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Bar > Chapter 8 Liquor History > Flashcards

Chapter 8 Liquor History Flashcards

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1
Q

1st step: Mash

A

The grain or other base product is ground up and/or cooked, releasing its sugars

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2
Q

2nd step: Fermentation

A

The mash is then mixed with water and yeast and allowed to sit. The yeast converts the sugar into alcohol, CO2, and heat

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3
Q

3rd step: Distillation and/or Filtration

A

In distillation the fermented mixture is then bottled or heated up, evaporating the alcohol. The alcohol gas is then cooled back down into a higher proof and purer spirit. With filtration the spirit is passed through materials, like charcoal, wood, sand or even fabric to remove impurities

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4
Q

4th step: Aging

A

The distillate is put into wooden barrels for ser period of time. During this time the distillate seeps in and out of the wood, absorbing color and flavor

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5
Q

Term for percentage of alcohol in a bottle

A

ABV (Alcohol By Volume)

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6
Q

What is the legal definition of liqueur?

A

An alcoholic spirit that has at least 2.5% sugar and 23% alcohol or higher

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7
Q

The first instance of the word vodka in print wss dscovered in a _____ manuscript from 1405

A

Polish

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8
Q

Current US spirit guidelines defines Vodka as a

A

“Tasteless, colorless, and odorless spirit”

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9
Q

Most vodka is filtered using

A

Charcoal, quartz, sand, and even diamonds

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10
Q

The first popular flavored vodka was:

A

Absolut Citron, a lemon flavored vodka released in 1988

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11
Q

The heart of the agave (the part used for tequila and mezcal) is called the

A

Piña (called that because it resembles a pineapple)

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12
Q

The only type of agave used for tequila is

A

Weber Blue Agave (WBA)

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13
Q

The farmers who harvest the agave:

A

Jimadores

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14
Q

Agave used in tequila production must come from 1 in 5 regions in Mexico

A
  1. Jalisco
  2. Guanajuato
  3. Nayarit
  4. Michoacan
  5. Tamaulipas
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15
Q

Category A Tequila

A

Must be made up of 100% WBA & must be bottled in Mexico in the same location where it was distilled. Will list 100% Agave on the bottle

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16
Q

Category B Tequila

A

Must be at least 51% WBA & 49% other sources & can be shipped around the world the be bottled

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17
Q

What are the 5 age classifications for tequila?

A 
Blanoc/Silver: UNAGED 
Joven/Gold: (mixto only) AGED or UNAGED 
Repasado: 2 MONTH MIN
Anejo/Aged: 1 YEAR MIN
Extra Anejo/Aged: 3 YEAR MIN
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18
Q

Most mezcal is produced in this Mexican state:

A

Oaxaca

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19
Q

What is the most common type of agave used for mezc production?

A

Espadin

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20
Q

The roasting process that mezcal agave undergoes gives the mezcal what flavor?

A

A smokey, earthy flavor

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21
Q

Gin reached peak popularity in the 18th century during what was known as the

A

Gin Craze

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22
Q

All gins use ____ as their main aromatic. Giving the gin a ___

A

Juniper berries

A piney flavor and smell

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23
Q

Gin is traditionally _____

A

Unaged

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24
Q

London Dry Gin:

A

The classic style, juniper forward

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25
Q

New Western or New American Dry Gin:

A

A newer style allowing for fruity, floral, or citrus notes to be present with the juniper

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26
Q

Old Tom Gin:

A

A very old style that has been recently revived. It has a sweeter flavor and stronger citrus notes

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27
Q

Genever:

A

The Dutch and Belgian version of gin, from which all gins are descended. Distilled from malted grain, similar to whiskey, and often aged. Tastes like a middle ground between whiskey and gin

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28
Q

Rum is distilled from:

A

Sugarcane and molasses

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29
Q

Rum is closed linked to what aspect of slavery?

A

Triangular Trade

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30
Q

Cuban/Puerto Rican Rum:

A

Known for its more modern style of rum, light, white rums, given texture through aging, before being filtered of their color. Also, rich, barrel aged rums. Puerto Rican is very similar in production. Ex Bacardi and Havana Club

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31
Q

Jamaican Rum

A

Dark and heavy rums with very poyent flavors.

Meyer’s Dark Tum & Appleton

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32
Q

Spanish Rum

A

The Spanish brought brandy making techniques to the New World and applied them to making their rum. This results in highly fruity rums.

Ex. Zacapa

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33
Q

Spiced Rum

A

Not produced in a specific location. Any rum, usually unaged, with spices added to it. Commonly vanilla, cinnamon, nutmeg, clove, and sugar.

Ex. Captain Morgan & Sailor Jerry

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34
Q

Rhum Agricole:

A

Made in French speaking countries in the Caribbean, prominently Martinique, using sugar cane juice instead of molasses. This gives the rum a grassier, vegetal flavor.
Ex. Clement & Neisson

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35
Q

Cachaça (“ka-sha-sa”)

A

A separate category from rum, though also made from sugar cane juice. Produced exclusively in Brazil. Can be either aged or unaged. Most commonly used in the Caipirinha (“kai-peer-een-ya”)

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36
Q

The most commonly used grains to make whisky

A

Corn, rye, wheat, & barley

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36
Q

The most commonly used grains to make whisky

A

Corn, rye, wheat, & barley

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37
Q

The most common barrel types for whisky aging

A

American and French Oak

38
Q

Single-malt Scotch Whisky

A

Must be produced in a single distillery from 100% malted barley which may be dried by peat

39
Q

Blended Scotch Whisky

A

Must be blend whisky distilled from corn and wheat mash with ip to 40% malt whisky. Blended Scotch makes up 90% of the whisky produced in Scotland

40
Q

Irish Whiskey

A

Markets itself often as a smoother alternative to Scotch, and uses single-malt & blended categories. All Irish whiskeys mist be aged at least three years in wood casks

41
Q

Bourbon Whiskey

A

Can only be made anywhere in Anerica. Uses a mash bill of at least 51% corn, with 49% or less wheat or rye. Must be aged in new charred oak barrels for at least two years

42
Q

Tennessee Whiskey

A

Identical to bourbon except for Lincoln County Process, where the spirit is filtered through maple charcoal to strip impurities, before being put into barrels.

43
Q

Rye Whiskey

A

Must have a mash bull of at least 51% rye. Rye creates a much spicier whiskey than that of corn or wheat

44
Q

Bottled in Bond

A

A four year old US whiskey or brandy, produced in a single distillery, bottled at 50% ABV

45
Q

Canadian Whiskey

A

Typically blended, using a mash bill of corn, barley, wheat, or rye and aged for a minimum of three years

46
Q

Japanese Whisky

A

Japanese distillers produce unique whiskies using imported peated malt, unpleated malt, and corn

47
Q

Brandy comes from the word brandewijin which translates to ____

A

Burned wine

48
Q

Cognac

A

The most famous & highly regulated brandy. Must be made in the Cognac region of France, using only official grapes. The age label is decided by the toungest cognac used in the blend. VS= min of 2 years VSOP=min of 4 years XO=min of 6 years

49
Q

Apple Brandy:

A

Calvados - from Northern France, produced from fermented cider apples and aged in barrels for up to three years. Only distillery for US apply brandy was Laird’s until recently. Laird’s ages their brandy in bourbon barrels

50
Q

Pisco

A

The spirit of Peru ans Chile, made from fermented grapes. Rested in neutral clay, steel, or glass vessels for three months

51
Q

Eau de Vie

A

French for “water of life”. Made all over Europe from berries and tree and stone fruits such as plum, pear, raspberry and cherry with the purpose of capturing the essence of the fruit at peak ripeness.

52
Q

New World Classification

A

The type of grape is the name of the wine. A wine made using Chardonnay grapes would be labeled as a Chardonnay.

53
Q

Old World Classification

A

Wines are labeled by the region in which they are produced. A wine made in the Chianti region of Italy using Sangiovese grapes would be labeled as a Chianti wine.

54
Q

What gives red wine its color?

A

The grapes are fermented with the skins & seeds

55
Q

Domestic Beer

A

Beer produced in the U.S.

56
Q

Import Beer

A

Beer produced outside of the U.S and imported into the country for sale

57
Q

Craft Beer

A

Beer produced at smaller breweries

58
Q

Draft Beer

A

Beer being sold directly from a keg, through the use of a tap

59
Q

IPA

A

India Pale Ale, a light colored bitter beer, it has a higher hop content which originally allowed it to maintain its flavor as it was exported, by boat to the British colonies

60
Q

Absinthe

A

licorice

61
Q

Amaretto

A

almond

62
Q

Bailey’s

A

milk chocolate

63
Q

Benedictine

A

floral

64
Q

Blue Curacao

A

orange

65
Q

Cherry Heering

A

cherry

66
Q

Chambord

A

raspberry

67
Q

Cointreau

A

orange

68
Q

Curacao

A

dry orange

69
Q

Creme de Menthe

A

mint

70
Q

Creme de Cocoa

A

chocolate

71
Q

Creme de Banana

A

banana

72
Q

Creme de Casis

A

currant

73
Q

Creme de Noyaux

A

almond

74
Q

Domaine de Canton

A

ginger

75
Q

Drambuie

A

sweet & spicy scotch

76
Q

Frangelico

A

hazelnut

77
Q

Galliano

A

licorice

78
Q

Goldschlager

A

cinnamon

79
Q

Grand Marnier

A

orange

80
Q

Green Chartreuse

A

herbal

81
Q

Luxardo Maraschino

A

almond

82
Q

Pernod

A

licorice

83
Q

Kahlua

A

coffee

84
Q

Limoncello

A

lemon

85
Q

Malibu

A

coconut rum

86
Q

Midori

A

melon

87
Q

Rumple Minz

A

peppermint

88
Q

Sloe Gin

A

Sloe berry

89
Q

Southern Comfort

A

peach whiskey

90
Q

St Germain

A

elderflower

91
Q

Triple Sec

A

orange

92
Q

Vodka can be made by fermentable stratch but is most commonly produced using

A

Wheat, rye, potatos, barley, corn, grapes and beets

Bar (8 decks)

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