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Sake and Spirits Flashcards

1
Q

What is the name of the mold used in MPF for sake production and what is its Latin Name?

A

koji-kin Aspergillus oryzae

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2
Q

What is the shinpaku refer to in Sake fermentation?

A

The pure starchy heart of the rice grain

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3
Q

What type of rice is generally considered the most superior?

A

Yamada Nishiki

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4
Q

What is the Seimaibuai?

A

The degree to which the rice has been milled.

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5
Q

What is the maximum % of rice remaining for Junmai? Honjozo? Gino? Daiginjo?

A

Junmai (max remaining was 70% prior to 2004, now a higher percentage may remain) Honjozo (max 70 % remaining) Ginjo (max 60% remaining) Daiginjo (max 50% remaining)

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6
Q

What is the difference between Junmai and Honjozo?

A

For Honjozo, as opposed to Junmai, a slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing following fermentation.

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7
Q

If either Ginjo or Daiginjo is produced without the addition of brewer’s alcohol how will each style be listed for each respectively?

A

Junmai-Ginjo Junmai-Daigingo

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8
Q

List the following steps of sake fermentation in order form first to last: Rinsing of the freshly milled rice Creating the Moto Rice is milled Rice is rinsed and soaked Fermentation Pasteurization and Filtration Creating the Koji Creating the Moromi Addition of water for alcohol level adjustment Sake is pressed

A

Rice is milled Rinsing of freshly milled Rice Creating the Koji Creating the Moto Creating the Moromi Rice is rinsed and soaked Fermentation Addition of water for alcohol level adjustment Sake is Pressed Pasteurization and Filtration

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9
Q

What is the name of the scale that measures sake’s specific gravity, or density in contrast to that of water? Describe what values corresponding to this designate. (positive, negative, neutral)

A

Nihonshudo Designation of values: Negative values indicate sweetness Positive values indicate dryness Zero indicates neutural

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10
Q

The following are service vessels for sake: Tokkuri, Ochoko, Sakazuki. What are they and how are they used?

A

Tokkuri: A ceramic, narrow-neck flask that sake is poured into from the bottle that is used as a decanter Ochoko: small cylindrical vessels that sake is served in Sakazuki: a more ceremonial vessel than Ochoko

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11
Q

What is the term used to indicate that a sake is unpasteurized?

A

Namazake

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12
Q

What is the term used to indicate that a sake is unfiltered?

A

Nigori

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13
Q

What is the term used to indicate that a sake is aged in wooden barrels?

A

Taruzake

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14
Q

What is the term used to indicate that a sake is from a smaller kura (brewery)?

A

Jizake

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15
Q

What is the term used to indicate that a sake is undiluted?

A

Genshu

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16
Q

What is the simple premise upon which the principle of distillation relies on?

A

Alcohol has a lower boiling point than water

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17
Q

What is the boiling point of ethyl alcohol at sea level?

A

173F (78C)

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18
Q

What is fractional distillation defined as?

A

the separation of two liquids with different boiling points

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19
Q

What are the three most common vessels for distillation?

A

Alembic still Pot Still Continuous Still/Coffey/column/patent still

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20
Q

Describe how a pot still functions.

A

Fermented liquor (the “wash”) is placed into a closed vessel and heat is applied directly to the vessel. This vaporizes the ethyl alcohol, a certain amount of water, and congeners-volatile molecules such as esters, other alcohols, and aldehydes, which contribute to the flavor (or off-flavor) of a spirit. The Vapors are then cooled, condensed into liquid and collected in a separate vessel. In this simple form the spirit will be impure. The distiller must discard the foreshows-the first vapors to condense- as these contain a toxic alcohol. The tails are also discarded, as unwanted congeners tend to collect in the distillate residue. The middle vapors are collected as the desired spirit.

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21
Q

Describe how a Continuous still functions. How does it differ from a pot still? (anatomy, source of heat, purity/strength of spirit)

A

A continuous still has two columns- an Analyzer and a Rectifier. Steam is used rather than direct heat to vaporize the alcohol. The wash travels through steam heated layers in the Analyzer and the alcohol vapors leave the Analyzer and enter the Rectifier where they condense and are collected. Excess condensation continues back into the Anaylzer again and the process repeats until the desired strength of the spirit and purity is achieved.

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22
Q

Do spirits improve with age? Which do? Which don’t?

A

Some do. Brown spirits, such as brandy and Scotch whisky, gain color and character from oak aging Bottled spirits, unlike wine, do not continue to develop.

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23
Q

What are the three most common methods aside form oak aging that are used to flavor spirits? Describe how they work.

A

Infusion: Warmer quicker process with alcohol and flavoring agents Maceration: Slower, colder steeping with flavoring agents Percolation: base spirit is pumped through the flavoring method. Resembles coffee brewing.

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24
Q

Alcoholic strength of a spirit on EU and US bottles is listed as ABV at what temperature?

A

20C (68F)

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25
Q

If a bottle is listed as 101 proof in the US, what is its abv?

A

50.50%

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26
Q

What is the typical abv range for liqueurs? Vodka & Gin? Whiskey, brandy, and rum?

A

Liqueurs (15-30%) Vodka & Gin (40-50%) Whiskey, brandy, rum (more than 60%)

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27
Q

If a spirit is “cask-strength” what does this indicate?

A

It has not been diluted with water prior to bottling.

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28
Q

What type of still is usually used for the distillation of wash destined to become vodka? How is it usually filtered?

A

Continuous still Usually filtered with charcoal

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29
Q

How does the number of distillations affect a spirit’s abv? Purity?

A

The more distillations a spirit goes through the stronger and purer the final spirit will be.

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30
Q

What is Acquavit? (regional origin, base, flavoring ingredients)

A

Scandinavian clear spirit made from fermented potato or grain and flavored with caraway root and other aromatics.

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31
Q

What is the difference between Soju and Schochu? What is the wash traditionally used to make them? Awamori is an Okinawa style of Shochu that is always distilled from what?

A

Soju is Korean and Shochu is Japanese Sake is the traditional wash, but the spirit is now made from all manner of grain and potato Awamori is always distilled from rice.

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32
Q

Why do vodkas form Eastern Europe and Russia typically have more character than vodkas from Western Europe and America?

A

Because in the EU and the US there’s a mandate on every spirit labeled as vodka to be neutral in flavor.

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33
Q

An EU producer must state the base for its vodka unless it is produced from what two bases?

A

Potatoes or Grain

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34
Q

Belvedere and Chopin are vodka producers from what country?

A

Poland

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35
Q

Ketel One and Smirnoff are Vodka producers form what country?

A

Holland Though Smirnoff is originally from Russia

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36
Q

Gin was developed in the 1500s first in what country? What was it originally called?

A

Holland Originally called Genever (Jenever)

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37
Q

What is the most common flavoring component of Gin?

A

Juniper berries

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38
Q

What are four styles of Gin produced?

A

London Dry Genever Plymouth Gin Old Tom Gin

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39
Q

What is the difference between oude and jonge Genever? What is the name of the cask-aged Genever wine made from at least 51% malt wine?

A

Oude or “old” is the old style that incorporated minimum 15% “malt wine”, a distillate of corn, rye, and wheat Jonge is a cleaner more neutral Genever with less malt wine. Corenwyn is the cask-aged Genever mad from at least 51% malt wine.

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40
Q

What is the proper Gin for a Pink Gin cocktail? What other classic cocktail uses this style as its base and considered to be the precursor to the Martini?

A

Plymouth is the proper style for a Pink Gin Martinez

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41
Q

What style of gin is notable for having a citrus and spice element in addition to juniper berries? Name 3 producers of this style.

A

London Dry Producers: Beefeater Boodles Bombay Saphire

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42
Q

What is the preferred spelling of whiskey in Scotland? Ireland?

A

Whisky in Scottland Whiskey in Ireland

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43
Q

Who is credited with the first distilled whiskey produced in Kentucky?

A

Elija Craig in 1789

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44
Q

Whiskey is the distilled product of what? What types of these are the most common?

A

Distilled product of fermented grains, including unmalted and malted barley, maize, rye, oats, and wheat

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45
Q

Bourbon must be distilled form what minimum % of corn?

A

51%

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46
Q

If a bourbon is labeled “straight” what does this indicate?

A

Indicates that the bourbon is aged for at least two years and made without any added coloring or flavoring.

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47
Q

What stipulations exist for the production of Tennessee whiskey in regards to grain used, filtration, and geography?

A

Made from at least 51% corn and aged in new oak barrels Must be filtered with charcoal prior to aging and manufactured in the state of Tennessee.

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48
Q

If a bourbon is aged for less than a certain amount of years it must list the length of aging. Aged less than how many years?

A

If aged for less than two years.

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49
Q

If a whiskey is labeled “sour mash” what does this indicate?

A

Means a portion of spent mash is incorporated into a new fermenting mash.

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50
Q

What are the aging requirements for Rye Whiskey? How does it compare to bourbon?

A

Minimum 51% rye used and aged in new charred oak barrels for a minimum of two years. It is more powerful and bitter than bourbon.

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51
Q

If a whiskey is labeled as “Corn” whisky, what is the minimum percentage of the grain that must be used?

A

Minimum 80% used

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52
Q

What is the difference between barrels used for bourbon production and scotch production?

A

Used bourbon and sherry casks are used for aging Scotch rather than new oak.

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53
Q

Geographically speaking, which Scotch distilleries produce Scotch whisky with a more pronounced peatiness?

A

Scotches from the coastal and island distilleries are typically more peaty.

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54
Q

What are the five categories of Scotch?

A

Single Malt Scotch Single Grain Scotch Blended Malt Scotch Blended Grain Scotch Blended Scotch

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55
Q

What distillation vessel is used in the production of Single Malt Scotch? Where?

A

Pot still at a single distillery

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56
Q

What is the grain used for single malt scotch production?

A

Malted barley

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57
Q

If a scotch is “wood-finished” what does this indicate for Single Malt? Who are two producers that are pioneers of this style? Why was it created?

A

Indicates that the Single Malt has been transferred from its cask to another that held Port, Sherry, Madeira, Burgundy, Sauternes, etc. The permutations are endless. Balvenie is a common producer of this style

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58
Q

How is Single Grain Scotch different than Single Malt Scotch? Similar?

A

Similar in that it is produced at a single distillery, but different in that the ingredients are unmalted barley, wheat, or corn rather than malted barley

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59
Q

Which styles of Scotch must be produced from a single distillery? Which allow blending from multiple distilleries?

A

Single Malt Single Grain Blended Whisky can be produced from a number of different distilleries

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60
Q

What is a Blended Grain Scotch Whiskey produced from?

A

Produced from two or more grain whiskies.

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61
Q

What is the minimum abv for scotch? How does this affect the ageability in barrel?

A

40% abv is the minimum Ageability is shortened do to evaporation, or “angels’ share”, which weakens the spirit too much to qualify for the minimum. 30-32 years is the usual max aging ability.

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62
Q

What are the 6 regions of production for scotch?

A

Highland Lowland Speyside Islay Campbeltown The Islands

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63
Q

Oban, Dalamore, Glenmorangie, and Dalwhinnie are all produced in what region?

A

Highland

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64
Q

Glenkinchie, Auchentoshan, Bladnoch are all producers in what region?

A

Lowland

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65
Q

Glenlivet, Glenfiddich, and Macallan are produced from water from what river in what region?

A

Speyside

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66
Q

What region of Scotch is known for producing often the lightest and least smoky style making it an ideal aperitif?

A

Lowland

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67
Q

What region is known for a style that is considered milder and fruity in character?

A

Speyside

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68
Q

What region is home to Ardbeg, Laphroaig, and Lagavaulin and is known for producing the most peaty, smoky style of Scotch whiskey?

A

Islay

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69
Q

What are the three distilleries of Campbeltown?

A

Glen Scotia Glengyle Springbank

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70
Q

What scotch producing region is known for pronounced pettiness and toasted seaweed character? What are the five islands that comprise this region? Which is home to Talisker? Which is home to Highland Park?

A

The Islands Skye (Talisker) Jura Mull Arran Orkney (Highland Park)

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71
Q

Scotch must be distilled at least how many times or more?

A

Twice or more

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72
Q

How is Irish Whiskey different from Scotch whisky stylistically?

A

Usually absent of peat because it is almost exclusively not used.

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73
Q

What is the one notable peaty whiskey of Ireland?

A

Single Malt Connemara produced by Cooley.

74
Q

How many times is Irish whiskey typically distilled? What is the traditional fermentation vessel? What is more commonly used today?

A

Traditionally distilled three times in a pot still, but more commonly distilled in a continuous still.

75
Q

Where is Glenora Distillers and what style of whisky are they famous for?

A

Cape Breton Island in Nova Scotia Famous for malt whisky in the style of scotch.

76
Q

What is the most famous producer of Japanese whiskey?

A

Suntory

77
Q

What is the base material for brandy production?

A

Wine is the base material. Almost exclusively from grapes, but other fruits are used.

78
Q

How does the EU define brandy?

A

The distillation of wine - not pomace - with a minimum abv of 36% and a minimum oak aging of 6 months.

79
Q

If a Cognac is labeled as “Fine Champagne” what does this indicate?

A

The Cognac is distilled entirely from wines produced in the Grande Champagne and Petite Champagne regions, with Grande Champagne composing at least 50% of the blend.

80
Q

What are the six quality regions for Cognac production? List them in descending order of quality.

A

Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, Bois Ordinaires (Bois à Terroirs)

81
Q

What makes Grande Champagne and Petite Champagne the best two regions for Cognac production?

A

Higher percentage of soft chalk.

82
Q

What is the main grape used in Cognac production? What is the synonym for this grape commonly used in Cognac? What two other grapes are commonly used for Cognac production among others?

A

Ugni Blanc St.-Émilion, Trebbiano, White Hermitage, White Shiraz is the synonym for Ugni Blanc here Folle Blanche and Colombard are also used but make up less than 2 % of total plantings.

83
Q

How many times is Cognac distilled and what is the distillation vessel used?

A

Twice in a copper Charentais pot still

84
Q

What are the first and second distillations called in Cognac production? What are the four parts that the second distillation produces called? Which part becomes the Cognac?

A

Brouillis (First Distillation) Several batches of this are returned to the boiler to be distilled again, to extract the “soul” of Cognac. Bonne Chauffe (Second Distillation) 1) Tête (heads) 2) Cœur (hearts) 3) Seconds (second cuts) 4) Queue (tails) The distiller separates the Tête, Seconds, and Queue from the heart, which becomes the Cognac.

85
Q

What two forests are commonly sourced for Cognac barrels?

A

Limousine and Tronçais

86
Q

If a Cognac is labeled “Fine” what does this indicate? What other synonymous terms can be listed?

A

“Fine” can apply to Cognac from Grande Champagne or Petite Champagne as Grande Fine Champagne or Petite Fine Champagne but does not imply anything else.

87
Q

What are the five aging designations in Cognac? How is each indicated on the bottle?

A

Cognac must be aged in oak casks for a Min 2 years (from April 1 of year following harvest) VS (Very Special) or ***, de Luxe, Grand Choix, Surchoix - Min. 2 years old Supérieur - min. 3 years old VVSOP (Very Special, or Superior, Old Pale) - Min. 4 years old VSOP, Grande Réserve - min 5 years old XO (Extra Old), Napoleon, Extra, Royal, Très Vieux, Vieille Reserve - Min. 6 years old (as of 2018 “XO” will indicate cognac aged for a Min. 1- years–the original deadline of 2016 was protested to ensure consistency of stocks)

88
Q

If a Cognac is the product of a blend of brandies, the aging designation refers to the oldest/youngest in the blend?

A

The age of the youngest eau-de-vie

89
Q

What are the three regions of production in Armagnac?

A

Haut-Armagnac Bas-Armagnac Armagnac-Ténarèze

90
Q

What is the only hybrid grape authorized in any French AOP?

A

Baco Blanc

91
Q

What are the grapes commonly used for Armagnac production?

A

Ugni Blanc, Colombard, Folle Blance (Picpoul), and Baco Blanc

92
Q

How does Armagnac compare stylistically to Cognac?

A

Armagnac is typically the product of a blend of grapes rather than a single varietal It also tastes more rustic, fiery, and more flavorful than Cognac

93
Q

Name three producers of Armagnac.

A

LarressingleChâteau LaubadeChâteau du Tariquet

94
Q

In regards to grapes used in production, how does Cognac differ from Armagnac?

A

Cognac is commonly distilled more from a single varietal whereas Armagnac more often uses a blend of grapes.

95
Q

How many times is Armagnac typically distilled? How many times may it be distilled?

A

Traditionally distilled twice in a Charentais pot still, but approximately 95% of brandy from this region undergoes only one distillation in a copper continuous still.

96
Q

What are the 6 aging designations for Armagnac in increasing order of age?

A

VS / ***: 1-3 years old

VSOP / Napoléon: min 4 years old

XO: min 10 years old

Hors d’Age: min. 10 years old

XO Premium: min. 20 years old

Vintage: if Armagnac carries a vintage date, the vintage indicates year of harvest, not year of distillation. Minimum of 10 years in oak

97
Q

What does coupage refer to in Cognac and Armagnac?

A

Refers to the blend of a number of barrel selections in order to achieve desired style

98
Q

What is “petite eux”?

A

Mixture of distilled water and Armagnac that is added to the blend prior to bottling, to achieve the appropriate strength of spirit minimum 40%

99
Q

Name four other French brandies other than Cognac and Armagnac?

A

Fine de Bordeaux Fine de Bourgogne Fine de la Marne Calvados

100
Q

The following are all brandies. What nations produced them? Weinbraund Brandy de Jerez Aguardente Pisco

A

Weinbraund (Germany) Brandy de Jerez (Spain) Auardente (Portugal) Pisco (Chile/Peru)

101
Q

How are pomace spirits different form Brandies?

A

Production of the distillate comes from the pomace, or remnant left after pressing grapes, rather than wine and are therefore not brandies, but they share similar characteristics.

102
Q

Name three examples of pomace spirits from three different countries.

A

Marc (France) Grappa (Italy) Bagaceira (Portugal)

103
Q

What are the three appellations of Calvados? Which requires a minimum of 30% pear cider? Which limits the addition of pear cider to a maximum of 30%

A

Calvados Calvados Domfrontais (requires a minimum of 30% pear cider) Calvados Pays d’Auge (limited to max 30% pear cider)

104
Q

What is the premier region for Calvados production?

A

Calvados Pays d’Auge

105
Q

Calvados can be released as a vintage bottling or a blend of years. For the latter, what are the three aging designations that can be applied and what are their requirements?

A

Prior to release, Calvados must be aged in oak casks (max. 20hl) for a Min. 2 years from July 1 of the year following the distillation Fine / Trois Etoiles / Trois Pommes / VS - Min. 2 years old Vieux / Réserve - Min. 3 years old Vieille Réserve / VSOP / VO - Min. 4 years old Hors d’Age / XO / Tres Vieille Reserve / Tres Vieux / Extra / Napoleon - Min. 6 years old

106
Q

How many times is Calvados traditionally distilled and in what distillation vessel? How many years is it aged for minimally? Which region of Calvados is always distilled in a continuous still?

A

Twice in a copper pot still aged for a minimum 2 years Calvados Domfrontais

107
Q

The following are eaux de vies from around the world. For each name the fruit that is used as a source for the distillation and country of origin: Kirschwasser (Kirsch) Poire William Framboise Slivovitz/Mirabelle/Ouetsch/Prunelle Boukha Barack Palinka

A

Kirschwasser (black cherries/Germany) Poire William (Bartlett Pear/France) Framboise(Raspberry/France) Slivovitz/Mirabelle/Ouetsch/Prunelle (Plum/ all over Central and Eastern Europe. Serbia, Slovakia, Poland, Hungary) Boukha (Fig/Tunisia) Barack Palinka (Apricot/Hungary)

108
Q

Rum is produced from the distillation of what?

A

Fermented sugarcane or molasses

109
Q

What are five styles of rum produced? Name a producer of each style.

A

Light Rum (Bacardi) Dark Rum (Gosling’s) Demerara (El Dorado) Rhum Agricole (Clement) Spiced Rum (Captain Morgan)

110
Q

Why is Light Rum so light in color? What Brazilian spirit that serves as the base for the Caipirinha is essentially a Light Rum?

A

It is filtered with charcoal prior to bottling and distilled in continuous method so it’s purity is very high Cachaça

111
Q

Which style of rum is best suited for mixing?

A

Light Rum

112
Q

How dark Dark Rum get its color? Where are the best produced?

A

Aging in barrel and caramel additions give dark rum its color The best are produced in Jamaica

113
Q

How does Dark Rum compare to Light Rum in regards to style? How many times is it typically distilled?

A

Dark Rum is fuller in body, darker in color, and dominated by more complex caramel notes rather than simple suggestions of sweetness found in light rum.

114
Q

Rhum agricole is produced on what island? From what base?

A

Produced mainly on the caribbean island of Martinique Distillation is produced from freshly squeezed sugarcane juice.

115
Q

What are the four states in Mexico allowed to produce Tequila?

A

Jalisco Guanajuato Tamaulipas Nayarit Michoacán

116
Q

Which plant is the source of the cooked piña used for the production of Tequila?

A

Blue agave plant

117
Q

If a tequila is “mixto” it must contain what minimum % of blue agave sugar?

A

Minimum 51% blue agave

118
Q

How many distillations does tequila typically undergo? What is the traditional distillation vessel used?

A

Twice in a pot still or once by continuous still Traditionally in a pot still

119
Q

What are the four aging designations for Tequila?

A

Blanco - Unaged/aged less than two months in stainless steel or neutral oak Joven - silver tequila that may be flavored with caramel coloring, or blending silver tequila with aged or extra-aged tequila Reposado - Aged Min 2 months, but less than one year in oak barrels of any size Anejo - Aged Minimum 1 year but less than 3 years in small oak barrels Extra Anejo - Aged Min 3 years in oak barrels (category established in 2006)

120
Q

If a tequila is labeled “gold’ or “oro” what does this indicate?

A

Enhancement, or mellowing by addition of caramel or oak extract

121
Q

What state of Mexico is considered the home of premium Mezcal?

A

Oaxaca

122
Q

What two fruits are used more often than the blue agave for Mezcal production?

A

Maguey and Espadin agave

123
Q

What does mezcal con gusano mean? What is this often a sign of?

A

Bottle has a worm inside it Often an indication of poorer quality.

124
Q

What are the three aging designations for Mezcal and what are the requirements for each?

A

Joven: Young mezcal. Similar to Blanco/Silver Tequila Reposado - aged in oak for at least 2 months Añejo - aged in oak barrels of no more than 200L for at least one year

125
Q

Bitters are beverages which rely on the balance of what two taste sensations?

A

Sweetness and Bitterness

126
Q

Amari are typically used as aperitifs and digestifs. Which styles are used more for the former? Which are used more for the later?

A

Lower-alcohol bitters such as Aperol or Campari are better served as Aperitifs Higher-alcohol bitters such as Fernet and Averna are an after-diner drink best served as a digestif

127
Q

Campari is a bitter that has which ingredients as its main three?

A

Orange, Gentian, Rhubarb

128
Q

What does VEP mean in regards to Chartreuse?

A

Vieillissement Exceptionnellement Prolongé Made by the same method and with the same ingredients as non-VEP Chartreuse, but undergoes extra long aging in oak casks to reach exceptional quality.

129
Q

Fernet Branca is an herbal liqueur from what country? What are the ingredients?

A

Italy Herbs, roots, spices

130
Q

Averna is an herbal liqueur from what country? What are the ingredients?

A

Italy Herbs, roots, citrus

131
Q

Ramazzoti is an herbal liqueur from what country?

A

Italy Herbs, roots, orange peel, anise

132
Q

Cynar is an herbal liqueur from what country? What are the ingredients?

A

Italy Artichokes

133
Q

Amer Picon is an herbal liqueur from what country? What are the ingredients?

A

France Orange and Gentian

134
Q

Campari is an herbal liqueur from what country? What are the ingredients?

A

Italy Rhubarb, Orange, Gentian

135
Q

Suze is an herbal liqueur from what country? What are the ingredients?

A

France Gentian Roots and Herbs

136
Q

Boonekamp is an herbal liqueur from what country?

A

Germany Herbs, roots, spices

137
Q

Unicum/Zwach is an herbal liqueur from what country?What are the ingredients?

A

Hungary Herbs and Spices

138
Q

Jägermeister is an herbal liqueur from what country?What are the ingredients?

A

Germany Herbs, Spices, and Fruits

139
Q

Curaçao is a fruit liqueur from what country and what base fruit?

A

Netherlands - Cuacao Island (Caribbean) Laraha Citrus

140
Q

Grand Marnier is a fruit liqueur from what country and what base fruit?

A

France Orange and Cognac

141
Q

Van der Hume is a fruit liqueur from what country and what base fruit?

A

South Africa Tangerine

142
Q

Maraschino is a fruit liqueur from what country and what base fruit?

A

Croatia Cherry

143
Q

Chambord is a fruit liqueur from what country and what base fruit?

A

France Black Raspberry

144
Q

Crème de Cassis is a fruit liqueur from what country and what base fruit?

A

France Blackcurrant

145
Q

Cherry Heering is a fruit liqueur from what country and what base fruit?

A

Denmark Cherry

146
Q

Pisang Ambon is a fruit liqueur from what country and what base fruit?

A

Netherlands Banana

147
Q

Midori is a fruit liqueur from what country and what base fruit?

A

Japan Melon

148
Q

Tamara is a fruit liqueur from what country and what base fruit?

A

Israel Dates

149
Q

Malibu is a fruit liqueur from what country and what base fruit?

A

Barbados Coconut (rum base)

150
Q

Limoncello is a fruit liqueur from what country and what base fruit?

A

Italy Lemon

151
Q

Advocaat is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Egg Liqueur made from sweetened egg in the Netherlands

152
Q

Bailey’s is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Cream and chocolate liqueur from Ireland

153
Q

Amarula is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Cream and Marula Fruit liqueur form South Africa

154
Q

Tia Maria is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Coffee liqueur with a rum base from Jamaica

155
Q

Kahlua is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Coffee liqueur with a rum base from Mexico

156
Q

Godiva is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Chocolate liqueur from Belgium.

157
Q

Frangelicao is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Hazelnut liqueur from Italy

158
Q

Amaretto is a Coffee/Cream/Nut/or Egg Liqueur from what base and country?

A

Apricot and almond liqueur from Italy

159
Q

Southern Comfort is a whiskey-based liqueur made from what ingredients and from what country?

A

Made from Peach, Orange, and Spices from United States

160
Q

Drambuie is a whiskey-based liqueur made from what ingredients and from what country?

A

Made form heather, honey, and herbs with a scotch base from Scotland

161
Q

Glen Mist is a whiskey-based liqueur made from what ingredients and from what country?

A

Made from heather, honey, and herbs with a Scotch base from Scotland

162
Q

Glayva is a whiskey-based liqueur made from what ingredients and from what country?

A

Made from Honey, tangerine, and spices with a Scotch base from Scotland.

163
Q

Irish Mist is a whiskey-based liqueur made from what ingredients and from what country?

A

Made from honey and herbs and an Irish Whiskey base. From Ireland.

164
Q

Pernod is a liqueur made from what main ingredient and country of origin?

A

Anise France

165
Q

Ricard is a liqueur made from what main ingredient and country of origin?

A

Anise France

166
Q

Pastis is a liqueur made from what main ingredient and country of origin?

A

Anise France

167
Q

Ouzo is a liqueur made from what main ingredient and country of origin?

A

Anise Greece

168
Q

Sambuca is a liqueur made from what main ingredient and country of origin?

A

Anise and elderberry Italy

169
Q

Galliano is a liqueur made from what main ingredient and country of origin?

A

Anise, herbs, and vanilla Italy

170
Q

Licor 43 is a liqueur made from what main ingredient and country of origin?

A

Vanilla, herbs, and spices Spain

171
Q

Kümmel is a liqueur made from what main ingredient and country of origin?

A

Caraway Denmark

172
Q

Benedictine is a liqueur made from what main ingredient and country of origin?

A

Herbs and spices France

173
Q

Chartreuse is a liqueur made from what main ingredient and country of origin?

A

Herbs, plants, roots, and spices France

174
Q

B&B is a liqueur made from what main ingredient and country of origin?

A

Blended Benedictine and Brandy France

175
Q

Strega is a liqueur made from what main ingredient and country of origin?

A

Saffron, herbs, and spices Italy

176
Q

Crème de Menthe is a liqueur made from what main ingredient and country of origin?

A

Mint Various locations

177
Q

Krupnik is a liqueur made from what main ingredient and country of origin?

A

Honey Poland

178
Q

What is the purpose of adding brewer’s alcohol following sake fermentation in Honjozo styles?

A

Adding some distillate makes some of the aromas and flavors in the sake more vibrant. Also increases the stability of the sake before and after the bottle has opened maintaining the quality of the sake for a much longer time. (more shelf stability)

179
Q

If a sake is Junmai in style rather than Honjozo what does this mean?

A

Junmai means the sake is pure sake in the sense that no adjuncts (starches or sugars other than rice) are added to the fermenting mixture.

180
Q

Where is Demerara Rum produced and from what base?

A

Produced in Guyana and distilled from molasses.

181
Q

Match the Special Styles of Sake

aged in wooden barrels, Undiluted sake, from a smaller kura (brewery), Unfiltered Sake, Unpasteurized Sake

Namazake

Nigori Sake

Taruzake Sake

Jizake Sake

Genshu Sake

A

Namazake Unpasteurized Sake

Nigori Sake Unfiltered Sake

Taruzake Sake aged in wooden barrels

Jizake Sake from a smaller kura (brewery)

Genshu Sake Undiluted sake

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