flavoring and coloring spirits Flashcards
what is natural flavours?
botanicals, fruits, herbs and spices used by the distiller
what are the two principal techniques to extract flavours from the botanicals?
maceration (urlakning) and re-destillation
how does the maceration work?
the botanicals are placed in the alcohol which is diluted with water. You can use the botanicals for extracting colour and bitterness as well as flavor.
what is tincture?
a spirit that has been flavoured using maceration
how do you manage a maceration
time and temperature
how does the re-destillation work?
the neutral spirit is placed in a pot still with the botanicals.
congeners (group 3 fractions) starts to rise up the pot still as vapours.
what does distillate refer to on a bottle?
a spirit that has been flavoured using re-distillation
what is a botanical basket called vapour infusion?
botanicals in a vessel that is placed on the line arm of the pot instead of inside as a liquid.
The flavours are extracted as they pass trough the vessel
what is a vacuum still?
a still where the spirit is boiled at a lower temperature (bc of the vacuum) -> keeps the botanicals.
what is “cold compounding?”
artificial flavous that are blended into the base spirit
