Glossary Flashcards
Aguamiel
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
Alquitara
a type of pot still used in the production of brandy de jerez
Amatitlan Region
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
anejo
aged. age classification for both rum and tequila. no min for rum. tequila is aged in oak barrels for min 1 year
bacanora
distillare made in Sonora from a type of maguey
backset
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
bagazo; bagasse
sp/fr fibrous material left over from either the crushed or cooked agave (in tequila) or sugarcane (rum)
brouillis
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
cabeza
head. swollen central stem of agave plant used for making both ermented beverages and distilled spirits such as pulque and tequila. aka pina
charcoal mellowing
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
coa
special cutting tool used for removing leaves of agave plant during harvesting
cold compounding
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
cold method
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
compound gin
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.
congeners
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
continuous column still
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.
corazon
heart
distilled gin
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
doubler
type of still used to accomplish second distillation of american whiskey
dunder
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
feints
portion of distillate run after the heart which is considered non potable. aka tails
foreshots
portion of distillation run before the heart. aka heads
grist
ground grains
gusano
a moth larva found on ripe agave plants. sometimes placed in a bottle of mezcal. both red and white types of worm exist
heads
aka foreshots
high wines
distilled spirit after it has passed through a thumper, doubler or any other spirit still for its second distillation
horno
traditional oven used to cook agave hearts as part of the tequila production process
hors d’age
without age/age unknown. designation for brandy with a min 10 yrs of wood aging, although may be kept in barrel much longer
hot method
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
hydroselector
type of column on a continious still that removes heavy alcohols from the distillate
industrial rum
rum made from molasses as opposed to fresh sugarcane juice
infusion
cold method of flavor extraction that involves steeping an agent in water or alcohol. for very delicate fruits
inulin
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.
jimador
skilled field laborer who harvest agave
joven abocado
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
los altos region
highlands region of eastern jalisco where blue agave is grown for tequila. onr of two main tequila producing regions. cooler and higher altitude
louche
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
low wines
distillate after it has passed through the first distillation. gen 25%
maceration
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
malted barley
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
maltose
fermentable sugar produced by diastase in the malting process
mash bill
grain recipe used to produce a specific whisky. eg bourbon can have a mash bill of 70% corn, 20% rye and 10% malted barley
mixto
type of tequila made from a mix of min 51% blue agave and non agave sugars.
mosto
fermented must of aguamiel which is distilled into tequila
new make
spirit resulting from distillation process prior to aging or maturation
NOM
norma oficial mexicana
regulats production, appellation of origin, and standards for tequila
ordinario
product of first distillation of mosto in tequila
penca
leaf of agave plant
percolation
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
pina
heart or head of agave plant used for tequila
pot still
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
proof
historic scale used to measure alcohol content of spirit. in US proof is two times abv. eg 50% abv = 100 proof
pulque
fermented agave beverage that is usually made from 3 different varieties of agave, but not blue agave
rancio
extreme oxidation. earthy, cheesy, soy, mushroom
rectify
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
reflux
used in distillation to control which elements of the liquid are passed onto the ocndensesr and are returned to still
ron
rum. always molasses based.
rhum
rum from french indies
tahona
massive stop wheel used to crush and extract aguamiel from cooked agave
thumper
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
washback
used in scotland for large covered vessel, often wood or SS to ferment wort as part of scotch process
