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Master Sommelier Theory > Spirits > Flashcards

Spirits Flashcards

You may prefer our related Brainscape-certified flashcards:
Introductory Sommelier Exam (CMS) flashcards
1
Q

What are the typical base wines for vermouth production?

Italy

France

Spain

A

Italy - Cataratto or Trebbiano (Sicily)

France - Clairette or Picpoul

Spain - Airen or Macabeo

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2
Q

What is the Boiling Point of alcohol?

A

173 F

78 C

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3
Q

What is the average Angel’s Share per year of a barrel aged spirit?

A

2-5% evaporation per year

(up to 15% in a tropical environment)

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4
Q

Name 3 traditional botanicals used to flavor gin

A

juniper,
coriander,
orange peel,
anise,
cassia bark (Chinese cinnamon),
carraway,
angelica root

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5
Q

Genever PDO must originate from which 2 countries?

A

Netherlands,
Belgium

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6
Q

What is the precursor to rum?

A

Van Oosten Batavia Arack - distilled from sugarcane and red rice, invented by British soldiers in India - ingredient first used in punch

Swedish PUNSCH

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7
Q

Name 2 major categories of rum that must be distilled from sugarcane juice

A

Rhum Agricole
Cachaca

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8
Q

Don Facundo de Bacardi is famous for what innovation in the production of rum?

A

Filtration through charcoal, yielding a clear, light spirit (native to Cuba, escaped to Puerto Rico after the Revolution)

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9
Q

Australian Rum

A

Bundaberg

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10
Q

UK rum

A

Lamb’s,
OVD

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11
Q

USA rum

A

Cruzan

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12
Q

Puerto Rican rum

A

Captain Morgan,
Don Q

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13
Q

Nicaragua Rum

A

Flor de Cana

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14
Q

Haitian Rum

A

Barbancourt

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15
Q

Cuban Rum

A

Bacardi,
Havana Club,
Cana Brava (Panama)

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16
Q

Rhum Agricole

A

Clement (Martinique),
Saint James (Martinique),
Le Mauny (Martinique),
La Favorite (Martinique),
Trois Rivières (Martinique),
JM,
HSE

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17
Q

Barbados rum

A

Mount Gay,
Foursquare,
Plantation

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18
Q

Bermuda Rum

A

Gosling’s Black Seal (British Style)

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19
Q

Guyana Rum

A

El Dorado 12,
Lemon Hart 151 (Zombie cocktail)

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20
Q

Jamaica

A

Smith & Cross,
Myer’s,
Appleton,
Wray & Nephew

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21
Q

Reposado Tequila must be aged how long?

A

2 months in oak

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22
Q

Anejo?

A

1 year (max. 600 L for tequila, 200 L for mezcal)

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23
Q

Extra Anejo?

A

3 years

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24
Q

True or False the agave plant is part of the cactus family?

A

False - it is part of the lily family (succulent)

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25
Q

Name one other DO for agave spirits besides Tequila or Mezcal

A

Bacanora (Sonora - agave augustofolia),
Sotol (“Desert Spoon” plant - asparagus family Chihuahua),
Tuxca (Jalisco),
Raicilla (Jalisco),
Comiteco (Chiapas)

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26
Q

States of production for Tequila

A

Jalisco,
Nayarit,
Guanajuato,
Michoacan,
Tamaulipas

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27
Q

for Mezcal

A

Oaxaca,
Guerrero,
Durango,
San Luis Potosi,
Zacatecas,
Guanajuato,
Tamaulipas,
Michoacan,
Puebla

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28
Q

Define Single Malt Whiskey

A

made from malted barley,

made at one distillery using a pot still
(usually double-distilled to no higher than 70%)

aged min. 3 years

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29
Q

Blended Malt Whiskey

A

at least 2 single-malt whiskeys from multiple distilleries,

aged min. 3 years

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30
Q

Grain Whiskey is usually distilled in what type of still?

A

Column still - higher proof, less flavor,

oak 3 years

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31
Q

What is the style of Highland scotch
(Speyside, Perthshire, Northern, Island) ?

A

light, spicy, refined - slightly smokey;

the islands (Jura, Skye) are the most peaty

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32
Q

Highland distilleries

A

Macallan,

Balvenie,

Oban,

Dalwhinnie

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33
Q

Speyside distilleries

A

Glenlivet,

Glenfiddich,

Glenfarclas,

Benriach,

Craigellachie,

Cragganmore,

Monkey Shoulder

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34
Q

Isle of Skye

A

Talisker

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35
Q

Isle of Arran

A

Arran Malt

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36
Q

Isle of Jura

A

Jura Malt

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37
Q

What is the style of Campbeltown?
(producers - Springbank, Glen Scotia)

A

lightly peaty and salty

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38
Q

What is the style of Lowland?
(Auchentoshan, Glenkinchie)

A

light, soft, sweet

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39
Q

What is the style of Islay?

A

pungent, salty, seaweed

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40
Q

Islay producers

A

Laphroaig,

Lagavulin,

Bowmore,

Ardbeg,

Bruichladdich,

Bunahaiban

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41
Q

Blended Scotch Whiskey

A

a blend of one or more single malt whiskeys (usually a lower percentage) with one or more single grain whiskeys,

oak 3 years

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42
Q

Blended Grain

A

a blend of two or more single grain whiskeys (corn, wheat, etc),

oak 3 years

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43
Q

Can Scotch be matured outside of Scotland?

A

NO

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44
Q

Can Single Malt scotch be bottled outside of Scotland?

A

NO, but blended can

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45
Q

What differentiates Irish whiskey from Scotch?

A

grains are usually NOT peat-fired,

the pot-stills are larger,

also continuous stills are used creating softer, gentler feel,

also grains such as corn and wheat are often used in addition to malted barley

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46
Q

Aging requirements for bourbon?

A

must be new, charred oak barrels

for minimum 2 years

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47
Q

Age statements for bourbon?

A

must be the age of the youngest whiskey (same for scotch)

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48
Q

Age for bourbon must be on label if aged for less than:

A

4 years

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49
Q

What is the highest proof bourbon can be distilled to?

A

160 proof - 80% abv

(vs. 94.8% abv for scotch - 190 proof)

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50
Q

What is the highest proof that bourbon can enter the barrel?

A

125 proof

  • diluted with water to 125 proof or less before placed in new charred oak barrels
  • angel’s share may cause proof to increase further
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51
Q

What does “barrel strength” or “cask strength” refer to?

A

water cannot be added - proof must be within 2 degrees of when it was gauged in the barrel

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52
Q

Can Bourbon contain additives (carmel coloring, etc.)

A

NO

additives are allowed for Bourbon

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53
Q

Define Sour Mash

A

a portion of the wash ferment is held back and added to the next mash

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54
Q

Tennesse whiskey vs. Bourbon

A

Both min. 51% corn in mash bill, Tennesse max 79% corn - more of other grains

distilled to 80%, bottled at min. 40%,

Tennessee whiskey is maple charcoal filtered

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55
Q

Straight Whiskey

A

min. 51% single grain, aged min. 2 years barrel

(usually 4 in practice),

80-160 proof

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56
Q

Bonded Whiskey

A

single distillery,

min. 100 proof,

min. 4 years barrel,

not taxed until sale “released from bond”

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57
Q

How is Bourbon usually distilled - what type of still?

A

first in a column still,

then redistilled in a “doubler” or “thumper” (pot still)

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58
Q

Pappy Van Winkle story

A

Julian - worked for WL Weller,

bought back old bourbons - aged bourbons up to 23 years

  • only 7,000 bottles released every year - high wheat in mash bill
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59
Q

High Rye Whiskeys

A

Basil Hayden,

Bulleit,

Old Grandad,

Four Roses

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60
Q

High Wheat

A

Maker’s,

WL Weller,

Willett

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61
Q

Canadian whiskey is usually based on what grain?

A

Corn - Canadian whisky is a blend of straight whiskies,

aged in USED american oak,

min. 3 years

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62
Q

Canadian whiskey

A

Seagram’s - American (?) ,

Canadian Club,

Crown Royal

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63
Q

Japanese whisky

A

Nikka,

Suntory (Yamazaki),

Akashi

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64
Q

Australian whisky

A

Sullivan’s Cove (Tasmania)

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65
Q

Spanish whisky

A

DYC

66
Q

South African whisky

A

Three Ships

67
Q

Tennesse whiskey

A

Jack Daniels,

George Dickel

68
Q

Cognac - VSOP

A

4 years (youngest in the blend)

69
Q

Extra/Napoleon/Tres Vieux/Vielle Reserve Cognac

A

6 years (Extra, Napoleon, Vielle usually much older);

Napoleon is 4 years for Armagnac

70
Q

XO/Hors d’Age Cognac

A

10 years (usually well over)

  • formerly 6 years before 2018
71
Q

La bonne chauffe

A

second distillation, cut the heads, seconds, and tails

1st distillation is the broullis and repasse (spirit concentrated to about a fourth)

72
Q

Who makes L’Or de Jean

A

Martell - blend of 400 eaux de vies

73
Q

Who produced Louis XIII ?

A

Remy Martin (some eaux 100+ years)

74
Q

Grande Champagne soils

A

Cretaceous chalk - floral, finesse

75
Q

Petite Champagne soils

A

Cretaceous chalk - floral, finesse

76
Q

Borderies

A

groies - reddish, shallow chalk and clay

  • nutty with violets
77
Q

Fins Bois

A

clay and limestone,

kimmeridgean and portlandian

  • round, fruity
78
Q

Bons Bois

A

chalk with sand and clay

  • thin, fruity
79
Q

Bois Ordinaires

A

marshes (La Rochelle) and sandy beaches

  • thin and poor
80
Q

Premier Cru de Cognac indicates

A

Grande Champagne

81
Q

Fine Champagne indicates

A

at least 50% from Grande, rest from Petite

82
Q

Blanche armagnac

A

aged in neutral vessel for 3 months

83
Q

What type of oak is typically used to age Armagnac

A

Monlezun black oak

  • more robust, assertive flavor - less prevalent nowadays,

more used Limousin

84
Q

What grapes are used in the production of Armagnac?

A

ugni,

folle blanche,

colombard,

baco blanc (only hybrid allowed in any AOC)

85
Q

Calvados Pays d’Auge

A

max. 30% perry,

min. 2 years oak,

50% haut-tige

86
Q

Calvados Domfrontais

A

min. 30% perry,

min. 3 years oak,

50% haut-tige

87
Q

True or False pisco can be aged in wood

A

False,

and it cannot contain any additives

88
Q

Pisco Ancholado

A

A blend of two or more varieties

89
Q

Mosto Verde

A

A pisco distilled from partially fermented wine

90
Q

Describe how percolation works as a method of flavoring a spirit?

A

Flavoring agents are placed in a net or screen during distillation,

leading to intense aromas

91
Q

How does infusion work?

A

Flavoring agents are soaked BEFORE distillation

92
Q

How does maceration work?

A

Flavoring agents are soaked AFTER distillation

(alcohol - acts faster and more intense)

93
Q

What is the difference between quinquina and americano?

A

Quinquinas are based on chinchona bark as a bittering agent

while americanos are based on gentian root

94
Q

How is vermouth made?

A

base wine mixed with mistelle,

flavored with herbs, roots, bark, flowers, (usually by infusion)

then blended, pasteurized, refrigerated, and filtered

95
Q

What is Aquavit flavored with?

A

caraway

96
Q

Sambuca

A

anise, elderberry (Italy)

97
Q

Advocaat

A

sweetened egg (Netherlands)

98
Q

Amarula

A

marula fruit (South Africa) and cream

99
Q

Slivovitz

A

plum (Eastern Europe)

100
Q

Maracuja

A

passionfruit (Madeira/Azores)

101
Q

Raki

A

anise

102
Q

Get 27

A

mint

103
Q

subzones armagnac

A

haut,

bas (best quality),

tenareze

104
Q

armagnac producers

A

boigneres,

laberdolive,

laubade,

laressingle,

pellehaut (tenareze)

105
Q

Singani is made from what and comes from where?

A

Bolivia - brandy w/ muscat of alexandria base

106
Q

When was vermouth invented?

A

1796 by Antonio Carpano - spread to cafes in Turin, Genoa, Florence, Milan, Venice. Dubonnet was invented by Joseph Dubonnet in 1846 and used to treat malaria in the French Foreign Legion in North Africa. Tapas culture in Spain (going way back), “Happy Hour” in the USA 1970s.

107
Q

USA vermouths

A

Vya,

Lo-Fi,

Leopold, Mathiasson

108
Q

2 fernet producers

A

Fernet Branca,

Fernet Vallet,

Tempis Fugit (Petaluma)

109
Q

Zucca - main flavor

A

rhubarb - comes from Milano

110
Q

chartreuse cocktails

A

last word (green),

final ward (rye),

naked and famous (yellow),

bijou (yellow),

champs elysées (green)

111
Q

what does dunder refer to?

A

liquid left after distillation of a rum

  • “sour mash” version of rum - Jamaican styles
112
Q

difference between oude and jonge genever?

A

jonge - less than 15% cornwyn (malt wine - un-aged whisky - distilled from rye, malted barley, maize),

oude - between 15-50% cornwyn - 50% (must be cask-aged)

113
Q

1st commercially available japanese whisky?

A

yamazaki 12-year (Suntory)

114
Q

Mizunara

A

japanese oak

115
Q

cardamaro main flavor?

A

cardoon - artichoke relative (similar to cynar)

116
Q

Flavoring processes for Spirits

A

Infusion (before distillation - delicate aromas),

Percolation (during distillation),

Maceration (after distillation)

117
Q

Vodka could be distilled from

A

corn, potatoes, grapes, beets

118
Q

minimum abv for vodka in EU

A

37.5%

119
Q

3 Producers of Rye

A

Rittenhouse,

Old Overholt,

Sazerac,

Whistle Pig,

Templeton,

Bulleit

120
Q

5 Legal Types of Scotch

A

Single Malt,

Blended Malt,

Single Grain,

Blended Scotch,

Blended Grain

121
Q

Min. amount of times a scotch must be distilled

A

twice

122
Q

Min. aging for scotch prior to release

A

3 years

123
Q

XXO Cognac minimum aging?

A

14 years

124
Q

6 regions of Scotch production

A

Speyside,

Islay,

Islands,

Highlands,

Lowlands,

Campbeltown

125
Q

Who produces ‘Paradis’? “Le Richard”?

A

Hennessey

126
Q

Armagnac producers

A

Daroze,

Laberdolive,

Laressingle,

Laubade (vintage),

Domaine Boigneres (Bas) (vintage),

Pellehaut (Tenareze)

127
Q

top selling vodka in USA

A

Tito’s

128
Q

top selling spirit in the world *

A

Soju (Korean) - Jinro

  • it’s estimated that certain types of Chinese baiju outsell even Jinro, but the sales reports are not available
129
Q

Dr. Sylvius DeBouve

A

creator of Genevar - medicinal tonic

130
Q

5 styles of Gin

A

London Dry,

Old Tom (Hayman’s), Old Tom (Ransom - barrel aged),

Plymouth (Black Friar’s),

Genever (Bols),

Navy Strength (min. 58%)

131
Q

first American whiskey producer

A

Evan Williams, Elijah Craig started using new char barrels

132
Q

Talisker is located where?

Owned by?

Highland Park located where?

A

isle of Skye;

Diageo

Orkney

133
Q

50% of all Scotch production originates from which region?

A

Highlands + Speyside

134
Q

What are the chai in Armagnac production?

A

Above ground barrel aging cellar

135
Q

Distillation method for Armagnac

A

Continuous copper still

136
Q

Pays d’Auge vs. Domfrontais perry %

A

max. 30% perry, min. 30% perry

137
Q

1st stone fruit brandy to get a PDO

A

Fougerolles - Kirsch

138
Q

90% of mezcal is a distillate of what type of agave ?

A

Espadin

139
Q

what style of mezcal incorporates raw chicken?

A

Pechuga

140
Q

Major styles rum

A

British (Darker style, richer - demerara molasses-based and pot stilled)

Guyana (demerara river) - smoky earthy (Lemon Hart 151);

Jamaica - funky banana,

Spanish (Cuba, Puerto Rico - lighter, molasses-based, column distilled), Light Rum,

French - Rhum Agricole - Martinique, Guadeloupe (column distilled, sugar cane based)

141
Q

3 areas of British style rum in the Caribbean

A

Jamaica,

Barbados,

Bermuda,

Guyana,

Bahamas

142
Q

Spanish style

A

Cuba,

Puerto Rico

143
Q

additives for cognac

A

caramel for coloring,

wood chips,

demineralized water,

distilled water,

sugar

144
Q

EU Gin allowed artificial flavorings?

A

Yes, but not for London Distilled Gin

145
Q

single malt scotch whiskey

A

single distiller,

single season,

malted barley

146
Q

anejo tequila

A

min. 1 year,

less than 3 years (encino oak)

older is Extra Anejo

147
Q

brandy de jerez;

3 categories

A

aged in a solera,

usually distilled from airen (La Mancha),

matured in Jerez in ex-sherry butts;

“holandes” pot-still, distilled to less than 70% abv,

70-80% “aguardiente”,

86% “destillados”

“Solera Riserva” - min 3 years

148
Q

min. aging req. for calvados

A

2 years - Fine/***

149
Q

Irish Whisky

A

unmalted barley, monarchy was losing taxes so they taxed malting barley that’s why the irish don’t use malt

150
Q

“moonshine”

A

Scottish would malt their barley at night to avoid taxation

151
Q

Navy Strength

A

114 proof - gunpowder will still ignite

152
Q

What is Cornwyn?

A

Malt Wine - rye, malted barley, and maize

153
Q

What is an alligator char for Bourbon?

A

Must be aged in new, charred oak barrels - the longest char #4 - 55 seconds

154
Q

Requirements for Mezcal Artesenal?

A

Agave pinas must be cooked in pit ovens or cement,

NOT in stainless autoclaves

155
Q

Requirements for Mezacal Ancestral

A

Pinas must be shredded with wooden bats or stone wheel (tahona) NOT mechanical shredder

Distillation must occur in a clay or wooden vessel

156
Q

How does a “diffuser” work in high volume tequila production?

Diffuser produces a less characterful product

A

Heat, acid, and high pressure used to improve efficiency

Machine the size of basketball court

pinas are blasted with high pressure to extract starches,

then soaked in hydrochloric acid to convert starch to sugar OR put in high pressure autoclaves are used to cook the slurry.

157
Q

Which Cognac producers distill with the lees?

A

Remy Martin - adds weight and character, Courvoisier to some extent

(Hennessey and Martell go for smoothness w/o lees)

158
Q

What is the aging required for vintage Armagnac?

A

10 years

159
Q

What is the aging for XO Premium Armagnac?

A

20 years

160
Q

Can London gin be flavored with artificial flavorings?

Can the flavors be mixed (compounded) and not distilled?

Can gin be colored and sweetened?

A

NO (must be natural),

NO,

May not be colored and water can only be added

Only if it does not exceed .1 g/L in the finished product

Other Gin categories are fairly unrestricted

161
Q

Italian Brandy

German Brandy

Spanish Brandy

American Brandy

Australian Brandy

South African Brandy

A

Vecchia Romagna, Stravecchio Branca, Stock 84 (ITA)

Asbach 8 (DE) - (french wine)

Byass Lepanto PX, Osborne, Torres, Lustau (ESP)

RMS, Germain Robin (USA)

McWilliams (AUS)

KMW (SA)

162
Q

Carter Head Still

A

Botanicals are placed in a basket in the lyne arm for delicate extraction before being condensed - used for gin

Master Sommelier Theory (68 decks)

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