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Advanced Somm > Beers, spitirs and other drinks > Flashcards

Beers, spitirs and other drinks Flashcards

1
Q

Which are the two types of still to porduce spirits?

A

pot still and continuous still

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2
Q

Continuous still is also called?

A

Patent still or Coffey still

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3
Q

Alcohol in a pot still boils at which temperatures?

A

78C

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4
Q

The first vapours are called?

A

heads or foreshots

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5
Q

The residue left in the still is called?

A

tails or feints and are not used

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6
Q

Which type of distillation is slower and produces ‘fine’ spirits?

A

Pot still distillation

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7
Q

Continuous still comprises?

A

two collumns: the analyser (wash is vaporized) and the rectifier (vapour is condensed)

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8
Q

What is an overproof spirit?

A

one that contains over 50% alcohol by volume

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9
Q

What is Gin?

A

A white spirit produced by distilling a wash made from fermented grain, malted barley, maize or rye and flavoured with botanicals such as juniper berries either by passing the vapours from the distillate through the flavourings or by steeping them in a spirit and distilling them in a separate run.
Botanicals include: juniper berries (genever), cardamon seeds, coriander, angelica root, orange and lemon peels, fennel, carraway, liquorice, orris root among others.
Alc varies according to producer

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10
Q

Name the 3 production methods of Gin

A

Pot distilled gin represents the earliest style of gin, and is traditionally produced by pot distilling a fermented grain mash (malt wine) from barley or other grains, then redistilling it with flavouring botanicals to extract the aromatic compounds

Column distilled gin evolved following the invention of the Coffey still, and is produced by first distilling high proof (e.g. 96% ABV) neutral spirits from a fermented mash or wash using a refluxing still such as a column still. The fermentable base for this spirit may be derived from grain, sugar beets, grapes, potatoes, sugar cane, plain sugar, or any other material of agricultural origin. The highly concentrated spirit is then redistilled with juniper berries and other botanicals in a pot still

Compound gin is made by compounding (blending) neutral spirits with essences, other natural flavourings, or ingredients left to infuse in neutral spirit without redistillation

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11
Q

In the U.S. and many other countries known for the spirit’s production, a bottle can’t be labeled “gin” unless it includes?

A

Juniper

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12
Q

The word “gin” is derived from the Dutch word?

A

“jenever” or “genever”

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13
Q

Name the different styles of Gin

A

London Dry
Plymouth
Old Tom
Navy Strenght Gin
Pink Gin
Sloe Gin
Flavoured Gin
Genever
American or New Western Gin

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14
Q

What is London Dry GIn and some brands

A

London Dry Gin is a style of gin that originated in London. It’s known for its dry flavour profile, with juniper being the dominant botanical.
London Dry Gin doesn’t necessarily have to be made in London, but it does have to adhere to strict production regulations, including being distilled to a high level of purity and not having any artificial flavours or sweeteners added after distillation.

Beefeater (one of the oldest)
Tanqueray
Sipsmith
Bombay
Hendrick’s
Gordons
Monkey 47
Botanist
Bulldog
Boodles

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15
Q

What is Plymouth Gin?

A

Plymouth Gin is a specific type of gin that is made exclusively in the English city of Plymouth and it’s the only gin with a PGI status. It has its own distinct style and history, having originated in the late 18th century.
Compared to London Dry Gin, Plymouth Gin is typically slightly less dry with a smoother, earthier flavour profile. It often has a slightly sweeter taste. It’s commonly described as having a fuller body with a pronounced fruity flavour
41.2%ABV
7 botanicals are used: juniper, coriander, cardamom, orange, lemon, orris and angelica
Plymouth also make a ‘navy strength’ variety of Plymouth Gin, which is 57% ABV
Produced in the Plymouth Gin Distillery since 1793
Used in Pink Gin Coctail

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16
Q

What is Sloe Gin and some brands?

A

Sloe Gin is a flavoured gin. It’s made by steeping sloe berries (blackthorns which are small, tart fruit related to plums) in gin and sweetening it with sugar. It typically has a lower alcohol content than most gins, at about 25-30% rather than 40% and above.
It has a purple-reddish colour and a rich, fruity, and slightly tangy flavour. It’s often enjoyed on its own or as an ingredient in cocktails like the Sloe Gin Fizz or Sloe Gin Collins
Portobello
Hayman’s
Plymouth
Sipsmith

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17
Q

What is Old Tom Gin?

A

Old Tom Gin is a historical style of gin that has experienced a revival in recent years. It’s known for its slightly sweeter taste compared to London Dry Gin, as producers used to include sugar or honey in the recipe. It’s still not as sweet as some modern gins and is now typically sweetened with liquorice. Old Tom Gin doesn’t have to be aged but is sometimes matured in oak barrels after distillation.
It originated in 18th-century England and was popular during the gin craze.
As it typically has a rich flavour, Old Tom Gin works well in cocktails like the Tom Collins or the Martinez to help balance the bitter notes of the other ingredients
It is slightly sweeter than London Dry, but slightly drier than the Dutch Jenever, thus is sometimes called “the missing link
The name Old Tom Gin purportedly came from wooden plaques shaped like a black cat (an “Old Tom”) mounted on the outside wall of some pubs above a public walkway in 18th-century England
Hayman’s is the most famous
Tanqueray

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18
Q

What is a Navy Strenght Gin?

A

Navy Strength Gin is a high-proof gin, typically around 57-58% alcohol by volume (ABV). It was historically produced for the British Royal Navy and gave the crew something to wash down the unpleasant taste of the quinine they had to take to prevent scurvy.
The higher alcohol content means it’s more potent than standard gins, but its purity makes it a great base for cocktails where you can still enjoy the full character of the gin, even when it’s mixed with other ingredients.

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19
Q

What is Genever Gin?

A

Genever, also known as Dutch gin or jenever, is a traditional juniper-flavoured spirit that originated in the Netherlands and Belgium. It predates the more commonly known London Dry Gin and has a distinct malt wine flavour and heavier mouthfeel due to its production process, which involves distilling a malted grain mash.
The AOC divided genever into two distinct categories (exclusive to The Netherlands and Belgium): jonge or “young genever,” which can contain no more than 15% malt wine and 10 grams of sugar per liter, and oude or “old genever,” which must contain at least 15% malt wine and no more than 20 grams of sugar per liter. The terms ‘young’ and ‘old’ don’t refer to any aging of the spirit, but rather the new or old style of making genever
Generally 36-40% abv
Tends to be sweeter, fuller and maltier and tastes more than whiskey
Old Genever often aged in oak while younger is less malty and focuses on the botanical expression
Best drunk near or in classic coctails like Gimlet

Bols Genever is one of the oldest and most famous producers

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20
Q

What is Korenwijn ?

A

Korenwijn (grain wine) is a drink very similar to the 18th century style jenever, and is often matured for a few years in an oak cask; it contains from 51% to 70% malt wine and up to 20 g/l of sugar

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21
Q

What is Pink Gin?

A

It’s not a distinct type of gin in its own right but rather a variation that typically incorporates flavours or colours that make it pink. It can be made by infusing gin with various fruits, herbs, or spices.
Common ingredients used to make pink gin include strawberries, raspberries, pink grapefruit, rose petals, or other botanicals. Beefeater Pink Strawberry Gin, for instance, has a vibrant pink hue and uses the same recipe as our London Dry Gin but infuses it with natural strawberry for a soft, fruity flavour that still carries classic notes of juniper and citrus.

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22
Q

What is a flavoured Gin?

A

Flavoured gin refers to any gin that has been infused or flavoured with additional botanicals, fruits, herbs, spices, or other ingredients beyond the traditional juniper base. There is a wide variety of flavoured gins available, including citrus, floral and berry-based offerings. Beefeater has a wonderful collection of flavoured gins which include Blood Orange, Rhubarb and Cranberry, Peach and Raspberry, and Zesty Lemon.
These flavoured gins offer a generous range of taste experiences and can be enjoyed neat, on the rocks, or in cocktails. They’re great to sip whether you are a gin novice or a connoisseur of the spirit.

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23
Q

What is Contemporary/ New Western/New American Gin?

A

This category of gin goes by many names—New American, American Dry, New Western, etc.—but it’s not strictly U.S. producers in the game. While these bottlings all contain juniper, many defy convention and often utilize unusual botanicals (think seaweed, olives, or lemongrass) that create unique flavor profiles.
New American was a connotation given to gins that arose during Prohibition
There’s no legal definition for any of these terms and as such, brands calling themselves Contemporary/New American can use a range of distilling styles, proofs, flavorings, and additives to achieve their desired flavor.

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24
Q

Name some coctails with Gin

A

Negroni
Pink Gin
Gin Fizz
The Last Word
Gimlet
Aviation
Ramos Fizz
Vesper
White Lady
Tom Collins
Martinez
Pimm’s No.1
Pink Lady

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25
Q

What is Vodka?

A

Vodka, a neutral, clear liquor, is one of the world’s most popular spirits and the best-selling spirit in the US. From its humble Polish and Russian origins (the word vodka is derived from the Russian word for “water”), it has emerged as the base spirit of choice for many cocktails and has spawned numerous flavored versions. Vodka may be distilled from different bases, such as potatoes, rye, grapes, beets, molasses—if a product will ferment, it can potentially become vodka. The wash for vodka is usually distilled in a continuous still and filtered with charcoal to make the spirit ultraclean. In a continuing trend, premium vodka producers trumpet repeated distillations; the more distillations a vodka undergoes, the stronger and purer the final spirit will be, and, it is suggested, the less likely its abuse will result in a hangover. Eastern European and Russian vodkas tend to have slightly more character than their Western European and American counterparts
diluted and sold between 35-45% ABV

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26
Q

In the EU, vodka must have a minimum ABV of ?

A

37.5%. If the vodka is not made from potatoes or grain, an EU producer must state the products used in fermentation on the label

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27
Q

Name some famous Russian Vodkas

A

Belluga (Gold Series)
Russian Standard (Gold)
Zyr
Stolichnaya
Smirnoff
Ikon
Absolut
Mamont

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28
Q

French vodka distilled in a pot still—is the best-selling premium vodka in the US?

A

Grey Goose

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29
Q

Two of Poland’s best-known luxury vodkas are?

A

Chopin, a potato vodka, and Belvedere
followed by Zubrowka and Krupnik

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30
Q

Which vodka is an artisan American spirit made in Texas on a much smaller scale, in a pot still, from 100% corn?

A

Tito’s

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31
Q

Ketel One is made in?

A

Netherlands

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32
Q

What is aquavit?

A

The Scandinavian liquor aquavit, a clear spirit made from fermented potato or grain, and flavored with caraway root and other aromatics, is basically flavored vodka

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33
Q

Name some classic coctails with Vodka

A

Moscow Mule
Vodka Martini
Blue Lagoon
Cosmopolitan
Kamikaze
Pimm’s No.3
Screwdriver
White Russian

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34
Q

Name some Vodkas produced by grapes

A

Ciroc (France)
Stolichnaya Elit

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35
Q

Belvedere is made from?

A

Rye

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36
Q

Grey Goose is made from?

A

French wheat

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37
Q

Name a potato Vodka

A

Chopin

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38
Q

Stolichnaya is made of?

A

wheat and rye

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39
Q

“whisky” is the preferred spelling when referring to ?

A

Scotch

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40
Q

Whiskey is the distilled product of?

A

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

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41
Q

The first written proof of whisky production in Scotland dates to ?

A

1494

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42
Q

Bourbon whiskey must be distilled from a minimum?

A

51% corn

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43
Q

Bourbon whiskey is aged in?

A

charred new oak casks

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44
Q

If the whiskey is aged for at least two years and made without any added coloring or flavoring, it may be labeled as?

A

straight bourbon
(If the whiskey is aged for less than four years, the distiller must also state the length of aging on the bottle)

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45
Q

Bourbon is produced in?

A

any state of the US but 95% is produced in Kentucky

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46
Q

Which style of Bourbon is produced in Tennesse?

A

Jack Daniel’s (filtered by maple charcoal)

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47
Q

Rye whiskey, distilled from a minimum ?

A

51% rye

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48
Q

Corn whiskey is produced from a minimum?

A

80% corn, and may be unaged or aged in used or uncharred new barrels.

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49
Q

Name some of the most well known producers of Bourbon

A

Buffalo Trace
Jim Beam
Woodford Reserve
Maker’s Mark
Four Roses
Wild Turkey
Michter’s
Heaven Hill
Blanton’s

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50
Q

Name some of the most well known producers of Rye

A

Rittenhouse (Heaven Hill Distillery)
Sazerac (Buffalo Trace Distillery)
Bulleit
Michter’s (maybe the best)
Van Winkle Family
Blue Run
WhistlePig
Wild Turkey

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51
Q

Whereas many American whiskies rely on newly charred wood to contribute flavor to the spirit, Scotch whisky relies on ?

A

used casks for a more subtle interaction between wood and spirit; used bourbon and Sherry casks are generally used to age Scotch

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52
Q

Scotch whisky must be produced from?

A

a mixture of water, malted barley, and other whole cereal grains

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53
Q

The 2009 Scotch Whisky Regulations established five legal categories of Scotch:

A

single malt Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky, blended grain Scotch whisky, and blended Scotch whisky

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54
Q

Scotch Whisky min alc?

A

40%

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55
Q

Fermentation and distillation for Scotch must occur ?

A

at the same location in Scotland

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56
Q

All Scotch whisky must be aged for a minimum?

A

3 years in oak casks with a maximum capacity of 700 liters

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57
Q

Single malt Scotch whisky is distilled from?

A

malted barley in a pot still at a single distillery
(from 2012 onward, all single malt whiskies must be bottled in Scotland)

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58
Q

Single grain whisky is produced?

A

at a single distillery but may include unmalted barley and other grains, such as wheat or corn

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59
Q

Blended malt Scotch whisky is produced from?

A

a blend of malt whiskies

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60
Q

Blended grain Scotch whisky is produced from?

A

two or more grain whiskies

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61
Q

Blended whisky is?

A

a mixture of malt and grain whiskies produced at a number of different distilleries

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62
Q

Scotch whisky is distilled how many times?

A

twice (or more)

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63
Q

Single Malt whisky is distilled in?

A

Pot still

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64
Q

Single malt Scotch is generally aged for at least ?

A

10 years

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65
Q

There are five regions of production in Scotland:

A

Highland (including the isles of Mull, Jura, Skye, and Orkney), Lowland, Speyside, Islay, and Campbeltown

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66
Q

Name some of the most well known distilleries of Highlands

A

Oban, GlenDronach, Glenmorangie, Dalwhinnie, Tomatin, Abelfeldy and Dalmore

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67
Q

Which region of Scotland produces the lightest and least smoky whiskys?

A

Lowlands (ideal as aperitif)

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68
Q

Name some top distilleries of Lowlands

A

Glenkinchie, Auchentoshan, and Bladnoch

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69
Q

Name the top distilleries of Speyside (subzone of Highlands)?

A

Macallan, Glenlivet, Glenfiddich

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70
Q

Campbeltown is a once-flourishing region that now houses only three distilleries:

A

Glen Scotia, Glengyle, and Springbank

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71
Q

Name the top distillary at the Isle of Skye

A

Talisker

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72
Q

Name the top distillary at the island of Orkney

A

Highland Park

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73
Q

How many active distillaries are in Islay and name them

A

Ardbeg, Ardnahoe, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Kilchoman, Lagavulin, and Laphroaig

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74
Q

Which distillaries are pioneers for finishing their whiskeys in different casks such as Madeira, Port, Sherry or Sauternes?

A

Glenmorangie and Balvenie

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75
Q

Name the oldest distilleries for Irish whiskey

A

Old Bushmills, Cooley, and New Midleton, maker of Jameson

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76
Q

Which is the only peated Irish whiskey?

A

single malt Connemara produced by Cooley

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77
Q

Irish whiskey is traditionally distilled?

A

three times in a pot still, but today many producers make it in a continuous still. The whiskey must be aged for a minimum of three years prior to release; in practice, most whiskies are aged for at least seven
Irish use both malted and unmalted barley

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78
Q

Name the Irish whiskey types

A

Single Malt Irish Whiskey: Made from 100% malted barley at a single distillery.
Single Pot Still Irish Whiskey: Made from a mixture of malted and unmalted barley, distilled in a pot still, giving it a unique creamy, spicy character.
Blended Irish Whiskey: A mix of pot still, malt, and grain whiskeys from different distilleries.
Grain Irish Whiskey: Made primarily from corn or wheat, often lighter and used in blends.

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79
Q

Canadian rye whiskies are generally?

A

blended and must be aged for three years before sale

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80
Q

Name some top producers of Japanese whiskey

A

Suntory (Hibiki, Yamazaki and Hakushu)
Nikka

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81
Q

Which is the Japansese oak used for whiskey?

A

Mizunara

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82
Q

Brandy is defined by the EU as a distillation of wine—not pomace—with a minimum ABV and ageing of?

A

36% and six months

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83
Q

Cognac AOC, whose area of production was first defined in?

A

1909 and then finalized in 1938, surrounds the town of the same name to the northeast of the Bordeaux region

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84
Q

In descending order of quality, the six defined regions of production are?

A

Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires (Bois à Terroirs)

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85
Q

Grande Champagne and Petite Champagne have a high percentage of ?

A

Soft chalk, the preferred soil for Cognac, whereas the outlying appellations have higher proportions of hard limestone, sand, and clay

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86
Q

Cognac is distilled from?

A

A low alcohol, acidic base wine produced primarily from Ugni Blanc (St. Émilion), which accounts for nearly 98% of the vineyard acreage in the appellation. Folle Blanche, Colombard, and other varieties are permitted but rare

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87
Q

Cognac min alc?

A

40%

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88
Q

Base wines in Cognac/Armagnac may or may not be chaptalized?

A

Chaptalization is forbidden

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89
Q

How much ABV the base wines in Cognac/Armagnac must have?

A

7–12% / 7.5-12% alcohol

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90
Q

Base wines in Cognac must be distilled in?

A

A copper Charentais pot still twice

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91
Q

After the second distillation in Cognac, the spirit must not contain more than?

A

73.7% alcohol

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92
Q

Distillation in Cognac must be completed by?

A

March 31 of the year following harvest

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93
Q

How they adjust color and flavouring in Cognac/Armagnac?

A

Sugar, caramel, and oak chips may be used for final adjustment and coloring

94
Q

How do they reduce the alc in Cognac prior bottling?

A

Distilled and demineralized water may be added to reduce alcohol prior to bottling

95
Q

Cognac must be aged in?

A

Oak casks for a min. 2 years (from April 1 of the year following the harvest)

96
Q

VS / *** / Sélection / VS / De Luxe / Very Special / Millésime:

A

2 years

97
Q

Supérieur / Cuvée Supérieure / Qualité Supérieure:

A

3 years

98
Q

V.S.O.P. / ‘Réserve / Vieux / Rare / Royal:

A

4 years

99
Q

Vieille Réserve / Réserve Rare / Réserve Royale:

A

5 years

100
Q

Napoléon / Très Vieille Réserve / Très Vieux / Héritage / Très Rare / ‘Excellence / ‘Suprême:

A

6 years

101
Q

XO / Hors d’âge / Ancestral :

A

10 years

102
Q

XXO:

A

14 years

103
Q

Cognac/Armagnac AOC established in?

A

1936

104
Q

Fine Champagne requires a min of?

A

50% eau-de-vie sourced from Grande Champagne, with the remainder sourced from Petite Champagne

105
Q

If Cognac states a subzone requires?

A

100% of the eau-de-vie must originate in the stated subzone
(for example, Grande Champagne)

106
Q

The first distillation produces a spirit of ?

A

28% to 32% ABV called the brouillis

107
Q

What is bonne chauffe?

A

The second distillation of Cognac

108
Q

Bonne chauffe, is divided into several parts:

A

The têtes (heads), coeur (heart), secondes (second cut), and queues (tails)

109
Q

The distiller separates the têtes, secondes, and queues from the coeur, which makes up about ?

A

40% of the total volume of the brouillis and alone becomes Cognac

110
Q

How much ABV coeur approximately has?

A

This colorless spirit of approximately 70% ABV

111
Q

What types of oak Cognac is aged?

A

Oak casks, traditionally sourced from the Limousin and Tronçais forests

112
Q

Are there Vintage Cognac/Armagnac?

A

Yes but they are rare

113
Q

Fine Champagne Cognac is distilled entirely from wines produced in the?

A

Grande Champagne and Petite Champagne regions, with Grande Champagne composing at least 50% of the blend

114
Q

The Armagnac AOC is located to the southeast of Bordeaux and is divided into three regions of production:

A

Haut-Armagnac, Bas-Armagnac, and Armagnac-Ténarèze

115
Q

Armagnac is produced primarily from?

A

Ugni Blanc, Colombard, Folle Blanche (called Picpoul locally, but distinct from Picpoul de Pinet), and Baco Blanc (one of two hybrid grapes authorized in any French AOC). Unlike Cognac, Armagnac is produced more frequently from a blend of varieties than from a single grape

116
Q

Armagnac must have a min alc of?

A

40%

117
Q

Armagnac may be distilled?

A

Twice in a Charentais pot still, but approximately 95% of the brandy from this region undergoes only one distillation in a copper continuous still

118
Q

At the conclusion of the distillation in continuous still, Armagnac must be between?

A

52%-72% abv

119
Q

At the conclusion of the second distillation, Armagnac must be between ?

A

65%-72% abv

120
Q

Distillation in Armagnac must be completed by?

A

March 31 of the year following the harvest

121
Q

VS / *** for Arnagnac?

A

1-3 years old

122
Q

VSOP / Napoléon Armagnac:

A

min 4 years

123
Q

XO Armagnac:

A

10 years

124
Q

Hors d’Age Armagnac:

A

min 10 years

125
Q

XO Premium Armagnac:

A

min 20 years

126
Q

Name some top producers of Cognac

A

Rémy Martin, Hennessy, Martell, Courvoisier
Pierre Ferrand
Salignac
Delamain
Camus
Hine
Frapin

127
Q

Name some top producers of Armagnac

A

Larressingle and Château Laubade are two prominent producers, with the latter concentrating on vintage releases.
Delord
Castarede
Baron de Sigognac

128
Q

Name 3 other regions of brandy production in France:

A

Fine de Bordeaux, Fine de Bourgogne, and Fine de la Marne are made in each corresponding region, but are rarely seen today

129
Q

Spain has an important tradition of brandy production, predating that of Cognac, in Andalucía called?

A

Brandy de Jerez is a protected designation for brandies produced in the region of Sherry and aged in a similar solera method. Brandy de Jerez is distilled in copper stills (alquitaras) from wines based on Airén and Palomino grapes. Used American oak Sherry casks comprise the solera, which allows Brandy de Jerez producers to achieve excellent consistency year after year. Brandies labeled Solera will have been aged for six months on average, whereas Solera Reserva brandies age for an average of 1 year, and Solera Gran Reserva brandies age for an average of 3 years

130
Q

In France, marc is produced in most wine regions, but the best examples are made in ?

A

Champagne, Alsace, Burgundy and Jura

131
Q

Most grappa is clear in color, but wood-aged examples may be found, labeled?

A

Riserva, Stravecchia, Vecchia, or Invecchiata

132
Q

Calvados, an eau-de-vie distilled from?

A

apple and pear cider

133
Q

Calvados is produced where?

A

in the Normandy region of northern France

134
Q

Name the three delimited appellations:

A

Calvados AOC, Calvados Domfrontais AOC, and Calvados Pays d’Auge AOC

135
Q

Calvados is traditionally distilled and aged?

A

Twice in a copper pot still and aged for a minimum of two years in oak casks

136
Q

Calvados has a min alc of?

A

40%

137
Q

Calvados Pays d’Auge is the premier region of production and limits perry (pear cider) to a maximum ?

A

30%

138
Q

Calvados Domfrontais, the most recent appellation, requires a minimum?

A

30% perry and a minimum three years of aging in cask

139
Q

Calvados Domfrontais is always produced by ?

A

continuous still

140
Q

Calvados may be released as?

A

a vintage bottling or a blend of years

141
Q

The youngest Calvados bottlings are labeled?

A

Fine (2years)

142
Q

Vieux or Réserve Calvados?

A

3 years

143
Q

Vieille Réserve or VSOP Calvados?

A

4 years

144
Q

XO, Hors d’Age, Extra, or Napoléon Calvados?

A

min 6 years

145
Q

Raspberry eau-de-vie is called ?

A

Framboise

146
Q

What is Kirschwasser?

A

eaux-de-vie from black cherries

147
Q

Name an eaux-de-vie from pear

A

poire Williams
its alcohol content can be relatively high (45%)

148
Q

Name an apricot eau-de-vie

A

barack pálinka, popular in Hungary

149
Q

Name a fig eau-de-vi

A

Boukha the national drink of Tunisia

150
Q

plum eau-de-vie has many names, depending on the region and type of plum:

A

slivovitz, mirabelle, quetsch, and prunelle

151
Q

What is Cynar?

A

artichoke liquer from Italy

152
Q

Name some bitter/herbal liquers from Italy

A

Averna
Campari
Fernet Branca
Aperol

153
Q

Name some bitter herbal liquers from France

A

Amer Picon
Suze

154
Q

Name a bitter herbal liquer from Hungary

A

Unicum (Zwack)

155
Q

Name some bitter herbal liquers from Germany

A

Boonekamp
Jägermeister

156
Q

Name two orange liquers and their origin

A

Cointreau: France
Grand Marnier: France

157
Q

Name two cherry liquers and their origin

A

Maraschino: Croatia
Cherry Heering: Denmark

158
Q

Name a coconut liquer and its origin

A

Malibu: Barbados

159
Q

Name a blackcurrant liquer and its origin

A

creme de cassis: France

160
Q

Name a tangerine liquer and its origin

A

Van der Hum: S. Africa

161
Q

Name two coffee liquers and their origin

A

Kahlúa: Mexico
Tia Maria: Jamaica

162
Q

Name a hazzelnut liquer and its origin

A

Frangelico: Italy

163
Q

Name an almond liquer and its origin

A

Amaretto apricot, almond Italy

164
Q

Angostura bitters, produced from a?

A

base of rum in Trinidad

165
Q

The minimum alcohol content for a liqueur is?

A

15% alcohol by volume (ABV). However, most liqueurs have a higher ABV, typically between 15% and 30%, and some even reach up to 55% ABV

166
Q

What are liquers?

A

Liqueurs are sweetened spirits flavored with fruits, herbs, spices, flowers, or other flavorings, which differentiates them from standard spirits like whiskey, vodka, or gin

167
Q

What is Curaçao?

A

fruit liquer from laraha citrus in Netherlands (Antilles)

168
Q

Name some whiskey-based liquers and their origin

A

Southern Comfort peach, orange, spice American whiskey (neutral)
Drambuie heather honey, herbs Scotch whisky
Glen Mist heather honey, herbs Scotch whisky
Glayva honey, tangerine, spices Scotch whisky
Irish Mist honey, herbs Irish whiskey

169
Q

Name some anise liquers and their origin

A

Ouzo: GR
Pastis 51: FR
Pernod: FR
Ricard: FR
Sambuca: Italy
Galliano: Italy

170
Q

Name a caraway liquer

A

Kümmel from Denmark

171
Q

Name a saffron liquer

A

Strega from Italy

172
Q

Name a honey liquer

A

Krupnik from Pollanc

173
Q

Name an elderflower liquer

A

St-Germain from France

174
Q

What is the difference between green and yellow Chartreuse?

A

Green Chartreuse: 55% ABV, making it more robust and potent.
Yellow Chartreuse: 40% ABV, so it’s lighter and less intense than the green version.
both herbal liqueurs made by Carthusian monks in France made with a secret blend of 130 different herbs
(Green Chartreuse: Often sipped neat or on ice, but also used in cocktails like the Last Word or Bijou for a powerful herbal component.
Yellow Chartreuse: Due to its lighter, sweeter taste, Yellow Chartreuse is commonly enjoyed on its own as a digestif or used in cocktails that benefit from a subtle, sweet herbal note)

175
Q

Rum is a distilled spirit produced from?

A

fermented sugarcane or molasses

176
Q

There are four major styles of rum:

A

light rum, dark rum, Demerara rum, and rhum agricole

177
Q

Most light rum is distilled by the?

A

continuous method and filtered with charcoal after a short period of cask aging to remove any color; it is best suited for mixing, as it has little character

178
Q

What is Cachaca?

A

the Brazilian spirit that provides the base for the caipirinha cocktail, is produced from fermented sugarcane and is essentially light rum

179
Q

Quality dark rums, such as those produced in Jamaica, may be distilled?

A

Twice in pot stills and aged for a number of years prior to release; this darkens the spirit, but the final color is almost always achieved by adding caramel

180
Q

Rhum agricole is a?

A

French style, produced mainly on Martinique from sugacane juice

181
Q

Name two spiced rums

A

Captain Morgan and Kraken

182
Q

Name some top producers from Martinique

A

Clément, Depaz, Dillon, Rhum J.M., Neisson, Saint James and Trois-Rivières

183
Q

Which is the birthplace of Rum?

A

Barbados

184
Q

In Barbados rum is made from?

A

molasses
English style

185
Q

Which is the oldest Rum distillery in the world?

A

Mount Gay in Barbados

186
Q

Rum is mostly aged in?

A

Used bourbon barrels

187
Q

Name some top producers from Barbados

A

Mount Gay
Doorly’s
Foursquare Distillery

188
Q

Plantation is owned by?

A

Maison Ferrand, a French company famous for its cognac, and the rums are aged and often finished in France using a unique process that blends traditional Caribbean aging with European techniques

189
Q

Name some top rum producers from Cuba

A

Havana Club
Santisima (Trinidad)
Santiago de Cuba
Ron Mulata

(molasses in the Spanish style)

190
Q

Rum from Jamaica is characterised by ?

A

Wild fermentation, is spicy and dark, mostly made from molasses and distilled in the English style in pot stills. It is also known for its often high ester content, which gives it a flavour profile of tropical fruits, bananas and spices. It is mainly stored in oak barrels
(molasses and distilled in the English style in pot stills)

191
Q

Name the top distilleries of Jamaica

A

It has 6 main distilleries
The oldest distillery is the Appleton Estate in Nassau Valley, founded in 1749. The best-known distillery is the Hampden Estate Distillery
Worthy Park
Long Pond
Monymusk
New Yarmouth

192
Q

Name the top distilleries of Domenican Republic

A

Brugal and Matusalem
( Spanish style from molasses)

193
Q

Name the top distillery of Puerto Rico

A

Bacardi
Ron Centenario
(mainly molasses in the US standards)

194
Q

Which regions produce rum in Central America

A

Guatemala
Belize
El Salvador
Nicaragua
Costa Rica
Panama

195
Q

Name the top distilleries of Guatemala

A

Botran and Ron Zacapa
(Spanish style molasses)

196
Q

Name a top rum distillery from El Salvador

A

Licorera Cihuatán

197
Q

Name the top rum distillery of Nicaragua

A

Flor de Caña

198
Q

Name the top rum distillery of Costa Rica

A

Ron Centenario

199
Q

Name the top rum distillery of Panama

A

Abuelo
(molasses)

200
Q

Which regions produce rum in South America?

A

Venezuela
Guyana
Peru
Ecuador
Colombia

201
Q

Which regions produce rum in South Africa?

A

Mauritius
La Réunion
Seychelles
South Africa

202
Q

Name the top distilleries of Venezuela

A

Botucal, which is also known internationally as Ron Diplomático, and Santa Teresa. Rum from Venezuela has the protected designation of origin DO (Denomination of Origin) and must meet certain legally prescribed quality standards. These include that it must be matured in oak barrels for at least two years.

203
Q

Name the top distillery of Guayana

A

El Dorado ( produced here at Demerara Distillers Limited)
Demerara Rum comes from the Demerara River in Guyana
(English style)

204
Q

Name a top distillery from Peru

A

Ron Millonario
(molasses and sugar cane juice)

205
Q

Name a top distillery from Ecuador

A

San Miguel

206
Q

Name a top distillery from Colombia

A

Dictador
(molasses and sugar cane juice)

207
Q

Name the states of production for Tequila

A

Jalisco, Nayarit, Guanajuato, Michoacán, Tamaulipas

208
Q

Tequila is produced from the fermented juice of?

A

The cooked piña (pineapple), the heart of the blue agave plant
(But only the best tequila is actually produced with 100% blue agave juice; most tequila is mixto, with law mandating a minimum 51% blue agave; other sugars make up the remainder of the ferment)

209
Q

Distillation in tequila occurs?

A

either in a traditional pot still (twice) or by the continuous method

210
Q

Ageing requierements for tequila?

A

Blanco/Silver Tequila: maximum 2 months in oak or encino oak
Oro/Gold Tequila: Spirit enhanced by “mellowing” with caramel coloring or oak extracts.
Reposado (Aged) Tequila: Aged for a minimum of 2 months in oak or encino oak containers.
Añejo (Extra-aged) Tequila: Aged for a minimum of 1 year in oak or encino oak barrels. Maximum barrel size is 600 liters.
Extra Añejo (Ultra-aged) Tequila: Aged for a minimum of 3 years in oak or encino oak barrels. Maximum barrel size is 600 liters.
100% Agave: Tequila that does not include sugars from any source other than blue agave

211
Q

Tequila alc content?

A

35-55%

212
Q

Mezcal is the distilled liquor produced from?

A

fermented agave

213
Q

Mezcal is principally made in the state of?

A

Oaxaca but also in Guerrero, Durango, San Luis Potosí, Zacatecas

214
Q

Close to 90% of mezcal is a distillate of the agave variety ?

A

espadín (Agave angustifolia)—rather than the blue agave of tequila (Agave tequilana)
others include:
Agave asperrima
Agave weberi
Agave potatorum
Agave salmiana

215
Q

Name some top Calvados producers

A

Christian Drouin
Domaine Dupont
Château du Breuil
Adrien Camut
Père Magloire
Pierre Huet
Lemorton
Michel Huard
Roger Groult

216
Q

Name the two styles of beer that require different yeasts for fermentation

A

For Ales, a top-fermenting yeast (Saccharomyces cerevisiae) is added to the wort. Top-fermenting yeasts prefer warmer temperatures and result in fruity and richly flavored beers
Bottom-fermenting yeast (Saccharomyces pastorianus, formerly called Saccharomyces carlsbergensis) is used for lagers and results in a more delicate, cleaner beer in slower and cooler temps.

217
Q

What is IPA beer and its styles

A

An IPA (India Pale Ale) is a style of beer known for its hoppy flavor profile, which can range from fruity and floral to piney and bitter. The IPA originated in the 18th century during British colonial times and are top-fermented.
IPAs are dominated by hops, which provide bitterness, aroma, and flavor. The hop varieties used can impart notes of citrus, tropical fruits, resin, herbs, or spices.
IPAs often have a higher alcohol by volume (ABV) than traditional ales or lagers, typically ranging from 5% to 7.5%, with some stronger versions exceeding 10%.
The color of IPAs can vary from pale golden to deep amber, depending on the type of malt used.

English IPA:

The original style, featuring earthy, herbal, and mildly bitter hop notes with a maltier backbone.
Lower in alcohol and less intensely hopped than modern IPAs.
American IPA:

Characterized by bolder, more aggressive hop flavors and aromas, often featuring citrus, pine, or tropical fruit notes.
Typically lighter in malt flavor than the English version.
Double IPA (DIPA) / Imperial IPA:

A stronger, hoppier version of the American IPA, with higher ABV (7.5%+).
Intense flavors with a balance of malt sweetness to support the hop bitterness.
Session IPA:

A lower-alcohol version of an IPA (usually below 5% ABV) that retains the bold hop character.
Designed for easy drinking over extended periods.
New England IPA (NEIPA) / Hazy IPA:

Known for its hazy appearance and juicy, tropical fruit-forward flavors.
Less bitter than traditional IPAs, with a smooth, creamy mouthfeel.
West Coast IPA:

Dry, clear, and crisp with an emphasis on resinous, piney, and citrusy hops.
Balanced with a moderate malt backbone.
Black IPA (Cascadian Dark Ale):

Combines the roasty, malty characteristics of a stout or porter with the hoppy profile of an IPA.
Dark in color but with hop-forward flavors.
Belgian IPA:

Blends the fruity, spicy yeast character of Belgian ales with the hoppy bitterness of an IPA.
A unique fusion of old-world and modern brewing techniques.

218
Q

Name the styles of Ale

A

Pale Ales
India Pale Ales (IPA)
Brown Ales
Amber Ales
Red Ale
Porters and Stouts (Dark Ales)
Wheat Ales
Belgian Ales
Scotch
Mild
Burton
Old
Trappist
Abbey
Golden Ale/Blonde Ale

219
Q

What is the difference between a porter and a stout?

A

Porter: Tend to be slightly sweeter and less bitter than stouts due to their focus on chocolate and caramel malt flavors.
Stout: Generally drier and roastier, though substyles like Milk Stouts and Sweet Stouts have added sweetness from lactose.
Dry stouts (e.g., Guinness) have little residual sweetness, focusing on roasted bitterness

220
Q

Styles of Trappist Ales?

A

Single (Patersbier):

A lighter, lower-alcohol beer originally brewed for the monks’ own consumption.
Often not widely available to the public.
Dubbel:

Dark, malty, and rich with flavors of caramel, dried fruits, and spices.
Medium body with ABV typically around 6–7.5%.
Tripel:

Golden, strong, and effervescent with fruity, spicy yeast flavors.
Higher alcohol content (7.5–10% ABV), but balanced by a dry finish.
Quadrupel:

Dark and intensely rich, with flavors of raisins, figs, molasses, and toffee.
High ABV (10–12%) and a complex, warming character.
Blond Ales:

Lighter in color and body than other Trappist beers, but still flavorful with fruity and spicy notes.
Examples: La Trappe Blond, Chimay Dorée.
Strong Dark Ale:

Bold, dark, and malty with roasted, chocolate, and toffee flavors.
Examples include Rochefort 10 and Westvleteren 12

221
Q

Name some top Trappist beers

A

Westvleteren (Belgium): Known for its highly sought-after beers.
Chimay (Belgium): Offers a wide range, including Chimay Blue, Red, and White.
Orval (Belgium): Famous for its unique dry, hoppy, and slightly funky ale.
Rochefort (Belgium): Known for strong, complex ales like Rochefort 8 and 10.
Westmalle (Belgian, est. 1836)
La Trappe (Netherlands): The first Dutch Trappist brewery, offering a wide variety of styles.

222
Q

Name the bottom-fermented styles of beer

A

Pilsner
Bock (including Doppelbock, Eisbock, Maibock)
Märzen/Fest
Vienna Style
Dortmunder
Black/Schwartz
Munich Helles
Pale Lager

223
Q

What are lambic beers?

A

spontaneously fermented (with Brettanomyces bruxellensis, Brettanomyces lambicus, Saccharomyces cerevisiae, Lactobacillus, and others) over a long period of time; aged hops provide antibacterial qualities, not bitterness
Lambic beers are a unique style of Belgian beer known for their spontaneous fermentation process, which involves exposure to wild yeasts and bacteria in the air, rather than cultivated yeast strains. This results in a distinctively funky, tart, and complex flavor profile that sets lambics apart from most other beer styles. (top-fermented)
Fermented in open vats and aged in wooden barrels
Typically made with a mix of malted barley and raw wheat.
Hops are used in small quantities and aged for several years to reduce bitterness while adding preservative qualities.
Lambics are aged for 1–3 years, allowing the flavors to develop and the sourness to mellow

224
Q

Name the styles of lambic beers

A

Gueuze: blend of one-year-old and two year-old lambics. Fermentation concludes in the bottle
Mars: mild lambic produced by reusing the malt from a previous lambic fermentation
Faro: A sweetened lambic made by blending lambic with candy sugar, caramel, or molasses to balance the sourness.
Kriek: A fruit lambic made by adding cherries during fermentation.Other fruit lambics, such as Framboise (raspberry) or Peche (peach), follow a similar process.

225
Q

What is an Abbey beer?

A

An Abbey beer is a beer style or designation associated with monastic brewing traditions, but it is distinct from Trappist beers in terms of origin and production guidelines. While Trappist beers must be brewed by Trappist monks or under their supervision in certified monasteries, Abbey beers are typically brewed by commercial breweries under a licensing agreement with a monastery or simply inspired by monastic brewing traditions.
Leffe is a famous one

226
Q

Name some famous lambic beers

A

Boon
Cantillon
Lindemans

227
Q

What is a Bière de Garde?

A

Is a traditional French farmhouse ale, originally brewed in the Nord-Pas-de-Calais region of France, specifically in the rural countryside. The name “bière de garde” translates to “beer for keeping” or “beer to store,” reflecting the fact that these beers were often brewed in winter and stored (or “kept”) to be enjoyed later, typically in the warmer months.
Bière de Garde is a strong pale ale or strong lager with a distinct malt-forward profile, often with fruity, floral, and herbal notes from both the malt and yeast. It is traditionally top-fermented (like an ale) but then often lagered (cold conditioned) for several weeks to enhance its flavors
It ranges from pale gold to deep amber or even brown
Typically between 7% to 10% ABV

228
Q

What is a saison beer?

A

Saison is a traditional Belgian farmhouse ale that originated in the Wallonia region of Belgium, specifically in the rural countryside. The name “saison” translates to “season” in French, and these beers were historically brewed in winter and spring, then consumed during the warmer months, particularly in the summer and harvest seasons.
Saison is a highly carbonated, spicy, and fruity ale with a complex flavor profile
Typically ranges from 5% to 8% ABV, though some stronger versions can exceed 8%.
golden to amber in color

229
Q

Serving temperatures for beers?

A

lagers should be served at 48–52 degrees Fahrenheit (9–11 degrees Celsius), whereas lighter ales and draught bitter beers should be served at a warmer temperature, 54–57 degrees Fahrenheit (12–14 degrees Celsius). Trappist ales, lambics, stouts, brown ales, and other strong beers should be served at a cool room temperature

230
Q

Name some top Pilsner beers

A

Pilsner is one of the most popular styles of lager, originating from the Czech Republic and Germany. It is known for its crisp, clean, and refreshing qualities, with a noticeable hop bitterness

Pilsner Urquell (Czech Republic) world’s first Pilsner
Kaiser (Germany)
Budweiser Budvar (Czechvar) (Czech Republic)
Augustiner Pils (Germany)
Stella Artois (Belgium)
Franziskaner Pilsner (Germany)

231
Q

What is Imperial Stout?

A

Imperial Stout is a style of stout beer that is known for its high alcohol content and rich, bold flavors. It is essentially a stronger, more intense version of the traditional stout, often brewed with extra malt, hops, and yeast to achieve higher alcohol levels and a fuller, more complex taste profile
Typically ranges from 8% to 12%, though some versions can exceed 12% or even reach 15% or higher

Advanced Somm (52 decks)

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