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Spirit Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Four main style of Gin

A

London Dry,
Genever,
Plymouth,
Old Tom.

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2
Q

What is Bagaceira

A

Pomace based spirit in Portugal

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3
Q

Name 2 producers for Lambic

A

Lindemans,
Cantillon.

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4
Q

Where is Saison from

A

Hainaut Province, Belgium

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5
Q

Cépage for Calvados Pays d’Auge

A

Max 30% pear cider plus apple cider

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6
Q

What is Faro

A

Mix of lambic and lighter brewed beer then sweetened

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7
Q

Cépage for Cognac

A

Ugni Blanc,
Folle Blanche,
Colombard,
Sémillon,
Montils,
Folignan.

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8
Q

Min use of wheat for German wheat beer

A

50%

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9
Q

What type of still used for Irish Whiskey

A

Traditionally Pot Still 3 times, now can use Continuous Still.

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10
Q

What is Kölsch

A

Low temperature fermented Ale from Cologne, Germany

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11
Q

How long should Reposado Tequila be aged

A

2 month to 1 year oak

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12
Q

How long should Añejo tequila be aged

A

1-3 years oak

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13
Q

How long should Extra Añejo tequila be aged

A

Min 3 years oak

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14
Q

Cépage for Tequila

A

Agave tequilana (blue agave),
Mix other sugar

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15
Q

What is Kriek

A

Lambic refermented with Morello cherry

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16
Q

Ageing for Scottish whisky

A

Min 3 years oak

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17
Q

Requirements for Rye Whiskey

A

At least 51% rye,
Min 2 years in new charred oak.

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18
Q

How many times Cognac distilled

A

2 times in Charentais Pot Still

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19
Q

Major Scotch producing Islands

A

Skye,
Jura,
Mull,
Arran,
Orkney.

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20
Q

Cépage for Calvados Domfrontais

A

Min 30% pear cider

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21
Q

Ageing for Calvados Domfrontais

A

Min 3 years oak

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22
Q

How Calvados Domfrontais be distilled

A

Must continuous still

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23
Q

How Calvados Pays d’Auge be distilled

A

Must be cooper Pot Still

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24
Q

Cépage for Calvados AOC

A

No requirements, can produced from pear and/or apple.

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25
Q

Aging for Calvados

A

Min 2 years oak

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26
Q

How should Calvados AOC be distilled

A

Can use either still

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27
Q

Blended grain scotch

A

Produced from 2 more more grain whiskies

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28
Q

What is Genever

A

Type of Gin from Holland made by pot still and taste sweeter .

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29
Q

What is the main aromatic in Genever

A

Juniper

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30
Q

What is bottle-conditioned

A

A beer unfiltered then go through partial fermentation in the bottle.

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31
Q

Requirements for Corn Whiskey

A

Min 80% corn,
Can be unaged or aged in uncharred new barrel.

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32
Q

Aging for Blanche Armagnac

A

Min 3 month inert container

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33
Q

Calvados AOCs

A

Calvados,
Calvados Pays d’Auge,
Calvados Donfrontais.

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34
Q

Armagnac AOCs

A

Armagnac,
Blanche Armagnac,
Haut Armagnac,
Bas Armagnac,
Armagnac-Ténarèze.

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35
Q

Geographical Designations of Cognac

A

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

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36
Q

French cider PDOs

A

Contentin AOP,
Cournouaille (Cornwall) AOP,
Domfront AOP,
Pays d’Auge AOP,

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37
Q

Spanish cider PDO

A

Sidra de Asturias DO

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38
Q

UK cider PDO

A

Herefordshire Cider PGI,
Worcester Cider PGI,
Gloucestershire Cider PGI,
Traditional Welsh Cider PGI.

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39
Q
A

Cynar,
artichoke,
Italy

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40
Q
A

Iillet,
Aromatised wine,
Bordeaux wine plus citrus liquor,
France.

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41
Q
A

Dubonnet,
Aromatised wine,
Sweet fortified wine plus herbs, spices.
France.

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42
Q
A

Byrrh,
Aromatised wine,
Red wine, sweet muscat juice, quinine.
France.

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43
Q
A

Nonino,
Grappa,
Italy.

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44
Q
A

Advocaat,
Sweet, egg, brandy,
Holland.

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45
Q
A

Midori,
Melon,
Japan.

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46
Q
A

Licor 43,
43 natural ingredients, vanilla, herbs, spices,
Spain

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47
Q
A

Bushmills,
Irish Whisky.

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48
Q
A

Van der Hum,
Tangerine, brandy,
South Africa.

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49
Q
A

Cherry Heering,
Cherry,
Denmark.

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50
Q
A

Sloe Gin,
Simpsmith, London,
Sloe,
UK.

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51
Q
A

Limoncello,
Palini,
Lemon,
Italy.

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52
Q
A

Grand Marnier,
Cordon Rouge,
Orange, brandy,
France.

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53
Q
A

Bénédictine,
Flowers, berry, roots, spices,
France.

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54
Q
A

Ketel One,
Vodka,
Holland.

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55
Q
A

Curaçao,
Laraha orange peel,
Holland.

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56
Q
A

Picon,
Orange, gentian,
France.

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57
Q
A

Demerara Rum,
El Dorado,
Light style Rum from Guyana.

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58
Q
A

Highland Park,
Isle of Orkney scotch.

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59
Q
A

Talisker,
Isle of Skye.

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60
Q
A

Amarula,
Cream, Marula fruit,
South Africa.

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61
Q
A

Tia Maria,
Coffee,
Jamaica.

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62
Q
A

Kahlúa,
Coffee,
Mexico.

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63
Q
A

Glenmorangie,
Highland.

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64
Q
A

Pernod,
Anise Absinthe,
France.

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65
Q
A

Balvenie,
Speyside.

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66
Q
A

Ramazzotti,
Roots, herbs, orange peel, anise,
Italy.

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67
Q
A

Glayva,
Honey, tangerine, spices,
Scotland.

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68
Q
A

Ikon,
Vodka,
Russia.

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69
Q
A

Aquavit,
Scandinavian vodka flavored with caraway

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70
Q
A

Crème de Menthe,
Grillaud,
Mint,
France.

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71
Q
A

Godiva,
Chocolate,
Belgium.

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72
Q
A

Glen Scotia,
Campbeltown.

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73
Q
A

Glengyle,
Campbeltown.

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74
Q
A

Springbank,
Campbeltown.

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75
Q
A

Bulleit,
Rye Whiskey

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76
Q
A

Woodford Reserve,
Kentucky Bourbon.

77
Q
A

Jack Daniel’s,
Tennessee Whiskey.

78
Q
A

Sazerac Rye Whiskey

79
Q
A

WhistlePig,
Rye Whiskey.

80
Q
A

Oxford Rye Whiskey.

81
Q
A

Jim Beam,
Kentucky Bourbon Whiskey.

82
Q
A

Wild Turkey Bourbon Whiskey

83
Q
A

Averna,
Amaro,
Herbs, roots, citrus,
Italy.

84
Q
A

Pisang Ambon,
Banana,
Holland.

85
Q
A

Boobekamp,
Herbs, roots, spices,
Germany.

86
Q
A

Oban,
Highland.

87
Q
A

Dalmore,
Highland.

88
Q
A

Dalwhinnie,
Highland.

89
Q
A

Dalwhinnie,
Highland.

90
Q
A

Highland Queen,
Highland.

91
Q
A

Tomatin,
Highland.

92
Q
A

Loch Lomond,
Highland.

93
Q
A

B&B,
Brandy and Benedictine,
France.

94
Q
A

Galliano,
Anise, herbs, vanilla,
Italy.

95
Q
A

Amaretto,
Disaronno,
Almond,
Italy.

96
Q
A

Suze,
Gentian, root, herbs,
France.

97
Q
A

Tanqueray,
London Dry Gin,
UK.

98
Q
A

Bombay Sapphire,
London Dry,
UK.

99
Q
A

Beefeater,
London Dry,
UK.

100
Q
A

Gordon’s,
London Dry,
UK.

101
Q
A

Finsbury,
London Dry,
UK.

102
Q
A

Gibson’s,
London Dry,
UK.

103
Q
A

Sipsmith,
London Dry,
UK.

104
Q
A

St-Germain,
Elderflower,
France.

105
Q
A

Drambuie,
Honey, herbs
Scotland.

106
Q
A

Bols,
Genever,
Holland.

107
Q
A

Old Duff,
Genever,
Holland.

108
Q
A

Sambuca,
Anise, Elderberry,
Italy.

109
Q
A

Fernet Branca,
Amaro,
Italy.

110
Q
A

Maker’s mark,
Bourbon whiskey.

111
Q
A

Roku,
Japanese Gin.

112
Q
A

Monkey 47,
Germany.

113
Q
A

Silent Pool,
English Gin.

114
Q
A

Ki No Bi,
Kyoto Dry Gin,
Japan.

115
Q
A

Gunpowder,
Irish Gin.

116
Q
A

Copper Head,
London Dry,
UK.

117
Q
A

Scapegrace,
Gin,
New Zealand.

118
Q
A

Larios,
Gin,
Spain.

119
Q
A

Kongsgard,
Denmark.

120
Q
A

Balsam,
Herbs,
Easter and Northeast Europe.

121
Q
A

Elixir de Spa,
Herbs,
Belgium.

122
Q
A

Braulio,
Amaro,
Italy.

123
Q
A

Ancho Reyes,
Chiles,
Chile.

124
Q
A

Aperol,
Gentian, rhubarb, cinchona,
Italy.

125
Q
A

Baileys,
Cream,
Ireland.

126
Q
A

Bonet Estomacal,
Herbs,
Spain.

127
Q

Name a big French Liquor brand

A

Briottet

128
Q
A

Chambord,
Raspberry,
France.

129
Q
A

Jade 1901,
Absinthe,
Anise, fennel, herbs,
France.

130
Q
A

Maraschino,
Cherry,
Croatia.

131
Q
A

Mozart,
Chocolate,
Austria.

132
Q
A

Pimm’s No.1,
Gin based fruit cup,
Herbs, spices,
UK.

133
Q
A

Ricard,
Anise, licorice,
France.

134
Q
A

Rinquinquin,
Peach,
France.

135
Q
A

Unicum,
Herbs,
Hungary.

136
Q

What is a Coffey

A

Continuous still

137
Q
A

Coffey Still

138
Q

What is a Patent Still

A

Continuous still

139
Q

The two columns in continuous still

A

Analyzer,

Rectifier.

140
Q
A

Chopin,
Potato Vodka,
Poland.

141
Q

Requirements for Vodka in EU

A

Must be Neutral,
Min 37.5% abv,
If not made by potatoes or grain, must state the ingredients.

142
Q
A

Stolichnaya,
Vodka,
Russia.

143
Q
A

Belvedere,
Vodka,
Poland.

144
Q
A

Titos,
Corn vodka made in Pot Still,
Texas.

145
Q

Biggest difference between soju and shochu

A

Soju is filtered through charcoal.

146
Q

What is Awamori

A

An Okinawan style high alcohol shochu, 60% abv

147
Q
A

Hayman’s,
Old Tom,
UK.

148
Q

Minimum use of corn in Bourbon

A

51%

149
Q

Aging requirements for Bourbon

A

Aged in charred new oak,
If aged min 2 years without adding coloring or flavor can be labeled as “straight”,
If aged less than 4 year must state the length.

150
Q

Requirements for Tennessee whiskey

A

Must be filtered with maple charcoal before aging,

Must be produced in Tennessee,

Min 51% corn,

Must aged in new charred oak.

151
Q

Requirements for single malt scotch

A

Made from malted barley,
Pot still,
Single distillery.

152
Q

Requirements for single grain

A

Single distillery,

Produced from unmalted barley, wheat or corn.

153
Q

Requirements for blend malt scotch

A

Produced from a blend of malt whiskies

154
Q

Requirements for blended scotch

A

A mixture of malt and grain whiskies produced from different distilleries.

155
Q

Min abv for scotch

A

40%

156
Q

The 6 regions produce Scotch

A

Highland,
Lowland,
Speyside,
Islay,
Campbeltown,
The Islands.

157
Q
A

Glenkinchie,
Lowland.

158
Q
A

Auchentoshan,
Lowland.

159
Q
A

Bladnoch,
Lowland.

160
Q
A

Hendrick’s,
Gin,
Scotland.

161
Q

Ageing for VS Cognac

A

2 years

162
Q

Ageing for Supérieur Cognac

A

3 years

163
Q

Ageing for VSOP Cognac

A

4 years

164
Q

Ageing for Vieille Réserve Cognac

A

5 years

165
Q

Ageing for XO Cognac

A

10 years

166
Q

Aging for Napoléon Cognac

A

6 years

167
Q

Aging for XXO Cognac

A

14 years

168
Q

Aging for Hors d’Age Armagnac

A

10 years

169
Q

Aging for XO Premium Armagnac

A

20 years

170
Q

What is Raicilla

A

A distilled spirit with agave from Jalisco, just like Tequila and Mezcal

171
Q
A

Slivovice,
Plum,
Czech.

172
Q

Min aging for Armagnac

A

1 year

173
Q

Min aging for Cognac

A

2 years

174
Q

Min alcohol for Armagnac

A

40% abv

175
Q

Min alcohol for Cognac

A

40% abv

176
Q

Aging for VS Armagnac

A

1-3 years

177
Q

Aging for VSOP/Napoleon Armagnac

A

Min 4 years

178
Q

Aging for Vintage Armagnac

A

Min 10 years,
Indicate to harvest year.

179
Q

Min aging for Cognac

A

2 Years

180
Q

Aging for VS/Selection Cognac

A

2 Years

181
Q

Aging for Supérieur Cognac

A

3 Years

182
Q

Aging for VSOP/Reserve/Royal Cognac

A

4 Years

183
Q

Aging for Vielle Reserve/Reserve Royal Cognac

A

5 Years

184
Q

Aging for Napoleon/Heritage Cognac

A

6 Years

185
Q

What is Zacapa

A

Guatemalan Rum

186
Q

What is VEP

A

Vieillissement Exceptionnellement Prolongé (Exceptionally Long Aged)

Term for Chartreuse.

187
Q

What is Noilly Prat

A

Vermouth

188
Q

What is Applejack

A

Apple brandy

189
Q

What is Ginjinha (Ginja)

A

Portuguese cherry liqueur

Advanced Sommelier (35 decks)

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