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Rick's WSET 2 in Spirits > 10 - Flavoured Spirits > Flashcards

10 - Flavoured Spirits Flashcards

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1
Q

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

A

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

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2
Q

Do all flavoured spirits use a neutral spirit?

A

No, there are some exceptions

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3
Q

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

A

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

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4
Q

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

A

Vanilla and cinnamon
Caramel colour and the addition of sugar

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5
Q

How new is the tradition of flavouring vodka?

A

It’s been performed for centuries

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6
Q

Name some traditional vodka-flavouring recipes

A

Honey, fruit and spices

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7
Q

Name one of the best known vodka flavouring examples today

A

Bison grass

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8
Q

Nearly all vodka brands have at least…

A

One flavoured version

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9
Q

How new is the trend for modern flavoured vodkas?

A

Relatively new

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10
Q

Name some modern vodka flavourings

A

Vanilla, fruits, pepper, chilli

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11
Q

…vodka is unlikely to work with natural flavours

A

Inexpensive

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12
Q

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

A

Natural flavourings
Cheaper

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13
Q

Producers of…flavoured vodka brands work directly with…

A

Premium
Natural flavouring material

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14
Q

How might a well produced flavoured vodka be described?

A

Exceptional
Pure and precise flavours

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15
Q

Which botanicals are legally required to be present in gin?

A

Juniper

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16
Q

Name some commonly used botanicals in gin besides juniper

A

Coriander seeds
Citrus peel
Angelica root
Orris root

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17
Q

The best gins are made by…

A

Re-distillation

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18
Q

Describe the base spirit in gin

A

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

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19
Q

What is the next stage after flavouring a gin?

A

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

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20
Q

Describe barrel matured gins

A

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

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21
Q

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

A

Re-distillation

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22
Q

How might botanical recipes be used by a gin producer?

A

They may distil some or all of the botanicals individually

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23
Q

What happens when all botanicals are distilled together?

A

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

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24
Q

Why might a gin producer distil their ingredients separately?

A

The flavours are much purer

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25
Q

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

A

Add an individual botanical distillate afterwards so that it stands out

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26
Q

What might be the purest way of distilling botanicals?

A

Distilling them all separately then blending them at the end

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27
Q

Describe the process of adding botanicals in most cases for gin

A

They are placed inside the still with the diluted neutral spirit

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28
Q

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

A

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

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29
Q

What does macerating botanicals before distillation do?

A

Extracts more flavour from the botanicals

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30
Q

What is a Carterhead still?

A

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

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31
Q

Name a well known exponent of vapour infusion

A

Bombay Sapphire

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32
Q

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

A

A lighter spirit

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33
Q

Will all distillers use one botanical method?

A

No, some may use both at the same time

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34
Q

How are heads and tails used by gin producers?

A

They are rarely recycled/used

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35
Q

What is the least common still used for gin?

A

Vacuum still

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36
Q

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

A

When they want to avoid damaging certain botanicals

37
Q

How might one broadly categorise gin styles?

A

Juniper-forward
Contemporary

38
Q

Describe juniper-forward gins

A

Centred on piney, resinous flavours of juniper

39
Q

Describe contemporary gins

A

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

40
Q

List the three most common labelling categories for gin

A

Distilled Gin
London Dry Gin
Old Tom

41
Q

What must ‘Distilled Gin’ mean?

A

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

42
Q

What are the regulations around London Dry Gin?

A

Flavours only by re-distillation
No sugar can be added

43
Q

Describe Old Tom gin

A

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

44
Q

Where are aniseed spirits widely produced?

A

Throughout the Mediterranean

45
Q

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

A

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

46
Q

Which chemical provides aniseed’s distinct aroma?

A

Anethole

47
Q

In which plants might anethole be found?

A

Aniseed
Fennel
Star anise

48
Q

What visual trait is shared by all aniseed spirits?

A

Louching

49
Q

What is louching?

A

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

50
Q

How are aniseed spirits usually consumed?

A

Heavily diluted

51
Q

How are aniseed spirits typically made?

A

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

52
Q

After blending, most aniseed spirits are…

A

Coloured, with natural or artificial colours

53
Q

Describe aging in aniseed spirits

A

They are normally unaged

54
Q

What is the best known of the Mediterranean aniseed drinks?

A

Pastis

55
Q

What must pastis producers use to make it?

A

Aniseed
Fennel
Star anise
Liquorice

56
Q

Describe the other traits of pastis

A

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

57
Q

Loosely describe the history of absinthe

A

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

58
Q

Describe legal control of absinthe

A

There’s very little

59
Q

What replaced absinthe when it was banned?

A

Pastis

60
Q

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

A

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

61
Q

Describe the key effects of using wormwood as a flavouring

A

A distinctly floral aroma and bitter taste

62
Q

Describe the appearance of absinthe

A

Either colourless or green

63
Q

What is central to absinthe’s notoriety?

A

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

64
Q

Why is absinthe’s abv a distraction?

A

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

65
Q

What are amaro?

A

Bitter spirits

66
Q

What is the most important centre of production for amaro?

A

Italy

67
Q

How are most bitter spirits made?

A

By macerating one or more bitter botanicals with a neutral spirit

68
Q

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

A

Maceration

69
Q

List four common bitter ingredients in amaro

A

Gentian
Artichoke
Bitter orange
Quinine

70
Q

How is amaro’s aromatic profile created?

A

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

71
Q

How are non-bitter botanicals added to amaro?

A

By maceration or distillation

72
Q

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

A

Sugar is added
Natural and artificial colours are used

73
Q

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

A

As aperitifs or digestifs
Aperitif bitters or digestif bitters

74
Q

How are bitter spirits most commonly used today?

A

In cocktails

75
Q

What are cocktail bitters?

A

High-strength, highly concentrated and intensely bitter spirits

76
Q

Describe the use of cocktail bitters

A

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

77
Q

What are liqueurs?

A

Flavoured spirits that have been sweetened

78
Q

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

A

It varies between countries

79
Q

Describe colouring in liqueurs

A

Often coloured vividly
Natural or artificial

80
Q

What are the minimum abv restrictions for liqueurs?

A

Much lower than for most other spirits

81
Q

How is the word ‘liqueur’ sometimes used in English?

A

To refer to any spirit that has been sweetened

82
Q

Describe the base spirit in most liqueurs

A

Neutral

83
Q

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

A

Grand Marnier - Cognac
Drambuie - Scotch Whisky

84
Q

What flavours must be used in liqueurs?

A

There is no limit

85
Q

Name one unusual ingredient used in liqueurs

A

Cream

86
Q

Explain how cream must be used in liqueur

A

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

87
Q

Name one of the rare, truly opaque alcoholic beverages

A

Cream liqueur

88
Q

List the five main categories of liqueur

A

Herb
Fruit
Seed
Nut and kernel
Cream

Rick's WSET 2 in Spirits (12 decks)

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