Beers, spitirs and other drinks

Question 1

Which are the two types of still to porduce spirits?

Answer 1

pot still and continuous still

Question 2

Continuous still is also called?

Answer 2

Patent still or Coffey still

Question 3

Alcohol in a pot still boils at which temperatures?

Answer 3

78C

Question 4

The first vapours are called?

Answer 4

heads or foreshots

Question 5

The residue left in the still is called?

Answer 5

tails or feints and are not used

Question 6

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

Answer 6

Pot still distillation

Question 7

Continuous still comprises?

Answer 7

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

Question 8

What is an overproof spirit?

Answer 8

one that contains over 50% alcohol by volume

Question 9

What is Gin?

Answer 9

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

Question 10

Name the 3 production methods of Gin

Answer 10

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

Question 11

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

Answer 11

Juniper

Question 12

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

Answer 12

“jenever” or “genever”

Question 13

Name the different styles of Gin

Answer 13

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

Question 14

What is London Dry GIn and some brands

Answer 14

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

Question 15

What is Plymouth Gin?

Answer 15

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

Question 16

What is Sloe Gin and some brands?

Answer 16

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

Question 17

What is Old Tom Gin?

Answer 17

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

Question 18

What is a Navy Strenght Gin?

Answer 18

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.

Question 19

What is Genever Gin?

Answer 19

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

Question 20

What is Korenwijn ?

Answer 20

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

Question 21

What is Pink Gin?

Answer 21

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.

Question 22

What is a flavoured Gin?

Answer 22

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.

Question 23

What is Contemporary/ New Western/New American Gin?

Answer 23

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.

Question 24

Name some coctails with Gin

Answer 24

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

Question 25

What is Vodka?

Answer 25

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

Question 26

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

Answer 26

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

Question 27

Name some famous Russian Vodkas

Answer 27

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

Question 28

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

Answer 28

Grey Goose

Question 29

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

Answer 29

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

Question 30

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

Answer 30

Tito's

Question 31

Ketel One is made in?

Answer 31

Netherlands

Question 32

What is aquavit?

Answer 32

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

Question 33

Name some classic coctails with Vodka

Answer 33

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

Question 34

Name some Vodkas produced by grapes

Answer 34

Ciroc (France) Stolichnaya Elit

Question 35

Belvedere is made from?

Answer 35

Rye

Question 36

Grey Goose is made from?

Answer 36

French wheat

Question 37

Name a potato Vodka

Answer 37

Chopin

Question 38

Stolichnaya is made of?

Answer 38

wheat and rye

Question 39

“whisky” is the preferred spelling when referring to ?

Answer 39

Scotch

Question 40

Whiskey is the distilled product of?

Answer 40

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

Question 41

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

Answer 41

1494

Question 42

Bourbon whiskey must be distilled from a minimum?

Answer 42

51% corn

Question 43

Bourbon whiskey is aged in?

Answer 43

charred new oak casks

Question 44

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

Answer 44

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

Question 45

Bourbon is produced in?

Answer 45

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

Question 46

Which style of Bourbon is produced in Tennesse?

Answer 46

Jack Daniel's (filtered by maple charcoal)

Question 47

Rye whiskey, distilled from a minimum ?

Answer 47

51% rye

Question 48

Corn whiskey is produced from a minimum?

Answer 48

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

Question 49

Name some of the most well known producers of Bourbon

Answer 49

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

Question 50

Name some of the most well known producers of Rye

Answer 50

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

Question 51

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

Answer 51

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

Question 52

Scotch whisky must be produced from?

Answer 52

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

Question 53

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

Answer 53

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

Question 54

Scotch Whisky min alc?

Answer 54

40%

Question 55

Fermentation and distillation for Scotch must occur ?

Answer 55

at the same location in Scotland

Question 56

All Scotch whisky must be aged for a minimum?

Answer 56

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

Question 57

Single malt Scotch whisky is distilled from?

Answer 57

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

Question 58

Single grain whisky is produced?

Answer 58

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

Question 59

Blended malt Scotch whisky is produced from?

Answer 59

a blend of malt whiskies

Question 60

Blended grain Scotch whisky is produced from?

Answer 60

two or more grain whiskies

Question 61

Blended whisky is?

Answer 61

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

Question 62

Scotch whisky is distilled how many times?

Answer 62

twice (or more)

Question 63

Single Malt whisky is distilled in?

Answer 63

Pot still

Question 64

Single malt Scotch is generally aged for at least ?

Answer 64

10 years

Question 65

There are five regions of production in Scotland:

Answer 65

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

Question 66

Name some of the most well known distilleries of Highlands

Answer 66

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

Question 67

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

Answer 67

Lowlands (ideal as aperitif)

Question 68

Name some top distilleries of Lowlands

Answer 68

Glenkinchie, Auchentoshan, and Bladnoch

Question 69

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

Answer 69

Macallan, Glenlivet, Glenfiddich

Question 70

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

Answer 70

Glen Scotia, Glengyle, and Springbank

Question 71

Name the top distillary at the Isle of Skye

Answer 71

Talisker

Question 72

Name the top distillary at the island of Orkney

Answer 72

Highland Park

Question 73

How many active distillaries are in Islay and name them

Answer 73

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

Question 74

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

Answer 74

Glenmorangie and Balvenie

Question 75

Name the oldest distilleries for Irish whiskey

Answer 75

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

Question 76

Which is the only peated Irish whiskey?

Answer 76

single malt Connemara produced by Cooley

Question 77

Irish whiskey is traditionally distilled?

Answer 77

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

Question 78

Name the Irish whiskey types

Answer 78

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.

Question 79

Canadian rye whiskies are generally?

Answer 79

blended and must be aged for three years before sale

Question 80

Name some top producers of Japanese whiskey

Answer 80

Suntory (Hibiki, Yamazaki and Hakushu) Nikka

Question 81

Which is the Japansese oak used for whiskey?

Answer 81

Mizunara

Question 82

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

Answer 82

36% and six months

Question 83

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

Answer 83

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

Question 84

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

Answer 84

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

Question 85

Grande Champagne and Petite Champagne have a high percentage of ?

Answer 85

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

Question 86

Cognac is distilled from?

Answer 86

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

Question 87

Cognac min alc?

Answer 87

40%

Question 88

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

Answer 88

Chaptalization is forbidden

Question 89

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

Answer 89

7–12% / 7.5-12% alcohol

Question 90

Base wines in Cognac must be distilled in?

Answer 90

A copper Charentais pot still twice

Question 91

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

Answer 91

73.7% alcohol

Question 92

Distillation in Cognac must be completed by?

Answer 92

March 31 of the year following harvest

Question 93

How they adjust color and flavouring in Cognac/Armagnac?

Answer 93

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

Question 94

How do they reduce the alc in Cognac prior bottling?

Answer 94

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

Question 95

Cognac must be aged in?

Answer 95

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

Question 96

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

Answer 96

2 years

Question 97

Supérieur / Cuvée Supérieure / Qualité Supérieure:

Answer 97

3 years

Question 98

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

Answer 98

4 years

Question 99

Vieille Réserve / Réserve Rare / Réserve Royale:

Answer 99

5 years

Question 100

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

Answer 100

6 years

Question 101

XO / Hors d'âge / Ancestral :

Answer 101

10 years

Question 102

XXO:

Answer 102

14 years

Question 103

Cognac/Armagnac AOC established in?

Answer 103

1936

Question 104

Fine Champagne requires a min of?

Answer 104

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

Question 105

If Cognac states a subzone requires?

Answer 105

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

Question 106

The first distillation produces a spirit of ?

Answer 106

28% to 32% ABV called the brouillis

Question 107

What is bonne chauffe?

Answer 107

The second distillation of Cognac

Question 108

Bonne chauffe, is divided into several parts:

Answer 108

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

Question 109

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

Answer 109

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

Question 110

How much ABV coeur approximately has?

Answer 110

This colorless spirit of approximately 70% ABV

Question 111

What types of oak Cognac is aged?

Answer 111

Oak casks, traditionally sourced from the Limousin and Tronçais forests

Question 112

Are there Vintage Cognac/Armagnac?

Answer 112

Yes but they are rare

Question 113

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

Answer 113

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

Question 114

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

Answer 114

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

Question 115

Armagnac is produced primarily from?

Answer 115

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

Question 116

Armagnac must have a min alc of?

Answer 116

40%

Question 117

Armagnac may be distilled?

Answer 117

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

Question 118

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

Answer 118

52%-72% abv

Question 119

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

Answer 119

65%-72% abv

Question 120

Distillation in Armagnac must be completed by?

Answer 120

March 31 of the year following the harvest

Question 121

VS / *** for Arnagnac?

Answer 121

1-3 years old

Question 122

VSOP / Napoléon Armagnac:

Answer 122

min 4 years

Question 123

XO Armagnac:

Answer 123

10 years

Question 124

Hors d'Age Armagnac:

Answer 124

min 10 years

Question 125

XO Premium Armagnac:

Answer 125

min 20 years

Question 126

Name some top producers of Cognac

Answer 126

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

Question 127

Name some top producers of Armagnac

Answer 127

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

Question 128

Name 3 other regions of brandy production in France:

Answer 128

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

Question 129

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

Answer 129

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

Question 130

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

Answer 130

Champagne, Alsace, Burgundy and Jura

Question 131

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

Answer 131

Riserva, Stravecchia, Vecchia, or Invecchiata

Question 132

Calvados, an eau-de-vie distilled from?

Answer 132

apple and pear cider

Question 133

Calvados is produced where?

Answer 133

in the Normandy region of northern France

Question 134

Name the three delimited appellations:

Answer 134

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

Question 135

Calvados is traditionally distilled and aged?

Answer 135

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

Question 136

Calvados has a min alc of?

Answer 136

40%

Question 137

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

Answer 137

30%

Question 138

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

Answer 138

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

Question 139

Calvados Domfrontais is always produced by ?

Answer 139

continuous still

Question 140

Calvados may be released as?

Answer 140

a vintage bottling or a blend of years

Question 141

The youngest Calvados bottlings are labeled?

Answer 141

Fine (2years)

Question 142

Vieux or Réserve Calvados?

Answer 142

3 years

Question 143

Vieille Réserve or VSOP Calvados?

Answer 143

4 years

Question 144

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

Answer 144

min 6 years

Question 145

Raspberry eau-de-vie is called ?

Answer 145

Framboise

Question 146

What is Kirschwasser?

Answer 146

eaux-de-vie from black cherries

Question 147

Name an eaux-de-vie from pear

Answer 147

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

Question 148

Name an apricot eau-de-vie

Answer 148

barack pálinka, popular in Hungary

Question 149

Name a fig eau-de-vi

Answer 149

Boukha the national drink of Tunisia

Question 150

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

Answer 150

slivovitz, mirabelle, quetsch, and prunelle

Question 151

What is Cynar?

Answer 151

artichoke liquer from Italy

Question 152

Name some bitter/herbal liquers from Italy

Answer 152

Averna Campari Fernet Branca Aperol

Question 153

Name some bitter herbal liquers from France

Answer 153

Amer Picon Suze

Question 154

Name a bitter herbal liquer from Hungary

Answer 154

Unicum (Zwack)

Question 155

Name some bitter herbal liquers from Germany

Answer 155

Boonekamp Jägermeister

Question 156

Name two orange liquers and their origin

Answer 156

Cointreau: France Grand Marnier: France

Question 157

Name two cherry liquers and their origin

Answer 157

Maraschino: Croatia Cherry Heering: Denmark

Question 158

Name a coconut liquer and its origin

Answer 158

Malibu: Barbados

Question 159

Name a blackcurrant liquer and its origin

Answer 159

creme de cassis: France

Question 160

Name a tangerine liquer and its origin

Answer 160

Van der Hum: S. Africa

Question 161

Name two coffee liquers and their origin

Answer 161

Kahlúa: Mexico Tia Maria: Jamaica

Question 162

Name a hazzelnut liquer and its origin

Answer 162

Frangelico: Italy

Question 163

Name an almond liquer and its origin

Answer 163

Amaretto apricot, almond Italy

Question 164

Angostura bitters, produced from a?

Answer 164

base of rum in Trinidad

Question 165

The minimum alcohol content for a liqueur is?

Answer 165

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

Question 166

What are liquers?

Answer 166

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

Question 167

What is Curaçao?

Answer 167

fruit liquer from laraha citrus in Netherlands (Antilles)

Question 168

Name some whiskey-based liquers and their origin

Answer 168

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

Question 169

Name some anise liquers and their origin

Answer 169

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

Question 170

Name a caraway liquer

Answer 170

Kümmel from Denmark

Question 171

Name a saffron liquer

Answer 171

Strega from Italy

Question 172

Name a honey liquer

Answer 172

Krupnik from Pollanc

Question 173

Name an elderflower liquer

Answer 173

St-Germain from France

Question 174

What is the difference between green and yellow Chartreuse?

Answer 174

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)

Question 175

Rum is a distilled spirit produced from?

Answer 175

fermented sugarcane or molasses

Question 176

There are four major styles of rum:

Answer 176

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

Question 177

Most light rum is distilled by the?

Answer 177

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

Question 178

What is Cachaca?

Answer 178

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

Question 179

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

Answer 179

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

Question 180

Rhum agricole is a?

Answer 180

French style, produced mainly on Martinique from sugacane juice

Question 181

Name two spiced rums

Answer 181

Captain Morgan and Kraken

Question 182

Name some top producers from Martinique

Answer 182

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

Question 183

Which is the birthplace of Rum?

Answer 183

Barbados

Question 184

In Barbados rum is made from?

Answer 184

molasses English style

Question 185

Which is the oldest Rum distillery in the world?

Answer 185

Mount Gay in Barbados

Question 186

Rum is mostly aged in?

Answer 186

Used bourbon barrels

Question 187

Name some top producers from Barbados

Answer 187

Mount Gay Doorly's Foursquare Distillery

Question 188

Plantation is owned by?

Answer 188

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

Question 189

Name some top rum producers from Cuba

Answer 189

Havana Club Santisima (Trinidad) Santiago de Cuba Ron Mulata (molasses in the Spanish style)

Question 190

Rum from Jamaica is characterised by ?

Answer 190

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)

Question 191

Name the top distilleries of Jamaica

Answer 191

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

Question 192

Name the top distilleries of Domenican Republic

Answer 192

Brugal and Matusalem ( Spanish style from molasses)

Question 193

Name the top distillery of Puerto Rico

Answer 193

Bacardi Ron Centenario (mainly molasses in the US standards)

Question 194

Which regions produce rum in Central America

Answer 194

Guatemala Belize El Salvador Nicaragua Costa Rica Panama

Question 195

Name the top distilleries of Guatemala

Answer 195

Botran and Ron Zacapa (Spanish style molasses)

Question 196

Name a top rum distillery from El Salvador

Answer 196

Licorera Cihuatán

Question 197

Name the top rum distillery of Nicaragua

Answer 197

Flor de Caña

Question 198

Name the top rum distillery of Costa Rica

Answer 198

Ron Centenario

Question 199

Name the top rum distillery of Panama

Answer 199

Abuelo (molasses)

Question 200

Which regions produce rum in South America?

Answer 200

Venezuela Guyana Peru Ecuador Colombia

Question 201

Which regions produce rum in South Africa?

Answer 201

Mauritius La Réunion Seychelles South Africa

Question 202

Name the top distilleries of Venezuela

Answer 202

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.

Question 203

Name the top distillery of Guayana

Answer 203

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

Question 204

Name a top distillery from Peru

Answer 204

Ron Millonario (molasses and sugar cane juice)

Question 205

Name a top distillery from Ecuador

Answer 205

San Miguel

Question 206

Name a top distillery from Colombia

Answer 206

Dictador (molasses and sugar cane juice)

Question 207

Name the states of production for Tequila

Answer 207

Jalisco, Nayarit, Guanajuato, Michoacán, Tamaulipas

Question 208

Tequila is produced from the fermented juice of?

Answer 208

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)

Question 209

Distillation in tequila occurs?

Answer 209

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

Question 210

Ageing requierements for tequila?

Answer 210

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

Question 211

Tequila alc content?

Answer 211

35-55%

Question 212

Mezcal is the distilled liquor produced from?

Answer 212

fermented agave

Question 213

Mezcal is principally made in the state of?

Answer 213

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

Question 214

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

Answer 214

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

Question 215

Name some top Calvados producers

Answer 215

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

Question 216

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

Answer 216

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.

Question 217

What is IPA beer and its styles

Answer 217

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.

Question 218

Name the styles of Ale

Answer 218

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

Question 219

What is the difference between a porter and a stout?

Answer 219

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

Question 220

Styles of Trappist Ales?

Answer 220

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

Question 221

Name some top Trappist beers

Answer 221

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.

Question 222

Name the bottom-fermented styles of beer

Answer 222

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

Question 223

What are lambic beers?

Answer 223

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

Question 224

Name the styles of lambic beers

Answer 224

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.

Question 225

What is an Abbey beer?

Answer 225

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

Question 226

Name some famous lambic beers

Answer 226

Boon Cantillon Lindemans

Question 227

What is a Bière de Garde?

Answer 227

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

Question 228

What is a saison beer?

Answer 228

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

Question 229

Serving temperatures for beers?

Answer 229

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

Question 230

Name some top Pilsner beers

Answer 230

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)

Question 231

What is Imperial Stout?

Answer 231

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