CHAPTER 1: SPIRIT PRODUCTION

Question 1

Beverage definition

Answer 1

A liquid specifically prepared for human consumption (needs to be created by man, unlike water and milk).

Question 2

4 primary types of beverages

Answer 2

1. Non alcohol beverages: beverages that would normally contain alcohol, but are made with no more than 0.5% alcohol by volume
2. Soft drinks: unlike “hard” drinks, “soft” drinks contain no alcohol, such as soda, sparkling water, tea, and lemonade
3. Hot beverages: produced through a heated infusion process, such as coffee, tea, hot cider, and hot chocolate
4. Alcoholic beverages: a drink containing ethanol (commonly known as alcohol)

Question 3

Alcohol definition

Answer 3

general term for any organic compound in which a hydroxyl group (-OH) is bound to a carbon atom, which in turn may be bound to other carbon atoms and further hydrogen compounds; comes from the Arabic “al ko’hl” which translates into finely divided

Question 4

3 types of beverage alcohol

Answer 4

1. Malt
2. Wine
3. Spirits

Question 5

Basic production of malt beverages and wine

Answer 5

produced via a fermentation process where the resulting beverage is cooled and filtered prior to bottling and consumption

Question 6

Basic production of spirits

Answer 6

produced via a fermentation process where the resulting beverage is cooled and filtered prior to bottling and consumption, and alcohol levels are concentrated and refined through a distillation process

Question 7

The main classes of spirits in order of development

Answer 7

1. Whiskey
2. Brandy
3. Vodka
4. Liqueurs
5. Gin
6. Rum
7. Tequila

Question 8

Spirit definition

Answer 8

a potable alcoholic beverage obtained from the distillation of a liquid that contains alcohol

Question 9

Congener definition

Answer 9

impurities; materials that are separated and collected as a result of the distillation process, which ultimately give the spirits families their distinct characteristics

Question 10

ABV definition

Answer 10

percent alcohol by volume; the concentration of alcohol in a spirit

Question 11

Proof definition

Answer 11

twice the amount of ABV; cannot exceed 191.2 proof because at that point ethanol is an azoetrope with water

Question 12

5 basic stages of spirits production

Answer 12

1. Washing/mashing milling
2. Fermentation
3. Distillation
4. Maturation
5. Blending

Question 13

Washing/mashing/milling definition

Answer 13

1. First stage in spirits production
2. A starch source is converted to sugar by exposure to heat and/or water in a washing or cooking process
3. A readily fermentable sugar source is pressed or extracted from its resource such as fruit or sugarcane and cooked if necessary

Question 14

Fermentation definition

Answer 14

2nd stage in the spirits production process; the sugar source is converted to alcohol, carbon dioxide and heat by the action of yeast; the chemical conversion of carbohydrates into alcohols; natural process that creates alcohol

Question 15

Fermentation process

Answer 15

1. Alcohol is produced from sugar
2. Sugar comes from (other than sugar cane) grain, potatoes, agave and other plant material (fruit), and is then transformed into alcohol by fermentation
3. Fermentation is the result of chemical changes in which a molecule of sugar is split into two molecules of ethyl alcohol and two molecules of carbon dioxide, with yeast acting as the agent

Question 16

Distillation definition

Answer 16

3rd stage in spirits production process; the process whereby a liquid made of two or more parts is separated into smaller parts of desired purity by the addition of heat to the mixture; the process of separating alcohol content of a fermented liquid by a series of evaporation and condensation processes; comes from the Latin “destillare” which means “to drop” or to “trickle down” - this refers to the visible dripping of the condensed product of any distillation

Question 17

Distillation process

Answer 17

1. The alcohol, particulate, water, and congener mixture (the elements which add flavor to each particular spirit) is heated in a boiler pot
2. Water boils at 212 degrees, while alcohol boils at 173 degrees
3. The mixture is heated up to a temperature between 173 and 212 degrees, thereby separating alcohol from the liquid
   
   1. The lower the temperature, the higher the concentration of alcohol will be in the distillate, the sharper and more biting aroma and taste
   2. The higher the temperature, the higher the concentration of water and congeners, the more flavor, aroma, and smoothness of character
4. A condenser is used to collect the alcohol vapor, and is then condensed to its liquid form
5. A receiver collects the resulting liquid, which is now a spirit of some type
6. Often it will take more than one distillation process to remove the necessary impurities to achieve the desired level of flavor in the final product

Question 18

Distillation primary equipment

Answer 18

1. Still: an apparatus for distilling liquids, such as alcohols, consisting of a vessel in which the substance is vaporized by heat and a cooling device in which the vapor is condensed; separates the mixture of liquids into their individual components
   
   1. Boiler pot: heats the original beverage
   2. Condenser: a condenser in which the heated vapor is cooled back to liquid state
   3. Receiver: collects the condensed liquid

Question 19

Maturation definition

Answer 19

4th stage in spirit production process; many distilled spirits are stored in charred oak barrels, where they gradually develop a distinct taste, aroma and color

Question 20

Maturation of spirits classes

Answer 20

• No maturation (immediately ready for consumption after distillation)
  
  • Vodka and gin
• Un-aged expressions and matured expressions
  
  • Brandy
  • Rum
  • Tequila
• Necessary maturation
  
  • Whiskey

Question 21

Glass vs. oak containers

Answer 21

• Once a spirit is placed in glass and sealed against air, no further change takes place
• As long as a spirit is in an oak container (or barrel), there is constant change possible

Question 22

Explain why all spirit maturation takes place in an oak container (usually a barrel)

Answer 22

• Oak has a great deal of strength and is resistant to insect and fungal attack because of its high tannin content
• American oak vs. French Oak
  
  • French provides greater refinement, while American provides greater texture and resistance to aging

Question 23

Four key reactions involved in the maturation process

Answer 23

1. Extraction: water and alcohol soak approximately one-half the thickness of the oak stave
2. Evaporation: Angel’s Share
3. Reactive oxidation: oxygen enters the barrel to fill the ever expanding head space and turns acids and alcohols into flavors
4. Concentration: all of the flavor created in steps 1-3 are concentrated in the remaining liquid

Question 24

Properties of oak

Answer 24

• Semi-permeable: allows the contents of the barrel to evaporate through the walls of the barrel while allowing oxygen to enter the barrel
• Contains lignin, hemicellulose, and tannins, which is absorbed by the aging spirit, which in turn becomes less harsh and sweeter
  
  • These components need to be exposed to heat in order to be useful during the maturation process; toasting or charring the interior surface of the barrel chemically decomposes the organic materials
• Oak can provide over 400 possible volatile compounds for aroma and flavor attributes

Question 25

Three primary components of oak

Answer 25

1. Lignin
2. Tannins
3. Hemicellulose

Question 26

Lignin definition

Answer 26

makes up 25%-3-% of the oak mass; heating yields vanillin and syringol (methoxy phenols), which smell and taste like vanilla

Question 27

Tannins definition

Answer 27

astringent, bitter polyphenols; causes the dry and puckery feeling in the mouth following the consumption of red wine, strong tea, or an overage spirit; also red as a result of tannins being toasted in the oak

Question 28

Hemicellulose definition

Answer 28

contains many different sugars, and is easily hydrolyzed (dissolved) by acid; heat causes it to easily caramelize into a strata of oak that distillers call the “red layer” - tastes like caramel, chocolate, and butterscotch

Question 29

Blending definition

Answer 29

5th stage of spirits production process; some spirits also go through a blending process, where spirits of different ages, distillery of origin, and spirit type expression are combined to create a consistent product

Question 30

History of distillation

Answer 30

• Alcohol has been produced since prehistoric times; Chinese in 3000 BC, Egyptians, Greeks and Romans before the birth of Christ
• The apparatus used for distilling most spirits are still very similar to those used in the 14th century