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WSET ® Level 3 Spirits > Other Fruit Spirits > Flashcards

Other Fruit Spirits Flashcards

Looking to the large and diverse category of fruit spirits, this deck covers many of the major and some of the lesser-known fruit brandies/spirits produced throughout the world.

1
Q

Applejack

A

American Apple Brandy

Notable differences from Calvados are:

  • Eating apples rather than cider apples are used
  • Apples are processed and fermented right away
  • Greater separation of G1 and G3 fractions
  • Spirits are aged in Ex-Bourbon barrels
  • Spirit has a more notable apple character with more clearly defined oak
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2
Q

Are Brandy de Jerez sweetened?

A

Yes, often more than in Cognac.

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3
Q

Are Grappas matured?

A

Most are unaged or are rested in inert vessels, but some are aged in wood, such as oak, chestnut, and ash.

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4
Q

What is Airén?

A

Grape used for 95% of the production of Brandy de Jerez.

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5
Q

Batch-operated Column Stills

A
  • A hybrid still
  • The column is installed directly over the pot
  • Used in European fruit brandy production, among other styles
  • Often will use a dephlegmator to control temps in the column
  • Fractions are separated precisely
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6
Q

Brandy de Jerez barrels must have been used for what before holding brandy?

A

Used to age Sherry.

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7
Q

Calvados

A

Apple (and pear) brandy from Normandy, France.

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8
Q

Calvados Domfrontais: Distillation

A
  • Must take place in copper double-column stills with a maximum of 28 plates
  • Must be heated with an open flame
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9
Q

Calvados Domfrontais: Fermentation

A
  • Ciders must contain 30% pears
  • Cannot add SO2 or yeast nutrients
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10
Q

Calvados Domfrontais: Maturation

A

Must be aged in oak containers for a minimum of 3 years

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11
Q

Calvados Pays d’Auge: Distillation

A
  • must be double distilled in copper pot stills
  • can be heated with either an open flame or steam
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12
Q

Calvados Pays d’Auge: Fermentation

A

Ciders may contain a maximum of 30% pears

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13
Q

Calvados: Age Statement

A

Labeling term for the youngest spirit in the blend.

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14
Q

Calvados: Distillation

A
  • May be double distilled in copper pot stills (with worm tub) or distilled in a copper double-column still
  • Pot still for the final distillation must have a capacity of 30hL, but can only be filled to 25Hl
  • No more than 31 plates in the column
  • Both styles can be directly heated using flame or steam
  • New spirit cannot exceed 72% abv
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15
Q

Calvados: Fermentation

A
  • Apples and Pears can both be used
  • Sugar cannot be added to the fruit juice
  • Cider must have at least 4.5% abv
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16
Q

Calvados: Maturation

A

Calvados must be aged in oak containers for a minimum of 2 years

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17
Q

Calvados: Trois Etoiles, Trois Pommes, VS

A

Labeling term for a minimum age of 2 years.

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18
Q

Calvados: Vieux, Reserve

A

Labeling term for a minimum of 3 years age.

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19
Q

Calvados: VO, VSOP, Vieille Reserve

A

Labeling term for a minimum of four years of age.

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20
Q

Calvados: XO, Hors d’âge, Très Vieille Réserve, Très Vieux, Extra, Napoléon

A

Labeling term for a minimum of 6 years of age.

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21
Q

Can Chilean Pisco be diluted before bottling?

A

Yes, and this bottling strength drives the labeling terms.

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22
Q

Classifications of South African Brandy:

A
  • Pot Still Brandy
  • Vintage Brandy
  • Brandy (aka - Blended Brandy)

Definitions only relate to the type of distillation, distillation strength, and length of maturation. Grapes and other options are not covered by law.

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23
Q

Corriente / Tradicional

A

Pisco labeling term in Chile

  • 30% abv minimum
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24
Q

Criadera

A

A group of barrels holding brandy.

(except the group holding the oldest brandy, this is called the solera)

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25
Q

Distillation strength of Grappa?

A

Less than 86% abv in either batch or continuous.

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26
Q

Envejecido

A

Wood-aged spirits in Chile, that has been aged for a minimum of 360 days.

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27
Q

Especial

A

Pisco labeling term in Chile

  • 35% abv minimum alcohol content
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28
Q

Fino Sherry barrel flavors:

A

Grilled nuts

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29
Q

For Calvados what needs to be managed during distillation and maturation?

A

Fermenting apples can produce a lot of methanol, which needs to be managed.

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30
Q

Foudres

A

Large oak containers ranging in size from 1,000 to 10,000 liters, and are used repeatedly over decades.

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31
Q

From the barrel, what has the most impact on the flavor of the spirit of Brandy de Jerez?

A

What the barrel previously held, rather than the barrel itself.

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32
Q

Geist

A

German for fruit spirits made by maceration.

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33
Q

Gran Pisco

A

Pisco Labeling term in Chile:

  • 43% minimum abv
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34
Q

Grapes for South African Brandies:

A
  • There are no limits on the varieties that can be used.
  • Colombard and Chenin Blanc are the most common.
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35
Q

Grappa

A
  • A specialized Italian Grape Pomace Brandy.
  • Can be made from a single grape or a blend of grapes.
  • Some are aged, most are not.
  • Tend to have a lot of character from the grapes they are made from
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36
Q

Grappa aged for a minimum of 12 months:

A

Vecchia or Invecchia

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37
Q

Grappa aged for a minimum of 18 months:

A

Riserva or Stravecchia

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38
Q

Grappa labels: Grape variety

A
  • No more than 2 grape varieties may appear on a label of Grappa
  • One variety listed = 85% of one grape variety pomace used
  • Two varieties listed = These must combine to be 85% or more of the pomace used
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39
Q

Guarda

A

In Chile, wood-aged spirits that have at least 180 days of aging can be called this.

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40
Q

Holandes are produced in what type of still?

A

Holandes can be produced in both pot or column stills.
Pot stills can produce only holandes

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41
Q

How are most apples and pears for Calvados, harvested today?

A
  • Traditionally let to fall on the ground before being gathered, today they are mostly machine harvested.
  • Apples are left in piles to fully ripen, while pears are processed more quickly to avoid spoilage.
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42
Q

How are Pisco labeling terms determined in Chile?

A

By the bottling strength of the spirit.

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43
Q

How are the double-column stills in Calvados similar to the ones in Armagnac?

A

The condenser is cooled by incoming cider that is simultaneously preheated.

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44
Q

How can distillers assure themselves of getting good quality pomace for grappa?

A

By working closely with winemakers, and timing their production.

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45
Q

How do you get a distillation from White Grape Pomace?

A

First, water needs to be added to the skins, and then fermentation has to happen in order to create alcohol, which can be distilled.

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46
Q

How is Grappa finished?

A
  • Can add aromatic plant material
  • can add up to 20 g/L of sugar
  • Caramel can be added if the grappa has been aged for more than 12 months
47
Q

How many times is Peruvian Pisco distilled?

A

Once, achieving an abv of between 38-48%.

48
Q

How many types of apples can be used to make Calvados?

A
  • There are as many as 40 different types used, but these are cider apples, not eating apples.
  • In all three AOCs there are limitations placed on the amount of bitter, bittersweet, and sour apples used.
  • Pears are also permitted in each appellation.
49
Q

How must Brandy de Jerez be aged?

A

Using a solera system of barrels that are 1000 L or less in size, and must have been used to age sherry previously.

50
Q

How quickly is apple cider processed to Calvados distillation after fermentation is complete?

A

The cider can actually be left to settle in large oak casks for several months before distillation takes place. Can also be distilled quickly. There is no regulation.

51
Q

Raw material: Kirsch

A

Cherries

52
Q

Labeling terms for Brandy de Jerez:

A
  • Solera - aged for at least 6 months
  • Solera Reserva - aged for at least 1 year
  • Solera Gran Reserva - aged for at least 3 years
53
Q

Marc

A

Pomace brandy from France

The most famous is probably Marc de Bourgogne (Burgundy).

Batch distilled in copper, these must be aged in oak vessels for a min of 2 years.

54
Q

Maturation of fruit spirits:

A
  • These are typically rested in inert vessels for a period of a few months to allow flavors to harmonize.
  • Oak is rarely used as it could overwhelm delicate fruit flavors, but occasionally other woods are used and allow for some subtle oxidation to occur, but this is rare.
55
Q

Maximum distillation strength in Chilean Pisco?

A

73%abv

56
Q

Maximum g/L of sugar for Brandy de Jerez?

A

35 g/L

57
Q

Raw material: Mirabelle and Quetsch

A

Plums

58
Q

The number of permitted grape varieties for Chilean Pisco?

A

11, many are different than those in Peru.

59
Q

Oloroso Sherry flavors:

A
  • Walnut
  • Plum
  • Fig
60
Q

Pedro Ximénez Sherry flavors:

A

Raisin

61
Q

Peruvian Pisco is bottled at what abv strength?

A

Between 38% and 48%, but no water or sweetener may be added, so this is the strength of the product that comes off the still.

62
Q

Pisco

A

Grape bandy made in Chile and Peru.

63
Q

Pisco Acholado

A

Peru

  • Made from a blend of different grape varieties.
64
Q

Pisco Mosto Verde

A

Peru

  • Made from a wine that is still fermenting
65
Q

Pisco Mosto Verde

A

Peruvian Pisco made from partially fermented grape juice.

66
Q

Pisco Puro

A

Peru

  • Made from a single grape variety
  • Grape variety will appear on the label
67
Q

Pomace

A

Grape skins and stalks.

The stuff left over after winemaking.

68
Q

Post-distillation requirements for Peruvian Pisco:

A

Must be stored in inert vessels for 3 months.

69
Q

Regional concentration of fruit spirit production?

A

From Alsace in France through central and southern Germany, Austria, Switzerland, northern Italy, and into Central Europe.

70
Q

Reservado

A

Pisco Labeling term in Chile

  • 40% abv
71
Q

Resting period for Peruvian Pisco?

A

3 months, and must be in inert vessels.

72
Q

Solera System

A

A dynamic system of fractional blending that allows for blending while aging.

73
Q

South African Blended Brandy

A
  • Must include 30% or more Pot Still Brandy, but are a mixture
  • No more than 70% of unaged grape-based spirit
  • Bottled at 43% abv or more
  • These are fruity and uncomplicated spirits
74
Q

South African Estate Brandy

A

Complimentary term for when all of the grapes are grown and the spirit is distilled on the same estate.

75
Q

South African Pot Still Brandy

A
  • Must be distilled in Pot Stills
  • 75% abv or less
  • Matured for a minimum of 3 years on oak
  • Bottled at 38% abv or more
  • These are richly textured spirits with ripe fruity aromas combined with oak, and well-aged styles often showing rancio flavors.
76
Q

South African Vintage Brandy

A
  • Mixture of Pot Still Brandy and grape-based spirit permitted for use in Blended Brandy
  • All of the spirit must be aged for 8 years in oak barrels
  • Pot Still Brandy must be between 30-80%
  • Grape spirit must be between 70-20%
  • Bottled at 38% abv
77
Q

Stills in Calvados Pays d’Auge are similar to stills where?

A

Cognac, and are copper pot stills.

78
Q

Style of Grappa

A

Comes in a wide range of styles…

  • Inexpensive and unaged = lack complexity and have a rough texture
  • Better examples = dried fruit and floral aromas on top of herbaceous notes, and can be mouth-filling and smooth in texture
  • Wood aged = can vary, with subtle wood notes to deeper color and more obvious wood notes for longer aged ones
79
Q

Style of Peruvian Pisco:

A
  • Aromatically pronounced
  • Typically rich
  • Mouthfilling spirit
  • Can have a slight fiery texture
80
Q

Three key factors to producing a consistent solera:

A
  1. Only product of equal type and quality is fed into the system
  2. Once a spirit is taken out of a criadera, it is blended before moving on to the next level
  3. Only a small amount of spirit is removed from the system at any one time
81
Q

True / False:

All of the spirit in a Vintage Calvados must come from the stated year.

A

True

It is also recommended that a bottling date be included on the label.

82
Q

True / False:

Spirit distilled to 95% abv or more is permitted in South African Brandy.

A

True

This is an unusual aspect and is not seen elsewhere.

83
Q

Type of distillation often used in Chile for Pisco?

A

Double Pot Distillation is the norm.

84
Q

Type of stills used for Pisco in Chile?

A
  • Pot Stills, and distilled to no more than 73% abv.
  • Then must be stored for a minimum of 60 days.
85
Q

Type of stills required for Peruvian Pisco?

A

Pot Stills

86
Q

Wasser or Brand

A

German for fruit spirits made by fermentation then distillation.

87
Q

What are the three AOCs for Calvados?

A
  1. Calvados AOC (the largest)
  2. Calvados Pays d’Auge AOC (center of Normandy)
  3. Calvados Domfrontais AOC (western side of Normandy)
88
Q

What are the three different grades of Brandy de Jerez that are produced:

A
  1. Holandés - distilled to a strength of 70% abv or less
  2. Aguardientes - distilled to a strength between 70 and 86% abv
  3. Destilados - distilled to a strength of 86% abv or miore
89
Q

What are the three main categories of fruits used for making fruit spirits?

A
  1. Pip fruits
  2. Stone fruits
  3. Berries and soft fruits
90
Q

What are the two main types of Pomace?

A
  • White Grape Pomace - pomace does not contain any alcohol as the grape are pressed before fermentation.
  • Black Grape Pomace - the skins are separated from the juice after fermentation, so there is alcohol in the pomace.
91
Q

What benefit do foudres offer Calvados?

A

Little in the way of flavors, but they do allow for slow oxidation.

92
Q

What can be added to Peruvian Pisco after distillation?

A

Nothing, not even water.

93
Q

What does the level of sweetness do to the mouthfeel of Brandy de Jerez?

A

Typically creates a mouthcoating texture.

94
Q

What is a solera system made up of?

A

Groups of barrels, and each group is filled with brandy of equal average age.

95
Q

What is different about Pisco grapes than other grape brandy grapes?

A

They are relatively more aromatic.

Sometimes the skins are macerated, which increases the extraction of aromatic compounds.

96
Q

What is distinct about the European Fruit Spirits?

A

An incomparable purity and clarity of aroma and flavor, matched with a smooth texture.

97
Q

What is needed to produce good quality grappa?

A

Pomace that is fresh and free of taint.

Pomace that sits too long can oxidize and spoil. Will create high levels of methanol.

98
Q

What is the difficulty and the upside of using Mosto Verde?

A
  • Downside = too much gas (CO2) in the still fermenting liquid can cause too much liquid to go over from the still.
  • Upside = allows for the capture of true pre-fermentation fruit aromas.
99
Q

What is the point of a Solera system?

A

To provide a consistent product each and every time brandy is drawn off the system.

100
Q

What must a distiller decide when it comes to using stone fruit for distillation purposes?

A

To include the pit/stone or not - in both the fermentation and the distillation.

  • Typically removing the stone results in an overt fruit flavor, while the pit will add a certain character.
  • You also have to be conscious of whether the pit is damaged and potentially will release dangerous chemicals.
  • Usually, most pits are removed prior to distillation, either way.
101
Q

What percentage of the blend of Brandy de Jerez must be spirit produced to a distillation strength of less than 86%?

A

At least 50%

Solera Gran Reservas can reach 100%

102
Q

What two ways can fruits be prepared for distillation into fruit spirit?

A
  1. Fermentation
  2. Maceration
103
Q

What type of distillations are used for grappa?

A

Both batch and continuous distillations.

But grappa stills have a particular adaptation to deal with the high level of solids:

  • Batch - today these are perforated trays within the still, which prevent compaction of the pomace and potential burning of the solid material.
  • Continuous - devices are used to move the pomace into the first still, where the volatiles are stripped by steam.
104
Q

What type of grape varieties are used for Pisco production?

A

Very aromatic types, such as Muscat.

These grapes give pisco a very perfumed and floral character.

105
Q

When a Brandy de Jerez producer needs to fill an order, where do they draw the stock from?

A

From the Solera.

106
Q

Why might a distiller avoid fermentation of certain types of fruit?

A
  • Typically when the fruits produce such small quantities of juice that it is impractical to squeeze them.
  • Fruits such as berries and other soft fruits are delicate and can produce a different outcome when exposed to yeast and fermentation, rather than maceration
  • Maceration is often the preferred method of extracting delicate fruit color, flavor, aroma
107
Q

Where does the flavor intensity come from in Brandy de Jerez?

A

The percentage of Holandes used in the blend.

108
Q

Where does the majority of the distillation for Brandy de Jerez take place?

A

In La Mancha where most of the grapes are grown.

109
Q

Where is Airén mostly grown in Spain?

A

Much is grown in La Mancha in central Spain.

110
Q

Where is Grappa only permitted to be made?

A

Italy

111
Q

Where must Brandy de Jerez be aged?

A

Only in the region of Jerez.

112
Q

Where is the Solera filled from?

A

From the next oldest criadera, and each subsequent level is filled from the one above, with new product entering the system via the youngest criadera.

113
Q

Resting period for Chilean Pisco?

A

All Chilean Pisco must be rested for a minimum of 60 days.

The type of vessel is not specified.

WSET ® Level 3 Spirits (23 decks)

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