Bar/ Spirit Knowledge Flashcards
Liqueurs
Alcoholic beverage of a base spirit flavored with a variety of ingredients such as botanicals (herbs, bark, root), fresh and dried fruits, dairy products, honey, spices (cinnamon, allspice, nutmeg), beans (cocoa,coffee, vanilla).
Examples include: creme de cassis, grand marnier, triple sec, Benedictine, kahlua, Amaros, campari, fernet branca
Bitters
Made by steeping various barks, roots, flowers and such in alcohol and letting them age. Helps blend other flavors. In general, bitters are used more in drinks based on spirits modified by fortified wines and liqueurs than they are in drinks with citrus or other sour ingredients.
Syrups
Sugar and water liquified and reduced intended to sweeten drink.
Rich: 2 part sugar to 1 part water
Simple: 1 part sugar to 1 part water
Shrubs
Vinegar syrup intended to bring out brighter notes to drinks (acid).
Vinegar + sugar + water
Tincture
Alcoholic extract of fruit, vegetable, etc.
Reduction
Liquid vaporizes thickening the liquid and concentrating the flavors
Cordial
Sweet, fruit flavored drink. Sugar + water (at times alcohol added)
Fermentation
Metabolic process in which organism converts a carbohydrate, such as starch or sugar, to an alcohol or acid
Distillation
Purifying liquids and separating mixtures of liquids into their individual components, such as ethanol and water.
Vodka
Distilled from potato, grain, grape typically. Filtered more than 3 times. More times it’s distilled, higher alcohol content.
Gin
Traditional ingredients: juniper, ginger, cassia, and many other botanicals and herb.
Styles of gin:
Genever: botanically rich and malted grain based spirit, blended of 2 or more spirit (corn, wheat, rye, barley).
London dry: protected designation of origin. Sugar and colorings not permitted to add after distillation. Botanicals are added during distillation process. Cannot be aged.
Navy strength: high proof London dry style gin.
Plymouth: small town inside of London. Fits inside of London dry style but with slightly sweeter note.
Old Tom: added sugar after distillation, sweeter botanicals, must be juniper based. Might be aged or not. Follows same style as London dry.
Agave
Agave is maguey. Fruit from this plant is called piña. Only flowers once in lifetime. Can only grow in high elevation with dry climate. Mexico is the perfect environment for this plant to grow.
Tequila
Highlands: sweeter, fruity, floral
Lowlands: drier, earthier, vegetal
Styles:
Mixto - 51% blue agave, 49% other sugars
100% agave:
Blanco- not aged, commonly bottled direct from still.
Reposado- aged between 2-12 months, used new or aged barrels (used bourbon very common).
Añejo- aged between 12- 36 months, barrel cannot exceed 600 liters.
Extra añejo- aged longer than 36 months, barrel cannot exceed 600 liters.
Mezcal
Mostly produced in the diverse state of Oaxaca. Styles: Espadín- fruitier, floral Tobala- earthy, smokey Madre cuixe- high minerality, vegetal Dobaddan- ripe banana, cinnamon
American Whiskey
Legal requirements: Distilled and bottled in USA At least 51% corn mash bill for bourbon At least 51 % the grain mash bill for the whiskey Aged in new charred oak barrel Aged for no less than 2 years Barreled at 125 proof Bottled at 80-160 proof Must have a age statement after 4 years If blended, younger age is used in the age statement No flavors or additives
Tennessee whiskey:
Lincoln county process- process where American whiskey filtered in maple charcoal before bottling.
Mashbill:
Corn- sweetness
Rye- spicy
Wheat- sweeter
Small batch:
Small production
Single barrel:
Bottled from one barrel
Sour mash:
Uses dead yeast and introduce to mashbill for next batch
Cask strength:
Straight from barrel, not filtered
