Chapter 1: Aging and Post-Distillation Procedures Flashcards
Term used for all spirits as they exit the still
New-make spirits
Color/appearance of all new-make spirits
Clear, Colorless, Water-white
Type (genus) of oak tree used for barrel production
‘Quercus’
Specific species of American white oak
‘Quercus alba’
Characteristics of oak that make it preferred wood for barrels
- Availability * Strength * Resilience * Bend-ability * High tannin content * Barrels are leak-proof yet still allow in small amounts of oxygen
Component of oak that provides structural integrity & makes up 40% of the wood’s mass
Cellulose
Component of oak that is soluble in alcohol and is responsible for the “red layer”
Hemicellulose
Component of oak that “glues” all the cells together and provides rigidity
Lignin
Flavourful compounds, found in small amounts in oak
- Tannins (bitter, astringent) * Lactones (flavor of coconut) * Other volatile phenolic acids
The six processes of oak aging
- Extraction * Evaporation * Oxidation * Concentration * Filtration * Coloration
Flavors that are often extracted from the red layer of a barrel
Chocolate, butterscotch, caramel
Aging process responsible for the “angel’s share”
Evaporation
Aspect of a barrel that allows for filtration to occur
Charring/charcoal layer
Method of filtration often used to remove visual “haziness” in an aged spirit
Chill filtration
Method of filtration often used to absorb harsh tastes/flavors
Charcoal filtration
