Misc Review 8/24 Flashcards
5-10% of an oak’s mass consists of…
extractives. eg, gums, fats, resins, waxes, oils, starches, coconut scented lactons, volatile acids, and tannins
which evaporates quicker in barrel: the alcohol or the water?
depends on climate. high humidity climates, eg scotland, alcohol evaporates quicker. low humidity, the water evaporates quicker
toast vs char (barrels)
toast barrels: imparts some nuttiness, a slight sweetness, and light aromas of vanilla coconut caramel and toffee
charring: generates a layer of active carbon - filters certain undesirable compounds. the more char, the more color and flavor
Liqueurs must contain at least __% sugar by weight by US law
2.5%
T/F: in the US, vodka and neutral spirits is still spirit category required to be distilled at or above 190 proof
true
history of the potato re: vodka
later 1700s/early 1800s - distillers in Poland began to utilize the potato as the base material for their vodkas - this created a smoother, nice style of vodka and potatoes became popular for upscale vodka production
What happened to vodka in the 1870s?
discovered that the element carbon - in form of charcoal could filter out almost all impurities
How are vodkas in Europe typically made? re: raw material
made from grains or potatoes, with the majority of vodka made from a mix of grains
why is vodka so neutral?
distilled to a very high proof
impact of water during fermentation process of vodka
the water’s acidic or basic content can affect the mouthfeel of the finished vodka
t/f: vodka must be filtered after distillation
false, though it usually filtered, typically with charcoal (activated carbon)
titos and smirnoff are made from…
corn
name 3 wheat vodkas
absolut
ketel one
grey goose
name 2 rye vodkas
belevedere and potocki
name a potato vodka
chopin
where is chopin made
poland
name a mixed grain vodka
skyy
Zubrowka
polish vodka flavored with bison grass
Starka
vodka traditionally from lithuania and poland. aged in oak cask and flavored with herbs and spices
min proof for flavored vodka
60 proof
“natural” flavorings
does not indicicate the flavor is derived from an actual fruit, herb, or spice. man commercial flavoring essences are classified as “natural” -
Baijiu
trad chinese spirit - similar to vodka
moutai and wuliangye are both versions of…
baijiu
shochu
japenese spirit - “burned liquor”
neutral spirit
jinro
the most popular producer of soju
Which country invented modern day gin
the netherlands
Gin Craze
1720 - 1751 - centered in London, everyone was getting shit faced off gin
base of gin
can be anything, but a mash of cereal grains is most common
gin produced via original distillation
fermented mash is placed into special still with a rack above it containing the juniper and other botanicals. the vapors will pass thru the botanicals and extract their essence
Redistillation technique for gin
mash if first distilled into a neutral spirit before being flavored
compound gin
considered to be low quality. neutral spirit is flavored with extracts, via cold compounding or essential oils
2 methods of compounds gins
cold compounding
essential oils
Old Tom gin
a style, not a producer
sweeter style of gin; retains emphasis on juniper
min abv for flavored gins
60 proof
Steinhager
classic german spirit flavored with juniper
Wacholder
classic German juniper-flavored spirit
raki
turkey - anise flavored spirit - base is wine
arak
anise flavored spirit produced in the Eastern Mediterranean and the Middle East
Pernod vs Absinth
Pernod is similar to absinthe, but sweeter, lower in alcohol, and no wormwood
t/f: herbsaint contains wormwood
false
Akvavit
caraway-flavored spirits, made thru out scandinavia
min abv for whiskey
80 proof
bourbon may not be distilled at abv of __%
80% or 160 proof
who was the first to make whiskey
the irish celts
t/f: even a small percentage of malted barley in a grain recipe is enough to convert the starch in the other grains to fermentable sugar
true
wort vs mash
drain the sugary liquid off the grains and you have the mash. In the usa, generally there is no wash. in scoatland and ireland, the wort is washed off the grain
Barrel aging in the US vs Europe
most northern european whiskey require a longer time in barrel vs whiskeys aged in Kentucky or Tennessee. the cliamte in northern europe is cooler, barrels are generally stacked on top of eachother which limits circulation, and used barrels have saturated pores
t/f: scotch must be fermented and distilled at the same location
true
the 2 allowed additives in scotch
water and caramel coloring
t/f: all scotch must contain at least some malted barley
true
Where is Glenkinchie produced
the lowlands
this scotch region has a reputation for being 3x distilled, resulting in a lighter style of scotch
the lowlands
What do scotch age statements reflect
the youngest component of the blend
Irish Malt Whisky is traditionally _x distilled
3
Irish Pot Still Whisky
a traditional type of Irish whisky - made with a mixture of malted and unmalted barley, distilled in pot stills. first produced as a result of a tax on Irish malt in the 1600s. the unmalted barley gives it a spicy, bigger character
t/f: redbreast is a canadian whiskey
false. irish
What kind of whiskey is Jameson
Blended Irish Whiskey
“bottled in bond”
no colorings, flavorings, or sweeteners
bourbon must be distilled at max ___ proof
160
sour mashing
some residue from the first distillation run is placed back into the fermenter for the next batch - the backset is acidic and balances out the high alkaline local water which disrupts fermentation
most bourbon is _x distilled
2
t/f: caramel coloring is allowed for bourbons
FALSE - except blended bourbon
blended bourbon
may contain coloring , flavoring , other spirits (eg, unaged grain neutral spirit), must be 51% straight bourbon
Kentucky Bourbon requires
must be made from grains that are cooked, fermented and distilled in kentucky
must be aged in charred new oak for min 1 yr in kentucky
3 examples of kentucky bourbon
four roses
jim beam
makers mark
biggest dif between bourbon & tennessee whiskey
tennessee whiskey must be made in tennessee and filtered thru maple charcoal - this process removes some of the whiskeys lighter congeners and results in a smoot texture and robust profile
name a producer of tennessee whiskey
jack daniels
this type of american whiskey is often unaged, and if it is aged it is done in used or uncharred oak
american corn whiskey
t/f: Canadian Rye Whiskey requires 75% rye in the mash bill
false - no legal requirement for any corn at all
