Fruit spirits

Question 1

How are fruits processed? x2

Answer 1

Crushed and pressed to create sugary liquid which is then fermented and distilled. Grapes (high acid and fairly neutral esp. some use aromatic grapes. eg Pisco. Distillation concentrates flavour. Ugni Blanc for Cognac. Folle Blanche aromatic for Armagnac.
+ Pomace - brandies.

Macerated in neutral spirit, then re-distilled. (avoid flavours created through fermentation, also can be hard to extract juice by crushing. Eg Vodkas and Gins

Question 2

Cognac 4 big companies?

Answer 2

Remy Martin
Martell
Courvoisier
Hennessy

Question 3

Cognac ages

Answer 3

Cognac  2-4-6  *same
VS 2   (nb 2 as min)
VSOP 4*
Hors d'age/Nap 6
XO - NOW 10yo

Question 4

Cognac regions

Answer 4

Grand Champ
Petite Champ
Borderais
100% grape provenance
blend of above = X

Question 5

Fine Champagne is what?

Answer 5

blend of Grand and Petite Champ Cognac (50% Grand min)

Question 6

VSOP Cognac style?

Answer 6

richer and fuller than VS - plus tertiary aromas

Question 7

XO Cognac style

Answer 7

compex raisin, floral, oak, rancio and Smooth

Question 8

Armagnac regions? x2

Answer 8

Bas Armagnac

Tenareze

Question 9

Ugni Blanc for Cognac or Armagnac?

Answer 9

Ugni Blanc for Cognac .

Not exclusive grape

Question 10

Folle Blanche for Cognac or Armagnac?

Answer 10

Folle Blanche for Armagnac (v aromatic fruity and floral
many others used too.
Baco = prunes

Question 11

Grappa from where?

Answer 11

Italy

Question 12

Grappa made from what?

Answer 12

pomace

Question 13

key grape for grappa?
and style?
and maturation?

Answer 13

Moscato
very herbacious, sharp texture
inert vessel maturation for a year or more for smoother mouthfeel

Question 14

pomace brandies typically oaked?

Answer 14

no.

Question 15

Cognac distillation?

Answer 15

Copper Pot still DOUBLE distilled. must use direct heat source
nb terms vary from whisky
legal requirements
Still head - Chapiteau
Swan neck - Col de Cygne (like Lynn arm)
Worm tube condenser (old fashioned style)
Up to 72% when comes off 2nd distil/legal max

Question 16

Cognac aromas

Answer 16

raisin and violets

nb regional variations

Question 17

Cognac blends of…

Answer 17

grapes
regions
ages
NB slight sweetening at bottling is typical.

Question 18

Armagnac distillation?

Answer 18

most use a continuous still. 
Alambic armagnacais
Distils to 52-60%
very short.
few plates.
therefore very characterful and low strength

Question 19

notable points of distinction between Cognac and Armagnac?

Answer 19

Armagnac vintage dated more common
Armaganc can have a blanche
Armagnac continuous distillation

Cognac pot double distil

distillation strengths different
C >72
A >60

Question 20

Calvados made from x2? What kind of stills? Maturation? Aromas?

Answer 20

apples and pears
short column stills and pot stills
large oak vessel maturation typical
apple aromas

Question 21

Pisco from where?
from what?
most aged or unaged?

Answer 21

S America
aromatic grapes esp Muscats
unaged

Question 22

Armagnac ages

Answer 22

Armagnac 1-4-6-10 (longer name longer list)
Blanche 3 months steel (no oak)
VS 1
VSOP 4*
XO 6*
Hors d'age/ Vintage 10

Question 23

What is pomace?

Answer 23

Mass of grape skins discarded by wine makers.
Skins of white grapes are discarded before wine process, so distillery presses and mix with water, resulting liquid can be fermented.
Black grape skins are kept with juice for wine fermentation, but once complete skins are separated and pressed for more wine. Once pressed are delivered to distillery and can be distilled immediately.

Question 24

Cognac grapes must be:

Answer 24

picked autumn and distilled done by mid March