3. Gin and other Flavored Spirits Flashcards

1
Q

Geographical origins of gin

A

Holland, Germany, and England

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2
Q

Five allowed production methods for US gin

A

Original distillation, Redistillation of distilled spirits, Mixing neutral spirits over juniper berries/aromatics, Mixing neutral spirits with juniper/botanical extracts, Mixing gin and neutral spirits

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3
Q

Method of gin production that involves the distillation of a fermented mash in the presence of juniper and other botanicals

A

Original distillation, also known as direct distillation

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4
Q

Term used for the mesh tray and basket or perforated rack that holds juniper berries and other botanicals during the production of gin

A

Gin head (Carter head)

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5
Q

Method of gin production that uses a neutral spirit in a still with juniper berries/botanicals

A

Re-distillation

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6
Q

Unique method of gin production that uses low air pressure

A

Cold distillation, vacuum distillation

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7
Q

Two methods of production used to make compound gin

A

Cold compounding

- Essential oils (compounding essence)

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8
Q

Style of distilled gin having less than 0.1 gram sugar/L; all flavors must be created via distillation or redistillation

A

London dry gin

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9
Q

Style of gin produced at the Black Friar’s Distillery

A

Plymouth gin

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10
Q

Style of gin popular in the mid-1800s; was often sweetened

A

Old Tom gin

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11
Q

Class of German gin produced by the H.W. Schlichte Company

A

Steinhäger

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12
Q

Style of gin-related beverage often called “Holland gin” or “Dutch gin”

A

Genever

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13
Q

Style of genever that must contain a minimum of 15% malt spirit

A

Oude

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14
Q

Style of genever that must contain less than 15% malt spirit

A

Jonge

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15
Q

German juniper-flavored spirit produced by Eversbusch Distillery

A

Wacholder

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16
Q

Unsweetened anise-flavored spirit produced in Turkey

A

Raki

17
Q

Anise-flavored spirit made with the “grand wormwood” herb

A

Absinthe

18
Q

Chemical compound found in absinthe that was historically blamed for the supposed “hallucinatory” effects of the spirit

A

Thujone

19
Q

Two French anise-flavored products, created in the early 1920s that were considered “substitutes” for absinthe

A

Pernod

- Pastis

20
Q

The leading Greek anise-flavored spirit

A

Ouzo

21
Q

Anise- and sloe berry-flavored product produced in the Spanish Basque Country

A

Pacharán (Patxaran)

22
Q

Scandinavian-style, caraway-flavored spirit

A

Akvavit (Aquavit)

23
Q

Unique product produced in Norway that is aged in sailing ships

A

Linje Aquavit