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CHAPTER 4: WHISKIES Flashcards

1
Q

Whisky/Whiskey

Where is whiskey produced?

A

Everywhere

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2
Q

Whisky/Whiskey

What is the four (4) point standard of Whisky? (recognized in international trade agreements)

A
  1. Spirit obtained from fermented mash of grain
  2. Distilled at less than 95% ABV
  3. Stored in oak barrels
  4. Bottled at no less than 40% ABV
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3
Q

Whisky/Whiskey

What is the only spirit that must be made exclusively from grain?

A

Whisky

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4
Q

Whisky/Whiskey

What generally determines the type and combination of grains used in whisky production?

A

The country or region in which the whiskey is produced.

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5
Q

Whisky/Whiskey

Who was first believed to produce Whisky?

A

It is believed to be Irish Celts

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6
Q

Whisky/Whiskey

What was the first evidence of whiskey production?

A

The Exchequer Rolls of Scotland, in the last decade of the 15th Century shows an order from the king for a monk to make malt into aqua vitae.

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7
Q

Whisky/Whiskey

What does uisgebeathe or uisgebaugh mean?

A

Water of Life

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8
Q

Whisky/Whiskey

Which countries use the spelling “Whisky”? (no E)

A

Scotland and Canada. US varies.

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9
Q

Whisky/Whiskey

What is the five (5) step production procedure for Whisky?

A
  1. Mash/Wort Preparation
  2. Fermentation
  3. Distillation
  4. Maturation
  5. Blending and Bottling
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10
Q

Whisky/Whiskey

What are the four (4) primary grains used in making whisky?

A
  1. Barley
  2. Corn
  3. Rye
  4. Wheat
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11
Q

Whisky/Whiskey

Which of the four primary grains is malted or sprouted? Why?

A

Barley, since it is the most prolific source of enzymes.

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12
Q

Whisky/Whiskey

Does a grain recipe require a substantial amount of barley to convert the other starches into fermentable sugars?

A

No, a small amount is required.

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13
Q

Whisky/Whiskey

What two (2) enzymes are released with a grain sprouts?

A
  1. Alpha Amylase

2. Beta Amylase

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14
Q

Whisky/Whiskey

What does Diatase do?

A

The enzyme breaks down the carbohydrates or starches into maltose.

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15
Q

Whisky/Whiskey

What is the role of Maltose?

A

It is the bi-molecular sugar produced from the diatase and carbohydrate or starch reaction. This sugar further breaks down into a simple sugar with can then be fermented by yeast.

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16
Q

Whisky/Whiskey

During which phase do the enzymes become active.,Malting or Mashing?

A

Mashing

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17
Q

Whisky/Whiskey

When barley is germinated (malted) what is it called?

A

Green malt

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18
Q

Whisky/Whiskey

What is done with Green Malt?

A

It is kilned to stop germination and conclude the Malting phase.

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19
Q

Whisky/Whiskey

How does kilning play a role in flavor profiles?

A

The time and temperature of the heating process caramelizes the sugars in the malted grain

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20
Q

Whisky/Whiskey

What is the next step for kilned or roasted malt?

A

It is screened and ground into grist.

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21
Q

Whisky/Whiskey

What is done with the Grist?

A

It is mixed with hot water and heated to 135-170 degrees F in a Mash Cooker (US term) or Mash Tun (EU term)

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22
Q

Whisky/Whiskey

What occurs in the Mash Cooker or Mash Tun?

A

The water dissolves the sugars and liquefies most of the remaining starches. Diastase completes the conversion process. Starch is converted to sugar.

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23
Q

Whisky/Whiskey

Why are the Diatase enzymes able to become active?

A

The heat

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24
Q

Whisky/Whiskey

What does Scotland and Ireland call “Mash” or “Wort”?

A

The sugary liquid that is “washed” from the malt. It is drained off.

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25
Q

Whisky/Whiskey

What does the US call “Cook” or “Mash”?

A

The sugary liquid and ground grain particulates, which are allowed to remain in the mixture. Described as a thick slurry.

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26
Q

Whisky/Whiskey

What are the necessary requirements for water used in Whisky production?

A

Iron-free

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27
Q

Whisky/Whiskey

What effects would iron in the water have on the finished Whiskey?

A

Instead of being golden-hued, a mature whisky would have a black-tinge to the color.

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28
Q

Whisky/Whiskey

How does the presence or absence of calcium, magnesium, or phosphates effect the water quality in Whisky?

A

They determine the hardness or softness of the water, which has a sensory impact on the finished product.

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29
Q

Whisky/Whiskey

How does Scottish Whisky benefit from mountain stream water?

A

It is soft water that is best for steeping barley.

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30
Q

Whisky/Whiskey

How does Central US distilleries benefit from their local water?

A

Due to dissolved limestone and minerals, the water is hard and provides nutrients for the fermenting yeast.

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31
Q

Whisky/Whiskey

Two (2) methods for treating water:

A
  1. Reverse Osmosis

2. Activated Carbon Filtration

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32
Q

Whisky/Whiskey

Why should chlorine NOT be in distillation water?

A

It can kill off enzymatic reactions.

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33
Q

Whisky/Whiskey

Define Washback

A

In Scotland, vessels made from wood or stainless steel, where Whisky fermentation takes place.

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34
Q

Whisky/Whiskey

True or False:

Fermentation of US Whisky takes place in open top fermentors up to 20,000 gallons in size.

A

TRUE

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35
Q

Whisky/Whiskey

How long does Whisky fermentation take?

A

40-72 hours

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36
Q

Whisky/Whiskey

What is the finished ABV during Whisky fermentation? and what is this product referred to?

A

8-14% ABV, called “beer” or “wash”

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37
Q

Whisky/Whiskey

How does beer and whiskey differ during the Malting and Fermenation phases?

A

Hops are NOT used in whiskies, otherwise it is the same.

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38
Q

Whisky/Whiskey

What type of still is used for Whisky?

A

Either the Pot Still or the Column Still. For lighter elements the column still is used.

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39
Q

Whisky/Whiskey

Define: Low Wine

A

The distillate product from the first pot still batch.

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40
Q

Whisky/Whiskey

Define: Wash Still

A

The first Pot Still in Whisky distillation

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41
Q

Whisky/Whiskey

Define: Spirit Still

A

The second Pot Still in Whisky distillation

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42
Q

Whisky/Whiskey

Define: High Wines

A

The distillate product from the second pot still batch in Whisky production. The same as New Make Spirits.

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43
Q

Whisky/Whiskey

Define: New Make Spirit

A

The distillate product from the second pot still batch in Whisky production. The same as High Wines.

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44
Q

Whisky/Whiskey

What is done with the foreshots or feints?

A

They are selectively returned to the next distillation cycle for further refinement.

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45
Q

Whisky/Whiskey

How is the heart preserved in Whisky production?

A

The spirit flows through a Spirit Safe when it is sampled, alcohol strength is measured and classified.

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46
Q

Whisky/Whiskey

What proof is the New Make Spirit or High Wine reduced to prior to barrel aging in Whisky production?

A

125 proof

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47
Q

Whisky/Whiskey

What two (2) general parameters influence the finished Whisky, apart from length of aging:

A
  1. Type of Barrel used

2. Storage conditions during maturation

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48
Q

Whisky/Whiskey

What are the five (5) barrel parameters for Whisky?

A
  1. Type of oak: American or EU
  2. Method and drying time of oak
  3. How much toasting and or charring the barrels recieve
  4. New or Used
  5. If used; what liquid did it store previously
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49
Q

Whisky/Whiskey

What are the four (4) Physical Storage conditions that impact Whisky aging?

A
  1. What materials the warehouse is built with and the presence of windows
  2. Whether the warehouse is heated or naturally ventilated
  3. Single or multi-level buidling?
  4. Are barrels stacked or stored in a single layer?
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50
Q

Whisky/Whiskey

What is the largest influence on length of Whisky maturation in barrels?

A

Geographic location

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51
Q

Whisky/Whiskey

Which whiskeys require longer barrel aging, Northern European or Southern US?

A

Northern European

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52
Q

Whisky/Whiskey

List four (4) key reasons that the length of aging for Whisky barrels is greater in the EU:

A
  1. The climate is cooler
  2. Warehouses are generally single story, evening out external temperature variations
  3. Cool, damp environment with barrels closely stacked
  4. Barrels are used with saturated pores
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53
Q

Whisky/Whiskey

List four (4) key reasons that the length of aging for Whisky barrels is less in Kentucky or Tennesse than in the EU:

A
  1. The climate is warmer
  2. Warehouses or Rackhouses are 7-9 stories, with wide temperature fluctuations
  3. Barrels are NOT stacked, so there is more air circulation
  4. Barrels are new American oak, with very little pore saturation.
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54
Q

Whisky/Whiskey

What is the common practice for blending and bottling of whisky in the US?

A

Groups of barrels are disgorged into large vats and purified water is added to bring the ABV to 40%

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55
Q

Whisky/Whiskey

Name two exceptions to the standard blending technique for US Whisky:

A
  1. Single-barrel bottling

2. Cask-strength or Barrel Proof bottling

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56
Q

Whisky/Whiskey

Whisky:

Explain Single Barrel Bottling:

A

A selected single barrel is diluted to 40% ABV or higher and them bottled without being combined with other barrels.

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57
Q

Whisky/Whiskey

Whisky:

Explain Cask-Strength or Barrel Proof Bottling

A

NO water is added prior to bottling. This generally occurs in places where the alcoholic strength has already been reduced over the maturation process.

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58
Q

Whisky/Whiskey

What is Scottish Whisky called?

A

Scotch. It is a protected name.

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59
Q

Whisky/Whiskey

What are the laws of Scotch production?

A

Made from malted barley and be aged in Scotland for a minim of three years in barrel. Products must be at least 4 years old to enter the US.

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60
Q

Whisky/Whiskey

What is unique to the kilning process of Scotch?

A

Kilns are heated with PEAT.

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61
Q

Whisky/Whiskey

What is peat?

A

A compact, vegetative form of carbon or compressed biodegrading organic matter.

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62
Q

Whisky/Whiskey

What flavor does peat impart?

A

Smoky, slightly medicinal flavor

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63
Q

Whisky/Whiskey

Does the smoke from the peat come into contact with the grain?

A

Yes

64
Q

Whisky/Whiskey

Does all Scotch have the influence of peat?

A

No. Though most have a mild influence of “peat reek”

65
Q

Whisky/Whiskey

Scotch:

If some solids are left in the wort prior to fermentation, what will be the resulting flavor profile?

A

a more malty-flavored spirit

66
Q

Whisky/Whiskey

Scotch:

What ABV is the wort fermented to?

A

7-10% ABV

67
Q

Whisky/Whiskey

Scotch:

  1. What are the effects of a long fermetation:
  2. Whar are the effects of a short fermentation:
A
  1. Long fermentation = more congenors

2. Short fermentation = more maltiness

68
Q

Whisky/Whiskey

Scotch:

What is the ABV for the Low Wine?

A

23% ABV

69
Q

Whisky/Whiskey

Scotch:

What is the ABV for the Second Batch or New Make Spirit?

A

94.8% ABV or less, and depends on the distillers cut points.

70
Q

Whisky/Whiskey

What two types of Scotch Whisky are there?

A
  1. Malt based

2. Grain based

71
Q

Whisky/Whiskey

How is Scotch Grain-based Whisky different from Malt based? (4)

A
  1. Grain based goes through hydrolysis to convert the starches.
  2. Column distilled rather than copper pot distilled
  3. Prohibited from reaching 94.8% ABV
  4. Less flavorful
  5. Aged in new American oak barrels, less than 700 L in size
72
Q

Whisky/Whiskey

Scotch:

What are the barrel aging requirements for malted whisky?

A

Placed in used barrels for a minimum of 3 years.

73
Q

Whisky/Whiskey

What types of used barrels are selected for scotch whisky aging and why?

A

Bourbon, Sherry, Port, or Madiera. It helps to differentiate their product.

74
Q

Whisky/Whiskey

What occurred in 1853 that directly shifted the Scotch Whisky industry?

A

Andrew Usher broadened the market by blending malt whiskies and lighter-grain whiskies, when previously all Scotch was bottled as Single Malt or Single Grain. Other firms followed suit.

75
Q

Whisky/Whiskey

What are the four (4) reasons for Blended Scotch Whisky?

A
  1. Reduced cost
  2. More palatable for the general consumer
  3. Smoother, more distinctive product
  4. Uniformity of a brand
76
Q

Whisky/Whiskey

How is “Blended Scotch Whisky” made?

A

Inexpensive grain whisky is made and blended with purchased single malt and single grain from a pot distillery.

77
Q

Whisky/Whiskey

Prior to Blended Scotch Whisky who consumed Scotch?

A

Just the Scottish.

78
Q

Whisky/Whiskey

What percentage of Scotch whiskey is blended today?

A

90%

79
Q

Whisky/Whiskey

What is the typical composition of a Blended Scotch Whisky?

A

30 or more malt whiskies, with 5 or more grain whiskies. Malt whisky generally making up 20-50% of the blend.

80
Q

Whisky/Whiskey

Define:

Single Malt Whisky

A

Premium product and is the result of a single distillery, produced solely with malted barley and no other grains.

81
Q

Whisky/Whiskey

Define:

Blended Malt or Vatted Malt

A

100% malt whiskey blended across distilleries

82
Q

Whisky/Whiskey

Define:

Single Grain Whisky

A

Produced at one distillery but uses malted and unmalted grains.

83
Q

Whisky/Whiskey

Define:

Blended Grain Whisky

A

Blended 100% grain whisky

84
Q

Whisky/Whiskey

When an age is listed on a bottle of scotch what does it refer to?

A

The youngest whisky component in the blend

85
Q

Whisky/Whiskey

What are the four (4) regions of Scotch Production?

A
  1. Highlands
  2. Speyside
  3. Lowlands / Campbeltown
  4. Island of Islay
86
Q

Whisky/Whiskey

What is the largest region for Scotch production in regards to geographic AND quantity of distilleries?

A

Highlands

87
Q

Whisky/Whiskey

Which Scottish region is a subsection of the Highlands and is known for complex malt scotches?

A

Speyside

88
Q

Whisky/Whiskey

Which Scottish whiskey region focuses on producing blends and grain whiskies that are lighter, softer, lower congener style?
What distillery is an exception to this?

A

Lowlands.

The Springbank Distillery produces complex Whiskys

89
Q

Whisky/Whiskey

Which Scottish whisky region is know for producing distinct, medium to heavy peat, as well as briny, seaweed character?

A

Islay

90
Q

Whisky/Whiskey

How does Irish Whiskey differ from Scotch?

A
  1. It is spelled with an e!
  2. Non-peated malt
  3. Most distillers use a combination of malted and unmalted barley in their grain recipe.
  4. Distinctive “leathery” flavor from the unmalted barley
  5. Triple Distilled
  6. Aged in new cooperage for a minimum of 4 years, but matured as long as 7-8 years.
91
Q

Whisky/Whiskey

What Whiskey category is exclusive to Ireland and why?

A

Pure Pot Still Whiskey. The predominant flavor in Irish Whiskey is from the combination of malted AND unmalted barley, a single pot distillery using this signature combination can use the name to set itself apart.

92
Q

Whisky/Whiskey

How many locations is Whiskey produced in Ireland.

A

3

93
Q

Whisky/Whiskey

What was the cause of the Whiskey Excise Tax of 1791?

A

The Revolutionary War debt

94
Q

Whisky/Whiskey

What case the cause of the Whiskey Rebellion and what was the effect from it?

A

The Whiskey Excise Tax of 1791.
Many farmers moved into the wilderness, outside federal jurisdiction, into the areas that would become Kentucky, Indiana, and Tennessee. These areas are ideal for Corn production and have limestone-filtered water.

95
Q

Whisky/Whiskey

What did the US government do to improve the quality of whiskey produced during the 1800s?

A

The Bottled-in-Bond Act of 1897.

96
Q

Whisky/Whiskey

List (4) rules of the Bottled-in-Bond Act of 1897:

A
  1. Maturing whiskey - locked (bonded) warehouse for four years;
  2. The product of one distillery
  3. From one distilling season
  4. Bottled at 100 proof
97
Q

Whisky/Whiskey

List the (4) requirements for Straight Whiskey:

A
  1. a minimum of 51% of a major grain in the mash bill
  2. Must come off the still between 130-160 proof
  3. Matured in new, charred oak barrels for a min. of 2 years
  4. Must be bottled at 80 proof or higher.
98
Q

Whisky/Whiskey

What are the (4) categories of Straight Whiskey and their requirements?

A
  1. Straight Bourbon Whiskey (at least 51% and less than 80% corn)
  2. Straight Rye Whiskey (at least 51%)
  3. Straight Wheat Whiskey (at least 51%)
  4. Straight Corn Whiskey (at least 80%)
99
Q

Whisky/Whiskey

What are the two types of Pot Stills used for quality whiskey production, and what is the ABV it produces?

A
  1. Beer Stripper: 30 - 40% ABV

2. Spirit Still: 60-70% ABV

100
Q

Whisky/Whiskey

Where does the name Bourbon come from?

A

Bourbon County, Kentucky - which was named after the Bourbon family which helped fund the war for independence.

101
Q

Whisky/Whiskey

Where can Bourbon be produced?

A

Anywhere in the US.

102
Q

Whisky/Whiskey

Bourbon:

What is the residue from the first distillation run called?

A

The Backset

103
Q

Whisky/Whiskey

Bourbon:

What is the benefit of Sour Mashing and what is used?

A

Since the local water is alkaline in content, which interferes with the yeast, the BACKSET, which is very acidic, is added to the fermenter for the next batch.

104
Q

Whisky/Whiskey

What are the classification requirements for Bourbon?

A
  1. At least 51% of mash bill is corn
  2. Aged in new, charred oak barrels for a minimum of 2 years
  3. No coloring or flavorings may be added to the spirit.
  4. Made in the USA.
105
Q

Whisky/Whiskey

With the warm continental climate, does the spirit age faster or slower than its cool climate relatives?

A

Faster.

106
Q

Whisky/Whiskey

How does the location in a rack house effect aging of a bourbon or whiskey?

A

The temperature and humidity in the rackhouses are factors of the floor level/heat and the proximity of barrels. These factors largely impact the proof, speed of aging, and flavor profiles in each barrel.

107
Q

Whisky/Whiskey

What type of still are most bourbons produced in?

A

Column stills made of either copper or stainless steel.

108
Q

Whisky/Whiskey

How is consistency achieved in US Whiskey production?

A

Barrel Rotation and Blending

109
Q

Whisky/Whiskey

The Best Bourbon barrels are often separated into these (2) categories. Please define them.

A
  1. Single-Barrel Bourbon = as stated

2. Single-Batch Bourbon = a blending of the best barrels, however batch size is not currently regulated.

110
Q

Whisky/Whiskey

Define the Lincoln County Process: What does it do?

A
  1. The process of filtering whiskey through sugar maple charcoal prior to aging. All Tennessee whiskey goes through this step.
  2. It removes the lighter aldehydic congeners, giving a smoother texture with fuller, more robust flavors of maple syrup and smoke.
111
Q

Whisky/Whiskey

What distinct flavor is associated with Rye Whiskey?

A

A fiery, spicy note

112
Q

Whisky/Whiskey

What are the (2) requirements in Corn Whiskey?

A
  1. Mash Bill - at least 80% corn

2. Maturation is not required, but if done, it must be in uncharred barrels.

113
Q

Whisky/Whiskey

What distinct characteristic is associated with Corn Whiskey?

A

A smooth mouth-feel, and a slightly sweet corn note.

114
Q

Whisky/Whiskey

What is the largest whiskey category internationally, but not in the US?

A

Blended Whiskies

115
Q

Whisky/Whiskey

What is required in a US Blended Whisky?

A

It must contain no less then 20% Straight whisky on a proof gallon basis. The remainder can be light whiskey, neutral spirits and coloring, flavoring, and other blending components.

116
Q

Whisky/Whiskey

What are the (4) Subcategories of Blended Whiskey and what are the composition requirements?

A
  1. Blended Bourbon = no less than 51% Straight Bourbon
  2. Blended Rye = no less than 51% Straight Rye
  3. Blended Wheat = no less than 51% Straight Wheat
  4. Blended Straight = a blend of 100% straight whiskies
117
Q

Whisky/Whiskey

What are production requirements in a Light Whiskey?

A
  1. Distilled in a Continuous Column Still
  2. Higher proof (161-189)
  3. Usually aged in used barrels, but can be in uncharred new oak.
118
Q

Whisky/Whiskey

If you were to order a rye whiskey what would you most likely be served?

A

Canadian Whisky

119
Q

Whisky/Whiskey

How did the Canadian whisky style change and why?

A

Founded in the 1790s, Canadian Whisky was primarily rye and barley, and pot still produced. They transitioned to the Coffey Still and switched to corn as the primary grain to reduced costs.

The government currently takes an 83% fee per bottle.

120
Q

Whisky/Whiskey

How long did Canada’s Prohibition last?

A

one year

121
Q

Whisky/Whiskey

Can Canadian Whisky be bottled outside of the country?

A

Yes, it is often shipped in bulk and then bottled.

122
Q

Whisky/Whiskey

What is the primary type of whisky produced in Canada?

A

Grain Whisky

123
Q

Whisky/Whiskey

What is the requirements for Canadian Grain Whisky?

A
  1. Column distilled at 185-189 proof

2. Aged in used barrels for a minimum of three years.

124
Q

Whisky/Whiskey

What is a flavoring whisky?

A

Blended with a light grain whisky to add a particular style to the resulting spirit. It is crafted like a straight rye or bourbon whisky and aged in new charred oak barrels.

125
Q

Whisky/Whiskey

Name one significant difference in the Canadian and American Whisky laws?

A

Canada allows new whisky to be added to make up for any loss from evaporation during the maturation process.

126
Q

Whisky/Whiskey

What is the typical style of a Canadian Whisky?

A

Soft and light. It is a light whisky.

127
Q

Whisky/Whiskey

How much caramel coloring or additional products can be added in a Canadian Whisky?

A

9.09%

128
Q

Whisky/Whiskey

What makes the Glenora Whisky distillery unique?

A

They produce a Single Malt Canadian Whisky (Nova Scotia) made with just malted barley and water.

129
Q

Whisky/Whiskey

What percentage is allowed of “other components” in Canadian Whisky?

A

9.09%

130
Q

Whisky/Whiskey

In India, what is the most popular spirit category and where does it rank on a global scale? Why?

A
  1. Whisky
  2. 3rd Place
  3. a large surge in the affluent populace
131
Q

Whisky/Whiskey

Describe Whisky Production in India:

A
  1. Regulation is lax
  2. Most production is a mix of molasses and Grain, so it is more like rum
  3. Very little barrel aging, most are aged in large vats. Several states prohibit the use of barrels.
132
Q

Whisky/Whiskey

How does the high altitude in India impact Whisky production?

A

The high altitude and high temperatures cause rapid evaporation - so large vats are preferable to minimize the product lost through the woods pores.

133
Q

Whisky/Whiskey

What unique ingredient is in the Japanese Mash Bill for Whisky?

A

Rice

134
Q

Whisky/Whiskey

What type of Whisky did the Japanese initially try to duplicate?

A

Scotch. Now they have their own style.

135
Q

Whisky/Whiskey

Define Pure Malt Whisky (Japanese):

A
  1. A blend of malt whiskies from different distilleries owned by a SINGLE PRODUCER.
  2. Can be mixed with components from different types of stills.
136
Q

Whisky/Whiskey

What is the Distillation Proof for Japanese Whiskies?

A
  1. Malt Whisky = 130 Proof

2. Lighter Whiskies = 180 Proof

137
Q

Whisky/Whiskey

Which Muslim country allows a distillery to remain to satsify the non-Muslim minority but does not allow exportation of its product?

A

Pakistan

138
Q

Whisky/Whiskey

Why must cereal grains be modified before they can be converted to alcohol?

A

Cereal grains contain starch but little fermentable sugar

139
Q

Whisky/Whiskey

What are the major whisky producing countries?

A

Scotland, Ireland, Canada, US, Japan, India

140
Q

Whisky/Whiskey

Where are flavors primarly derived from?

A

base cereal products and maturation in oak

141
Q

Whisky/Whiskey

Where factors give distinguishing characteristics to whisky?

A

Distillation equipment and methods used
Choice and preparation of maturation vessels
Practices of blending and bottling

142
Q

Whisky/Whiskey

What country changed the name from Uisebaugh to Whisky?

A

England

143
Q

Whisky/Whiskey

How is the Malting Process started?

A

barley is soaked with water and germinated

145
Q

Whisky/Whiskey

What is combined with the ground malt (grist) before being mashed?

A

Additional milled grains from the grain recipe

146
Q

Whisky/Whiskey

True/False

Some distilleries use a cultivated proprietary yeast strain and some use a standard dry distiller’s yeast

A

TRUE

147
Q

Whisky/Whiskey

When is fermentation complete?

A

when content changes from sweet to acidic (sour) in taste and abv is 8-14%

148
Q

Whisky/Whiskey

What is the name of the building where distillation takes place?

A

a Still House

149
Q

Whisky/Whiskey

True/False

Pot Stills require 2 distillations to bring alcohol to desired strength?

A

TRUE

150
Q

Whisky/Whiskey

What is a Spirit Safe?

A

a device on a still that allows the passing spirit to be sampled and tested for alcohol strength

151
Q

Whisky/Whiskey

What are the five changes that occur during aging?

A
  1. original components of the spirit interact
  2. Water and alcohol evaporate through the pores of the barrel.
  3. Air drawn into the barrel oxidizes the spirit’s components
  4. spirit extracts color, aroma , flavor, and tannin from the oak
  5. chemical, physical and extractive processes are concentrated in the decreasing volume of the whisky
152
Q

Whisky/Whiskey

What country leads in the number of whiskey distilleries? How many do they have?

A

Scotland- over 100 in operation

153
Q

Whisky/Whiskey

Who was the Kentucky County of Bourbon named after?

A

the French Bourbon family, who helped finance the revolutionary war

154
Q

Whisky/Whiskey

What was the quality like of early US whiskey?

A

much was unaged and unpalatable. Producers would add innocuous ingredients to improve the taste.

155
Q

Whisky/Whiskey

True/False
Since blending is now common, the terms “bonded whiskey” and “bottled-in-bond” are only given to a very few special single-barrel spirits.

A

TRUE

156
Q

Whisky/Whiskey

What are the main differences between US and European Whiskey?

A
  1. US whiskies have stronger, sweeter flavor than Old World (European) because they are aged in new barrels rather than used ones.
157
Q

Whisky/Whiskey

What are some of the other counries that have lower amounts whisky production?

A

Czech Republic produces malt whiskies
Turkey-steadily increasing whiskey production
Spain-one distillery produces 2 million cases/year. Fine malt, grain, and blended whiskies
Wales-one single malt distillery.
New Zealand -several successful distilleries
Tasmania-several successful distilleries
Pakistan

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