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Brandy Flashcards

1
Q

What is the ABV requirement for distillation of brandy in the US?

A

Less than 95% ABV

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2
Q

What is the US definition of brandy?

A

A distilled spirit produced using the fermented juice, mash, or wine of fruit (or the residue thereof)

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3
Q

What is the ABV requirement for bottling brandy in the US?

A

No less than 40% ABV

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4
Q

What are some categories of brandy defined by the US Standards of Identity?

A

Grape brandy
Fruit brandy
Pomace brandy
Neutral brandy

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5
Q

What is the only type of brandy allowed to be labeled simply as brandy (without a qualifier name) in the US?

A

Grape brandy

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6
Q

What percentage of a grape brandy may be grape pomace or lees in the US?

A

Up to 30%

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7
Q

In the US, what term must be on a bottle of grape brandy (preceding the term brandy) that has not undergone at least two years of oak aging?

A

“Immature” or “Unaged”

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8
Q

What percentage of fruit brandy may be fruit pomace or lees in the US?

A

Up to 30%

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9
Q

What must appear on a label before the term brandy for fruit brandy in the US?

A

The name of the fruit.

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10
Q

What is another name for apple brandy in the US?

A

Applejack

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11
Q

What is the distillation requirements in the US for neutral brandy?

A

Must be distilled at more than 170 proof.

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12
Q

What is the definition of brandy in the EU?

A

A spirit distilled from grape wine. (Other wine spirits can be added)

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13
Q

What is the ABV requirement for distillation of brandy in the EU?

A

Must be distilled at a maximum of 94.8% ABV

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14
Q

What is the maximum ABV for brandy in the EU before bottling?

A

37.5% ABV

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15
Q

What are the aging requirements for brandy in the EU?

A

Must be matured for at least one year in any type of oak, or for no less than 6 months in small oak barrels.

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16
Q

What is the minimum ABV for bottling brandy in the EU?

A

Not less than 36% ABV

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17
Q

What is a synonym for brandy in the EU?

A

Weinbrand

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18
Q

May brandy be flavored in the EU?

A

No, except for certain traditional production methods.

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19
Q

May caramel coloring be added to brandy in the EU?

A

Yes

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20
Q

What is a fruit spirit in the EU?

A

Commonly known as fruit brandy, made from fruits like plums, apples, pears, raspberries, blackberries, apricots, peaches, cherries, or other fruits.

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21
Q

Do fruit spirits in the EU need to be aged?

A

No

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22
Q

What is the required ABV for distillation of fruit spirits in the EU?

A

Must be distilled at less than 86% ABV

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23
Q

May fruit spirits in the EU be flavored?

A

No

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24
Q

What is the bottling ABV required for fruit spirits in the EU?

A

Must be bottled at a minimum of 37.5% ABV

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25
Q

What is another name for fruit spirit in the EU?

A

Wasser (with the name of the fruit preceding - eg kirschwasser)

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26
Q

What are some fruit names that may replace the word spirit on a label in the EU?

A

Mirabelle
Quetsch
Williams

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27
Q

What is Poire Williams?

A

A pear spirit produced using the Williams, or Bartlett, variety.

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28
Q

What the definition in the EU for unaged grape brandy?

A

Wine spirits

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29
Q

What is grape marc spirit or fruit marc spirit?

A

EU pomace brandy.

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30
Q

Why and when was wine first distilled?

A

In the 16th century, to concentrate the wine for shipment to Holland for tax and transport reasons.

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31
Q

What was the original Dutch term for brandy?

A

Brandewijn (burnt wine)

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32
Q

What are some benefits of copper stills over stainless?

A

They are easier to manipulate into still shapes, and during the vapor stage, promote chemical reactions that produce new aroma compounds.

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33
Q

What are some advantages of stainless over copper stills?

A

Stainless lasts longer and provides a cleaner, more consistent distillate.

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34
Q

What is the usual ABV of the base fermented wine or fruit juice in brandy production?

A

6-10% ABV

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35
Q

Are most fruit and pomace brandies aged or not? Why?

A

Most fruit and pomace brandies are not aged and kept out of wood. Allows the full flavor of the base material to show, and keeps the spirit colorless.

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36
Q

What is the full name of cognac?

A

eau-de-vie de Cognac
eau-de-vie des Charentes

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37
Q

When were the boundaries of Cognac first delimited by law?

A

1909

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38
Q

What are the six crus of Cognac?

A

Grande Champagne
Petite Champagne
Borderies
Fin Bois
Bons Bois
Bois Ordinaires

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39
Q

Which growing districts in Cognac have the highest amounts of chalk in the soil?

A

Grande Champagne
Petite Champagne

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40
Q

What does bois mean?

A

Forest

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41
Q

What is the origin of the term Borderies related to Cognac?

A

In the cognac area, it refers to sharecroppers’ farms that used to be located in the area now referred to as Borderies.

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42
Q

What is the name of the river that flows through the Cognac region?

A

The Charente.

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43
Q

What is the soil like in Grande Champagne?

A

Well-drained chalk soil layered over limestone and sandstone bedrock.

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44
Q

What two growing districts are considered the highest in quality in Cognac?

A

Grande Champagne (highest)
Petite Champagne (second)

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45
Q

Which is larger, Grande Champagne or Petite Champagne?

A

Petite Champagne

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46
Q

Describe Grande Champagne Cognac.

A

Intense and elegant, with fruity and floral aromas.

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47
Q

Which growing area of Cognac produces cognac that may take twenty to thirty years to mature?

A

Grande Champagne.

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48
Q

What percentage of Cognac is produced in Petite Champagne?

A

Nearly 22% - second highest plantings in region.

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49
Q

Which Cognac growing regions are entirely south of the Charente River?

A

Grand Champagne and Petite Champagne

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50
Q

Which Cognac growing region is located to the north of the Charente River?

A

Borderies.

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51
Q

Which Cognac growing region is the smallest geographically?

A

Borderies

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52
Q

What is the soil like in Borderies?

A

Predominantly clay with some chalk.

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53
Q

In which Cognac growing region do the grapes ripen quickest (due to more sunshine)?

A

Borderies

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54
Q

Describe Cognacs produced from grapes in the Borderies region.

A

They can be quite aromatic and may provide weight and floral notes when added to a blend.

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55
Q

Which growing area in Cognac accounts for the most plantings, and what percentage of grapes used for Cognac is planted in the region?

A

Fins Bois
40%

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56
Q

Describe Fins Bois.

A

Wide diversity of soils, maritime climate. Produces brandies that are fruity and well-balanced and mature within 15 years.

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57
Q

Where is Fins Bois?

A

It encircles Grande and Petite Champagne as well as Borderies.

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58
Q

Where is Bon Bois?

A

It surrounds the Fins Bois in a large loop.

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59
Q

What percentage of Bon Bois is planted to grapes for use in Cognac?

A

5%

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60
Q

What is the soil type of Bon Bois?

A

Mostly heavy clay, some patches of chalk and limestone, especially near Petite Champagne.

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61
Q

How are the grapes of Bon Bois described?

A

Not as ordinary as Bois Ordinaires and not as fine as Fins Bois.

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62
Q

What is the westernmost growing region in Cognac?

A

Bois Ordinaires.

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63
Q

What is another name for Bois Ordinaires?

A

Bois à Terroirs.

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64
Q

Describe the brandies from Bois Ordinaires.

A

Heavier, coarser, and less preferred for creating quality cognac.

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65
Q

What is the primary grape used in Cognac?

A

Ugni Blanc

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66
Q

What is Ugni Blanc also known as in the Cognac region?

A

Saint Emilion

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67
Q

What is Ugni Blanc known as in Italy?

A

Trebbiano Toscano

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68
Q

What percentage of the standard base wine used for cognac is Ugni Blanc?

A

90%

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69
Q

When are the grapes harvested, pressed and fermented for cognac?

A

Harvested in October and November, pressed immediately, and fermented into a thin wine with low alcohol and high acidity.

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70
Q

What is Boisé?

A

A liquid (type of oak extract) produced by boiling chips of new oak. Adds oak flavor and some coloration to cognac.

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71
Q

Why is boisé allowed in cognac?

A

Even though it is a flavoring, it is allowed under the exception that it is a “traditional production method.”

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72
Q

What is the French term for the first stage of distillation of cognac?

A

Première Chauffe.

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73
Q

What is the name of the two stage process for Cognac distillation?

A

À repasse

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74
Q

What is the term for the distillate produced by the first stage of distillation of cognac?

A

Brouillis

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75
Q

What is the normal ABV for Brouillis?

A

28-32%

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76
Q

What is the French term for the second stage distillation of cognac?

A

Bonne Chauffe.

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77
Q

What are the different portions of the second distillation (Bonne Chauffe) run when making cognac?

A

Tête (heads)
Coeur (heart)
Secondes (second cuts)
Queue (tails)

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78
Q

What part of the distillation will be taken off to be used for cognac?

A

The coeur (heart)

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79
Q

At what strength is the heart (coeur) of cognac taken off the still?

A

Between 58-70% (max allowed is 72.4%)

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80
Q

What is the effect on cognac of adding the secondes back into the base wine and then redistilling?

A

It results in a lighter style of spirit, less concentrated with congeners. Favored by Martell Cognac House.

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81
Q

What is the effect on cognac of adding the têtes and secondes to the brouillis?

A

Results in a deeper, richer spirit. Favored by the Rémy Cognac House.

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82
Q

What is the effect of dividing the secondes (adding half to base wine and half to brouillis) have on Cognac?

A

Produces a spirit somewhere between the lighter style of Martell and the richer style of Rémy. Hennessey Cognac House often uses this method.

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83
Q

What is a Charentais?

A

The term used for the traditional alembic or pot still used in cognac production.

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84
Q

Is sulfuring allowed in cognac production?

A

No.

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85
Q

What is the minimum time that cognac must mature in oak?

A

2 years.

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86
Q

From what oak are most barrels for aging most cognac made?

A

Limousin

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87
Q

Besides Limousin oak, what other types of oak may be used for aging cognac?

A

Alliers or Tronçais

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88
Q

What is a Chai?

A

A well-ventilated aboveground warehouse used for storing Cognac.

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89
Q

What are the changes to volume and ABV due to Cognac’s climate?

A

A loss of 3-4% per year volume, as well as a decrease around 2% ABV per year.

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90
Q

What are bonbonnes?

A

Large glass containers (known elsewhere as demijohns) enabling cognac to maintain its required ABV of 40% while continuing to age.

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91
Q

What is a paradis?

A

A section of a cognac cellar where bonbonnes are often stored.

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92
Q

What are the levels of cognac?

A

*** (3 stars, VS, Very Special)
Superieur
VSOP, Reserve, Vieux, Very Superior Old Pale
Vieille Reserve, Reserve Rare, Reserve Royale
Napoleon, Tres Vieille Reserve, Heritage
XO, Extra, Ancestral
Hors d”age (“Beyond Age”)
XXO, Extra Extra Old

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93
Q

What are the aging requirements for *** (three star), Selection, VS, Very Special Cognac?

A

Minimum 2 years in oak.

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94
Q

What are the requirements for Superieur Cognac?

A

Minimum 3 years in oak.

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95
Q

What are the requirements for VSOP, Reserve, Vieux, Very Superior Old Pale Cognac?

A

Minimum 4 years in oak.

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96
Q

What are the aging requirements for Vieille Reserve, Reserve Rare, Reserve Royale Cognac?

A

Minimum 5 years in oak.

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97
Q

What are the aging requirements for Napoleon, Tres Vielille Reserve, Heritage Cognac?

A

Minimum 6 years in oak.

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98
Q

What are the requirements for XO, Extra and Ancestral cognac?

A

Minimum 10 years in oak.

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99
Q

What are the requirements for Hors d’Age (Beyond age) Cognac?

A

Minimum 10 years in oak, but most in this category have been aged for much longer.

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100
Q

What are the requirements for XXO, Extra Extra Old cognac?

A

Minimum of 14 years in oak.

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101
Q

What is Esprit de Cognac AOC

A

A spirit produced from a third distillation run during the production of cognac. It is not allowed to be bottled or sold as a beverage alcohol, but is allowed for use in the production of sparkling wine (including Champagne).

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102
Q

What are the four main cognac houses?

A

Hennessy
Martell
Remy Martin
Courvoisier

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103
Q

What percentage of cognac is produced by the four largest cognac houses?

A

Nearly 80%

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104
Q

What does elevage refer to in cognac production?

A

The maturation and finishing of cognac.

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105
Q

What is an Acquit Regional Jaune d’Or?

A

A “golden certificate”, warranting that a cognac has been produced and distilled in Cognac.

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106
Q

When was the Acquit Regional Jaune d’Or requirement created?

A

1929

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107
Q

What is Maison Augier?

A

Considered to be the oldest of the cognac houses.

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108
Q

Which is older, Armagnac or Cognac?

A

Armagnac

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109
Q

Where is Armagnac located?

A

The department of Gers, southeast of Bordeaux in Gascogne.

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110
Q

What are the three subregions of Armagnac?

A

Bas-Armagnac
Tenareze
Haut-Armagnac

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111
Q

What region is considered to have the highest quality of Armagnac?

A

Bas-Armagnac

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112
Q

What is boulbenes?

A

A unique soil found in Bas-Armagnac consisting of sand, chalk, clay and stones

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113
Q

What region in Armagnac produces the largest amount of grapes?

A

Bas-Armagnac

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114
Q

What is Tenareze?

A

The central growing region of Armagnac, with a higher amount of chalk in the soil. Produces spirits that are round and complex.

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115
Q

What is Haut-Armagnac?

A

The most easterly part of Armagnac, creating the lightest spirits. Only grows a small amount of grapes for Armagnac, most used for wine and fortified wine.

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116
Q

What are most of the grapes grown in the Haut-Armagnac area used for?

A

Vin de Pays Cotes de Gascogne (wine)
Floc de Gascogne (vin de liqueur - fortified wine)

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117
Q

What is the most used grape for Armgnac?

A

Ugni Blanc

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118
Q

How many grape varieties are allowed to be used in the production of armagnac?

A

10

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119
Q

What are considered the four most important grapes in the production of armagnac?

A

Ugni Blanc
Baco Blanc
Folle Blanche
Colombard

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120
Q

What percentage of grapes used for the production of Armagnac are Ugni Blanc?

A

Nearly 60%

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121
Q

What is Baco Blanc?

A

A hybrid grape produced from crossing the American Noah grape X Folle Blanche.

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122
Q

What is Baco Blanc also known as

A

Baco 22a

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123
Q

What percentage of grapes used in Armagnac production are Baco blanc?

A

Just over 30%

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124
Q

What does Ugni Blanc provide to Armagnac?

A

Floral character and acidity

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125
Q

What does Baco Blanc add to Armagnac?

A

Fruitiness, earthiness, and weight.

126
Q

What does Folle Blanche provide to Armagnac?

A

Added subtlety and floral aromas.

127
Q

What percentage of grapes grown in Armagnac are Folle Blanche?

A

1% of total vine area.

128
Q

What does Colombard add to Armagnac?

A

A spicy, peppery edge, as well as fruitiness and aroma.

129
Q

What are the six lesser used grapes permitted for use in Armagnac?

A

Clairette de Gascogne (Blance Dame)
Meslier Saint-Francois
Plant de Graisse
Jurancon Blanc
Mauzac Blanc
Mauzac Rose

130
Q

What is an Armagnac still?

A

An early, small-scale version of a continuous still.

131
Q

What is the normal ABV for Armagnac when it is taken off the still

A

52-72%, most aim for close to 60%.

132
Q

What type of wood is used for aging Armagnac?

A

Black oak from the Monlezun Forest. Also some Limousin.

133
Q

What does Monlezun black oak bring to Armagnac?

A

High tannin content, attributing to Armagnac’s flavor and color.

134
Q

How is Monlezun black oak used for Armagnac distillation?

A

Many producers use Monlezun black oak for an initial period of time and then transfer to other barrels so not too many tannins. Older oak is used for lengthier maturation.

135
Q

What is the aging requirement for Three-star (V.S.) Armagnac?

A

One year in wood.

136
Q

What Armagnac may be bottled as a vintage spirit?

A

Armagnac with a minimum of 10 years aging, produced from the harvest of a single year, dated for the harvest year.

137
Q

What is Blanche Armagnac

A

Legally classified as a wine spirit rather than brandy, not required to be oak aged but is matured for a minimum of three months in inert containers.

138
Q

When was the Blanche Armagnac AOC approved?

A

2005

139
Q

What are some leading brands of Armagnac?

A

Delord
Castarede
Marie Duffau
Chateau de Laubade
Chabot
Duc de Loussac
Jollite
Domaine d’Esperance

140
Q

What is the aging requirement for VSOP Armagnac?

A

Minimum 4 years in oak.

141
Q

What is the minimum aging time for XO Armagnac?

A

10 years in oak

142
Q

What is the minimum aging time for Hors d’Age Armagnac?

A

Minimum 10 years in oak, although most in this category aged much longer.

143
Q

What are the aging requirements for XO Premium Armagnac?

A

Minimum 20 years in oak.

144
Q

When is aging considered to begin for both Cognac and Armagnac

A

April 1st of the year following harvest.

145
Q

What are the three labeling terms related to aging for Brandy de Jerez?

A

Solera
Solera Reserva
Solera Gran Reserva

146
Q

What are the aging requirements of Solera Brandy de Jerez?

A

6 months solera aging in wood.

147
Q

What are the aging requirements of Solera Reserva Brandy de Jerez?

A

Minimum 1 year of solera aging in wood

148
Q

What are the requirements of Solera Gran Reserva Brandy de Jerez?

A

Minimum 3 years solera aging in wood, must be 100% holandas.

149
Q

Where is Brandy de Jerez produced?

A

Most grapes are from La Mancha, and some distillation as well. Must be aged in the Sherry Triangle.

150
Q

What is the Sherry Triangle?

A

An area in Jerez, delineated by the towns of Jerez de la Frontera, Sanlucar de Barrameda, and El Puerto de Santa Maria.

151
Q

What grapes are used in Brandy de Jerez?

A

95% Airen, 5%Palomino.

152
Q

What are holandas?

A

Excess eaux-de-vies produced in the Sherry region, unaged and shipped to Holland for production of liqueurs. Winemakers began aging the wines themselves, resulting in Brandy de Jerez. Now also a category of Brandy de Jerez.

153
Q

What are the three categories of spirits that are brandy de Jerez?

A

Holandas
Aguardiente
Destilado.

154
Q

How is Brandy de Jerez distilled?

A

Either pot or column stills, column most prevalent.

155
Q

What is the distillation ABV allowed for Holandas brandy de Jerez?

A

Up to 70% ABV

156
Q

What is the distillation ABV allowed for Aguardiente brandy de Jerez?

A

Up to 80% ABV

157
Q

What is the distillation ABV allowed for Destilado brandy de Jerez?

A

2 strengths:
Up to 85% ABV
Up to 94.8%ABV

158
Q

What are alquitaras?

A

Higher-quality brandies de Jerez produced in pot stills.

159
Q

What is required to make up at least half of a blend of Brandy de Jerez?

A

Half of the final blend must be spirits distilled at below 86% ABV

160
Q

What are the general requirements for aging Brandy de Jerez?

A

Uses the Solera system, barrels must have previously held Sherry for at least 3 years. May be either ex-fino (American oak) or ex-Olorosso (European oak).

161
Q

When was Pisco first produced in South America?

A

The 1700s

162
Q

What are the only two countries permitted to used the term pisco?

A

Chile and Peru

163
Q

In the US, what are the protections provided for Pisco?

A

Pisco Peru - distinctive product of Peru
Pisco Chileno - distinctive product of Chile

164
Q

In the EU, what are the protections provided for Pisco

A

Both Peru and Chile can use the term
However, as of 2013, only Peru could used the term as a Geographical Indication.

165
Q

What is the pisco sour?

A

The national drinks of both Chile and Peru, a cocktail made from Pisco. Both countries claim to have invented it.

166
Q

What is the Peruvian Pisco Sour?

A

Made with Peruvian Pisco, lime juice, simple syrup, and egg white, shaken and served over ice.

167
Q

What is a Chilean Pisco sour?

A

Made with Chilean Pisco, juice of pica limes (similar to key limes or Mexican limes), and sugar, shaken and served over ice.

168
Q

What grapes are used in Chilean Pisco?

A

Moscatel (Muscat of Alexandria)
Moscatel Rosado
Moscatel de Austria (Torrontes Sanjuanino)
Torontel (Moscatel Amarillo)

169
Q

What is Torontel?

A

Also known as Moscatel Amarillo, a descendant of a Pais x Muscat of Alexandria cross.

170
Q

What area is considered the premier pisco zone?

A

Elqui Valley in Coquimbo.

171
Q

What organization sets standards for Chilean pisco?

A

The Pisco Chile trade group.

172
Q

Is Chilean pisco produced as a pomace or wine brandy?

A

Can be either.

173
Q

How is Chilean pisco distilled?

A

Generally double-distilled with pot stills to a maximum strength of 73% ABV.

174
Q

What are the aging requirements for Chilean pisco?

A

Must rest for a minimum 60 days before bottling. May be aged in wood.

175
Q

What are the categories of Chilean pisco based on final alcohol content?

A

Pisco Corriente or Tradicional
Pisco Especial
Pisco Reservado
Gran Pisco

176
Q

What is the minimum ABV for Pisco Corriente?

A

30% ABV

177
Q

What is the minimum ABV for Pisco Especial?

A

35% ABV

178
Q

What is the minimum ABV for Pisco Reservado?

A

40% ABV

179
Q

What is the minimum ABV for Gran Pisco?

A

43% ABV

180
Q

What is transparent pisco?

A

A Chilean pisco labeling term. The products are aged for the required 60 days in an inert vessel (eg glass, stainless, ceramic, inactive wood). Water white appearance.

181
Q

What are the two types of wood-aged Chilean Pisco?

A

Pisco de Guarda
Pisco Envejecido

182
Q

What is Pisco de Guarda?

A

A Chilean pisco aged in active French or America oak for a minimum of 180 days.

183
Q

What is Pisco Envejecido?

A

An aged pisco. Aged in active French or American oak for at least one year, although most age for two or more years.

184
Q

What grape varieties are authorized for use in Peruvian Pisco?

A

Italia
Moscatel
Albilla
Torontel
Quebranta
Ciolla Negra
Mollar

185
Q

Is Pisco Peru made from pomace or fermented grape must?

A

Fermented grape must.

186
Q

How is Peruvian pisco distilled?

A

Pot still distillation.

187
Q

What additives are allowed in Peruvian Pisco?

A

None - including no water of neutral spirits.

188
Q

At what ABV must Peruvian Pisco be bottled?

A

The same ABV as when produced, and must be between 38% and 48%

189
Q

What are the aging requirements for Peruvian Pisco?

A

No wood
3 months in inert vessels - eg copper, glass, stainless, clay

190
Q

What are the main styles of Peruvian Pisco?

A

Pisco Puro (Pure pisco)
Pisco Acholado (blended pisco)
Pisco Mosto Verde (Green must pisco)
Pisco Aromatico (aromatic pisco)

191
Q

What is Pisco Puro?

A

A Peruvian pisco made from a single grape variety.

192
Q

What is Pisco acholado?

A

A blended Peruvian pisco produced with more than one grape variety, generally a blend of aromatic and non-aromatic or different types of pisco blended together.

193
Q

What is Pisco mosto verde?

A

Green Musk Pisco - A Peruvian pisco produced via the distillation of partially fermented grape must distilled while the must still contains some residual sugar.

194
Q

What is Pisco Aromatico?

A

A Peruvian pisco produced using just the aromatic grape varieties.

195
Q

What is Fine brandy?

A

A high quality French brandy produced outside of Cognac or Armagnac.

196
Q

What are some
Fine Brandies?

A

Fine de Bordeaux
Fine de Bourgogne
Fine de la Marne

197
Q

What is Fine de la Marne?

A

Brandy produced from grapes grown in the Champagne wine region.

198
Q

What percentage of US brandy is produced in California?

A

More than 90%

199
Q

Where and when was California brandy first produced?

A

The 1860s, Almaden Vineyards.

200
Q

What grapes are used for the production of California brandy?

A

Types are not regulated, mostly Thompson Seedless ad Ugni Blanc, with some Colombard and Folle Blanche.

201
Q

Where are most of the grapes for California brandy grown?

A

The San Joaquin Valley, from Lodi to Fresno.

202
Q

How is California brandy usually distilled?

A

Continuous column still. Some artisanal producers use pot still.

203
Q

How long must California brandy be aged?

A

2 years in oak containers. Some age for 4-8 years of longer.

204
Q

When was the first brandy made in South Africa?

A

1672.

205
Q

Where is most of the brandy in South Africa produced?

A

Robertson and Worcester.

206
Q

What are the three types of South African brandy?

A

Pot Still Brandy
Blended Brandy
Vintage Brandy

207
Q

What is South African Pot Still brandy?

A

100% pot still brandy (as of 2014)
Must be aged minimum 3 years in oak.

208
Q

What is South African Blended brandy?

A

A brandy made up of a minimum of 30% pot still brady, with unmatured wine spirits permitted to be used up to a maximum of 70% of the blend.

209
Q

What is South African Vintage brandy?

A

Produced from a minimum of 30% pot still distillate that must have been aged for a minimum of 8 years in oak barrels. Column still spirits, which must also have been matured for at least 8 years may make up a maximum of 60% of the blend. Any remaining balance may be unmatured wine spirit.

210
Q

What is Alter Weinbrand?

A

A German brandy aged a minimum of 6 months in wood.

211
Q

What is Weinbrand Uralt?

A

A German brandy aged for a minimum of twelve months in wood.

212
Q

What is used to make Germany brandy?

A

Imported wine, mostly from Spain.

213
Q

What is Asbach Uralt?

A

One of the most widely distributed German brandies.

214
Q

What is Metaxa?

A

A Greek brandy, made in small pot still, aged in Limousin for 3-30 years, and infused with rose petals and herbs. Sweet - could technically be a liqueur.

215
Q

What is El Presidente?

A

Mexican brandy - uses mainly Thompson Seedless and Perlette.

216
Q

What is Singani?

A

A Bolivian brandy.

217
Q

What grapes are used for Singani?

A

Muscat of Alexandria grapes grown at an elevation of at least 5250 feet.

218
Q

How is Singani aged?

A

A short period of time in stainless steel (typically 6 months)

219
Q

What are the three labels of maturation for Australian brandy?

A

Matured - Minimum 2 years in wood
Old - Minimum 5 years in wood
Very Old - Minimum 10 years in wood.

220
Q

What are the main grapes used for Australian brandy?

A

Ugni Blanc
Pedro Ximenez
Palomino
Sultana

221
Q

What is Aguardente?

A

A Portuguese fine, aged brandy.

222
Q

What is Aguardente de Vinho Louinha?

A

A Portuguese brandy produced in the Oeste region of Portugal, 40 miles N/NW of Lisbon.

223
Q

What grapes are used in Aguardente de Vinho Lourinha?

A

Recommended varieties are Alicante, Alvadurao, Boal Espinho, Marquinhas, Malvasia Rei, Talia and Cabinda.

224
Q

How is Aguardente de Vinho Lourinha distilled?

A

A wine (no more than 10% ABV) is distilled in either a continuous still to a max 78% ABV or a pot still to a max 72% ABV.

225
Q

How is Aguardente de Vinho Lourinha aged?

A

Must be aged in oak barrels for at least 24 months before blending and bottling.

226
Q

What does Aguardente mean in Portuguese?

A

Fire-water

227
Q

How is pomace brandy produced?

A

The skins, pulp and seeds leftover from wine production are lightly pressed or steamed to released the remaining juice, to which water may be added before the mixture is fermented and distilled.

228
Q

What are the two types of pomace brandy distributed internationally?

A

Grappa (Italy) and Marc (France)

229
Q

What does grappa mean in Italian?

A

Grape stalk.

230
Q

At what ABV is grappa usually bottled?

A

Between 40-45%.

231
Q

What is monovitigno?

A

A grappa produced from a single grape variety.

232
Q

What grapes were used in the production of the first single variety grappa?

A

100% Picolit

233
Q

How is Grappa aged?

A

Either in inert containers for several months or in wood.

234
Q

What are the two label options and requirements for Grappa aged in wood?

A

Vecchia or Invecchiata - Min12 months in wood
Riserva or Stravecchia - Min 18 months in wood.

235
Q

What type of wood barrels are used for Grappa aging?

A

Oak, ash, chestnut, or other wood.

236
Q

What is a caffe corretto?

A

Grappa with a shot of espresso.

237
Q

What is Resentin?

A

Grappa used to rinse out rest of espresso from cup.

238
Q

What is the full name of Marc?

A

Eaux-de-vie de marc.

239
Q

About how many wine producing regions in France make Marc?

A

More than 30

240
Q

What is considered one of the highest quality examples of Marc?

A

Eaux-de-vie de marc de Bourgogne

241
Q

What is Orujo?

A

A traditional Spanish pomace brandy.

242
Q

What Spanish region has a GI for pomace brandy?

A

Orujo de Galicia.

243
Q

Are there aged versions of Orujo?

A

Yes, Orujo envejecido (aged Orujo), minimum 1 year in 500 liter barrels (or smaller) or 2 years in larger barrels.

244
Q

What is Queimada?

A

A traditional Galician beverage made with Orujo, sugar, lemon peel, cinnamon, and coffee beans. It is set aflame, and stirred until the blue flames die out. May include incantation, based on Celtic lore.

245
Q

What is Bagaceira?

A

A Portuguese pomace brandy.

246
Q

What is Bagaceira also known as?

A

Aguardente Bacaeira
Destilação do bagaço
Bagaço

247
Q

How is Portuguese Bagaceira aged?

A

It can be unaged (or briefly aged)
Finest versions - often at least two years in oak.

248
Q

What is the label term for aged Portugues Bagaceira

A

Velha

249
Q

What is Calvados?

A

An apple brandy produced in the French area of Normandy.

250
Q

What is Calvados classified as in the EU?

A

A cider spirit.

251
Q

What is Calvados Domfrontais?

A

A brandy made from apples and pears. Must use 30% pear cider. Many use between 70-80% pears. Uses continuous column still, ad must be aged in oak a minimum of 3 years.

252
Q

How is Calvados produced?

A

The fruit is crushed to a pulp and further pressed to release the juice. It ferments for at least a month at a low temperature until there is no sugar left. This is a dry cider that is distilled using a variety of techniques

253
Q

What are the four categories of apples used for the production of Calvados?

A

Acidic/sour
Bitter
Sweet
Bittersweet

254
Q

What is a typical blend of the categories of apples used to make Calvados?

A

10% Acidic/sour
20% Bitter
50% Bittersweet
20% Sweet

255
Q

What is the approximate ABV of the cider that is distilled in the production of Calvados?

A

6%

256
Q

How long is the fermentation process for more premium Calvados?

A

6-8 weeks, slower than regular Calvados

257
Q

What is a foudres?

A

A large oak barrel traditionally used for aging Calvados. Ranges in size from 250-2500 gallons.

258
Q

What are the three AOCs for Calvados?

A

Calvados AOC
Calvados Pays d’Auge AOC
Calvados Domfrontis AOC

259
Q

What percentage of the production of Calvados is Calvados AOC?

A

Over 70%

260
Q

What is the aging requirement for Calvados AOC?

A

2 years in oak barrels.

261
Q

How is Calvados AOC distilled?

A

Using single column distillation, but double distillation is allowed.

262
Q

What is Calvados Pays d’Auge AOC?

A

The highest quality Calvados. Limited to the east end of Calvados and a few adjoining districts. Pears are limited to no more than 30% of the blend.

263
Q

What is the aging requirement for Calvados Pays d’Auge AOC?

A

Minimum 2 years in oak barrels. May be aged up to forty years.

264
Q

How is Calvados Pays d’Auge distilled?

A

Double distillation in an alembic pot still.

265
Q

What does Calvados Fermier mean?

A

It is a farmer-produced spirit made using traditional agricultural methods.

266
Q

What is another term for Calvados Fermier?

A

Produit Fermier

267
Q

What are the labeling terms used for Calvados?

A

*** (three stars) /Fine/VS
Vieux/Reserve
VO/VSOP/Vieille Reserve
XO/Extra/Napoleon/Hors d’Age

268
Q

What is the aging requirement for *** / Fine / VS Calvados?

A

2 years

269
Q

What is the aging requirement for Vieux/Reserve Calvados?

A

3 years

270
Q

What is the aging requirement for VO / VSOP / Vielille Reserve Calvados?

A

4 years

271
Q

What is the aging requirement for XO/Extra/Napoleon/Hors d’Age Calvados?

A

6 years, although many aged longer.

272
Q

What is Pommeau?

A

A French spirit made by mixing 2 parts unfermented apple juice with one part one-year-old calvados. It is then aged for at least 14 months. technically a mistelle.

273
Q

What is Applejack?

A

A US brandy made from apple cider.

274
Q

What is freeze distillation?

A

The historic method of Applejack production. Apple cider was left outside to freeze, and chunks of ice were chipped off to concentrate the alcohol content.

275
Q

Where did the name applejack come from?

A

Apples - the fruit used and
Jacking - the term for freeze distillation.

276
Q

What was the US’s first distillery to receive a permit?

A

Laird’s Distillery of Scobeyville, New Jersey, producers of Applejack.

277
Q

What is blended Applejack?

A

A mixture of at least 20% apple brandy that has been stored in oak for at least 2 years, combined with no more than 80% neutral spirits.

278
Q

What is a classic cocktail made with Applejack?

A

Jack Rose, a blend of applejack, lemon juice and grenadine.

279
Q

What is pear brandy formally called?

A

Eaux de vie de poire

280
Q

What pears are used to make pear brandy?

A

William Bo-Chretien (Bartlett in US)

281
Q

Describe pear brandy.

A

Generally unaged, colorless, and produced to preserve the distinctive aroma of ripe pear.

282
Q

What is cherry brandy known as in German-speaking countries?

A

Kirsch or Kirschwasser

283
Q

Where is kirsch believed to have originated?

A

The Black Forest of Germany

284
Q

Describe Kirsch

A

A clear and colorless fruit spirit. Generally unaged. Refined taste with subtle flavors of cherry and a slight bitter-almond aftertaste.

285
Q

Is Kirsch aged?

A

Kirsch is generally unaged, but may be aged for short time in inert vessels.

286
Q

What is Kirsch made from?

A

Cherries - may be either just the fruit or the fruit and the pits.

287
Q

What is the difference in flavor of Kirsch using just the fruit or complete (with pit as well)

A

Just the fruit - more cherry flavor
Complete - bitter-almond, marzipan like flavor along with the cherry.

288
Q

How is Kirsch generally served?

A

Neat as an aperitif or a digestif. Also used in some recipes (Swiss Fondue, Black Forest Cake).

289
Q

Where is apricot brandy made?

A

Mostly Hungary and Austria.

290
Q

What is Barack Palinka?

A

Apricot brandy made in Hungary.

291
Q

What is Marillenschnaps?

A

An Austrian apricot brandy made in the Wachau region. Has a strong, clean apricot aroma.

292
Q

What are other names for Marillenschnaps?

A

Marillenbrand
Marillen Apricot eau-de-vie.

293
Q

What does Marillen mean?

A

It is the Austrian term for apricots (in other German speaking countries it is aprikosen)

294
Q

What is slivovitz?

A

Plum brandies produced in Central Europe.

295
Q

How is slivovitz produced?

A

From crushed black plums fermented with their skins, seeds and pulp. One or several distillations, aged or unaged.

296
Q

What is Mirabelle?

A

A French plum brandy made from yellow plums.

297
Q

What is Quetsch?

A

A French plum brandy (using black plums) made in Alsace.

298
Q

What is Pflümli (or plum eau-de-vie)?

A

Plum brandy made in Switzerland and the US.

299
Q

What is Framboise?

A

A French eaux-de-vie made from Raspberries.

300
Q

What is Fraise?

A

A French eaux-de-vie made from strawberries.

301
Q

What is Obstler (or Obstbrand)?

A

Fruit spirits made from a mixture of fruit.

302
Q

What are clear spirits made from a mixture of fruit made in Austria, Switzerland, and southern Germany called?

A

Schnapps

303
Q

What is a geist spirit?

A

A spirit made by macerating soft fruits in neutral alcohol to impart their flavor, and then the resulting infused liquid is distilled.

304
Q

What is himbeergeist?

A

A raspberry infused spirit produced mainly in Germany and Austria.

305
Q

What is Schwarzwalder Himbeergeist?

A

A clear spirit created by macerating fresh raspberries in neutral spirits for several weeks before diluting and distilling the mixture. Has GI status.

306
Q

What may geist spirits be made from?

A

Fruit, flowers, vegetables, or spices.

307
Q

What is flavored brandy?

A

In the US, brandies flavored with natural flavorings. Battled at a minimum of 30% ABV. If there is a predominant flavor, must appear on the label. Most flavored brandies are sweetened, can sometimes also be classified as liqueurs.

308
Q

What is a montant?

A

The first aroma from cognac that hits the nose.

309
Q

What is the “second nose”?

A

The second aroma to hit the nose while tasting cognac.

310
Q

What are some classic cocktails based on brandy?

A

The Sidecar
The Stinger
Brandy Alexander.

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