Post distillation choices

Question 1

4 methods for adjusting colour, aroma, sweetness and alcoholic strength.

Answer 1

maturation options
adding other flavours
blending
finishing (dilution and sweetness)

Question 2

oak barrel effect?

Answer 2

adds colour and congeners (eg, vanilla, coconut, cinnamon, clove)

oxygen and time - leather, mushroom, rancio > colour amber > brown

concentration: > = > pronounced

Remove harshness: captures carbon on inside aka char/toast from cooperage.

Question 3

oak choices?

Answer 3

age > colour and flavour affected

previous contents:

warehouse temperature: more extration of colour and flavour in warmer conditions. eg, Bourbon.

Question 4

Blending objectives?

Answer 4

consistency:

complexity: eg old (too intense) with young (ltd depth and complexity

Question 5

finishing the spirit > methods

Answer 5

adding water - s/t legal minimum (37.5% EU); 40% USA

adding colour

adding sugar - balance and style (eg brandies and rum), or for legal requirements - liqueurs.

filtration: see other card

Question 6

filtration: x2?

.

Answer 6

chill filtration (precipitate haze)

charcoal filtered. - colour and flavour. eg white rum, vodka, neutral spirits.