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
2
Q
American whiskey post-distillation pathway:
A
- Oak maturation
- Blending
- Chill-filtration
- Dilution
3
Q
Aromas of American whiskey:
A
- Aromas come from grains used
- Fruity esters from fermentation
- Vanilla and spice from new American oak
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).
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.
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.
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).
8
Q
What is Distiller’s Beer?
A
The fermented liquid in American whiskey production.
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
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
11
Q
What are exogenous enzymes?
A
Enzymes that are added to a cooker, and are not derived from the malted barley.
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.
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.
14
Q
For Bourbon flavor, what is often the most important small grain?
A
Rye
15
Q
What are the general climate conditions required for the aging of whiskey in Tennessee and Kentucky?
A
Hot and dry.
16
Q
What are honey barrels?
A
Barrels from consistent locations within warehouses that distillers can rely on for their top brands.
17
Q
How are American Whiskeys typically characterized?
A
Bold Flavors from…
- Raw materials
- Bright vanilla from charred American oak barrels
18
Q
How can micro-distillers improve their selection process and the style/quality of their products?
A
Through careful cellar management.
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)
20
Q
How can the American whiskey industry be divided up?
A
Two parts:
- A small number of macro-distillers, who make most of the whiskey
- An ever-growing number of micro-distilleries that bring innovation and change
21
Q
How do some micro-distillers add acid to their fermenting liquid?
A
They will use bought-in acids rather than backset.
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.
23
Q
How does corn whiskey differ from Bourbon requirements?
A
- Mash must include 80% Corn
- Does not have to be stored in oak, and if it is, the oak has to be used or uncharred and new
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.
25
How long does it take whiskey to **work through charcoal-filled vats** during the Lincoln County Process (LCP)?
**Several days**
26
How many **strains of yeast** are used at **Four Roses**?
**Five** different strains for 10 different recipes.
27
How much backset is used as a **portion of the volume** of the fermenter?
**20-30%**
28
How **quickly** can the effects of barrel aging be noticed in a spirit?
As quickly as **one month** of aging.
29
Define: **LCP**
**Lincoln County Process**
*The process of filtering through maple charcoal and that separates Tennessee whiskey from Bourbon.*
30
The **legal difference** between rye whiskey and Bourbon?
Only that **51% of the mash bill has to be Rye** - otherwise, they're essentially the same.
31
What is the **Lincoln County Process**?
The process of **filtering** Tennessee Whiskey **through maple charcoal** prior to aging.
32
**Maker's Mark** and **W.L. Weller** have a higher percentage of **what grain** in their Bourbon?
**Wheat**, which results in a softer style.
33
What is **malted barley** used for?
* Main role is to provide enzymes
* Delivers **cereal**, **malty,** and **biscuity** aromas
34
Most **common grains** used for American whiskey?
**Corn**, **rye**, **wheat**, and **malted barley**.
35
**Other grains** occasionally used in American whiskey:
**Oats** and **quinoa.**
36
**Other types** of American Whiskey besides Bourbon and Rye?
* **Rye malt**
* **Malt**
* **Wheat**
* **Corn whiskey**
## Footnote
*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.*
37
**Percentage of corn** in Jack Daniel's mash bill?
**80%**
38
Qualifications for **Bottled in Bond** whiskey:
* 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)
39
Qualifications for **Bourbon:**
* 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
40
Qualifications for **Tennessee Whiskey:**
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)
41
What is a **rackhouse**?
* 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.
42
What is the "**recipe**"?
This is the **combination** of the **mash bill** and the **yeast selection**.
43
What are the common aromas and textures of a **rye whiskey**?
* **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
What is **sour mashing** and why is it done?
**Adding 'backset' from the beer still to the next fermentation**. Backset is acidic and raises the level of acidity in the new batch.
45
What is the volume of an **ASB**?
American Standard Barrel
**50-53 gallons / 180-200 L**
46
**Straight Whiskey** is defined as?
* 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
Stylistically, what can be expected from Bourbons **aged 10 years or more** in barrel?
Likely to have a **smoother texture**, **richer mouthfeel**, and **recognizable rancio flavors**.
48
The basic **character** of Tennessee whiskey?
* **Smooth texture** (from charcoal filtration)
* Bright **sweetcorn**, **banana**, and **vanilla** aromas
49
The **dominant** brand for Tennessee whiskey?
**Jack Daniel's Old No. 7**
50
The **six main Kentucky-based US macro-distilleries** that focus on Whiskey production are:
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)
## Footnote
*Diageo is on the rise with the commissioning of a distillery for the production of Bulleit, and will be a player as well.*
51
The **non-Kentucky-based macro distillers** are:
* **MGP** in Indiana
* **Jack Daniel's** in Tennessee
52
What are **thumpers**?
* 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
# **True / False:**
**Bottled in Bond** only applies to whiskey production?
**False**
## Footnote
*Can apply to other distilled products.*
54
# **True / False:**
Bourbon may contain flavorings and other materials such as caramel coloring?
**False**
## Footnote
*Bourbon may _not_ be altered.*
55
# **True / False:**
Most American straight whiskies are chill-filtered.
**True**
56
# **True / False:**
You can add caramel coloring to straight American whiskey.
**False**
57
What do you call **unaged corn whiskey**?
'**Moonshine**'
58
What is a **Vendome Still**?
* Widely used still manufactured in Kentucky.
* The still has become widely associated with Bourbon
59
What are the basic **qualifications** for an American Whiskey?
* 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
What are the legal definitions of '**small batch**' and '**single barrel**'?
**There are none.**
61
What are the **limitations on the size** of oak used, and the **time frame for storage** for Bourbon?
There are **no limitations** on size or on time.
62
What are typically the grains added to the cooker **after the corn** has been added?
**Rye** and **wheat.**
63
What can be added to **straight** whiskey?
Only **water.**
64
What can happen with barrel proof **over time**, especially in the hot, low-humidity conditions of Kentucky?
It can rise over time.
65
What do American whiskey distillers consider the **principal elements** that shape style and quality in their spirit?
Combination of...
* **Mash bill**
* **Yeast**
* **Maturation**
66
What does charcoal do to whiskey **during filtration**?
Removes **harshness**, making the spirit **lighter** and **smoother** in texture as compared to Bourbon.
67
What does the particular **yeast strain** at Jack Daniel's produce?
**Banana aromas.**
68
What **factors** will be used to determine the percentage of backset used for fermenting?
* **Mash bill**
* **The size of the fermenter**
* **Design of the still**
* **House-style**
69
What gives Bourbon its "**bite**"?
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
What happens to **Group 1 fractions** during barrel maturation?
Group 1 fractions (especially methanol) **evaporate from the barrel** along with water and ethanol.
71
What happens to **Group 3 fractions** during barrel maturation?
They get **removed by the char,** or they can **form esters** if combined with fatty acids over a long enough period of time.
72
What happens when the cooking of the mash is **done**?
The mash is **cooled** and sent to the **fermenter.**
73
What is a **blended whiskey**?
* A **mix of whiskies**
* Can include **neutral spirit**
## Footnote
*The use of neutral spirit in American Blended whiskey disqualifies it as a "whiskey" in the EU.*
74
What is **light whiskey**?
* Must be distilled to a strength **in excess of 160º proof** (80% abv)
* Aged in **new** or **uncharred** oak containers
75
What is lost when using **oak alternatives** or '**speeding**' up the aging process?
Positive effects of **oxidation**, **esterification**, and **barrel char**.
76
What is **not specified** about the oak used for American whiskey barrels?
**Type** of wood, **size** of the vessel, or the minimum amount of **time** in the container.
77
What is the **difference in the mash** sent to the fermenters in America versus Scotland?
American mash has **much more grain solids** in it than that used in Scotland, which is relatively clear.
78
What is the **distilling season**?
Runs either **Jan 1 to June 30**, or **July 1 to Dec 31**
## Footnote
*Applies to Bottled in Bond products, mostly.*
79
What is the **fermented liquid** called in whiskey production?
**Distiller's Beer**
80
What is the **mash bill**?
The **mixture of grains** used to make whiskey.
81
What is the **maximum barrel entry proof** for Bourbon?
**125°** / 62.5% abv
82
What is the **mixture of grains** used to make whiskey called?
**Mash bill**
83
What is the style of **rye** in whiskey?
**Spicy**
84
What kind of mashing is used by **macro-distillers** in order to increase the acidity of the liquid to be fermented?
**Sour mashing.**
85
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 **column still** in conjunction with a **thumper** or doubler style still.
86
What kind of **yeasts** are used for American Whiskeys?
**Cultured yeasts.**
87
What limits a micro-distiller's choices **versus** a macro-distiller?
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
What must Bourbon be **placed in** after distillation?
**New charred oak containers**
89
What percent of the **mash bill for bourbon** must be corn?
**Minimum 51%** must be corn.
90
What aromas and textures does wheat contribute?
* Has never been widely used
* Contributes a **soft texture**
* **Bread-dough** aromas
* Less spice and less assertive flavors in Bourbon, for instance
91
When can you add the **malted barley** to the cooker?
Once the temp drops **below 64º C** / 147º F.
92
When is White Dog **collected**?
It is collected based on the **temperature** at the head of the doubler.
93
Where can **Bourbon** be made?
**Anywhere** in the United States.
94
Where is Bourbon production **concentrated**?
**Kentucky**
95
Which grain is typically **added to the cooker first** for making Bourbon?
**Corn** - because the starch in the corn gelatinizes at a higher temperature than other grains.
96
Which reaches **maturity at an earlier stage**: Bourbon or Scotch?
**Bourbon** - due to temperature, new oak, and the rapid concentration of ethanol.
97
Whiskey **older than four years** of age, must include what on the label?
Does **not have to include an age statement**, but can as an option.
98
Whiskey **younger** than four years old, must include what on the label?
An age statement.
99
What is '**White Dog**'?
**Newly-made spirit** in American Whiskey production.
100
Who supplies a lot of the **non-producer rye spirit** to the US market?
**MGP Distillery** in Indiana.
101
Why do American Whiskeys distilled with beer stills and doublers have **notably sharper and coarser textures**?
* 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
Why is a barrel's **location** in a rackhouse significant?
Temperature differences in certain areas will create different effects on the barrels; thus, over time, creating **variations in style**.
103
Why is there an emphasis on the **type of yeast** used for the fermentation of American whiskey?
Because the yeast will determine the **aromas** produced by fermentation.
104
What is meant by **wood-management policy**?
Deciding on **where**, for **how long**, and the **movement** of barrels in a rackhouse.
