beer, spritz, sake Flashcards
1
Q
Which is the darkest beer on the SRM scale? Altbier, Leipziger Gose, or Münchner Helles?
A
Altbier (SRM 13-19). Leipziger Gose is much lighter (SRM 3-4) and Münchner Helles is very pale (SRM 3-5).
2
Q
What is the process by which spent grains are washed to extract additional wort?
A
Sparging. This process involves rinsing the mashed grains with hot water to extract residual sugars and complete the collection of fermentable sugars before boiling.
3
Q
What are hallertau, cascade, etc.?
A
Hop varieties. These are different cultivars of hops (Humulus lupulus) used in beer production to add bitterness, flavor, and aroma.
4
Q
What is the primary grain used in traditional German Hefeweizen?
A
Wheat. Traditional German Hefeweizen must contain at least 50% wheat malt, with the remainder typically being barley malt.
5
Q
Which beer style is known for its sour flavor profile due to lactobacillus fermentation?
A
Berliner Weisse. This German wheat beer undergoes lactobacillus fermentation which gives it a distinctively tart and sour profile.
6
Q
What does ‘IBU’ stand for in beer terminology?
A
International Bitterness Units. This scale measures the bitterness imparted by hops in beer.
7
Q
Which of these has the highest alcohol content typically? Barleywine, IPA, or Pilsner?
A
Barleywine. Traditional barleywines range from 8-12% ABV, while IPAs typically range from 5.5-7.5% and Pilsners 4.4-5.2%.
8
Q
Name the four main ingredients in beer according to the Reinheitsgebot.
A
Water, barley, hops, and yeast. The German Beer Purity Law of 1516 originally only specified the first three, with yeast’s role in fermentation not understood until later.
9
Q
What is ‘wort’ in beer production?
A
Unfermented beer. It’s the liquid extracted from the mashing process containing the sugars that will be fermented by the yeast.
10
Q
What is the process of ‘dry hopping’?
A
Adding hops during or after fermentation. This technique enhances hop aroma without adding bitterness.
11
Q
What is the difference between top-fermenting and bottom-fermenting yeasts?
A
Top-fermenting yeasts (Saccharomyces cerevisiae) work at warmer temperatures and rise to the top during fermentation, used for ales. Bottom-fermenting yeasts (Saccharomyces pastorianus) work at colder temperatures and settle at the bottom, used for lagers.
12
Q
Which country is credited with developing the Pilsner style?
A
Czech Republic (specifically in Plzeň). Josef Groll created the original pale lager in 1842 in the town of Plzeň (Pilsen).
13
Q
What is a Lambic?
A
A spontaneously fermented Belgian beer. Rather than adding cultivated yeast, lambic brewers expose the wort to wild yeasts and bacteria native to the Senne Valley region.
14
Q
What is ‘krausen’ in beer making?
A
The foamy head that forms on top of fermenting beer. It consists of yeast, proteins, and hop resins, indicating active fermentation.
15
Q
What is ‘decoction mashing’?
A
A mashing process where part of the mash is removed, boiled, and returned. This traditional European technique enhances malt flavors and extract efficiency.
16
Q
What does ‘lagering’ refer to?
A
Cold storage of beer after primary fermentation. This conditioning process allows the beer to clarify and flavors to mature at near-freezing temperatures.
17
Q
Which hop variety is known for its distinctive citrus and grapefruit character in American IPAs?
A
Cascade. This American hop variety revolutionized craft brewing with its distinctive citrus profile.
18
Q
What is the traditional serving vessel for a German Hefeweizen?
A
A tall, curved wheat beer glass (Weizenglas). The design showcases the beer’s color and maintains the head.
19
Q
What does ‘cask conditioning’ mean?
A
Secondary fermentation and maturation in the cask. This traditional British method creates natural carbonation and unique flavors.
20
Q
What is a ‘session beer’?
A
A beer with lower alcohol content (typically under 5% ABV) designed to be consumed over an extended drinking session without causing significant intoxication.
21
Q
What is the difference between a Stout and a Porter?
A
Historically, Stouts were stronger Porters, although the distinction has blurred. Generally, Stouts use roasted barley while Porters use malted barley, giving Stouts a more roasted, coffee-like flavor.
22
Q
What is ‘Trappist beer’?
A
Beer brewed within the walls of a Trappist monastery under the supervision of monks. Only 11 monasteries worldwide are certified to produce authentic Trappist beer.
23
Q
What is ‘bottle conditioning’?
A
Adding fermentable sugars and sometimes fresh yeast to beer before bottling. This creates natural carbonation and can contribute to flavor development.
24
Q
Which beer style is characterized by its smoked malt character?
A
Rauchbier. This German style from Bamberg uses malts dried over beechwood fires, creating a distinctive smoky flavor.
25
What is the primary yeast strain used in Belgian Saison beers?
Saccharomyces cerevisiae var. diastaticus. This distinctive yeast creates the spicy, fruity character and high attenuation typical of Saisons.
26
What is a Nitro beer?
Beer dispensed with nitrogen rather than carbon dioxide. This creates smaller bubbles, resulting in a creamy mouthfeel and lasting head.
27
Which country is known for developing the Kölsch beer style?
Germany (specifically Cologne/Köln). Kölsch is protected by the Kölsch Konvention and can only be brewed in the Cologne region.
28
What occurs during the 'mashing' process in beer production?
Conversion of starches to fermentable sugars. Hot water activates enzymes in malted grains that break down complex carbohydrates.
29
What gives Berliner Weisse its characteristic sourness?
Lactobacillus bacteria. These produce lactic acid during fermentation, creating the tart, sour profile.
30
What is 'diacetyl' in beer?
A buttery or butterscotch flavor compound (2,3-butanedione). While considered a flaw in most beer styles, it's acceptable at low levels in some Czech Pilsners and English ales.
31
What are Hyogo etc.?
Japanese prefectures known for sake production. Hyogo, particularly the Nada district, is the most famous and produces about 30% of all premium sake in Japan.
32
What does BY stand for on a sake label?
Brewing Year. This indicates when the sake was produced, typically running from July to June of the following year.
33
What is the rice polishing ratio called in Japanese sake terminology?
Seimaibuai. This percentage indicates how much of the original rice grain remains after polishing.
34
What is the difference between Junmai and Honjozo sake?
Junmai is pure rice sake with no added alcohol, while Honjozo has a small amount of distilled alcohol added during brewing.
35
What does 'Nigori' indicate on a sake label?
Unfiltered or cloudy sake. Some rice solids remain in the final product, creating a cloudy appearance and often sweeter taste.
36
What is 'Yamahai' in sake production?
A traditional starter method that allows natural lactic acid bacteria to develop. This results in a more complex, gamier flavor profile.
37
What is the main rice variety used for premium sake production?
Yamada Nishiki. Known as the 'king of sake rice,' it has larger grains with a concentrated starch center ideal for premium sake.
38
What does 'Nama' indicate on a sake label?
Unpasteurized sake. This style skips the typical heat pasteurization, resulting in fresher, fruitier flavors.
39
What is the optimal serving temperature for most Daiginjo sake?
Slightly chilled (around 10-15°C or 50-59°F). This temperature best preserves the delicate aromatics.
40
What does 'Koshu' refer to in sake?
Aged sake. While most sake is consumed young, Koshu is deliberately aged, developing sherry-like, nutty characteristics.
41
What does SMV (Sake Meter Value) or Nihonshu-do measure?
The relative sweetness or dryness of sake. Positive values indicate drier sake, while negative values indicate sweeter sake.
42
What is the term for the master sake brewer?
Toji. This person oversees all aspects of sake production and holds significant responsibility for the final quality.
43
What is 'Kōji' in sake production?
A mold (Aspergillus oryzae) cultivated on rice. It produces enzymes that convert rice starch into fermentable sugars.
44
What is 'Genshu' sake?
Undiluted sake. Most sake is diluted with water before bottling, but Genshu is bottled at its original strength.
45
Which prefecture produces the most sake in Japan?
Hyogo Prefecture. The Nada district within Hyogo is particularly famous for sake production.
46
What is the difference between Daiginjo and Ginjo sake?
The rice polishing ratio. Daiginjo requires rice polished to at least 50% (removing 50% of the outer grain), while Ginjo requires at least 60% remaining.
47
What is 'Kimoto' in sake production?
A traditional yeast starter method where the rice is laboriously mashed to encourage lactic acid production. This creates more complex, rich flavors.
48
What indicates the highest quality level of sake?
Daiginjo with a Junmai designation. This indicates highly polished rice (at least 50% removed) with no added alcohol.
49
What is 'Muroka' sake?
Unfiltered sake (but not cloudy). While the sake has been separated from the lees, it hasn't undergone charcoal filtration, preserving more flavor compounds.
50
What type of water is most prized for sake brewing?
Soft water with moderate mineral content. Miyamizu from Hyogo prefecture is particularly famous.
51
What is the importance of the 'Shubo' (seed mash) in sake production?
It creates an ideal environment for yeast propagation before the main fermentation. This process increases yeast cells and acidity while suppressing unwanted bacteria.
52
What does 'Fukurozuri' refer to in sake?
A pressing method where sake is hung in bags to drip out naturally without mechanical pressure. This produces very clean, refined sake.
53
What is 'Namazake'?
Unpasteurized sake. This style must be refrigerated and has a shorter shelf life, but offers fresh, lively flavors.
54
What is the typical alcohol content of sake?
15-16% ABV. This is naturally achieved through fermentation, though some styles may be higher or lower.
55
What does 'Jizake' refer to?
Small-batch, locally produced sake. Similar to the concept of craft brewing, these are often made by smaller, regional breweries.
56
What is different about the barley for single pot still Irish whiskey?
It uses a mixture of malted and unmalted barley. This distinctive Irish method creates a spicier character with a creamy mouthfeel.
57
What does an age indication mean on a bottle of Irish whiskey?
The age of the youngest whiskey in the blend. Regardless of how old other components might be, the stated age reflects only the youngest whiskey used.
58
What is the minimum aging requirement for Scotch whisky?
3 years in oak casks. This minimum aging period must occur within Scotland.
59
What defines a 'Straight Bourbon' whiskey?
Aged at least 2 years in new charred oak containers with no additives. If aged less than 4 years, it must state the age on the label.
60
What is the main difference between Tennessee Whiskey and Bourbon?
The Lincoln County Process. Tennessee Whiskey must undergo charcoal filtering (mellowing) before aging, which Bourbon does not require.
61
What grain is traditionally used in the majority of Japanese whisky production?
Malted barley. Japanese whisky was historically modeled after Scotch single malt production methods.
62
What does 'cask strength' mean on a whiskey label?
Bottled directly from the cask without dilution. This results in a higher ABV than standard bottlings.
63
What is a 'finishing' process in whiskey production?
Additional maturation in a different cask than the primary aging cask. Common examples include sherry, port, or wine cask finishing.
64
What is the main difference between Bourbon and Rye whiskey?
The mash bill. Bourbon must contain at least 51% corn, while Rye whiskey must contain at least 51% rye grain.
65
What is the 'angel's share' in whiskey production?
The portion of whiskey that evaporates during barrel aging. This typically amounts to 2-4% loss per year.
66
What defines a 'Single Malt Scotch'?
Malted barley whisky from a single distillery. It can contain whisky from many different casks, but all must be produced at one distillery.
67
What is the minimum ABV for Irish whiskey at bottling?
40% ABV (80 proof). This is the legal minimum for the category.
68
What are the main whiskey regions of Scotland?
Highlands, Lowlands, Speyside, Islay, Campbeltown, and Islands. Each has distinctive characteristic flavor profiles.
69
What does NAS stand for on a whiskey label?
No Age Statement. These whiskies don't carry a specific age declaration.
70
What grain must comprise at least 51% of the mash bill for Bourbon?
Corn. This high corn content contributes to Bourbon's characteristic sweetness.
71
How many times is Irish Pot Still whiskey typically distilled?
Three times. This triple distillation creates a lighter, smoother spirit than the typically double-distilled Scotch.
72
What is unique about Islay Scotch whiskies?
Pronounced peat smoke character. Islay malts are known for their medicinal, iodine, and maritime characteristics due to heavily peated barley and coastal influences.
73
What is a 'Blended Scotch Whisky'?
A mix of malt and grain whiskies from multiple distilleries. Typically, blends contain 60-80% grain whisky mixed with multiple single malts.
74
What is 'sour mash' in bourbon production?
Using a portion of the previous fermentation to start the new batch. This process, similar to sourdough bread making, helps maintain consistency and pH balance.
75
What is the difference between whisky and whiskey?
Spelling convention by country. Generally, 'whisky' is used in Scotland, Canada, and Japan, while 'whiskey' is used in Ireland and the United States.
76
To what percentage are London Dry Gin's distilled to prior to watering back?
96% ABV. This high-proof distillation ensures purity before dilution to bottling strength.
77
When are botanicals added for London Dry gin?
During distillation. London Dry Gin prohibits the addition of any flavoring, coloring, or sweetening agents after distillation.
78
What is the predominant flavor in gin?
Juniper berries. These must be the dominant botanical for a spirit to be classified as gin.
79
What is the difference between London Dry Gin and Plymouth Gin?
Plymouth Gin is a protected geographical indication produced only in Plymouth, England. It tends to be slightly sweeter, softer, and more earthy than London Dry, with a distinctive recipe.
80
What is Old Tom Gin?
A sweeter style of gin popular in the 18th century. It bridges the gap between Dutch Genever and London Dry, with slight sweetening either from additives or barrel aging.
81
What is the base spirit typically used for gin production?
Neutral grain spirit. This high-proof, neutral-flavored alcohol provides a blank canvas for botanical flavoring.
82
Name three common botanicals used in gin besides juniper.
Coriander seed, angelica root, citrus peel (lemon, orange), orris root, cassia bark, etc.
83
Name three common botanicals used in gin besides juniper.
Coriander seed, angelica root, citrus peel (lemon, orange), orris root, cassia bark, etc. Any three of these or other common botanicals would be correct.
84
What is 'Navy Strength' gin?
Gin bottled at 57% ABV (100° UK proof). Historically, this strength ensured that if the gin spilled on gunpowder, the gunpowder would still ignite.
85
What is the process of 'vapor infusion' in gin production?
Botanicals are placed in baskets above the spirit, which extracts their flavors as the alcohol vapors pass through during distillation. This creates a more delicate flavor profile.
86
What is Genever and how does it differ from London Dry Gin?
Genever is the Dutch predecessor to gin, made with malted grain mash similar to whiskey before redistillation with juniper and other botanicals. It has a maltier, more robust flavor than the cleaner London Dry style.
87
What is a 'rectified' gin?
A gin where flavorings are added after distillation. Also called 'compound gin,' this method is not permitted for London Dry Gin.
88
What is Sloe Gin?
A liqueur made by infusing gin with sloe berries (blackthorn fruit). It's sweet, tart, and typically lower in alcohol than standard gin.
89
What is the main characteristic of New Western or Contemporary style gins?
Juniper is present but not necessarily dominant. These modern gins often highlight other botanicals like citrus, spices, or floral elements.
90
What botanical gives Aviation gin its distinctive color?
Butterfly pea flower. This botanical imparts a natural blue hue that changes to purple when mixed with acidic ingredients.
91
What is the traditional method of making Bathtub Gin?
Cold compounding, where botanicals are steeped in high-proof alcohol. The name comes from the practice of making illicit gin in bathtubs during Prohibition.
92
What does 'distilled gin' mean on a label?
The botanicals have been redistilled with the base spirit, not merely infused or compounded after distillation.
93
What botanical gives Hendrick's Gin its distinctive character?
Cucumber and rose. These unusual additions create Hendrick's signature flavor profile.
94
What is the traditional garnish for a Gin and Tonic in Spain?
Various herbs, fruits, and spices depending on the gin. Spanish 'Gin Tonica' culture has elevated the garnish to an art form, often using large balloon glasses with extravagant garnishes.
95
What is the origin of the name 'London Dry Gin'?
It refers to a production style, not geography. London Dry Gin can be produced anywhere in the world if it follows the proper production methods.
96
What process might create a 'cask-aged' gin?
Maturation in wooden barrels after distillation. This adds color and flavor compounds from the wood, creating a hybrid spirit with characteristics of both gin and whiskey.
97
What is the primary quinine for Suze?
Gentian root. This Alpine herb gives Suze its distinctive bitter, earthy flavor profile.
98
What is the primary quinine for Dubonnet?
Cinchona bark. This botanical, known for containing quinine, gives Dubonnet its gentle bitterness.
99
What is the base spirit of traditional Italian Amaretto?
Apricot or almond pits, not almonds. Despite the almond flavor, traditional Amaretto is made from the pits of stone fruits.
100
What is the main botanical ingredient in Campari?
Chinotto (bitter orange). While the complete recipe is secret, bitter orange provides the main citrus character.
101
What is the main ingredient in St. Germain liqueur?
Elderflower. This floral liqueur is made from fresh elderflower blossoms handpicked in the French Alps.
102
What is the minimum sugar content required for a spirit to be classified as a liqueur in the EU?
100 grams per liter. This distinguishes liqueurs from spirits and flavored spirits.
103
What gives Chartreuse its distinctive color?
Chlorophyll from the herbs and plants used in production. The recipe includes 130 different herbs, plants, and flowers.
104
What fruit is used to make Chambord liqueur?
Black raspberries. This French liqueur also contains honey, vanilla, and cognac.
105
What are the main flavor components in Benedictine?
Herbs, spices, and honey. This complex herbal liqueur has a secret recipe containing 27 different plants and spices.
106
What is the distinctive ingredient in Drambuie?
Scotch whisky with heather honey and herbs. This liqueur is based on a secret recipe allegedly given to the MacKinnon family by Bonnie Prince Charlie.
107
What does 'amaro' mean in Italian?
Bitter. These Italian herbal liqueurs are characterized by their bittersweet flavor profile.
108
What is the main flavoring in Frangelico?
Hazelnuts. This Italian liqueur also contains coffee, cocoa, and vanilla berries.
109
What is the main flavor component in triple sec?
Orange peel. This clear orange liqueur is less sweet than curaçao.
110
What is the difference between Kahlúa and Tia Maria?
Tia Maria has a stronger coffee flavor and less sweetness. Both are coffee liqueurs, but they differ in their base spirits and sweetness levels.
111
What is the traditional base spirit for Southern Comfort?
Whiskey (originally bourbon). This fruit and spice flavored liqueur was created in New Orleans by bartender Martin Wilkes Heron.
112
What is the main flavoring ingredient in Midori?
Japanese melons (Yubari and Musk melons). This bright green liqueur is known for its sweet, fruity flavor.
113
Which spirit category does Aperol belong to?
Aperitif/Amaro. This bright orange Italian bitter is lower in alcohol and less bitter than its relative, Campari.
114
What gives Crème de Violette its purple color?
Violet flowers. This liqueur is flavored with violet flowers or their extracts.
115
What is the difference between white and green Chartreuse?
Green Chartreuse is stronger (55% ABV vs. 40%) and has a more complex herbal profile with 130 herbs, while Yellow Chartreuse is milder and sweeter with a different blend of herbs.
116
What is the main flavoring in Maraschino liqueur?
Marasca cherries and their pits. Despite being clear in color, this liqueur has a distinctive cherry flavor with bitter almond notes.
117
What is referred to in mezcal production by Jimador?
The person who harvests agave plants. This specialized agricultural worker is skilled in selecting and harvesting mature agave.
118
What tool is used to most rapidly cook the piñas?
Autoclave. This pressure cooker method drastically reduces cooking time compared to traditional pit ovens or brick ovens.
119
What is the minimum aging period for Tequila Reposado?
2 months in oak barrels. Reposado ('rested') must age between 2 months and 1 year.
120
What is the primary difference between tequila and mezcal?
Tequila must be made from Blue Weber Agave in specific regions, while mezcal can use various agave species and has a different production method, often using pit roasting that gives it a smokier flavor.
121
What does '100% Agave' mean on a tequila label?
All sugars used in fermentation come from agave plants. Non-100% agave tequila (mixto) can include up to 49% other sugars.
122
What is a 'Joven' tequila?
A blend of unaged (blanco) and aged tequila, or a gold-colored unaged tequila. 'Joven' means 'young' in Spanish.
123
What does 'Pechuga' refer to in mezcal production?
A distillation method where meat (traditionally chicken breast) is suspended in the still. This adds subtle flavors to the final spirit.
124
What is the traditional tool used to crush cooked agave for tequila production?
Tahona stone. This large volcanic stone wheel crushes the cooked piñas to extract their sugars.
125
What is the minimum aging requirement for Tequila Añejo?
1 year in oak barrels. Añejo must age between 1-3 years.
126
What is the minimum aging requirement for Extra Añejo tequila?
3 years in oak barrels. This category was officially established in 2006.
127
What is the maximum size barrel allowed for aging tequila?
600 liters. This regulation ensures proper wood contact during aging.
128
What is the purpose of the 'Quiote' (flowering stem) of the agave plant in tequila production?
It is removed to prevent flowering and concentrate sugars in the piña. This process is called 'castration.'
129
What does 'NOM' on a tequila bottle stand for?
Norma Oficial Mexicana. This number identifies which facility produced the tequila.
130
What is the traditional vessel used for mezcal fermentation in Oaxaca?
Wooden vats or underground cowhide pits. These traditional methods add unique character to the fermented liquid.
131
What distillation method is used for most artisanal mezcals?
Pot still distillation. Traditional clay or copper pot stills are typical for small-batch production.
132
What is the blue weber agave's scientific name?
Agave tequilana Weber var. azul. This specific variety is required for tequila production.
133
What is the typical harvest age for agave plants used in premium tequila?
7-10 years. This extended growing period allows for maximum sugar development.
134
What Mexican states are authorized for tequila production?
Jalisco, Nayarit, Michoacán, Guanajuato, and Tamaulipas. Jalisco is the most significant, containing the town of Tequila.
135
What does 'Mezcal de Pechuga' traditionally contain during its third distillation?
Chicken or turkey breast, fruits, and spices. These ingredients are suspended in the still, imparting subtle flavors.
136
What is 'Bacanora' in relation to mezcal?
A regional type of mezcal from Sonora. It uses the Agave Pacifica (A. yaquiana) and has its own denomination of origin.
137
Which Calvados AOP requires a min. 30% pears?
Calvados Domfrontais. This appellation specifies at least 30% pears and no more than 70% apples in the cider used for distillation.
138
How long does the cider need to ferment before distillation in Calvados?
At least 6 weeks. This extended fermentation develops complex flavors before distillation.
139
What is the minimum aging requirement for VS Cognac?
2 years in oak barrels. This is the youngest classification for Cognac.
140
What are the principal grape varieties used for Cognac production?
Ugni Blanc (primarily), Folle Blanche, and Colombard. Ugni Blanc (also known as Trebbiano) accounts for over 98% of plantings.
141
What is the difference between Cognac and Armagnac?
Different regions, distillation methods, and grape varieties. Armagnac is typically distilled once in a column still versus Cognac's double distillation in pot stills, giving Armagnac a more rustic character.
142
What are the growth regions of Cognac, from most to least prestigious?
Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, Bois Ordinaires. These regions (crus) have different soil compositions affecting the final product.
143
What does 'Fine Champagne' indicate on a Cognac label?
A blend of Grande and Petite Champagne Cognacs, with at least 50% Grande Champagne.
144
What is the minimum aging period for VSOP Cognac?
4 years in oak barrels. VSOP stands for 'Very Superior Old Pale.'
145
What is the minimum aging period for XO Cognac?
10 years in oak barrels. This requirement was raised from 6 years in 2018.
146
What is 'Rancio' in aged brandy?
A desirable nutty, slightly oxidized character developed through long aging. It's prized in well-aged Cognac and Armagnac.
147
What is the 'paradis' in a Cognac house?
The special cellar where the oldest and most precious eaux-de-vie are stored. Some of these brandies may be over 100 years old.
148
What is the difference between Calvados Pays d'Auge and standard Calvados?
Pays d'Auge requires double distillation in pot stills, while standard Calvados can use single continuous distillation.
149
What does AOC stand for in French brandy classification?
Appellation d'Origine Contrôlée. This certification guarantees geographical origin and adherence to production standards.
150
What is the traditional still used for Armagnac production?
Alambic Armagnacais (continuous column still). This single distillation method preserves more flavor compounds.
151
What is 'Pisco' and where is it produced?
Grape brandy produced in Peru and Chile. Both countries claim it as their national spirit with slightly different production methods.
152
What is 'Boulard' known for in the spirits world?
A major producer of premium Calvados. The Boulard family has been producing Calvados since 1825.
153
What is the minimum aging for Calvados Pays d'Auge Fine?
2 years in oak barrels. This is the youngest classification for this appellation.
154
What does 'Hors d'Age' typically indicate on a Calvados label?
At least 6 years of aging, often much more. This designation indicates superior age and quality.
155
What is 'Eau de Vie de Cidre'?
The clear apple distillate before aging that will become Calvados. Similar to 'eau de vie de vin' for Cognac.
156
What fruit is used to make Kirschwasser?
Cherries. This clear brandy is made from fermented cherry juice and pits.
157
What is the traditional base for Polish vodka?
Rye or potatoes. Traditional Polish vodkas are known for their full, robust character.
158
What is the primary difference between rhum agricole and most other rums?
Rhum agricole is made from fresh sugar cane juice rather than molasses. This creates a more grassy, vegetal character.
159
What does 'column still distillation' accomplish for vodka?
Higher alcohol purity and removal of congeners. This creates a more neutral spirit.
160
What is cachaça and how does it differ from rum?
Brazilian sugar cane spirit made from fresh cane juice. Similar to rhum agricole but with specific Brazilian production methods and legal distinction from rum.
161
What are the traditional 'botanicals' found in aquavit?
Caraway and/or dill seed are the defining flavors. Other botanicals may include fennel, coriander, anise, and citrus peel.
162
What is the filtration method traditionally used for premium Russian vodkas?
Birch charcoal filtration. This removes impurities and softens the character of the spirit.
163
What is the difference between white rum and dark rum?
Aging and sometimes caramel coloring. White rums are typically unaged or briefly aged and filtered, while dark rums are aged longer in charred barrels.
164
What is the significance of 'Martinique' on a rum label?
It indicates rhum agricole from this French overseas department with AOC status. Martinique has the only rum AOC in the world.
165
What is Baijiu and where is it primarily produced?
Chinese grain spirit, typically made from sorghum. It's the world's most consumed spirit by volume.
166
What is the main flavor component in absinthe?
Anise, fennel, and wormwood (Artemisia absinthium). The latter gave absinthe its controversial reputation.
167
What classifies a rum as 'overproof'?
Bottled at a higher than standard alcohol content.
168
What indicates rhum agricole from Martinique?
It indicates rhum agricole from this French overseas department with AOC status. Martinique has the only rum AOC in the world.
169
What classifies a rum as 'overproof'?
Bottled at a higher than standard alcohol content, typically 50%+ ABV. Navy strength rum is typically 57.15% ABV.
170
What is the defining characteristic of 'navy strength' spirits?
57.15% ABV (100° UK proof). Historically, this strength ensured that if the spirit spilled on gunpowder, the gunpowder would still ignite.
171
What is the maximum methanol content allowed in grappa by EU regulations?
1000 mg/100ml of pure alcohol. This strict regulation ensures consumer safety.
172
What is the primary base material for traditional grappa?
Pomace (grape skins, seeds, and stems left over from winemaking). This distinguishes it from brandy, which is made.
