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MaMaMa Diploma Spirit > Lagar > Flashcards

Lagar Flashcards

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WSET® Level 4 Wine flashcards
1
Q

Brandy de Jerez, Holandes -

A

distilled to 70% abv or less

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2
Q

Brandy de Jerez, Aguardiente -

A

distilled between 70% to 86%

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3
Q

Brandy de Jerez, Destillados -

A

distilled to 86% or more

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4
Q

Brandy de Jerez, 50% of the spirit must -

A

Been distilled to 86% or less

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5
Q

Brandy de Jerez, Maturation

A

Solera with barrels of 1000L or less, previously Sherry, in Jerez

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6
Q

Brandy de Jerez, Labeling terms

A

Solera - 6 months
Solera Reserva - 1 year
Solera Gran Reserva - 3 years

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7
Q

Grappa is

A

Pomace brandy only in Italy, protected by law

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8
Q

Grappa distillation -

A

less then 86% in batch or continuous still

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9
Q

Grappa finishing -

A

Okej with aromatic plant material, 20g/l sugar, caramel if aged longer then 12 months.

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10
Q

Grappa age labelling -

A

Verccia/ invecchiata 12 months.

Rieserva / Stravecchia 18 months.

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11
Q

Grappa grapes -

A

not more then two types of grapes on the label,
One used must be 85%
Tow used must be 85%

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12
Q

Calvados Orchards -

A

70% bitter/bitter sweet varieties no more then 15% acidic

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13
Q

Calvados fermentation -

A

must enrichment, SO2 and added yeast forbidden

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14
Q

Calvados Distillation -

A

30hl copper pot stills or copper double-column still, new spirit not exceed 72% abv

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15
Q

Calvados maturation -

A

oak in minimum 2 years.

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16
Q

Calvados Pays d’Auge -

A

Same as calvados but fermentation must contain 30% Perry Pears and must be distilled in 30hL pot still

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17
Q

Calvados Domfrontais -

A

Same as calvados except orchards planted with 15% perry pears and 30% perry pears in fermentation.
distillation in copper double-column still. Must be aged in oak for minimum of 3 years.

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18
Q

Calvados Labeling terms -

A

***/VS/Fine - youngest part minimum 2 years
Vieux/Réserve - youngest part minimum 3 years
Vo/Vsop/Vieille Réserve - youngest part minimum 4 years
Napoléon - youngest part minimum 6 years
Xo/Hors d’Âge/ Très Vieille Réserve/Très Vieux/Extra - youngest part minimum 10 years.
Age indication - youngest age stated on label.
Vintage - all spirit must come from that vintage.

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19
Q

Scotch Whisky distillation -

A

must be done in Scotland, less then 94,8% abv

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20
Q

Scotch Whisky maturation -

A

must be done in Scotland for a minimum of three years. in oak max 700l. Only water and caramel may be used.

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21
Q

Scotch Whisky Age statement -

A

youngest part, vintage must be all distilled that year.

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22
Q

Scotch Whisky region statement -

A

all of the whisky must be distilled in that region

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23
Q

Scotch Whisky 5 categories -

A

Singel malt whisky - single distillery batch in pot stil
Singel grain whisky - single distillery malted barley, other malted or unmalted grains.
Blended malt whisky - two or more single malt from different distilleries.
Blended grain whisky - two or more single grains from different distilleries.
Blended Scotch whisky - single grain + single malt

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24
Q

Irish whiskey distillation -

A

must be distilled and matured in Eire or Northern Ireland, to less then 94,8%

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25
Q

Irish whiskey maturation -

A

in wood for minimum 3 years.

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26
Q

Irish whiskey labelling terms -

A

blended Irish whiskey - a blend of two or more

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27
Q

Bourbon and straight whiskey -

A

Defined by law, bourbon can be made all over the us.

28
Q

Bourbon grains -

A

51% corn

29
Q

Bourbon distillation -

A

max of 80% abv

30
Q

Bourbon maturation -

A

max 62,5% abv in new charred barrel

31
Q

Bourbon Finishing -

A

40% abv or more, mix of age is ok.

32
Q

Bourbon labeling terms -

A

no minimum, age is only when youngest is less then 4 years, age by the youngest spirit.

33
Q

Straight whiskey Bourbon , Maturation finishing-

A

one of five that can use this term, rye, malt, wheat, rye malt, and corn others.
minimum two years in oak, no colour or flavouring.

34
Q

Canadian Whisky grains -

A

no restrictions.

35
Q

Canadian Whisky maturation -

A

wood, no bigger then 700l minimum of 3 years.

36
Q

Canadian Whisky finishing -

A

caramel ok, and flavourings up to 9.09%. Flavouring may not be made up by HRS, spirit minimum 2 years or wine of any age. Bottled by minimum 40%

37
Q

Canadian Whisky labeling terms -

A

labelled as canadian rye whisky or rye whisky.

38
Q

Vodka eu raw material -

A

any agriculture material may be used

39
Q

Vodka us raw material -

A

any agriculture material may be used

40
Q

Vodka eu distillation -

A

minimum 96% abv - selective reduce of flavour. Methanol limit 10g/hL.

41
Q

Vodka us distillation -

A

minimum 95% abv - selective reduce of flavour.

42
Q

Vodka eu post-distillation -

A

Charcoal may be used and bottled at minimum 37, 5%

43
Q

Vodka us post-distillation -

A

Charcoal may be used as 2g/l sugar, bottled at minimum 40% abv

44
Q

Vodka labelling terms Eu -

A

if not potato or cereals are base, must state what on bottle.

45
Q

Rum eu distillation -

A

maximum 96% abv

46
Q

Rum is what?

A

any spirit produced from sugar cane products, molasses juice or syrup

47
Q

Rum eu bottling -

A

minimum 37.5%

48
Q

Rum eu flavouring -

A

Not, caramel for colour ok.

49
Q

Rum eu labeling terms -

A

Agricole - rum distilled from fermented sugar can juice in any of the french overseas departments and region of madeira-

50
Q

Rum us distillation -

A

less then 95% abv, characteristics generally associated with rum.

51
Q

Rum us bottling -

A

minimum strength of 40%

52
Q

Rhum Martinique distillation -

A

continuous still, minimum 20 plates, new make spirit 65-75% abv.

53
Q

Rhum Martinique maturation -

A

minimum 3 months, rhum blanc or matured in oak.

54
Q

Rhum Martinique finishing -

A

no less then 40% abv

55
Q

Rhum Martinique labeling terms -

A

Blanc - resten for three months
Elevé sous Bois - minimum 12 months oak,
Vieux - minimum three years in oak, less then 650l.

56
Q

Tequila agave -

A

Blue agave, agave tequiliana Weber.

57
Q

Tequila bottling -

A

35-55%

58
Q

Tequila labeling terms. -

A

100% agave - must be 100% agave

tequila - 51% agave sugars, can be referred to as mixto.

59
Q

Tequila classicifactions -

A

Blanco - no minimum
Joven - blanco soften by abocado, blended reposado to.
Reposado - two months in oak, blend of reposado to.
Anejo - one year, 600l can be soften by abocado
Muy anejo - three years, 600l can be soften by abocado

60
Q

Mezcal agave -

A

all can be used

61
Q

mezcal non-agave sugars -

A

100% agave only

62
Q

mezcal classifications -

A

Blanco - unaged
Reposado - 2-12 monts in oak
Anejo - 12 months +
oak is limited by one square meter suface per 120l liquid

63
Q

Mezcal production for “mezcal” -

A

no reguations for method of cooking, autoclaves still ok, no restrictions for cruching of pina or fermantations still. Column still ok.

64
Q

Mezcal production for artisanal mezcal -

A

Pit and brick ovens ok for cooking, limitation on mechanised mills, fermentaton in stone pits, wood or clay with agave fibers. Distillations must be done in metal or clay pots with direct heating.

65
Q

Mezcal production for ancestral mezcal -

A

same but no mechan

66
Q

Pisco Peru all you know -

A

8 grapes, pot still, low alcohol, 38-48% no diluting, 3 months inert vessel.
Pisco Puro - one grape
Pisco mosto verde - made from wine where the fermentation is stopped before all sugar consumed.
Pisco Acholado - blend of grapes

67
Q

Pisco Chile all you know -

A 
11 grapes, pot still, higher level of alcohol max 73% abv. rested for 60 days, diluting ok, wood (Rauli) .  
Tradicionel - minimum 30%
Especial - minimum 35% 
Reservado - minimum 40%
Gran pisco - minimum 43%

MaMaMa Diploma Spirit (3 decks)

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