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Rick's WSET 2 in Spirits > 2 - Factors Affecting the Style and Quality of Spirits > Flashcards

2 - Factors Affecting the Style and Quality of Spirits Flashcards

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1
Q

From what can spirits be made?

A

Anything of agricultural origin that contains carbohydrates

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2
Q

List the four key stages common to production of all spirits

A

Processing the raw material
Alcoholic fermentation
Distillation
Post distillation operations

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3
Q

How does ‘overproof’ relate to ‘proof’?

A

It’s from a separate, antiquated system

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4
Q

Summarise distillation

A

Takes place in a still
Alcoholic liquid is heated
The liquid boils and turns into vapours
The vapours are condensed and collected as new liquid

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5
Q

What is the aim of distillation?

A

To select and concentrate individual parts of the alcoholic liquid and leave others behind

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6
Q

What is a common level of concentration taking place in distillation

A

10% abv to 75% abv

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7
Q

How high can distillation take a spirit in abv?

A

96%

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8
Q

Lower abv spirits will have…while higher abv spirits will have…

A

Greater aroma intensity and complexity
Lower aroma intensity and complexity

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9
Q

What is a fraction?

A

Any one of hundreds of individual chemicals that make up an alcoholic liquid

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10
Q

What is a congener?

A

A fraction that has an aroma detectable by the human nose

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11
Q

What is the aim of most post-distillation operations?

A

To ensure that a spirit is sold with the correct colour, aroma, sweetness and alcoholic strength

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12
Q

What’s the aim of processing the raw material?

A

To create a sugary liquid

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13
Q

How are sugars stored in the raw materials for spirits?

A

Fermentable sugars
Complex carbohydrates

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14
Q

In what materials are the sugars readily fermentable?

A

Grapes and sugar cane

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15
Q

Give two examples of raw materials in which the sugars are complex

A

Grains and agave

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16
Q

Besides sugars, what else do raw materials offer? Give examples

A

Aromas
Blue agave - earthy, peppery aromas

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17
Q

In which spirit are all congeners removed during production?

A

Vodka

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18
Q

What must a distiller use if they want to produce high quality spirits?

A

High quality raw materials

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19
Q

Why are high quality materials important?

A

Small defects can be concentrated by distilation

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20
Q

What is the principal aim of fermentation?

A

To create an alcoholic liquid called ethanol

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21
Q

What is the common range of abv created by fermentation?

A

8-10%

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22
Q

Besides the typical by-products of fermentation, what else can be created?

A

Many congeners/fractions

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23
Q

What are the two groups of congeners with which we’re concerned?

A

Other alcohols
Esters

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24
Q

What are the main other alcohols produced besides ethanol?

A

Methanol
Fusel alcohols

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25
Q

What are the advantages and disadvantages of the other alcohols?

A

They can add complexity in small amounts
The aromas can become unattractive

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26
Q

Describe esters

A

They have an attractive fruity smell

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27
Q

When are the greatest number of congeners produced?

A

During fermentation

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28
Q

How might a distiller reliably produce the right amount and type of congeners for their spirit?

A

By using specific, bought-in yeasts

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29
Q

Where do ambient yeast come from?

A

In and around the distillery

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30
Q

What’s the argument in favour of using ambient yeast?

A

They argue that the fermentations can be just as consistent and the final product is more complex

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31
Q

Give notable examples of producers who use ambient yeast

A

Rum producers
Producers of agave spirits

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32
Q

What’s the aim of distillation?

A

To concentrate and select ethanol and some of the congeners present in a fermented alcoholic liquid

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33
Q

What characteristics are shared by all newly distilled spirits?

A

Water white
Colourless
Dry

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34
Q

Summarise the four stages of distillation

A

Liquid made of ethanol and water
Liquid heated
The more volatile ethanol evaporates at a cooler temperature
The vapour is collected and condensed back to a liquid that’s higher in abv than the original liquid

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35
Q

What is present in steam?

A

Water droplets
Water in gas form

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36
Q

What is reflux?

A

The interaction between vapour and gas from an alcoholic liquid

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37
Q

Explain reflux

A

When gas and vapour interact, gas and vapour reforms. As ethanol evaporates more easily, reflux makes the gas more alcoholic

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38
Q

What is rectification?

A

The rise in alcohol as a result of reflux

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39
Q

Besides abv, what else is affected by rectification?

A

Aroma intensity

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40
Q

Nearly all pot stills are made from…

A

Copper

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41
Q

Why is copper often used in pot stills

A

It’s easy to shape
It’s a good heat conductor

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42
Q

What’s the swan neck?

A

It’s the section of tubing between the pot and the still head

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43
Q

What’s the Lyne Arm?

A

The tubing that links the still head to the condenser

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44
Q

What does the Condenser do?

A

Converts the vapours back to liquid

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45
Q

How are most modern stills heated?

A

Steam

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46
Q

How might steam be used to heat a still?

A

Internal coils
External jacket

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47
Q

What’s the traditional method for heating a still?

A

A gas burner

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48
Q

What’s the most common type of condenser?

A

Shell and tube condenser

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49
Q

How does a shell and tube condenser work?

A

The vapour enters the top and comes into contact with pipes that contain a coolant
The cold tubes cause the vapours to condense back into a liquid
The liquid flows out the bottom of the condenser

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50
Q

What’s the other type of condenser?

A

Worm tub condenser

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51
Q

…is a batch process

A

Pot still distillation

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52
Q

Describe spirits from pot stills

A

Low level of rectification
Characterful
Medium to pronounced aroma intensity

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53
Q

How many times must a fermented alcoholic liquid be distilled to produce a spirit?

A

At least twice

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54
Q

What’s the aim of the first distillation?

A

Remove some of the water and non-volatile fractions from a fermented alcoholic liquid
Collect as many volatile fractions as possible

55
Q

What is/are the low wines?

A

The liquid produced by the first distillation

56
Q

What’s the normal % range of low wines?

A

Between 25% and 30%

57
Q

Describe the stages of the first distillation

A

Still is filled with alcoholic liquid that’s 10% abv
Liquid is boiled and vapours rise up the still into the condenser
The liquid from the condenser is collected for several hours until abv of the flow has fallen to 1%
Watery liquid in the still is discarded

58
Q

What would be the result if a distiller simply ended at 30 minutes?

A

The liquid would be alcoholic enough to be sold as a spirit
The vast majority of the ethanol from fermentation would be left in the pot
Vast majority of the recognisable congeners would be left in the pot

59
Q

What’s happening to the alcohol level of the liquid in the pot as distillation goes on?

A

ABV is reducing

60
Q

Why does the distiller keep running the still when so much water and other volatile fractions are being collected?

A

In order to capture all the ethanol and positive congeners

61
Q

What sort of percentage is the low wines?

A

25-30%

62
Q

What’s the aim of second distillation?

A

To create a liquid the distiller can ultimately put on sale
To concentrate the ethanol and some of the congeners

63
Q

List the stages of second distillation

A

Filled with low wines and heads/tails of previous distillation
Liquid is boiled
First liquid from condenser has solvent aromas (heads). This is collected in a tank
After 10-15 minutes, flow is redirected (heart)
Heart collection can take several hours
Final abv in tank is about 75%
When aroma becomes cheesy/plasticky, flow is redirected to head tank (now tails)
Flows is stopped after several hours or when flow becomes 1%
Liquid from still is discarded

64
Q

What is a group 3 fraction?

A

Fractions with a boiling point much higher than ethanol (water, 100C+ etc.)

65
Q

What is a group 1 fraction?

A

Fraction with a boiling point much lower than ethanol

66
Q

What is a group 2 fraction?

A

Ethanol and fractions with a similar boiling point

67
Q

What is the relative proportion of group 1 fractions in a newly alcoholic liquid?

A

Very low

68
Q

Why are pot-distilled spirits more characterful/pronounced?

A

It does not precisely separate other group 2 fractions from ethanol

69
Q

Why might a distiller not want to cut out all heads/tails?

A

Because they can add depth and complexity to a spirit
The group 1 and 3 liquids contain a lot of ethanol (so they may be re-used)

70
Q

What are the two main disadvantages of using pot-stills?

A

They’re batch operated (laborious and inefficient)
Unable to produce highly rectified spirit

71
Q

How are column stills typically heated?

A

Using steam via heat exchangers

72
Q

What are column still plates designed to do? How?

A

Maximise reflux
They send more volatile fractions up the still and less volatile fractions down the still

73
Q

Name a common type of plate found in many column stills

A

Bubble cap plate

74
Q

Describe how plates work in four steps

A

Vapours rise into the centre of the plate
Pressure from the vapours forces vapours through the bubble cap into the boiling liquid, forcing reflux. The vapours’ heat keeps the liquid above at the boil
More vapours rise to the cap above. These contain a greater concentration of group 1 fractions
The liquid left behind on the plates contains heavier fractions and flows down via the downcomer

75
Q

Some column stills can be run…

A

Continuously

76
Q

What’s the aim of the distiller when running a continuous column still?

A

To manage the flow of liquid and vapour through the still so they can keep collecting a spirit with a consistent style and quality

77
Q

Describe the stages of continuous distillation

A

Constant flow of pre-heated (as close to boiling as possible) alcoholic liquid entering in the bottom half
Constant vapour rising and liquid falling
Group 1 fractions will pass out at top (heads)
Group 2 fractions/hearts removed from a few plates below the top
Group 3/tails drained off near the bottom
Liquid waste taken at the base

78
Q

What is meant by a column still being in balance?

A

The volume being fed in is equal to the volume being collected

79
Q

Where any fraction reaches its peak of concentration will depend on…

A

Its volatility

80
Q

Why would group 3 fractions be at their peak concentration further down the still?

A

Being the heaviest/least volatile fractions, they require the most energy to stay as a gas

81
Q

Give examples of spirits that might be drawn off at 75%

A

Armagnac
Rhum agricole
Bourbon

82
Q

How might the aromatic intensity be described of a spirit drawn off at 90%? Give examples of such spirits

A

Light
Light marks of rum
Scottish grain whisky

83
Q

How might a spirit be known if it’s drawn off at 95-96%?

A

Neutral

84
Q

For which region is 95% the minimum required abv to be called a neutral spirit?

A

USA

85
Q

What is the minimum abv requirement for a neutral spirit in the EU?

A

96%

86
Q

What’s the intention with post distillation operations?

A

To ensure a spirit has the required colour, aroma, sweetness and alcoholic strength

87
Q

What are the four major groups of post-distillation operations?

A

Storage and maturation in oak or inert vessels
Adding flavours other than oak
Blending
Finishing

88
Q

What is char?

A

The name for the inside of a barrel if it’s been heated so intensely that it briefly caught on fire

89
Q

What is toast on a barrel?

A

Gentle heating of the inside of a barrel (it has never caught fire)

90
Q

Name four ways in which any oak barrel can affect the character of a spirit

A

Add colour and flavour
Oxygen and time
Evaporation and concentration
Remove harshness

91
Q

Describe the stages of colour in a spirit when it’s been oaked

A

Lemon, gold, amber

92
Q

List the most common descriptors for oak flavours

A

Vanilla, coconut, cinnamon, clove

93
Q

How might aromas such as leather and mushroom be created? How are these sorts of flavours/aromas known?

A

When congeners from the oak and spirit react with oxygen over time
Rancio

94
Q

What is the angel’s share?

A

The part of a maturing spirit that’s lost through evaporation over time

95
Q

What does evaporation do to a spirit?

A

Concentrates remaining congeners

96
Q

How is harshness removed by oak maturation?

A

Spirit moves into and out of the oak, passing through the layer of carbon
The carbon captures congeners and removes harsh textures

97
Q

Why is barrel quality management important?

A

It can give a spirit much of its flavour

98
Q

What three choices can a distiller make regarding barrel maturation?

A

Barrel age
Previous contents
Warehouse temperature

99
Q

A barrel will give most of its colour and flavour when…

A

It’s brand new

100
Q

When any barrel is emptied…

A

Some of the liquid will remain absorbed in the staves

101
Q

What may previous barrel contents do to a new liquid in the barrel?

A

It will come out again, adding flavour and sometimes colour

102
Q

Where is previous barrel contents most famously used among spirits?

A

Finishing some Scotch Whiskies

103
Q

How might the movement of liquid in and out of staves be controlled?

A

Through controlling warehouse temperature

104
Q

Warehouses are always hotter…

A

At the top

105
Q

Why might oak maturation not be a suitable choice for everything?

A

Because it has such a significant impact on the flavour and the colour

106
Q

What are inert vessels usually made from?

A

Steel or glass

107
Q

List three different ways in which inert vessels might be used

A

Storage
Maturation
Preservation

108
Q

What happens to a spirit if it’s stored in an inert vessel for several months? How does colour change?

A

It becomes smoother, more mouth-filling and more complex
It doesn’t

109
Q

How are spirits described after spending months in inert vessels? Why?

A

Aged
They’ve gone through a managed period of change

110
Q

How might inert vessels be used for preservation?

A

Glass demijohns can stop further oxidation and concentration for blending components in e.g. Cognac

111
Q

What proportion of spirits are blended?

A

The vast majority

112
Q

What are the two main blending aims for a distiller?

A

Consistency
Complexity

113
Q

Why might a blender add small amounts of very aged spirits to a younger one?

A

To create a balance and complexity that neither spirit is able to achieve on its own

114
Q

How is a blender most easily able to achieve his two main aims?

A

By ensuring they have access to as wide a range of different ingredient spirits as possible

115
Q

How might different ingredient spirits be made for blending?

A

Made in pot or column stills
Spirits of different ages
Spirits matured in different conditions

116
Q

Why might blenders not be able to use an exact recipe?

A

Spirits can change or become unavailable over the years

117
Q

What is finishing?

A

The process of preparing a spirit for bottling and sale

118
Q

What are the main four finishing options for a spirit producer?

A

Adding water
Adding colour
Adding sugar
Filtration

119
Q

Where is 37.5% abv the legal minimum bottling strength for most spirits?

A

The EU

120
Q

Where is 40% abv the legal minimum bottling strength for most spirits?

A

The USA

121
Q

How are spirits brought down to their desired bottling strength?

A

Dilution with completely pure water

122
Q

Why is colour added to oak matured spirits?

A

For batch consistency

123
Q

What is caramel colour?

A

A food grade colouring material

124
Q

How much caramel colour is needed for the required effect in most cases?

A

Very little

125
Q

What flavours and aromas accompany caramel colour?

A

Burnt sugar
Bitterness

126
Q

What is true of all newly distilled spirits?

A

They contain no sugar

127
Q

How will a distiller most commonly filter their spirit? What’s this called?

A

They will chill the spirit, let a haze form, then filter it out
Chill-filtration

128
Q

What is controversial about chill-filtration?

A

Some producers believe the process affects flavour

129
Q

What is a less common form of filtration?

A

Charcoal filtration

130
Q

Why is charcoal filtration considered more extreme?

A

It can filter out some congeners as well as colours

131
Q

Give an example of spirits where charcoal might be used to filter out colour

A

Some rums

132
Q

Why do some producers actively avoid filtration?

A

They believe it always takes too much away from the character of the spirit

133
Q

How might unfiltered spirits be labelled?

A

Unfiltered
Non-chill-filtered

Rick's WSET 2 in Spirits (12 decks)

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