Distilling Knowledge Aniseed and Other Flavored Spirits Flashcards
What are common flavor compounds known as?
Anethole Plants Known to have it are: Star Anise Anise Fennel
What is ‘loughing’?
When water is added to drinks with anethole, they go cloudy.
As the spirit is diluted the anethole comes out of the solution and forms an opaque suspension
What is the legal definition of Aniseed-flavored spirits?
Must have a predominant flavor of anise. The spirit base is highly rectified spirit and flavor can be obtained by maceration and or/ distillation, the addition of aniseed-flavored extracts or a combination. Only natural flavors can be used.
Where does absinthe get its name?
From the key ingredient: grand wormwood (Artemisia absinthium)
What flavor does wormwood give?
Musky floral note, as well as a bitter quality
Describe the production of Absinthe.
Mostly unchanged since 19th century, the main botanical ingredients are macerated in high-strength alcohol for 24hours. Originally this was wine-based but others will use HRS. The flavored spirit is then diluted and distilled with botanicals.
How is the green color achieved?
This is from petite wormwood (Artemisia pontica), hissop and or Melissa, the color is extracted from a short maceration.
How can you tell if an absinthe is classic?
Only the classic absinthe louches when color is added.
What is Thujone?
This is a terpene in wormwood. Thujone is toxic and can cause convulsions but the dose needs to be extremely high.
What levels of Thujone are allowed in the US and EU?
US = 10ppm EU = 35ppm
What is the legal definition of Pastis?
made using liquorice root. Sweetened up to 100g/L bottled at 40%abv. Anethole levels must be between 1.5 and 2.0g/L
What is the difference between Pastis and Pastis de Marseille
The same except the latter must have anethole levels of 2.0g/L and must be bottled at 45%abv.
What 4 ingredients make up Ricard?
Chinese star anise
Fennel
Liquorice Root from the Middle East
Aromatic Herbs from Provence (thyme, rosemary, laurel and savory)
How does Ricard obtain its color?
Part from the liquorice and also the addition of caramel
How is the anethole essence produced for Ricard?
Chinese star anise and fennel are distilled
What is the classic production method for Ouzo?
Classically HRS is redistilled with anise and (optionally) other botanicals and mastic.
What is a non classic production method for Ouzo?
Simply blending anethole and HRS
Where does Raki come from and what is it based on?
Turkey
Based on a raisin/grape spirit called ‘suma’
How is raki produced?
The suma or suma mixed with HRS is diluted with water, redistilled with aniseed and collected at around 70-80%
Where does the character of bitters come from
Give 2 examples
Comes from the addition of one or more natural bittering agents: Cinchon bark/quinine angelica gentian bitter orange rue artichokes rhubarb bitter aloe
What is added to the bitter base to aromatize it?
Clove Vanilla Coriander Ginger Sweet peels
What are the 3 broad categories of bitters?
Apertif
Digestif
Cocktail Bitters
Name 2 apertifs and their bittering agent
Italy: Campari, bitter orange, rhubarb and quinine
Cynar, artichoke and 13 herbs and plants
Aperol, lower strength than campari, less complex and herbal
France: Suze, gentian root
Describe Averna
This is Italy’s top selling digestif. It is a mix of various herbs, barks, and other botanicals
Name 2 digestifs from countries other than Italy that are on the sweet spectrum.
Spain: Calisay
Czech republic: Becherovka
Hungary: Unicum
What are the ingredients in Fernet Branca
Rhubarb, gentian, saffron, alie, myrrh, iris, limetree, bitter orange, galangal and cinnamon
Name 2 digestifs from countries other than Italy that are on the bitter spectrum.
Czech: Carlsbad
Switzerland: Underberg
Germany: Jagermeister
Describe Angostura bitters.
Created in Venezuela in 1824 by Johann Siegert’s ‘amargo aromatico’ used bitter barks and a number of other tropical botanicals as a medicinal drink for the troops of SImon Bolivar.
What may be the oldest cocktail bitter?
New Orleans: Peychaud was created in 1806. This is more aromatic than angostura with notes of cherry stone and anise.
