GatC Liqour 2409 Flashcards
BLANK is the process of separating alcohol from water via evaporation and condensation.
Distillation
They operate on a batch-by-batch basis
The original distilling equipment, BLANK stills are considered the best for producing full-flavored spirits. They work by heating a large pot from the bottom, boiling off the alcohol, and capturing the vapors at the top. The vapors are then cooled back into liquid form. BLANK stills are known for their traditional design and direct-fired approach, which can enhance the depth, richness, and aroma of a spirit. They operate on a batch-by-batch basis.
Pot Stills
Also known as continuous stills, BLANK stills are more high tech and are better suited for producing clean, crisp spirits with a higher proof. They have a towering structure and can operate continuously, producing spirit that are nearly pure ethanol. BLANK stills cook out flavors, so they’re not as good for concentrating flavors like pot stills
Column Stills
Just alcoholic enough to maintain combustion was defined as 100 BLANK and was the basis for taxation. Today, the term
“BLANK” is still used to indicate the percentage of ethanol present in a given alcoholic beverage. In the United States
PROOF is simply double the percentage of ethanol by volume. So, for example, a liquor that is 40% ethanol by volume would be considered 80 proof.
Tequila? 8
Must be made from BLUE AGAVE
At least 51% of the distillation must be from alcohol from the blue agave (other filler alcohols can be used). WE ONLY CARRY 100% BLUE AGAVE TEQUILA
Must originate from one of the 5 SPECIFIED REGIONS (Jalisco and parts of: Michoacan, Nayarit, Guanajuato, and Tamaulipas
REPOSADO: “RESTED” AGED IN BARRELS (up to 20,000 liters in size) FOR AT LEAST 2 MONTHS, NO MORE THAN 1 YEAR
• ANEJO: “AGED” AGED IN BARRELS (up to 600 liters in size, often about 200 liters) FOR ONE TO THREE YEARS
Extra Anejo: aged more than 3 years in barrels
Cristalino: repo, anejo or extra anejo that undergoes an additional tequila that has been filtered (often through charcoal) to remove the naturally occurring colors it picks up from spending time inside the barrel. The filtration process strips the color and some of the tequila’s woodier notes without removing the rich flavors and textures imparted by the barrel. The result is a tequila that has the complexity and character of an añejo with the crisp, bright notes of a blanco.
Mezcal? 5
Mezcal:
CAN ONLY BE PRODUCED FROM 100% AGAVE (~30 TYPES CAN BE USED). 80-90% OF MEZCAL THAT IS PRODUCED IS ESPADIN
Other popular varietals include: Tobala, Tobaziche, Tepeztate, Mexicano, Jabali, and members of the Karwinskii species:
Barril, Cuishe, Madrecuishe, Cirial. Naming varies greatly between common, ancestral and species names on the label.
ENSAMBLE REFERS TO A BLEND OF TWO OR MORE DIFFERENT TYPES OF AGAVES
FROM ONE OF NINE REGIONS: Durango, Guerrero, Guanajuato, Michoacán, Oaxaca, Puebla, San Luis Potosí, Tamaulipas and Zacatecas.
Bourbon? 3
• Made with at least 51% corn in the mash bill.
• Aged in charred new oak barrels.
• Made in the United States.
Rye? 2
Rye:
• Made from a grain mixture that is at least 51% rye.
• Aged in new charred-oak barrels.
Scotch? 6
Single? 3
From? 5
• Made in Scotland from only cereals, water and yeast.
• Matured for a minimum of 3 years in oak casks.
Single Malt: This type of Scotch whisky is made exclusively from malted barley and produced at a single distillery using pot stills.
5 Regions
Campbeltown
Highland
Islay
Lowland
Speyside
Gin? 3
Gin must have a predominant flavor of Juniper Berries
2 main methods distillation:
STEEP METHOD of gin distillation- This traditional method is also the most common one. The base spirit is placed in a pot still (a vessel that holds the liquid and can be heated), along with the juniper berries and other botanicals. This base spirit can, for example, be vodka. Then, the botanicals are steeped for as long as 48 hours. Some producers will, however, distill the liquid almost immediately. Once completed, water is added to reduce the distillate to bottling strength.
VAPOR INFUSION METHOD of gin distillation- In this process, the botanicals never come into direct contact with the neutral base spirit. Instead, they’re placed into baskets in the still, above the base spirit, which evaporates and rises up and infuses with the botanicals when boiled. The infused vapor then condenses into a liquid. Finally, water is added to reduce the alcohol to its bottled strength. This method is said to give a more gentle flavor to the spirit
Brandy? 2
Brandy is a distilled spirit made from fermented fruit juice or wine
Cognac? 4
Cognac-A grape-based brandy named after the Cognac region of France, where it’s produced. It’s double distilled using pot stills.
Cognac Age Statements? 7
VS Very Special
Cognac 2 years
VSOP Very Special Old Pale
Cognac 4 years
XO or Napoleon Extra Old
Cognac 6 years
Pisco? 4
A type of BRANDY produced in PERU and CHILI from DISTILLED WINE
Grappa? 5
Grappa is a BRANDY made in ITALY, the Italian region of SWITZERLAND , or SAN MARINO. It is made from POMACE-the skin, pulp, seeds, and stems leftover from winemaking. Pomace brandy can be created anywhere in the world, but only pomace brandy produced in Italy can be called grappa.
