Flavoured Spirits & Liqueurs

Question 1

Spiced Rum

Answer 1

using golden rums that have been sweetened are the base spirits.

most likely using maceration as re distillation will damage the rum.

vanilla dan cinnamon

Question 2

Traditional Flavoured Vodka

Answer 2

in Eastern Europe
Honey, Fruit & Spices using maceration

Best known aromatic herb “bison grass” giving carries a definite grassy, floral flavor that’s enhanced with pronounced sweet vanilla and light nutty flavors as well.

Question 3

Modern Flavoured Vodka

Answer 3

vanilla, fruits, pepper and even chili

inexpensive adding artificial flavours
expensive using maceration and re distillation

Question 4

Gin Flavoured

Answer 4

juniper as well as other botanicals ; coriander seeds, citrusl peel, angelica root and orris root.

Once its flavoured stored ininert vesses until its dilutee and the colourless spirit is bottled

Question 5

Angelica Root flavour

Answer 5

Angelica has an earthy flavour. It’s a little bitter and a little herbal, and is reminiscent of wormwood. The herbal tones carry through to the nose, with a faintly nettle-like smell.

Question 6

Juniper Flavour

Answer 6

Juniper berries are tart and sharp, with a resinous, piney flavor and hints of citrus. If you’ve had gin before, you’ll recognize the distinct taste of juniper.

Question 7

Orris root flavour

Answer 7

orris root retains its floral notes, but it also carries an earthy, dusty sweetness that falls somewhere in the middle of grass and hay. The nose is dry, sweet and clean, while the mouth is strong, sweet and woody – similar in taste to liquorice sticks

Question 8

Gin flavoured by re- distillation

Answer 8

3 approached :
1. neutral spirit is diluted and poured into the pot still with the botanicals
2. to place the botanicals in a basket in the tube that connects to the still to the condenser known as “Carterhead still” creating more lighter style e; Bombay Sapphire
3, to distill some or all the botanical individually, creating more purer style

Question 9

Aniseed Spirit

Answer 9

widely in Mediterranean
ex ; Pastis & Absinthe (France) ouzo (greece) and raki (Turkey)

made from aniseed, fennel & start Anise creating anethole chemical.

when dilute with water creating opaque, cloudy suspension aka louching.

colour both from natural and artificial colours, normally unaged

Question 10

Pastis ?

Answer 10

Using aniseed, fennel, star anise and liquorice

colour are yellow, green or green brown and must be sweetened - medium or sweet

Question 11

Absinthe ?

Answer 11

is not sweetened before bottling, to be sweetened by the customer

Must be made using a plant called wormwood, giving distinctly aroma and bitter taste

Very high strength

Question 12

Bitters ?

Answer 12

using quinine, gentian, bitter orange and artichokes.
also flavoured with other aromatic botanical and sugar to balance the bitterness.

3 main categories

1. aperitif - bright colour balance with sweet
2. digestif - pronounced bitter taste and flavour intensity
3. cocktail - high strength, highly concentrated and intensely bitter spirit

Question 13

Liqueurs ?

Answer 13

flavoured spirit that have been sweetened and coloured.

minimum bottle strength 40% abv USA or 37,5% abv EU could also bottled at a lower abv compare to other spirits

Question 14

Base spirit in liqueurs

Answer 14

mostly a neutral spirit base, however some from characterful spirits ex ; Grand Marnier made from cognac and Drambuie made from Scotch Whisky

Question 15

Flavourings liqueurs

Answer 15

the main group are herb, fruit, seed, nut & kernel and cream

Question 16

Gin behind label

Answer 16

Distilled gin -
EU labeling term flavour added after re distillation
USA meaning must come from re distillation

London dry Gin / Dry Gin
Eu only get its flavour by re distillation, no sugar added

Old Tom
Gin has been sweetened