Chapter 5: Whiskey Intro Flashcards
According to the US Standards of Identity, whiskey must be distilled at less than ___ abv
95%
According to EU laws, European whisky must be distilled at less than ___ abv
94.8%
Aging requirement for US whiskey
No minimum aging but it must be “stored in oak” (with the exception of corn whiskey)
According to the (US) TTB, an age statement is required on the label of any whiskey less than ___ years old
Four
Aging requirement for EU whiskey
Minimum of 3 years in wooden casks (no larger than 700 liters)
Minimum bottling abv for US whiskey
40%
Minimum bottling abv for EU whisky
40%
Required mash bill for Bourbon
Minimum 51% corn
Maximum allowed distillation abv % for Bourbon
80%
Oak storage requirement for Bourbon
Stored at no more than 125 proof in charred, new oak containers
Required mash bill for US corn whiskey
Minimum 80% corn
Five basic steps of whiskey production
- Mash/wort prep 2. Fermentation 3. Distillation 4. Maturation 5. Blending/bottling
Four primary grains used in the production of whiskey
- Barley (highest in enzymes)
- Corn
- Rye
- Wheat
This procedure begins the “malting” stage of grain production
Soaking the grains in water
After sufficient germination, barley is known as:
Green malt
Heating the green malt so germination stops
Kilning
Grinding the roasted malt into grist
Milling
Mixing the ground grains with hot water and initiating saccharification
Mashing
Vessels used in the mashing stage
Mash tun, Mash cooker, Lauter tun
Draining the sugary liquid from the ground grain particles
Washing
Term sometimes used for the final stage(s) of washing
Sparging, Sparge
Mash or wort
The fermentable, sugary product created via mashing and washing (the washing stage is optional)
Hard water
Contains minerals such as calcium, magnesium, or phosphates
Soft water
Contains only sodium
Water used in the production of whiskey should NOT contain this mineral:
Iron (it may affect the color)
Large, closed containers, as used for fermentation in Scotland
Washbacks
The still used for the first distillation (in batch distillation)
Wash still or beer still
Product of the first distillation (in batch distillation)
Low wines
The still used in the second distillation (in batch distillation)
Spirit still
Product of the final distillation (in batch distillation)
High wines or new-make spirit
Piece of equipment used to sample, measure, and classify new-make spirits
Spirit safe
Typical conditions in European whisky-aging facilities:
- Overall, the climate is cooler * Warehouses = one-story stone buildings * Casks = closely stacked atop one another * Barrels = often used (not new)
Typical conditions in American whiskey-aging facilities:
- Overall, the climate is warmer * Rackhouses are multi-story * More circulation = casks not closely stacked * New American oak is often used
Typical styles of whiskey (as it pertains to the practice of blending)
- Blended whiskey * Single-barrel bottlings * Cask-strength (barrel-proof) bottlings
