Some people divide bars into Berry Bros. & Rudd (also known as cigar bars), restaurants (also divided into Chinese food bars and western food bars) and ordinary bars. There are roughly five kinds of drinks standing in general bars, including foreign wine, cocktails, soft drinks, fruit juice and special drinks (drinks created by each bar). And foreign wine is divided into whisky, brandy (the best in foreign wine is generally drunk directly without other drinks), rum, gin, tequila and after-dinner wine.
Cocktails, beer and whisky are common drinks in bars. Westerners drink less red wine and white wine (wine) in bars. Many times, red wine only plays an auxiliary role in digestion. After dinner, the wine is finished, which is different from that in China. When the food is finished, the wine can continue to be drunk. If you drink red wine or white wine in a bar, westerners usually use it as an appetizer before dinner. Usually a glass of white wine, the degree is 13- 17, because white wine is sour, which is good for appetizing. If westerners come to drink, then go to the bar alone and have fun. You can drink one or three servings of wine, but hops are rare.
Bar culture originated in the west. Westerners are influenced by the environment since childhood, and most of them know what wine suits their tastes. Even so, faced with hundreds of kinds of wines in general bars, they will inevitably ask some primary questions such as the origin and composition of the wine.
Domestic friends go to bars, of course, there is no need to be embarrassed for face, and there is no need to be confused by many foreign wine names. It is a good way for friends who come to the bar for the first time to ask if they don't understand when ordering wine.
Ladies drink cocktails.
When ordering a cocktail in a bar, if it is pure, a lady can order some sweet or fruity cocktails with a degree of 25 to 30 degrees. For example, cream-flavored Bailey wine and orange-flavored Cointreau wine should be chilled, otherwise the wine will not taste good when it is warm. After adding ice, "Cointreau" will change from transparent golden yellow to milky white.
Although "Cointreau" is 40 degrees, it is fruity. After being diluted with more ice (usually 5 or 6 pieces), the taste is not as spicy as that of China liquor. In addition, ladies can also order some non-alcoholic cocktails, which are blended with various juices and have bright colors. For example, pink four seasons wine is made by blending orange juice, pineapple juice, mango juice and pomegranate juice; Red Shirley Temple wine is a mixture of Sprite and pomegranate water. This cocktail glass is tall and big, so whether several people are sitting together or drinking alone in the corner, you can kill time slowly.
TOINC is the most popular cocktail in domestic bars, and DRYMARTINI is the most popular in foreign countries, accounting for 40% and 50%. On the taste, MAR TINI is sour, TOINC has the taste of juniper, and TOINC water tastes better.
Men like whisky and beer best.
Whiskey and beer are the favorites of men in bars. Whisky is common in America and Scotland. Whisky marked with the year on the wine label is more expensive. The higher the year, the more expensive it is and the stronger the taste. Whisky about 12, such as "BLACKLABEL" and "CHIVASREGAL", are two top whiskies in China, each serving is one ounce (28g) and 40-60 yuan RMB. In addition to top-class whiskies, generalized and popular whiskies also include squid sharks and white horses. , generally more than 6 years, each 20-40 yuan RMB. There is also a luxurious CHIVASREGALROYALSALUTE, which is a whisky of 2 1 year, and each serving is above RMB in 80 yuan. Different from other whiskies, there is also a single malt whisky, which is made of Scottish barley and has a charcoal flavor when distilled.
Although Shengli, Carlsberg, Kirin and Qingdao are all famous beer brands, there are still many people drinking Corona beer in China. This kind of beer is unique in that it is not drunk in a cup (it is said that the name of the wine comes from the name of a beautiful girl, and only when you drink it directly from the mouth to the bottle mouth can you feel the romantic feeling of a girl kissing). This kind of beer generally has a slice of lemon at the bottle mouth, and the Corona entrance with light taste is more fragrant and refreshing after being filtered by the lemon at the bottle mouth.
Vodka in the bar is divided into Finland and Russia, and the taste is not much different. One way to drink vodka is to drink it straight with ice, and the other way is to mix it with other wines. In China, the most common mixed drink is a mixture of tomato juice, pepper salt, pepper water and vodka.
2. Ask some common sense about going to a bar. What's the process of going to the bar?
The common sense of going to a bar is actually going to a bar. Don't look at the wine list, just go to the bar and order drinks. Can you order? They generally have a common name, not necessarily the name of the wine itself.
Tell me what I know about ordering wine in bars. There are several kinds of wines in general bars or restaurants with bar licenses: 1.
Highball (usually in a large glass) is a cocktail made up of liqueur, liqueur and mix (all kinds of juice, soda, coke or milk). Generally, it is made by blending 1 oz wine with corresponding drinks.
Usually, it is house highball (cocktail highball named by the hotel itself), or some other common names, which are also common cocktails in bars (highball type), such as Tom Collins, john collins, Mai Tai, Heizi Kulai, Greyhound, screwdriver, see breeze, zombies, slings, tequila sunrise, Long Island iced tea, Father of God, blue lagoon, (. When ordering wine, you can just say the name, such as "tequila sunrise" (usually 1 ounce of spirits) or "2 ounces of tequila sunrise" (at this time, the bartender will use 2 ounces of wine, or you can say "double tequila sunrise". Double means using 2 ounces of wine.
3. Ask about the common sense needed to open a bar
Is it the way bars are run? I don't know how big your bar is, but there are some theories about performing arts in it. I won't talk about it. I'd better give my opinion (I'm from Jilin). I think the competition in bars is fierce now. After all, bars are very profitable. In my home, I opened a bar, and the business is better than a luxurious one. In fact, bars are run by different people. Let's just say that there are many people in the small bar. The more you support your friends and give them some benefits, you will definitely come again next time. And the environment is better. Although there must be many decorations better than your bar, there must be some attractions in our bar. Decoration is special or quiet. The cloth in the bar is warm and so on.
. And service personnel must have a good attitude, must be supervised by the manager, and have complete hardware facilities. For example, in summer, the card package should have air conditioning, LCD TV and so on.
There is also a reasonable price, which can be on an equal footing with other bars. You should always think about some activities, such as issuing gold cards or membership cards, and how much it costs. Don't underestimate the great help of such activities to small bars, and introduce some signature dishes. And the bar must be very clean! Under the table, under the sofa, there can be no dusty place. You have to lift it and wipe it twice a day. That's about it. If you do the above, it will be almost the same. I think you should also know other details.
. I am exhausted.
4. Some common sense of opening a bar
Four basic skills: being able to speak, sing, drink and jump; Organized, disciplined, quality, professional ethics and good looks; Understanding, good at communication, good at offensive and defensive, good at contacting feelings, good at tipping; 10 No: 1, obey management and arrangement, do not quarrel with superiors and swear; 2. Don't choose or neglect customers, and don't show bored attitude and expression at work; 3, are not allowed to answer outside calls in the room; 4. Don't command or reprimand employees with bad tone; 5, are not allowed to compete with the guests to sing, casual songs; 6. Don't cheat customers; 7. Don't tell the guests that the company is absent and reveal company secrets; 8. Don't scold your boss and colleagues in front of customers; 9. Don't steal or cheat the guests' finances, and don't argue, scold or even entangle with the guests; 10, guests are not allowed to tip extra.
Ten changes: professional image packaging, elegant public places, orderly queuing, polite admission, comprehensive service on the stage, crazy DISCO time, grand applause, beautification of the background of stepping down, random tips on the stage and frequent customer happiness. Basic requirements 1. Gfd's "three points of talent, seven points of dressing up", if a person dresses generously, let the guests give you more points psychologically and add more points of goodwill. Everyone loves beauty, because most men like beautiful girls. At the same time, proper makeup is also a kind of respect for guests. Therefore, every promoter should wear light makeup and dress neatly when going to work.
This is also a sign of self-confidence, energy and good health. Standing posture: (elegant) Public relations personnel should have a good standing posture when choosing channels, which is static and beautiful, so as to show the temperament of women. The ugliness and beauty of a woman lies not in her beauty, but in her temperament. Women have temperament, and only when they go out can they show their beauty. On the basis of walking, she should line up straight, stand at attention, look up and tuck in.
Third, the walking posture can reflect whether the walking pace is full of vigor and vitality. Walking is a dynamic beauty. According to the standard of walking posture, on the basis of standing at attention, girls should take a "one" step when walking. The so-called "one step" means walking in a straight line, especially wearing cheongsam and skirt, which gives people a feeling of lightness, elegance and exquisiteness. Press your front foot against your back foot, and be careful when walking. 2. Keep your body straight, and don't shake your head or shoulders or sway from side to side. Your knees and feet should be soft and loose so as not to appear stiff all over. At the same time, don't walk outside the "eight", don't walk within the "eight", don't bow your head, lean back, and don't twist your hips.
3. When walking, the center of gravity of the body can lean forward slightly, which helps to hold out the chest and abdomen. When you look up, your eyes will look up with a sweet smile. When you meet guests and leaders, you should bow and say hello. Fourth, bowing is an essential etiquette when dealing with people, such as "shaking hands and saying hello". The standard of bowing is: lean forward 30 degrees on the basis of attention, keep the upper body standing in the relevant position when bowing, and lean forward 30 degrees. When bowing, you should look directly at each other and smile, and avoid such indecent actions as nodding your head, shaking your shoulders and shaking your head.
5. The service public relations personnel in the private room should follow the foreman to meet the guests in the required room. In the process of selecting channels, guests are not allowed to be selected or refused to be seated. After taking a seat, the public relations staff should immediately say thank you, quickly observe the preferences and personality of the guests, and start dialogue services (such as lighting cigarettes, handing tea, pouring wine, handing snacks and fruits). It is important to have 5_ 10 minutes after entering the house. Your enthusiasm and service balance you. If the guest doesn't accept you, say "sorry to bother you" to the guest and then leave the cloud. Never give a guest a look, because the guest may not choose you because of his eyes. Maybe the guests have special hobbies. If the guests accept you, consider how to serve the guests (such as stereo, air conditioning, singing, handing cigarettes, snacks, fruits, etc.). ). During the service, observe whether the guests have the following characteristics: 1, talkative 2, smoking 3, vanity 4, pride 5, shyness 6, meanness 7, humor 8, lewdness 9, singing 10, dancing1,drinking1. Give full play to one's own ability, take the guest as the center and treat different guests with different service methods. The purpose is to make the guests willing to tip, which is worthwhile. If you need to go out halfway during the service, you should ask the guest for permission, and don't go out for too long, so as to avoid the guest losing his temper because of impatience (don't cross the room halfway).
When inviting guests to treat you to snacks or drinks, choose when the guests are happy. In the whole service process, public relations personnel are required to speak, drink, tease, sing, dance and play everything. At the same time, when chatting with guests from all over the world, they can also learn about the things in the mall when necessary, so that you and the guests have something in common, and they will think that you are not bad, have certain qualities, and unconsciously regard you as a friend to talk to.
Public relations personnel should know the guest's situation (remember the guest's name, remember the guest's occupation, position or work situation and characteristics (but don't let the guest think it's a deliberate inquiry). Clever flattery, request service according to its characteristics, but excessive request can be politely refused. If the guest comes into contact with you for the second time, you should know his last name, occupation and accurate address, so that the guest will feel respected, keep you in mind and he will remember your feelings. )
You'd better let the guests remember your phone number and call you next time to make a reservation.
5. Preliminary knowledge of bar management
1. Requirements: 1. The image of the bartender inside and outside the bar is required by gfd. 2. Get into the habit of greeting guests, colleagues and superiors. 3. Clean up the rubbish (such as waste paper and paper cups) around you at any time to improve your personal image and courtesy to meet the company's requirements: A check gfdb to greet you warmly and politely; When you see garbage, pick it up. 2. Understand the knowledge: 1. General situation of bars (what is a bar, the classification of bars, etc. ) .2. Bar distribution, product content and scope of the company (attached table). 3. Frequency and personnel distribution of bars.
4. Familiar with bars (on-the-spot investigation and introduction) so that employees can be familiar with the production scope of each bar and the work content of each shift. A. memorize the work contents of each article; B. Work content 3 of each shift. Cooperation of relevant departments 1. This paper introduces the communication between departments that usually need to contact and cooperate with each other, and the use of documents between contacting departments: A. Warehouse (requisition, requisition and direct material dialing) B. Cleaning Department (cleaning cups and utensils regularly and handing them over) C. Attitude and Customer Service Department (understanding the situation of room reservation and handover, so as to make corresponding preparations) D. Engineering Department (maintenance order, various engineering problems) E. F. Floor (product specifications, wine storage rules) G. Food delivery department (product coordination, matching and production of articles for use) H. Finance department (incorrect inquiry of account table, month-end inventory) makes employees realize the importance of departmental cooperation. B. Inspection of product specifications and procedures for liquor warehousing and warehousing IV: liquor knowledge training 1. Understand wine, bar utensils, utensils and cups and their usage. This paper introduces the main raw materials, producing areas and brewing techniques of aperitif, Riccio wine, red wine and beer.
3. Introduce the origin, definition, classification and modulation technology of cocktails. 4. The common drinking methods of foreign wine and red wine sold by the company, and the making methods and products of hot and cold drinks. 5. Distribute cocktail recipes, improve employees' business level and skills, and make employees more handy in their work. Serve the guests and the company calmly: A. Remember the cocktail recipe B. Know all the wine utensils and ingredients in the bar C. Remember the drinking methods and making methods of all drinks. 5. Base wine is also called base wine/base wine/main ingredient: 1, and gin is also called gin, which was first produced in (Netherlands) and became the largest category in the world after mass production in (Britain). Dutch gin is made from barley malt and rye. After fermentation, the grain wine was obtained by distillation for three times, and then the juniper spice was added and distilled.
Finally, the distilled liquor is stored in a glass jar until it is mature, and when it is packaged, it is diluted to about 40 degrees, and the color of Dutch gin is transparent and clear. Outstanding aroma, unique style, suitable for single drink, not suitable for cocktail base wine.
The production process of English gin is simpler than that of Dutch gin. Distilled from edible alcohol, juniper and other spices-dry gin is colorless and transparent, with a strange smell and a mellow and comfortable taste. It can be drunk alone, mixed with other wines, or used as the base wine of cocktails. Therefore, some people call gin the heart of cocktails.
According to taste style, gin can be divided into spicy gin, old Tom gin and fruity gin. 2. Whiskey is a kind of strong steamed wine with a temperature of about 43 degrees, which is brewed from grains such as barley and aged in oak barrels for many years.
Whisky can be mainly divided into scotch whisky and American whisky, and there are also small ones, such as Irish whisky. Brandy is a kind of spirit, which is distilled from wine or fruit after fermentation, but it must be kept in wooden barrels for a long time.
Brandy is produced all over the world, and the wine made in France is the best, so French brandy is also the best, among which cognac is particularly famous in the world. All brandy is brandy, but all brandy is not brandy.
Cognac is distilled from wine produced in Charente, France, and is restricted and guaranteed by law. Brandy distilled from wines produced in other places cannot be called cognac legally. Brandy is a drinkable wine, distilled from wine or fermented fruit juice, which is delicious only after aging in wooden barrels.
For example: cognac, Armagnac, Spanish brandy, American brandy. KIRSCH is written as KIRSCHWASSER, CALVADOS or APPLE JACK (calvados), SLIVOVITZ (Plum Brandy), and other fruit brandies.
Rum, also called sugar liquor, is a by-product of sugar industry. It is made of sucrose, first made into molasses, then fermented, distilled and stored in oak barrels for more than 3 years. Vodka is colorless, tasteless and neutral, so it can be sold without storage.
Because vodka is colorless and transparent, like gin, it can be mixed with other wines to make various mixed drinks and cocktails. Vodka is no longer a specialty of the Soviet Union. Many countries, such as Poland, Germany, the United States, Britain and Japan, produce vodka of similar quality to that produced by the Soviet Union.
6. Bar drinking knowledge
Regarding drinking in bars, some people divide bars into Berry Bros. & Rudd (also known as cigar bars), restaurants (also divided into Chinese food bars and western food bars) and ordinary bars.
There are roughly five kinds of drinks standing in general bars, including foreign wine, cocktails, soft drinks, fruit juice and special drinks (drinks created by each bar). And foreign wine is divided into whisky, brandy (the best in foreign wine is generally drunk directly without other drinks), rum, gin, tequila and after-dinner wine.
Cocktails, beer and whisky are common drinks in bars. Westerners drink less red wine and white wine (wine) in bars. Many times, red wine only plays an auxiliary role in digestion. After dinner, the wine is finished, which is different from that in China. When the food is finished, the wine can continue to be drunk. If you drink red wine or white wine in a bar, westerners usually use it as an appetizer before dinner. Usually a glass of white wine, the degree is 13- 17, because white wine is sour, which is good for appetizing.
If westerners come to drink, then go to the bar alone and have fun. You can drink one or three servings of wine, but hops are rare.
Bar culture originated in the west. Westerners are influenced by the environment since childhood, and most of them know what wine suits their tastes. Even so, faced with hundreds of kinds of wines in general bars, they will inevitably ask some primary questions such as the origin and composition of the wine. Domestic friends go to bars, of course, there is no need to be embarrassed for face, and there is no need to be confused by many foreign wine names. It is a good way for friends who come to the bar for the first time to ask if they don't understand when ordering wine.
Ladies prefer cocktails. When ordering cocktails in a bar, if it is neat, women can order some sweet or fruity cocktails with a degree between 25 and 30 degrees. For example, cream-flavored Bailey wine and orange-flavored Cointreau wine should be chilled, otherwise the wine will not taste good when it is warm.
After adding ice, "Cointreau" will change from transparent golden yellow to milky white. Although "Cointreau" is 40 degrees, it is fruity. After being diluted with more ice (usually 5 or 6 pieces), the taste is not as spicy as that of China liquor.
In addition, ladies can also order some non-alcoholic cocktails, which are blended with various juices and have bright colors. For example, pink four seasons wine is made by blending orange juice, pineapple juice, mango juice and pomegranate juice; Shirley Deng Boer red wine is a mixture of Sprite and pomegranate water.
This cocktail glass is tall and big, so whether several people are sitting together or drinking alone in the corner, you can kill time slowly. TOINC is the most popular cocktail in domestic bars, while dry martinis are the most popular abroad, accounting for 40% and 50%.
Taste it, mal? TINI is sour, TOINC has the taste of juniper, TOINC kills the mouth with water and tastes better. Whiskey and beer are the favorites of men in bars.
Whisky is common in America and Scotland. Whisky marked with the year on the wine label is more expensive. The higher the year, the more expensive it is and the stronger the taste. 12 whiskies, such as "Black Label" and "CHIVA SREGAL", are two top whiskies in China, each serving is one ounce (28g) and 40-60 yuan RMB.
In addition to top-class whiskies, generalized and popular whiskies include Cutty Sark and White Horse. , generally more than 6 years, each 20-40 yuan RMB. There is also a luxurious Chivas Royal Salute, which is a whisky of 2 1 year, and each serving is more than RMB in 80 yuan.
Different from other whiskies, there is also a single malt whisky, which is made of Scottish barley and has a charcoal flavor when distilled. Although Shengli, Carlsberg, Kirin and Qingdao are all famous beer brands, there are still many people drinking Corona beer in China. This kind of beer is unique in that it is not drunk in a cup (it is said that the name of the wine comes from the name of a beautiful girl, and only when you drink it directly from the mouth to the bottle mouth can you feel the romantic feeling of a girl kissing).
This kind of beer generally has a slice of lemon at the bottle mouth, and the Corona entrance with light taste is more fragrant and refreshing after being filtered by the lemon at the bottle mouth. Vodka in the bar is divided into Finland and Russia, and the taste is not much different.
One way to drink vodka is to drink it straight with ice, and the other way is to mix it with other wines. The most common mixture in China is bloody Mary mixed with tomato juice, pepper salt, pepper water and vodka. After more than 200 years of development, modern cocktails are no longer a simple mixture of several wines and ethanol drinks.
Although there are many kinds and different recipes, they are all masterpieces carefully designed by bartenders. They are excellent in color, fragrance and taste, luxurious in decoration, mellow and harmonious, and more ornamental and comforting. Even its unique end cup shape, simple and decent decoration and embellishment are full of poetry and painting.
Generally speaking, modern cocktails should have the following characteristics: 1. A cocktail is a mixture of two or more non-aqueous drinks, at least one of which is alcoholic.
Such as lemonade and China blended wine. Not cocktails. 2。
There are many kinds of raw materials for wine blending, and the amount of ingredients used in each wine is different, such as two, three or even more than five. Even if cocktails are determined by popular ingredients, the weight of each ingredient will change greatly due to different regions and people's tastes, thus adopting new names.
3。 A medium-flavored cocktail with * * * has obvious * * and can excite the drinker, so it has a certain alcohol concentration.
Appropriate alcohol content can relieve the nervous nerves of drinkers, relax muscles, and so on. Cocktail bars that stimulate appetite should be humectants that stimulate appetite.
After drinking, the drinker's taste should be improved due to the role of trace flavoring drinks contained in the wine, such as sour and bitter drinks, and the appetite must never be turned off. 5。
A cocktail with a better taste than a single ingredient must have a better taste, and this taste should be better than a single ingredient. When tasting cocktails, the taste buds of the tongue should be fully expanded for a long time to taste * * *.
If it is too sweet, too bitter or too fragrant,
7. Bar knowledge
It's best to take some classes, which will be more professional. 1, base wine: base wine. Generally, cocktails are based on some kind of liquor, so this liquor is called base liquor. 2. Bartender: Bartender 3. Dry: in wine, it means not sweet; In gin and beer, it is strong. 4. Half &; Half: half water, half wine. 5. Add ice. 6. Edge the cup: add a sugar ring to the mouth of the cup. 7.sweet &； Sour: A mixture of half lemon juice and half syrup. 8. Tie me up: Order the same wine, and the bartender will have another drink automatically after drinking it. 9. Formula: wine spectrum formula, namely 10, up or down: up refers to cocktail glasses, down refers to old-fashioned glasses, namely 1 1, hissing with or without ice.
13, alcohol chaser: an auxiliary drink when drinking alcohol with high alcohol content. 14, sober up: sober up 15, proof: American alcohol measurement unit. Divide the alcohol degree by 2, for example, 100PROOF stands for 50 degrees alcohol degree.
8. Basic knowledge of bars
1, base wine: base wine. Generally, cocktails are based on some kind of liquor, so this liquor is called base liquor.
2. Bartender: Bartender
3, dry: in wine, it means not sweet; Gin and beer taste stronger.
4, half & half: half water and half wine.
5. Add ice.
6. Edge the cup: add sugar rings to the mouth of the cup.
7. Sweet & sour: a mixture of half lemon juice and half syrup
8. Tie me up: Order the same wine, and the bartender will have another drink automatically after drinking it.
9. Formula: Wine spectrum formula refers to the formula for preparing cocktails.
10, up or down: up refers to cocktail glass and down refers to old-fashioned glass, that is, with or without ice.
1 1, FIZZ: one of the mixed drinks, characterized by bubbles.
12, FRAPPE: A cocktail in which wine is poured into a glass filled with crushed ice.
13, alcohol chaser: an auxiliary drink when drinking alcohol with high alcohol content.
14, wake up: wake up
15, PROOF: American unit of alcohol measurement, divided by 2, for example, 100PROOF stands for 50 degrees of alcohol.
16, daikiri: it is a sweet wine with fruit as the main flavor and a lot of crushed ice prepared by a blender.
17, gin: gin, also known as gin, gin, gin, is the national wine of Britain and the Netherlands. There are roughly three kinds: American gin, Geneva, the Netherlands,
Wild berries
18, Vodka: Vodka, mostly brewed from potatoes and corn, produced in Russia and Finland. The classic drinking method is smoked fish+caviar+vodka.
Tega. There are four kinds: standard vodka, spice vodka, pepper vodka and lemon vodka.
19, Rum: Rum, produced in Jamaica, the most famous is Captain Morgan.
20. Whiskey: Whiskey, usually produced in the United States and Canada, is written as whiskey, and produced in Scotland is written as whiskey.
Good drinking life 15 years.
2 1, Brandy: Brandy, the best brandy is produced in COQNAC, remy martin and hennessey.
Martini, please
22. Tequila: Tequila, also known as tequila, is produced in Mexico. The most classic drinking method is lemon+salt+tequila.
23. Cointreau: Citrus wine
24. soda water: soda water
25. Ginger beer: Ginger beer.
26. tonic water: tonic water
27. Grenada: red pomegranate syrup
28. Cherry wine: Cherry wine
29.ADVOCAAT: yolk wine
30.almond wine: almond wine
3 1, COCORIBE: coconut wine
32. Caroit: Coffee and wine
33. cream dicao: cocoa wine
34. galliano: Anise wine.
35. Get mint: mint wine
36. Bailey liqueur: Irish cream wine
37. The abbreviation meaning of brandy: E stands for SPECIAL, V stands for VERY, and S stands for SUPERICR.
(advanced), x stands for EXTRA, f stands for FINE, o stands for OLD, and p stands for PALE.
(light color), C stands for COQNAC (cognac).
38. Year mark: V O stands for12-15; V V O stands for15-18; V S O stands for 18-20 years and V S O P stands for 25-35 years.
Year, X O stands for 45 years, EXTRA stands for 75 years, and NAPOLENO stands for unknown years.