Beers, spitirs and other drinks Flashcards
Which are the two types of still to porduce spirits?
pot still and continuous still
Continuous still is also called?
Patent still or Coffey still
Alcohol in a pot still boils at which temperatures?
78C
The first vapours are called?
heads or foreshots
The residue left in the still is called?
tails or feints and are not used
Which type of distillation is slower and produces ‘fine’ spirits?
Pot still distillation
Continuous still comprises?
two collumns: the analyser (wash is vaporized) and the rectifier (vapour is condensed)
What is an overproof spirit?
one that contains over 50% alcohol by volume
What is Gin?
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
Name the 3 production methods of Gin
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
In the U.S. and many other countries known for the spirit’s production, a bottle can’t be labeled “gin” unless it includes?
Juniper
The word “gin” is derived from the Dutch word?
“jenever” or “genever”
Name the different styles of Gin
London Dry
Plymouth
Old Tom
Navy Strenght Gin
Pink Gin
Sloe Gin
Flavoured Gin
Genever
American or New Western Gin
What is London Dry GIn and some brands
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
What is Plymouth Gin?
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
What is Sloe Gin and some brands?
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
What is Old Tom Gin?
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
What is a Navy Strenght Gin?
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.
What is Genever Gin?
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
What is Korenwijn ?
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
What is Pink Gin?
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.
What is a flavoured Gin?
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.
What is Contemporary/ New Western/New American Gin?
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.
Name some coctails with Gin
Negroni
Pink Gin
Gin Fizz
The Last Word
Gimlet
Aviation
Ramos Fizz
Vesper
White Lady
Tom Collins
Martinez
Pimm’s No.1
Pink Lady
What is Vodka?
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
In the EU, vodka must have a minimum ABV of ?
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
Name some famous Russian Vodkas
Belluga (Gold Series)
Russian Standard (Gold)
Zyr
Stolichnaya
Smirnoff
Ikon
Absolut
Mamont
French vodka distilled in a pot still—is the best-selling premium vodka in the US?
Grey Goose
Two of Poland’s best-known luxury vodkas are?
Chopin, a potato vodka, and Belvedere
followed by Zubrowka and Krupnik
Which vodka is an artisan American spirit made in Texas on a much smaller scale, in a pot still, from 100% corn?
Tito’s
Ketel One is made in?
Netherlands
What is aquavit?
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
Name some classic coctails with Vodka
Moscow Mule
Vodka Martini
Blue Lagoon
Cosmopolitan
Kamikaze
Pimm’s No.3
Screwdriver
White Russian
Name some Vodkas produced by grapes
Ciroc (France)
Stolichnaya Elit
Belvedere is made from?
Rye
Grey Goose is made from?
French wheat
Name a potato Vodka
Chopin
Stolichnaya is made of?
wheat and rye
“whisky” is the preferred spelling when referring to ?
Scotch
Whiskey is the distilled product of?
fermented grains, including unmalted and malted barley, maize, rye, oats, and wheat
The first written proof of whisky production in Scotland dates to ?
1494
Bourbon whiskey must be distilled from a minimum?
51% corn
Bourbon whiskey is aged in?
charred new oak casks
If the whiskey is aged for at least two years and made without any added coloring or flavoring, it may be labeled as?
straight bourbon
(If the whiskey is aged for less than four years, the distiller must also state the length of aging on the bottle)
Bourbon is produced in?
any state of the US but 95% is produced in Kentucky
Which style of Bourbon is produced in Tennesse?
Jack Daniel’s (filtered by maple charcoal)
Rye whiskey, distilled from a minimum ?
51% rye
Corn whiskey is produced from a minimum?
80% corn, and may be unaged or aged in used or uncharred new barrels.
Name some of the most well known producers of Bourbon
Buffalo Trace
Jim Beam
Woodford Reserve
Maker’s Mark
Four Roses
Wild Turkey
Michter’s
Heaven Hill
Blanton’s
Name some of the most well known producers of Rye
Rittenhouse (Heaven Hill Distillery)
Sazerac (Buffalo Trace Distillery)
Bulleit
Michter’s (maybe the best)
Van Winkle Family
Blue Run
WhistlePig
Wild Turkey
Whereas many American whiskies rely on newly charred wood to contribute flavor to the spirit, Scotch whisky relies on ?
used casks for a more subtle interaction between wood and spirit; used bourbon and Sherry casks are generally used to age Scotch
Scotch whisky must be produced from?
a mixture of water, malted barley, and other whole cereal grains
The 2009 Scotch Whisky Regulations established five legal categories of Scotch:
single malt Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky, blended grain Scotch whisky, and blended Scotch whisky
Scotch Whisky min alc?
40%
Fermentation and distillation for Scotch must occur ?
at the same location in Scotland
All Scotch whisky must be aged for a minimum?
3 years in oak casks with a maximum capacity of 700 liters
Single malt Scotch whisky is distilled from?
malted barley in a pot still at a single distillery
(from 2012 onward, all single malt whiskies must be bottled in Scotland)
Single grain whisky is produced?
at a single distillery but may include unmalted barley and other grains, such as wheat or corn
Blended malt Scotch whisky is produced from?
a blend of malt whiskies
Blended grain Scotch whisky is produced from?
two or more grain whiskies
Blended whisky is?
a mixture of malt and grain whiskies produced at a number of different distilleries
Scotch whisky is distilled how many times?
twice (or more)
Single Malt whisky is distilled in?
Pot still
Single malt Scotch is generally aged for at least ?
10 years
There are five regions of production in Scotland:
Highland (including the isles of Mull, Jura, Skye, and Orkney), Lowland, Speyside, Islay, and Campbeltown
Name some of the most well known distilleries of Highlands
Oban, GlenDronach, Glenmorangie, Dalwhinnie, Tomatin, Abelfeldy and Dalmore
Which region of Scotland produces the lightest and least smoky whiskys?
Lowlands (ideal as aperitif)
Name some top distilleries of Lowlands
Glenkinchie, Auchentoshan, and Bladnoch
Name the top distilleries of Speyside (subzone of Highlands)?
Macallan, Glenlivet, Glenfiddich
Campbeltown is a once-flourishing region that now houses only three distilleries:
Glen Scotia, Glengyle, and Springbank
Name the top distillary at the Isle of Skye
Talisker
Name the top distillary at the island of Orkney
Highland Park
How many active distillaries are in Islay and name them
Ardbeg, Ardnahoe, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Kilchoman, Lagavulin, and Laphroaig
Which distillaries are pioneers for finishing their whiskeys in different casks such as Madeira, Port, Sherry or Sauternes?
Glenmorangie and Balvenie
Name the oldest distilleries for Irish whiskey
Old Bushmills, Cooley, and New Midleton, maker of Jameson
Which is the only peated Irish whiskey?
single malt Connemara produced by Cooley
Irish whiskey is traditionally distilled?
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
Name the Irish whiskey types
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.
Canadian rye whiskies are generally?
blended and must be aged for three years before sale
Name some top producers of Japanese whiskey
Suntory (Hibiki, Yamazaki and Hakushu)
Nikka
Which is the Japansese oak used for whiskey?
Mizunara
Brandy is defined by the EU as a distillation of wine—not pomace—with a minimum ABV and ageing of?
36% and six months
Cognac AOC, whose area of production was first defined in?
1909 and then finalized in 1938, surrounds the town of the same name to the northeast of the Bordeaux region
In descending order of quality, the six defined regions of production are?
Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires (Bois à Terroirs)
Grande Champagne and Petite Champagne have a high percentage of ?
Soft chalk, the preferred soil for Cognac, whereas the outlying appellations have higher proportions of hard limestone, sand, and clay
Cognac is distilled from?
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
Cognac min alc?
40%
Base wines in Cognac/Armagnac may or may not be chaptalized?
Chaptalization is forbidden
How much ABV the base wines in Cognac/Armagnac must have?
7–12% / 7.5-12% alcohol
Base wines in Cognac must be distilled in?
A copper Charentais pot still twice
After the second distillation in Cognac, the spirit must not contain more than?
73.7% alcohol
Distillation in Cognac must be completed by?
March 31 of the year following harvest
How they adjust color and flavouring in Cognac/Armagnac?
Sugar, caramel, and oak chips may be used for final adjustment and coloring
How do they reduce the alc in Cognac prior bottling?
Distilled and demineralized water may be added to reduce alcohol prior to bottling
Cognac must be aged in?
Oak casks for a min. 2 years (from April 1 of the year following the harvest)
VS / *** / Sélection / VS / De Luxe / Very Special / Millésime:
2 years
Supérieur / Cuvée Supérieure / Qualité Supérieure:
3 years
V.S.O.P. / ‘Réserve / Vieux / Rare / Royal:
4 years
Vieille Réserve / Réserve Rare / Réserve Royale:
5 years
Napoléon / Très Vieille Réserve / Très Vieux / Héritage / Très Rare / ‘Excellence / ‘Suprême:
6 years
XO / Hors d’âge / Ancestral :
10 years
XXO:
14 years
Cognac/Armagnac AOC established in?
1936
Fine Champagne requires a min of?
50% eau-de-vie sourced from Grande Champagne, with the remainder sourced from Petite Champagne
If Cognac states a subzone requires?
100% of the eau-de-vie must originate in the stated subzone
(for example, Grande Champagne)
The first distillation produces a spirit of ?
28% to 32% ABV called the brouillis
What is bonne chauffe?
The second distillation of Cognac
Bonne chauffe, is divided into several parts:
The têtes (heads), coeur (heart), secondes (second cut), and queues (tails)
The distiller separates the têtes, secondes, and queues from the coeur, which makes up about ?
40% of the total volume of the brouillis and alone becomes Cognac
How much ABV coeur approximately has?
This colorless spirit of approximately 70% ABV
What types of oak Cognac is aged?
Oak casks, traditionally sourced from the Limousin and Tronçais forests
Are there Vintage Cognac/Armagnac?
Yes but they are rare
Fine Champagne Cognac is distilled entirely from wines produced in the?
Grande Champagne and Petite Champagne regions, with Grande Champagne composing at least 50% of the blend
The Armagnac AOC is located to the southeast of Bordeaux and is divided into three regions of production:
Haut-Armagnac, Bas-Armagnac, and Armagnac-Ténarèze
Armagnac is produced primarily from?
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
Armagnac must have a min alc of?
40%
Armagnac may be distilled?
Twice in a Charentais pot still, but approximately 95% of the brandy from this region undergoes only one distillation in a copper continuous still
At the conclusion of the distillation in continuous still, Armagnac must be between?
52%-72% abv
At the conclusion of the second distillation, Armagnac must be between ?
65%-72% abv
Distillation in Armagnac must be completed by?
March 31 of the year following the harvest
VS / *** for Arnagnac?
1-3 years old
VSOP / Napoléon Armagnac:
min 4 years
XO Armagnac:
10 years
Hors d’Age Armagnac:
min 10 years
XO Premium Armagnac:
min 20 years
Name some top producers of Cognac
Rémy Martin, Hennessy, Martell, Courvoisier
Pierre Ferrand
Salignac
Delamain
Camus
Hine
Frapin
Name some top producers of Armagnac
Larressingle and Château Laubade are two prominent producers, with the latter concentrating on vintage releases.
Delord
Castarede
Baron de Sigognac
Name 3 other regions of brandy production in France:
Fine de Bordeaux, Fine de Bourgogne, and Fine de la Marne are made in each corresponding region, but are rarely seen today
Spain has an important tradition of brandy production, predating that of Cognac, in Andalucía called?
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
In France, marc is produced in most wine regions, but the best examples are made in ?
Champagne, Alsace, Burgundy and Jura
Most grappa is clear in color, but wood-aged examples may be found, labeled?
Riserva, Stravecchia, Vecchia, or Invecchiata
Calvados, an eau-de-vie distilled from?
apple and pear cider
Calvados is produced where?
in the Normandy region of northern France
Name the three delimited appellations:
Calvados AOC, Calvados Domfrontais AOC, and Calvados Pays d’Auge AOC
Calvados is traditionally distilled and aged?
Twice in a copper pot still and aged for a minimum of two years in oak casks
Calvados has a min alc of?
40%
Calvados Pays d’Auge is the premier region of production and limits perry (pear cider) to a maximum ?
30%
Calvados Domfrontais, the most recent appellation, requires a minimum?
30% perry and a minimum three years of aging in cask
Calvados Domfrontais is always produced by ?
continuous still
Calvados may be released as?
a vintage bottling or a blend of years
The youngest Calvados bottlings are labeled?
Fine (2years)
Vieux or Réserve Calvados?
3 years
Vieille Réserve or VSOP Calvados?
4 years
XO, Hors d’Age, Extra, or Napoléon Calvados?
min 6 years
Raspberry eau-de-vie is called ?
Framboise
What is Kirschwasser?
eaux-de-vie from black cherries
Name an eaux-de-vie from pear
poire Williams
its alcohol content can be relatively high (45%)
Name an apricot eau-de-vie
barack pálinka, popular in Hungary
Name a fig eau-de-vi
Boukha the national drink of Tunisia
plum eau-de-vie has many names, depending on the region and type of plum:
slivovitz, mirabelle, quetsch, and prunelle
What is Cynar?
artichoke liquer from Italy
Name some bitter/herbal liquers from Italy
Averna
Campari
Fernet Branca
Aperol
Name some bitter herbal liquers from France
Amer Picon
Suze
Name a bitter herbal liquer from Hungary
Unicum (Zwack)
Name some bitter herbal liquers from Germany
Boonekamp
Jägermeister
Name two orange liquers and their origin
Cointreau: France
Grand Marnier: France
Name two cherry liquers and their origin
Maraschino: Croatia
Cherry Heering: Denmark
Name a coconut liquer and its origin
Malibu: Barbados
Name a blackcurrant liquer and its origin
creme de cassis: France
Name a tangerine liquer and its origin
Van der Hum: S. Africa
Name two coffee liquers and their origin
Kahlúa: Mexico
Tia Maria: Jamaica
Name a hazzelnut liquer and its origin
Frangelico: Italy
Name an almond liquer and its origin
Amaretto apricot, almond Italy
Angostura bitters, produced from a?
base of rum in Trinidad
The minimum alcohol content for a liqueur is?
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
What are liquers?
Liqueurs are sweetened spirits flavored with fruits, herbs, spices, flowers, or other flavorings, which differentiates them from standard spirits like whiskey, vodka, or gin
What is Curaçao?
fruit liquer from laraha citrus in Netherlands (Antilles)
Name some whiskey-based liquers and their origin
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
Name some anise liquers and their origin
Ouzo: GR
Pastis 51: FR
Pernod: FR
Ricard: FR
Sambuca: Italy
Galliano: Italy
Name a caraway liquer
Kümmel from Denmark
Name a saffron liquer
Strega from Italy
Name a honey liquer
Krupnik from Pollanc
Name an elderflower liquer
St-Germain from France
What is the difference between green and yellow Chartreuse?
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)
Rum is a distilled spirit produced from?
fermented sugarcane or molasses
There are four major styles of rum:
light rum, dark rum, Demerara rum, and rhum agricole
Most light rum is distilled by the?
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
What is Cachaca?
the Brazilian spirit that provides the base for the caipirinha cocktail, is produced from fermented sugarcane and is essentially light rum
Quality dark rums, such as those produced in Jamaica, may be distilled?
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
Rhum agricole is a?
French style, produced mainly on Martinique from sugacane juice
Name two spiced rums
Captain Morgan and Kraken
Name some top producers from Martinique
Clément, Depaz, Dillon, Rhum J.M., Neisson, Saint James and Trois-Rivières
Which is the birthplace of Rum?
Barbados
In Barbados rum is made from?
molasses
English style
Which is the oldest Rum distillery in the world?
Mount Gay in Barbados
Rum is mostly aged in?
Used bourbon barrels
Name some top producers from Barbados
Mount Gay
Doorly’s
Foursquare Distillery
Plantation is owned by?
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
Name some top rum producers from Cuba
Havana Club
Santisima (Trinidad)
Santiago de Cuba
Ron Mulata
(molasses in the Spanish style)
Rum from Jamaica is characterised by ?
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)
Name the top distilleries of Jamaica
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
Name the top distilleries of Domenican Republic
Brugal and Matusalem
( Spanish style from molasses)
Name the top distillery of Puerto Rico
Bacardi
Ron Centenario
(mainly molasses in the US standards)
Which regions produce rum in Central America
Guatemala
Belize
El Salvador
Nicaragua
Costa Rica
Panama
Name the top distilleries of Guatemala
Botran and Ron Zacapa
(Spanish style molasses)
Name a top rum distillery from El Salvador
Licorera Cihuatán
Name the top rum distillery of Nicaragua
Flor de Caña
Name the top rum distillery of Costa Rica
Ron Centenario
Name the top rum distillery of Panama
Abuelo
(molasses)
Which regions produce rum in South America?
Venezuela
Guyana
Peru
Ecuador
Colombia
Which regions produce rum in South Africa?
Mauritius
La Réunion
Seychelles
South Africa
Name the top distilleries of Venezuela
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.
Name the top distillery of Guayana
El Dorado ( produced here at Demerara Distillers Limited)
Demerara Rum comes from the Demerara River in Guyana
(English style)
Name a top distillery from Peru
Ron Millonario
(molasses and sugar cane juice)
Name a top distillery from Ecuador
San Miguel
Name a top distillery from Colombia
Dictador
(molasses and sugar cane juice)
Name the states of production for Tequila
Jalisco, Nayarit, Guanajuato, Michoacán, Tamaulipas
Tequila is produced from the fermented juice of?
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)
Distillation in tequila occurs?
either in a traditional pot still (twice) or by the continuous method
Ageing requierements for tequila?
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
Tequila alc content?
35-55%
Mezcal is the distilled liquor produced from?
fermented agave
Mezcal is principally made in the state of?
Oaxaca but also in Guerrero, Durango, San Luis Potosí, Zacatecas
Close to 90% of mezcal is a distillate of the agave variety ?
espadín (Agave angustifolia)—rather than the blue agave of tequila (Agave tequilana)
others include:
Agave asperrima
Agave weberi
Agave potatorum
Agave salmiana
Name some top Calvados producers
Christian Drouin
Domaine Dupont
Château du Breuil
Adrien Camut
Père Magloire
Pierre Huet
Lemorton
Michel Huard
Roger Groult
Name the two styles of beer that require different yeasts for fermentation
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.
What is IPA beer and its styles
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.
Name the styles of Ale
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
What is the difference between a porter and a stout?
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
Styles of Trappist Ales?
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
Name some top Trappist beers
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.
Name the bottom-fermented styles of beer
Pilsner
Bock (including Doppelbock, Eisbock, Maibock)
Märzen/Fest
Vienna Style
Dortmunder
Black/Schwartz
Munich Helles
Pale Lager
What are lambic beers?
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
Name the styles of lambic beers
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.
What is an Abbey beer?
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
Name some famous lambic beers
Boon
Cantillon
Lindemans
What is a Bière de Garde?
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
What is a saison beer?
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
Serving temperatures for beers?
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
Name some top Pilsner beers
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)
What is Imperial Stout?
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
