1. Spirit Production and the Sensory Evaluation of Spirits

Question 1

Specific type of alcohol in alcoholic beverages

Answer 1

Ethanol (Ethyl Alcohol)

Question 2

The conversion of starch into fermentable sugars

Answer 2

Saccharification

Question 3

Boiling point of water

Answer 3

212 F / 100 C

Question 4

Boiling point of pure ethanol

Answer 4

173 F / 78 C

Question 5

Highest level of abv generally achieved via commercial distillation

Answer 5

96.5%

Question 6

Compounds responsible for many distinct aromas and flavors in spirits

Answer 6

Congeners

Question 7

2 terms for the first portion of the distillate to come off the still

Answer 7

Heads, Foreshots

Question 8

2 terms for the last portion of the distillate to come off the still

Answer 8

Tails, Feints

Question 9

Term used for the center part of the distillate

Answer 9

Heart (Potable Spirit)

Question 10

Type of still that works in the batch process

Answer 10

Pot still

Question 11

Technique used in distillation to control which elements of the liquid are passed on to the condenser

Answer 11

Reflux

Question 12

2 alternate terms used for “column still”

Answer 12

Coffey still, Patent still

Question 13

Pipe connecting the plates in a column still

Answer 13

Downcomer pipe

Question 14

Alternate term for a pot-and-column still

Answer 14

Hybrid still

Question 15

Botanical term for American white oak

Answer 15

Quercus alba

Question 16

Term used for all newly distilled spirits

Answer 16

New make spirits

Question 17

3 main structural components of oak heartwood

Answer 17

Cellulose, Hemicellulose, Lignin

Question 18

Charred layer just below the surface of a toasted oak barrel

Answer 18

Red layer

Question 19

Six processes of oak aging

Answer 19

Extraction, Evaporation, Oxidation, Concentration, Filtration, Coloration

Question 20

Term used for evaporative loss that occurs during oak aging

Answer 20

The angel’s share

Question 21

Three characteristics of an ideal spirits tasting glass

Answer 21

Tulip-shaped, Stemmed, Thin, clear glass

Question 22

Ideal pouring order for spirits in a tasting flight

Answer 22

By abv - lowest to highest AND/OR
By age - youngest to oldest

Question 23

The edge of a liquid in the glass

Answer 23

Meniscus

Question 24

The color of a finished product may be affected by these three processes:

Answer 24

Wood aging, Caramel coloring, Natural/artificial colorings

Question 25

Color of most new-make spirits

Answer 25

Clear, or water-white

Question 26

Term used for a cloudy or hazy appearance

Answer 26

Turbidity

Question 27

Effect where spirits turn cloudy when mixed with water

Answer 27

Louche, or the louche effect

Question 28

Two-step process for “nosing” spirits

Answer 28

First - take quick sniffs before swirling the glass
—> Second - “roll” the glass and note the differences

Question 29

9 categories of spirit aromas

Answer 29

Grain - Fruity - Floral - Botanical - Sugar - Spice - Oak/Wood - Nutty - Rancio

Question 30

7 characteristics to note during the “in-mouth impressions” stage of spirit evaluation

Answer 30

Sweetness - Acidity - Bitterness - Alcohol - Body - Flavors - Flavor Intensity

Question 31

Effects of diluting a spirit during sensory evaluation

Answer 31

Allows the aroma to blossom

- Reduces alcohol strength, which allows background flavors to come forward

Question 32

Two aspects of a spirits “finish”

Answer 32

Length

- Aftertaste

Question 33

Three aspects of a spirit to be noted during the “overall impressions” stage of spirit evaluation

Answer 33

Complexity

• Quality
• Maturity
• (Other good answers - whether or not it is pleasant, what is it about this spirit that is enjoyable, how best can the spirit be enjoyed)