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

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

Answer 5

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

Answer 6

sweetened Gin

Answer 7

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 8

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 9

-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 10

``` 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 11

apples (ltd oak impact as large old oak used)

Answer 12

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 13

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

Answer 14

muscats esp

Answer 15

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

Answer 16

Sugar cane juice | very diverse

Answer 17

Grains, and Barley per Scottish model.

Answer 18

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

Answer 19

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 20

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

Answer 21

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

Answer 22

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

Answer 23

Very pure style - not malty

Answer 24

Sugar cane juice (not molasses)

Answer 25

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

Answer 26

apples (mostly) and pears

Answer 27

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

Answer 28

(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 29

spicy, lemon zest, rye bread

Answer 30

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

Answer 31

Grapes, Ugni Blanc mostly (aka Trebbiano)