GENERAL ALCOHOL TEST DAY 4 Flashcards
name all pub w single barrels
• old forester single barrel
•woodward reserved single barrel
why are these bottles different from another whiskey bottle?
these bottles come hand selected from a barrel we picked out. they are unique to pub w
what is our standard pour size for our whiskey pours?
1.5 oz single pour
what are some tasting notes on the buffalo trace bourbon?
caramel, vanilla, and honey
where is most of the whiskey made in america?
most whiskeys are made in the south. mostly Kentucky and Tennessee
what are some of the main ingredients in whiskey?
water, barely,( or other grains), and yeast
if whiskey is aged longer, it becomes rarer, why?
when whiskey is still in a barrel, the wood absorbs the whiskey which means the barrel will ultimately produce less whiskey, this means that the barrel that’s been aged longer will only produce a few bottles vs a barrel aged for a shorter amount of time
what are some benefits for getting a whiskey in rocks
dilution, this changes the flavor profile of the whiskey which could be overly hot or pungent
what is the difference bettween bourbon and rye?
rye whiskey is generally spicier with a more aggressive flavor than bourbon, rye typically taste a bit grassy or peppery while bourbon typically tastes oaky or sweeter, bourbon is made up of at least 51% corn while rye is made up of a minimum of 51% rye grain
what are the five different regions where scotch is made?
speyside, lowland, highland, campbeltown & islay
what does it mean when we call scotch “peaty”?
the scotch is smokey
what are the main ingredients in rum?
sugarcane and molasses
what is a common rum cocktail
a mojito
what is the difference between silver, resposado and anejo tequila?
Silver is a fresh distilled spirit which does not age, reposado is aged in oak barrels for two to eleven months, and anejo is typically aged over a year in oak barrels.
what makes a tequila mezcal?
Mezcal is produced & distilled in different regions. It is processed differently than traditional tequila and uses a variety of different agaves. It is traditionally steamed underground. It has a smokey profile.
