Random Deck #7

Question 1

Three sub-regions of Armagnac

Answer 1

• Base-Armagnac * Ténarèze * Haut-Armagnac

Question 2

Traditional base ingredient used in Polish vodka

Answer 2

Rye or potato

Question 3

Two tequila-producing regions in Jalisco

Answer 3

• The Amatitán / Lowlands * Los Altos / the Highlands

Question 4

Historic style of gin, predominant in the mid-1800s, typically slightly sweet

Answer 4

Old Tom Gin

Question 5

Process by which some of the liquid is returned to the bottom of the still while other portions vaporize and exit via the condenser

Answer 5

Reflux

Question 6

Five categories of Scotch Whisky

Answer 6

• Single Malt * Single Grain * Blended Malt * Blended Grain * Blended Scotch

Question 7

Leading grape variety of the Cognac Region

Answer 7

Ugni Blanc (also known as Trebbiano or Saint-Émilion)

Question 8

Flavoring used in Frangelico

Answer 8

Tonda Gentile della Langhe hazelnuts

Question 9

Definition of “potable”

Answer 9

A person may consume it in moderation without any undesirable effects

Question 10

Country of origin: Wray & Nephew Rum

Answer 10

Jamaica

Question 11

What grain was (traditionally) used as a flavoring agent in almost all Canadian whisky?

Answer 11

Rye

Question 12

Indonesian spirit made using sugarcane and red rice

Answer 12

Batavia Arrack

Question 13

Three cities that make up the (outline of the) “Sherry Triangle”

Answer 13

• Jerez de la Frontera * Sanlúcar de Barrameda * El Puerto de Santa María

Question 14

Required bottling strength for Peruvian Pisco

Answer 14

38% to 48% abv

Question 15

Type of mold used in the production of shōchū

Answer 15

Kōji

Question 16

Rum with AOC status

Answer 16

Rhum Agricole Martinique AOC

Question 17

Base ingredient requirements for Calvados Domfrontais AOC

Answer 17

Must contain a minimum of 30% pear cider

Question 18

Pomace brandy made throughout Portugal

Answer 18

Bagaceira

Question 19

What are the production requirements for Bourbon Whiskey?

Answer 19

• 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

Question 20

Agave-based spirit produced in central Jalisco and Nayarit (NOT tequila)

Answer 20

Raicilla