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WSET L2 Spirits (GW own notes) > Spirit-raw material-key character-cocktail eg > Flashcards

Spirit-raw material-key character-cocktail eg Flashcards

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1
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Characterful Vodka
(ie, distillate/ie not tincture- macerated)

A

Typically smoother
More pure and precise fruit character if re-distilled

Traditional recipes for flavoured Vodkas: honey, fruits, spices/ eg Bison Grass brand.

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2
Q

Cocktail example for…

Cachaca

A

Caipirinha (lime, triple sec/simple syrup

Mojito cousin

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3
Q

Raw material used for…

Irish whisky

A

barley and grains mix

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4
Q

Raw material used for…

Spanish style Rum (Cuban style)

A

molasses

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5
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Armagnac Blanche

A

3 months in steel > clear

Fruity

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6
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Blended Scotch Whisky

A

light flavour intensity depending on blend

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7
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Irish whisky

A

Peat use is rare.
Unmalted barley- spicy, fruity, oily (nb diversity increasing)
Typically lighter than Scotch Whisky - Irish triple rather than double distilled.

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8
Q

Cocktail example for…

Cognac?

A 
Sidecar (lemon juice/ tripple sec)
Sazerac (bitters, absinthe/ sugar/ over ice
Pierre Collins (lemon juice/simple syrup/soda water)
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9
Q

Raw material used for…

Light Mark Rum

A

(column still / 90%+)

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10
Q

Raw material used for…

Armagnac Blanche

A

Folle Blanche

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11
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Aniseed spirits

A

anethole related aroma
louching when blended with water
Pastis inc liquorice
All sweetened except Absinthe

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12
Q

Raw material used for…

Blended Scotch Whisky

A

malt and grains mix whisky

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13
Q

Cocktail example for…

Bourbon/ Tennessee Whisky

A

Whisky sour (lemon juice/simple syrup/ optional egg white with dash of bitters)

Old Fashioned (angostura bitters/sugar/ over ice cubes)

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14
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Cognac XO

A

Rich and full
Very well integrated aromas:
raisin, floral, oak and rancio
smooth

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15
Q

Raw material used for…

Malt whisky

A

Barley

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16
Q

Raw material used for…

Rye Whisky

A

same as Bourbon except 51% min Rye

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17
Q

Raw material used for…

Mezcal

A

[oaxaca]

[various species/ Esp Espadin ‘agave angustifolia]

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18
Q

Raw material used for…

Grappa

A

pommace
Muscat familiy
(Italy only Grappa name)

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19
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Mezcal

A 
SMOKEY - key difference to Requila. 
Stone fires used for processing. 
Key influences: cooking/ use of fibres/ pot stills to low strength.
NB 2016 changes relaxing and tightening these influences: 
100% agave sugars
Mezcal - loose
Artisanal - pits and bricks/ inc fibres
Ancestral.- pits/fibres/direct heat
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20
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Pisco

A

very fruity and floral

ltd oak use

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21
Q

Raw material used for…

Aniseed spirits

A

aniseed, fennel, star anise

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22
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Bourbon/ Tennessee Whisky

A

Depends on mash bill.
Corn - sweetcorn
Rye - spicy rye bread
Wheat - soft and smooth

rich as low strength 80% max distil
new charred oak barrels - vanilla, coconut, sweet spice

Tennessee Whisky [a Straight Bourbon]> very smooth and aromas of sweetcorn vanilla and banana (owing to Lincoln County Process)

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23
Q

Cocktail example for…

Tequila

A

Paloma (lime juice/Mexican grapefruit soda/ or grapefruit juice and soda)

Margarita (lime juice, Triple sec, salt rim)

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24
Q

Cocktail example for…
Rum
Cachaca

A

Mojito (light rums esp) lime juice/sugar or simple syrup/mint leaves (smacked!)

dark ‘n stormy, were designed for a particular dark rum. In that case, it was Gosling’s Black Seal.

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25
Q

Raw material used for…

Neutral Vodka

A

anything of agricultural origin/ buying in enzymes is typical
Grains
Potatoes/ Poland esp

26
Q

Raw material used for…

Blanco Tequila

A

Agave tequilana Weber only (var. azul)/ aka blue agave

(esp from Jalisco)/ 7-10/ s/t altitude/

27
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Neutral Vodka

A

Can be rough if bought in neutral spirit and diluted without a final redistillation
different flavouring additives for texture and sometimes to lightly aromatise the spirit (nb NOT post ditillation flavouring)
Subject to quality of water used for dilution (nearly 60%)
Nb characterful vodka still neutral. Otherwise likely flavoured

28
Q

Extra Gin notes

http://www.beabetterbartender.com/gin-production/

A

Cold Compounding – This is the process used in making cheaper (supermarket) gins rather than distilled gins. A neutral spirit is used as a base to which oils and flavour essences are added to give the notes of juniper and other botanicals. The flavours are not ‘fixed’ into the spirit and are therefore lost very easily once the bottle is opened. This process makes a gin often referred to as ‘bath-tub’ gin.

Distilled Gin – The aim of making a gin is to extract the essence of the botanicals into the spirit and then reduce its abv with water before bottling. Different gin producers will use different botanical recipes and methods of infusion but they will use one of the following methods:
One-Shot Method – With the one-shot method, juniper and the other botanicals are macerated in the neutral spirit and water according to the distillers’ recipe. This maceration my go on for up to 48 hours. The botanicals are strained off and the spirit is poured into the still. The distillation occurs in a copper pot still. Some producers will distill with the botanicals in the still to further fix the flavours in the gin. Water is then added to the gin before bottling.
Two-Shot Method – This is quicker method and saves on still usage (therefore more economically viable). In this method, a much stronger mix of botanicals is used in the maceration and distillation process. This is used as a concentrate and mixed with neutral spirit alcohol to increase the final volume. Water is then added to the gin before bottling. The main brand using this method today is Gordon’s Gin.
Vapour Infusion Method – With this technique, the botanicals are not macerated with the neutral spirit. They are placed in a basket or cage in the neck of the still. The alcohol vapours pass over them during distillation and pick up the flavours for the gin. The main brands using this method today is Bombay Sapphire and Hendricks (the Carterhead Still).

29
Q

Raw material used for…

Bourbon/ Tennessee Whisky

A

Corn (maize) 51% min, and rye, wheat,

30
Q

Raw material used for…

Armagnac VS

A 
Folle Blanche (aka Picpoul) > floral
Baco (prunes aroma)
Ugni Blanc (least important for quality)
31
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Old Tom

A

sweetened Gin

32
Q

Mezcal vs Tequila extra notes
sugars added?

https://www.wellandgood.com/good-food/is-mezcal-healthier-than-tequila/

A

When you throw back a shot of tequila, what exactly are you putting into your body? Any guesses? While many high-end brands use 100 percent agave to create their spirits, regulations state that, in order for a liquor to be called tequila, it needs only be composed of 51 percent agave. What’s the other 49 percent? A “tequila helper” made from other types of sugar, most often cane sugar. The kicker: Tequila brands aren’t required to list out their sugar sources.

So how do you add some south-of-the-border vibes to a night out when you want to avoid shrug-emoji ingredients lists? One option is mezcal—a majorly trending Mexican liquor that’s made from agave, like tequila, but is ultra-pure in terms of ingredients and craftsmanship.

“Mezcal is becoming the spirit of choice among those who are health conscious,” says AdrinAdrina, co-founder of craft mezcal brand Gem&Bolt. “It’s the cleanest spirit on the market due to its traditional production process and the fact that mezcal must contain 100 percent agave by law.”

Not to mention it’s got a complex taste that definitely won’t bring back bad memories of spring break. “Mezcal has tones of earth, ash, smoke, wood, dirt, rock, and farm animal,” says Ray Wicks, mixologist at Wabi Venice in Los Angeles. (Okay, I know that doesn’t make it sound super appealing, but it really is tasty.) Wicks’ colleague behind the bar, Conner Mitchell, adds, “Basically, when you drink mezcal, you feel like you’re being grounded on the inside. It’s an incredible intoxicant.”

33
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Cognac VS

A

Amber-brown
Raisin, violets, oak
Slightly sharp (smooth with age)/ 2 yrs min age of youngest spirit in the blend.
(nb most slightly sweetened)
NB double distilled at least. 2 yrs min in oak (stars new > old end) [2-4-6]

34
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Blanco Tequila

A

-warming texture
-herbacious/ bell pepper/ vegetable/ pepper
-influences: altitude/cooking time/fibres used/pot stills/strength
-oak rare (but for anejos) …
Reposado - large oak so influence limited
Reposado and anejo Smoother and more complex
Agave flavours easily overwhelmed so heavy oaking is rare
[repo 2 months/anejo 1 yr/ extra enejo 3yrs]
Gold Tequila - colour from abocado (softens and sweetens)
SEE notes on sep question tab

35
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Distilled Gin

A 
Juniper
Coriander seeds
Citrus peel
Angelica root
orris root
More pure and precise fruit character if re-distilled
integration etc depends on process:
Maceration (tincture)
Re-distillation 
Added natural flavourings
Added artificial flavourings (Cold Compounding)
36
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Calvados

A

apples (ltd oak impact as large old oak used)

37
Q

Cocktail example for…

Neutral Vodka

A

Martini

38
Q

Bourbon extra notes

A

Straight Bourbon:
2 years in new oak…
https://americanbourbonassociation.com/bourbon-what-is

Straight
For bourbon to be designated “straight bourbon whiskey” it must have aged in new charred oak barrels for a period of at least two years.

New barrels
The requirement for new charred oak barrels contribute to better aging and color characteristics. Since no artificial colorings or flavorings can be added, this requirement is instrumental in the maturation of bourbon flavor. Other types of whiskey can be aged in used barrels.

Aging Conditions
The temperature extremes between hot summer and cool winter seasons where bourbon is crafted contribute greatly to the aging process in bourbon whiskey. The temperature changes affect how the bourbon reacts with the oak, resulting in an accelerated aging process, relative to other whiskeys.

39
Q

Rum and climate

A

It is also important to note that not all rums require the same amount of time in the barrel. Climate plays a large role in aging times. For instance, the Caribbean’s warm, humid climate can make a rum in just a few years that tastes similar to an American rum that has been aged for a decade or more.

40
Q

Notes on Rum sweetness

https://vinepair.com/wine-blog/does-rum-have-sugar-in-it/

A

In most cases, rums with sugar added to them are on the darker end of the spectrum. Light rums, produced more often in countries with Spanish influence, are intended to have lighter, dryer bodies—more mixable, malleable. Dark rums, generally produced in countries with French or English influence, are where sugar addition would “make sense,” the darker flavor profile being more redolent of molasses, vanilla, tropical fruit, etc.

As commenters argue in the forum (remember, these are rum lovers, generally savvy to market trends), the addition of sugar is likely bad for rum—not a necessary corrective, per se, but an easy way to create the expected impression of “sweetness” in a lower quality rum. Imagine taking a lighter rum that you don’t bother to oak-age very much and just “correcting” it with caramel and sugar. (Being able to skip steps is clearly enticing in the spirits industry.)

41
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Cognac VSOP

A

Richer and fuller than VS from same producer

Raisin, violets, oak and some tertiary (rancio, fruit cake etc)

42
Q

Raw material used for…

British style Rum

A

molasses

43
Q

Raw material used for…

Pisco

A

muscats esp

44
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Grappa

A

pronounced herbaceous
….and floral/fruit when from Muscats
sharp texture
inert vessel maturation for year + create fuller smoother texture

45
Q

Raw material used for…

Cachaca (Brazil) “Ka-shas-a”

A

Sugar cane juice

very diverse

46
Q

Raw material used for…

Japanese Whisky

A

Grains, and Barley per Scottish model.

47
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Malt whisky

A

malt and cereal
type of oak:
Bourbon - subtle coconut, vanilla and spice
Sherry/Jerez: dried fruit, orange peel

Islay esp for smokey peat

48
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
British style Rum

A

heavy Marks
Navy Rum - blend of Jamaican and Guyana>
Jamaica - high ester/very fruity
- inc high ester White Rums, similar to Rhum Agricole

Guyana- very rich and deep, needing ageing (palate weight and mouthfeel)

Barbados - less pronounced, elegant, smooth and soft

49
Q

Cocktail example for…

Pisco

A

Pisco sour (lime juice/simple syrup/egg white with dash of bitters)

50
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Light Mark Rum

A

light flavour intensity (unaged/ also aged and Golden Rums)

51
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Rhum Agricole /French influence (Martinique & Guadeloupe)
nb sweetness?

A

short continuous column still- pronounced vegetal, cane-juice character and high esters.
White Rums very intense
Dry and off-dry (Spanish are sweeter)

52
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Japan Whisky

A

Very pure style - not malty

53
Q 
Raw material used for...
Distilled Gin 
nb flavoured = tincture
re-distilled - distillate
plus see sep tab-notes on Cold Compounding
A

See Vodka

54
Q

Raw material used for…

Rhum Agricole /French influence

A

Sugar cane juice (not molasses),-

55
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Armagnac VS/ Vintage

A 
Very characterful (short column still/few plates)
Low strength

NB vintages common

Vintage - smoother/ rancio/ inegration

56
Q

Raw material used for…

Calvados

A

apples (mostly) and pears

57
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Spanish style Rum (Cuban style)

A

light to medium intensity (higher abvs/ short aged)

smooth, soft, light intensity (eg, Bacardi).

58
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Heavy Marks Rum

A

(distilled to a relatively low strength/ Pot stills esp)
Smooth
Caramel colouring widely used > Golden Rums esp
Diverse:
-very fruity. ‘high ester’
-Rich and savoury
-aged and unaged
- aged: bruised fruit, over-ripe banana, rancio / > inc meaty, leather rancio (and darker)
(above typically used in blends)
-some sweetened prior to bottling> medium sweetness often

NB for spiced Rums: Nutmeg, cinnamon, vanilla, clove, cardamom, peppercorns, anise, allspice, and orange peels are among the ingredients used in spiced rum.

59
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Rye Whisky

A

spicy, lemon zest, rye bread

60
Q

Key characteristics: colour/ pronounced or neutral?/ aromas - fruit, spice, oak, rancio? / texture? for…
Cachaca

A

very diverse
most unaged/ vegetal, grassy, fruity aromas
slightly sweetened.

61
Q

Raw material used for…

Cognac

A

Grapes, Ugni Blanc mostly (aka Trebbiano

62
Q

Raw material used for…

Heavy Marks Rum

A

Molasses

WSET L2 Spirits (GW own notes) (13 decks)

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