Production

Question 1

Spirits

Answer 1

Spirits are defined as beverages in which the alcohol content has been concentrated by the process of distillation.

A spirit is the product of an initial fermentation followed by the distillation of that fermented liquid, resulting in a high-alcohol beverage.

Question 2

Base Ingredients

Answer 2

Alcoholic spirits may be produced using a variety of different base ingredients
Depending on the choice of base ingredients, the production process of a spirit consists of either two or three main stages.
Base ingredients that contain readily available ingredients (honey, sugarcane, molasses, grapes, and fruits), only a two-stage production process is required.
Spirits produced from starchy materials (rice, potatoes, or grains) require a conversion process called saccharification.

Question 3

Milling & Mash

Answer 3

Milling is the process of grinding and separating wheat and other cereal grains in preparation for malting.
*Mash is the mixture of base materials (typically ground malted and unmated grains mixed with water and cooked in a large cylindrical container called a mash tun) that is fermented into an alcoholic wash in preparation for production a spirit.
*Mash bill is the combination of grain used for mashing.

Question 4

Fermentation

Answer 4

Fermentation is the action of yeast on the sugars in a solution – the yeast consumes and metabolizes the sugar, and in the process, converts the sugar into ethyl alcohol, carbon dioxide, and energy in the form of heat.
*After the fermentation is complete, the fermented liquid will have used up the yeast cells in the mixture (dead yeast cells are known as lees) – whole often discarded, there are times when the lees are used to impart additional flavor to a spirit.

Question 5

Distillation

Answer 5

Once the initial fermentation is completed, the alcohol is concentrated to a desired degree using a spirit still.
Distillation is a complex process, but it’s based on one simple fact – alcohol has a lower boiling temperature than water, therefore the alcohol will dissipate into gas before the water begins to boil.
When the temperature reaches a point where the alcohol is above the boiling temperature (173 degrees Fahrenheit/78 degrees Celsius) the liquid will vaporize (turn to gas)
The vaporized alcohol and water are then captured in a closed vessel and cooled, the gasses will turn back into liquid and will have a higher concentration of alcohol than the original-water mixture.

Question 6

Production

Question 7

Saccharification

Question 8

Milling

Answer 8

Milling is the process of grinding and separating wheat and other cereal grains in preparation for malting.

Question 9

Mash

Answer 9

Mash is the mixture of base materials (typically ground malted and unmated grains mixed with water and cooked in a large cylindrical container called a mash tun) that is fermented into an alcoholic wash in preparation for production a spirit.

Question 10

Boiling Points

Answer 10

The boiling point of a liquid is the highest temperature it may reach before it turns into gas.
Water vaporizes at 212 degrees Fahrenheit or 100 degrees Celsius.
Alcohol vaporized at 173 degrees Fahrenheit or 78 degrees Celsius.

Question 11

Miscible Liquids

Answer 11

The boiling point of a liquid is the highest temperature it may reach before it turns into gas.
Water vaporizes at 212 degrees Fahrenheit or 100 degrees Celsius.
Alcohol vaporized at 173 degrees Fahrenheit or 78 degrees Celsius.

Question 12

Fractional Distillation

Answer 12

Fractional distillation is the separation of a liquid mixture into fractions (components), separating chemical compounds by their boiling point and heating them to a temperature at which one or more fractions of the compound will vaporize.

Question 13

Congeners

Answer 13

• Fractional distillation is the separation of a liquid mixture into fractions (components), separating chemical compounds by their boiling point and heating them to a temperature at which one or more fractions of the compound will vaporize.

Question 14

Hearts

Answer 14

o The center part of the distillate or the potable spirit, this is the distiller’s main focus and this portion contains a variety of preferred congeners.

Question 15

Heads

Answer 15

The first part of the distillate to come off, (also known as fore shots, contain compounds as low boilers (i.e., methanol-l and butyl alcohol) are are generally redistilled or discarded as many of these compounds are non-potable (not to be consumed without suffering adverse and undesirable effects.)

Question 16

Tails

Answer 16

o The last part of the distillate which includes compounds called high boilers, which may be poisonous – typically distilled or discarded.

Question 17

Post Distillation Processes:
Colorings and Other Additives

Answer 17

While many spirits get their color from the maturation process, other spirits are allowed to contain coloring agents.
Colors typically derived from caramel, which is added in order to create a consistently colored product.
Certain liqueurs and flavored spirits can be flavored post-distillation.
Bourbon whiskey is an example of a particular-distilled spirit for which it is illegal to add color agents.

Question 18

Post Distillation Processes:
Filtration

Answer 18

Some spirits are filtered to remove any impurities, colors, or both
Filtration most commonly involves the use of activated charcoal, which absorbs the harasher characteristics of the spirit.
Filtration: Many spirits also undergo chill filtration because it removes components common to many spirits that can cause a spirit to be hazy or dull.
While the majority of matured spirits are chill filtered, typically those which are not will most often include either “non-chill filtered” or “un-chill filtered” on their labels.
During chill filtration, the spirit is chilled which causes congeners and fats to separate from the remaining spirit producing a hazy quality which can then be removed.
With all types of filtrations, precautions must be taken to avoid filtering out desirable components that contribute to body and flavor.

Question 19

Post Distillation Processes:
Blending

Answer 19

In some cases, the finished spirit will be taken from a single batch or cask, but in many cases, the finished spirit will be a blend of many different batches and may be blended among multiple casks, ages, or even different distilleries.
The Master Blender’s role is crucial because the blending process helps maintain the house style of a particular spirit and allows the producer to create complexity and balance in the final spirit.
One notable exception to the practice of blending is the “single barrel” wherein one barrel is chosen from the distillery s inventory to be bottled without any blending taking place.

Question 20

Post Distillation Processes:
Boiling Strength

Answer 20

Most spirits when taken off the still have an alcohol concentration of 58-96.5% by volume, which is generally reduced before bottling.
The process used to reduce the alcohol concentration after filtration and/or aging is referred to as “proofing” during which high-quality-water (often demineralized) or a mixture of water and spirit is added to the spirit.
For certain types of spirits, this process must be done very carefully and slowly to avoid a negative impact on the final product.
Some spirits that have matured for longer periods of time will lose alcohol strength naturally via evaporation and will not need dilution before bottling-.
It is common for “single barrel” whiskies to be bottled at cask strength which means that the proof of the spirit is extracted directly from the aged barrel.
Most spirits are bottled at 37-43% alcohol by volume.

Question 21

Quercas Alba

Answer 21

American white oak, often used to mature spirits due to its abundance and its qualities and strength and reliance through the aging process and its ability to be shaped into a barrel.

Question 22

Structural components of oak:
Cellulose:

Answer 22

An organic compound whose strength and chemical resistance provides structural integrity to the oak, permitting it to keep its shape and durability for years. (Makes up 40% of the mass of the wood)

Question 23

• Hemicellulose:

Answer 23

An organic compound that is found in almost all plant cell walls and is composed of many different sugars with lower molecular weights than cellulose, which accounts for its easy solubility in alcohol – hemicellulose is responsible for the red layer that forms in charred oak barrels. (Makes up 25% of the mass of the wood).

Question 24

• Lignin

Answer 24

The remaining 5-10% of the oak’s mass is comprised of tannins that are bitter and astringent (polyphenolic compounds) and small amounts of coconut flavored lactones and volatile phenolic acids. These acids are small in quantity but can provide over 400 aromatic and flavor combinations to the matured spirit.

Question 25

Cut Points

Answer 25

Cut points are the points of separation between the heads and hearts and the heart and tails.

Question 26

Quercas Robur

Answer 26

Commonly used to age French bandies, cognac & Armagnac as well as used as a finishing wood for a variety of whiskies and rums (particularly French Limousine Oak) – a wood prized for adding luxurious mouthfeel to spirits.

Question 27

Polyphenolic Compounds:

Answer 27

The remaining 5-10% of the oak’s mass is comprised of tannins that are bitter and astringent (polyphenolic compounds) and small amounts of coconut flavored lactones and volatile phenolic acids. These acids are small in quantity but can provide over 400 aromatic and flavor combinations to the matured spirit.

Question 28

The Pot Still

Answer 28

Consisting of two essential parts, the still and a worm condenser, the pot still is the only still out of the four different types that uses the batch process.
Is a metal pot, usually copper or stainless steel, with a broad rounded bottom topped with a long-tapered swan’s neck.
The worm condenser passes through a jacket that contains cold water, which assists in rapid condensation of the vapors.
Produces alcohol concentrations no greater than 70% alcohol by volume (140 proof).
Spirits produced via pot are still generally less pure and have a higher concentration of congeners – which can have flavorful or distinct characteristics.
Using the pot still batch process, the distiller must rely on a combination of timing, smell, and touch to separate form of the still, a pot still may be considered inefficient as it requires significant time and labor to carry out multiple distillations and cuts which lead to increased costs of production. But the still used in commercial distillations as it is appreciated for its historic accuracy and artisanal qualities, and the pot still impacts on the product outputs.

Question 29

The Pot Still Batch Process

Answer 29

A batch of fermented liquid is loaded into the pot, and the still is heated either via fire lit directly underneath the pot or more commonly uniformly applied around the outside still via a “steam jacket” – an outer shell typically made of stainless steel that surrounds the pot still which is filled with a continuous supply of boiling hot steam.
As the vapors come off the still, they are condensed and collected at low alcohol strength. (25% alcohol by volume). This first batch off the still is known as the brouillis, from the French word meaning to “brew” or “boil” (may also be referred to as “low wine”).
The pot is cleaned out, any residue remaining may be put aside to use for a future batch distillation with a higher concentration of alcohol.
This process can be repeated several times with the final results having an alcoholic concentration between 55-70% alcohol by volume.

Question 30

The Column Still

Answer 30

Product in need for more efficient ways of distillation.
In 1826 Robert Stein, member of a famous Scotch whiskey-distilling family, invented the continuous still. It was later perfected by Aeneas Coffey, whose patent replaced Stein’s – Coffey’s still – known as the column still, is comprised of a distillation column or columns.
The column still (also known as Coffey still or patent still (was originally used by Coffey at his dock distillery in 1830).
The main advantage was its continuous maturity, which vastly improved efficiency in terms of labor and also imparted the ability to distill to higher alcohol strengths.
With the increased efficiency of the column stills, distillers can produce spirits at a much purer and higher strength (90-96.5% ABV) with less production down time (vs batch process) plus the process of separating congeners from pure ethanol is streamlined as the timing of the extraction may be automated resulting in achieving high yields of pure spirit in less time.
The column still consists of the long tube known as the analyzer, a condenser, an optional reboiler, steam inlet, and a liquid return.
The analyzer or the long column has two parts, a stripping section (above the feed tube) and a rectifying section (below the feed tube)
The condenser is located at the top, and at the bottom, there is an optional reboiler, steam inlet, and liquid return.
The liquid return contains a mixture of condensate water and some wash from which not all of the alcohol was removed.

Question 31

The Column Still Distillation Process

Answer 31

A continuous inflow of wash and a continuous outflow of spent wash goes through the still, unlike the pot still, where the first distillate is removed and then poured back in, the column still always has a continuous flow of materials.
is an output of concentrated alcoholic liquid that can be tapped at various levels in the rectifying section.
*There is an output of highly concentrated alcohol vapor. This vapor is condensed and then partially withdrawn as a final product, while much of it is recirculated to the top plate as in supply liquid to the rectifying section.
The downward-flowing liquid settles on each plate in a shallow pool, the height of which is controlled by the dam level of a pipe connecting each plate to the one below, known ass a downcomer pipe. As the liquid rises, the overflow goes into the downcomer pipe and sinks to the next plate below. Meanwhile, the vapor bubbles up through holes in the plate, which are small enough so that the bubbles prevent the liquid from flowing through.
At each plate level, the bubbling vapor from below (initially at lower alcoholic concentration) is in contact with the plate liquid (at a higher concentration). The vapor with the higher alcoholic concentration leaves the surface of each successive plate while progressing upward through the column – and the liquid at each plate, giving up alcohol to the bubbling vapors – flows downward in an ever-decreasing alcoholic concentration.

Question 32

The Multiple Column Still

Answer 32

When even larger quantities of high-strength spirit is desired, along with even better efficiency, the basic column still can be further adapted by adding more columns in sequence.
The multiple column still or a continuous still is similar to the single column still – the spirit, which changes the vapor/liquid equilibrium and permits the volatile components of the liquid to vaporize more easily.
In this manner, the aldehydes, esters, and other congeners can be removed from the spirit, creating a purer product.
The resulting solution is then passed onto another set of columns, known as rectifiers for further distillation. This final distillation process removes the added water and brings the alcohol level up to the desired strength, eventually coming off the still at 96.5% alcohol by volume.

Question 33

The Hybrid Still

Answer 33

Each type of still has its advantages and disadvantages, and some producers prefer to use the traditional pot still.
But as mentioned above, pot stills are limited to outputting an alcoholic concentration of about 70% alcohol by volume, even when two batch distillations are used. Although a third or fourth batch distillation can be used, this procedure is time consuming, expensive, and not energy efficient.
A hybrid still (alco called pot and column still) is used to achieve the desired results – this still has a rectifying column sitting on top of a heated pot still so that the initial distillate is transferred from the pot still to the column for distillation to a higher concentration. There are many shapes, sizes, and configurations of the hybrid still.
The hybrid still differs from the multiple columns still (continuous still) in that as the alcoholic vapor is boiled off from the wash, the concentration of alcohol in the wash diminishes. Concurrently as the wash loses its alcohol, the drawn-off product also loses its concentration. To prevent this from happening, more refluxes must be allowed to drain back into the column to refresh the loss of liquid and to increase the alcohol concentration in the upper plates.
The advantages of this still are in its simplicity of design, construction, and operation. This disadvantage is its lower distillation efficiency – typically a hybrid distillation unit requires about three times as much energy as an equivalent continuous distillation still, but the hybrid still is more efficient than a pot still alone.

Question 34

Evaluating Spirits:

Answer 34

There are no set rules when it comes to evaluating spirits, but the Total Wine & More guidelines to extract the most information during the evaluation are as follows:
Spirits should be evaluated in flights of similar products with no more than six to eight samples during one evaluation.
Spirits should be poured in order of alcohol by volume (lowest to highest) and in order of age, from youngest to oldest.
Spirits can be evaluated effectively either chilled, or at room temperature.
The spirit will vary based on their serving temperature, but during an evaluation one method either serving the spirit at room temperature or chilled should be chosen and kept consistent throughout the tasting.
In the event spirits are tasted from various categories within one sitting, it is best to taste the more complex aged spirits first) (whiskies, rums cognac,, etc.) and sweetened spirits last (cordials, liqueurs)
Spirits tasting can quickly lead to palate fatigue, this when tasting through spirits keep the following steps in mind:

Question 35

Sweetness

Answer 35

Perception of sweetness can be deceiving - high levels of alcohol can mimic the taste of sweetness in a large percentage of tasters
Some studies showed that up to 50% of the population perceives alcohol as having a “sweet” taste
The perception of sweetness could also be derived from the charring of the barrel, as the lignins may have caramelized and formed vanilla and coconut-flavored compounds
Some spirit producers may add additional sugar during post production.

Question 36

Acidity

Answer 36

Generally sensed on the sides of the tongue - it may be soft or smooth, crisp like green apple or even sharp like melons
The level of acidity can be determined by noting the salivary reaction of our palate, the higher acidity, the more you will salivate

Question 37

Bitterness

Answer 37

Most spirits will have some apparent bitterness because of the alcohol content, unless the bitterness is well-masked by sweetness
Bitterness is generally experienced on the back of th e palte and is a long-lasting sensation - the slight taste of bitterness may underlie the finish of the spirit

Question 38

Dilution

Answer 38

Some tasters find it beneficial to go through the step of aroma and flavor evaluation one more time after diluting the spirit wioth a few drops of ddistilled water
The dilution allows the aromas to blossom - by recuding the alcoholic strength of th e spirit, dilution may allow some of the background flavors to come forward

Question 39

Dilution

Answer 39

Some tasters find it beneficial to go through the step of aroma and flavor evaluation one more time after diluting the spirit wioth a few drops of ddistilled water
The dilution allows the aromas to blossom - by recuding the alcoholic strength of th e spirit, dilution may allow some of the background flavors to come forward

Question 40

Body

Answer 40

The in-mouth impression registered by the sense of touch is known by various term, such as body or “mouthfeel”

Question 41

Finish

Answer 41

The impression that a spirit leaves after one spits or swallows is a large part of the overall impression.
The sensations of some spirits may quickly disappear, but most will linger on the palate
Typically a longer finish correlates with a higher quality product
A slight hint of bitterness in the back of the mouth, or a warm sensation in the mouth and throat, is often the final sensation left at the end of the finish

Question 41

Finish

Question 42

Complexity

Answer 42

Spirits that are one-dimensional or linear may reveal only a few simple aromas and flavors
More complex spirits will show a variety of aromas, flavors, and textures gleaned from the base materials and the production processes of fermentation, distillation, and aging
Complex spirits will also continue to change and reveal an array of sensations over the course of a tasting

Question 43

Quality

Answer 43

Premium spirits will not necessarily appeal to everyone - therefore it is important to consider weather the suits the customers needs and intended uses, and if it offers a good value for its price point
Premium priced spirits should be able to offer something in terms of “expressiveness” that is not available in a less expensive brand.