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Spirits - Cameron > Distilling Knowledge Aniseed and Other Flavored Spirits > Flashcards

Distilling Knowledge Aniseed and Other Flavored Spirits Flashcards

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1
Q

What are common flavor compounds known as?

A 
Anethole
Plants Known to have it are:
Star Anise
Anise
Fennel
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2
Q

What is ‘loughing’?

A

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

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3
Q

What is the legal definition of Aniseed-flavored spirits?

A

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.

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4
Q

Where does absinthe get its name?

A

From the key ingredient: grand wormwood (Artemisia absinthium)

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5
Q

What flavor does wormwood give?

A

Musky floral note, as well as a bitter quality

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6
Q

Describe the production of Absinthe.

A

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.

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7
Q

How is the green color achieved?

A

This is from petite wormwood (Artemisia pontica), hissop and or Melissa, the color is extracted from a short maceration.

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8
Q

How can you tell if an absinthe is classic?

A

Only the classic absinthe louches when color is added.

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9
Q

What is Thujone?

A

This is a terpene in wormwood. Thujone is toxic and can cause convulsions but the dose needs to be extremely high.

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10
Q

What levels of Thujone are allowed in the US and EU?

A 
US = 10ppm
EU = 35ppm
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11
Q

What is the legal definition of Pastis?

A

made using liquorice root. Sweetened up to 100g/L bottled at 40%abv. Anethole levels must be between 1.5 and 2.0g/L

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12
Q

What is the difference between Pastis and Pastis de Marseille

A

The same except the latter must have anethole levels of 2.0g/L and must be bottled at 45%abv.

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13
Q

What 4 ingredients make up Ricard?

A

Chinese star anise
Fennel
Liquorice Root from the Middle East
Aromatic Herbs from Provence (thyme, rosemary, laurel and savory)

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14
Q

How does Ricard obtain its color?

A

Part from the liquorice and also the addition of caramel

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15
Q

How is the anethole essence produced for Ricard?

A

Chinese star anise and fennel are distilled

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16
Q

What is the classic production method for Ouzo?

A

Classically HRS is redistilled with anise and (optionally) other botanicals and mastic.

17
Q

What is a non classic production method for Ouzo?

A

Simply blending anethole and HRS

18
Q

Where does Raki come from and what is it based on?

A

Turkey

Based on a raisin/grape spirit called ‘suma’

19
Q

How is raki produced?

A

The suma or suma mixed with HRS is diluted with water, redistilled with aniseed and collected at around 70-80%

20
Q

Where does the character of bitters come from

Give 2 examples

A 
Comes from the addition of one or more natural bittering agents:
Cinchon
bark/quinine
angelica
gentian
bitter orange
rue
artichokes
rhubarb
bitter aloe
21
Q

What is added to the bitter base to aromatize it?

A 
Clove
Vanilla
Coriander
Ginger
Sweet peels
22
Q

What are the 3 broad categories of bitters?

A

Apertif
Digestif
Cocktail Bitters

23
Q

Name 2 apertifs and their bittering agent

A

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

24
Q

Describe Averna

A

This is Italy’s top selling digestif. It is a mix of various herbs, barks, and other botanicals

25
Q

Name 2 digestifs from countries other than Italy that are on the sweet spectrum.

A

Spain: Calisay
Czech republic: Becherovka
Hungary: Unicum

26
Q

What are the ingredients in Fernet Branca

A

Rhubarb, gentian, saffron, alie, myrrh, iris, limetree, bitter orange, galangal and cinnamon

27
Q

Name 2 digestifs from countries other than Italy that are on the bitter spectrum.

A

Czech: Carlsbad
Switzerland: Underberg
Germany: Jagermeister

28
Q

Describe Angostura bitters.

A

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.

29
Q

What may be the oldest cocktail bitter?

A

New Orleans: Peychaud was created in 1806. This is more aromatic than angostura with notes of cherry stone and anise.

Spirits - Cameron (14 decks)

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