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Fruit Spirits Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What is a fruit spirit

A

Distillate from fruit Luther than grapes

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2
Q

Calvados main ingredient

A

Apple- fermented apple juice
Pear- fermented pear juice

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3
Q

Where is Calvados from

A

North of France, Calvados district

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4
Q

What’s the distillation for Calvados

A

Continuous still

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5
Q

AOC for calvados 3

A

Calvados
Calvados pays d’auge
Calvados domfrontais

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6
Q

Calvados pays d’auges
Distillation method
Min aging

A

Double pit still distillation

Two years in wood and must be 40-45%abv

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7
Q

Calvados domfrontais
Method of production
Min percentage of each ingredient
Min aging

A

Continuous still
Min 30% pear
3 years in wood

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8
Q

Calvados ***
Trois etoiles
Three stars
Troia pommes
VS

A

Two years

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9
Q

Calvados:

Vieux
Reserve

A

3 years

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10
Q

Calvados:

VO
Vieille reserve

A

4 years

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11
Q

Calvados:

XO
Hors d’age
Napoléan

A

6 years

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12
Q

Calvados

Age inconnu

A

6 years and be in excess of 20 years

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13
Q

Who can produce pommeau

A

Only Calvados producers

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14
Q

What is pommeau

A

Blend of 2/3 fermented apple juice with 1/3 Calvados

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15
Q

Min aging of pommeau

A

14 months in oak

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16
Q

Main ingredient of:

Apricot
Fraise
Framboise
Mirabelle
Poire william
Slivovitz
Quetsch
And origin

A

Apricot French, German, Swiss
Rasberry French, German, Swiss
Strawberry French, German, Swiss
Mirabelle/small yellow plum
Pear French, German, Swiss
Plum Balkan countries
Red plum Alsace

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17
Q

What aniseed-based spirits there are

A

Pastis and Ricard from France
Pernod
Ouzo from Greece
Absinthe from france

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18
Q

What is a bitter

A

Spirit strongly infused with plants, roots

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19
Q

Where is angostura bitters produced

Main ingredients

A

Trinidad

Rum, gentian and vegetables

Used for pink gin

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20
Q

Amber picon

Origin
Colour
Main ingredient

A

France
Red
Orange

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21
Q

Aperol bitter
Ingredients

A

Oranges
Herbs
Roots

22
Q

Campari bitter ingredients

A

Herbs
Fruit
Spices

23
Q

Fernet branca bitter
Ingredients
Aging

A

40 different herbs
Aged in oak for one year

24
Q

Jagermeister liqueur (not a bitter)
Ingredients

A

56 different herbs

25
Q

Underberg

Where is it from
Main ingredients

A

Germany
43 different herbs

26
Q

What is a schnapps

A

Distillation of fermented grain flavored with fruit

It’s a world for colourless fruit spirit

27
Q

Aquavit/akvavit what is it

A

Danish schnapps
Official drink of Scandinavia
Matured in oak = yellow colour but caramel can be added

28
Q

Mezcal

Where is it from
Main ingredient
Distillation and aging

A

Mexico
Agave or maguey
Double distilled
Aged for six months, 1 year or three years

29
Q

Tequila

Name one production region

A

Jalisco

30
Q

What type of agiava is it used to produce tequila

A

Ahaha tequiliana
Agave azul or blue maguey

31
Q

How long does tequila age for

A

6-8 years

32
Q

What does tequila mixto mean

A

Tequila mixed with max 49% sugar cane molasses

33
Q

Name the six types of tequila there are

A

1.Blanco, joven, plata (silver tequila): clear and has 60 days aging
2.joven abocado or oro: un aged with colour added
3.reposado: aged in wood from 60 days to 1 year
4.anejo or extra aged: aged in wood for min 1 year
5. Extra anejo or ultra aged: aged in wood for min 3 years
6. Curado: added in 2006 it’s a floured tequila with min 25% agave spirit. The rest is corn or cane

34
Q

Where is sakè from and what’s the main ingredient

A

Japan
Fermented rice

35
Q

When is the rice used of highier quality

A

The more polished it is the purer it is

36
Q

What’s the mix of ingredients for sakè

A

Rice
Yeast
Water
Koji

37
Q

What is koji

A

Agent that breaks down the starches in the rice into sugar which are fermented to produce alchol

38
Q

What is the powder added to the rice when wet to allow it to grow mould

A

Oryzae mould powder

39
Q

What is shikomi

A

Fermentation

40
Q

How long is sake matured for

A

9-12 months

41
Q

What’s the ordinary sake level

A

Futsu shu

42
Q

Name the two types of sale existing

A

Futuushi: everyday sake with highier alchol
Tokutei meishoshu: special designation

43
Q

Which are the four special designations styles or types of sake 4

A

Junmai shu
Honjozo shu
Ginjo shu
Daiginjo shu

44
Q

Describe junmai shu

What the percentage of seimaibuai

A

Pure rice sake made only from rice, water and koji

Usually it’s 70% but there is no rule. The amount must be stated on the label

45
Q

What is seimaibuai

A

Percentage of rice remaining or percentage of milling

46
Q

Honjozo shu

Level of seimaibuai

A

70% seimaibuai
It has a small amount of brewer’s alchol added + water (alchol stays the same but sake is lighter body)

47
Q

Ginjo shu

seimaibuai

A

60% seimaibuai
Fermented for longer at lower temperature

48
Q

Daiginjo

seimaibuai

A

50% seimaibuai

49
Q

Labelling terms:
Genshu
Kimoto
Koshu
Namazake

A

Genshu: diluted sake max 22% abv
Kimoto: produced using wild yeasts and has an earthy flavor
Koshu: aged sake
Namazake: unpasteurized sake and must be kept at low temperature to prevent deterioration

50
Q

More labelling terms

Nigorizakè
Shizuku
Taruzakè

A

Nigorizakè: unfiltered sake
Shizuku: liquor has been extracted by free running
Taruzakè: matured in cypress cask

CMS (36 decks)

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