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Master Sommelier Exam > Beer, Sake, and Spirits > Flashcards

Beer, Sake, and Spirits Flashcards

You may prefer our related Brainscape-certified flashcards:
Introductory Sommelier Exam (CMS) flashcards
1
Q

What is the oldest fermented beverage in history? What is the second-oldest?

A

Mead

Beer is the second-oldest

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2
Q

At the heart of beer fermentation what conversion must take place in a grain before fermentation?

A

conversion of starching fermentable sugars

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3
Q

What is the name of the sugar-rich liquid that is fermented into beer?

A

wort

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4
Q

What are the four basic ingredients that are utilized in the production of beer?

A

water
yeast
a starch source
hops

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5
Q

What do the hops provide to a beer?

A

adds flavor and bitterness, and has both preservative and antiseptic qualities that prohibit bacterial growth.

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6
Q

When was the Bavarian Purity Law passed into legislation? What is its German name? What did it codify?

A

1516 Reinheitsgebot

codified the three ingredients for beer production as barley, hops, and water

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7
Q

What is the cereal grain of choice for most beer production? What other grains are used?

A

barley is the most used for beer production

wheat is also used

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8
Q

What is “green malt” and how is it created?What enzyme is created during the process of creation and what does it do?What are the two sugars created?

A

green malt is the product of barley that has germinated creating the enzyme amylase which converts the starches of the grain into fermentable sugars maltose and dextrin.

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9
Q

How is the green malt processed prior to the mashing process?

A

The green malt is roasted with hot air in a kiln to halt further growth.

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10
Q

What does the mashing process consist of? What is sparging? What’s the product of this process?

A

The mashing process involves combining the grist with hot water for the purpose of converting and extracting fermentable sugars from the malt.

Sparging is an additional rinse of the rinsed grist for additional sugar extraction.

The product of this entire process is the derivation of the wort, the sugar-rich liquid that will serve as the source of fermentable sugars for alcoholic fermentation.

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11
Q

How does roasting the green malt affect the style of the beer? Two type of malts?

A

The heavier the roast and degree of roasting will create black malts that are used for porter-style beers

Lighter roasting creates pale malt and it will be used for the production of pale ales

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12
Q

What is the grist?

A

The product of grinding or cracking the roasted malt

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13
Q

Following derivation of the wort, the wort is boiled. Why?

A

To stabilize and sterilize the brew, darken the color, and cause excess water to evaporate.

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14
Q

How do the hops influence the flavor and aromatics of the wort? When are they added? What happens to this affect on taste and aromas of the hops during the boiling process? How is this adjusted?

A

Hops contribute bitterness to the flavor and add aromatics

They are added when the wort is boiled

The longer they’re present in the boiling wort the more bitterness they contribute and the more the contributed aromatics fade

Aromas are retained by passing the boiling wort through a hopback chamber prior to chilling, contributing fresh aromas.

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15
Q

What happens to the wort after it has been boiled properly? Describe how this process differs for ale and lager production and list which strain of yeast is use for each.

A

The wort is strained leaving spent hops behind and then chilled to an appropriate temperature for fermentation.

Wort destined to become lager is cooled to a lower temperature than wort for ale production and bottom-fermenting Saccharomyces pastorianus (formerly Saccharomyces carlsbergensis) is added

Wort destined to become ale is cooled to a higher temperature than that for Lager and the top-fermenting Saccaromyces cerevisiae is added.

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16
Q

How does an ale differ form lager in taste?

A

Ale is more richly flavored and fruity

Lagers are more delicate and cleaner in flavor.

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17
Q

Yeast for ale fermentation is ____-fermenting. yeast for a lager is ____-fermenting? (top/bottom)

A

Ale is top-fermenting

Lager is bottom-fermenting

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18
Q

What happens to the beer following fermentation?

A

Following the fermentation, the beer is transferred to conditioning tanks or casks and often pasteurized prior to bottling unless it’s a cask ale sold as a draught in which it will be unpasteurized.

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19
Q

What does “bottle-conditioned” indicate?

A

Beers are unfiltered and undergo partial fermentation in the bottle.

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20
Q

What is a lambic? How is it fermented? Describe it stylistically.

A

A unique specialty of Belgium that is the product of a spontaneous fermentation in open-top containers with native (NOT AMBIENT) yeasts, such as Brettanomyces bruxellensis and Brettanomyces lambicus.

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21
Q

What are the two most common strains of yeast used for a lambic fermentation?

A

Brettanomyces bruxellensis

Brettanomyces lambicus

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22
Q

What is Geuze and how is it produced? How does the fermentation initiate

A

A style of beer produced by mixing one-year-old lambics with beers that have aged for two to three years old.The blend is then refermented with aged hops in the bottle, giving the beer its sparkle

Because the young one-year old beers have not fully fermented there is still some sugar to be fermented.

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23
Q

How are fruit lambics produced? What are two common styles and what is the name of the style for each?

A

Lambics that have been refermented using the addition of fruits as sugar source.

Kriek (sour morello cherries)
Framboise (raspberries)

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24
Q

What are two major producers of fruit lambics?

A

Lindemans

Cantillon

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25
Q

What style of beers benefit from aging?

A

Higher alcohol beers such as the Trappist Ales of Belgium and Holland and the Strong Ales of England

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26
Q

What are the proper service temperatures for the following: Lagers? Lighter ales and draught bitters? Trappest ales, lambics, stouts, brown ales, and other powerful strong beers?

A

Lagers: 48-52F

Lighter Ales and Draught Bitters: between 54-57F

Trappist Ales, lambics, stouts, brown ales, and other powerful, strong beers: should be served at a cool room temperature (50-55F)

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27
Q

Stouts, porters, and Abbey Beers are all types of what style?

A

Ale

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28
Q

Pilsners, Bocks, Mäzen/Fest Beers, Schwartz, Vienna Style, and Dortmund’s are all what style of beer?

A

Lager

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29
Q

What is the benefit of using aged hopes?

A

Provides antibacterial qualities, not bitterness

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30
Q

What is a Mars beer?

A

Mild lambic produced by reusing the malt form previous lambic fermentation.

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31
Q

What is a Faro beer?

A

A mixture of lambic and a lighter brewed beer with Belgian candy sugar added for sweetness. Commonly spiced with pepper, orange peel, and coriander

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32
Q

Grist for German wheat beers must be made of at least what % of wheat?

A

50%

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33
Q

What are four styles of wheat beer?

A

Hefe Weizen

Dunkel/ Dark Weizen

Kristall Weizen

White Beer

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34
Q

What two additional ingredient are often utilized in the production of White Beer?

A

Orange peel and/or coriander

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35
Q

Regarding Trappist Ales list the common strength designations from lightest to strongest (5).

A 
Patersbier
Enkel
Dubbel
Trippel
Quadrupel
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36
Q

Name four Trappist Breweries.

A

Orval
Chimay
Westmalle
Rochefort

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37
Q

Where is Biere de Garde produced?

A

Belgium and Northern France

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38
Q

Is California Common a lager or an ale? How does it differ from others in its category?

A

Lager

It’s fermented at a warmer than average temperature for lagers.

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39
Q

Where is Kölsch traditionally produced? Is it a lager or ale? What is peculiar about its fermentation temperature?

A

Ale traditionally produced in Cologne (Germany)

It’s fermented at cooler than average temperatures for most ales.

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40
Q

What is Kvass?

A

Rye-based Russian beer usually fermented with fruit juices.

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41
Q

What is Rauchbier and where is traditionally produced?

A

Smoked beer famously produced in Bamberg within Franken, Germany

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42
Q

What does MPF stand for and how is it unique from beer and wine fermentation?

A

Multiple Parallel Fermentation

It is unique from beer and wine fermentation because the conversion of starch to sugar and sugar to alcohol occur simultaneously in the same vessel.

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43
Q

What is the name of the mold used in MPF for sake production and what is its Latin Name?

A

koji-kin

Aspergillus oryzae

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44
Q

What is the shinpaku refer to in Sake fermentation?

A

The pure starchy heart of the rice grain

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45
Q

What type of rice is generally considered the most superior?

A

Yamada Nishiki

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46
Q

What is the Seimaibuai?

A

The degree to which the rice has been milled.

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47
Q

What is the maximum % of rice remaining for Junmai? Honjozo? Gino? Daiginjo?

A

Junmai (max remaining was 70% prior to 2004, now a higher percentage may remain)

Honjozo (max 70 % remaining)

Ginjo (max 60% remaining)

Daiginjo (max 50% remaining)

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48
Q

What is the difference between Junmai and Honjozo?

A

For Honjozo, as opposed to Junmai, a slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing following fermentation.

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49
Q

If either Ginjo or Daiginjo is produced without the addition of brewer’s alcohol how will each style be listed for each respectively?

A

Junmai-Ginjo

Junmai-Daigingo

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50
Q 
List the following steps of sake fermentation in order form first to last:
Rinsing of the freshly milled rice
Creating the Moto
Rice is milled
Rice is rinsed and soaked
Fermentation
Pasteurization and Filtration
Creating the Koji
Creating the Moromi
Addition of water for alcohol level adjustment
Sake is pressed
A 
Rice is milled
Rinsing of freshly milled Rice
Creating the Koji
Creating the Moto
Creating the Moromi
Rice is rinsed and soaked
Fermentation
Addition of water for alcohol level adjustment
Sake is Pressed
Pasteurization and Filtration
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51
Q

What is the name of the scale that measures sake’s specific gravity, or density in contrast to that of water? Describe what values corresponding to this designate. (positive, negative, neutral)

A

Nihonshudo

Designation of values:
Negative values indicate sweetness
Positive values indicate dryness
Zero indicates neutural

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52
Q

The following are service vessels for sake: Tokkuri, Ochoko, Sakazuki. What are they and how are they used?

A

Tokkuri: A ceramic, narrow-neck flask that sake is poured into from the bottle that is used as a decanter

Ochoko: small cylindrical vessels that sake is served in

Sakazuki: a more ceremonial vessel than Ochoko

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53
Q

What is the term used to indicate that a sake is unpasteurized?

A

Namazake

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54
Q

What is the term used to indicate that a sake is unfiltered?

A

Nigori

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55
Q

What is the term used to indicate that a sake is aged in wooden barrels?

A

Taruzake

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56
Q

What is the term used to indicate that a sake is from a smaller kura (brewery)?

A

Jizake

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57
Q

What is the term used to indicate that a sake is undiluted?

A

Genshu

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58
Q

What is the simple premise upon which the principle of distillation relies on?

A

Alcohol has a lower boiling point than water

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59
Q

What is the boiling point of ethyl alcohol at sea level?

A

173F (78C)

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60
Q

What is fractional distillation defined as?

A

the separation of two liquids with different boiling points

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61
Q

What are the three most common vessels for distillation?

A

Alembic still

Pot Still

Continuous Still/Coffey/column/patent still

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62
Q

Describe how a pot still functions.

A

Fermented liquor (the “wash”) is placed into a closed vessel and heat is applied directly to the vessel. This vaporizes the ethyl alcohol, a certain amount of water, and congeners-volatile molecules such as esters, other alcohols, and aldehydes, which contribute to the flavor (or off-flavor) of a spirit. The Vapors are then cooled, condensed into liquid and collected in a separate vessel. In this simple form the spirit will be impure. The distiller must discard the foreshows-the first vapors to condense- as these contain a toxic alcohol. The tails are also discarded, as unwanted congeners tend to collect in the distillate residue. The middle vapors are collected as the desired spirit.

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63
Q

Describe how a Continuous still functions. How does it differ from a pot still? (anatomy, source of heat, purity/strength of spirit)

A

A continuous still has two columns- an Analyzer and a Rectifier. Steam is used rather than direct heat to vaporize the alcohol. The wash travels through steam heated layers in the Analyzer and the alcohol vapors leave the Analyzer and enter the Rectifier where they condense and are collected. Excess condensation continues back into the Anaylzer again and the process repeats until the desired strength of the spirit and purity is achieved.

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64
Q

Do spirits improve with age? Which do? Which don’t?

A

Some do. Brown spirits, such as brandy and Scotch whisky, gain color and character from oak aging

Bottled spirits, unlike wine, do not continue to develop.

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65
Q

What are the three most common methods aside form oak aging that are used to flavor spirits? Describe how they work.

A

Infusion: Warmer quicker process with alcohol and flavoring agents

Maceration: Slower, colder steeping with flavoring agents

Percolation: base spirit is pumped through the flavoring method. Resembles coffee brewing.

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66
Q

Alcoholic strength of a spirit on EU and US bottles is listed as ABV at what temperature?

A

20C (68F)

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67
Q

If a bottle is listed as 101 proof in the US, what is its abv?

A

50.50%

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68
Q

What is the typical abv range for liqueurs? Vodka & Gin? Whiskey, brandy, and rum?

A

Liqueurs (15-30%)

Vodka & Gin (40-50%)

Whiskey, brandy, rum (more than 60%)

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69
Q

If a spirit is “cask-strength” what does this indicate?

A

It has not been diluted with water prior to bottling.

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70
Q

What type of still is usually used for the distillation of wash destined to become vodka? How is it usually filtered?

A

Continuous still

Usually filtered with charcoal

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71
Q

How does the number of distillations affect a spirit’s abv? Purity?

A

The more distillations a spirit goes through the stronger and purer the final spirit will be.

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72
Q

What is Acquavit? (regional origin, base, flavoring ingredients)

A

Scandinavian clear spirit made from fermented potato or grain and flavored with caraway root and other aromatics.

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73
Q

What is the difference between Soju and Schochu? What is the wash traditionally used to make them? Awamori is an Okinawa style of Shochu that is always distilled from what?

A

Soju is Korean and Shochu is Japanese

Sake is the traditional wash, but the spirit is now made from all manner of grain and potato

Awamori is always distilled from rice.

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74
Q

Why do vodkas form Eastern Europe and Russia typically have more character than vodkas from Western Europe and America?

A

Because in the EU and the US there’s a mandate on every spirit labeled as vodka to be neutral in flavor.

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75
Q

An EU producer must state the base for its vodka unless it is produced from what two bases?

A

Potatoes or Grain

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76
Q

Belvedere and Chopin are vodka producers from what country?

A

Poland

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77
Q

Ketel One and Smirnoff are Vodka producers form what country?

A

Holland

Though Smirnoff is originally from Russia

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78
Q

Where is TIto’s produced and from what base ingredient?

A

Texas

Corn

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79
Q

Gin was developed in the 1500s first in what country? What was it originally called?

A

Holland

Originally called Genever (Jenever)

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80
Q

What is the most common flavoring component of Gin?

A

Juniper berries

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81
Q

What are four styles of Gin produced?

A

London Dry
Genever
Plymouth Gin
Old Tom Gin

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82
Q

What is the difference between oude and jonge Genever? What is the name of the cask-aged Genever wine made from at least 51% malt wine?

A

Oude or “old” is the old style that incorporated minimum 15% “malt wine”, a distillate of corn, rye, and wheat

Jonge is a cleaner more neutral Genever with less malt wine.

Corenwyn is the cask-aged Genever mad from at least 51% malt wine.

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83
Q

What is the proper Gin for a Pink Gin cocktail? What other classic cocktail uses this style as its base and considered to be the precursor to the Martini?

A

Plymouth is the proper style for a Pink Gin

Martinez

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84
Q

What style of gin is notable for having a citrus and spice element in addition to juniper berries? Name 3 producers of this style.

A

London Dry

Producers:
Beefeater
Boodles
Bombay Saphire

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85
Q

What is the preferred spelling of whiskey in Scotland? Ireland?

A

Whisky in Scottland

Whiskey in Ireland

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86
Q

Who is credited with the first distilled whiskey produced in Kentucky?

A

Elija Craig in 1789

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87
Q

Whiskey is the distilled product of what? What types of these are the most common?

A

Distilled product of fermented grains, including unmalted and malted barley, maize, rye, oats, and wheat

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88
Q

Bourbon must be distilled form what minimum % of corn?

A

51%

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89
Q

If a bourbon is labeled “straight” what does this indicate?

A

Indicates that the bourbon is aged for at least two years and made without any added coloring or flavoring.

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90
Q

What stipulations exist for the production of Tennessee whiskey in regards to grain used, filtration, and geography?

A

Made from at least 51% corn and aged in new oak barrels

Must be filtered with charcoal prior to aging and manufactured in the state of Tennessee.

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91
Q

If a bourbon is aged for less than a certain amount of years it must list the length of aging. Aged less than how many years?

A

If aged for less than two years.

92
Q

If a whiskey is labeled “sour mash” what does this indicate?

A

Means a portion of spent mash is incorporated into a new fermenting mash.

93
Q

What are the aging requirements for Rye Whiskey? How does it compare to bourbon?

A

Minimum 51% rye used and aged in new charred oak barrels for a minimum of two years.

It is more powerful and bitter than bourbon.

94
Q

If a whiskey is labeled as “Corn” whisky, what is the minimum percentage of the grain that must be used?

A

Minimum 80% used

95
Q

What is the difference between barrels used for bourbon production and scotch production?

A

Used bourbon and sherry casks are used for aging Scotch rather than new oak.

96
Q

Geographically speaking, which Scotch distilleries produce Scotch whisky with a more pronounced peatiness?

A

Scotches from the coastal and island distilleries are typically more peaty.

97
Q

What are the five categories of Scotch?

A 
Single Malt Scotch
Single Grain Scotch
Blended Malt Scotch
Blended Grain Scotch
Blended Scotch
98
Q

What distillation vessel is used in the production of Single Malt Scotch? Where?

A

Pot still at a single distillery

99
Q

What is the grain used for single malt scotch production?

A

Malted barley

100
Q

If a scotch is “wood-finished” what does this indicate for Single Malt? Who are two producers that are pioneers of this style? Why was it created?

A

Indicates that the Single Malt has been transferred from its cask to another that held Port, Sherry, Madeira, Burgundy, Sauternes, etc.

The permutations are endless.

Balvenie is a common producer of this style

101
Q

How is Single Grain Scotch different than Single Malt Scotch? Similar?

A

Similar in that it is produced at a single distillery, but different in that the ingredients are unmalted barley, wheat, or corn rather than malted barley

102
Q

Which styles of Scotch must be produced from a single distillery? Which allow blending from multiple distilleries?

A

Single Malt
Single Grain

Blended Whisky can be produced from a number of different distilleries

103
Q

What is a Blended Grain Scotch Whiskey produced from?

A

Produced from two or more grain whiskies.

104
Q

What is the minimum abv for scotch? How does this affect the ageability in barrel?

A

40% abv is the minimum

Ageability is shortened do to evaporation, or “angels’ share”, which weakens the spirit too much to qualify for the minimum. 30-32 years is the usual max aging ability.

105
Q

What are the 6 regions of production for scotch?

A 
Highland
Lowland
Speyside
Islay
Campbeltown
The Islands
106
Q

Oban, Dalamore, Glenmorangie, and Dalwhinnie are all produced in what region?

A

Highland

107
Q

Glenkinchie, Auchentoshan, Bladnoch are all producers in what region?

A

Lowland

108
Q

Glenlivet, Glenfiddich, and Macallan are produced from water from what river in what region?

A

Speyside

109
Q

What region of Scotch is known for producing often the lightest and least smoky style making it an ideal aperitif?

A

Lowland

110
Q

What region is known for a style that is considered milder and fruity in character?

A

Speyside

111
Q

What region is home to Ardbeg, Laphroaig, and Lagavaulin and is known for producing the most peaty, smoky style of Scotch whiskey?

A

Islay

112
Q

What are the three distilleries of Campbeltown?

A

Glen Scotia
Glengyle
Springbank

113
Q

What scotch producing region is known for pronounced pettiness and toasted seaweed character? What are the five islands that comprise this region? Which is home to Talisker? Which is home to Highland Park?

A

The Islands

Skye (Talisker)
Jura
Mull
Arran
Orkney (Highland Park)
114
Q

Scotch must be distilled at least how many times or more?

A

Twice or more

115
Q

How is Irish Whiskey different from Scotch whisky stylistically?

A

Usually absent of peat because it is almost exclusively not used.

116
Q

What is the one notable peaty whiskey of Ireland?

A

Single Malt Connemara produced by Cooley.

117
Q

How many times is Irish whiskey typically distilled? What is the traditional fermentation vessel? What is more commonly used today?

A

Traditionally distilled three times in a pot still, but more commonly distilled in a continuous still.

118
Q

Where is Glenora Distillers and what style of whisky are they famous for?

A

Cape Breton Island in Nova Scotia

Famous for malt whisky in the style of scotch.

119
Q

What is the most famous producer of Japanese whiskey?

A

Suntory

120
Q

What is the base material for brandy production?

A

Wine is the base material. Almost exclusively from grapes, but other fruits are used.

121
Q

How does the EU define brandy?

A

The distillation of wine - not pomace - with a minimum abv of 36% and a minimum oak aging of 6 months.

122
Q

If a Cognac is labeled as “Fine Champagne” what does this indicate?

A

The Cognac is distilled entirely from wines produced in the Grande Champagne and Petite Champagne regions, with Grande Champagne composing at least 50% of the blend.

123
Q

What are the six quality regions for Cognac production? List them in descending order of quality.

A 
Grande Champagne
Petite Champagne
Borderies
Fins Bois
Bons Bois
Bois Ordinaires (Bois à Terroirs)
124
Q

What makes Grande Champagne and Petite Champagne the best two regions for Cognac production?

A

Higher percentage of soft chalk.

125
Q

What is the main grape used in Cognac production? What is the synonym for this grape commonly used in Cognac? What two other grapes are commonly used for Cognac production among others?

A

Ugni Blanc

St.-Émilion, Trebbiano, White Hermitage, White Shiraz is the synonym for Ugni Blanc here

Folle Blanche and Colombard are also used but make up less than 2 % of total plantings.

126
Q

How many times is Cognac distilled and what is the distillation vessel used?

A

Twice in a copper

Charentais pot still

127
Q

What are the first and second distillations called in Cognac production? What are the four parts that the second distillation produces called? Which part becomes the Cognac?

A

Brouillis (First Distillation)
Several batches of this are returned to the boiler to be distilled again, to extract the “soul” of Cognac.

Bonne Chauffe (Second Distillation)
1) Tête (heads)
2) Cœur (hearts)
3) Seconds (second cuts)
4) Queue (tails)
The distiller separates the Tête, Seconds, and Queue from the heart, which becomes the Cognac.
128
Q

What two forests are commonly sourced for Cognac barrels?

A

Limousine and Tronçais

129
Q

If a Cognac is labeled “Fine” what does this indicate? What other synonymous terms can be listed?

A

“Fine” can apply to Cognac from Grande Champagne or Petite Champagne as Grande Fine Champagne or Petite Fine Champagne but does not imply anything else.

130
Q

What are the five aging designations in Cognac? How is each indicated on the bottle?

A

Cognac must be aged in oak casks for a Min 2 years (from April 1 of year following harvest)

VS (Very Special) or ***, de Luxe, Grand Choix, Surchoix - Min. 2 years old

Supérieur - min. 3 years old

VVSOP (Very Special, or Superior, Old Pale) - Min. 4 years old

VSOP, Grande Réserve - min 5 years old

XO (Extra Old), Napoleon, Extra, Royal, Très Vieux, Vieille Reserve - Min. 6 years old

(as of 2018 “XO” will indicate cognac aged for a Min. 1- years–the original deadline of 2016 was protested to ensure consistency of stocks)

131
Q

If a Cognac is the product of a blend of brandies, the aging designation refers to the oldest/youngest in the blend?

A

The age of the youngest eau-de-vie

132
Q

What are the three regions of production in Armagnac?

A

Haut-Armagnac
Bas-Armagnac
Armagnac-Ténarèze

133
Q

What is the only hybrid grape authorized in any French AOP?

A

Baco Blanc

134
Q

What are the grapes commonly used for Armagnac production?

A

Ugni Blanc, Colombard, Folle Blance (Picpoul), and Baco Blanc

135
Q

How does Armagnac compare stylistically to Cognac?

A

Armagnac is typically the product of a blend of grapes rather than a single varietal

It also tastes more rustic, fiery, and more flavorful than Cognac

136
Q

Name three producers of Armagnac.

A

LarressingleChâteau LaubadeChâteau du Tariquet

137
Q

In regards to grapes used in production, how does Cognac differ from Armagnac?

A

Cognac is commonly distilled more from a single varietal whereas Armagnac more often uses a blend of grapes.

138
Q

How many times is Armagnac typically distilled? How many times may it be distilled?

A

Traditionally distilled twice in a Charentais pot still, but approximately 95% of brandy from this region undergoes only one distillation in a copper continuous still.

139
Q

What are the 6 aging designations for Armagnac in increasing order of age? List the requirements with each.

A

Prior to release, Armagnac must be aged in oak casks of 400-420 liters for a Min. 1 year (from April 1 of the year following harvest)

VS/*** - 1-3 years old

VSOP/Napoleon - 4-9 years old

XO/Hors d’Age - Min. 10 years (was Min. 6 years prior to 2013)

XO Premium - Min. 20 years

Vintage -indicates year of harvest not distillation

140
Q

What does coupage refer to in Cognac and Armagnac?

A

Refers to the blend of a number of barrel selections in order to achieve desired style

141
Q

What is “petite eux”?

A

Mixture of distilled water and Armagnac that is added to the blend prior to bottling, to achieve the appropriate strength of spirit minimum 40%

142
Q

Name four other French brandies other than Cognac and Armagnac?

A

Fine de Bordeaux
Fine de Bourgogne
Fine de la Marne
Calvados

143
Q 
The following are all brandies. What nations produced them? 
Weinbraund
Brandy de Jerez
Aguardente
Pisco
A

Weinbraund (Germany)
Brandy de Jerez (Spain)
Auardente (Portugal)
Pisco (Chile/Peru)

144
Q

How are pomace spirits different form Brandies?

A

Production of the distillate comes from the pomace, or remnant left after pressing grapes, rather than wine and are therefore not brandies, but they share similar characteristics.

145
Q

Name three examples of pomace spirits from three different countries.

A

Marc (France)
Grappa (Italy)
Bagaceira (Portugal)

146
Q

What are the three appellations of Calvados? Which requires a minimum of 30% pear cider? Which limits the addition of pear cider to a maximum of 30%

A

Calvados

Calvados Domfrontais (requires a minimum of 30% pear cider)

Calvados Pays d’Auge (limited to max 30% pear cider)

147
Q

What is the premier region for Calvados production?

A

Calvados Pays d’Auge

148
Q

Calvados can be released as a vintage bottling or a blend of years. For the latter, what are the three aging designations that can be applied and what are their requirements?

A

Prior to release, Calvados must be aged in oak casks (max. 20hl) for a Min. 2 years from July 1 of the year following the distillation

Fine / Trois Etoiles / Trois Pommes / VS - Min. 2 years old

Vieux / Réserve - Min. 3 years old

Vieille Réserve / VSOP / VO - Min. 4 years old

Hors d’Age / XO / Tres Vieille Reserve / Tres Vieux / Extra / Napoleon - Min. 6 years old

149
Q

How many times is Calvados traditionally distilled and in what distillation vessel? How many years is it aged for minimally? Which region of Calvados is always distilled in a continuous still?

A

Twice in a copper pot still

aged for a minimum 2 years

Calvados Domfrontais

150
Q

The following are eaux de vies from around the world. For each name the fruit that is used as a source for the distillation and country of origin:

Kirschwasser (Kirsch)
Poire William
Framboise
Slivovitz/Mirabelle/Ouetsch/Prunelle
Boukha
Barack Palinka
A 
Kirschwasser (black cherries/Germany)
Poire William (Bartlett Pear/France)
Framboise(Raspberry/France)
Slivovitz/Mirabelle/Ouetsch/Prunelle (Plum/ all over Central and Eastern Europe. Serbia, Slovakia, Poland, Hungary)
Boukha (Fig/Tunisia)
Barack Palinka (Apricot/Hungary)
151
Q

Rum is produced from the distillation of what?

A

Fermented sugarcane or molasses

152
Q

What are five styles of rum produced? Name a producer of each style.

A 
Light Rum (Bacardi)
Dark Rum (Gosling's)
Demerara (El Dorado)
Rhum Agricole (Clement)
Spiced Rum (Captain Morgan)
153
Q

Why is Light Rum so light in color? What Brazilian spirit that serves as the base for the Caipirinha is essentially a Light Rum?

A

It is filtered with charcoal prior to bottling and distilled in continuous method so it’s purity is very high

Cachaça

154
Q

Which style of rum is best suited for mixing?

A

Light Rum

155
Q

How dark Dark Rum get its color? Where are the best produced?

A

Aging in barrel and caramel additions give dark rum its color

The best are produced in Jamaica

156
Q

How does Dark Rum compare to Light Rum in regards to style? How many times is it typically distilled?

A

Dark Rum is fuller in body, darker in color, and dominated by more complex caramel notes rather than simple suggestions of sweetness found in light rum.

157
Q

Rhum agricole is produced on what island? From what base?

A

Produced mainly on the caribbean island of Martinique

Distillation is produced from freshly squeezed sugarcane juice.

158
Q

What are the four states in Mexico allowed to produce Tequila?

A 
Jalisco
Guanajuato
Tamaulipas
Nayarit
Michoacán
159
Q

Which plant is the source of the cooked piña used for the production of Tequila?

A

Blue agave plant

160
Q

If a tequila is “mixto” it must contain what minimum % of blue agave sugar?

A

Minimum 51% blue agave

161
Q

How many distillations does tequila typically undergo? What is the traditional distillation vessel used?

A

Twice in a pot still or once by continuous still

Traditionally in a pot still

162
Q

What are the four aging designations for Tequila?

A

Blanco - Unaged/aged less than two months in stainless steel or neutral oak

Joven - silver tequila that may be flavored with caramel coloring, or blending silver tequila with aged or extra-aged tequila

Reposado - Aged Min 2 months, but less than one year in oak barrels of any size

Anejo - Aged Minimum 1 year but less than 3 years in small oak barrels

Extra Anejo - Aged Min 3 years in oak barrels (category established in 2006)

163
Q

If a tequila is labeled “gold’ or “oro” what does this indicate?

A

Enhancement, or mellowing by addition of caramel or oak extract

164
Q

What state of Mexico is considered the home of premium Mezcal?

A

Oaxaca

165
Q

What two fruits are used more often than the blue agave for Mezcal production?

A

Maguey and Espadin agave

166
Q

What does mezcal con gusano mean? What is this often a sign of?

A

Bottle has a worm inside it

Often an indication of poorer quality.

167
Q

What are the three aging designations for Mezcal and what are the requirements for each?

A

Joven: Young mezcal. Similar to Blanco/Silver Tequila

Reposado - aged in oak for at least 2 months

Añejo - aged in oak barrels of no more than 200L for at least one year

168
Q

Bitters are beverages which rely on the balance of what two taste sensations?

A

Sweetness and Bitterness

169
Q

Amari are typically used as aperitifs and digestifs. Which styles are used more for the former? Which are used more for the later?

A

Lower-alcohol bitters such as Aperol or Campari are better served as Aperitifs

Higher-alcohol bitters such as Fernet and Averna are an after-diner drink best served as a digestif

170
Q

Campari is a bitter that has which ingredients as its main three?

A

Orange, Gentian, Rhubarb

171
Q

What does VEP mean in regards to Chartreuse?

A

Vieillissement Exceptionnellement Prolongé

Made by the same method and with the same ingredients as non-VEP Chartreuse, but undergoes extra long aging in oak casks to reach exceptional quality.

172
Q

Fernet Branca is an herbal liqueur from what country? What are the ingredients?

A

Italy

Herbs, roots, spices

173
Q

Averna is an herbal liqueur from what country? What are the ingredients?

A

Italy

Herbs, roots, citrus

174
Q

Ramazzoti is an herbal liqueur from what country?

A

Italy

Herbs, roots, orange peel, anise

175
Q

Cynar is an herbal liqueur from what country? What are the ingredients?

A

Italy

Artichokes

176
Q

Amer Picon is an herbal liqueur from what country? What are the ingredients?

A

France

Orange and Gentian

177
Q

Campari is an herbal liqueur from what country? What are the ingredients?

A

Italy

Rhubarb, Orange, Gentian

178
Q

Suze is an herbal liqueur from what country? What are the ingredients?

A

France

Gentian Roots and Herbs

179
Q

Boonekamp is an herbal liqueur from what country?

A

Germany

Herbs, roots, spices

180
Q

Unicum/Zwach is an herbal liqueur from what country?What are the ingredients?

A

Hungary

Herbs and Spices

181
Q

Jägermeister is an herbal liqueur from what country?What are the ingredients?

A

Germany

Herbs, Spices, and Fruits

182
Q

Curaçao is a fruit liqueur from what country and what base fruit?

A

Netherlands - Cuacao Island (Caribbean)

Laraha Citrus

183
Q

Grand Marnier is a fruit liqueur from what country and what base fruit?

A

France

Orange and Cognac

184
Q

Van der Hume is a fruit liqueur from what country and what base fruit?

A

South Africa

Tangerine

185
Q

Maraschino is a fruit liqueur from what country and what base fruit?

A

Croatia

Cherry

186
Q

Chambord is a fruit liqueur from what country and what base fruit?

A

France

Black Raspberry

187
Q

Crème de Cassis is a fruit liqueur from what country and what base fruit?

A

France

Blackcurrant

188
Q

Cherry Heering is a fruit liqueur from what country and what base fruit?

A

Denmark

Cherry

189
Q

Pisang Ambon is a fruit liqueur from what country and what base fruit?

A

Netherlands

Banana

190
Q

Midori is a fruit liqueur from what country and what base fruit?

A

Japan

Melon

191
Q

Tamara is a fruit liqueur from what country and what base fruit?

A

Israel

Dates

192
Q

Malibu is a fruit liqueur from what country and what base fruit?

A

Barbados

Coconut (rum base)

193
Q

Sloe Gin is a fruit liqueur from what country and what base fruit?

A

England

Sloe Berries (gin base)

194
Q

Limoncello is a fruit liqueur from what country and what base fruit?

A

Italy

Lemon

195
Q

Advocaat is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Egg Liqueur made from sweetened egg in the Netherlands

196
Q

Bailey’s is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Cream and chocolate liqueur from Ireland

197
Q

Amarula is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Cream and Marula Fruit liqueur form South Africa

198
Q

Tia Maria is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Coffee liqueur with a rum base from Jamaica

199
Q

Kahlua is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Coffee liqueur with a rum base from Mexico

200
Q

Godiva is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Chocolate liqueur from Belgium.

201
Q

Frangelicao is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Hazelnut liqueur from Italy

202
Q

Amaretto is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Apricot and almond liqueur from Italy

203
Q

Southern Comfort is a whiskey-based liqueur made from what ingredients and from what country?

A

Made from Peach, Orange, and Spices from United States

204
Q

Drambuie is a whiskey-based liqueur made from what ingredients and from what country?

A

Made form heather, honey, and herbs with a scotch base from Scotland

205
Q

Glen Mist is a whiskey-based liqueur made from what ingredients and from what country?

A

Made from heather, honey, and herbs with a Scotch base from Scotland

206
Q

Glayva is a whiskey-based liqueur made from what ingredients and from what country?

A

Made from Honey, tangerine, and spices with a Scotch base from Scotland.

207
Q

Irish Mist is a whiskey-based liqueur made from what ingredients and from what country?

A

Made from honey and herbs and an Irish Whiskey base. From Ireland.

208
Q

Pernod is a liqueur made from what main ingredient and country of origin?

A

Anise

France

209
Q

Ricard is a liqueur made from what main ingredient and country of origin?

A

Anise

France

210
Q

Pastis is a liqueur made from what main ingredient and country of origin?

A

Anise

France

211
Q

Ouzo is a liqueur made from what main ingredient and country of origin?

A

Anise

Greece

212
Q

Sambuca is a liqueur made from what main ingredient and country of origin?

A

Anise and elderberry

Italy

213
Q

Galliano is a liqueur made from what main ingredient and country of origin?

A

Anise, herbs, and vanilla

Italy

214
Q

Licor 43 is a liqueur made from what main ingredient and country of origin?

A

Vanilla, herbs, and spices

Spain

215
Q

Kümmel is a liqueur made from what main ingredient and country of origin?

A

Caraway

Denmark

216
Q

Benedictine is a liqueur made from what main ingredient and country of origin?

A

Herbs and spices

France

217
Q

Chartreuse is a liqueur made from what main ingredient and country of origin?

A

Herbs, plants, roots, and spices

France

218
Q

B&B is a liqueur made from what main ingredient and country of origin?

A

Blended Benedictine and Brandy

France

219
Q

Strega is a liqueur made from what main ingredient and country of origin?

A

Saffron, herbs, and spices

Italy

220
Q

St. Germain is a liqueur made from what main ingredient and country of origin?

A

Elderflower

France

221
Q

Crème de Menthe is a liqueur made from what main ingredient and country of origin?

A

Mint

Various locations

222
Q

Krupnik is a liqueur made from what main ingredient and country of origin?

A

Honey

Poland

223
Q

What is the purpose of adding brewer’s alcohol following sake fermentation in Honjozo styles?

A

Adding some distillate makes some of the aromas and flavors in the sake more vibrant. Also increases the stability of the sake before and after the bottle has opened maintaining the quality of the sake for a much longer time. (more shelf stability)

224
Q

If a sake is Junmai in style rather than Honjozo what does this mean?

A

Junmai means the sake is pure sake in the sense that no adjuncts (starches or sugars other than rice) are added to the fermenting mixture.

225
Q

Where is Demerara Rum produced and from what base?

A

Produced in Guyana and distilled from molasses.

Master Sommelier Exam (55 decks)

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