Detailed Project Report on Whisky (IMFL)

WHISKY (IMFL)

EIRI/EDPR/0972 [J.C. 9607]

INTRODUCTION

Whisky:-

Gin, vodka and related spirits like aquarit are distinguishable from whisky, rum and brandy which themselves have a number of common characteristics. The most evident difference is in colour, with gin and vodka normally being colourless white whisky, rum and brandy vary in shade from straw-coloured to the deepest brown. This immediate difference is linked with distinguishing features of composition and flavour which are reflected in the methods of production of the two troup of sprits. The aurd whisky comes from the Gaelic word wisge-beatha, as the Irish called it, incoming the water of life.

The colour in whisky, rum and brandy oves it origin to the practice of ageing or maturing these spirits in wooden casks, which as containers have previously used for transporting some compatible liquid such as slerry, wine or molasses. Residues of previous contents, together with substance extracted from the wood itself, serve to give the maturing spirit a brown colour which in interest of standardization, is supplmented by the addition of caremel. The requirement for maturation in wood is now codified in lay standing whisky is the potable spirit obtained by distillation of an aquons extract of an infusion of matted barly and after cereals that has been ferriented with strains of sacctromyus ceramisial. Various types of whisky are produced in a number of different countries in the world. They differ principally in the nature and proportion of the cerels used as a raw materials along with matted barly and also in the type of still used for distillation. The principal types of whisky are also characterised of particular geographical regions of the world.

In Scotland, the characteristics product is manufactured using only matted barlay as the raw material and the formented matt wort is distilled in batches in relatively small pot stills. The product, known as scotch melt whisky, is manufactured in relatively small distillations of which there are over hundred in Scotland. Scotch melt whisky is marketed both as a straight malt whisky. Rum, the alcoholic baverage made from sugar cane has been known for centuries.

COST ESTIMATION

Plant Capacity            30,000 Ltr/Day

Land & Building (6 Acres)    Rs. 3.56 Cr

Plant & Machinery                    Rs. 11.05 Cr

Working Capital for 1 Month    Rs. 3.77 Cr

Total Capital Investment          Rs. 21.00 Cr

Rate of Return                          164%

Break Even Point                      26%

CONTENTS

INTRODUCTION

USES AND APPLICATIONS

MARKET POSITION

MANUFACTURERS/EXPORTERS/SUPPLIERS OF WHISKY

FERMENTATION ALCOHOL WITH A RAW MATERIAL WITH REFERENCE TO INDIAN CONDITIONS

B I S  SPECIFICATIONS

PRODUCTION OF BRANDY

PRODUCTION OF SPIRIT FOR GIN

MANUFACTURING PROCESS OF WHISKY

SUPPLIERS OF WHISKY/DISTILLERY MACHINERY

SUPPLIERS OF RAW MATERIAL

COUNTRY LIQUOR FROM MOLASSES

USES AND SCOPE OF COUNTRY LIQUOR

PROPERTIES OF ETHYL ALCOHOL IN COUNTRY LIQUOR

MANUFACTURE OF COUNTRY LIQUOR

ALCOHOL BY FERMENTATION AND DISTILLATION

PROCESS FLOW SHEET OF COUNTRY LIQUOR

POLLUTION CONTROL IN ETHYL ALCOHOL INDUSTRY

B.I.S. SPECIFICATION

VARIOUS TYPES OF INDUSTRIAL ALCOHOL

SUPPLIERS OF COMPLETE PLANT AND MACHINERY

BOTTLING SECTION

APPENDIX – A:

01. PLANT ECONOMICS

02. LAND & BUILDING

03. PLANT AND MACHINERY

04. OTHER FIXED ASSESTS

05. FIXED CAPITAL

06. RAW MATERIAL

07. SALARY AND WAGES

08. UTILITIES AND OVERHEADS

09. TOTAL WORKING CAPITAL

10. TOTAL CAPITAL INVESTMENT

11. COST OF PRODUCTION

12. TURN OVER/ANNUM

13. BREAK EVEN POINT

14. RESOURCES FOR FINANCE

15. INSTALMENT PAYABLE IN 5 YEARS

16. DEPRECIATION CHART FOR 5 YEARS

17. PROFIT ANALYSIS FOR 5 YEARS

18. PROJECTED BALANCE SHEET FOR (5 YEARS)