Chapter 8 Liquor History Flashcards
1st step: Mash
The grain or other base product is ground up and/or cooked, releasing its sugars
2nd step: Fermentation
The mash is then mixed with water and yeast and allowed to sit. The yeast converts the sugar into alcohol, CO2, and heat
3rd step: Distillation and/or Filtration
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
4th step: Aging
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
Term for percentage of alcohol in a bottle
ABV (Alcohol By Volume)
What is the legal definition of liqueur?
An alcoholic spirit that has at least 2.5% sugar and 23% alcohol or higher
The first instance of the word vodka in print wss dscovered in a _____ manuscript from 1405
Polish
Current US spirit guidelines defines Vodka as a
“Tasteless, colorless, and odorless spirit”
Most vodka is filtered using
Charcoal, quartz, sand, and even diamonds
The first popular flavored vodka was:
Absolut Citron, a lemon flavored vodka released in 1988
The heart of the agave (the part used for tequila and mezcal) is called the
Piña (called that because it resembles a pineapple)
The only type of agave used for tequila is
Weber Blue Agave (WBA)
The farmers who harvest the agave:
Jimadores
Agave used in tequila production must come from 1 in 5 regions in Mexico
- Jalisco
- Guanajuato
- Nayarit
- Michoacan
- Tamaulipas
Category A Tequila
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
Category B Tequila
Must be at least 51% WBA & 49% other sources & can be shipped around the world the be bottled
What are the 5 age classifications for tequila?
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
Most mezcal is produced in this Mexican state:
Oaxaca
What is the most common type of agave used for mezc production?
Espadin
The roasting process that mezcal agave undergoes gives the mezcal what flavor?
A smokey, earthy flavor
Gin reached peak popularity in the 18th century during what was known as the
Gin Craze
All gins use ____ as their main aromatic. Giving the gin a ___
Juniper berries
A piney flavor and smell
Gin is traditionally _____
Unaged
London Dry Gin:
The classic style, juniper forward
New Western or New American Dry Gin:
A newer style allowing for fruity, floral, or citrus notes to be present with the juniper
Old Tom Gin:
A very old style that has been recently revived. It has a sweeter flavor and stronger citrus notes
Genever:
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
Rum is distilled from:
Sugarcane and molasses
Rum is closed linked to what aspect of slavery?
Triangular Trade
Cuban/Puerto Rican Rum:
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
Jamaican Rum
Dark and heavy rums with very poyent flavors.
Meyer’s Dark Tum & Appleton
Spanish Rum
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
Spiced Rum
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
Rhum Agricole:
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
Cachaça (“ka-sha-sa”)
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”)
The most commonly used grains to make whisky
Corn, rye, wheat, & barley
The most commonly used grains to make whisky
Corn, rye, wheat, & barley
The most common barrel types for whisky aging
American and French Oak
Single-malt Scotch Whisky
Must be produced in a single distillery from 100% malted barley which may be dried by peat
Blended Scotch Whisky
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
Irish Whiskey
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
Bourbon Whiskey
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
Tennessee Whiskey
Identical to bourbon except for Lincoln County Process, where the spirit is filtered through maple charcoal to strip impurities, before being put into barrels.
Rye Whiskey
Must have a mash bull of at least 51% rye. Rye creates a much spicier whiskey than that of corn or wheat
Bottled in Bond
A four year old US whiskey or brandy, produced in a single distillery, bottled at 50% ABV
Canadian Whiskey
Typically blended, using a mash bill of corn, barley, wheat, or rye and aged for a minimum of three years
Japanese Whisky
Japanese distillers produce unique whiskies using imported peated malt, unpleated malt, and corn
Brandy comes from the word brandewijin which translates to ____
Burned wine
Cognac
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
Apple Brandy:
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
Pisco
The spirit of Peru ans Chile, made from fermented grapes. Rested in neutral clay, steel, or glass vessels for three months
Eau de Vie
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.
New World Classification
The type of grape is the name of the wine. A wine made using Chardonnay grapes would be labeled as a Chardonnay.
Old World Classification
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.
What gives red wine its color?
The grapes are fermented with the skins & seeds
Domestic Beer
Beer produced in the U.S.
Import Beer
Beer produced outside of the U.S and imported into the country for sale
Craft Beer
Beer produced at smaller breweries
Draft Beer
Beer being sold directly from a keg, through the use of a tap
IPA
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
Absinthe
licorice
Amaretto
almond
Bailey’s
milk chocolate
Benedictine
floral
Blue Curacao
orange
Cherry Heering
cherry
Chambord
raspberry
Cointreau
orange
Curacao
dry orange
Creme de Menthe
mint
Creme de Cocoa
chocolate
Creme de Banana
banana
Creme de Casis
currant
Creme de Noyaux
almond
Domaine de Canton
ginger
Drambuie
sweet & spicy scotch
Frangelico
hazelnut
Galliano
licorice
Goldschlager
cinnamon
Grand Marnier
orange
Green Chartreuse
herbal
Luxardo Maraschino
almond
Pernod
licorice
Kahlua
coffee
Limoncello
lemon
Malibu
coconut rum
Midori
melon
Rumple Minz
peppermint
Sloe Gin
Sloe berry
Southern Comfort
peach whiskey
St Germain
elderflower
Triple Sec
orange
Vodka can be made by fermentable stratch but is most commonly produced using
Wheat, rye, potatos, barley, corn, grapes and beets
