Random Deck #7 Flashcards
Three sub-regions of Armagnac
- Base-Armagnac * Ténarèze * Haut-Armagnac
Traditional base ingredient used in Polish vodka
Rye or potato
Two tequila-producing regions in Jalisco
- The Amatitán / Lowlands * Los Altos / the Highlands
Historic style of gin, predominant in the mid-1800s, typically slightly sweet
Old Tom Gin
Process by which some of the liquid is returned to the bottom of the still while other portions vaporize and exit via the condenser
Reflux
Five categories of Scotch Whisky
- Single Malt * Single Grain * Blended Malt * Blended Grain * Blended Scotch
Leading grape variety of the Cognac Region
Ugni Blanc (also known as Trebbiano or Saint-Émilion)
Flavoring used in Frangelico
Tonda Gentile della Langhe hazelnuts
Definition of “potable”
A person may consume it in moderation without any undesirable effects
Country of origin: Wray & Nephew Rum
Jamaica
What grain was (traditionally) used as a flavoring agent in almost all Canadian whisky?
Rye
Indonesian spirit made using sugarcane and red rice
Batavia Arrack
Three cities that make up the (outline of the) “Sherry Triangle”
- Jerez de la Frontera * Sanlúcar de Barrameda * El Puerto de Santa María
Required bottling strength for Peruvian Pisco
38% to 48% abv
Type of mold used in the production of shōchū
Kōji
Rum with AOC status
Rhum Agricole Martinique AOC
Base ingredient requirements for Calvados Domfrontais AOC
Must contain a minimum of 30% pear cider
Pomace brandy made throughout Portugal
Bagaceira
What are the production requirements for Bourbon Whiskey?
- Made in the United States * Min. 51% corn * Distilled at a max. of 160 proof * Stored at no more than 125 proof in charred, new oak barrels * bottled at a min. of 40% abv
Agave-based spirit produced in central Jalisco and Nayarit (NOT tequila)
Raicilla
