10 - Flavoured Spirits Flashcards by Rick Brookes

What is the one thing in common between all flavoured spirits?

The flavourings celebrate flavours that are added to a spirit that has already been made

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Do all flavoured spirits use a neutral spirit?

No, there are some exceptions

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If a spiced rum producer uses an oak-aged rum and natural flavours, then…
Why?

Flavours are added using maceration
Re-distillation would damage its character and remove its colour

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Which spiced rum flavourings are common to several brands? Which other production options are commonly used?

Vanilla and cinnamon
Caramel colour and the addition of sugar

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How new is the tradition of flavouring vodka?

It’s been performed for centuries

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Name some traditional vodka-flavouring recipes

Honey, fruit and spices

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Name one of the best known vodka flavouring examples today

Bison grass

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Nearly all vodka brands have at least…

One flavoured version

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How new is the trend for modern flavoured vodkas?

Relatively new

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Name some modern vodka flavourings

Vanilla, fruits, pepper, chilli

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…vodka is unlikely to work with natural flavours

Inexpensive

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Inexpensive vodka brands are likely to buy…because they are…

Natural flavourings
Cheaper

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Producers of…flavoured vodka brands work directly with…

Premium
Natural flavouring material

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How might a well produced flavoured vodka be described?

Exceptional
Pure and precise flavours

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Which botanicals are legally required to be present in gin?

Juniper

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Name some commonly used botanicals in gin besides juniper

Coriander seeds
Citrus peel
Angelica root
Orris root

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The best gins are made by…

Re-distillation

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Describe the base spirit in gin

In the EU it must be a neutral spirit
In the USA any distilled spirits may be used

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What is the next stage after flavouring a gin?

Most are stored in inert vessels, then diluted and bottled
Some may be matured in oak

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Describe barrel matured gins

They have a pale lemon colour and some flavour from the wood

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What is the traditional method for adding botanical flavours to a neutral spirit?

Re-distillation

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How might botanical recipes be used by a gin producer?

They may distil some or all of the botanicals individually

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What happens when all botanicals are distilled together?

The botanicals interact with each other
Flavours can change and evolve during distillation

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Why might a gin producer distil their ingredients separately?

The flavours are much purer

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A distiller may distil most of their botanicals together and then...

Add an individual botanical distillate afterwards so that it stands out

What might be the purest way of distilling botanicals?

Distilling them all separately then blending them at the end

Describe the process of adding botanicals in most cases for gin

They are placed inside the still with the diluted neutral spirit

What may some distillers choose to do after they've placed their botanicals in the still?

They may leave the botanicals to macerate to create a fuller style of gin

What does macerating botanicals before distillation do?

Extracts more flavour from the botanicals

What is a Carterhead still?

The name for stills with a botanical basket on the lyne arm

Name a well known exponent of vapour infusion

Bombay Sapphire

What is the result on the gin from using vapour infusion?

A lighter spirit

Will all distillers use one botanical method?

No, some may use both at the same time

How are heads and tails used by gin producers?

They are rarely recycled/used

What is the least common still used for gin?

Vacuum still

Why might a gin producer have to use a vacuum still?

When they want to avoid damaging certain botanicals

How might one broadly categorise gin styles?

Juniper-forward Contemporary

Describe juniper-forward gins

Centred on piney, resinous flavours of juniper

Describe contemporary gins

Much less obviously focused on juniper May contain a number of unusual botanicals

List the three most common labelling categories for gin

Distilled Gin London Dry Gin Old Tom

What must 'Distilled Gin' mean?

EU: Flavours may have been added after distillation USA: All flavours may come from re-distillation

What are the regulations around London Dry Gin?

Flavours only by re-distillation No sugar can be added

Describe Old Tom gin

It pre-dates dry gins Not legally defined Usually indicates added sugar and/or liquorice

Where are aniseed spirits widely produced?

Throughout the Mediterranean

Give four famous examples of aniseed spirits and their country of origin

Pastis (France) Absinthe (France) Ouzo (Greece) Raki (Turkey)

Which chemical provides aniseed's distinct aroma?

Anethole

In which plants might anethole be found?

Aniseed Fennel Star anise

What visual trait is shared by all aniseed spirits?

Louching

What is louching?

When aniseed spirits are diluted water, the anethole comes out of solution and forms an opaque, cloudy suspension

How are aniseed spirits usually consumed?

Heavily diluted

How are aniseed spirits typically made?

Starting with a neutral spirit, then using maceration and/or re-distillation The ingredients may be distilled all together or individually

After blending, most aniseed spirits are...

Coloured, with natural or artificial colours

Describe aging in aniseed spirits

They are normally unaged

What is the best known of the Mediterranean aniseed drinks?

Pastis

What must pastis producers use to make it?

Aniseed Fennel Star anise Liquorice

Describe the other traits of pastis

Usually coloured yellow, green or green-brown Must be sweetened Mostly described as medium or sweet

Loosely describe the history of absinthe

For many decades it was widely banned as a result of social and political pressures in the late nineteenth century

Describe legal control of absinthe

There's very little

What replaced absinthe when it was banned?

Pastis

What are the two key points of difference between absinthe and pastis?

Absinthe is not sweetened before bottling Absinthe should be made using a plant called wormwood

Describe the key effects of using wormwood as a flavouring

A distinctly floral aroma and bitter taste

Describe the appearance of absinthe

Either colourless or green

What is central to absinthe's notoriety?

It's noted for being bottled at a very high strength

Why is absinthe's abv a distraction?

Because when consumed as intended, it's diluted to no more than 15%

What are amaro?

Bitter spirits

What is the most important centre of production for amaro?

Italy

How are most bitter spirits made?

By macerating one or more bitter botanicals with a neutral spirit

...is the only way bitterness may be extracted from a botanical

Maceration

List four common bitter ingredients in amaro

Gentian Artichoke Bitter orange Quinine

How is amaro's aromatic profile created?

By blending the aromas of the bitter ingredients with those of the non-bitter botanicals

How are non-bitter botanicals added to amaro?

By maceration or distillation

What may happen after bitter spirits have been distilled/macerated?

Sugar is added Natural and artificial colours are used

How were bitter spirits/amaro traditionally consumed? How were they historically classified?

As aperitifs or digestifs Aperitif bitters or digestif bitters

How are bitter spirits most commonly used today?

In cocktails

What are cocktail bitters?

High-strength, highly concentrated and intensely bitter spirits

Describe the use of cocktail bitters

They are intended to be used sparingly in cocktails to give them an added dimension

What are liqueurs?

Flavoured spirits that have been sweetened

What is the legal minimum of sugar to be used in liqueurs?

It varies between countries

Describe colouring in liqueurs

Often coloured vividly Natural or artificial

What are the minimum abv restrictions for liqueurs?

Much lower than for most other spirits

How is the word 'liqueur' sometimes used in English?

To refer to any spirit that has been sweetened

Describe the base spirit in most liqueurs

Neutral

Name and describe two liqueurs which are made from a non-neutral base

Grand Marnier - Cognac Drambuie - Scotch Whisky

What flavours must be used in liqueurs?

There is no limit

Name one unusual ingredient used in liqueurs

Cream

Explain how cream must be used in liqueur

With complex techniques to ensure that it does not form lumps after bottling

Name one of the rare, truly opaque alcoholic beverages

Cream liqueur

List the five main categories of liqueur

Herb Fruit Seed Nut and kernel Cream