Chapter 1: Tasting and Evaluating Spirits Flashcards
Describe the term “louching”, explain why it happens and give one example of this.
When water is added, the appearance of a spirit can become hazy or fully opaque. Some chemicals in a spirit only remain in solution if the abv remains above a certain level. When water is added some of these chemicals come out of solution and form a suspension.
Eg. Aniseed-flavored spirits.
Why would a gin become slightly hazy when water is added?
This effect is called louching. Gins can do this if they have a high consentration of citrus oils.
Give an example of when there would be solids in a spirit? (Deliberate and accidental)
Deliberate: There are gold flakes in Goldschläger (a Swiss cinnamon schnapps with real gold flakes, 43.5%).
Accidental: Wood fragments from an oak barrel that have made it into the bottle.
Describe a spirit with high levels of group 1 fractions (headsy)?
The fractions are concentrated in the heads, giving the spirit a solventy aroma and a gritty, drying, powdery/chalky texture. Some describe a shooting, almost painful, sensation to the nose when they smell such liquids.
Describe a spirit with high levels of group 3 fractions (tailsy)?
The fractions are concentrated in the tails. These spirits have unattractive cheesy and plastic aromas, with rough and coarse textures.
Group 3 fractions leave form a residue in the still at the end of every second distillation. The residue is cleaned out wirh the heads next time the still is used.
Describe the aromas of cork taint. Give an example of when these aromas would surface.
Musty, damp cardboard aromas. They would be added to a spirit during production or via the packaging (during cork closures or from wood pallets/barrels).
How to minimize the possibilty of adding cork taint to a spirit?
Use high quality cork.
Why would a spirit become out of condition?
When a bottle has been open too long it can smell/taste less fresh and complex.
