these spirits — with regard to taste, character and colour — makes it easier to mix with various flavours, juices, liqueurs and aerated beverages. However, when I sit in my cosy drawing room and extend my glass for a drink in the evening, I would opt for the dark spirit. The dark spirits are loved for their character, their smoothness and the way they cool the throat.

We choose light spirits mostly for cocktails simply because they add strength to the finished product rather than contribute to the taste. They can be consumed in every way possible, with ice, juices or with any specific mixer. I also refer to them as easy drinking spirits as one need not mature in the palate to appreciate these spirits — they are easily mixable.

A versatile spirit is the light rum, which is a little different from vodka and gin. Light rum requires maturation and is then filtered to hold back the congeners, unwanted flavour and aroma. When we think of rum, we always think of the dark sweet spirit made from molasses but credit should go to Don Facundo Bacardi for inventing the first light rum

in 1862.

He introduced the art of polishing filtration to rum that went on to dominate the spirits’ world for almost a hundred years. It was easily mixable and had a delicate light taste. The lighter version of rum is one of the most important bases for a cocktail. Bartenders make their best concoctions using these spirits. This is one spirit that is best when mixed with any tropical juice over ice.

And then, there is the

most-sought after rum and cola combination!

Lastly, matured spirits that need a matured palate to recognise, understand and appreciate them. Whisky, brandy and gold/dark rums are all matured in oak casks — the maturation is the reason for these spirits obtaining the golden amber colour, a colour that the spirit takes from the wood. The spirit tends to develop its flavour and character from the environment it is matured in, making each of these spirits uniquely different from the other.

Dark spirits need very little

mixing. If one does decide to mix them they choose specific mixers since both the base and the mixer need to complement each other. This requires proper understanding

of the ingredients and good mixing technique.