Chapter 5: Whiskey Intro Flashcards

1
Q

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

A

95%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

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

A

94.8%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Aging requirement for US whiskey

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

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

A

Four

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Aging requirement for EU whiskey

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Minimum bottling abv for US whiskey

A

40%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Minimum bottling abv for EU whisky

A

40%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Required mash bill for Bourbon

A

Minimum 51% corn

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Maximum allowed distillation abv % for Bourbon

A

80%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Oak storage requirement for Bourbon

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Required mash bill for US corn whiskey

A

Minimum 80% corn

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Five basic steps of whiskey production

A
  1. Mash/wort prep 2. Fermentation 3. Distillation 4. Maturation 5. Blending/bottling
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Four primary grains used in the production of whiskey

A
  • Barley (highest in enzymes)
  • Corn
  • Rye
  • Wheat
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

This procedure begins the “malting” stage of grain production

A

Soaking the grains in water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

After sufficient germination, barley is known as:

A

Green malt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Heating the green malt so germination stops

17
Q

Grinding the roasted malt into grist

18
Q

Mixing the ground grains with hot water and initiating saccharification

19
Q

Vessels used in the mashing stage

A

Mash tun, Mash cooker, Lauter tun

20
Q

Draining the sugary liquid from the ground grain particles

21
Q

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

A

Sparging, Sparge

22
Q

Mash or wort

A

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

23
Q

Hard water

A

Contains minerals such as calcium, magnesium, or phosphates

24
Q

Soft water

A

Contains only sodium

25
Water used in the production of whiskey should NOT contain this mineral:
Iron (it may affect the color)
26
Large, closed containers, as used for fermentation in Scotland
Washbacks
27
The still used for the first distillation (in batch distillation)
Wash still or beer still
28
Product of the first distillation (in batch distillation)
Low wines
29
The still used in the second distillation (in batch distillation)
Spirit still
30
Product of the final distillation (in batch distillation)
High wines or new-make spirit
31
Piece of equipment used to sample, measure, and classify new-make spirits
Spirit safe
32
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)
33
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
34
Typical styles of whiskey (as it pertains to the practice of blending)
* Blended whiskey * Single-barrel bottlings * Cask-strength (barrel-proof) bottlings