Fruit Spirits Flashcards
What is a fruit spirit
Distillate from fruit Luther than grapes
Calvados main ingredient
Apple- fermented apple juice
Pear- fermented pear juice
Where is Calvados from
North of France, Calvados district
What’s the distillation for Calvados
Continuous still
AOC for calvados 3
Calvados
Calvados pays d’auge
Calvados domfrontais
Calvados pays d’auges
Distillation method
Min aging
Double pit still distillation
Two years in wood and must be 40-45%abv
Calvados domfrontais
Method of production
Min percentage of each ingredient
Min aging
Continuous still
Min 30% pear
3 years in wood
Calvados ***
Trois etoiles
Three stars
Troia pommes
VS
Two years
Calvados:
Vieux
Reserve
3 years
Calvados:
VO
Vieille reserve
4 years
Calvados:
XO
Hors d’age
Napoléan
6 years
Calvados
Age inconnu
6 years and be in excess of 20 years
Who can produce pommeau
Only Calvados producers
What is pommeau
Blend of 2/3 fermented apple juice with 1/3 Calvados
Min aging of pommeau
14 months in oak
Main ingredient of:
Apricot
Fraise
Framboise
Mirabelle
Poire william
Slivovitz
Quetsch
And origin
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
What aniseed-based spirits there are
Pastis and Ricard from France
Pernod
Ouzo from Greece
Absinthe from france
What is a bitter
Spirit strongly infused with plants, roots
Where is angostura bitters produced
Main ingredients
Trinidad
Rum, gentian and vegetables
Used for pink gin
Amber picon
Origin
Colour
Main ingredient
France
Red
Orange
Aperol bitter
Ingredients
Oranges
Herbs
Roots
Campari bitter ingredients
Herbs
Fruit
Spices
Fernet branca bitter
Ingredients
Aging
40 different herbs
Aged in oak for one year
Jagermeister liqueur (not a bitter)
Ingredients
56 different herbs
Underberg
Where is it from
Main ingredients
Germany
43 different herbs
What is a schnapps
Distillation of fermented grain flavored with fruit
It’s a world for colourless fruit spirit
Aquavit/akvavit what is it
Danish schnapps
Official drink of Scandinavia
Matured in oak = yellow colour but caramel can be added
Mezcal
Where is it from
Main ingredient
Distillation and aging
Mexico
Agave or maguey
Double distilled
Aged for six months, 1 year or three years
Tequila
Name one production region
Jalisco
What type of agiava is it used to produce tequila
Ahaha tequiliana
Agave azul or blue maguey
How long does tequila age for
6-8 years
What does tequila mixto mean
Tequila mixed with max 49% sugar cane molasses
Name the six types of tequila there are
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
Where is sakè from and what’s the main ingredient
Japan
Fermented rice
When is the rice used of highier quality
The more polished it is the purer it is
What’s the mix of ingredients for sakè
Rice
Yeast
Water
Koji
What is koji
Agent that breaks down the starches in the rice into sugar which are fermented to produce alchol
What is the powder added to the rice when wet to allow it to grow mould
Oryzae mould powder
What is shikomi
Fermentation
How long is sake matured for
9-12 months
What’s the ordinary sake level
Futsu shu
Name the two types of sale existing
Futuushi: everyday sake with highier alchol
Tokutei meishoshu: special designation
Which are the four special designations styles or types of sake 4
Junmai shu
Honjozo shu
Ginjo shu
Daiginjo shu
Describe junmai shu
What the percentage of seimaibuai
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
What is seimaibuai
Percentage of rice remaining or percentage of milling
Honjozo shu
Level of seimaibuai
70% seimaibuai
It has a small amount of brewer’s alchol added + water (alchol stays the same but sake is lighter body)
Ginjo shu
seimaibuai
60% seimaibuai
Fermented for longer at lower temperature
Daiginjo
seimaibuai
50% seimaibuai
Labelling terms:
Genshu
Kimoto
Koshu
Namazake
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
More labelling terms
Nigorizakè
Shizuku
Taruzakè
Nigorizakè: unfiltered sake
Shizuku: liquor has been extracted by free running
Taruzakè: matured in cypress cask
