Chapter 5: Whiskey Intro

Question 1

According to the US Standards of Identity, whiskey must be distilled at less than ___ abv

Answer 1

95%

Question 2

According to EU laws, European whisky must be distilled at less than ___ abv

Answer 2

94.8%

Question 3

Aging requirement for US whiskey

Answer 3

No minimum aging but it must be “stored in oak” (with the exception of corn whiskey)

Question 4

According to the (US) TTB, an age statement is required on the label of any whiskey less than ___ years old

Answer 4

Four

Question 5

Aging requirement for EU whiskey

Answer 5

Minimum of 3 years in wooden casks (no larger than 700 liters)

Question 6

Minimum bottling abv for US whiskey

Answer 6

40%

Question 7

Minimum bottling abv for EU whisky

Answer 7

40%

Question 8

Required mash bill for Bourbon

Answer 8

Minimum 51% corn

Question 9

Maximum allowed distillation abv % for Bourbon

Answer 9

80%

Question 10

Oak storage requirement for Bourbon

Answer 10

Stored at no more than 125 proof in charred, new oak containers

Question 11

Required mash bill for US corn whiskey

Answer 11

Minimum 80% corn

Question 12

Five basic steps of whiskey production

Answer 12

1. Mash/wort prep 2. Fermentation 3. Distillation 4. Maturation 5. Blending/bottling

Question 13

Four primary grains used in the production of whiskey

Answer 13

• Barley (highest in enzymes)
• Corn
• Rye
• Wheat

Question 14

This procedure begins the “malting” stage of grain production

Answer 14

Soaking the grains in water

Question 15

After sufficient germination, barley is known as:

Answer 15

Green malt

Question 16

Heating the green malt so germination stops

Answer 16

Kilning

Question 17

Grinding the roasted malt into grist

Answer 17

Milling

Question 18

Mixing the ground grains with hot water and initiating saccharification

Answer 18

Mashing

Question 19

Vessels used in the mashing stage

Answer 19

Mash tun, Mash cooker, Lauter tun

Question 20

Draining the sugary liquid from the ground grain particles

Answer 20

Washing

Question 21

Term sometimes used for the final stage(s) of washing

Answer 21

Sparging, Sparge

Question 22

Mash or wort

Answer 22

The fermentable, sugary product created via mashing and washing (the washing stage is optional)

Question 23

Hard water

Answer 23

Contains minerals such as calcium, magnesium, or phosphates

Question 24

Soft water

Answer 24

Contains only sodium

Question 25

Water used in the production of whiskey should NOT contain this mineral:

Answer 25

Iron (it may affect the color)

Question 26

Large, closed containers, as used for fermentation in Scotland

Answer 26

Washbacks

Question 27

The still used for the first distillation (in batch distillation)

Answer 27

Wash still or beer still

Question 28

Product of the first distillation (in batch distillation)

Answer 28

Low wines

Question 29

The still used in the second distillation (in batch distillation)

Answer 29

Spirit still

Question 30

Product of the final distillation (in batch distillation)

Answer 30

High wines or new-make spirit

Question 31

Piece of equipment used to sample, measure, and classify new-make spirits

Answer 31

Spirit safe

Question 32

Typical conditions in European whisky-aging facilities:

Answer 32

• Overall, the climate is cooler * Warehouses = one-story stone buildings * Casks = closely stacked atop one another * Barrels = often used (not new)

Question 33

Typical conditions in American whiskey-aging facilities:

Answer 33

• Overall, the climate is warmer * Rackhouses are multi-story * More circulation = casks not closely stacked * New American oak is often used

Question 34

Typical styles of whiskey (as it pertains to the practice of blending)

Answer 34

• Blended whiskey * Single-barrel bottlings * Cask-strength (barrel-proof) bottlings