Factors Determining the Style and Quality of Spirits

Question 1

What are the four key stages during spirits production for quality and style?

Answer 1

• Selecting and processing of raw materials
• Fermentation
• Distillation
• Post-distillation operations

Question 2

Anything containing these, and of agricultural origin can be used to make spirits.

Answer 2

Carbohydrates

Question 3

When does fermentation begin?

Answer 3

When yeast is added to a sugary liquid.

Question 4

What are the three things created during fermentation?

Answer 4

• Ethanol
• Congeners (flavors from raw materials)
• Carbon dioxide

Question 5

What is the typical ABV of a fermented solution?

Answer 5

8-10%

This varies based on the raw material used.

ABV refers to alcohol by volume

Question 6

What is the Proof System?

Answer 6

This is used in the US to express alcohol content. Two degrees of proof equals 1% of alcohol.

In the US proof system, proof = 2 × ABV% (e.g., 40% ABV = 80 proof)

Question 7

During what process in making a spirit is a still used?

Answer 7

Distillation

Question 8

What is the goal of distillation?

Answer 8

To select individual parts of the alcoholic liquid and leave others behind. This includes alcohols, and in some cases congeners.

Question 9

What is the common increase in ABV resulting from distillation?

Answer 9

Typically increases from ~10% to ~75% ABV

Question 10

What is the aim of post-distillation operations?

Answer 10

To ensure a spirit has the correct color, aroma, sweetness and alcoholic strength for sale value.

Question 11

What are the two things raw materials provide?

Answer 11

• carbohydrates (food for yeast)
• distinct flavors

Question 12

What is ethanol in relation to fermentation?

Answer 12

The most important alcohol produced during fermentation - although others are produced.

Question 13

What are the other key alcohols produced during fermentation?

Answer 13

• Methanol
• Fusel alcohols

Question 14

When does fermentation end?

Answer 14

When all of the sugar has been converted to alcohol.

Question 15

Define:

Esters

Answer 15

Fruity smelling congeners formed during fermentation.

Question 16

Why rely on specially selected yeast?

Answer 16

To ensure consistency in flavor development and production of key congeners from batch to batch.

Question 17

What do newly made spirits have in common?

Answer 17

All are water-white, colorless, and dry (ie: contain no sugar).

Question 18

Define:

Fractions

Answer 18

Parts of a liquid separated during distillation.

Question 19

What is the boiling point of ethanol?

Answer 19

78.3 °C

(173.1 °F)

Question 20

What is the boiling point of water?

Answer 20

100 °C

(212 °F)

Question 21

Which is more volatile - water or ethanol?

Answer 21

Ethanol

Because it is lighter and has a lower boiling point.

Question 22

What are the parts of a pot still?

Answer 22

• Pot
• Swan neck
• Still head
• Lyne arm
• Condenser

Pot - this holds the liquid to be distilled.

Swan neck - section between pot and still head.

Lyne arm - links still head to condenser.

Condenser - converts vapors back to liquid.

Question 23

What material is used to make most pot stills?

Answer 23

Copper

Question 24

What is the definition of Batch Distillation?

Answer 24

Pot still distillation is a batch process which needs to be repeated every time the still is run.

Question 25

What is **low wine**?

Answer 25

The distillate that has come off the still during the first run - usually about **25-30% ABV**.

Question 26

What is the aim of the **first distillation**?

Answer 26

To **remove some of the water** from the fermented alcoholic liquid being distilled.

Question 27

What is the **goal** of the **second** distillation?

Answer 27

To create an **alcoholic liquid** the distiller can **use** or **put on sale**.

Question 28

Why are the '**heads**' and '**tails**' collected separately during a **second** distillation?

Answer 28

Because they have a high concentration of **unwanted congeners** and a **plasticky aroma**. They also contain **ethanol** and **desirable congeners** and are, therefore, added to the next batch of low wines.

Question 29

What are the parts of a **column still**?

Answer 29

* Plates * Viewing windows * Bubble cap * Downcomer

Question 30

How does a **column still** differ from a **pot still**?

Answer 30

* A column still has **multiple distillations** happening at the same time, and a spirit can reach an ABV as high as **96% in a column still**. * A distiller has the ability to **choose** which plates to draw off the hearts of the liquid, therefore choosing the amount of ABV and congeners.

Question 31

What are **three** ways an oak barrel can affect the character of a spirit during **oak maturation**?

Answer 31

1. They can add **color** and **congeners**. 2. They allow **oxygen** in through the wood which reacts with congeners of the spirit and oak. 3. **Evaporation** of the water over time concentrates the spirit resulting in **pronounced** and **intense** aromas.

Question 32

What are the key factors a distiller considers when choosing a **barrel type**?

Answer 32

* Barrel age * Previous contents * Warehouse temperatures ## Footnote **Barrel age** - newer barrels give more color and flavor. **Previous contents** - can give off-flavors of spirits aged in the barrel previously. **Warehouse temperatures** - factors such as storage temperature can have an impact on the interaction between the wood and the spirit, and affect the extraction rate of color and flavor.

Question 33

What type of vessel is an unaged spirit stored in?

Answer 33

Inert vessels made of steel or glass

Question 34

What are the two main goals of **blending spirits**?

Answer 34

* Consistency * Complexity ## Footnote **Consistency -** making sure that brands are consistent from one batch to another. **Complexity** ​- combining attributes of aged and unaged spirits to achieve balance.

Question 35

When **finishing** a spirit, what are some options a distiller has to make final adjustments to color and taste?

Answer 35

* Adding water * Adding color * Adding sugar * Filtration ## Footnote **Adding water** - reducing to bottle strength by adding pure water. **Adding color** - using caramel. **Adding sugar** - newly made spirits are dry. **Filtration** - chill filtration involves chilling spirit and removing haze before bottling, charcoal filtration removes congeners and color.