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Advanced Sommelier > Cocktails, Spirits, Beer, Sake, Cordials > Flashcards

Cocktails, Spirits, Beer, Sake, Cordials Flashcards

1
Q

What are the six main categories of cocktails?

A

Sours, Old Fashioneds, Highballs, Flips, Fizzes, and Punches.

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2
Q

What is the historical significance of ‘The Jerry Thomas Bartender’s Guide’?

A

It is the first known cocktail recipe book, published in 1862.

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3
Q

What is the difference between a cocktail and a mixed drink?

A

A cocktail is a specific mixed drink that follows certain ratios and uses multiple ingredients; mixed drinks can include simpler combinations, like rum and coke.

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4
Q

What is the purpose of shaking a cocktail?

A

To chill, dilute, and aerate the drink.

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5
Q

What are the three primary methods for making a cocktail?

A

Stirring, shaking, and building.

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6
Q

What is the primary purpose of a bar spoon in cocktail making?

A

For controlled stirring and layering ingredients.

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7
Q

What is the difference between a Collins glass and a Highball glass?

A

A Collins glass is taller and narrower, often used for fizzy drinks like a Tom Collins.

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8
Q

What is the standard measurement for a jigger?

A

1.5 oz (on the larger side) and 0.75–1 oz (on the smaller side).

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9
Q

What is the ABV range of most cocktails?

A

15–30%, depending on ingredients and dilution.

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10
Q

What does the term ‘straight up’ mean when ordering a cocktail?

A

Served chilled but without ice, often strained into a cocktail glass.

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11
Q

What are the ingredients in a Negroni?

A

Gin, Campari, and Sweet Vermouth (equal parts).

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12
Q

What is the main difference between a Daiquiri and a Margarita?

A

A Daiquiri uses rum, while a Margarita uses tequila.

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13
Q

What is the garnish for a classic Manhattan?

A

A cherry.

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14
Q

Where is the origin of the Mojito?

A

Cuba.

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15
Q

What are the ingredients in a traditional Old Fashioned?

A

Whiskey, sugar, bitters, and water.

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16
Q

What differentiates a Whiskey Sour from a Boston Sour?

A

A Boston Sour includes an egg white.

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17
Q

What are the proportions of a classic Martini?

A

5:1 or 3:1 gin to dry vermouth, depending on preference.

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18
Q

What is the main difference between a Tom Collins and a Gin Fizz?

A

A Tom Collins is served over ice, while a Gin Fizz is served without ice.

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19
Q

What is the base spirit of a Sidecar?

A

Cognac.

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20
Q

What is the purpose of muddling in a Mojito?

A

To release the oils and flavors from the mint.

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21
Q

What is dry shaking, and why is it used?

A

Shaking a cocktail without ice to emulsify ingredients, such as egg whites.

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22
Q

What is the ideal dilution ratio for a stirred cocktail?

A

Approximately 20–25% water by volume.

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23
Q

When should you use crushed ice in a cocktail?

A

For tiki drinks or cocktails that require rapid chilling and dilution.

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24
Q

What is the proper technique for flaming a citrus peel?

A

Hold a lit match or lighter over the peel while squeezing it to release oils that ignite briefly.

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25
Q

What is the difference between shaking and stirring a cocktail?

A

Shaking incorporates air and is used for cocktails with citrus or dairy; stirring gently mixes and chills spirits-only cocktails.

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26
Q

What is the purpose of double straining a cocktail?

A

To remove ice shards and pulp for a smoother texture.

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27
Q

What is a ‘float’ in cocktail terminology?

A

A small amount of liquid poured on top of a drink to create a layered effect.

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28
Q

What is the role of a Hawthorne strainer?

A

To hold back ice and other solids when pouring from a shaker.

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29
Q

What is the ideal shaking time for a citrus-based cocktail?

A

10–15 seconds.

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30
Q

How do you rim a glass for a Margarita?

A

Rub a lime wedge around the rim and dip it into salt.

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31
Q

What is the primary flavor of Angostura bitters?

A

Spiced and herbal with notes of clove and cinnamon.

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32
Q

What is the difference between Triple Sec and Cointreau?

A

Both are orange liqueurs, but Cointreau is higher quality with a more balanced flavor.

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33
Q

What is orgeat, and what cocktails use it?

A

An almond syrup used in tiki cocktails like the Mai Tai.

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34
Q

What is the base spirit of a Pisco Sour?

A

Pisco, a grape-based spirit.

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35
Q

What is the difference between simple syrup and gomme syrup?

A

Gomme syrup contains gum arabic for a smoother texture.

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36
Q

What is the role of vermouth in a cocktail?

A

Adds complexity and balance; sweet vermouth for richness, dry vermouth for dryness.

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37
Q

What is a shrub in cocktail making?

A

A vinegar-based syrup used as a flavoring agent.

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38
Q

What type of rum is traditionally used in a Dark ’n’ Stormy?

A

Dark rum, specifically Goslings Black Seal Rum.

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39
Q

What is the primary flavor of crème de violette?

A

Floral and sweet, with violet flavor.

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40
Q

What is the difference between a tincture and a bitter?

A

A tincture is a single-flavor alcohol extraction, while bitters are a blend of botanicals.

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41
Q

What is the origin of the word ‘cocktail’?

A

Likely derived from 18th-century English or French, referring to a mixed drink with bitters.

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42
Q

What is a ‘flip’ in cocktail terminology?

A

A drink containing egg yolk or whole egg, sugar, and spirit.

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43
Q

What are tiki cocktails, and who is credited with their invention?

A

Rum-based tropical drinks with elaborate garnishes, popularized by Donn Beach (Don the Beachcomber).

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44
Q

What is a Ramos Gin Fizz, and what makes it unique?

A

A gin-based cocktail with cream, citrus, egg white, and soda, requiring vigorous shaking.

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45
Q

What is the difference between an Eastside and a Southside cocktail?

A

The Eastside includes cucumber along with mint and lime.

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46
Q

What is clarified milk punch?

A

A cocktail made clear through milk-washing, which removes solids and balances flavors.

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47
Q

What is a swizzle, and how is it made?

A

A cocktail stirred with a swizzle stick in a tall glass over crushed ice.

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48
Q

What is the role of absinthe in a Sazerac?

A

It is used to rinse the glass, adding a subtle herbal note.

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49
Q

What distinguishes a Last Word cocktail?

A

Equal parts gin, lime juice, green Chartreuse, and Maraschino liqueur.

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50
Q

What is an Aviation cocktail, and what gives it its pale blue color?

A

Gin, lemon juice, Maraschino liqueur, and crème de violette (the latter gives the blue hue).

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51
Q

What is the definition of a cocktail?

A

A mixed drink traditionally made with a base spirit, sugar, water, and bitters.

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52
Q

What is the purpose of bitters in a cocktail?

A

To add complexity, balance sweetness, and enhance flavors.

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53
Q

What is the significance of the ‘golden ratio’ in cocktails?

A

A balance of 2 parts spirit, 1 part sweetener, and 1 part sour.

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54
Q

What is the purpose of shaking a cocktail?

A

To chill, dilute, and aerate the drink.

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55
Q

What is the difference between ‘on the rocks’ and ‘neat’?

A

‘On the rocks’ is served over ice, while ‘neat’ is served without ice or mixers.

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56
Q

What is the ideal temperature for serving a stirred cocktail?

A

Around 34–36°F (1–2°C).

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57
Q

What is the standard size of a shot in cocktail recipes?

A

Typically 1.5 oz (45 mL).

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58
Q

What is a ‘washline’ in cocktail presentation?

A

The level of liquid in a glass, ideally leaving room for garnish or sipping.

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59
Q

What is the difference between a sour and a fizz cocktail?

A

A fizz includes soda water for effervescence, while a sour does not.

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60
Q

What is the primary purpose of garnishing a cocktail?

A

To enhance the drink’s aroma, flavor, and visual appeal.

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61
Q

What are the ingredients of a classic Martini?

A

Gin and dry vermouth, garnished with an olive or lemon twist.

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62
Q

What is the difference between a Manhattan and a Rob Roy?

A

A Manhattan uses bourbon or rye, while a Rob Roy uses Scotch.

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63
Q

What is the garnish for a classic Margarita?

A

A lime wheel or wedge, with a salted rim.

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64
Q

What is the base spirit of a French 75?

A

Gin, though sometimes made with cognac.

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65
Q

What are the ingredients of a Mojito?

A

White rum, lime juice, sugar, mint leaves, and soda water.

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66
Q

What distinguishes a Boulevardier from a Negroni?

A

A Boulevardier uses bourbon or rye instead of gin.

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67
Q

What is the garnish for a Whiskey Sour?

A

A cherry and an orange slice (optional).

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68
Q

What is the main difference between a Cosmopolitan and a Kamikaze?

A

A Cosmopolitan adds cranberry juice, while a Kamikaze does not.

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69
Q

What is the base spirit in a Corpse Reviver No. 2?

A

Gin.

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70
Q

What is the traditional sweetener in an Old Fashioned?

A

A sugar cube muddled with bitters.

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71
Q

What is the purpose of double-straining a cocktail?

A

To remove fine ice shards and pulp for a smoother texture.

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72
Q

What is a ‘dry shake,’ and when is it used?

A

Shaking without ice, often to emulsify ingredients like egg whites.

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73
Q

When should you stir instead of shake a cocktail?

A

For spirit-forward cocktails without citrus or dairy.

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74
Q

What is the proper angle to hold a jigger when measuring?

A

Level with your eye to ensure accurate measurement.

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75
Q

What is the role of a bar spoon in layering cocktails?

A

It helps slow the pour to create distinct layers.

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76
Q

What is the correct way to muddle ingredients?

A

Press gently to release flavors without pulverizing.

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77
Q

What is the proper dilution percentage for most cocktails?

A

Around 20–25%.

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78
Q

How do you flame a citrus peel?

A

Heat the peel with a lighter, then squeeze it to release the oils into a flame.

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79
Q

What is the ideal shaking time for a cocktail with citrus?

A

10–15 seconds.

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80
Q

What is the purpose of ‘wetting the rim’ when rimming a glass?

A

To help the salt or sugar adhere.

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81
Q

What is the primary flavor of maraschino liqueur?

A

Cherry with a slight almond note.

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82
Q

What is the difference between dry and sweet vermouth?

A

Dry vermouth is less sweet and more herbal, while sweet vermouth is richer and spiced.

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83
Q

What is the purpose of orgeat syrup in tiki cocktails?

A

Adds a nutty, almond-like sweetness and body.

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84
Q

What type of rum is used in a Dark ’n’ Stormy?

A

Dark rum.

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85
Q

What is the main flavor of falernum?

A

Lime, almond, and spices like clove.

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86
Q

What is the role of egg whites in cocktails?

A

Adds texture and a creamy foam.

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87
Q

What distinguishes Aperol from Campari?

A

Aperol is sweeter and lower in alcohol, with less bitterness.

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88
Q

What is a shrub, and how is it used in cocktails?

A

A vinegar-based syrup, used to add acidity and complexity.

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89
Q

What is the base spirit of a Caipirinha?

A

Cachaça.

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90
Q

What is the difference between curaçao and triple sec?

A

Curaçao is sweeter and often colored, while triple sec is more neutral and dry.

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91
Q

What is the key ingredient in an Espresso Martini?

A

Freshly brewed espresso.

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92
Q

What is a clarified milk punch?

A

A cocktail made clear by curdling and straining milk.

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93
Q

What is the main ingredient in a Paper Plane cocktail?

A

Equal parts bourbon, Aperol, Amaro Nonino, and lemon juice.

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94
Q

What is the origin of the Penicillin cocktail?

A

Created by Sam Ross, it uses Scotch, lemon juice, honey, and ginger.

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95
Q

What is the purpose of fat-washing spirits?

A

To infuse flavors like bacon or butter while leaving the spirit clear.

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96
Q

What is a Nitro Martini?

A

A martini infused with nitrogen for a creamy texture.

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97
Q

What distinguishes a Mezcal Margarita from a classic Margarita?

A

Mezcal adds smoky, earthy flavors.

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98
Q

What is a common garnish for a Bloody Mary?

A

Celery stalk, olives, or a lemon wedge.

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99
Q

What is the primary ingredient in a Bee’s Knees cocktail?

A

Honey syrup.

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100
Q

What is the purpose of batching cocktails?

A

To prepare multiple servings ahead of time for efficiency and consistency.

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101
Q

What are the four main ingredients in sake production?

A

Rice, water, yeast, and koji mold.

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102
Q

What is the legal minimum rice polishing ratio for Junmai Daiginjo sake?

A

At least 50%.

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103
Q

What does the term ‘nihonshu’ mean in Japanese?

A

Japanese sake.

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104
Q

What is the role of koji mold in sake production?

A

Converts rice starch into fermentable sugars.

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105
Q

What is the average alcohol content of sake?

A

Around 14–16%.

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106
Q

What is the difference between ‘tokutei meisho-shu’ and ‘futsu-shu’?

A

Tokutei meisho-shu is premium sake with specific designations, while futsu-shu is table sake.

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107
Q

What does the term ‘seimai buai’ refer to in sake production?

A

The rice polishing ratio, indicating the percentage of rice remaining after polishing.

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108
Q

What is the significance of ‘shubo’ in sake production?

A

It refers to the yeast starter used to kickstart fermentation.

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109
Q

What is ‘genshu’?

A

Undiluted sake, which has a higher alcohol content than regular sake.

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110
Q

What is the primary reason sake is pasteurized?

A

To kill off bacteria and halt enzyme activity for stability.

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111
Q

What distinguishes Junmai sake from other sake?

A

It is made purely from rice, water, yeast, and koji, with no added alcohol.

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112
Q

What is Ginjo sake?

A

A premium sake with a rice polishing ratio of at least 60% and typically lighter, fruitier flavors.

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113
Q

What is Honjozo sake?

A

Sake with a small amount of distilled alcohol added to enhance aroma and flavor.

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114
Q

What is the difference between Nigori sake and other types?

A

Nigori is unfiltered or coarsely filtered, resulting in a cloudy appearance.

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115
Q

What is the defining characteristic of Nama sake?

A

It is unpasteurized, resulting in a fresher and more vibrant taste.

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116
Q

What is Tokubetsu Honjozo sake?

A

A special type of Honjozo sake, often made with highly polished rice or unique brewing methods.

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117
Q

What is the role of sparkling sake in modern sake markets?

A

It appeals to younger consumers with its effervescence and sweetness.

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118
Q

What is Yamahai sake?

A

Sake made using a traditional method that allows wild lactic acid bacteria to develop naturally, resulting in rich and gamey flavors.

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119
Q

What is Kimoto sake?

A

Sake made with an older brewing method, characterized by robust, umami-driven flavors.

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120
Q

What does the term ‘Tokubetsu’ mean in sake labeling?

A

‘Special,’ indicating higher quality or a unique brewing technique.

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121
Q

What is the function of rice polishing in sake production?

A

Removes the outer layers of rice, which contain fats and proteins that can affect flavor.

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122
Q

What type of water is preferred for sake brewing?

A

Soft water for delicate sakes or hard water for robust styles.

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123
Q

What is ‘moromi’ in sake production?

A

The main fermentation mash.

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124
Q

What is the average fermentation time for sake?

A

18–32 days, depending on the style.

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125
Q

What is ‘kasu’?

A

Sake lees, the byproduct left after pressing.

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126
Q

What is the significance of yeast in sake production?

A

Yeast contributes to the aroma and flavor profile, such as fruity or floral notes.

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127
Q

What is ‘fune’ in traditional sake production?

A

A wooden pressing box used to separate sake from the lees.

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128
Q

What is the role of a toji in sake brewing?

A

The toji is the master brewer, responsible for overseeing the entire brewing process.

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129
Q

What is the function of ‘hikikomi’ in sake brewing?

A

The process of adding water, rice, and koji in stages to create the moromi.

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130
Q

What is the role of the ‘sandan-shikomi’ method in sake production?

A

A three-step fermentation process that balances yeast growth and sugar production.

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131
Q

What is the primary region known for premium sake production in Japan?

A

Niigata, famous for its clean, crisp sakes.

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132
Q

What is the unique feature of sake from Hiroshima?

A

Soft water creates smooth and slightly sweet sakes.

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133
Q

What distinguishes sake from Akita?

A

Elegant and aromatic, often with a fruity profile.

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134
Q

What is the primary style of sake from Hyogo Prefecture?

A

Full-bodied and robust, often made with Yamada Nishiki rice.

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135
Q

What is the role of Fushimi in sake production?

A

Located in Kyoto, it is known for soft water, producing light and elegant sakes.

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136
Q

What rice variety is nicknamed the ‘king of sake rice’?

A

Yamada Nishiki.

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137
Q

What is the significance of Nada in sake brewing?

A

A district in Kobe known for producing over 25% of Japan’s sake, with access to high-quality water and rice.

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138
Q

What is Omachi rice known for in sake production?

A

Earthy and complex flavors, often used in Junmai styles.

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139
Q

What distinguishes sake from Shizuoka?

A

Delicate and clean, with a soft finish due to the region’s pure water.

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140
Q

What makes Hokkaido an emerging sake region?

A

Its cool climate and unique rice varieties suited for brewing.

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141
Q

What is the significance of sake in Shinto rituals?

A

Sake is used as an offering to the gods, symbolizing purity and connection to nature.

142
Q

What is Kagami Biraki?

A

A traditional ceremony where a sake cask is opened to celebrate special occasions.

143
Q

What is the traditional cup used for sake drinking?

A

Ochoko, a small ceramic or porcelain cup.

144
Q

What does the term ‘kanpai’ mean in sake culture?

A

It is a toast, meaning ‘cheers’ or ‘dry your cup.’

145
Q

What is the role of sakagura in Japanese culture?

A

A sake brewery, often considered a place of craftsmanship and tradition.

146
Q

What is the historical significance of ‘doburoku’?

A

An unfiltered, rustic sake that predates modern sake brewing techniques.

147
Q

What is the relationship between sake and rice cultivation in Japan?

A

Sake production is closely tied to the agricultural heritage and regional identity of Japan.

148
Q

What is the proper etiquette for pouring sake?

A

Always pour for others and not for yourself as a sign of respect.

149
Q

What is the difference between warm sake and cold sake in Japanese culture?

A

Warm sake is traditionally enjoyed in colder months or with heavier meals, while premium sake is often served cold to preserve its delicate flavors.

150
Q

What is the importance of the Sake Samurai Association?

A

Promotes sake culture globally and recognizes individuals who contribute to its international appreciation.

151
Q

What are the four primary ingredients in beer?

A

Water, malted barley, hops, and yeast.

152
Q

What is the difference between ale and lager?

A

Ales use top-fermenting yeast at warmer temperatures, while lagers use bottom-fermenting yeast at cooler temperatures.

153
Q

What is the average alcohol by volume (ABV) range for most beers?

A

4–6%.

154
Q

What does the term ‘IBU’ stand for, and what does it measure?

A

International Bitterness Units, measuring the perceived bitterness from hops.

155
Q

What is the Reinheitsgebot, and why is it significant?

A

The German Beer Purity Law of 1516, which allowed only water, barley, and hops in beer production (yeast was later added).

156
Q

What is the role of yeast in beer production?

A

Yeast ferments sugars to produce alcohol and carbon dioxide, and it influences flavor.

157
Q

What is the primary purpose of hops in beer?

A

To add bitterness, aroma, and act as a natural preservative.

158
Q

What is the typical carbonation level of beer?

A

Around 2.0–2.5 volumes of CO₂.

159
Q

What is the difference between a session beer and an imperial beer?

A

Session beers are low-alcohol and designed for prolonged drinking, while imperial beers are high-alcohol and often more intense.

160
Q

What is the role of malting in beer production?

A

Malting converts barley starches into fermentable sugars.

161
Q

What is the defining characteristic of a Pilsner?

A

A pale lager with a crisp, clean taste and noticeable hop bitterness.

162
Q

What distinguishes a Stout from a Porter?

A

Stouts are often darker and richer with roasted barley, while Porters are lighter and malt-forward.

163
Q

What is the difference between a Hefeweizen and a Witbier?

A

Hefeweizens are German wheat beers with banana and clove notes, while Witbiers are Belgian wheat beers with orange peel and coriander.

164
Q

What is a Saison?

A

A farmhouse ale traditionally brewed in Belgium, known for its dry finish, fruity esters, and spice notes.

165
Q

What is a Double IPA (DIPA)?

A

An India Pale Ale with higher alcohol content and intensified hop flavors.

166
Q

What defines a Lambic beer?

A

A spontaneously fermented beer from Belgium, often tart and funky.

167
Q

What is the primary flavor profile of a Dunkel?

A

Malty, with notes of caramel, toffee, and bread.

168
Q

What distinguishes a Barleywine from other beers?

A

High alcohol content, rich malt character, and a wine-like complexity.

169
Q

What is the origin of the Kölsch beer style?

A

Cologne (Köln), Germany.

170
Q

What is a Gose?

A

A German wheat beer brewed with salt and coriander, often tart and refreshing.

171
Q

What is the purpose of the mash in beer production?

A

To convert malt starches into fermentable sugars.

172
Q

What is lautering?

A

The process of separating wort from spent grains.

173
Q

What is the role of the boil in brewing?

A

To sterilize the wort, extract bitterness from hops, and concentrate the liquid.

174
Q

What is the ‘hot break’ during the boil?

A

The coagulation of proteins and tannins, which is essential for clarity and flavor.

175
Q

What is the function of whirlpooling in brewing?

A

To separate solids (hops and trub) from the wort before fermentation.

176
Q

What is ‘dry hopping’?

A

Adding hops after fermentation to enhance aroma without adding bitterness.

177
Q

What is the role of diacetyl rest in lager brewing?

A

A warm fermentation step to allow yeast to reabsorb diacetyl, which can cause buttery off-flavors.

178
Q

What is krausen?

A

The foamy head of yeast and proteins formed during active fermentation.

179
Q

What is bottle conditioning?

A

Adding sugar and/or yeast to beer before bottling to create natural carbonation.

180
Q

What is the difference between primary and secondary fermentation?

A

Primary fermentation is the main alcohol production phase, while secondary fermentation refines flavors and clears the beer.

181
Q

What are noble hops, and name two examples?

A

Traditional European hops with mild bitterness and floral aromas, such as Hallertau and Saaz.

182
Q

What is the role of specialty malts in brewing?

A

They add color, flavor, and body to the beer.

183
Q

What does the term ‘adjunct’ mean in brewing?

A

Non-malt fermentable ingredients like corn, rice, or sugar.

184
Q

What is the impact of water hardness on beer?

A

Hard water enhances hop bitterness, while soft water accentuates malt flavors.

185
Q

What is the difference between an ester and a phenol in beer flavor?

A

Esters produce fruity flavors, while phenols contribute spicy or smoky notes.

186
Q

What is the primary flavor compound in wheat beers?

A

Isoamyl acetate, which gives banana-like flavors.

187
Q

What causes off-flavors like ‘skunky’ beer?

A

Light exposure reacting with hop compounds.

188
Q

What is the function of calcium in brewing water?

A

Stabilizes pH, aids in protein precipitation, and promotes yeast health.

189
Q

What is the primary flavor profile of Brettanomyces yeast?

A

Funky, barnyard-like, and sometimes tropical.

190
Q

What is the difference between caramel and roasted malts?

A

Caramel malts add sweetness, while roasted malts contribute bitterness and coffee-like flavors.

191
Q

What is the oldest known beer recipe?

A

A Sumerian hymn to Ninkasi, the goddess of beer, from around 1800 BCE.

192
Q

What is the significance of Oktoberfest?

A

A traditional Bavarian beer festival celebrating Märzen-style lagers.

193
Q

What is a growler?

A

A refillable container used to transport draft beer.

194
Q

What is the origin of the IPA style?

A

Developed in England to withstand long sea voyages to India, with higher hop content for preservation.

195
Q

What is the role of monks in European brewing history?

A

Monks in monasteries preserved and advanced brewing techniques, especially in Belgium and Germany.

196
Q

What is cask ale?

A

Beer that undergoes secondary fermentation in the cask and is served unfiltered and unpasteurized.

197
Q

What is the significance of Trappist breweries?

A

Monastic breweries that produce beer under strict guidelines, with proceeds supporting the monastery.

198
Q

What is the American Craft Beer Revolution?

A

A movement starting in the late 20th century that emphasized small-batch, innovative brewing.

199
Q

What is the function of a beer sommelier (Cicerone)?

A

A professional trained in beer styles, service, and pairing.

200
Q

What is the difference between macrobreweries and microbreweries?

A

Macrobreweries produce beer on a large scale (millions of barrels), while microbreweries focus on small-scale, often artisanal production.

201
Q

What are the three main types of distillation methods used to produce spirits?

A

Pot distillation, column distillation, and hybrid distillation.

202
Q

What is the legal minimum ABV for a beverage to be classified as a spirit?

A

20% ABV, though most spirits are 35% or higher.

203
Q

What is the primary difference between fermentation and distillation?

A

Fermentation converts sugar into alcohol, while distillation concentrates alcohol by separating it from water and other components.

204
Q

What does the term ‘angel’s share’ refer to in spirit production?

A

The portion of alcohol that evaporates during aging in barrels.

205
Q

What are the ‘heads,’ ‘hearts,’ and ‘tails’ in distillation?

A

Heads contain undesirable compounds, hearts are the desirable ethanol-rich portion, and tails have heavy compounds often discarded or redistilled.

206
Q

What is the role of congeners in spirits?

A

These are flavor compounds formed during fermentation and aging that contribute to a spirit’s taste and aroma.

207
Q

What is a spirit ‘neutral grain’?

A

A highly distilled, flavorless alcohol often used as a base for vodka and gin.

208
Q

What does ‘cask strength’ mean on a bottle of whiskey?

A

The spirit is bottled directly from the barrel without dilution, typically higher in alcohol.

209
Q

What is the difference between aging in new vs. used barrels?

A

New barrels impart stronger flavors (vanilla, spice, oak), while used barrels contribute subtler flavors.

210
Q

What is the purpose of charcoal filtration in spirits production?

A

To smooth the spirit and remove impurities.

211
Q

What is the typical alcohol content range for liqueurs?

A

15–30% ABV, though some can go higher.

212
Q

What is the legal definition of a spirit in the European Union?

A

A beverage distilled to at least 15% ABV made from agricultural raw materials.

213
Q

What is the significance of ‘terroir’ in spirits production?

A

‘Terroir’ refers to how the environment (soil, climate, etc.) influences the raw materials used in a spirit.

214
Q

What is the primary factor that distinguishes a brandy from other spirits?

A

Brandy is distilled from fermented fruit juice, usually grapes.

215
Q

What is ‘chill filtration,’ and why is it used?

A

A process where spirits are cooled to remove fats and particles, improving clarity at low temperatures.

216
Q

What are the three main classifications of spirits based on their raw materials?

A
  • Grain-based (e.g., whiskey, vodka)
  • Fruit-based (e.g., brandy, eau de vie)
  • Plant-based (e.g., rum, tequila)
217
Q

What does the term ‘overproof’ mean in spirits?

A

A spirit with an ABV higher than 50% (100 proof in the U.S.).

218
Q

What is the difference between ‘single malt’ and ‘blended’ whiskey?

A

‘Single malt’ is made from malted barley at a single distillery, while ‘blended’ whiskey combines spirits from multiple distilleries.

219
Q

What is the purpose of aging spirits in barrels?

A

To develop flavor, color, and complexity through interaction with the wood and oxidation.

220
Q

What is the role of water in diluting spirits before bottling?

A

It reduces the alcohol content to the desired ABV, balancing flavor and drinkability.

221
Q

What is the primary raw material used in rum production?

A

Sugarcane or its byproducts, such as molasses.

222
Q

What distinguishes a tequila from a mezcal?

A

Tequila must be made from 100% blue agave in specific regions, while mezcal can be made from various agave species.

223
Q

What is the minimum aging requirement for Cognac VS (Very Special)?

A

Two years in French oak barrels.

224
Q

What is the difference between London Dry Gin and Old Tom Gin?

A

London Dry Gin is less sweet and highly juniper-forward, while Old Tom Gin is slightly sweeter.

225
Q

What is the primary raw material used in vodka production?

A

It can be made from grains, potatoes, or other fermentable materials, depending on the producer.

226
Q

What distinguishes Scotch whisky from Irish whiskey?

A

Scotch is typically distilled twice and often uses peated malt, while Irish whiskey is usually triple-distilled and unpeated.

227
Q

What is the key ingredient in absinthe that gives it its distinct flavor?

A

Wormwood, along with anise and fennel.

228
Q

What is a grappa?

A

An Italian spirit distilled from grape pomace (the skins, seeds, and stems left after winemaking).

229
Q

What is the base ingredient of Calvados?

A

Apples or pears.

230
Q

What is the difference between a blanco and reposado tequila?

A

Blanco is unaged, while reposado is aged in oak barrels for 2–12 months.

231
Q

What is the role of a ‘column still’ in spirits production?

A

It allows continuous distillation, producing high-proof, neutral spirits like vodka.

232
Q

What is the significance of the ‘cut points’ during distillation?

A

Determining when to collect heads, hearts, and tails affects the flavor and quality of the spirit.

233
Q

What is the purpose of fermentation in spirits production?

A

To convert sugars into alcohol using yeast.

234
Q

What is ‘maceration’ in spirits production?

A

Steeping botanicals, fruits, or spices in alcohol to extract flavor.

235
Q

What is the role of peat in Scotch whisky production?

A

Peat is burned to dry malted barley, imparting smoky flavors.

236
Q

What is the difference between pot distillation and continuous distillation?

A

Pot distillation is batch-based and retains more flavor, while continuous distillation is more efficient and produces cleaner, higher-proof alcohol.

237
Q

What is a ‘solera system,’ and how is it used in spirits production?

A

A fractional aging system where younger spirits are blended with older ones, often used for rum and sherry.

238
Q

What does ‘fortified’ mean in relation to spirits?

A

Fortified refers to wines or beverages that have distilled spirits added to them, such as port or sherry.

239
Q

What is ‘proof’ in relation to alcohol content?

A

A measure of alcohol strength; in the U.S., proof is twice the ABV.

240
Q

What is the importance of the ‘mash bill’ in whiskey production?

A

It determines the proportions of grains used, which affects the flavor of the whiskey.

241
Q

What is the primary flavor of juniper in gin?

A

Pine-like, herbal, and slightly citrusy.

242
Q

What flavors does aging in oak barrels typically impart to spirits?

A
  • Vanilla
  • Caramel
  • Spice
  • Tannins
243
Q

What is the typical flavor profile of a blanco tequila?

A

Fresh, agave-forward with citrus and herbal notes.

244
Q

What does ‘mouthfeel’ refer to in spirit tasting?

A

The texture and weight of the spirit on the palate.

245
Q

What is the difference between a smoky and peaty flavor in Scotch whisky?

A

Peaty flavors come from burning peat during malting, while smokiness refers to general charred or burned notes.

246
Q

What is a common flavor descriptor for an agricole rum?

A

Grassy and vegetal, due to its base of fresh sugarcane juice.

247
Q

What causes the nutty flavor in aged brandy?

A

Oxidation during aging in barrels.

248
Q

What is the typical flavor profile of an absinthe?

A

Herbal, anise-forward, with bitter undertones.

249
Q

What flavors do toasted barrels impart to whiskey?

A
  • Caramel
  • Toffee
  • Roasted nut flavors
250
Q

What is a ‘tertiary flavor’ in spirits?

A

A flavor developed during aging, such as dried fruit, leather, or tobacco.

251
Q

What defines a liqueur or cordial?

A

A sweetened spirit infused with fruits, herbs, spices, or other flavorings, typically containing at least 2.5% sugar by weight.

252
Q

What is the average alcohol content of liqueurs?

A

15–30% ABV, though some can go higher.

253
Q

What is the historical origin of liqueurs?

A

Many were created by monks and apothecaries in Europe during the Middle Ages for medicinal purposes.

254
Q

What is the primary purpose of sugar in liqueurs?

A

To balance the flavor and enhance the perception of infused ingredients.

255
Q

What is the difference between a crème liqueur and a regular liqueur?

A

Crème liqueurs have a higher sugar content, such as crème de cassis or crème de violette.

256
Q

What distinguishes a triple sec from other orange liqueurs?

A

Triple sec is a clear, dry orange-flavored liqueur.

257
Q

What is the main difference between a liqueur and a fortified wine?

A

Liqueurs are distilled and flavored with added sugar, while fortified wines are wines with added spirits.

258
Q

What is a neutral base spirit in liqueur production?

A

A nearly flavorless distilled spirit, often grain or sugarcane-based, used as the base for flavor infusion.

259
Q

What is the legal minimum sugar content for a liqueur in the European Union?

A

100 grams per liter.

260
Q

What is the role of maceration in liqueur production?

A

Soaking botanicals or fruits in alcohol to extract flavors and aromas.

261
Q

What is the primary flavoring in Amaretto?

A

Almonds or apricot pits.

262
Q

What is the key ingredient in Chambord?

A

Black raspberries.

263
Q

What distinguishes Cointreau from Grand Marnier?

A

Cointreau is a clear triple sec made from neutral spirits, while Grand Marnier is a cognac-based orange liqueur.

264
Q

What is the primary flavor in Benedictine?

A

A blend of herbs and spices, including angelica, hyssop, and thyme.

265
Q

What is the main flavoring agent in Chartreuse?

A

A secret blend of 130 herbs, plants, and flowers.

266
Q

What is the difference between green and yellow Chartreuse?

A

Green Chartreuse is stronger and more herbal, while Yellow Chartreuse is sweeter and milder.

267
Q

What fruit is used to make crème de cassis?

A

Blackcurrants.

268
Q

What distinguishes a peach schnapps from a peach liqueur?

A

Schnapps is less sweet and higher in alcohol, while peach liqueurs are sweeter and often lower in ABV.

269
Q

What is Drambuie made from?

A

Scotch whisky, honey, herbs, and spices.

270
Q

What is the base spirit of Limoncello?

A

Neutral spirit or vodka infused with lemon zest.

271
Q

What is percolation in liqueur production?

A

A method where alcohol is passed through flavoring agents, similar to brewing coffee.

272
Q

What is the difference between infusion and distillation in liqueur production?

A

Infusion involves steeping ingredients in alcohol, while distillation extracts flavors through heat and vaporization.

273
Q

What is cold compounding in liqueur production?

A

A method of flavoring where ingredients are macerated in alcohol without heat.

274
Q

What is the purpose of aging liqueurs in barrels?

A

To enhance flavor complexity and impart notes from the wood.

275
Q

What role does sugar play in stabilizing liqueurs?

A

It acts as a preservative and balances high alcohol content.

276
Q

What is the primary flavor extraction technique for herbal liqueurs like Jägermeister?

A

Maceration of herbs, roots, and spices in alcohol.

277
Q

What is the typical sugar content of a crème liqueur?

A

At least 100 grams per liter.

278
Q

What is the typical sugar content of a crème liqueur?

A

At least 250 grams per liter.

279
Q

What is ‘distilled liqueur’?

A

A liqueur where flavoring ingredients are distilled with alcohol rather than macerated or infused.

280
Q

What is the purpose of emulsifiers in cream liqueurs?

A

To stabilize the mixture of cream and alcohol, preventing separation.

281
Q

What is the main advantage of using a neutral spirit base for liqueurs?

A

It allows the flavor of the infused ingredients to dominate without interference from the spirit’s character.

282
Q

What is the dominant flavor in St-Germain liqueur?

A

Elderflower.

283
Q

What is the primary flavor profile of Luxardo Maraschino?

A

Cherry with almond-like nuttiness.

284
Q

What is a common flavor pairing for Frangelico?

A

Coffee or chocolate.

285
Q

What distinguishes Kahlúa from Tia Maria?

A

Kahlúa is sweeter, while Tia Maria has a lighter and more rum-forward flavor.

286
Q

What cocktail is typically made with blue curaçao?

A

The Blue Lagoon.

287
Q

What flavor does crème de menthe provide?

A

Peppermint.

288
Q

What is the flavor profile of Averna?

A

Sweet and bitter, with herbal and citrus notes.

289
Q

What distinguishes herbal liqueurs like Fernet-Branca from bitters?

A

Herbal liqueurs are sweeter and have a higher ABV.

290
Q

What flavor is dominant in Midori?

A

Melon.

291
Q

What is a common use for crème de violette in cocktails?

A

It is used in an Aviation to add a floral and slightly sweet flavor.

292
Q

What is the origin of Grand Marnier?

A

France.

293
Q

What type of liqueur is Baileys Irish Cream?

A

A cream liqueur made with Irish whiskey, cream, and cocoa.

294
Q

What is the difference between an amaro and a traditional liqueur?

A

Amaro is an Italian bitter herbal liqueur often consumed as a digestif.

295
Q

What is the defining characteristic of fruit schnapps in Germany?

A

It is typically unsweetened and made from fermented fruit.

296
Q

What is the origin of Cointreau?

A

Angers, France.

297
Q

What is the primary ingredient in Southern Comfort?

A

Whiskey infused with fruit and spice flavors.

298
Q

What is the primary fruit used in crème de pêche?

A

Peach.

299
Q

What is the origin of Jägermeister?

A

Germany.

300
Q

What makes Galliano unique among liqueurs?

A

Its golden color and blend of vanilla, anise, and herbal flavors.

301
Q

What is the traditional base spirit of curaçao liqueurs?

A

Sugarcane-based spirits like rum.

302
Q

What are the ingredients in a classic Margarita?

A

Tequila, lime juice, and triple sec (or Cointreau)

The Margarita is a popular cocktail known for its refreshing taste.

303
Q

What is the purpose of shaking a cocktail?

A

To chill, dilute, and aerate the drink

Shaking is a common technique used in cocktail preparation.

304
Q

What is a Ramos Gin Fizz, and what makes it unique?

A

A gin-based cocktail with cream, egg white, citrus, and soda, requiring extensive shaking

This cocktail is known for its frothy texture and refreshing flavor.

305
Q

What is the garnish for a Negroni?

A

An orange peel

The Negroni is a classic cocktail made with gin, vermouth, and Campari.

306
Q

What is the difference between an Eastside and a Southside cocktail?

A

The Eastside includes cucumber in addition to mint and lime

Both cocktails are variations of the classic mint cocktail.

307
Q

What is the primary purpose of muddling in cocktails?

A

To release the oils and flavors of herbs, fruits, or spices

Muddling is an essential technique for enhancing flavor.

308
Q

What distinguishes a Manhattan from a Rob Roy?

A

A Manhattan uses bourbon or rye, while a Rob Roy uses Scotch

Both cocktails share a similar preparation method but differ in base spirits.

309
Q

What does ‘straight up’ mean when ordering a cocktail?

A

Chilled and strained, served without ice

This term indicates a specific way of serving cocktails.

310
Q

What is the flavor profile of an Aviation cocktail?

A

Floral, citrusy, and slightly sweet with notes of crème de violette and Maraschino

This cocktail is known for its unique and refreshing taste.

311
Q

What is the role of egg whites in cocktails like a Whiskey Sour?

A

To create a silky texture and a foamy head

Egg whites are often used in cocktails for their emulsifying properties.

312
Q

What is the minimum aging requirement for a Bourbon whiskey?

A

There is no minimum, but to be labeled ‘straight bourbon,’ it must age at least two years

Aging impacts the flavor and quality of whiskey.

313
Q

What is the difference between a pot still and a column still?

A

Pot stills are batch distillers and retain more flavor, while column stills allow continuous distillation and produce higher-proof spirits

The type of still used influences the characteristics of the final spirit.

314
Q

What is the primary ingredient in mezcal?

A

Agave, typically roasted in underground pits for a smoky flavor

Mezcal is often noted for its distinctive taste compared to tequila.

315
Q

What is the base ingredient in vodka?

A

It can be made from grains, potatoes, or any fermentable carbohydrate

Vodka’s versatility allows for a range of flavors.

316
Q

What makes Irish whiskey distinct from Scotch whisky?

A

Irish whiskey is typically triple distilled and unpeated, resulting in a smoother flavor

This distinction affects their taste profiles significantly.

317
Q

What is the defining feature of a single malt Scotch whisky?

A

It is made from 100% malted barley at a single distillery

This classification is crucial for Scotch whisky.

318
Q

What is Calvados, and where is it produced?

A

An apple or pear brandy from Normandy, France

Calvados is known for its fruity character.

319
Q

What does ‘reposado’ mean in tequila production?

A

Aged in oak barrels for 2–12 months

This aging process contributes to the tequila’s flavor complexity.

320
Q

What is the role of congeners in spirits?

A

They are flavor compounds produced during fermentation and aging, influencing a spirit’s aroma and taste

Congeners play a significant role in the character of spirits.

321
Q

What is the difference between an eau de vie and a brandy?

A

Eau de vie is a clear, unaged fruit brandy, while brandy is typically aged and made from grapes

This distinction is important in the classification of fruit spirits.

322
Q

What is the difference between a lager and an ale?

A

Lager uses bottom-fermenting yeast at cooler temperatures, while ale uses top-fermenting yeast at warmer temperatures

These fermentation methods significantly impact the flavor and characteristics of the beer.

323
Q

What is the origin of the IPA style?

A

Created in England, with higher hops to preserve the beer during long sea voyages to India

IPAs are known for their hoppy flavor and aroma.

324
Q

What is the purpose of the mash in brewing?

A

To convert malt starches into fermentable sugars

The mash process is critical for beer production.

325
Q

What is the defining characteristic of a Pilsner?

A

A crisp, clean lager with noticeable hop bitterness

Pilsners are a popular style of lager beer.

326
Q

What is the difference between a stout and a porter?

A

Stouts are typically richer and darker, while porters are lighter and more malt-forward

Both styles have their unique flavor profiles.

327
Q

What is the primary flavor compound in wheat beers like Hefeweizens?

A

Isoamyl acetate, which gives banana-like flavors

This characteristic is a hallmark of Hefeweizen beers.

328
Q

What distinguishes a Saison from other ales?

A

A dry finish, fruity esters, and spicy phenols from yeast

Saisons are often noted for their complex flavor profiles.

329
Q

What is a ‘nitro’ beer?

A

Beer infused with nitrogen instead of carbon dioxide, creating a creamy texture

Nitro beers are known for their smooth mouthfeel.

330
Q

What is the significance of Trappist beers?

A

They are brewed by monks in Trappist monasteries under strict guidelines

Trappist beers are recognized for their quality and authenticity.

331
Q

What does ‘IBU’ stand for, and what does it measure?

A

International Bitterness Units, measuring hop-derived bitterness

IBU is a common scale used to gauge the bitterness of beer.

332
Q

What are the four main ingredients in sake production?

A

Rice, water, yeast, and koji mold

These ingredients are essential for the fermentation process in sake brewing.

333
Q

What does ‘seimai buai’ refer to in sake production?

A

The rice polishing ratio, indicating the percentage of rice grain remaining

This ratio affects the flavor and quality of the sake.

334
Q

What distinguishes Junmai sake from other styles?

A

It is made without added alcohol, using only rice, water, yeast, and koji

Junmai sake is often regarded for its purity.

335
Q

What is the alcohol content range for most sake?

A

Around 14–16%

This range is typical for many sake varieties.

336
Q

What is Nigori sake?

A

Unfiltered or coarsely filtered sake with a cloudy appearance

Nigori sake is known for its rich and creamy texture.

337
Q

What is Genshu sake?

A

Undiluted sake with higher alcohol content

Genshu sake often has a more intense flavor.

338
Q

What is the role of koji mold in sake brewing?

A

Converts rice starches into fermentable sugars

Koji mold is a crucial element in the fermentation process.

339
Q

What is the typical serving temperature for premium sake?

A

Often served chilled to preserve delicate flavors

Temperature can significantly affect the tasting experience of sake.

340
Q

What is the difference between Honjozo and Junmai sake?

A

Honjozo has a small amount of distilled alcohol added to enhance aroma and flavor, while Junmai does not

This difference impacts the overall taste profile.

341
Q

What is the significance of Fushimi in Japanese sake production?

A

A region known for its soft water, producing elegant and light sake

Water quality is critical in sake brewing.

342
Q

What is the primary flavor in Amaretto?

A

Almonds or apricot pits

Amaretto is a popular liqueur often used in cocktails.

343
Q

What is Chartreuse made from?

A

A secret blend of 130 herbs, plants, and flowers

Chartreuse is known for its complex flavor and vibrant color.

344
Q

What distinguishes Cointreau from Grand Marnier?

A

Cointreau is a clear triple sec, while Grand Marnier is an orange liqueur made with cognac

Both are popular orange liqueurs but differ in base ingredients.

345
Q

What fruit is used in crème de cassis?

A

Blackcurrants

Crème de cassis is commonly used in cocktails and desserts.

346
Q

What is the base spirit of Drambuie?

A

Scotch whisky, with added honey, herbs, and spices

Drambuie is often enjoyed as a digestif or in cocktails.

347
Q

What is Limoncello?

A

A lemon-flavored Italian liqueur, traditionally served as a digestif

Limoncello is known for its bright, zesty flavor.

348
Q

What is St-Germain made from?

A

Elderflowers

St-Germain is a popular liqueur often used in cocktails.

349
Q

What is the difference between a schnapps and a liqueur?

A

Schnapps is often unsweetened or less sweet than liqueurs

This distinction affects their use in cocktails and flavor profiles.

350
Q

What is the primary flavor profile of Midori?

A

Melon

Midori is a bright green liqueur known for its sweet and fruity flavor.

351
Q

What is a crème liqueur?

A

A liqueur with a high sugar content, such as crème de menthe or crème de violette

Crème liqueurs are known for their rich sweetness.

Advanced Sommelier (24 decks)

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