Spirit Tasting

Question 1

What colour are spirits after distillation?

Answer 1

Colourless- any colour that a spirit has is added after fermentation

Question 2

What are the main sources of colour in a spirit ? (3)

Answer 2

Oak, Natural colourings (from herbs or fruits) and manufactured colourings

Question 3

What is the range of colour intensity?

Answer 3

Water white-pale-medium-deep-opaque

Question 4

Why do you not need to swirl the spirit?

Answer 4

The aroma components are volatile enough, if they are there, you will be able to smell them. Swirling the spirit can cause so much alcohol to evaporate that it can anaesthetist your nose, making it impossible for you to smell properly.

Question 5

What is the colour scale for whisky?

Answer 5

Colourless-lemon-gold-amber-mahogany-brown

Question 6

What is the maturation level on the nose scale?

Answer 6

Uaged-short aged-matured-very aged

Question 7

Why does the taste of a bottle of scotch change due to oxidation over a period of time?

Answer 7

Volatile (floral and fruity) aromas will evaporate and the spirit will smell and taste less fresh and complex. A long opened bottle will still taste acceptable, but differences will be obvious.

Question 8

What are most spirits on the nose?

Answer 8

Light-medium-pronounced- only vodka is neutral

Question 9

How is the best way to get aromas from a spirit?

Answer 9

Describe the aromas you get, then add a splash of water (non chlorinated, room temp) How much water you add is up to you, but recommended as half the volume of the spirit.

Question 10

Can Bourbons be described as off-dry?

Answer 10

Yes, because producers are permitted to add levels of sugar to some spirits. It is done to ‘soften’ the spirit on the palate.

Question 11

Which liqueurs can be labelled as luscious?

Answer 11

Those labelled ‘creme de la’