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WSET Level 2 in Spirits > Chapter 5 > Flashcards

Chapter 5 Flashcards

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1
Q

What countries have an established reputation for premium whiskies?

A

The USA
Canada
Scotland
Ireland
Japan

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2
Q

What are the two things that all whiskies have in common?

A

They are made from grains
They are matured in oak

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3
Q

———— are seeds that are produced by a number of different species of grass.

A

Grains

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4
Q

What are the most important grains used to make whisky?

A

Barley
Corn
Wheat
Rye

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5
Q

Distillers are interested in the store of starch in each grain that needs to be converted into sugar. There are two techniques to convert starch into sugar. What are those?

A

Malting
Cooking

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6
Q

How is Barley used by distillers for the production of Whisky?

A

Typically malted

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7
Q

How are corn, wheat, and rye typically used by distillers?

A

They are cooked and then mixed with malted barley

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8
Q

The grains of barley are placed in a warm, damp room and as a result they start to grow. As they grow, the new plant releases chemicals called enzymes. After a few days the plant has done its job and the growth in the grain, now called green malt, is stopped by heating the grains. What is the name of this process?

A

Malting and the barley is called malted barley

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9
Q

Who will determine the type of still that should be used by whisky producers?

A

Local laws

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10
Q

When is peat aromas added to whisky?

A

When the green malt is heated

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11
Q

In Whisky making corn, wheat, and rye are not malted. The grains are crushed mixed with water and cooked at a high temperature. What is the outcome of this process?

A

The heat converts the starch into soluble form

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12
Q

Why do whisky distillers add some crushed malted barley to their crushed cooked grain liquid?

A

The enzymes in the malted barley convert all the starch that is present to sugar.

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13
Q

What does the liquid that is sent for fermentation and production of a spirit called?

A

Wort and it’s sugary

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14
Q

What is the goal of maturation in Whisky production?

A

To balance the oak flavors with those that come from grains.

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15
Q

In blending whiskies, a distiller may choose to use pronounced spirits, what are these called?

A

Flavouring spirits

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16
Q

What are the three different types of whiskies produced in the USA?

A

Bourbon
Tennessee
Rye whiskey

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17
Q

True or false?
Bourbon can be made anywhere in the USA, but the vast majority of production is located in the state of Kentucky.

A

True

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18
Q

What is the minimum amount of corn required for the production of Bourbon?

A

51%

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19
Q

What are the main characteristics of a spirit that is made with a minimum 51% corn?

A

Corn makes a relatively soft whiskey with sweetcorn aromas

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20
Q

Why do Bourbon distillers use flavouring grains?

A

To bring extra character to their whiskeys

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21
Q

What is the role of malted barley in whiskey production?

A

It’s enzymes are used for converting starches of other grains into sugar

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22
Q

What flavors does rye bring to bourbon?

A

Spicy notes and rye-bread aromas

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23
Q

What contribution does wheat make to Bourbon?

A

Wheat brings a soft and smooth texture

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24
Q

What does the combination of grains called in Bourbon production?

A

Mash bill

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25
Q

What still is commonly used in Bourbon production?

A

Column still called beer still. It doesn’t have viewing windows.

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26
Q

What are the characteristics of a Bourbon spirit coming out of a still?

A

Bourbon by law is relatively low strength

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27
Q

What kind of cask should be used for bourbon maturation?

A

New charred-oak barrels

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28
Q

What flavor characteristics does a new charred oak barrel impart into a spirit?

A

A lot of intense aromas of vanilla, coconut, and sweet spice

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29
Q

The legal controls that require a high percentage of corn, low strength and the use of new charred oak means that Bourbon typically has…

A

Pronounced flavors and a warming and sometimes sharp texture

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30
Q

What makes a whiskey, a Tennessee whiskey?

A

Can only be made in Tennessee
It must be made from 51% corn
Filtered through maple-wood charcoal
Then be matured in new charred-oak barrels

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31
Q

The law requires the newly made spirit for Tennessee whiskey should be filtered through maple-wood charcoal before going into barrel. What does this process called?

A

Lincoln County Process

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32
Q

What contribution does filtration make to Tennessee whiskey?

A

Softens and smooths the spirit

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33
Q

How is Rye whiskey made?

A

In an almost identical way to Bourbon except that 51% of the grains used must be rye

34
Q

Rye whiskey is characterized by———-

A

a spice flavor/aroma particular to rye, lemon zest, rye bread

35
Q

True or false
Canadian whisky is dominated by blends.

A

True

36
Q

What kind of whisky is this?

Distillers typically produce their brands by blending a small amount of a pronounced whisky with a light-flavoring whisky normally made using corn and distilled to a high strength.

A

Canadian

37
Q

The most commonly used flavouring whiskies used in Canadian Whisky are made from ———

A

Rye

38
Q

What is a Canadian Rye Whisky/ Rye Whisky?

A

A Canadian whisky with Rye Flavouring in the final blend

39
Q

Large Canadian whisky brands have a very soft character, why is that?

A

This is due to the high percentage of corn used

40
Q

What are the two most important whiskies of Scotland?

A

Single Malt Scotch
Blended Scotch

41
Q

What are the requirements of Single Malt Scotch

A

Can only be made using malted barley
Must be distilled using a pot still
Most of them are double distilled
Must be matured for a minimum of three years in oak barrels
It’s a product of one distillery
They are complex blends made from a mix of older and younger spirits

42
Q

What is the main characteristics of a single malt whisky?

A

Barley gives a distinct flavor of malt and cereal

43
Q

What is peat?

A

Damp, partly decayed vegetation that is cut from the ground. Once it is dried it can be burned to produce a very aromatic smoke

44
Q

True or false
Pot stills do not create flavours.

A

True

45
Q

How does the shape of a pot still influence the style of the spirit?

A

The shape and the height of the still can influence the style of the spirit

46
Q

How does a short pot still affect the flavor of a spirit?

A

Short pot stills create more pronounced aromas than taller ones, which produces a lighter style of spirit

47
Q

True or false
New oak is rarely used in Scotland

A

True

48
Q

Where are the barrels for scotch whisky production come from?

A

The US bourbon industry
Jerez in southern Spain where sherry is made

49
Q

What flavor and aromas do sherry barrels bring to the spirit?

A

Dried fruit & orange peel

50
Q

What is wood finishing?

A

A technique used in the production of malt whisky. This technique is used during the final stage of maturation. The finishing barrel will have previously contained a wine or a spirit and some of the previous contents will still be absorbed in to the staves of the barrel. This liquid in the stave will come out and add flavor and somethings color to the spirit.

51
Q

What is a blended scotch whisky?

A

It is a blend of malt whisky and grain whisky

52
Q

What is a grain whisky?

A

Made from a blend of grain whisky that is distilled to high strength in a column still and has a light flavor intensity

53
Q

True or false
Grain whiskies are rarely sold on their own.

A

True

54
Q

What is the minimum age requirement for a blended scotch whisky?

A

3 years

55
Q

True or false?
The majority of Irish whiskeys are blends.

A

True

56
Q

What still is used in the production of Irish whiskey?

A

Both pot still and column still/ but there are some pot-still malt whiskey

57
Q

True or false?
Irish whiskeys are lighter in style than Scotch and use of peat is rare.

A

True

58
Q

What is special about Irish Pot Still whiskey?

A

They are triple distilled

59
Q

What is a common feature of Irish whiskeys?

A

They are made with unmalted barley

60
Q

What are the main aromas of unmalted whiskey?

A

Spicy
Fruity
With an oily texture

61
Q

What style do Japanese distillers use for their whiskies?

A

Scotch

62
Q

What kinds of stills do Japanese use in whisky production?

A

Grain whisky in column
Malt whisky in pot still

63
Q

What’s the difference between Scotch and Japanese whiskies?

A

Japanese style tend to be purer and do not have the same level of malty cereal flavor that are common in Scottish Whisky.

64
Q

In Scotland and Canada the spelling is ———, in Ireland and the USA the spelling is ———.

A

Whisky
Whiskey

65
Q

What are the five whisky regions of Scotland?

A

Islay
Highland
Campbeltown
Speyside
Lowland

66
Q

What does the appearance of a whisky region on a label tell the consumer?

A

That where the distillery located

67
Q

True or false?
The vast majority of whiskies produced on Islay have a distinct smoky aroma of peat.

A

True

68
Q

When does chill-filtering happen?

A

Immediately prior to bottling

69
Q

What is the effect of chill-filtering?

A

This technique stops a whisky becoming hazy but some believe it removes flavors and texture too.

70
Q

What are the two most important states for whiskey production in the US?

A

Kentucky
Tennessee

71
Q

What does the word straight means on American Whiskeys?

A

Two years maturation

72
Q

What are three conditions that make a whiskey a bourbon?

A

51% corn
Distilled to no more than 80% abv (160 proof)
Matured in new oak barrels

73
Q

Why do distillers use the term small batch on their labels?

A

It’s an indicator of a higher quality product

74
Q

True or false
What constitutes a small batch is not legally defined.

A

True

75
Q

What does straight on American Whiskeys mean?

A

Matured for at least 2 years
No colour or flavour had been added.

76
Q

What does straight rye mean?

A

Matured 2 years, no color or flavor has been added

77
Q

True or false
If a Bourbon is made using a whiskey that is less than four years old, an age statement must appear on the label.

A

True

78
Q

What is proof?

A

This is a system used in the USA for expressing the alc content of a spirit.
2 proof = 1% abv
90 proof = 45% abv

79
Q

A straight Bourbon that has been made and matured in the state of Tennessee that has gone through the charcoal filtration process.

A

Tennessee Whiskey

80
Q

What producer is the biggest name in Tennessee whiskey production?

A

Jack Daniel’s

81
Q

Describe Old No. 7 texture and aromas

A

Made using the Lincoln County Process
It has a notably smooth texture
With aromas of sweetcorn, vanilla, banana

82
Q

What is the name of this production method: the acidic residue in the base of the column still has been added back to the fermenter

A

Sour mash

WSET Level 2 in Spirits (9 decks)

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