Fruit Spirits Flashcards by Maria faccin

What is a fruit spirit

Distillate from fruit Luther than grapes

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Calvados main ingredient

Apple- fermented apple juice
Pear- fermented pear juice

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Where is Calvados from

North of France, Calvados district

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What’s the distillation for Calvados

Continuous still

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AOC for calvados 3

Calvados
Calvados pays d’auge
Calvados domfrontais

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Calvados pays d’auges
Distillation method
Min aging

Double pit still distillation

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

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

Continuous still
Min 30% pear
3 years in wood

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Calvados ***
Trois etoiles
Three stars
Troia pommes
VS

Two years

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Calvados:

Vieux
Reserve

3 years

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Calvados:

VO
Vieille reserve

4 years

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Calvados:

XO
Hors d’age
Napoléan

6 years

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Calvados

Age inconnu

6 years and be in excess of 20 years

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Who can produce pommeau

Only Calvados producers

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What is pommeau

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

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Min aging of pommeau

14 months in oak

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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

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What aniseed-based spirits there are

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

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What is a bitter

Spirit strongly infused with plants, roots

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Where is angostura bitters produced

Main ingredients

Trinidad

Rum, gentian and vegetables

Used for pink gin

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Amber picon

Origin
Colour
Main ingredient

France
Red
Orange

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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