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CSS > CHAPTER 3: GIN & OTHER FLAVORED SPIRITS > Flashcards

CHAPTER 3: GIN & OTHER FLAVORED SPIRITS Flashcards

3
Q

Gin and Other Flavored Spirits

What three (3) factors determine a Gin Style?

A
  1. Distillation
  2. Botanical Recipes
  3. Maturation
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4
Q

Gin and Other Flavored Spirits

Where can Gin be produced?

A

Anywhere

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5
Q

Gin and Other Flavored Spirits

Define Gin:

A

Flavored spirits obtained by redistilling a high-proof spirit primarily with juniper, with the option of additional flavoring agents.

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6
Q

Gin and Other Flavored Spirits

What is the minimum ABV for Gin?

A

40%, which is the same for Vodka

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7
Q

Gin and Other Flavored Spirits

What base materials can be used in Gin production?

A

Any, there are no restrictions on this.

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8
Q

Gin and Other Flavored Spirits

Name the two (2) types of Gin defined by the U.S. Federals Standards:

A
  1. Distilled Gin

2. Compound Gin

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9
Q

Gin and Other Flavored Spirits

When and who first developed the first gin, and for what purpose?

A
  1. In the 1600’s
  2. Dr. Sylvius (Franciscus de le Boe)
  3. As a inexpensive medicinal oil for bladder and kidney ailments
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10
Q

Gin and Other Flavored Spirits

Who or what countries used the following names for Gin?

  1. Genievre
  2. Genever
  3. Hollands
  4. Schiedam
A
  1. France, the original name, which means Juniper Berry
  2. Dutch
  3. Holland
  4. Holland
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11
Q

Gin and Other Flavored Spirits

Where does the term “Dutch Courage” come from?

A

The English developed this synonym for Gin after fighting with their allies, the Dutch in battle. The spirit was consumed for fortification.

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12
Q

Gin and Other Flavored Spirits

Why did the “Gin Craze” develop? (2)

A
  1. During the reign of Queen Anne, between 1702 - 1714, Excise tax on English distilled spirits was lowered. Taxes were raised on imported French wines and brandies.
  2. England allowed unlicensed production of gin
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13
Q

Gin and Other Flavored Spirits

When was the “Gin Craze” and how much did consumption increase?

A

Between 1720 - 1751 consumption of gin tripled, largely affecting the working class poor.

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14
Q

Gin and Other Flavored Spirits

What is a Dram Shop?

A

The precursor to the modern bar. Sold gin to either take home or consume standing up.

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15
Q

Gin and Other Flavored Spirits

How did England address the “Gin Craze”?

A

Several Gin Acts were imposed that required a license to sell gin and instituted taxation.

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16
Q

Gin and Other Flavored Spirits

What style of Gin was most popular during the “Gin Craze”?

A

Old Tom Gin

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17
Q

Gin and Other Flavored Spirits

What played the most significant role the shift to quality Gin production?

A

The invention of the Continuous Still, otherwise known as the Patent or Coffey Still, during the 18th century.

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18
Q

Gin and Other Flavored Spirits

What style of Gin was created as a result of the introduction of the Continuous Still?

A

London Dry Gin

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19
Q

Gin and Other Flavored Spirits

How did the consumption of Gin spread to other continents?

A

The English

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20
Q

Gin and Other Flavored Spirits

What is bitter quinine used for?

A

Blended with Gin to create a gin and tonic to control malaria

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21
Q

Gin and Other Flavored Spirits

What is “bathtub gin”?

A

Compound gin.

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22
Q

Gin and Other Flavored Spirits

Which spirit was adopted by US society first, Vodka or Gin?

A

Gin

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23
Q

Gin and Other Flavored Spirits

What base material is the mash mainly made from in a traditional Gin? What are alternative base materials?

A

Cereal grains. Sugarcane and root vegetables like potatoes or sugar beets can also be used

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24
Q

Gin and Other Flavored Spirits

What ABV is the gin wash distilled to?

What is the exception?

A

95% ABV

Genever is taken off at a much lower level

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25
Q

Gin and Other Flavored Spirits

What is Juniper and what aromas does it contribute?

A
  1. Berries from the evergreen tree.

2. Fresh pine aroma

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26
Q

Gin and Other Flavored Spirits

What is the second most-used botanical?
From what plant is it derived?
What are its aromatics?

A

Coriander (seed) from the Cilantro plant

Peppery and Spicy character

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27
Q

Gin and Other Flavored Spirits

What aromatics does Angelica have?

A

earthy and woody character

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28
Q

Gin and Other Flavored Spirits

What aromatics does Orris root have?

A

Violets or floral notes

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29
Q

Gin and Other Flavored Spirits

What are the two (2) primary sets of regulations that govern the production of gin?

A
  1. United States

2. EU

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30
Q

Gin and Other Flavored Spirits

What are the six (6) Gin Botanical Classifications?

A
  1. Seed or Bean
  2. Herb
  3. Bark
  4. Citrus Peel
  5. Root
  6. Other
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31
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Aniseed

A

Seed or Bean

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32
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Caraway

A

Seed or Bean

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33
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Cardamom

A

Seed or Bean

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34
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Coriander

A

Seed or Bean

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35
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Cocoa

A

Seed or Bean

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36
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Vanilla

A

Seed or Bean

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37
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Angelica

A

Herb

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38
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Chamomile

A

Herb

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39
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Hyssop

A

Herb

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40
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Marjoram

A

Herb

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41
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Mint

A

Herb

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42
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Rosemary

A

Herb

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43
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Sage

A

Herb

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44
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Cassia

A

Bark

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45
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Cinnamon

A

Bark

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46
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Quinine

A

Bark

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47
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Grapefruit
Lemon
Lime
Orange
A

Citrus Peel

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48
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Clove

A

Root

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49
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Fennel

A

Root

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50
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Licorice

A

Root

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51
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Orris

A

Root

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52
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Almond
Calamus
Genetian
A

Other

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53
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Calamus

A

Other

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54
Q

Gin and Other Flavored Spirits

Gin Botanical Classifications:
Which category does the following belong in?
Genetian

A

Other

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55
Q

Gin and Other Flavored Spirits

What are the two (2) ways to make Distilled Gin?

A
  1. Original Distilled Gin

2. Redistilled Gin

56
Q

Gin and Other Flavored Spirits

How is Original Distilled Gin made?

A
  1. The mash is double-distilled in pot stills.
  2. The second distillation uses a gin head or steep the botanicals with the base spirit.
  3. The vapors come off the gin still at 150-170 proof
57
Q

Gin and Other Flavored Spirits

Define Gin Head:

A

A mesh tray, basket, or perforated rack that hangs above the liquid level and contains the botanicals to be infused into the finished gin.

58
Q

Gin and Other Flavored Spirits

Explain how a gin head works:

A

alcoholic vapors pass through the gin head and pick up the aromatic oils of the botancials. These vapors are then condensed to gin.

59
Q

Gin and Other Flavored Spirits

What proof does the vapors come of the gin still at?

A

150 to 170 proof

60
Q

Gin and Other Flavored Spirits

How is Redistilled Gin made?

A
  1. The mash is distilled in a column still to at least 190 proof.
  2. Water is added to reduce the spirit to 120 proof.
  3. Reduced spirit is placed in a Gin Still with a Gin Head to pick up flavoring, coming off at 150 to 170 proof.
  4. Only the heart is used
  5. Water is added to reduce spirit to 80 proof or higher.
61
Q

Gin and Other Flavored Spirits

What are the two (2) ways to make Compound Gin?

A
  1. Cold Compounding

2. Compounding Essence

62
Q

Gin and Other Flavored Spirits

How is compound gin made?

A

by mixing high-proof neutral spirits with extracts of juniper berries and other botanicals and flavorings.

63
Q

Gin and Other Flavored Spirits

Explain the Cold Compounding method for making compound gin:

A
  1. Gin concentrate is produced using a gin still.

2. Concentrate is added to high-proof spirit at AMBIENT room temperature.

64
Q

Gin and Other Flavored Spirits

Explain the Compounding Essence method for making compound gin:

A
  1. Essential oils are added to a neutral spirit
  2. Mixture is blended
  3. Spirit is reduced to bottling strength
65
Q

Gin and Other Flavored Spirits

What are the EU regulations for Gin production?

A
  1. Both Distilled and Compound Gin are recognized, like the US
  2. Made from a spirit that meets the requirements of original strength, which is at least 96% ABV, and is below the MAXIMUM level of congeners for that type of spirit.
  3. At least 37.5% ABV with the addition of demineralized or distilled water
66
Q

Gin and Other Flavored Spirits

True of False:

London Dry Gin is produced all over the world.

A

TRUE

67
Q

Gin and Other Flavored Spirits

True of False:

London Dry Gin has the least amount of rules imposed of all the gin styles.

A

FALSE

68
Q

Gin and Other Flavored Spirits

What are the requirements when producing a London Dry Gin?

A
  1. Redistilled in the presence of Juniper berry and other natural botanicals.
  2. No other flavorings may be added AFTER redistillation.
69
Q

Gin and Other Flavored Spirits

What type of gin is London Dry Gin?

A

Distilled gin, NOT compound.

70
Q

Gin and Other Flavored Spirits

Which style gin would be described as “Light, Dry and Crisp, with an overlying juniper berry flavor:?

A

London Dry Gin

71
Q

Gin and Other Flavored Spirits

What do the following terms indicate:
Dry Gin
Extra Dry Gin
Very Dry Gin

A

A lack of any sweetness.

Yes, that’s it.

72
Q

Gin and Other Flavored Spirits

What style of gin would be described as “full-bodied, clear in color, and slightly fruity, with a very aromatic juniper profile”?

A

Plymouth Gin

73
Q

Gin and Other Flavored Spirits

Of the English port gins, how many still exist?

A

Two, London Dry Gin and Plymouth Gin

74
Q

Gin and Other Flavored Spirits

What is the history of Plymouth Gin?

A

It is the last remaining style from english port distilleries, apart from London Dry Gin. Black Friars Distillery founded in 1697, starting making gin in 1793 and was renamed Coates & Co. and is the only producer of this style today.

75
Q

Gin and Other Flavored Spirits

What style of gin is considered sweet?

A

Old Tom Gin

76
Q

Gin and Other Flavored Spirits

What is the history of Old Tom Gin?

A

The gin consumed during the English “Gin Craze”. Bars had plaques of Old Tom Cats and pedestrians could deposit money into the mouth and a shot of gin would get poured back to the customer via a tube between the paws.

77
Q

Gin and Other Flavored Spirits

What gin was originally used to make a Tom Collins?

A

Old Tom Gin

78
Q

Gin and Other Flavored Spirits

What is Old Tom Gin sweetened with?

A

Simple Sugar

79
Q

Gin and Other Flavored Spirits

What style of gin would be considered the precursor to modern gin?

A

Genever or Jenever

80
Q

Gin and Other Flavored Spirits

Which style of gin has and AOC designation and what countries is it limited to?

A

Genever, which can only be produced in the Netherlands, Belgium, 2 departments of France, and 2 states of Germany

81
Q

Gin and Other Flavored Spirits

What style gin would be described as “Full-bodied, with a distinct malt flavor”?

A

Genever

82
Q

Gin and Other Flavored Spirits

What makes Genever unique?

A
  1. AOC designation
  2. From a malted grain mash (malt spirit)
  3. Lower bottling proof
83
Q

Gin and Other Flavored Spirits

How does the malted spirit used in Genever impact the juniper flavor?

A

It reduces the pungency.

84
Q

Gin and Other Flavored Spirits

Explain how Genever is produced

A
  1. Equal parts of malted barley and other cereal (usually corn) are milled, cooked and fermented into beer. This beer is distilled in a column still to 50% ABV, then reduced to 25% ABV with distilled water. Two additional distillations are done in pot stills to create the Malt Wine, which is between 45-48%
    ABV
  2. A neutral spirit is concurrently produced in a continuous still and infused with low quantities of juniper, botanicals, and hops and then redistilled, and then diluted to produce a low-proof distillate.
  3. The two components are blended and have an ABV of 40%
85
Q

Gin and Other Flavored Spirits

What does the bottle of Genever traditional look like?

A

Cylindrical stoneware crock.

86
Q

Gin and Other Flavored Spirits

What are the four (4) sub-styles of Genever?

A
  1. Oude
  2. Jonge
  3. Graanjenever
  4. Korenwijn
87
Q

Gin and Other Flavored Spirits

What is the original Genever, and is sweet and malty. It contains at least 15% malt spirit?

A

Oude (old)

88
Q

Gin and Other Flavored Spirits

What Genever is drier and lighter bodied and may not contain more than 15% malt spirit?

A

Jonge (young)

89
Q

Gin and Other Flavored Spirits

What Genever does not contain any malt spirit?

A

Graanjenever

90
Q

Gin and Other Flavored Spirits

What Genever is aged in 700L or smaller casks and has at least 15% malt spirit?

A

Korenwijn

91
Q

Gin and Other Flavored Spirits

What is the name of the German gin that is double-distilled and flavored with juniper and other botanicals?

A

Wacholder

92
Q

Gin and Other Flavored Spirits

What is the name of the oldest German Gin, that is only flavored with juniper?

A

Steinhager

93
Q

Gin and Other Flavored Spirits

Requirements for Flavored Gins:

A
  1. Only natural flavoring materials may be used
  2. Bottle at 30% ABV or higher
  3. Dominant flavor must appear on the label
94
Q

Gin and Other Flavored Spirits

Under EU law, from what can anise-flavored spirits deriver their flavor?

A
  1. Star Anise
  2. Green Anise
  3. Fennel
    However, Anise must be dominant
95
Q

Gin and Other Flavored Spirits

What is the second most common botanically infused neutral spirit? Where does it originate?

A

Anise-based, originating from the Mediterranean

96
Q

Gin and Other Flavored Spirits

Where is caraway the popular botanical ingredient?

A

Scandinavia

97
Q

Gin and Other Flavored Spirits

Define Louching:

A

cloudiness of the spirit as a result of botanical oils falling out of solution because water was added. These oils can remain in an alchol-dominant solution.

98
Q

Gin and Other Flavored Spirits

Name two types of botanical spirits that demonstrate louching:

A
  1. Anise-based

2. Caraway-based

99
Q

Gin and Other Flavored Spirits

Define Raki (Rucka):

A

One of the oldest spirits and highest quality anise spirits, from Turkey and Greece. Produced from sultana grapes, dried or fresh. Fermented into wine with 10% ABV and column distilled to 94% ABV. It is then redistilled in an alembic still with aniseed. The head is collected at 72% ABV.

100
Q

Gin and Other Flavored Spirits

How is Ouzo different from Raki?

A
  1. Ouzo can use sugarcane in addition to grapes.

2. Sweeter with maximum sugar of 50 g/L

101
Q

Gin and Other Flavored Spirits

What botanical is used in Absinthe production?

A

Wormwood

102
Q

Gin and Other Flavored Spirits

What characteristics does wormwood impart?

A

Musky, floral and licorice

103
Q

Gin and Other Flavored Spirits

What botanical spirit was banned in the US and when was it lifted?

A

Absinthe was banned in 1915, due to the implication of it causing mental illness. The ban was lifted in 2007.

104
Q

Gin and Other Flavored Spirits

What is the primary botanical in Pernod?

A

Anise

105
Q

Gin and Other Flavored Spirits

What is the primary botanical in Pastis?

A

Anise

106
Q

Gin and Other Flavored Spirits

How do Pernod and Pastis differ?

A

Pastis is drier and is made from 48+ botanicals go into the secret recipe!

107
Q

Gin and Other Flavored Spirits

What is the maximum sugar allowed in Pastis?

A

100 g/L

108
Q

Gin and Other Flavored Spirits

Who developed the following?

  1. Pernod
  2. Pastis
A
  1. Henri-Louis Pernod

2. Ricard distillery

109
Q

Gin and Other Flavored Spirits

Define Akavit (Aquavit):

A

Collective name for caraway-seed-based spirits. Potato based neutral spirit, flavored with caraway, dill and coriander.

110
Q

Gin and Other Flavored Spirits

Where is Akavit produced?

A

Scandinavia: Denmark and Sweden

111
Q

Gin and Other Flavored Spirits

What is oak-aged Akavit or Aquavit called?

A

Snaps or Schnaps

112
Q

Gin and Other Flavored Spirits

What is the primary botanical in Pacharan?

A

Sloe Berry

113
Q

Gin and Other Flavored Spirits

Where is Pacharan produced?

A

Basque Country of Spain under the Denominacion de Origen (DO) Pacharan Navarro

114
Q

Gin and Other Flavored Spirits

How is Pacharan made?

A

sloe berry, which is similar to plum, is macerated in neutral spirit with anise and then optionally sweetened. Deep red in color.

115
Q

Gin and Other Flavored Spirits

What is Pacharan called if it is made outside of the DO?

A

Sloe gin

117
Q

Gin and Other Flavored Spirits

True of False:

Sloe Gin is a style of Gin

A

FALSE

120
Q

Gin and Other Flavored Spirits

Where can London Dry be produced?

A

Any Country

121
Q

Gin and Other Flavored Spirits

Where is caraway seed commonly used in flavored spirits?

A

Scandinavia

122
Q

Gin and Other Flavored Spirits

What is the scientific name for juniper berry?

A

Juniperus Communis

123
Q

Gin and Other Flavored Spirits

Which country changed the original name Genievre to Gin?

A

England

124
Q

Gin and Other Flavored Spirits

When did high quality Gin begin to be produced?

A

late 1700s

125
Q

Gin and Other Flavored Spirits

How did the Continuous Coffey Still influence Gin production?

A
  1. Gave ability to produce low congener, high-proof neutral spirit.
  2. Reduced the need for Sweetener
126
Q

Gin and Other Flavored Spirits

During Prohibition what country was gin smuggled into the US from?

A

Canada

127
Q

Gin and Other Flavored Spirits

True or False: Gin is a heavy bodied Spirit

A

False -its light

128
Q

Gin and Other Flavored Spirits

What two qualities account for the differences between gins?

A
  1. The types of mash from which the base spirits are distilled
  2. the quality of juniper berries and other botanicals
129
Q

Gin and Other Flavored Spirits

When making original distilled gin, what is the alternative to using a gin head?

A

some distillers steep the botanicals in the base spirit during distillation

130
Q

Gin and Other Flavored Spirits

What are the two methods used to make compound gin?

A

Cold Compounding and Compound Essence

131
Q

Gin and Other Flavored Spirits

True or False: There are aging requirements for Gin in certain countries?

A

False

132
Q

Gin and Other Flavored Spirits

Genever is no longer called or considered a gin?

A

TRUE

133
Q

Gin and Other Flavored Spirits

What are the two types of German Gin?

A

Wacholder and Steinhager

134
Q

Gin and Other Flavored Spirits

What ways can flavor be added to the neutral spirit?

A

through maceration, distillation, redistillation, or addition of extracts

135
Q

Gin and Other Flavored Spirits

Due to the intense flavor of flavored spirits, how are they usually consumed?

A

most people dilute to 50/50 ratio of water to spirit

CSS (9 decks)

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