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EHL AP > Mixology > Flashcards

Mixology Flashcards

1
Q

When was Prohibition?

A

1919

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2
Q

When was Prohibition repealed?

A

1933

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3
Q

What are the three essential bars?

A

1) American bars
2) Speakeasy bars
3) Tiki Bars

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4
Q

What is Flair Bartending?

A

Bartenders performing acrobatic movements while making a cocktail.

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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)

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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.

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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.

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8
Q

What is a wash?

A

A mash with yeast.

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9
Q

How many times is the distillate distilled in a pot still?

A

Pot still is based on double distillation.

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10
Q

What is the boiling point to obtain ethanol?

A

78.3°.

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11
Q

What is the bottom of a still called?

A

Cucurbit.

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12
Q

Go through the parts of a pot still

A
  • Curcurbit
  • Still head
  • Swan neck
  • Condenser
  • Serpentine coil
  • Coil
  • goes into spirit safe
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13
Q

What is a spirit safe?

A

Glass container that allows the master distiller to analyse the purity of the distillate coming out.

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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.

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15
Q

What does the head contain?

A

Methanol and acetol

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16
Q

What parts of the distillate is kept?

A

The heart and the tail.

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17
Q

What is the ABV after the first round of distillation?

A

25%.

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18
Q

What are the advantages of a pot still?

A

Strong aromatic flavour.

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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.
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20
Q

What are the two other names for a patent still?

A

1) Column still
2) Coffey still

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21
Q

How many patent still can be interlinked?

A

up to 7.

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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

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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.

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24
Q

What is the disadvantages of a column still?

A

The aromas and flavours are less intense.

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25
Q

What are the 4 criteria of terroir?

A

1) Terrain
2) Climate
3) Soil
4) Traditions

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26
Q

What are the three goals of adding yeast during fermentation?

A

1) Convert sugar into ethanol
2) Flavour/Aroma
3) CO2.

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27
Q

What is the 2 purposes of maturation?

A

1) Obtain complex aromas
2) Obtain amber colouring

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28
Q

What is the purpose of ageing in other ways than oak? (Glass containers, stainless steel, ceramic jars etc.)

A

To keep the transparent colour but obtain oxidation (citrus taste).

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29
Q

What is the definition of Angel’s share?

A

The annual loss of the distillate when maturing.

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30
Q

What are the factors that determine the percentage of evaporation coming from Angel’s share?

A

1) Climate
2) Environment

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31
Q

What happens to the angel’s share when the climate is cool?

A

Alcohol evaporates because it’s more volatile than water. The angel’s share is 2-5%. The aging process is slowed down.

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32
Q

What happens to the angel’s share when the climate is hot?

A

The water evaporates. Angel’s share is 10% loss. The ageing process is accelerated.

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33
Q

What are the three types of oak casks and their flavours?

A

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.

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34
Q

What is the artisanal method?

A

Ageing spirits in casks that had once contained another alcohol: Medaira wine, port wine, sauternes wine or bourbon.

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35
Q

What is finishing/second maturation?

A

Using various types of barrels. Widens and diversifies the aromatic palette.

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36
Q

What result is obtained from blending eau-de-vie?

A

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.

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37
Q

Where is mezcal produced? What state is the leading producer?

A

Nine states in Mexico. Oaxaca is the leadning producer

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38
Q

Where is Tequila produced? What state is the leading producer?

A

5 states in Mexico. Jalisco is the leading producer.

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39
Q

What is the raw ingredient of tequila and mezcal?

A

Agave.

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40
Q

What is the agave used for tequila?

A

Blue Weber

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41
Q

What agave is used for Mezcal? Which is the most famous?

A

Wide variety. The most famous is the Espadin

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42
Q

What are the Mexican farmers called that harvest agave?

A

Jimador

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43
Q

How is the Blue Weber agave roasted?

A

The Pina is taken to distilleries and roasted in an industrial oven?

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44
Q

How is the agave for Mezcal roasted?

A

Pina is slow roasted in a wooden fire made from lava rocks, agave and earth. Called palanque

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45
Q

What is the roasting method for Mezcal called?

A

Palanque.

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46
Q

What is the heart of agave called?

A

Pina

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47
Q

Why is the pina roasted?

A

To break down the starch into fermentable sugars.

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48
Q

What are the four classifications of tequila and mezcal?

A

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.

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49
Q

What is the namer of the worm served in Mezcal?

A

Gusano del maguey

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50
Q

Definition of gin?

A

An eau-de-vie flavoured with botanicals where the predominant one is juniper berries.

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51
Q

What is a Genever?

A

Own category of spirit and production is only allowed in certain areas. The Netherlands is the most famous.

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52
Q

What are the other names of Gin?

A

Cold compounding or bathtub gin.

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53
Q

What is the classification of Gin?

A

Macerating juniper berries and botanicals inside ethanol. The botanicals are not distilled. It’s cheap quality gin.

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54
Q

Name a brand of gin

A

Ableforth’s Bathtub Gin

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55
Q

What is the classification of London Gin?

A

Most regulated production process. Natural botanicals can only be added before or during distillation. Adjustments afterwards are not allowed.

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56
Q

Name two brands of London Gin

A

1) Bombay Sapphire
2) Tanqueray

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57
Q

What is the difference between London dry gin and London gin?

A

London dry gin: No sweeteners are added before distillation.
London gin: Sweeteners are added before distillation.

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58
Q

What is the classification on distilled gin?

A

Botanicals can be added before, during or after distillation. It can be aged inside wooden casks.

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59
Q

What are the 3 groups leaders of the spirit industry?

A

1) Diageo
2) Pernod Ricard
3) Beam Suntory

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60
Q

Who wrote the first cocktail book?

A

Jerry Thomas

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61
Q

What does eau-de-vie means?

A

Water of life.

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62
Q

Name three brands of distilled gins and what makes them special

A

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.

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63
Q

What is the Spanish style?

A

Pouring gin in copa glass over ice cubes. Botanicals are added.

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64
Q

Name 4 cocktails with gin

A

1) Dry Martini
2) Singapour sling
3) Gin Fizz
4) Negroni

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65
Q

Where does vodka originates from?

A

Poland and Russia

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66
Q

What two things was vodka traditionally produced from?

A

1) Potatoes
2) Grain

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67
Q

What are the 5 steps of vodka production?

A

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

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68
Q

What are the filtration methods of vodka?

A

Activated charcoal, micron paper filter, quarts crystal or lava rocks.

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69
Q

What is the classification of vodka?

A

Vodka is often categorized by ingredients

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70
Q

Name 7 brands of vodka and their raw ingredient

A

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

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71
Q

Name some famous cocktails made from vodka.

A

Moscow mule, Cosmopolitan, Black russian and bloody mary

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72
Q

What 4 factors determines the quality of vodka?

A

1) Terroir
2) Type of alembic used
3) Quality of water
4) Filtration

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73
Q

What are the two purposes of vodka filtration?

A

1) Removing impurities
2) Impacting the texture

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74
Q

What are the two main categories of aperitifs?

A

1) Made from fortified wine
2) Made from ethanol or a category of spirits

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75
Q

What are the two types of fortified wine aperitifs?

A

1) Vermouth
2) Quinquina

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76
Q

What is a Vermouth

A

Artemisia(absinth) is added.

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77
Q

Name two brands of Vermouths

A

1) Martini
2) Noilly Prat

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78
Q

What are the three classifications of Vermouth?

A

1) Sweet
2) Dry
4) Extra-dry

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79
Q

What is the ABV for Vermouth?

A

14%-22%

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80
Q

What are the three factors that influence the taste of Vermouth?

A

1) Quality of the wine
2) Different types of plants and herbs used
3) Amount of sugar.

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81
Q

What is a Quinquina?

A

Quinine is added.

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82
Q

Name two brands of Quinquina

A

1) Lillet
2) Byrrh Dubonnet

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83
Q

What’s the purpose of a concentrated bitter?

A

Only adding a dash to a cocktail. Gives a kick.

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84
Q

Name a brand of concentrated bitter

A

Angostura Bitter 37.5%

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85
Q

What are the three classifications of bitters? Give an example of a brand for each.

A

1) Light coloured: Suze
2) Dark coloured: Fernet Branca
3) Red coloured: Aperol

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86
Q

What are the two categories of aperitifs made from ethanol?

A

1) Bitters
2) Aniseed

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87
Q

Name 6 aniseed aperitifs and their country

A

1) Pastis (FR)
2) Raki (Turkey)
3) Ouzo (Greeze)
4) Sambuca (Italy)
5) Absinth (CH)
6) Arak (Lebanon)

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88
Q

What is the Ouzo effect?

A

When water is added to an aniseed:
Ouzo –> Anis –> Anethol.

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89
Q

What are the three criteria for absinth?

A

1) Fennel
2) Artemisa
3) Green anise

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90
Q

What cocktails does aperitifs go into?

A

Manhattan, Vesper, Martini, Negroni

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91
Q

How are Vermouth, quinquina & bitters served?

A

Old-fashioned glass on the rocks with orange or lemon slice.

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92
Q

How are aniseed-flavoured aperitifs served?

A

Tumbler glass with a bucket of ice on the side and a jug of chilled water.

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93
Q

What are the three factors that determine the flavour of a liqueur?

A

1) The type of alcohol used
2) The type of raw material used
3) The amount of sugar added to the final product

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94
Q

What are the two things a liqueur can be made from?

A

1) Neutral alcohol
2) A spirit category such as rum, whisky or gin.

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95
Q

What is Cointreau made from?

A

Neutral alcohol with bitter and sweet oranges.

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96
Q

What is Grand Marnier made from?

A

Cognac with bitter and sweet oranges.

97
Q

What are the three methods of extraction for liquers?

A

1) Maceration
2) Percolation
3) Distillation

98
Q

What is maceration?

A

Ingredients are steeped for a few days up to several weeks in alcohol.

99
Q

What is percolation?

A

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
Q

What is always added to a liqueur?

A

Sugar

101
Q

How are liqueurs classified?

A

According to the amount of sugar added.

102
Q

What is the min. about of sugar for liquer?

A

100g/l

103
Q

What’s the ABV for liqueur?

A

Between 15% and 55% maximum.

104
Q

How much sugar must a Creme at least contain?

A

250G/l

105
Q

Name 4 brands of liqueur and their raw ingredient.

A

1) Kahlúa - coffee-based
2) Mozart - chocolate-based
3) Cointreau – citrus-based
4) Frangelico – hazelnut based.

106
Q

What is the definition of Brandy?

A

Eau-de-vie made from fermented grape juice.

107
Q

What grapes are Cognac and Armagnac produced from?

A

Ugni blanc

108
Q

How many locations is Cognac produced in?

A

Charente-Maritime and Charente. Six cru. The best is Charante “Grande Champagne”

109
Q

What alembic is cognac produced in?

A

Alambic charantais - operated like a still. has a onion shaped wine pre-heater.

110
Q

For how long must Armagnac and cognac be matured for?

A

At least 2 years.

111
Q

Name the most expensive cognac brand

A

Remy Marin Louis XIII. Blended from 1200 individual eaux-de-vie.

112
Q

What are some other cognac brands?

A

Martell and Courvoisier.

113
Q

Where is Armagnac produced?

A

Gascony region in France. The best is prodced in Bas Armagnac.

114
Q

Which alembic is used to distill Armagnac?

A

Patent still.

115
Q

How is Armagnac usually labelled?

A

Either as a vintage or blended.

116
Q

Name two Armagnac brands?

A

1) Delord
2) Baron Sigognac

117
Q

What is Pisco?

A

A brandy distilled from grape juice.

118
Q

What two countries is Pisco produced?

A

1) Peru
2) Chile

119
Q

How long is the min. ageing for pisco?

A

min. 3 months

120
Q

Where is Pisco from Chile matured?

A

Oak barrels

121
Q

Where is Pisco from Peru matured?

A

Vessels are made of copper, stainless steel, or clay. Oak is not permitted. Needs the flavours of oxidation.

122
Q

What is Grappa produced from?

A

Pomace. (Grape skin after pressing).

123
Q

Maturation of grappa?

A

It can be aged or bottled straight.

124
Q

What are the two production areas of grappa?

A

1) Italy
2) Tessin

125
Q

What are the 3 main grappa producers?

A

1) Nardini
2) Jacopo Poli
3) Nonimo

126
Q

What are the three classifications of brandy?

A

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
Q

Definition of beer?

A

A fermented beverage produced from four main ingredients, yeast, water, hops and malted grain.

128
Q

What is purpose of the malting process?

A

Convert starch from grain into fermentable sugar.

129
Q

What is germination?

A

The growth of grain releases enzymes that break down the cells and stimulate the starch. = Fermentable sugars.

130
Q

What is the name of germinated grain?

A

Green malt.

131
Q

What are the two purposes of kilning?

A

1) Stops germination
2) Enhances the aromas and shapes the final colour.

132
Q

What is the result of milling the grain?

A

Grist

133
Q

What happens during the mashing?

A

Grist is mixed with warm water and breaks down the starch with natural enzymes.

134
Q

What happens during filtration of beer?

A

A sugary liquid is obtained, called wort.

135
Q

What is wort?

A

Sugary liquid.

136
Q

What is the purpose of boiling the wort?

A

Hops are added and a reaction in the hops’ alpha acids results in bitterness in beer + anti-bacterial protection (shelf life).

137
Q

Explain bottom-fermenting process for beer fermentation.

A

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
Q

What is the type of beer resulting from bottom-fermenting?

A

A lager. It’s fresh, crisp and has foam.

139
Q

Explain the top-fermentation process for beer.

A

15-25°. Speeds up the fermentation. Not always a second fermentation. Can be drinkable after 10 days of fermentation

140
Q

What type of beer is resulting from top-fermentation?

A

A ale. Fruity, full-bodied beers.

141
Q

What are two final steps of beer production that isn’t mandatory?

A

1) Filtration
2) Pasteurization

142
Q

What are the four most iconic beer styles?

A

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
Q

What are the three most common authentic ales?

A

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
Q

What are the two most common Belgian beers?

A

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
Q

What is the most common wheat beer?

A

White in colour, fruity. Paulaner.

146
Q

Name a brand of Pilsner lager-style

A

Carlsberg Pilsner.

147
Q

What are the three major producers of beer and the brand?

A

1) China, Snow
2) USA, Budweiser
3) Brazil, Skol

148
Q

What are the three largest companies in the beer market?

A

1) AB in Bew, Belgium
2) Heineken, Netherlands
3) CR snow, China

149
Q

What is the definition of whiskey?

A

A spirit made from a wash of grain that has been distilled and matured in oak casks for min. three years.

150
Q

What are the three steps to make malt?

A

1) Steeping
2) Germination
3) Kilning

151
Q

What is steeping?

A

Soaking grains in water inside large vessels. Allows germination of grains.

152
Q

What is germination?

A

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
Q

What are the two purposes of kilning?

A

1) Green malt is heated up to stop germination.
2) Develops malt aromas.

154
Q

What is peat?

A

Found in bogs. Partially decayed vegetation. They turned into hard bricks and were used as fuel. Adds a smokey taste.

155
Q

What is the ageing for whisky?

A

Oak casks for min 3 years.

156
Q

How much of the flavour is formed during the ageing process for whiskey?

A

up to 70%.

157
Q

What are the four main countries that produce whiskey?

A

1) Scotland
2) Ireland
3) Japan
4) United states

158
Q

What is a single malt whiskey?

A

Comes from one distillery and is made from 100% barley. Distilled in a pot still.

159
Q

Name 3 brands of single malt whiskey?

A

1) Yamazaki, Japan
2) Macallan, Scotland
3) Lagavulin, Scotland

160
Q

What is Pure malt?

A

Blend of at least two single malt distilleries.

161
Q

Name two brands of pure malt whiskey.

A

1) Nikka Pure Malt, Japan
2) Monkey Shoulder Pure Malt, Scotland

162
Q

what is grain whiskey?

A

Mix from grain. Often distilled in a column still.

163
Q

Name 1 brand of grain whisky

A

Haigh club.

164
Q

What is blended whisky?

A

Composed of grain whiskies and a mix of single-malt whiskies. Makes up 50% of the International market.

165
Q

Name two brands of blended whisky

A

1) Johnnie Walker
2) Chivas

166
Q

What is Bourbon and Tennessee whisky?

A

Must be produced in North America. Made from min. 51% corn. Aged for two years in new charred oak barrels.

167
Q

What is the difference between Bourbon and Tennessee

A

Tennessee whisky must be produced in Tennessee. Must be filtered through maple charcoal prior to ageing.

168
Q

Name a brand of Tennessee whisky

A

Jack Daniels

169
Q

Name a brand Bourbon whisky

A

Maker’s Mark.

170
Q

What is the definition of sake?

A

A fermented beverage made from rice.

171
Q

What is the Japanese name for sake?

A

Nihonshu

172
Q

What type of rice is used for sake?

A

Japnoica rice. Short grained and non-sticky.

173
Q

What is removed during the polishing?

A

1) Bran
2) Proteins
3) Minerals

174
Q

What is the purpose of washing and soaking?

A

Removing dust.

175
Q

When must soaking be stopped?

A

When the absorption reaches 80%

176
Q

What is created during saccharification for saki?

A

Koji.

177
Q

What is koji?

A

It’s a fungus that is sprinkled on steamed rice. koji releases amylases. An enzyme that converts starch into simple sugars.

178
Q

What is the name of the first step of fermentation for sake?

A

Shubu.

179
Q

What ABV must a vodka reach before it can be called a vodka?

A

96%

180
Q

Explain the step of shubu.

A

Cultivating a robust yeast culture in a small tank.

181
Q

What is the second step of fermentation for sake called?

A

moromi

182
Q

Explain the step of moromi

A

Increasing the quantity of yeast progressively by adding koji, water and steamed rice. Increases the volume of the wash.

183
Q

How long does it take for the sake wash to reach an ABV of 16%-19%?

A

25 to 30 days.

184
Q

When is distilled rice alcohol added to sake?

A

Low quality sake when the rice grains are broken.

185
Q

What are the two criteria of the classification for sake?

A

1) Polishing ratio
2) Whether distilled alcohol was added or not.

186
Q

What is the name of the highest quality of Sake?

A

Junmai Daiginjo.

187
Q

Name a brand of sake

A

Dassai

188
Q

What does Junmai mean?

A

If there’s alcohol added or not.

189
Q

What does dai mean?

A

50% and lower polishing ratio

190
Q

What does ginjo mean?

A

50% and higher polishing ratio.

191
Q

What is sake traditionally served in?

A

Ochoko cup or tokkri jar.

192
Q

What does Baijiu mean in mandarin?

A

White alcohol.

193
Q

What is the most consumed eau-de-vie in the World?

A

Baijiu

194
Q

What is the starter named used for baijiu?

A

Qu

195
Q

What is Qu?

A

Composed of hundreds of distinct yeasts, molds and microorganisms.

196
Q

What are the two shapes of qu?

A

“Big qu” : Bricks
“Small qu” - rice balls

197
Q

How is the fermentation usually done for baijiu?

A

Under anaerobic conditions in earthen jars burried in the ground.

198
Q

What is the distillation of baijiu?

A

Solid distillation.

199
Q

What part of the distillate is kept for Baijiu?

A

Only the heart.

200
Q

How long is the maturation for baijiu?

A

1 month to many years.

201
Q

What are the most common ageing vessels for baijiu?

A

Terracotta jars and stainless steel.

202
Q

What is the classifications of baijiu?

A

Type of ingredients used, manufacturing process, fermentation process or aromatic profile.

203
Q

What are the 4 classifications when it’s done by aromatic profile baijiu?

A

1) Savory
2) Light
3) Strong
4) Rice aroma

204
Q

What is the savory profile of baijiu?

A

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
Q

name one brand of savory baijiu

A

Moutai Kweichow.

206
Q

What is the light profile of baijiu?

A

Comes mostly from Beijing (Er Guo Tou) and Shanxi (Fenjiu). Made from either pure rice or sorghum.

207
Q

What is the strong profile of baijiu?

A

Highest production volumes in China. Mostly found in the Sichuan province. Made from sorghum as the main type or only type of grain.

208
Q

What is the rice aroma of baijiu?

A

Comes from Guangdong and Guangxi and is made from pure rice.

209
Q

What is the definition of rum?

A

Fermented and distilled beverage made from sugar cane.

210
Q

What is Molasses?

A

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
Q

What is vesou?

A

The distillery presses the raw sugar cane to extract the juice called Vesou. Used for agricole rum.

212
Q

How is agricole rum distilled?

A

From fermented vesou distilled in a column still.

213
Q

How is industrial rum distilled?

A

From fermented molasses in a column still, pot still or both.

214
Q

Name a brand of agricole rhum

A

Rhum Clement

215
Q

Name a brand of English rum.

A

Mount Gay

216
Q

Name a brand of Spanish rum

A

Havana club

217
Q

What’s the min ABV of over proofed rum?

A

57.7%

218
Q

Where is Habano cigars from?

A

Cuba

219
Q

What is the best place for Habano cigars?

A

Vuelta Abajo.

220
Q

What is drying called for cigars?

A

Curing

221
Q

What’s the purpose of fermentation for cigars?

A

Removing the ammonia

222
Q

What is the purpose of ageing for cigars?

A

Develops aroma and flavour

223
Q

What is the person called who rolls cigars?

A

Torcedor

224
Q

How many cigars a day does a Torcedor produce?

A

60-150

225
Q

How many different leaves are there in a cigar?

A

5

226
Q

How many leaves are there in the heart of a cigar?

A

3

227
Q

What are the leaves called?

A

Fillers, binders and wrapper.

228
Q

What leaf determines 60-90% of the final flavour?

A

The wrapper

229
Q

What box are cigars packed in?

A

Spanish cedar box.

230
Q

For how long are cigars frozen?

A

3 days to remove insects

231
Q

What is a escogedor?

A

In charge of quality and classification of cigars

232
Q

What does vitola mean?

A

Offical size of cigar format: size, shape, ring gauge, weight and colour

233
Q

What are the 2 cigar shapes?

A

1) Parejo
2) Figaro

234
Q

What are the 3 cigar sizes?

A

1) Robusto
2) Corona
3) Churchill

235
Q

Name 4 Habano brands

A

1) Cohiba
2) Romeo y Juleta
3) Partagas
4) Monte Cristo

236
Q

Name 2 cigar brands from the Dominican republic

A

1) Davidoff
2) Arturo Fuente

237
Q

Name one cigar brand from Nicaragua

A

1) Padron

238
Q

What is the name of charring a cask?

A

Bousinage

EHL AP (17 decks)

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