Fruit Spirits

Question 1

The majority of high quality fruit spirits are made by

Answer 1

pot stills

Question 2

Three major subregions in Cognac

Answer 2

1. Borderies
2. Grande Champagne
3. Petite Champagne

Question 3

What is fine champagne?

Answer 3

If a Cognac is a blend of Grande Champagne (min 50%) and Petite Champagne, it can be labelled fine champagne

Question 4

Major grape variety in Cognac

Answer 4

Ugni Blanc

Question 5

Strict distillation of Cognac

Answer 5

1. Grapes harvested in March and the distillation must take place before March the following year
2. Must be directly heated with flames during distillation ( gas burners are used nowadays)
3. Must use an older style condenser called “ worm tub”
4. Must be double distilled in copper pot stills

Question 6

Ageing regulation of Cognac

Answer 6

1. Must be matured in oak barrels for a min. of 2 years
2. It’s common to start their maturation in new oak barrels and to finish in old oak barrels.
3. It’s common for very aged spirits to be decanted to demijohns when the distillers think there’s no further benefit to be gained from oak or oxygen.

Question 7

Cognac Labels

Answer 7

1. VS (Very Special) - 2 yrs
2. VSOP (Very Superior Old pale) -4 yrs
3. XO (Extra Old)/Hors d’age- 10 yrs

*The years signify the minimum age of the youngest spirit in the blend

Question 8

Major grapes for Armagnac

Answer 8

1. Ugni Blanc
2. Baco Blanc (prunes)
3. Folle Blanche (floral aromas)

Question 9

Distillation of Armagnac

Answer 9

Usually use a unique continuous column still. It is required to be very short with relatively few plates and therefore produces characterful low-strength spirits.

Question 10

Vintage Armagnac

Answer 10

A spirit made from grapes harvested from the same year. Common in Armagnac, rare in Cognac.

Question 11

Blanche Armagnac

Answer 11

A spirit that has not been aged in oak. No equivalent in Cognac.

Question 12

Armagnac labels

Answer 12

1. Blanche- 3 months in stainless steel
2. VS (Very Special)- 1 yr
3. VSOP (Very Superior Old Pale)- 4 yrs
4. Hors d’age, Vintage,XO (Extra Old)-10 yrs

Question 13

Subregions of Armagnac

Answer 13

1. Bas-Armagnac
2. Armagnac-Tenareze

Question 14

About Calvados

Answer 14

1. Apple spirits from Normandy
2. Pot & column stills are both used
3. Typically matured in large old oak vessels

Question 15

Pisco

Answer 15

1. Chile & Peru
2. Made from aromatic grapes
3. Mostly unaged (in Peru it’s a legal requirement)
4. Some wood-matured version in Chile but the time is short

Question 16

Grappa

Answer 16

1. Italy
2. Pomace brandy
3. Typically not matured in oak
4. Pronounced herbaceous notes from pomace with a sharp texture
5. Best examples in 3 ways:
   a) Seek to express varietal characteristics (Moscato)
   b) matured in inert vessels for a year or more to create a fuller, smoother texture
   c) some matured in oak for aromatic complexity and textural balance