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CSS Paid FCs > Chapter 6: Apple and Fruit Brandy (Spirits) > Flashcards

Chapter 6: Apple and Fruit Brandy (Spirits) Flashcards

1
Q

Region of production for Calvados

A

Normandy (‘Normandie’)

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2
Q

Four categories of apples used in Calvados

A
  • Acidic/sour * Bitter * Sweet * Bittersweet
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3
Q

Typical blend of apple categories used for Calvados

A
  • 10% acidic/sour * 20% bitter * 50% bittersweet * 20% sweet
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4
Q

Main contributions (to brandy/spirits) of the four categories of apples

A
  • Acidic/sour: acidification & stabilization * Bitter: tannin, fix aromas * Bittersweet: tannin & sugar for fermentation * Sweet: sugar for fermentation
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5
Q

Three AOCs for Calvados

A
  • Calvados AOC * Calvados Pays d’Auge AOC * Calvados Domfrontais AOC
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6
Q

Large oak barrels often used to age Calvados

A

Foudres (250 to 2,500 gallons/950 to 9,500 liters)

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7
Q

Distillation/aging requirements for Calvados AOC

A
  • May be pot or column distilled * Min. 2 years oak aging
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8
Q

Base ingredient requirements for Calvados Pays d’Auge AOC

A

Apples are dominant; may contain a maximum of 30% pear cider

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9
Q

Distillation/aging requirements for Calvados Pays d’Auge AOC

A
  • Must be distilled twice in an alembic pot still * Min. 2 years oak aging
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10
Q

Base ingredient requirements for Calvados Domfrontais AOC

A

Must contain a minimum of 30% pear cider

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11
Q

Distillation/aging requirements for Calvados Domfrontais AOC

A

Must be distilled in a continuous reflux column still, Min. 3 years oak aging

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12
Q

Calvados produced using original agricultural methods

A

Calvados Fermier (Produit Fermier)

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13
Q

Spirit made in Normandy from unfermented apple juice and 1-year-old Calvados

A

Pommeau/Pommeau de Normandie AOC

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14
Q

Synonym for US apple brandy

A

Applejack

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15
Q

Traditional (historical) method of production for Applejack

A

Freeze distillation (“jacking”)

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16
Q

The holder of US distillery License #1

A

Laird’s Distillery (originally of Scobeyville, New Jersey)

17
Q

Products of Laird’s Distillery

A
  • Applejack * Blended Applejack * Old Apple Brandy * Laird’s Bottled-in-Bond * Straight Apple Brandy
18
Q

US definition of “Blended Applejack”

A

Min. 20% apple brandy (applejack) that has been stored in oak for a minimum of 2 years, blended with no more than 80% neutral spirits

19
Q

Ingredients in a Jack Rose Cocktail

A
  • Applejack * Lemon Juice * Grenadine
20
Q

Variety of pear most often used in eau-de-vie-de-poire

A

Williams Bon-Chrétien (known in the US as Bartlett pears)

21
Q

Names used for pear eau-de-vie with the “pear inside the bottle”

A

Le Captive (produced by France’s Boisset family), Poire Prisonnière

22
Q

Clear cherry brandy (spirit) as produced in Germany, Switzerland, and Alsace

A

Kirsch, Kirschwasser

23
Q

Chemical that is released when cherries are fermented “complete” (with the seeds)

A

hydrocyanic acid (provides an almond- or marzipan-like aroma)

24
Q

Hungarian Apricot Brandy (also allowed to be produced in parts of Austria)

A

Barack Pálinka

25
Q

Apricot brandy (spirit) produced in the Wachau region of Austria

A

Marillenschnaps (aka Marillenbrand or Marillen Apricot Eau-de-Vie)

26
Q

Plum brandy, as produced throughout Eastern Europe

A

Slivovitz

27
Q

French plum brandy produced from yellow plums

A

Mirabelle

28
Q

Black plum brandy produced in Alsace

A

Quetsch

29
Q

Plum brandy produced in Switzerland

A

Pflümli (or Plum-Eau-de-Vie)

30
Q

French raspberry eau-de-vie

A

Framboise

31
Q

French strawberry eau-de-vie

A

Fraise

32
Q

EU mixed-fruit spirit (brandy)

A

Obstler (Obstbrand)

33
Q

EU spirit produced by macerating soft fruit in neutral spirits (followed by distillation)

A

Geist

34
Q

German PGI spirit produced with fresh raspberries and neutral spirits

A
  • Schwarzwälder Himbeergeist

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