Flavouring & Colouring Spirits

Question 1

Flavour in spirit

Answer 1

1. Natural

2. Artificial

Question 2

Natural Flavouring sources

Answer 2

Fruit & Botanicals ( herb & Spices)

Question 3

Maceration in flavouring spirits

Answer 3

1. Fruit & Botanicals in chosen alcohol
2. spirit dilute with water
3. time - a little as a few hour to long as several months
4. heat used to increase the flavour extracted
5. maceration used to extract colour and a fuller flavour

Question 4

Tincture ?

Answer 4

a spirit that has been flavoured using maceration

Question 5

Re Distilation in flavouring spirits

Answer 5

1. using pot still with Fruit & Botanicals
2. in certain cases botanicals macerate for short period of time
3. the most volatile aromas come off first and the least volatile come off last
4. distiller control the hearts as aroma their required
5. important additional technique using special still with vacuum. liquid boil in lower temperature in a vacuum
6. flavour in some botanicals can damage in high temperature in a normal still

Question 6

Distillate ?

Answer 6

a spirit that has been flavoured using re distillation

Question 7

Cold compounding?

Answer 7

an artificial flavour are blended in to the base spirit to create final beverage

Question 8

Colouring in spirits

Answer 8

using natural plant extracts or artificial colours

Question 9

Natural colours in spirit

Answer 9

colour from plant material extracted by maceration. however it might unstable and create variation between individual bottles, to prevent add some artificial colouring