Multi-method analysis of matured distilled alcoholic beverages for brand identification

The aim was to achieve a simple method or methods by which different countries' and regions' brands of whisky, brandy and rum could be identified on the basis of chemical composition, ultraviolet-visible (UV-vis) absorption, and/or pH. The analytical results were processed statistically using principal components analysis. To determine whether the concentrations of chemical components in a particular brand remain constant, samples of batches bottled over a period of 3-4 years and those bottled within the same year were compared. In study 1 (14 whiskies, 7 rums and 9 brandies) the main distinguishing factors among the three categories of beverages were the UV-vis absorbances at 220, 275, 360 and 440 nm, concentrations of four fermentation alcohols and ethyl acetate, and pH. In study 2 (27 whiskies and 2 rums), brands could be identified on the basis of the concentrations of five fermentation alcohols and ethyl acetate. Even though it was possible to distinguish brandy from whisky and rum without quantitative component analysis, whisky and rum clusters could not be clearly separated from each other or by brand on the basis of pH and absorbances at discrete wavelengths. UV spectra of whiskies, rums, and brandies were recorded and compared statistically. Whisky brands could not be differentiated but it was possible to distinguish among brands of rum and brandy.