Mixology Flashcards
1
Q
When was Prohibition?
A
1919
2
Q
When was Prohibition repealed?
A
1933
3
Q
What are the three essential bars?
A
1) American bars
2) Speakeasy bars
3) Tiki Bars
4
Q
What is Flair Bartending?
A
Bartenders performing acrobatic movements while making a cocktail.
5
Q
What is mash?
A
It’s when the raw ingredients are pressed or milled and then mixed with water to obtain a liquid (mash)
6
Q
What is fermentation?
A
When there’s added yeast to the mash to convert the sugars to alcohol. We now have a wash.
7
Q
What three effects does the purpose of the distillation process have on the wash?
A
1) Increase ABV from 8% to 96%. The average is 40%.
2) Purify the distillate
3) Extract aromas contained in the wash.
8
Q
What is a wash?
A
A mash with yeast.
9
Q
How many times is the distillate distilled in a pot still?
A
Pot still is based on double distillation.
10
Q
What is the boiling point to obtain ethanol?
A
78.3°.
11
Q
What is the bottom of a still called?
A
Cucurbit.
12
Q
Go through the parts of a pot still
A
- Curcurbit
- Still head
- Swan neck
- Condenser
- Serpentine coil
- Coil
- goes into spirit safe
13
Q
What is a spirit safe?
A
Glass container that allows the master distiller to analyse the purity of the distillate coming out.
14
Q
What three parts are the distillate separated into?
A
1) The head: Worst part that contains acetone and methanol. It’s eliminated
2) The heart: The ethanol with all the aromas. The best part of the distillate.
3) The tail: Heavy en alcohol and can affect the taste.
15
Q
What does the head contain?
A
Methanol and acetol
16
Q
What parts of the distillate is kept?
A
The heart and the tail.
17
Q
What is the ABV after the first round of distillation?
A
25%.
18
Q
What are the advantages of a pot still?
A
Strong aromatic flavour.
19
Q
What are the disadvantages of a pot still?
A
- More labour because it’s batch-operated. Has to be cleaned and refilled before each distillation
- The quality depends on the master distiller’s knowledge.
20
Q
What are the two other names for a patent still?
A
1) Column still
2) Coffey still
21
Q
How many patent still can be interlinked?
A
up to 7.
22
Q
What are the 5 steps of distilling with a patent still?
A
1) Wash enters from the top of the column and cascades down via bubble plates into the curcubit.
2) Bottom of column is heated and produces alcohol vapors going up through each level of the bubble plates.
3) A fusion is created inside the bubble plates between wash going down and alcohol vapors going up.
4) The alcohol vapors are purified through each bubble plate.
5) The swan neck tube leads the vapors to a serpentine coil in the condenser filled with cold water. The vapors turn into distillate
23
Q
What are the 2 advantages of a column still?
A
1) Produces large quantities of alcohol
2) The distillate can reach up to 96% ABV. With purer alcohol, depending on the amount of bubble plates.
24
Q
What is the disadvantages of a column still?
A
The aromas and flavours are less intense.
25
What are the 4 criteria of terroir?
1) Terrain
2) Climate
3) Soil
4) Traditions
26
What are the three goals of adding yeast during fermentation?
1) Convert sugar into ethanol
2) Flavour/Aroma
3) CO2.
27
What is the 2 purposes of maturation?
1) Obtain complex aromas
2) Obtain amber colouring
28
What is the purpose of ageing in other ways than oak? (Glass containers, stainless steel, ceramic jars etc.)
To keep the transparent colour but obtain oxidation (citrus taste).
29
What is the definition of Angel's share?
The annual loss of the distillate when maturing.
30
What are the factors that determine the percentage of evaporation coming from Angel's share?
1) Climate
2) Environment
31
What happens to the angel's share when the climate is cool?
Alcohol evaporates because it's more volatile than water. The angel's share is 2-5%. The aging process is slowed down.
32
What happens to the angel's share when the climate is hot?
The water evaporates. Angel's share is 10% loss. The ageing process is accelerated.
33
What are the three types of oak casks and their flavours?
1) American oak / white oak: Vanilla and caramel.
2) European oak: Aromatic, complex and light aromas.
3) Mizunara oak: Complex notes of sandelwoods, spices and exotic aromas.
34
What is the artisanal method?
Ageing spirits in casks that had once contained another alcohol: Medaira wine, port wine, sauternes wine or bourbon.
35
What is finishing/second maturation?
Using various types of barrels. Widens and diversifies the aromatic palette.
36
What result is obtained from blending eau-de-vie?
Mixing different types of distillate, using different vintages. The goal is to have a standardized product. Every year the harvest is different, but you want to sell the same product on the shelves.
37
Where is mezcal produced? What state is the leading producer?
Nine states in Mexico. Oaxaca is the leadning producer
38
Where is Tequila produced? What state is the leading producer?
5 states in Mexico. Jalisco is the leading producer.
39
What is the raw ingredient of tequila and mezcal?
Agave.
40
What is the agave used for tequila?
Blue Weber
41
What agave is used for Mezcal? Which is the most famous?
Wide variety. The most famous is the Espadin
42
What are the Mexican farmers called that harvest agave?
Jimador
43
How is the Blue Weber agave roasted?
The Pina is taken to distilleries and roasted in an industrial oven?
44
How is the agave for Mezcal roasted?
Pina is slow roasted in a wooden fire made from lava rocks, agave and earth. Called palanque
45
What is the roasting method for Mezcal called?
Palanque.
46
What is the heart of agave called?
Pina
47
Why is the pina roasted?
To break down the starch into fermentable sugars.
48
What are the four classifications of tequila and mezcal?
1) Blanco: Bottled directly after distillation or aged for max 2 months.
2) Reposado: Aged in oak barrels for a period of 2 months to 1 year.
3) Anejo: Aged in oak barrels for at least 1 year.
4) Extra Anejo: Aged at least 3 years in oak barrels.
49
What is the namer of the worm served in Mezcal?
Gusano del maguey
50
Definition of gin?
An eau-de-vie flavoured with botanicals where the predominant one is juniper berries.
51
What is a Genever?
Own category of spirit and production is only allowed in certain areas. The Netherlands is the most famous.
52
What are the other names of Gin?
Cold compounding or bathtub gin.
53
What is the classification of Gin?
Macerating juniper berries and botanicals inside ethanol. The botanicals are not distilled. It's cheap quality gin.
54
Name a brand of gin
Ableforth's Bathtub Gin
55
What is the classification of London Gin?
Most regulated production process. Natural botanicals can only be added before or during distillation. Adjustments afterwards are not allowed.
56
Name two brands of London Gin
1) Bombay Sapphire
2) Tanqueray
57
What is the difference between London dry gin and London gin?
London dry gin: No sweeteners are added before distillation.
London gin: Sweeteners are added before distillation.
58
What is the classification on distilled gin?
Botanicals can be added before, during or after distillation. It can be aged inside wooden casks.
59
What are the 3 groups leaders of the spirit industry?
1) Diageo
2) Pernod Ricard
3) Beam Suntory
60
Who wrote the first cocktail book?
Jerry Thomas
61
What does eau-de-vie means?
Water of life.
62
Name three brands of distilled gins and what makes them special
1) Old Tom gin: Sweeteners are added.
2) Citadelle Reserve: Aged in casks that previously contained cognac.
3) Chase's: Pink because it contains grapefruit and pomelo.
63
What is the Spanish style?
Pouring gin in copa glass over ice cubes. Botanicals are added.
64
Name 4 cocktails with gin
1) Dry Martini
2) Singapour sling
3) Gin Fizz
4) Negroni
65
Where does vodka originates from?
Poland and Russia
66
What two things was vodka traditionally produced from?
1) Potatoes
2) Grain
67
What are the 5 steps of vodka production?
1) The starch molecules must be broken down to sugars. Done by mashing: Milling or crushing. Water and a special enzyme is added while heating. The yeast then converts the mash with simple sugars into ethanol.
2) The wash is distilled. Most vodkas are produced in a column still.
3) Diluted in water. Decreases 96% to 40%
4) Filtration to remove remaining sediment.
5) Bottling
68
What are the filtration methods of vodka?
Activated charcoal, micron paper filter, quarts crystal or lava rocks.
69
What is the classification of vodka?
Vodka is often categorized by ingredients
70
Name 7 brands of vodka and their raw ingredient
1) Smirnoff: Russian corn
2) Chopin: Polish potatoes
3) Ciroc: French grapes
4) Absolut: Swedish wheat
5) Vodka fair: Quinoa
6) Snow leopard: Rare spelt grain
7) Black cow vodka: Milk
71
Name some famous cocktails made from vodka.
Moscow mule, Cosmopolitan, Black russian and bloody mary
72
What 4 factors determines the quality of vodka?
1) Terroir
2) Type of alembic used
3) Quality of water
4) Filtration
73
What are the two purposes of vodka filtration?
1) Removing impurities
2) Impacting the texture
74
What are the two main categories of aperitifs?
1) Made from fortified wine
2) Made from ethanol or a category of spirits
75
What are the two types of fortified wine aperitifs?
1) Vermouth
2) Quinquina
76
What is a Vermouth
Artemisia(absinth) is added.
77
Name two brands of Vermouths
1) Martini
2) Noilly Prat
78
What are the three classifications of Vermouth?
1) Sweet
2) Dry
4) Extra-dry
79
What is the ABV for Vermouth?
14%-22%
80
What are the three factors that influence the taste of Vermouth?
1) Quality of the wine
2) Different types of plants and herbs used
3) Amount of sugar.
81
What is a Quinquina?
Quinine is added.
82
Name two brands of Quinquina
1) Lillet
2) Byrrh Dubonnet
83
What's the purpose of a concentrated bitter?
Only adding a dash to a cocktail. Gives a kick.
84
Name a brand of concentrated bitter
Angostura Bitter 37.5%
85
What are the three classifications of bitters? Give an example of a brand for each.
1) Light coloured: Suze
2) Dark coloured: Fernet Branca
3) Red coloured: Aperol
86
What are the two categories of aperitifs made from ethanol?
1) Bitters
2) Aniseed
87
Name 6 aniseed aperitifs and their country
1) Pastis (FR)
2) Raki (Turkey)
3) Ouzo (Greeze)
4) Sambuca (Italy)
5) Absinth (CH)
6) Arak (Lebanon)
88
What is the Ouzo effect?
When water is added to an aniseed:
Ouzo --> Anis --> Anethol.
89
What are the three criteria for absinth?
1) Fennel
2) Artemisa
3) Green anise
90
What cocktails does aperitifs go into?
Manhattan, Vesper, Martini, Negroni
91
How are Vermouth, quinquina & bitters served?
Old-fashioned glass on the rocks with orange or lemon slice.
92
How are aniseed-flavoured aperitifs served?
Tumbler glass with a bucket of ice on the side and a jug of chilled water.
93
What are the three factors that determine the flavour of a liqueur?
1) The type of alcohol used
2) The type of raw material used
3) The amount of sugar added to the final product
94
What are the two things a liqueur can be made from?
1) Neutral alcohol
2) A spirit category such as rum, whisky or gin.
95
What is Cointreau made from?
Neutral alcohol with bitter and sweet oranges.
96
What is Grand Marnier made from?
Cognac with bitter and sweet oranges.
97
What are the three methods of extraction for liquers?
1) Maceration
2) Percolation
3) Distillation
98
What is maceration?
Ingredients are steeped for a few days up to several weeks in alcohol.
99
What is percolation?
Ingredients, generally nuts or beans like coffee beans, are placed in a receptacle and brought into contact with alcohol under pressure. The alcohol gradually soaks up the flavour of the ingredients.
100
What is always added to a liqueur?
Sugar
101
How are liqueurs classified?
According to the amount of sugar added.
102
What is the min. about of sugar for liquer?
100g/l
103
What's the ABV for liqueur?
Between 15% and 55% maximum.
104
How much sugar must a Creme at least contain?
250G/l
105
Name 4 brands of liqueur and their raw ingredient.
1) Kahlúa - coffee-based
2) Mozart - chocolate-based
3) Cointreau – citrus-based
4) Frangelico – hazelnut based.
106
What is the definition of Brandy?
Eau-de-vie made from fermented grape juice.
107
What grapes are Cognac and Armagnac produced from?
Ugni blanc
108
How many locations is Cognac produced in?
Charente-Maritime and Charente. Six cru. The best is Charante "Grande Champagne"
109
What alembic is cognac produced in?
Alambic charantais - operated like a still. has a onion shaped wine pre-heater.
110
For how long must Armagnac and cognac be matured for?
At least 2 years.
111
Name the most expensive cognac brand
Remy Marin Louis XIII. Blended from 1200 individual eaux-de-vie.
112
What are some other cognac brands?
Martell and Courvoisier.
113
Where is Armagnac produced?
Gascony region in France. The best is prodced in Bas Armagnac.
114
Which alembic is used to distill Armagnac?
Patent still.
115
How is Armagnac usually labelled?
Either as a vintage or blended.
116
Name two Armagnac brands?
1) Delord
2) Baron Sigognac
117
What is Pisco?
A brandy distilled from grape juice.
118
What two countries is Pisco produced?
1) Peru
2) Chile
119
How long is the min. ageing for pisco?
min. 3 months
120
Where is Pisco from Chile matured?
Oak barrels
121
Where is Pisco from Peru matured?
Vessels are made of copper, stainless steel, or clay. Oak is not permitted. Needs the flavours of oxidation.
122
What is Grappa produced from?
Pomace. (Grape skin after pressing).
123
Maturation of grappa?
It can be aged or bottled straight.
124
What are the two production areas of grappa?
1) Italy
2) Tessin
125
What are the 3 main grappa producers?
1) Nardini
2) Jacopo Poli
3) Nonimo
126
What are the three classifications of brandy?
Very special (VS): Aged for at least two years
Very Superior Old Pale (VSOP): Aged for at least 4 years.
Extra old (XO): Aged for at least 10 years.
127
Definition of beer?
A fermented beverage produced from four main ingredients, yeast, water, hops and malted grain.
128
What is purpose of the malting process?
Convert starch from grain into fermentable sugar.
129
What is germination?
The growth of grain releases enzymes that break down the cells and stimulate the starch. = Fermentable sugars.
130
What is the name of germinated grain?
Green malt.
131
What are the two purposes of kilning?
1) Stops germination
2) Enhances the aromas and shapes the final colour.
132
What is the result of milling the grain?
Grist
133
What happens during the mashing?
Grist is mixed with warm water and breaks down the starch with natural enzymes.
134
What happens during filtration of beer?
A sugary liquid is obtained, called wort.
135
What is wort?
Sugary liquid.
136
What is the purpose of boiling the wort?
Hops are added and a reaction in the hops' alpha acids results in bitterness in beer + anti-bacterial protection (shelf life).
137
Explain bottom-fermenting process for beer fermentation.
Temperature under 10°. Slows the fermentation. Afterwards, the beer is stored in storage tanks for three weeks to three months. A second fermentation takes place.
138
What is the type of beer resulting from bottom-fermenting?
A lager. It's fresh, crisp and has foam.
139
Explain the top-fermentation process for beer.
15-25°. Speeds up the fermentation. Not always a second fermentation. Can be drinkable after 10 days of fermentation
140
What type of beer is resulting from top-fermentation?
A ale. Fruity, full-bodied beers.
141
What are two final steps of beer production that isn't mandatory?
1) Filtration
2) Pasteurization
142
What are the four most iconic beer styles?
1) Authentic ales: Malty aroma and served in a pint glass.
2) Belgian beers: Distinct malty and yeast flavours. Served in a chalice glass.
3) Wheat beers: Fruity aroma, served in Weizen glass.
4) Pilsner lager-style: Lighter, refreshing and less bitter. Served in a pilsner glass. Bright golden hue.
143
What are the three most common authentic ales?
1) Pale ale and India Pale Ale (IPA): Gold to amber. Balance between malt and hops. Shepherd Neame & Co.
2) Porters: Brown beer with roasted malt taste and hints of chocolate. Anchor beer, USA.
3) Black Stout: Dark Beer with strong toasted malt taste and coffee notes. Guiness Irish Stout.
144
What are the two most common Belgian beers?
1) Lambic beers: Golden. Sour and fruity taste. Cantillon beer.
2) Abbey Beers: Traditionally produced by monks. Pale golden colour wit dry fruit taste, spicy aromas and strong alcohol content. Chimay Beer
145
What is the most common wheat beer?
White in colour, fruity. Paulaner.
146
Name a brand of Pilsner lager-style
Carlsberg Pilsner.
147
What are the three major producers of beer and the brand?
1) China, Snow
2) USA, Budweiser
3) Brazil, Skol
148
What are the three largest companies in the beer market?
1) AB in Bew, Belgium
2) Heineken, Netherlands
3) CR snow, China
149
What is the definition of whiskey?
A spirit made from a wash of grain that has been distilled and matured in oak casks for min. three years.
150
What are the three steps to make malt?
1) Steeping
2) Germination
3) Kilning
151
What is steeping?
Soaking grains in water inside large vessels. Allows germination of grains.
152
What is germination?
Grains are laid out on a malting floor. The growth of grains releases enzymes that breaks down the cells to stimulate the starch. Breaks it into simple sugars
153
What are the two purposes of kilning?
1) Green malt is heated up to stop germination.
2) Develops malt aromas.
154
What is peat?
Found in bogs. Partially decayed vegetation. They turned into hard bricks and were used as fuel. Adds a smokey taste.
155
What is the ageing for whisky?
Oak casks for min 3 years.
156
How much of the flavour is formed during the ageing process for whiskey?
up to 70%.
157
What are the four main countries that produce whiskey?
1) Scotland
2) Ireland
3) Japan
4) United states
158
What is a single malt whiskey?
Comes from one distillery and is made from 100% barley. Distilled in a pot still.
159
Name 3 brands of single malt whiskey?
1) Yamazaki, Japan
2) Macallan, Scotland
3) Lagavulin, Scotland
160
What is Pure malt?
Blend of at least two single malt distilleries.
161
Name two brands of pure malt whiskey.
1) Nikka Pure Malt, Japan
2) Monkey Shoulder Pure Malt, Scotland
162
what is grain whiskey?
Mix from grain. Often distilled in a column still.
163
Name 1 brand of grain whisky
Haigh club.
164
What is blended whisky?
Composed of grain whiskies and a mix of single-malt whiskies. Makes up 50% of the International market.
165
Name two brands of blended whisky
1) Johnnie Walker
2) Chivas
166
What is Bourbon and Tennessee whisky?
Must be produced in North America. Made from min. 51% corn. Aged for two years in new charred oak barrels.
167
What is the difference between Bourbon and Tennessee
Tennessee whisky must be produced in Tennessee. Must be filtered through maple charcoal prior to ageing.
168
Name a brand of Tennessee whisky
Jack Daniels
169
Name a brand Bourbon whisky
Maker's Mark.
170
What is the definition of sake?
A fermented beverage made from rice.
171
What is the Japanese name for sake?
Nihonshu
172
What type of rice is used for sake?
Japnoica rice. Short grained and non-sticky.
173
What is removed during the polishing?
1) Bran
2) Proteins
3) Minerals
174
What is the purpose of washing and soaking?
Removing dust.
175
When must soaking be stopped?
When the absorption reaches 80%
176
What is created during saccharification for saki?
Koji.
177
What is koji?
It's a fungus that is sprinkled on steamed rice. koji releases amylases. An enzyme that converts starch into simple sugars.
178
What is the name of the first step of fermentation for sake?
Shubu.
179
What ABV must a vodka reach before it can be called a vodka?
96%
180
Explain the step of shubu.
Cultivating a robust yeast culture in a small tank.
181
What is the second step of fermentation for sake called?
moromi
182
Explain the step of moromi
Increasing the quantity of yeast progressively by adding koji, water and steamed rice. Increases the volume of the wash.
183
How long does it take for the sake wash to reach an ABV of 16%-19%?
25 to 30 days.
184
When is distilled rice alcohol added to sake?
Low quality sake when the rice grains are broken.
185
What are the two criteria of the classification for sake?
1) Polishing ratio
2) Whether distilled alcohol was added or not.
186
What is the name of the highest quality of Sake?
Junmai Daiginjo.
187
Name a brand of sake
Dassai
188
What does Junmai mean?
If there's alcohol added or not.
189
What does dai mean?
50% and lower polishing ratio
190
What does ginjo mean?
50% and higher polishing ratio.
191
What is sake traditionally served in?
Ochoko cup or tokkri jar.
192
What does Baijiu mean in mandarin?
White alcohol.
193
What is the most consumed eau-de-vie in the World?
Baijiu
194
What is the starter named used for baijiu?
Qu
195
What is Qu?
Composed of hundreds of distinct yeasts, molds and microorganisms.
196
What are the two shapes of qu?
"Big qu" : Bricks
"Small qu" - rice balls
197
How is the fermentation usually done for baijiu?
Under anaerobic conditions in earthen jars burried in the ground.
198
What is the distillation of baijiu?
Solid distillation.
199
What part of the distillate is kept for Baijiu?
Only the heart.
200
How long is the maturation for baijiu?
1 month to many years.
201
What are the most common ageing vessels for baijiu?
Terracotta jars and stainless steel.
202
What is the classifications of baijiu?
Type of ingredients used, manufacturing process, fermentation process or aromatic profile.
203
What are the 4 classifications when it's done by aromatic profile baijiu?
1) Savory
2) Light
3) Strong
4) Rice aroma
204
What is the savory profile of baijiu?
Most famous. Sometimes referred to as sauce aroma. Comes from Guizhou. Made from a mix of grains and the fermentation process is very complex
205
name one brand of savory baijiu
Moutai Kweichow.
206
What is the light profile of baijiu?
Comes mostly from Beijing (Er Guo Tou) and Shanxi (Fenjiu). Made from either pure rice or sorghum.
207
What is the strong profile of baijiu?
Highest production volumes in China. Mostly found in the Sichuan province. Made from sorghum as the main type or only type of grain.
208
What is the rice aroma of baijiu?
Comes from Guangdong and Guangxi and is made from pure rice.
209
What is the definition of rum?
Fermented and distilled beverage made from sugar cane.
210
What is Molasses?
Sugar cane goes to the refinery and is converted into crystallised sugar. The sweet by-product is named Molasses. It's used for industrial rum.
211
What is vesou?
The distillery presses the raw sugar cane to extract the juice called Vesou. Used for agricole rum.
212
How is agricole rum distilled?
From fermented vesou distilled in a column still.
213
How is industrial rum distilled?
From fermented molasses in a column still, pot still or both.
214
Name a brand of agricole rhum
Rhum Clement
215
Name a brand of English rum.
Mount Gay
216
Name a brand of Spanish rum
Havana club
217
What's the min ABV of over proofed rum?
57.7%
218
Where is Habano cigars from?
Cuba
219
What is the best place for Habano cigars?
Vuelta Abajo.
220
What is drying called for cigars?
Curing
221
What's the purpose of fermentation for cigars?
Removing the ammonia
222
What is the purpose of ageing for cigars?
Develops aroma and flavour
223
What is the person called who rolls cigars?
Torcedor
224
How many cigars a day does a Torcedor produce?
60-150
225
How many different leaves are there in a cigar?
5
226
How many leaves are there in the heart of a cigar?
3
227
What are the leaves called?
Fillers, binders and wrapper.
228
What leaf determines 60-90% of the final flavour?
The wrapper
229
What box are cigars packed in?
Spanish cedar box.
230
For how long are cigars frozen?
3 days to remove insects
231
What is a escogedor?
In charge of quality and classification of cigars
232
What does vitola mean?
Offical size of cigar format: size, shape, ring gauge, weight and colour
233
What are the 2 cigar shapes?
1) Parejo
2) Figaro
234
What are the 3 cigar sizes?
1) Robusto
2) Corona
3) Churchill
235
Name 4 Habano brands
1) Cohiba
2) Romeo y Juleta
3) Partagas
4) Monte Cristo
236
Name 2 cigar brands from the Dominican republic
1) Davidoff
2) Arturo Fuente
237
Name one cigar brand from Nicaragua
1) Padron
238
What is the name of charring a cask?
Bousinage
