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Sommelier > Spirits > Flashcards

Spirits Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

State the ingredients allowed in the Bavarian Purity Law of 1516

A

Beer Ingredients:

  1. Barley malt
  2. Yeast
  3. Water
  4. Hops
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2
Q

Name the 2 main categories of beer

A

Lagers: Pilsner, Bock

  • bottom fermenting yeast
  • cool, slow fermentation
  • typically lighter in color, body, flavor and alcohol

Ales: Pale Ale, Stouts (Guiness)

  • top fermenting yeasts
  • warm, fast fermentation
  • typically fuller in color, body flavor and alcohol
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3
Q

Steps of Beer Production

A
  1. Harvest barley
  2. Germination - leave barley in warm/humid environment allowing the grains to sprout
  3. Kiln - to stop germination and possible toast the malt
  4. Grind into powder
  5. Steep - in warm water to extract maltose sugar creating wort (
  6. Boil - add hops and boil the wort, activating hops antibacterial properties and stabilizing the beer
    (Hops - flour)
  7. Yeast - add yeast
  8. Alcoholic fermentation
  9. Filter, pasteurize, bottle
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4
Q

Define wort and explain the role it plays in beer making

A

Wort is the sweet, malty liquid that begins by converting the starches of malted grains into sugar

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5
Q

Cognac (Brandy)

A

Brandy from the Cognac region in Southwest France

Brandy distilled from grapes: Ugni Blanc & Colombard

Distillation:
- 2 distillations in Copper Charentais Pot Still
First distillation - only 28-32%

Cognac Producers:
Hennessy
Rémy Martin
Courvoisier
Hine
Delamain
Martell

Cognac aging:

  • 3 Star/VS/de Luxe: 2 years minimum
  • Supérieur: 3 years minimum
  • 5 Star/VSOP/Ríserve: 4 years minimum
  • VVSOP/Grande Ríserve: 5 years minimum
  • Napoléon/XO/Royal/Vieille Ríserve: 6 years minimum—> NOW 10 years minimum aging since 2018

Cognac Zones:

  1. Borderies
  2. Grande Champagne
  3. Petite Champagne
  4. Fins Bois
  5. Bons Bois and Bois Ordinaires
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6
Q

Armagnac (Brandy)

A

Brandy from France - made from Ugni Blanc grapes

Main Grape: Ugni Blanc grape
Other Grapes: Baco Blanc, Folle Blanche, Colombard

Distillation: 2 types

  • 1 distillation: Copper Continuous Still
  • 2 distillations: Copper Pot Still
Producers:
Château de Laubade
Darroze 
Château du Tariquet
Château de Briat
Jean Danflou (négociant)

Armagnac Zones:

  1. Bas Armagnac
  2. Ténerèze
  3. Haut Armagnac
  4. Blanche Armagnac AOC

Differences from Cognac: Climate, Soil, Cooperage, Coloring

Armagnac aging:

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7
Q

Calvados (Brandy)

A

Brandy from Normandy, France - Apple cider distilled into brandy

made from distilled apple cider (50-60 varieties of apples used)

Best appellation: Pays d’Auge
Zones:

Calvados Producers:
Boulard
Adrian Camut
Domaine DuPont
Lemorton
Busnel

Calvados Zones:

  1. Calvados AOC
  2. Calvados Pays d’Auge AOC
  3. Calvados Domfrontais AOC
Calvados aging:
Fine/Trois Pommes/VS: minimum 2 years
Vieux/Riserve: minimum 3 years
VO/VSOP/Vieille Reserve: minimum 4 years
Goes d’Age/XO/Tres Vieux: minimum 6 years
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8
Q

Bourbon (Whisky)

A
  • made from at least 51% corn (most are made from around 70% corn)

Pot stilled and aged in charred white American oak

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9
Q

Peat

A

Fossil-fuel like soil made up of decaying plants and animals compressed in wet, bog land areas.

It burns incredibly well and as such is used to dry grains. That’s why peat is used in some whiskies alongside a smokiness from the burning process. Since it comes from the ground and is very soil like, it imparts earthy, dew-covered grassy notes

Peat is thousands of years worth of decaying vegetation, animals and moss which have evolved into layers

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10
Q

Wine based brown spirits

A

Cognac - Ugni Blanc and Colombard
Armagnac - Ugni Blanc grape
Calvados - Apple cider

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11
Q

Wine based white spirits

A

Eaux-de-Vie
Grappa
Marc

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12
Q

Beer based white spirits

A

Gin
Vodka
Lighter Rums
Lighter Tequilas

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13
Q

Beer based brown spirits

A 
Bourbon
Tennessee
Canadian
Scotch - distilled beer
Irish
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14
Q

Scotch (Whisky)

A

Scotch is a type of whisky

Produced in Scotland
Made from Barley steeped in water and then toasted

Scotch Regions

  1. Islay
  2. Highland - Oban
  3. Speyside - Macallan
  4. Campbeltown
  5. Lowland

Type of Scotch:

  1. Malt Whisky - Macallan
  2. Blended Scotch Whisky - Johnny Walker Red, Black, Green, Gold, Blue Label

Macallan is a malt whisky from Speyside, Scotland

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15
Q

Junmai

A

Pure rice wine, no adding of distilled alcohol to the rice

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16
Q

Honjozo

A

A small amount of distilled alcohol is added to the sake rice

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17
Q

Daiginjo

A

At least 50% of rice polished away

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18
Q

Ginjo

A

At least 40% of rice polished away

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19
Q

Shu

A

At least 30% of rice polished away

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20
Q

Nigori

A

Milky, unfiltered “cloudy” usually sweet sake

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21
Q

Explain what hops are and their use in beer making

A

Hop is flour and The bitterness helps balance the sweetness of malt and help stabilize the beer

Hops are the green cone-shaped flowers. The are the source of bitternes, aroma and flavor in beer.

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22
Q

Sake

A

A fermented rice beverage

Usually 6-20% alcohol

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23
Q

Kura

A

Beer brewery in Japan

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24
Q

Koji

A

Is a fungus that produces enzymes necessary for breaking down rice starch into fermentable glucose in sake production

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25
Q

Sake quality levels

A 
Shu - 30% of rice polished away
Ginjo - 40% of rice polished away
Daiginjo - 50% of rice polished away
Junmai - pure rice wine 
Honjozo - a small amount of alcohol is added
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26
Q

Moscow Mule

A

Vodka 2oz
Lime juice .5oz
Ginger Beer 4oz

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27
Q

White Russian

A

Vodka 1.5oz
Kahlua .75oz
Heavy Cream

28
Q

Negroni

A

Gin 1.5oz
Campari 1.5oz
Sweet Vermouth 1.5oz

Garnish with orange slice

29
Q

Gibson & Martini

A

Gibson:
Gin 2.5oz
Dry Vermouth .5oz

Garnish with 1-3 onions

Martini:
Gin 2.5oz
Dry Vermouth.5oz

Garnish with twist of lemon or green olive

30
Q

Brandy

A

Distilled spirit made from fermented fruit juice. It can be produced using grapes or fruit

  1. Cognac
  2. Armagnac
  3. Calvados
31
Q

Whisky

A

Whisky is a generic term for “distilled beer”

  1. Scotch - made from malted barley (produced in Scotland)
  2. Bourbon - made from at least 51% corn (produced in the USA)
32
Q

Spirits Method of Production

A

Continuous Still

  • lighter, cleaner spirits not aged and usually bottled and meant for near-term consumption
  • continuous, relatively short distillation
  • Vodka, gin, lighter runs, lighter tequila and aquavit

Pot Still

  • heavier, darker-colored spirits usually aged in wood
  • slower, gentler distillation resulting in more complex spirits
  • Malt Whisky, Cognac, Armagnac and other Brandies and Whiskies
33
Q

Gin

A

Made from cereal grains

Juniper is the predominant flavor

34
Q

Rum

A

Made from Sugar cane juice, molasses or dunder

35
Q

Vermouth

A

Wine-based aperitif - fortified and flavored with aromatic herbs and spices

Dolin producer (from Chambers appellation in Savoie, France)

36
Q

Nut based liquors

A

Frangelico - hazelnuts

Amaretto - almond

37
Q

Marc

A

French for a pomace Brandy

38
Q

Bourbon

A

Is aged in new American oak barrels that have been charred on the inside and gives extreme flavors

39
Q

Sake Production

A
  1. Milling — milling all of the starchy components, there are different levels
  2. Rinsing — imparts moisture on the rise
  3. Soaking — water content has to be concise so that each kernel has the proper amount of moisture
  4. Steaming — 200-220 degrees Fahrenheit
  5. Koji-Kin Mold — sprinkle it on the steamed rice and it converts the starches in the rice to sugars for fermentation, takes 4 days or so. This is a multiple parallel fermentation
  6. Yeast — once you have sugar, the yeast can convert sugar into alcohol after the Koji converts starch into sugar. Yeast ferments the sake and creates alcohol 15-22% alcohol. Diverse yeast strains
40
Q

What is koji-kin?

A

A fungus used to convert starches to sugar in sake rice

41
Q

What type of sake is Namazake?

A

Unpasteurized

42
Q

If a sake is labeled Jumai Daigingo

A
  • 50% of Rice grain is polished away
  • 50% of Rice Grain is remaining
  • no alcohol has been added
43
Q

What type of Sake is Nigori

A

Unfiltered

44
Q

Tequila Aging

A

Blanco — less than 60 days aging

Reposado— 2 months to 1 year aging in wooden containers

Añejo — more than 1 year in small oak barrels

Extra Aged or Extra Añejo — more than 3 years in small oak barrels

45
Q

Scotch Whisky

A 
Location: Scotland
Regions: 
—Islay
—Highland
—Campbeltown
—Lowland
Types: Single Malt vs. Blended
46
Q

Irish Whisky

A

Location: Ireland ONLY
Ingredients: Barley Base
Aging: 3 years in barrel
Producers: Jameson

47
Q

Canadian Whisky

A

Ingredients: Corn, Wheat, Rye, Barley
Aging: 3 years minimum aging
Producer: Crown Royale

48
Q

Bourbon Whisky

A

Location: must be produced in the USA, most is produced in Kentucky
Ingredients: minimum 51% Corn
Process/Aging: aged in new, charred, American White Oak
Producer: Maker’s Mark

49
Q

Tennessee Whiskey

A

Location: must be made in Tennessee
Ingredients: minimum 51% Corn
Process/Aging: filtered through a bed of Tennessee sugar maple charcoal
Producer: Jack Daniel’s

50
Q

Cognac Brandy

A

Location: Cognac AOP — Atlantic Coast of France (next to Bordeaux)
Fermentation: white grape-based wines
Grape: Ugni Blanc
Distillation: distilled twice in cooped pot stills
Aging: minimum of 2 years aging in French Oak Cask

51
Q

Armagnac Brandy

A

Location: Armagnac AOP — Southwest France Gascony
Fermentation: Brandy distilled from a blen of local grape varieties
Distillation: traditionally one distillation in a unique continuous still
Aging: minimum 2 years aging in French Oak Cask

52
Q

Calvados Eau De Vie

A

Location: Calvados AOP — Normandy, France
Fermentation: fermented apples and pears
Distillation: traditionally distilled twice in a copper pot still. Continuous still in some areas
Aging: minimum of 2 years aging in French Oak Cask

53
Q

Fruit Based Liquers

A

Orange
— Triple Sec
— Cointreau
— Grand Mariner

Apricot
— Amaretto

Peaches
— Southern Comfort

54
Q

Whiskey Liquers

A

Drambuie
Glayva
Irish Mist

55
Q

Cream Based Liquers

A

Bailey’s

56
Q

Coffee Based Liquers

A

Kahlúa

57
Q

Ginger based Liquers

A

Canton

58
Q

Elderflower based Liquer

A

Saint Germain

59
Q

Herb and Nut based Liquers

A 
Anisette
Bénédictine
B&B
Chartreuse
Crème de Menthe
Frangelico
Galliano
Ouzo
Sambuca
60
Q

Apples and Pears are the primary fruits of what spirit

A

Calvados

61
Q

Cognac and Armagnac are both

A

Oak Aged and Wine based spirits

62
Q

What is the base ingredient of rum

A

Sugarcane or molasses

63
Q

What is the predominant flavor of Kahlúa

A

Coffee flavor

64
Q

Flavoring a neutral spirit with botanicals such as juniper berries and lemon peel is common for

A

Gin

65
Q

“Peatiness” is a dominant flavor of what spirit

A

Scotch Whisky

66
Q

With what spirit is the term “reposado” used to describe aging

A

Tequila

Sommelier (27 decks)

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