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Glossary Flashcards

1
Q

Aguamiel

A

spanish. honey water. the unfermented sap of the agave plant that is used to make an assortmented of fermented and distilled beverages. aguamiel is extracted from the blue agave plant in the production of tequila

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2
Q

Alquitara

A

a type of pot still used in the production of brandy de jerez

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3
Q

Amatitlan Region

A

region in jalisco where blue agave is grown for the production of tequila. it is the warmer and lower lying of the two main tequila producing regions

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4
Q

anejo

A

aged. age classification for both rum and tequila. no min for rum. tequila is aged in oak barrels for min 1 year

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5
Q

bacanora

A

distillare made in Sonora from a type of maguey

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6
Q

backset

A

process of including a min of 25% of the leftover wash from a distillation of a previous batch of whiskey in with the fermentation of the mash. acidic nature of this residue helps to get the fermentatoin started. similar to dunder and sour mash

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7
Q

bagazo; bagasse

A

sp/fr fibrous material left over from either the crushed or cooked agave (in tequila) or sugarcane (rum)

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8
Q

brouillis

A

brew/boil result of first distillation of wine or the fermented mash of fruit in production of brandy. in eu only fruit based spirits suitably aged in wood may be defined as brandy

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9
Q

cabeza

A

head. swollen central stem of agave plant used for making both ermented beverages and distilled spirits such as pulque and tequila. aka pina

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10
Q

charcoal mellowing

A

filtration process used in TN whiskey before the whiskey is aged. involves passing whiskey through a vat filled with min 10’ of sugar maple charcoal for a week to ten days. process removes lighter, pungent, aldehydic congner notes and leaves a smoother, mellower spirit. aka lincoln county process

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11
Q

coa

A

special cutting tool used for removing leaves of agave plant during harvesting

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12
Q

cold compounding

A

a method of adding flavor to a spirit, most frequently associated with gin, by which essences and or concentrates of a particular flavor are blended into the spirit

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13
Q

cold method

A

a method of extracting flavor from fruits, flowers and herbs during the process of making liqueurs. generally used for flavors that would otherwise be damaged b the hot method. very time consuming, sometimes takes up to a year to complete

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14
Q

compound gin

A

one of two types of legally recognized gin (other is distilled gin), compounding refers to the method of mixing high proof neutral spirits with essences of juniper berries and other botanical flavorings.

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15
Q

congeners

A

compounds produced during the mashing, fermentation, distillation and wood aging that account for the difference in taste from one spirit to another. congeners are responsible for most of the aroma and taste of a spirit

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16
Q

continuous column still

A

main component of a continuous still is a very tall metal column containing porous plates that continually concenrate alcohol as it moves upward through the plates. this type of still works in a continuous process, eliminating the need for a batch process and permitting the alcohol level to get very high.

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17
Q

corazon

A

heart

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18
Q

distilled gin

A

one of two legally recognized types of gin (compound gin) produced solely by redistillation of a neutral base spirit in presence of juniper/other botanicals

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19
Q

doubler

A

type of still used to accomplish second distillation of american whiskey

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20
Q

dunder

A

yeast rich highly acid foam leftovers from one batch of rum. dunder can be used to start yeast culture of a second batch. used of dunder assoc. w/ jamaican rum

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21
Q

feints

A

portion of distillate run after the heart which is considered non potable. aka tails

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22
Q

foreshots

A

portion of distillation run before the heart. aka heads

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23
Q

grist

A

ground grains

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24
Q

gusano

A

a moth larva found on ripe agave plants. sometimes placed in a bottle of mezcal. both red and white types of worm exist

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25
Q

heads

A

aka foreshots

26
Q

high wines

A

distilled spirit after it has passed through a thumper, doubler or any other spirit still for its second distillation

27
Q

horno

A

traditional oven used to cook agave hearts as part of the tequila production process

28
Q

hors d’age

A

without age/age unknown. designation for brandy with a min 10 yrs of wood aging, although may be kept in barrel much longer

29
Q

hot method

A

flavor extraction method uses distillation to exract essential oils from flavoring agent during process of making liqueurs. used mostly for seeds and flowers that can withstand some heat and benefit from a quicker extraction of flavor than the slower cold methods

30
Q

hydroselector

A

type of column on a continious still that removes heavy alcohols from the distillate

31
Q

industrial rum

A

rum made from molasses as opposed to fresh sugarcane juice

32
Q

infusion

A

cold method of flavor extraction that involves steeping an agent in water or alcohol. for very delicate fruits

33
Q

inulin

A

sweet polymers retained in ahave plants structure as a nutrient reserve. when heated, it is hydrolized into fructose and glucose which can then be fermented into alcohol.

34
Q

jimador

A

skilled field laborer who harvest agave

35
Q

joven abocado

A

age classification used solely for tequila (but not 100% tequila) indicates it is unaged, and has been colored and sweetened with addition of caramel. aka gold or oro

36
Q

los altos region

A

highlands region of eastern jalisco where blue agave is grown for tequila. onr of two main tequila producing regions. cooler and higher altitude

37
Q

louche

A

result of oil in water emulsion that occurs when water is added to certain spirits. esp flavored with anise. milky efffect. eg absinthe, ouzo, pastis

38
Q

low wines

A

distillate after it has passed through the first distillation. gen 25%

39
Q

maceration

A

cold method for extracting flavor. flavor is cut crushed and pressed to expose as much surface areas as possible. stepped in alcoholic solution to extract desired flavors

40
Q

malted barley

A

barley that has been stepped in water and allowed to germinate in an effort to activate the enzymes in barley that convert starches to fermentable sugars

41
Q

maltose

A

fermentable sugar produced by diastase in the malting process

42
Q

mash bill

A

grain recipe used to produce a specific whisky. eg bourbon can have a mash bill of 70% corn, 20% rye and 10% malted barley

43
Q

mixto

A

type of tequila made from a mix of min 51% blue agave and non agave sugars.

44
Q

mosto

A

fermented must of aguamiel which is distilled into tequila

45
Q

new make

A

spirit resulting from distillation process prior to aging or maturation

46
Q

NOM

A

norma oficial mexicana

regulats production, appellation of origin, and standards for tequila

47
Q

ordinario

A

product of first distillation of mosto in tequila

48
Q

penca

A

leaf of agave plant

49
Q

percolation

A

cold method of extractopm used for herbs and spices and other delicate plantm aterial. flavoring material is placed in a percolating chamber and base spirit is continiously pumped over and through the material, extracting aromas and flavors

50
Q

pina

A

heart or head of agave plant used for tequila

51
Q

pot still

A

type of still used in distillation of spirits that require a batch process whereby liquid must be distilled twice to achieve the desired strength. heat is applied directly to the pot in which the wine or beer is contained

52
Q

proof

A

historic scale used to measure alcohol content of spirit. in US proof is two times abv. eg 50% abv = 100 proof

53
Q

pulque

A

fermented agave beverage that is usually made from 3 different varieties of agave, but not blue agave

54
Q

rancio

A

extreme oxidation. earthy, cheesy, soy, mushroom

55
Q

rectify

A

purify a spirit by repeated distillation. can also mean any process whereby distilled spirits are cut, blended, mixed or infused with any ingredient that reacts with the constituents or standards or identity for the distilled spirit such as juniper for gin

56
Q

reflux

A

used in distillation to control which elements of the liquid are passed onto the ocndensesr and are returned to still

57
Q

ron

A

rum. always molasses based.

58
Q

rhum

A

rum from french indies

59
Q

tahona

A

massive stop wheel used to crush and extract aguamiel from cooked agave

60
Q

thumper

A

type of still used to make american whiskey in which the second distillation takes place, creating increased alcohol high wines. gets its name from thumping sound createed by vapors as they bubble through alcohol water liquid in metal container

61
Q

washback

A

used in scotland for large covered vessel, often wood or SS to ferment wort as part of scotch process

CSS (12 decks)

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