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WSET ® Level 3 Spirits > American Whiskey > Flashcards

American Whiskey Flashcards

American whiskey is now considered one of the most recognized whiskey sub-categories, but with many style variations, it can be difficult to understand the differences. This deck covers all major American whiskey styles, along with and their production and legal backgrounds.

1
Q

Age designations for van Winkle’s Pappy Van Winkle’s Family Reserve line?

A
  • 15 year
  • 20 year
  • 23 year
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2
Q

American whiskey post-distillation pathway:

A
  • Oak maturation
  • Blending
  • Chill-filtration
  • Dilution
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3
Q

Aromas of American whiskey:

A
  • Aromas come from grains used
  • Fruity esters from fermentation
  • Vanilla and spice from new American oak
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4
Q

What is backset?

A

The acidic liquid waste that comes out of the base of the beer still.

Generally goes back to the fermenter and adds acidity to the next batch (sour-mashing).

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5
Q

Barrels positioned in the hotter top floors of a rackhouse will have what kind of overall style?

A

It is hotter here, so they will have a deeper color and a much greater concentration of wood flavors and textures.

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6
Q

What does a beer heater do?

A

A variation on Shell and Tube condensers, where the distiller’s beer flows through the tube and is heated by the vapors coming off the beer still.

This has the double effect of heating the beer before it enters the still, causing some of the vapors to condense and reflux back into the beer still.

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7
Q

What are the aromas and textures that come from corn?

A
  • Bright sweet corn aromas
  • Light soft texture

Many GMO options are now available (for specific/custom flavor profiles).

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8
Q

What is Distiller’s Beer?

A

The fermented liquid in American whiskey production.

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9
Q

Does Jack Daniel’s use the LCP to make their Rye?

A

Yes, and it is as smooth as the Old No. 7.

LCP = Lincoln County Process

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10
Q

What is a doubler?

A
  • A doubler is essentially a secondary pot-still but operates continuously as low wines are passed into the doubler, where they are heated and vapors pass to a second condenser
  • The doubler has to be cleaned regularly as American Whiskey tends to have a lot of solids that accumulate
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11
Q

What are exogenous enzymes?

A

Enzymes that are added to a cooker, and are not derived from the malted barley.

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12
Q

Federal regulations control which types of whiskey in the United States?

A

All of them, except Tennessee Whiskey, which is defined in Tennessee State law, as well as a number of different international trade agreements.

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13
Q

For an age statement on the label, how is the age of the whiskey determined?

A

By the youngest whiskey in the blend.

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14
Q

For Bourbon flavor, what is often the most important small grain?

A

Rye

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15
Q

What are the general climate conditions required for the aging of whiskey in Tennessee and Kentucky?

A

Hot and dry.

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16
Q

What are honey barrels?

A

Barrels from consistent locations within warehouses that distillers can rely on for their top brands.

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17
Q

How are American Whiskeys typically characterized?

A

Bold Flavors from…

  • Raw materials
  • Bright vanilla from charred American oak barrels
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18
Q

How can micro-distillers improve their selection process and the style/quality of their products?

A

Through careful cellar management.

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19
Q

How can new micro-distillers manage or improve their initial cash flow?

A
  • They can release un-aged stock (white dog, vodka, or a flavored spirit)
  • Mature stock could be purchased, thus creating a brand before their actual stock has had time to age, although there is less control on style here
  • Can “speed” up the process of aging (smaller barrels, oak alternatives, other technology)
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20
Q

How can the American whiskey industry be divided up?

A

Two parts:

  1. A small number of macro-distillers, who make most of the whiskey
  2. An ever-growing number of micro-distilleries that bring innovation and change
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21
Q

How do some micro-distillers add acid to their fermenting liquid?

A

They will use bought-in acids rather than backset.

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22
Q

How does barrel position in a warehouse play a role in the development of the spirit in the barrel?

A

Barrels in rackhouses are rarely moved, so their position is critical to development, as the heat and humidity will vary throughout a warehouse.

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23
Q

How does corn whiskey differ from Bourbon requirements?

A
  1. Mash must include 80% Corn
  2. Does not have to be stored in oak, and if it is, the oak has to be used or uncharred and new
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24
Q

How do the definitions for rye, wheat, malt, and rye malt whiskies differ from Bourbon?

A

They do not, except that the mash must be at least 51% of the respective grain.

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25
Q

How long does it take whiskey to work through charcoal-filled vats during the Lincoln County Process (LCP)?

A

Several days

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26
Q

How many strains of yeast are used at Four Roses?

A

Five different strains for 10 different recipes.

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27
Q

How much backset is used as a portion of the volume of the fermenter?

A

20-30%

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28
Q

How quickly can the effects of barrel aging be noticed in a spirit?

A

As quickly as one month of aging.

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29
Q

Define: LCP

A

Lincoln County Process

The process of filtering through maple charcoal and that separates Tennessee whiskey from Bourbon.

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30
Q

The legal difference between rye whiskey and Bourbon?

A

Only that 51% of the mash bill has to be Rye - otherwise, they’re essentially the same.

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31
Q

What is the Lincoln County Process?

A

The process of filtering Tennessee Whiskey through maple charcoal prior to aging.

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32
Q

Maker’s Mark and W.L. Weller have a higher percentage of what grain in their Bourbon?

A

Wheat, which results in a softer style.

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33
Q

What is malted barley used for?

A
  • Main role is to provide enzymes
  • Delivers cereal, malty, and biscuity aromas
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34
Q

Most common grains used for American whiskey?

A

Corn, rye, wheat, and malted barley.

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35
Q

Other grains occasionally used in American whiskey:

A

Oats and quinoa.

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36
Q

Other types of American Whiskey besides Bourbon and Rye?

A
  • Rye malt
  • Malt
  • Wheat
  • Corn whiskey

The named grain on the first three must make up 51% of the mash bill. Corn must make up 80% of the mash bill to be called corn whiskey.

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37
Q

Percentage of corn in Jack Daniel’s mash bill?

A

80%

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38
Q

Qualifications for Bottled in Bond whiskey:

A
  • Whiskey must be from a single distillery
  • All of the product must come from a single distilling season
  • Must be aged for four years in wood containers
  • Bottled at 100º (50% abv)
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39
Q

Qualifications for Bourbon:

A
  • Mash must contain 51% corn or more
  • May be distilled to no more than 160º proof
  • May not be stored at more than 125º proof
  • Must be stored in new, charred oak containers
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40
Q

Qualifications for Tennessee Whiskey:

A

Defined by the Tennessee State legislature since 2013 as:

Exactly the same as Bourbon, except:

  • Must be made in Tennessee
  • Must be filtered through maple charcoal prior to aging (Lincoln County Process)
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41
Q

What is a rackhouse?

A
  • Often simple wooden frame that warehouse-style buildings use for aging whiskey barrels.
  • Lack of insulation and height of the building will create multiple environments (temperature variations) for aging barrels.
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42
Q

What is the “recipe”?

A

This is the combination of the mash bill and the yeast selection.

43
Q

What are the common aromas and textures of a rye whiskey?

A
  • Peppery, rye-bread, and lemon zest aroma, very dry and light in texture
  • Rye mashes can be very sticky and difficult to work with, but Rye has become resurgent lately
44
Q

What is sour mashing and why is it done?

A

Adding ‘backset’ from the beer still to the next fermentation. Backset is acidic and raises the level of acidity in the new batch.

45
Q

What is the volume of an ASB?

A

American Standard Barrel
50-53 gallons / 180-200 L

46
Q

Straight Whiskey is defined as?

A
  • Whiskey that is aged in the designated oak container for at least two years
  • Can apply to Bourbon, rye, wheat, malt, rye malt, and corn whiskies
  • No color of flavoring may be added
47
Q

Stylistically, what can be expected from Bourbons aged 10 years or more in barrel?

A

Likely to have a smoother texture, richer mouthfeel, and recognizable rancio flavors.

48
Q

The basic character of Tennessee whiskey?

A
  • Smooth texture (from charcoal filtration)
  • Bright sweetcorn, banana, and vanilla aromas
49
Q

The dominant brand for Tennessee whiskey?

A

Jack Daniel’s Old No. 7

50
Q

The six main Kentucky-based US macro-distilleries that focus on Whiskey production are:

A
  1. Heaven Hill (KY)
  2. Beam (KY)
  3. Brown-Forman (KY)
  4. Wild Turkey (owned by Gruppo Campari)
  5. Buffalo Trace (owned by Sazerac)
  6. Four Roses (owned by Kirin)

Diageo is on the rise with the commissioning of a distillery for the production of Bulleit, and will be a player as well.

51
Q

The non-Kentucky-based macro distillers are:

A
  • MGP in Indiana
  • Jack Daniel’s in Tennessee
52
Q

What are thumpers?

A
  • Essentially functions like a doubler and can be used in its place
  • Does not require an external heat source as there is no beer condenser, so the vapors entering directly from the beer still are sufficiently hot to keep things boiling
53
Q

True / False:

Bottled in Bond only applies to whiskey production?

A

False

Can apply to other distilled products.

54
Q

True / False:

Bourbon may contain flavorings and other materials such as caramel coloring?

A

False

Bourbon may not be altered.

55
Q

True / False:

Most American straight whiskies are chill-filtered.

A

True

56
Q

True / False:

You can add caramel coloring to straight American whiskey.

A

False

57
Q

What do you call unaged corn whiskey?

A

‘Moonshine’

58
Q

What is a Vendome Still?

A
  • Widely used still manufactured in Kentucky.
  • The still has become widely associated with Bourbon
59
Q

What are the basic qualifications for an American Whiskey?

A
  • Spirit distilled from a mash of grain
  • Distilled to less than 190º proof (95% abv)
  • Stored in oak containers
  • Bottled at no less than 80º proof (40% abv)
60
Q

What are the legal definitions of ‘small batch’ and ‘single barrel’?

A

There are none.

61
Q

What are the limitations on the size of oak used, and the time frame for storage for Bourbon?

A

There are no limitations on size or on time.

62
Q

What are typically the grains added to the cooker after the corn has been added?

A

Rye and wheat.

63
Q

What can be added to straight whiskey?

A

Only water.

64
Q

What can happen with barrel proof over time, especially in the hot, low-humidity conditions of Kentucky?

A

It can rise over time.

65
Q

What do American whiskey distillers consider the principal elements that shape style and quality in their spirit?

A

Combination of…

  • Mash bill
  • Yeast
  • Maturation
66
Q

What does charcoal do to whiskey during filtration?

A

Removes harshness, making the spirit lighter and smoother in texture as compared to Bourbon.

67
Q

What does the particular yeast strain at Jack Daniel’s produce?

A

Banana aromas.

68
Q

What factors will be used to determine the percentage of backset used for fermenting?

A
  • Mash bill
  • The size of the fermenter
  • Design of the still
  • House-style
69
Q

What gives Bourbon its “bite”?

A

The use of column/beer stills in conjunction with a thumper or doubler, that produce a relatively low-strength spirit that is highly characterful, and with elements of Group 1 and Group 3 fractions.

70
Q

What happens to Group 1 fractions during barrel maturation?

A

Group 1 fractions (especially methanol) evaporate from the barrel along with water and ethanol.

71
Q

What happens to Group 3 fractions during barrel maturation?

A

They get removed by the char, or they can form esters if combined with fatty acids over a long enough period of time.

72
Q

What happens when the cooking of the mash is done?

A

The mash is cooled and sent to the fermenter.

73
Q

What is a blended whiskey?

A
  • A mix of whiskies
  • Can include neutral spirit

The use of neutral spirit in American Blended whiskey disqualifies it as a “whiskey” in the EU.

74
Q

What is light whiskey?

A
  • Must be distilled to a strength in excess of 160º proof (80% abv)
  • Aged in new or uncharred oak containers
75
Q

What is lost when using oak alternatives or ‘speeding’ up the aging process?

A

Positive effects of oxidation, esterification, and barrel char.

76
Q

What is not specified about the oak used for American whiskey barrels?

A

Type of wood, size of the vessel, or the minimum amount of time in the container.

77
Q

What is the difference in the mash sent to the fermenters in America versus Scotland?

A

American mash has much more grain solids in it than that used in Scotland, which is relatively clear.

78
Q

What is the distilling season?

A

Runs either Jan 1 to June 30, or July 1 to Dec 31

Applies to Bottled in Bond products, mostly.

79
Q

What is the fermented liquid called in whiskey production?

A

Distiller’s Beer

80
Q

What is the mash bill?

A

The mixture of grains used to make whiskey.

81
Q

What is the maximum barrel entry proof for Bourbon?

A

125° / 62.5% abv

82
Q

What is the mixture of grains used to make whiskey called?

A

Mash bill

83
Q

What is the style of rye in whiskey?

A

Spicy

84
Q

What kind of mashing is used by macro-distillers in order to increase the acidity of the liquid to be fermented?

A

Sour mashing.

85
Q

What kind of stills are typically used by macro-distillers to achieve a relatively low-strength but highly characterful spirit for American whiskeys, such as Bourbon?

A

A column still in conjunction with a thumper or doubler style still.

86
Q

What kind of yeasts are used for American Whiskeys?

A

Cultured yeasts.

87
Q

What limits a micro-distiller’s choices versus a macro-distiller?

A

A micro-distiller’s choices are limited in two ways…

  1. Smaller stock size means less blending choices or older stocks.
  2. Do not have a range of warehouse choices which limits the range of aging options for stock.
88
Q

What must Bourbon be placed in after distillation?

A

New charred oak containers

89
Q

What percent of the mash bill for bourbon must be corn?

A

Minimum 51% must be corn.

90
Q

What aromas and textures does wheat contribute?

A
  • Has never been widely used
  • Contributes a soft texture
  • Bread-dough aromas
  • Less spice and less assertive flavors in Bourbon, for instance
91
Q

When can you add the malted barley to the cooker?

A

Once the temp drops below 64º C / 147º F.

92
Q

When is White Dog collected?

A

It is collected based on the temperature at the head of the doubler.

93
Q

Where can Bourbon be made?

A

Anywhere in the United States.

94
Q

Where is Bourbon production concentrated?

A

Kentucky

95
Q

Which grain is typically added to the cooker first for making Bourbon?

A

Corn - because the starch in the corn gelatinizes at a higher temperature than other grains.

96
Q

Which reaches maturity at an earlier stage: Bourbon or Scotch?

A

Bourbon - due to temperature, new oak, and the rapid concentration of ethanol.

97
Q

Whiskey older than four years of age, must include what on the label?

A

Does not have to include an age statement, but can as an option.

98
Q

Whiskey younger than four years old, must include what on the label?

A

An age statement.

99
Q

What is ‘White Dog’?

A

Newly-made spirit in American Whiskey production.

100
Q

Who supplies a lot of the non-producer rye spirit to the US market?

A

MGP Distillery in Indiana.

101
Q

Why do American Whiskeys distilled with beer stills and doublers have notably sharper and coarser textures?

A
  • Group 1 fractions are not being continuously isolated and removed from the system
  • Group 3 fractions are not isolated and removed from the system as systematically as other stills
  • The stills are run at higher temps and high flow rates, which limit reflux and rectification levels
102
Q

Why is a barrel’s location in a rackhouse significant?

A

Temperature differences in certain areas will create different effects on the barrels; thus, over time, creating variations in style.

103
Q

Why is there an emphasis on the type of yeast used for the fermentation of American whiskey?

A

Because the yeast will determine the aromas produced by fermentation.

104
Q

What is meant by wood-management policy?

A

Deciding on where, for how long, and the movement of barrels in a rackhouse.

WSET ® Level 3 Spirits (23 decks)

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