Spirit-raw material-key character-cocktail eg Flashcards

Question

Raw material used for... | Neutral Vodka

Answer 1

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

Answer 2

Agave tequilana Weber only (var. azul)/ aka blue agave | (esp from Jalisco)/ 7-10/ s/t altitude/

Answer 3

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

Answer 4

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).

Answer 5

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

Answer 6

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

Answer 7

sweetened Gin

Answer 8

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.”

Answer 9

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]

Answer 10

-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

Answer 11

``` 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) ```

Answer 12

apples (ltd oak impact as large old oak used)

Answer 13

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.

Answer 14

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.

Answer 15

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.)

Answer 16

Richer and fuller than VS from same producer | Raisin, violets, oak and some tertiary (rancio, fruit cake etc)

Answer 17

muscats esp

Answer 18

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

Answer 19

Sugar cane juice | very diverse

Answer 20

Grains, and Barley per Scottish model.

Answer 21

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

Answer 22

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

Answer 23

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

Answer 24

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

Answer 25

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

Answer 26

Very pure style - not malty

Answer 27

Sugar cane juice (not molasses),-

Answer 28

``` Very characterful (short column still/few plates) Low strength ``` NB vintages common Vintage - smoother/ rancio/ inegration

Answer 29

apples (mostly) and pears

Answer 30

light to medium intensity (higher abvs/ short aged) | smooth, soft, light intensity (eg, Bacardi).

Answer 31

(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.

Answer 32

spicy, lemon zest, rye bread

Answer 33

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

Answer 34

Grapes, Ugni Blanc mostly (aka Trebbiano