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spirit sake > sake etc > Flashcards

sake etc Flashcards

1
Q

maraschino flavor & country?

A

cherry, croatia

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2
Q

grand marnier flavor & country?

A

Orange (Cognac base); france

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3
Q

grapes of armagnac?

A

Ugni Blanc, Colombard, Folle Blanche (Picpoul), and Baco Blanc (the only hybrid grape authorized in any French AOC/P appellation)

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4
Q

Producers of Speyside Scotch

A

Macallan, Balvenie, Mortlach, Glen Grant

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5
Q
  1. What is cider called in Germany? What are the top two Anbaugebiet for its production?
A

a. Apfelwein

b. Pfalz and Rheinhessen

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6
Q

Centaur is the figure on bottles of which famed Cognac producer?

A

Remy Martin

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7
Q

slow gin flavor & country?

A

sloe berries & sweetened gin based, england

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8
Q

Powdery Mildew

A

fungal.

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9
Q

what is the base for maraschino ? what country is it from?

A

cherry, croatia

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10
Q

Plymouth Gin style compared to London dry. who produces?

A

revived in 1996-only produced by Plymouth, Coates, and Co. in England. It is fuller in body than London Dry Gin, and very aromatic.

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11
Q

Averna flavor & country?

A

Herbs, Roots, Citrus

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12
Q

Pierce’s disease

A

bacterial. invects vines preventing the transport of water; spread by sap-feeding insects like sharpshooters and spittlebugs. Delayed budbreak, stunted growth, and fruit dehydration are, further exacerbated by drought. uneven shoot lignification, and “matchsticks,” which are petioles that are left on shoots after leaves defoliate. Infected vines will typically die within two to five years, but cold winter conditions seem. No treatment for Pierce’s disease, and infected vines should be removed to reduce spread

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13
Q

leafroll disease- what kind of diease? what does it cause? how does form? how can it be treated?

A

viral- reduction in yields; slows fruit maturation, shortens the lifespan of a vineyard. Mealybugs/nematodes -transported birds, wind, and on equipment and workers’ clothes. treat by removing infected vines , planting on resistant rootstock.

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14
Q

Calvados producers?

A

lemorton, camut, boulard

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15
Q

Name 2 advantages to cold maceration before fermentation?

A

To exact more color & less astringent tannin – enhances aromatics, organic acids more stable.

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16
Q

Cognac Producers?

A

Remy Martin, Couvassier, Hennessey, Celt

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17
Q

Producers of Islay Scotch

A

arberg, bunnabehn, brucchladich, bowmore, cao ila, Lagavulin, laphroaig, kilkoman

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18
Q

Coffey still is what kind?

A

column (continuous)

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19
Q

Aperol flavor & country?

A

Orange, Gentian, Rhubarb

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20
Q

genever compared to london dry gin?

A

pot still, and sweeter but less alcoholic than London Dry Gin.

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21
Q

Zankyo Super 7 is produced by whom?

A

Niizawa

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22
Q

Producers of Campbeltown Scotch

A

Springbank, Glenglye, Glen Scotia

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23
Q

Frangelico flavor & country?

A

hazelnut, italy

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24
Q

Crete grape pomace spirit?

A

Tsikoudia – protected term; (raki)

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25
Q

What is the base for van der hume ? what country is it from?

A

tangerine, south africa

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26
Q

What is the difference between coulure and millerandage?

A

a. Coulure is when a flower fails to fertilize and thus no grape forms
b. Millerandage occurs when there is fertilization in some berries but not others and the fruitset is uneven. This is called hen and chicken.

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27
Q

what country is Malibu from ?

A

barbados

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28
Q

Cyprus grape pomace spirit?

A

Zivania

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29
Q

Wheated Whiskey?

A

Bernheim, Oyo

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30
Q

creme de cassis flavor & country?

A

blackcurrant, france

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31
Q

Calcareous soils are generally more alkaline or acidic?

A

alkaline

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32
Q

B & B flavor & country?

A

blended Bénédictine and Brandy

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33
Q

second distillation of cognac is called?

A

bonne chauffe

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34
Q

The first distillation of cognac is called?

A

spirit of 28-32% alcohol called the brouillis.

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35
Q

Corenwyn (“corn wine”) gin

A

cask-aged version in which malt wine comprises at least 51% of the distillate.

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36
Q

Amarula flavor & country?

A

marula fruit & cream, south africa

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37
Q

awamori- country ? base?

A

Okinawan style of shochu, awamori, is always distilled from long grain indica rice.

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38
Q

Bénédictine flavor & country?

A

herbs & spices, france

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39
Q

what is the difference between cuvaision and cuvage?

A

cuvasion: maceration of skins during fermentation; cuvage- post

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40
Q
  1. What is the only method permitted for preserving Residual Sugar in Austrian Pradikatwein by manipulation?
A

i. Fermentation must be arrested through chilling, sulfuring, and sterile filtration; ii. The addition of unfermented grape must or sugar is forbidden.

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41
Q

midori flavor & country?

A

melon, japan

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42
Q

2 columns of continous still called?

A

analyzer and the rectifier)

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43
Q
  1. What is Scrumpy?
A

a. Traditionally produced hard cider of Western England particularly in the areas of Cornwall, Somerset, Devon, Dorset, and Bristol among other places.
b. Said to be more robust, pulpy, tannic and higher in abv than commercial ciders and typically still more often than carbonated though many examples have a slight spritz.
Sake

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44
Q

how continuous still heat liquid different from pot?

A

continuous uses steam, rather than direct heat, to vaporize the alcohol.

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45
Q

Amaretto base & flavor?

A

almond & apricot

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46
Q

Boonekamp- country? base?

A

germany

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47
Q

southern comfort base & flavor?

A

whiskey, Peach, Orange & Spice

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48
Q

Producers of Tennesee Whiskey

A

George Dickel, jack daniels, pritchards, nelson’s greenbriar

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49
Q

Brandy de Jerez - which still? which grapes?

A

copper stills (alquitaras) from wines based on Airén and Palomino grapes

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50
Q

Brandy de Jerez producers?

A

Domecq, Emilio Lustau, and Osborne.

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51
Q
  1. What is Medronho?
A

a. Traditional fruit brandy of Algarve produced from the fruit of a Medronho tree aka wild strawberry; though these are not like the strawberries we’re familiar with.

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52
Q

Calvados traditional still ? min aging?

A

twice in a copper pot still and aged for a minimum of two years in oak casks (domfrntais 3 years)

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53
Q

What is aspersion?

A

Spraying vines with water – to freeze over buds to prevent spring frost

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54
Q

Name 2 nut based liqeuers?

A

Amaretto, Frangelico

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55
Q

oude (“old”) genever

A

minimum 15% “malt wine”: a distillate of corn, rye and wheat.

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56
Q

curacao flavor & country?

A

Laraha Citrus; netherlands (antilles)

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57
Q
  1. What is berry pinking and what is it the result of?
A

a. Berry pinking is when grapes lose color on the vine and this is a direct result of too much sunlight

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58
Q

4 anish based spirits & country?

A

pernod, ricard, pastis 51, ouzo - france; sambuca (& elderberry); galliano (& vanilla) - italy

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59
Q

main grape of cognac?

A

ugni blanc (98% of plantings)

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60
Q

Georgia grape pomace spirit?

A

Chacha

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61
Q

fine de bourgogne from marc de bourgogne?

A

both are distilled ; fine is brandy (made from wine lees); marc is from grape pomace

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62
Q

Kahlúa flavor & country?

A

rum based & coffee, mexico

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63
Q

Hungary grape pomace spirit?

A

Torkolypálinka

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64
Q

armagnac distillation?

A
  1. distilled twice in a Charentais pot still, or 2. (approximately 95% ) undergoes only one distillation in Alambic Armagnacais copper continuous still- simpler version, predating Aeneas Coffey’s 1831 model, and produces a more flavorful, less pure (but less alcoholic spirit than double distillation in a pot still)
65
Q

palinka?

A

eau de vie , hungary

66
Q

Slovenia grape pomace spirit?

A

Tropinovec

67
Q

Sake Producers?

A

hakatsuru, kikusui, niizawa

68
Q

Bacterial blight

A

bacterial. kills young shoots. It is spread by rain and on pruning tools, and it can be controlled by copper sprays such as the Bordeaux mixture. Blight is found in South Africa, Southern Europe, Argentina, and Australia.

69
Q

Collage is another term for what stage during the wineamking process

A

fining

70
Q

Producers of Highlands Scotch

A

Ardmore, darmore, edradour, oban, glenmorangie,

71
Q

acquavit base and flavor? country?

A

a clear spirit made from fermented potato or grain and flavored with caraway root and other aromatics (basically flavored vodka); scandanavia

72
Q

Slivovitz, Mirabelle, Quetsch, and Prunelle eau de vie base?

A

plum

73
Q

Amer Picon flavor & country?

A

Orange & Gentian, France

74
Q

Kirschwasser (Kirsch) eau de vie base?

A

black cherries

75
Q

In what country would you find orujo? what is the base?

A

spain ; grape pomace

76
Q
  1. True or False, irrigation in the Wachau is illegal.
A

i. False, it is legal but strictly regulated as of 1983

77
Q

subregions of Cognac?

A

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

78
Q

Name 2 ways to de-alcoholize a wine after fermentation

A

reverse osmosis, spinning cones, vacuum distillation

79
Q

what is a scion?

A

The plant / budwood selection that is grafted onto the rootstock

80
Q

What is the name of the tool to measure sugar content in must ?

A

hydrometer

81
Q
  1. Guignardi bidwelli is the fungus that causes what vine disease?
A

black rot

82
Q

Why would a producer choose to use spinning cones during the winemaking process

A

Spinning Cones (for Fractionation): reduces alcohol

83
Q

black rot

A

fungal. Spores are released with spring rains and attack young green growth, forming small, reddish-brown circular spots on the leaves and dark lesions on the stems. to treat- remove all affected clusters from the vineyard, as the spores will otherwise overwinter in the plants. Copper-based fungicides are also effective.

84
Q

Van Der Hume flavor & country?

A

tangerine, south africa

85
Q

Name 3 Teinturier grapes?

A

Colorino, Alicante bouschet, pontac , saperavi

86
Q

Italy grape pomace spirit?

A

Grappa

87
Q

Bottled in Bond Bourbons?

A

EH Taylor, Evan Williams, Jeam Beam, Old Grandad

88
Q

pisang ambon flavor & country?

A

banana, netherlands

89
Q

Producers of High Rye Bourbon?

A

Four Roses, Basil Hayden, Bulleit, Woodford Reserve, Old Forester

90
Q

Suze flavor & country?

A

Gentian Root & Herbs, France

91
Q

continuos still or pot still ‘purer’? why?

A

stripping the liquor of excess congeners and creating a higher-alcohol spirit. While congeners are responsible for impurities, they are also the source of flavor; thus, the continuous still sacrifices distinction for a clean spirit.

92
Q

Single Barrel Bourbons?

A

Michters, EH Taylor, Four Roses

93
Q

Name 3 whisky based liqeuers?

A

southern comfort (american), drambuie, Glen Mist, glayva, irish mist

94
Q

Portugal grape pomace spirit?

A

Bagaceira

95
Q

Greece grape pomace spirit?

A

Tsipouro

96
Q

cognac still of choice?

A

twice in a copper Charentais pot still.

97
Q

Germany grape pomace spirit?

A

Trester/ tresterbrand

98
Q

3 ways to flavor spirit with additives

A

maceration, percolation, or infusion. Maceration and infusion are similar techniques that involve steeping a flavoring agent in alcohol; maceration is a slower, cold method and infusion is a quicker, hot method. The percolation method resembles coffee brewing, as the base spirit is pumped through the flavoring material.

99
Q

2 goals of cover crops?

A

Cover Crops: A) Prevent erosion B) bring nitrogen to soil C) Better water infiltration (reduces water runoff)

100
Q

Producers of Lowlands Scotch

A

glenkinchie, Auchentoshan, bladnoch

101
Q

Strega flavor & country?

A

saffron plus herbs & spices; italy

102
Q

What is the oldest-licensed distillery in the world?

A

bushmills

103
Q

Rye whiskey producers?

A

Sazerac, Rittenhouse

104
Q

Armagnac Producers?

A

Tariquet, Pellehaut, Laberdolive; Larressingle and Château Laubade

105
Q

how is sour mash whiskey made?

A

portion of spent mash is incorporated into a newly fermenting mash.

106
Q

Brandy de Jerez- solera/solera reserva/ gran reserva aging ?

A

Solera- 1 year; Solera Reserva- average 3 years; Solera Gran Reserva- average 10 years.

107
Q

Name 2 PDOs for vermouth?

A

vermouth di Torino ; vermouth de Chambery

108
Q

Miclo, Clear Creek producers of what?

A

eau de vie. miclo -alsace; clear creek - usa

109
Q

Kümmel flavor & country?

A

caraway, Netherlands

110
Q

Brandy is defined by the EU?

A

distillation of wine—not pomace—with a minimum abv of 36% and a minimum oak aging period of six months.

111
Q

Bulgaria grape pomace spirit?

A

Dzhibrovitsa

112
Q

Crème de Menthe flavor ?

A

mint

113
Q

What is “shatter”, when does it occur during the growing cycle and what is the result?

A

a) flowers that don’t “set” (aren’t fertilized) fall to ground; b) during flowering / fruit set c) fewer bunches per vine

114
Q

“straight” Bourbon req?

A

If the whiskey is aged for at least two years and made without any added coloring or flavoring,

115
Q
  1. What are three methods by which cider gains effervescence through production?
A

a. Direct carbonation where pressurized CO2 is pumped into the cider as it’s bottled; b. Seal fermentation vats before fermentation is complete. c. Bottle-fermentation similar to the Champenois Method.

116
Q

2 goals of pruning ?

A

Pruning: determines how many shoots will grow next year (how much plant will produce) & where they will be located.

117
Q

scion

A

To combat phylloxera, grapevines are comprised of two vines that have been grafted together. The scion is the portion of the vine above ground and is typically species Vitis vinifera.

118
Q

name 3 london dry gins?

A

Beefeater, Tanqueray, Bombay Sapphire, Gordon’s, and Boodles.

119
Q

cherry heering flavor & country?

A

cherry, denmark

120
Q

Krupnik flavor & country?

A

honey; poland

121
Q

3 producers of blended scotch?

A

dewars, cutty sark, famous grouse, johnny walker, chivas

122
Q

mirabelle is based from what?

A

yellow plum

123
Q

Bunch Rot

A

fungal.

124
Q

Tia Maria flavor & country?

A

rum based & coffee, jamaica

125
Q

Name 2 independent bottlers of scotch?

A

Duncan Taylor, Gordan & Macphail, Murray McDavid, Cadenhead’s, Blackadder, Maltman

126
Q

Ramazzotti flavor & country?

A

Roots, Herbs, Orange Peel, Anise

127
Q

Spain grape pomace spirit?

A

Orujo

128
Q

Chile grape pomace spirit?

A

Aguardiente de Chillán

129
Q

Producers of High Wheat Bourbon?

A

Weller, Pappy Van Winkel, Makers Mark, Old Fitzgerald, Larceny

130
Q

Advocaat- flavor & country?

A

sweetened egg, netherlands

131
Q

Campari flavor & country?

A

Herbs, Quinine, Rhubarb, Orange

132
Q

Eutypa dieback

A

fungal.

133
Q

North American Concord grape species?

A

Labrusca

134
Q

Bailey’s- flavor & country?

A

Cream & Chocolate; ireland

135
Q

subregions of armagnac?

A

Haut-Armagnac, Bas-Armagnac, and Armagnac-Ténarèze

136
Q

name 3 AOCs for Marc and a producer?

A 
Marc d’Alsace - 
Marc d’Auvergne
Marc de Beaujolais
Marc de Bourgogne - DRC
Marc d’Irouléguy
Marc du Jura - 
Marc des Cotes du Rhone
Marc de Chateauneuf du Pape
Marc de Gigondas
Marc de Muscat de Baumes de Venise
Marc de Bugey
Marc de Lorraine
Marc du Languedoc
137
Q

jonge (“young”) compared to oude

A

cleaner, more neutral Genever with less malt wine

138
Q

Crown gall

A

bacterial; It infects vine tissue during grafting, and later, galls form at the graft union and girdle the vine.

139
Q

Name 2 spanish style rums and their respective countries?

A

Diplomatico-Venezuela; Flor de Cana-Nicaragua; Zacapa- Guatemala

140
Q
  1. What is Ouzo? How is this different from Raki?
A

a. Ouzo is an anise-flavored liqueur and need only be made from min 30% grape –based distillate. b. Raki is also anise-flavored but made purely from grape distillate when from Turkey, its homeland. Confusingly, Raki is a synonym for Tsikoudia/Tsipouro in Crete.

141
Q

miclo is producer of what type of beverage?

A

eau de vie

142
Q

Chartreuse (Green or Yellow) flavor & country?

A

herbs, france

143
Q

Cointreau flavor & country?

A

orange, france

144
Q

St. Germain flavor & country?

A

elderflower, france

145
Q

what is dual trunk training and what are the advantages ?

A

2 trunks trained close together to create same canopy - to reduce loss in yield, expecially in cold winters, prevent freeze, and crown gall infections; safeguard in case one doesnt do well

146
Q

Godiva flavor & country?

A

chocolate, belgium

147
Q

chambord flavor & country?

A

black raspberry, france

148
Q

Boukha, is the national drink of Tunisia- what base?

A

A fig eau de vie

149
Q
  1. How can water stress during a vine’s growing season influence the color of red wine produced from its grapes?
A

a. Can cause dehydration and smaller berries with a higher skin to pulp ration leading to more concentrated color.

150
Q

flavorescense doree- kind of diease? what is it?

A

grapevine yellowing - phytoplasma

151
Q

Romania grape pomace spirit?

A

Tescovina

152
Q

What does bouché refer to on a bottle of cider?

A

bottled under cork in traditional method

153
Q

Licor 43 flavor & country?

A

vanilla & spice, spain

154
Q

Fernet Branca flavor & country?

A

herbs , roots, spices

155
Q

Old Tom Gin style? who revived?

A

lightly sweetened gin- revived by Hayman’s Distillery

156
Q

Name 2 tequila companies started before 1900?

A

Jose Cuervo, Sauza, Herradura, Casa noble, Siete Leguas

157
Q

Between depth filtration and surface filtration, which one is more invasive?

A

Depth Filtration: wine passes through maze in which large particles are trapped’ What: wine passed through thick filter (maze-like); as wine passes through, particles are trapped; used for wines w/ lots of particles (< prone to clogging than surface F); Surface Filtration: wine passed through perforated plastic membranes w/ uniform pore size → works via size exclusion; Absolute (filters out all particles larger than filter rating); Sterile filtration requires absolute filtration method

158
Q

irish distilleries?

A

Old Bushmills, Cooley, and New Midleton, maker of Jameson

159
Q

Downy Mildew

A

fungal.

spirit sake (1 decks)

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