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CSW Spirits > Misc Review 8/24 > Flashcards

Misc Review 8/24 Flashcards

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1
Q

5-10% of an oak’s mass consists of…

A

extractives. eg, gums, fats, resins, waxes, oils, starches, coconut scented lactons, volatile acids, and tannins

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2
Q

which evaporates quicker in barrel: the alcohol or the water?

A

depends on climate. high humidity climates, eg scotland, alcohol evaporates quicker. low humidity, the water evaporates quicker

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3
Q

toast vs char (barrels)

A

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

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4
Q

Liqueurs must contain at least __% sugar by weight by US law

A

2.5%

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5
Q

T/F: in the US, vodka and neutral spirits is still spirit category required to be distilled at or above 190 proof

A

true

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6
Q

history of the potato re: vodka

A

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

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7
Q

What happened to vodka in the 1870s?

A

discovered that the element carbon - in form of charcoal could filter out almost all impurities

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8
Q

How are vodkas in Europe typically made? re: raw material

A

made from grains or potatoes, with the majority of vodka made from a mix of grains

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9
Q

why is vodka so neutral?

A

distilled to a very high proof

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10
Q

impact of water during fermentation process of vodka

A

the water’s acidic or basic content can affect the mouthfeel of the finished vodka

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11
Q

t/f: vodka must be filtered after distillation

A

false, though it usually filtered, typically with charcoal (activated carbon)

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12
Q

titos and smirnoff are made from…

A

corn

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13
Q

name 3 wheat vodkas

A

absolut
ketel one
grey goose

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14
Q

name 2 rye vodkas

A

belevedere and potocki

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15
Q

name a potato vodka

A

chopin

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16
Q

where is chopin made

A

poland

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17
Q

name a mixed grain vodka

A

skyy

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18
Q

Zubrowka

A

polish vodka flavored with bison grass

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19
Q

Starka

A

vodka traditionally from lithuania and poland. aged in oak cask and flavored with herbs and spices

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20
Q

min proof for flavored vodka

A

60 proof

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21
Q

“natural” flavorings

A

does not indicicate the flavor is derived from an actual fruit, herb, or spice. man commercial flavoring essences are classified as “natural” -

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22
Q

Baijiu

A

trad chinese spirit - similar to vodka

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23
Q

moutai and wuliangye are both versions of…

A

baijiu

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24
Q

shochu

A

japenese spirit - “burned liquor”
neutral spirit

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25
Q

jinro

A

the most popular producer of soju

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26
Q

Which country invented modern day gin

A

the netherlands

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27
Q

Gin Craze

A

1720 - 1751 - centered in London, everyone was getting shit faced off gin

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28
Q

base of gin

A

can be anything, but a mash of cereal grains is most common

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29
Q

gin produced via original distillation

A

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

30
Q

Redistillation technique for gin

A

mash if first distilled into a neutral spirit before being flavored

31
Q

compound gin

A

considered to be low quality. neutral spirit is flavored with extracts, via cold compounding or essential oils

32
Q

2 methods of compounds gins

A

cold compounding
essential oils

33
Q

Old Tom gin

A

a style, not a producer
sweeter style of gin; retains emphasis on juniper

34
Q

min abv for flavored gins

A

60 proof

35
Q

Steinhager

A

classic german spirit flavored with juniper

36
Q

Wacholder

A

classic German juniper-flavored spirit

37
Q

raki

A

turkey - anise flavored spirit - base is wine

38
Q

arak

A

anise flavored spirit produced in the Eastern Mediterranean and the Middle East

39
Q

Pernod vs Absinth

A

Pernod is similar to absinthe, but sweeter, lower in alcohol, and no wormwood

40
Q

t/f: herbsaint contains wormwood

A

false

41
Q

Akvavit

A

caraway-flavored spirits, made thru out scandinavia

42
Q

min abv for whiskey

A

80 proof

43
Q

bourbon may not be distilled at abv of __%

A

80% or 160 proof

44
Q

who was the first to make whiskey

A

the irish celts

45
Q

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

A

true

46
Q

wort vs mash

A

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

47
Q

Barrel aging in the US vs Europe

A

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

48
Q

t/f: scotch must be fermented and distilled at the same location

A

true

49
Q

the 2 allowed additives in scotch

A

water and caramel coloring

50
Q

t/f: all scotch must contain at least some malted barley

A

true

51
Q

Where is Glenkinchie produced

A

the lowlands

52
Q

this scotch region has a reputation for being 3x distilled, resulting in a lighter style of scotch

A

the lowlands

53
Q

What do scotch age statements reflect

A

the youngest component of the blend

54
Q

Irish Malt Whisky is traditionally _x distilled

A

3

55
Q

Irish Pot Still Whisky

A

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

56
Q

t/f: redbreast is a canadian whiskey

A

false. irish

57
Q

What kind of whiskey is Jameson

A

Blended Irish Whiskey

58
Q

“bottled in bond”

A

no colorings, flavorings, or sweeteners

59
Q

bourbon must be distilled at max ___ proof

A

160

60
Q

sour mashing

A

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

61
Q

most bourbon is _x distilled

A

2

62
Q

t/f: caramel coloring is allowed for bourbons

A

FALSE - except blended bourbon

63
Q

blended bourbon

A

may contain coloring , flavoring , other spirits (eg, unaged grain neutral spirit), must be 51% straight bourbon

64
Q

Kentucky Bourbon requires

A

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

65
Q

3 examples of kentucky bourbon

A

four roses
jim beam
makers mark

66
Q

biggest dif between bourbon & tennessee whiskey

A

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

67
Q

name a producer of tennessee whiskey

A

jack daniels

68
Q

this type of american whiskey is often unaged, and if it is aged it is done in used or uncharred oak

A

american corn whiskey

69
Q

t/f: Canadian Rye Whiskey requires 75% rye in the mash bill

A

false - no legal requirement for any corn at all

70
Q
A

CSW Spirits (15 decks)

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