10 - Flavoured Spirits Flashcards
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
Do all flavoured spirits use a neutral spirit?
No, there are some exceptions
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
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
How new is the tradition of flavouring vodka?
It’s been performed for centuries
Name some traditional vodka-flavouring recipes
Honey, fruit and spices
Name one of the best known vodka flavouring examples today
Bison grass
Nearly all vodka brands have at least…
One flavoured version
How new is the trend for modern flavoured vodkas?
Relatively new
Name some modern vodka flavourings
Vanilla, fruits, pepper, chilli
…vodka is unlikely to work with natural flavours
Inexpensive
Inexpensive vodka brands are likely to buy…because they are…
Natural flavourings
Cheaper
Producers of…flavoured vodka brands work directly with…
Premium
Natural flavouring material
How might a well produced flavoured vodka be described?
Exceptional
Pure and precise flavours
Which botanicals are legally required to be present in gin?
Juniper
Name some commonly used botanicals in gin besides juniper
Coriander seeds
Citrus peel
Angelica root
Orris root
The best gins are made by…
Re-distillation
Describe the base spirit in gin
In the EU it must be a neutral spirit
In the USA any distilled spirits may be used
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
Describe barrel matured gins
They have a pale lemon colour and some flavour from the wood
What is the traditional method for adding botanical flavours to a neutral spirit?
Re-distillation
How might botanical recipes be used by a gin producer?
They may distil some or all of the botanicals individually
What happens when all botanicals are distilled together?
The botanicals interact with each other
Flavours can change and evolve during distillation
Why might a gin producer distil their ingredients separately?
The flavours are much purer
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
