Other Spirits

Question 1

What is Mistelle and where is it used?

Answer 1

Unfermented grape juice fortied with neutral spirit. It is used as an addition in the formulation of Vermouths.

Question 2

If a liqueur is labelled in the EU as “Creme de”, what is the minimum sugar content?

Answer 2

250 g/l. The exception being Creme de Cassis which has a minimum of 400g/l

Question 3

Under US law, what is the regulated minimum sugar content of a liqueur?

Answer 3

2.5% by weight.

Question 4

What are the three types of bitters? Give an example of each.

Answer 4

1. Aperitif (Aperol)
2. Digestif (Fernet Branca)
3. Cocktail (Angostura)

Question 5

What is are the botanicals responsible for the primary flavours of Aquavit?

Answer 5

Caraway and/or Dill seed

Question 6

The EU and the US have different minimum distillation strengths for Vodka, what are they?

Answer 6

96% and 95% abv respectively.

Question 7

What is Anethole?

Answer 7

Anethole is the compound that gives Aniseed spirits their distinctive flavour. It is found in Star Anise, Fennel and Licorice root. It is also responsible for the heavy louching associated with many of this style of product.

Question 8

In Raki, what is Suma?

Answer 8

A rasin or grape spirit distilled to a maximum of 94.5% abv and used as the base for Raki. Important to note that it is not neutral in character.

Question 9

From what botanicals are the main flavours of Americano derived?

Answer 9

Gentian and Wormood

Question 10

Vermouth’s come in a range of styles, strengths and colours, what is the common required ingredient in all of them?

Answer 10

Wormwood.

Question 11

What are the 5 most common botanicals in Gin production?

Answer 11

1. Juniper
2. Coriander
3. Angelica
4. Citrus Peel
5. Orris root

Question 12

What is meant by the term compounding in Gin production?

Answer 12

The term refers to a technique of adding flavours via soaking the botanicals in a neutral spirit without heating or distillation. It may be carried out on it’s own or after distillation.

Question 13

Describe the one shot method of Gin production?

Answer 13

All the botanicals required distilled along with the neutral spirit in one single operation. The spirit is then diluted with water post distillation.

Question 14

Describe the multi shot method of Gin production?

Answer 14

In the multi shot method, the distiller uses a much higher botancal load that results in a concentrated and intense spirit. This spirit is then diluted with both water and more neutral spirit post distillation.

Question 15

Is Old Tom Gin required to be sweetened?

Answer 15

No, there are no definitions of Old Tom gin although it is often associated with a sweeter style.

Question 16

What is Moutwijn?

Answer 16

A low strength, triple distilled grain distillate typically made from corn, malted barley and rye. It is one of the blend components of Genever.

Question 17

What is the minimum permitted bottling strength of Oude Genever and Jonge Genever?

Answer 17

35% abv

Question 18

What is Jonge Genever?

Answer 18

A Genever made with a maximum of 15% Moutwijn and a maximum of 10g/l of Sugar.

Question 19

What is Oude Genever?

Answer 19

A genever made with a minimum of 15% moutwijn. It must be lightly coloured and have a maximum of 20 g/l of sugar. If ageing is mentioned on the label, it must be for a minimum of 1 year.