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AD's WSET L2 Spritual > Flavoured Spirits & Liqueurs > Flashcards

Flavoured Spirits & Liqueurs Flashcards

1
Q

Vermouth. Spirit or Wine?

A

Wine.

Fortified to 20% ABV, which a spirit does not make.

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2
Q

Name the botantical that Vermouth must contain?

A

Wormwood

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3
Q

Red Vermouth… where does the red come from?

A

Caramel colouring

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4
Q

Gin… go on, name the major botanicals. All 5 of them.

A 
Citrus peel (lemon, orange but not lime)
Coriander
Orris (Flag Iris) root
Angelica
Juniper
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5
Q

If natural flavours are used in a spiced rum, why does that probably preclude them having been added through re-distillation?

A

Re-distillation would almost certainly affect the flavours and especially the colour. Maceration is more probable.

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6
Q

In Eastern Europe, the traditional home of vodka, which (4) flavourings are common?

A

Honey
Fruits
Spices
Bison Grass

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7
Q

Traditional vodka gains its flavours through which process?

A

Maceration

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8
Q

A premium flavoured vodka will have been redistilled after maceration. True or False

A

True this.

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9
Q

Which is the only botanical that must be in Gin?

A

Juniper

Quite how much is an increasingly moot point. In theory, it must be dominant in either flavour or quantity.

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10
Q

The best Gins are re-distilled. True or False?

A

True dis. Obvs. It costs money to re-distill.

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11
Q

In terms of Gin production, what is the major difference between the EU and US requirements?

A

The EU requires Gin to be made using an entirely neutral spirit.
The US allows the use of other distilled spirits or have the Gin distilled directly from a fermented alcoholic liquid.

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12
Q

Prior to bottling, what is gin typically stored in?

A

Inert vessels

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13
Q

Your gin has a pale lemon colour… why might that be?

A

Oak maturation

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14
Q

The three approaches to re-distilling gin. Dilute the spirit and…

A
  1. Add botanicals, allow to macerate, distill
  2. Add botanicals but use a Carterhead Still
  3. Distill some or all the botanicals separately and blend afterwards
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15
Q

What is a Carterhead still?

A

A container somewhere between the top of the column/pot still and the condenser that houses the botanicals, through which the alcoholic vapours pass.

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16
Q

Using Carterhead does what to the style of the gin?

A

It lightens the style - a sort of maceration ‘Lite’

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17
Q

Name the two Aniseed spirits you need to know at L2

A

Pastis

Absinthe

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18
Q

From which country does Pastis and Absinthe come from?

A

France

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19
Q

Name the chemical in suspension that is linked to the distinct flavour of Absinthe and Pastis

Fishnet stocking?

A

Anethole

A-Net-Hole

20
Q

Name the (3) botanicals from which anethole is extracted

A

Fennel
Aniseed
Star Anise

21
Q

Name another couple of Anethole botanicals (not aniseed, star anise or fennel)

A

Wormwood

Liquorice

22
Q

Louching…
Not a drooling square-eyed teenager on the couch.
What is it?

A

The clouding effect in a drink when water causes anethole to come out of suspension

23
Q
  1. How are aniseed spirits usually coloured?

2. Are these typically aged, if so, how?

A
  1. With natural or artificial colours

2. Nope. Not aged. Ha!

24
Q

What anethole botanicals must be used in pastis?

A

The standard Aniseed, Star Anise and Fennel
…plus…
Liquorice

25
Q

Pastis.

Must or Must Not be sweetened?

A

It must be sweetened to ‘medium’ or ‘sweet’

Unlike Absinthe

26
Q

Absinthe.

Must or Must Not be sweetened?

A

It must not be sweetened.

Unlike Pastis

27
Q

Pastis is normally coloured… what?

A

Yellow, Green or Green Brown

28
Q

The production of Absinthe is heavily regulated with legal definitions.
True or False?

A

Bollocks. Sadly, perhaps.

There are no guarantees.

29
Q

Name the two key differences between Absinthe and Pastis

A
  1. Absinthe is not sweetened before bottling. Pastis is.

2. Absinthe must also use Wormwood. Pastis must use liquorice

30
Q

Wormwood imparts what flavours into Absinthe?

A

Floral and Bitterness

31
Q

Absinth is bottled at

  1. high ABV and heavily diluted in the glass
  2. low ABV and modestly diluted in the glass
A

1.

70% ABV is not uncommon, but it is typically heavily diluted down to wine strength.

32
Q

Name (3) botanicals used for Bitters spirit

A

Quinine
Gentian
Bitter Orange

(oh, and (f)artichokes, but it’s not a L2 learning outcome)

33
Q

The bitterness of Bitters is balanced with what?

A

Sugar
(obviously)

Sour would also work
Just sayin’. You don’t need to know this.

34
Q

Can bitterness be smelled?

A

Nope. Only tasted

35
Q

Name the three categories of Bitters

AC-D(C)

A

Apertif
Cocktail
Digestif

36
Q

How does an American “Distilled” gin differ in production from an EU “Distilled” gin?

A

In the US, all the flavours must have come from re-distillation
In the EU, flavours can be added after distillation

37
Q

London Gin… must be made in London or at least the UK.

True or False

A

No truth to that at all.

It can be made anywhere.

38
Q

London Dry Gin and American Distilled Gin have something in common…

A

All flavours must be derived only from re-distillation.

39
Q

Old Tom gin. What’s it all about?

A

Basically, expect a sweetened product

40
Q

All liqueurs share a common feature. Name it.

A

Sweetness.

The degree of sweetness varies from country to country.

41
Q

What is the minimum bottling strength of a liqeuer?

A

No such thing as a min. ABV

42
Q

All liqueurs must be made from a neutral base spirit.

True or False?

A

Not true. Most are.

Notable exceptions: Grand Marnier (cognac) and Drambuie (scotch)

43
Q

What is it about cream liqueurs that needs complex techniques to avoid?

A

Going lumpy

44
Q

Name the (5) main flavouring types of liqueurs

A 
Herb
Fruit
Seed
Nut & Kernal
Cream,
45
Q

Re-distilling Gin achieves what to the flavours?

A

A purer and more precise fruit character

46
Q

Name the two cocktails that require Bourbon (discounting Sazerac)
They different Sours… name them too

A 
Old Fashioned has Angostura Bitters
Whiskey Sour  (which can also be Rye) has Lemon

AD's WSET L2 Spritual (13 decks)

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