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Master Sommelier Theory 2025 > Spirits > Flashcards

Spirits Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

List the regions for Scotch Production

A

Highland (including islands)
Lowland
Speyside
Islay
Campbelltown

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2
Q

Scotch - min abv?

A

min 40%
generally 40-46%
cask strength 60-63%

max 94.8% ABV after distillation

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3
Q

Scotch - allowed additives?

A

water and caramel coloring

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4
Q

How is scotch typically distilled?

A

Single malt- pot still required

most is distilled twice, continuous distillation is allowed.

Lowlands has a tradition of triple distillation

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5
Q

Define single malt scotch whiskey

A

distilled at a single distillery in a pot still, in one or more batches, from water and malted barley

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6
Q

Define single grain scotch whiskey

A

any Scotch whisky distilled at a single distillery that does not qualify as either single malt whisky or blended Scotch whisky

has some amount of malted barley, and can have other cereal grains

so a scotch made from 100% malted barley, but in a column still would be a single grain

made in a continuous still?

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7
Q

Define blended malt scotch whiskey

A

blend of single malts from multiple distilleries

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8
Q

Name a blended malt scotch

A

Monkey Shoulder
Jonnie Walker Green Label

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9
Q

Define blended grain scotch whiskey

A

blend of single grains from multiple distilleries

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10
Q

Name a blended scotch

A

Ballantine’s
Chivas Regal
Cutty Sark
Dewar’s
Famous Grouse

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11
Q

Define blended scotch whiskey

A

blend of single grain and single malt scotches

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12
Q

What are the requirements to list the year of distillation on a bottle of scotch?

A

Year of distillation may not be included on the label unless the year of bottling, period of maturation, or the age (in years) of the whisky is also included

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13
Q

What is the difference between a wash still and a spirit still in scotch production?

A

Wash stills tend to be heated by a ‘pan’ heat (direct heat from coal or gas) due to them being easier to clean than wort burnt onto the underside of a steam coil. They’re also larger (first distillation)

Conversely spirit stills tend to be coil heated. (second)

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14
Q

What is the product of the first distillation in scotch production?

A

“Low wine” = distillation of the wash. Typically around 20% abv

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15
Q

Scotch aging requirements?

A

All Scotch whisky must be aged for a minimum 3 years in oak casks with a maximum capacity of 700 liters

may only be matured in a permitted warehouse in Scotland

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16
Q

Scotch export requirements?

A

Scotch whisky may not be exported in oak or wooden vessels (inoxidative containers are legally allowed)

Single malt Scotch whisky must be bottled in Scotland (from November 23, 2012, onward)

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17
Q

Name the 6 major islands making Scotch. Which are lumped together with Highland?

A

Islay
Arran
Orkney
Skye
Mull
Jura

Orkney, Skye, Mull and Jura are included in the Highland GI

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18
Q

List 3 Islay Scotches

A

Ardbeg
Bowmore
Bruichladdich
Bunnahabhain
Caol Ila
Kilchoman
Lagavulin
Laphroaig
Port Charlotte

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19
Q

List 3 Highland Scotches

A

Aberfeldy
Dalmore
Dalwhinnie
Glengoyne
Glenmorangie
Loch Lomond
Oban

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20
Q

List 3 Island Scotches and which island they come from

A

Talisker (Isle of Skye)
Highland Park (Orkney)
Scapa (Orkney)
Arran (Arran)
Isle of Jura (Jura)
Tobermorey (Mull)
Abhainn Dearg (aka Red River- Lewis)

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21
Q

How long can scotch be aged in barrel?

A

up to around 30 years- after that too much alcohol evaporates, lowering it below the minimum 40% abv

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22
Q

What are the name of the columns in a continuous still?

A

Rectifier
Analyser

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23
Q

List 3 Speyside Producers

A

Aberlour
Balvenie
Glen Grant
Glenfarclas
Glenlivet
Glenfiddich
Macallan

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24
Q

List 3 Lowland Scotches

A

Auchentoshan
Glenkinchie
Bladnoch
Ailsa Bay
Daftmill

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25
Q

List 3 Campbeltown Scotches

A

Glen Scotia
Glen Gyle
Springbank

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26
Q

What did the 1784 Wash Act do?

A

Drew the original border between the Highland and Lowland regions. Taxed Highland distilleries based on the size of their still, and taxed Lowland distilleries per gallon in the wash (which was higher)

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27
Q

Requirements for all Scotch Whisky (from 2009 regulation)

A

Must be produced in Scotland, must provide an indication of category on the bottle, must be distilled at least twice, min 40%, must be aged at least 3 years.

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28
Q

Categories of Scotch in 2009 Scotch Whisky Regulations

A

Single Malt (malted barley, pot still, single distillery)
Single Grain (can have unmalted barley, other grains, single distillery)
Blended Malt
Blended Grain
Blended Scotch (blend of malt and grain)

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29
Q

What are the 4 main categories of Rum?

A

Light
Dark
Demerara
Rhum Agricole

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30
Q

Describe the character of Demerara rum. Where is it from?

A

Demerara rum is a light style unique to Guyana, where the spirit is distilled from molasses and sometimes aged for over a decade prior to release.

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31
Q

How is most light rum made?

A

In a continuous still, and charcoal filtered.

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32
Q

What is the most traditional way to distill rum?

A

pot still, batch distillation

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33
Q

dunder

A

residue left in pot still after distillation, Jamaican rum commonly adds dunder to active ferment to add more character to final distillate

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34
Q

What is Rhum Agricole?

A

Rhum agricole must be produced from sugarcane juice (as opposed to Molasses) column distillation is mandated in Martinique.

likely aged in Limousin french oak

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35
Q

List 3 rums from Barbados

A

Mount Gay
Real McCoy
Plantation

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36
Q

List 2 rums from Martinique

A

Rhum J.M.
Rhum Clement

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37
Q

List 2 rums from Jamaica

A

Wrey & Nephew
Appleton Estate

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38
Q

List a rum producer from the Dominican Republic

A

Brugal
Ron Barcelo

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39
Q

Where is Gosling’s made?

A

Bermuda

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40
Q

Where is Bacardi made?

A

Puerto Rico and Mexico

originally from Cuba, that distillery now bottles under the name Caney

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41
Q

Where is Sailor Jerry made?

A

USVI

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42
Q

List 2 US rum distillers

A

Pilar - FL
Privateer

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43
Q

List 5 japanese whiskies

A

Nikka
Suntory
Yamazaki
Mars Shinshu
Hakushu
Akashi
Hibiki

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44
Q

List 3 Japanese Gins

A

Nikka (yuzu + sour citrus)

Suntory Roku (Sakura flower, sakura leaf, sencha tea, gyokuro, sanshō, yuzu peel)

Kyoza Shuzo (yuzu)

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45
Q

Describe the difference between Scotch and Irish whiskies, and the reason for the difference in styles

A

A division in style between Irish whiskey and Scotch can be traced, along with many of the more important developments in whiskey’s history, to anger over new taxes. England’s policy of taxing distilleries’ final product was driving distillation underground, so in 1725 the English enacted a tax on malting barley, a procedure that was more difficult to hide.

The Scottish responded by heating their barley at night—the origin of moonshine—and the Irish simply started using a large proportion of unmalted barley in their whiskies. Thus, Irish whiskey is typically lighter in character. And because the Irish do not rely on peat for their fires, the resulting whiskey is less smoky in character than Scotch

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46
Q

New Midleton Distillery - who owns it? Whiskies produced?

A

County Cork (est. 1975) – produces Jameson, Powers, Paddy, Midleton, Redbreast, and others, including the independently sold Green Spot. Owned by Pernod Ricard since 1988

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47
Q

List at least 5 Irish Whiskey Distillers

A

Bushmils - owned by Jose Cuervo
New Midleton - owned by Pernod Ricard
Cooley - owned by Beam Suntory
Teeling - family owned!
Tullamore - owned by William Grant & Sons

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48
Q

Cooley Distillery - who owns it? Whiskies produced?

A

County Louth (est. 1987) – when opened it was the only independent distillery in Ireland.[49] Along with its sister distillery in Kilbeggan, it produces the Connemara, Tyrconnell, Kilbeggan and 2Gingers whiskeys. It has been owned by Beam Suntory since 2011.

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49
Q

Teeling Distillery

A

Irish distiller, originally made by Cooley, the family split off when Cooley was sold in 2011

est 2015! the first new distillery built in Dublin city for over 125 years

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50
Q

What is Tennessee Whiskey?

A

According to state legislation passed in 2013, Tennessee whiskey must be filtered with maple charcoal prior to aging and manufactured in the state of Tennessee

It is a sour mash whiskey, a style used by many bourbon distillers, in which a portion of spent mash is incorporated into a newly fermenting mash.

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51
Q

Bourbon vs straight Bourbon?

A

Bourbon is made with a minimum of 51% corn, and aged in charred new oak casks.

Straight bourbon is bourbon that has been aged for at least two years and made without any added coloring or flavoring

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52
Q

What is rye whiskey?

A

Rye is made from a minimum 51% rye and aged in new charred oak barrels for a minimum of two years

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53
Q

What is corn whiskey?

A

Corn whiskey is produced from a minimum 80% corn, and may be unaged or aged in used or uncharred new barrels.

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54
Q

List at least 3 bitter herbal liquers from outside of Italy

A

Jagermeister (GER)
Boonekamp (GER)
Amer Picon (FRA)
Suze (FRA)
Unicom (Hungary)

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55
Q

Which Mexican states produce Tequila?

A

Jalisco, Guanajuato, Tamalpais, Nayarit, and Michoacán

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56
Q

What is tequila distilled from?

A

tequila is distilled from the cooked piña (heart) of the blue agave plant.

the best tequila is made from 100% blue agave, but most is mixto, or min 51% blue agave

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57
Q

How is tequila distilled?

A

Either twice in a cooper pot still, or in a continuous still

58
Q

Tequila aging designations

A

Blanco or Silver: bottled right after distillation

Reposado: aged two months to one year in oak casks

Añejo: must be aged for at least one year in oak casks

Extra Añejo: min 3 years in oak casks

59
Q

Define Mezcal, where is it made?

A

Mezcal is the distilled liquor produced from fermented agave. It is made principally in the state of Oaxaca, but also in Guerrero, Durango, San Luis Potosí, Zacatecas

Most Mezcal is made from espadin agave, rather than blue agave

60
Q

List 3 brands of blended scotch

A

Chivas
Johnnie Walker
Monkey Shoulder
Dewar’s

61
Q

How is Vodka typically distilled?

A

In a continuous still, then charcoal filtered

62
Q

What is aquavit?

A

Scandinavian liquor aquavit, a clear spirit made from fermented potato or grain, and flavored with caraway root and other aromatics, is basically flavored vodka.

63
Q

How is gin produced?

A

a neutral grain spirit is flavored with a range of botanicals—juniper berries are the most important component—and redistilled

64
Q

What is London Dry Gin? Producers?

A

in addition to juniper, distinctive citrus and spice flavors. the style is process driven- botanical flavors are be added through re-distillation. no flavors can be added after.

Tanqueray, Bombay Sapphire, Gordon’s, and Boodles.

Requirements:
First, a neutral base spirit must be distilled to at least 96% ABV. 70% EU
None of the botanicals added can be synthetic or artificial – they must all be natural.
All botanicals must be added during the distillation process- not after

US min 40%
EU min 37.5%

65
Q

What is genever?

A

the original gin, from the Netherlands- made in a pot still, the spirit is sweeter but less alcoholic than London Dry gin. Juniper and malt are the dominant aromatics in genever, and the gin may be aged in oak casks, taking on color and roundness from the wood.

Traditionally, the genever recipe incorporates a minimum 15% “malt wine”: a distillate of corn, rye, and wheat (rather than neutral spirit). This traditional style is now labeled oude (old); a cleaner, more neutral genever with less malt wine is labeled jonge (young). Corenwyn (corn wine) is a cask-aged version in which malt wine composes at least 51% of the distillate.

66
Q

What is Plymouth Gin?

A

It is produced by Plymouth, Coates and Co., in England. It is fuller in body than London Dry gin and very aromatic

owned by Pernod Ricard

67
Q

What is Old Tom Gin? Brands?

A

A slightly sweetened style of British Gin

Hayman’s, Cotswold’s, Langley’s, Porter’s Tropical, Gin Lane 1751

68
Q

List the main categories of Gin

A

London Dry
Plymouth
Old Tom
Genever

Contemporary/New Western/New American - basically general category for gins not in one of the above categories

69
Q

Name 2 French vodkas

A

Ciroq (grapes)
Grey Goose (winter wheat from Picardy)
Jean-Marc (wheat)

70
Q

Name 2 Polish vodkas

A

Belvedere (rye)
Luksusowa (potato)
Chopin (they make potato, wheat, and rye)

71
Q

Name a vodka from Finland

A

Finlandia

72
Q

Name a Swedish vodka

A

Absolut
Svedka

73
Q

Netherlands Vodka

A

Ketel One (wheat)
New Amsterdam

74
Q

Brands of Genever?

A

Bols, Wennecker, de Borgen, Rutte, Boomsma

75
Q

What is sloe gin?

A

gin flavored with blackthorn berries and sweetened with sugar

brands: Sipsmith Sloe Gin, Hayman’s of London

76
Q

What is Navy Strength Gin?

A

Navy strength gin is an overproof bottling, which can read as spicy or fiery, but stands up well in mixed drinks.

Navy strength is 114 proof (57% ABV), the minimum proof required so that if the gin were to spill on gunpowder, the powder would still light

77
Q

Brands of Navy Strength Gin?

A

Four Pillars Navy Strength Gin, Perry’s Tot Navy Strength Gin (New York Distilling Co.), Freeland Dry Gin

78
Q

What is the name of the traditional hearth or pit oven utilized in Mezcal production?

A

Horno

79
Q

Vodkas distilled from grapes?

A

Ciroc
Hangar One (grapes and wheat)

80
Q

Potato vodka?

A

Chopin
Luksusowa
Chase English Potato Vodka

81
Q

Corn vodka?

A

Tito’s
Nikka Coffey Vodka
Prairie Organic

82
Q

rye whiskey vs rye vodka?

A

rye whiskey is distilled just once, and only to the alcohol purity at which it will be sold. rye vodka is distilled to 95 percent purity and then cut with water.

83
Q

Vodka min abv

A

The European Union: minimum alcohol content of 37.5%

United States: minimum alcohol content of 40%.

84
Q

EU Vodka label rules

A

2008 - Vodka made with anything other than grain or potatoes must have ingredients listed-

The success of grape-based vodka in the United States in the early twenty-first century prompted traditional vodka producers in the Vodka Belt countries of Poland, Finland, Estonia, Lithuania, and Sweden to campaign for EU legislation that would define vodka as only spirits made from grain or potatoes.

85
Q

US Vodka definition

A

note- this changed in 2020. it is no longer required to be without distinctive character, aroma, taste, or color….

“’Vodka’ is neutral spirits which may be treated with up to two grams per liter of sugar and up to one gram per liter of citric acid,” (these aren’t considered flavoring)

“Products to be labeled as vodka may not be aged or stored in wood barrels at any time except when stored in paraffin-lined wood barrels and labeled as bottled in bond… Vodka treated and filtered with not less than one ounce of activated carbon or activated charcoal per 100 wine gallons of spirits may be labeled as ‘charcoal filtered.’”

86
Q

Potato Vodka vs Grain

A

Starch vs. Sugar: Potatoes are a starchier base ingredient compared to grains like wheat or corn, which can have more sugar content. During fermentation, starches convert into sugars that the yeast feeds on to produce alcohol. However, starches require more conversion than sugars, and some leftover starches can contribute to a thicker, creamier mouthfeel in potato vodka

Distillation Choices: Many potato vodkas go through fewer distillation processes compared to grain vodkas. Each distillation purifies the alcohol further, but it also removes some of the flavor compounds. Since potato vodka producers often aim for a distinctive taste profile, they might leave in some of these flavor elements, resulting in a fuller-bodied vodka.

87
Q

pechuga

A

Mezcal de Pechuga is made when a finished mezcal is redistilled with local fruits, grains, and nuts, and a raw chicken or turkey breast is hung over the still, cooking in the emanating vapors, supposedly adding to the spirit’s final flavor.

flavor infused through evaporation: The oils of the protein and the fat go into the pot, and as (the distillate) starts to evaporate, the oils carry over. Those oils are very important in the final texture and flavor of the spirit itself.”

88
Q

benefits of copper in distillation

A
  • antibacterial properties
  • good conductor of heat
  • removes volatile sulfur compounds: sulfur compounds react with the copper and create copper sulfides, which stay on the walls of the still

higher / wider stills= more contact with copper = more compounds removed = lighter spirit

shorter / narrower = less contact = heavier

89
Q

vacuum distillation

A

Vacuum distillation lowers the boiling point of alcohol (and other components) allowing for extraction at much cooler temperatures. Proponents believe this “gentler” process captures more subtle and nuanced flavors from the botanicals, resulting in a gin with a more complex and vibrant taste profile.

traditional distillation is warmer

90
Q

What is mixto tequila?

A

Tequila made with min 51% blue agave, the remainder is fermented from other sugar sources

91
Q

What is Sotol?

A

A Mexican distillate DO in the states of: Chihuahua, Coahuila, Durango.
Plant Species: Dasylirion wheeleri (A succulent, rather than an agave plant.)

92
Q

List the Mexican distilled spirits DOs

A

Bacanora DO
Mezcal DO
Sotol DO
Tequila DO
Charanda DO
Raicilla DO

93
Q

Mezcal classifications

A

Añejo: mezcal aged in oak barrels of no more than 200-liter capacity for at least one year

Reposado: mezcal aged in oak barrels for at least two months

White/Joven: young mezcal (Joven being phased out)

Madurado en Vidrio: matured in glass for 12 months in cool dark place

94
Q

How long does the initial fermentation for tequila take? What is the resulting liquid called?

A

between 1 and 3 weeks. The liquid will settle after all the sugars have been converted and there are no more for the yeasts to feed on. This is what’s called ‘mosto muerto’ (“dead must”)

resulting liquid is called the tepache, and is about 5-10% ABV . Fermentation may occur in wooden vats or stainless steel tanks.

95
Q

What is the traditional method of milling pinas? What is commonly used now?

A

a tahona is a traditional milling stone, weighing up to 1 ton that is pulled by a mule on a flat, circular stone pit. This would grind the pinas and release the juices needed for fermentation. This technique is only used by handful of producers of Tequila

now, a Molina, or mechanical mill is more commonly used

96
Q

What is Raicilla?

A

DO for agave distillate made in Jalisco, Mexico. No blue agave allowed!

various age designations, ancestral/ artesenal, Raicilla de la Costa and de la Sierra allow different agave varieties.

97
Q

What is bagazo?

A

Agave fiber left over after milling, fermentation, and distillation. It may be used to insulate the hot rocks of the pit oven, and to seal joints on clay-pot stills.

98
Q

What is Bacanora? What is it made from?

A

DO for agave distillate made in Sonora, Mexico

Agave angustifolia (also known as Yaquiana)

99
Q

What is blanco/ silver tequila?

A

unaged- bottled immediately after distillation

100
Q

What is maguey?

A

The preferred term for agave in Oaxaca. The Spanish conquistadores brought the word with them from Hispaniola.

101
Q

What additives are permitted for Tequila?

A

Caramel coloring
Natural oak or encino oak extract
Sugar-based syrup
Glycerin

102
Q

What is Charanda?

A

DO in Michoacan for sugar cane distillate. Must be from 100% sugar cane grown in the delineated area.
Juice, piloncillo, or molasses is allowed

103
Q

Tequila is distilled to a minimum of what % abv?

A

35%

104
Q

Oro / Gold Tequila

A

Oro/Gold Tequila: Spirit enhanced by “mellowing” with caramel coloring or oak extracts.

105
Q

How is tequila distilled?

A

Distillation occurs either in a traditional pot still (twice) or by the continuous method

106
Q

What agave variety is most Mezcal made from? List some other varieties

A

espadín (Agave angustifolia)

other: arroqueño, tobalá, tepeztate, and many variations of Agave karwinskii

107
Q

Mezcal additives

A

Insects
Fruit
Herbs
Honey
Coloring agents
Meat

up to 5% of volume

108
Q

abocado

A

Flavored or infused mezcal. One of the classes of mezcal as defined by the current Norm.

109
Q

Which mexican states produce tequila?

A

Jalisco, Guanajuato, Tamaulipas, Nayarit, and Michoacán

110
Q

What is the traditional method for cooking agave for Tequila? What are 2 other methods

A

Horno de Tierra- stone lined pit in the ground. very slow, so no longer commonly used

also: autoclave, stone oven

111
Q

What agave is most tequila made from?

A

blue agave (Agave tequilana weber azul) - this variety is the fastest to mature, but still takes approximately 7 years before it’s ready to be harvested

112
Q

gin basket

A

method of distillation- botanicals are placed in a stainless steel “basket,” as the alcohol evaporates, if passes through the basket before being condensed, being flavored in the process

113
Q

methods of flavoring gin

A
  1. Maceration- botanicals are steeped in the base alcohol before distillation
  2. Vapor infusion- vapors pass through a mesh bag or basket before being condensed
  3. steeping after distillation (not for quality products)

vacuum distillation- can be used with either maceration or vapor infusion

114
Q

one shot gin

A

One shot means all the botanicals are placed in the still or vapour basket at once.

Multiple shot means botanicals are distilled individually or in groups, but not all together, and then blended back together to make the final gin. Multiple shot allows a distillery to keep a concentrated form of a single botanical and then easily switch up the recipe.

115
Q

cachaca

A

distilled from sugar-cane juice in Brazil

unaged (Portuguese: branca, “white” or prata, “silver”) and aged (amarela, “yellow” or ouro, “gold”

Sugar production was mostly switched from the Madeira islands to Brazil by the Portuguese in the 16th century. In Madeira, aguardente de cana is made by distilling sugar cane juice into liquor, and the pot stills from Madeira were brought to Brazil to make what today is also called cachaça.

38% and 48% ABV

116
Q

EU Gin alcohol

A

min 37.5% abv

distillate min 70% before dilution

117
Q

USA gin brands

A

Aviation
Koval
St George

118
Q

Where is Monkey 47 from?

A

German Gin from the Black Forest, Schwarzwald

119
Q

ouillage and rum

A

Topping up of the barrels. In warm tropical places, the angels’ share accounts for about 10% loss per year - whereas a cooler place like Scotland only sees about 2%

120
Q

spiced rum

A

rum spiced with vanilla, Cinnamon, Rosemary, Pepper, Aniseed. often sweetened

121
Q

cachaca producers

A

Pitu
Leblon
Ypioca
Abelha
Cachaça 51
Canario
Avua

122
Q

rum clairin

A

product of haiti. distilled from sugar cane juice or syrup. The fresh juice can either be used immediately or gently boiled on a “sirop de batterie” (a concentrate of cooked sugar cane juice obtained by evaporation) heated by direct fire into a light cane syrup, depending on the tradition of the village and producer.

The juice is then fermented using indigenous yeast strains before pot-still distillation, and the result is a raw, funky and rustic spirit with distinctive grassiness.

The boiler of the alembic is often fueled by dried cane fiber (called bagasse) creating a closed loop, sustainable system

distilled once and not diluted

123
Q

angostura rum

A

made in trinidad. same as bitters brand

they make Legacy, the most expensive rum in the world, $25k. blend of 7 rums, youngest is 17 years old

124
Q

Gargano classification

A

proposed rum classification, similar to the scotch classifications

Pure Single Rum – Molasses 100% Batch Pot Still Distillation
Pure Single Agricole Rhum – Cane Juice 100% Batch Pot Still Distillation
Single Blended Rum – Blend of 100% Traditional Column and Pot Still rums

Traditional Rum – Traditional 100% Column Still Distillation
Modern Rum – Modern / Industrial Multi-Column Distillation

Pure = 100% Pot Still rum
Single = 100% Single Distillery rum

125
Q

Where is Captain Morgan made?

A

Puerto Rico, but originally in Jamaica

126
Q

El Dorado rum

A

made in Guyana

127
Q

Wray and Nephew

A

made in Jamaica. known for overproof

128
Q

Barbancourt

A

french rum
molasses

129
Q

Martinique rums?

A

Rhum JM (first to produce agricole)
Clément
Trois Rivières
Neisson

all agricole producers

130
Q

Ron Abuelo

A

rum from Panama

131
Q

Brugal

A

rum from DR

132
Q

Flor de Cana

A

rum from Nicaragua

133
Q

Zacapa

A

rum from Guatemala

134
Q

Cadenhead

A

scottish rum (they also make scotch)

135
Q

Stroh

A

Austrian

136
Q

Olk Monk

A

dark rum from India

137
Q

rums from Cuba

A

Havana Club
Legendario
Ron Caney

138
Q

rums from haiti

A

Rhum Barbancourt
Rhum 1716
Rhum Vieux Labbé

139
Q

Martinique AOP - distillation

A
  • fermented sugarcane juice comes to 3.5-7.5%
  • distilled in column still
  • additives: sugar, caramel, oak chips, water
140
Q

Martinique AOP - aging

A

Blanc”: Min. 8 weeks in tank following distillation

“élevés sous bois”: Min. 12 months in oak with a minimum of 250 g/hl in volatile elements other than ethyl and methyl alcohol

“Vieux”: Min. 3 years in an oak cask of less than 650 liters with a minimum of 325 g/hl in volatile elements other than ethyl and methyl alcohol

VO: min. 3 years in oak barrels

VSOP/Réserve Spéciale/Cuvée Spéciale/Très Vieux: min. 4 years in oak barrels

XO/Hors d’Age/Extra Vieux/Grande Réserve: min. 6 years in oak barrels

Vintage: 6 years in an oak cask of less than 650 liters. Vintage indicates the year of distillation

must say Agricole on label

Master Sommelier Theory 2025 (57 decks)

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