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WSET Spirits Exam Prep > Flavored Spirits and Liqueurs > Flashcards

Flavored Spirits and Liqueurs Flashcards

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1
Q

Natural Flavor Extraction methods

A

Infusion/Maceration, Distillation, Steam Distillation, Vacuum Distillation, Percolation

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2
Q

Infusion/Maceration

A

Infusion with heat and Maceration without. Botanical or fruit is placed in the alcohol. If HRS is used generally diluted otherwise too much extraction.

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3
Q

Distillation

A

like in gin production

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4
Q

Steam Distillation

A

botanical is either mixed in water or suspended above it. water is boiled extracting flavors from the botanicals. This is suitable for extraction of oils because water and oil cannot mix so easy to separate

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5
Q

Vacuum Distillation

A

by introducing a vacuum, liquid boils at lower temp suitable for flavor compounds that would be damaged by high temp.

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6
Q

Percolation

A

spirit is repeatedly dripped through the chosen botanical

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7
Q

Cold Compounding

A

when nature identical flavors are used they are blended into the base spirit

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8
Q

Natural vs Artificial colors

A

generally artificial are used because natural tend to be unstable

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9
Q

Wormwood

A

linked to disease and moral decay resulting in European ban of Absinthe. Pastis filled the gap. wormwood adds a musty floral note and a bitter quality

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10
Q

Anethole

A

compound gives aniseed drinks unique character found in star anise, anise, fennel,

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11
Q

louching

A

anethole dissolves in ethanol but not well in water. so dilution results in louching

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12
Q

Aniseed-flavored spirits

A

predominant flavor of anise from star anise, anise, fennel … Base spirit is HRS flavor obtained by maceration and/or distillation, the addition of aniseed-flavored extracts, or a combination of these. Only natural flavors can be used.

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13
Q

Pastis

A

must be made using liquorice root in addition to anise. can be sweetened up to 100 g/l and must be bottled at 40%. Anethole levels between 1.5 and 2 g/l

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14
Q

Pastis de Marseille

A

same as Pastis but anethole levels must be 2 g/l and must be bottled at 45%

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15
Q

Absinthe production

A

ingredients macerated in HRS, diluted, redistilled with botanicals and spirit around 80% is collected. Green color from petite wormwood, hyssop, and/or Melissa

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16
Q

Thujone

A

terpene in wormwood that is toxic in very high doses. Levels of Thujone are regulated in the EU and USA

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17
Q

Ricard (Pastis)

A

both chinese star anise and fennel are distilled to produce an anethole essence. liquorice root is crushed, dried, and placed in a pressurized percolator. aromatic herbs from Provence such as thyme, rosemary, laurel, and savory undergo the same process. 100 g/l sugar added and caramel for color

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18
Q

Ouzo

A

Greek Pastis

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19
Q

Raki

A

from Turkey. based on raisin/grape spirit that is distilled to a max 94.5%. Raki producers consider their base spirit, or suma, to play an important role in the character of the final product. Suma, or Suma mixed with HRS is redistilled with aniseed and collected at around 79-90%

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20
Q

Bitters

A

Bittering agents: cinchon bark/quinine, angelica, gentian, bitter orange, rue, artichokes, rhubarb, bitter aloe, … either distilled to obtain and essential oil or macerted in HRS. Bitter base may be aromatized with the addition of clove, vanilla, coriander, ginger, sweet peels, etc.

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21
Q

Bitters Categories

A

Aperitifs, Digestifs, Cocktail Bitters

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22
Q

Aperitifs

A

Campari (bitter orange, rhubarb, and quinine), Cynar (based on artichoke), Aperol (like Campari but lower strength, less complex, more herbal), Suze (gentian root)

23
Q

Digestifs

A

Sweet and overtly bitter.

24
Q

Sweet Digestifs

A

Averna (mix of various herbs, barks, and other botanicals).

25
Q

Overtly Bitter Digestifs

A

Fernet Branca (rhubarb, gentian, saffron, aloe, myrrh, iris, lime-tree, bitter orange, galangal, and cinnamon), Czech Republic has Carlsbad, Switzerland has Underberg, Germany has Jagermeister

26
Q

Cocktail bitters

A

bottled at high strength which have been reduced to their essence. this is basically the manifestation of the ancient idea of an elixir.

27
Q

Angostura Bitters

A

created in Venezuela by Johann Siegert as a medicinal drink for Simon Bolivars troops (Siegert was Surgeon General)

28
Q

Peychaud Bitters

A

From NOLA more aromatic than Angostura with notes of cherry stone and anise

29
Q

History of Liqueurs

A

Lucas Bols produced the first commercial Liqueur in 1575. Dutch dominance of the spice trade allowed houses such a Bols and de Kuyper to create huge range of liqueurs and flavored spirits

30
Q

Sweetening

A

generally takes place after the spirit has been flavored and reduced in strength because sugars do not dissolve well in alcohol.

31
Q

Flavoring Liqueurs

A

some flavorings are macerated with HRS in a pot still prior to distillation. Others are placed in a large stainless steel filter in a percolation tank creating a product called a ‘Tincture.’ Some may use the distillate other may use both i.e. Bols and Creme de Cacao. The white uses only the distillate the black uses also the tincture

32
Q

Cream Liqueurs

A

in order to ensure emulsion stays stable 1) emulsifier is added generally sodium caseinate, and 2) homogenization or heating to 55C at very high pressure

33
Q

Sweetness in Liqueurs

A

with a few exceptions, at least 100 g/l bottled at min 15% abv

34
Q

Creme de, …

A

minimum sugar content of 250 g/l. Creme de Cassis minimum sugar content of 400 g/l

35
Q

Creme liqueurs

A

should not be confused with Cream Liqueurs. Certain fruit liqueurs labelled using the word Brandy e.g. Cherry Brandy (not Brandy) made using HRS

36
Q

Liqueur or Cordial in the USA

A

min 2.5% by weight meaning about 1/4 of the level of sugar required in the EU

37
Q

Herbal Liqueurs

A

medicinal origins. Chartreuse, Benedictine, ..

38
Q

Chartreuse

A

made by Carthusian monks in their monastery since 1605 all natural several years in cask

39
Q

Benedictine

A

like Chartreuse has ecclesiastical roots is a blend of 4 distillates that are made by macerating and then distilling the botanicals.

40
Q

Anise Liqueurs

A

Anisette, Sambuca,

41
Q

Drambuie

A

replicates what first malt whiskies were like flavored with heather blossom, mace, coriander, cloves, nuts, cinnamon, ginger, cubeb berries, saffron, sweetened with heather honey

42
Q

Curacao

A

liqueur traditionally made from bitter orange peel, mixed with other citrus, blossoms, leaves, and roots blended with spirit and redistilled

43
Q

Triple Sec

A

Curacao made with sweet orange, or in the case of Cointreau, mixed with bitter orange as well

44
Q

Grand Marnier

A

Dried bitter orange is macerated in HRS then distilled. Distillate is mixed with Cognac and other ingredients, sweetened, and left to marry prior to release.

45
Q

Limoncello

A

Fruit Liqueur made with Lemon

46
Q

Southern Comfort

A

peach and orange with other fruits and spices

47
Q

Kummel

A

Caraway seed liqueur originally made by Lucas Bols in 1575. Peter the Great discovered in Amsterdam and took recipe to Russia. Today produced across the Baltic, in Holland, and in France.

48
Q

Amaretto

A

Bitter Almond Oil

49
Q

Frangelico

A

Hazelnuts

50
Q

Nocino

A

Walnuts

51
Q

Malibu Rum

A

Coconut seed

52
Q

Kahlua

A

cane spirit, coffee, caramel, and vanilla

53
Q

Tia Maria

A

coffee and vanilla infused with Jamaican Rum

54
Q

Aquavit

A

spirit common in Northern Europe flavored with caraway or dill seed

WSET Spirits Exam Prep (8 decks)

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