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Advanced Somm Prep > Spirits > Flashcards

Spirits Flashcards

1
Q

Alcohol “proof” (America)

A

2x the % of ABV

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2
Q

Quality Russian Vodka Producers

A

Stolichnaya
Ikon

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3
Q

Poland’s best known Vodka brands

A

Chopin
Belvedere

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4
Q

What is Aquavit?

A

Scandinavian
-from fermented potato or grain
-flavored with caraway root & other aromatics

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5
Q

“London Dry” Gin

A

-method of production
-usually 75% corn & 25% barley
-flavors of juniper berries, citrus & spice

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6
Q

Popular producers of London Dry Gin

A

-Beefeater
-Tanqueray
-Bombay Sapphire
-Gordon’s
-Boodles

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7
Q

Genever, Holland Gin, or Dutch Gin

A

-Sweeter & less alcoholic than London Dry Gin
-juniper & malt are dominant aromatics
-may be oak aged
-from “malt wine”

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8
Q

Genever Gin styles

A

-oude (old) -traditional style, min 1 year in oak
-jonge (young) - cleaner, more neutral - less malt wine
-corenwyn (corn wine) - cask aged malt wine - min 51%

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9
Q

Plymouth Gin

A

-very aromatic - fuller bodied than London Dry Gin
-Produced only by Plymouth, Coates & Co. in England
-Proper Gin for “Pink Gin” cocktail

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10
Q

“Old Tom” Gin

A

-Lightly sweetened
-English style

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11
Q

Popular Gin cocktails

A

Martini
Gimlet
Tom Collins
Singapore Sling

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12
Q

Gin food pairing

A

Spicy or Salty foods

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13
Q

Bourbon Whiskey requirements

A

-Distilled from min 51% corn
-Aged in new, charred oak barrels
-if aged less than 4 years, the age must appear on the bottle

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14
Q

“Straight Bourbon”

A

Aged 2 years minimum & no added color

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15
Q

Tennessee Whiskey Requirements

A

Produced in Tennessee
Distilled from 51% corn
Filtered with maple charcoal prior to aging
Aged in charred oak

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16
Q

Rye Whiskey Requirements

A

-Distilled from 51% rye min
-Aged in new charred oak barrels for min of 2 years
-Examples - Sazerac & Rittenhouse

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17
Q

Corn Whiskey Requirements

A

-Distilled from minimum of 80% corn
-May be unaged or aged in used or uncharred new barrels

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18
Q

Requirements for all Scotch Whiskies

A

-Produced in Scotland
-Distilled 2xs (or more)
-Aged min 3 years
-Min 40% ABV

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19
Q

Single Malt Scotch Whisky

A

-Distilled from malted barley in pot still
-single distillery

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20
Q

Single Grain Scotch Whisky

A

-produced at a single distillery
-may include unmalted barley and other grains

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21
Q

Blended Malt Scotch Whisky

A

-Produced from a blend of malt whiskies

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22
Q

Blended Grain Scotch Whisky

A

Produced from 2 or more grain whiskies

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23
Q

Blended Scotch Whisky

A

-A mixture of malt & grain whiskies
-Produced at a number of different distilleries

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24
Q

Scotch - Highland Whisky
-descriptors & examples of producers-

A

-More peat & character
-more individuality
-Largest region
-Oban, Glenmorangie, Dalwhinnie, Dalmore

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25
Q

Scotch - Lowland Whisky
-descriptors & examples of producers-

A

-often lightest and least smoky
Great for those new to Scotch
-Glenkinchie, Auchentoshan, Blandoch-

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26
Q

Scotch - Speyside Whisky
-descriptors & examples of producers-

A

-NE Sccotland
-Generally mild & fruity
-Glenlivet, Glenfiddich, the Macallan

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27
Q

Scotch - Campbeltown Whisky
-descriptors & examples of producers-

A

-Pronounced peatiness & toasted seaweed - briny
-Only 3 Distilleries - Glen Scotia, Glengyle, Springbank

28
Q

Scotch - Islay Whisky
-descriptors & examples of producers-

A

-Most peaty, smoky style
-Ardberg, Lagavulin, Laphroaig

29
Q

Main Grape used in Cognac

A

Ugni Blanc
(Folle Blanche, Colombard & others allowed)

30
Q

Cognac AOP aging for VS

A

“Very Special”
2 years in cask

31
Q

Cognac AOP aging for VSOP

A

Very Special (Superior) Old Pale
4 years in cask

32
Q

Cognac AOP aging for XO

A

Extra Old
10 years in cask
(often 15-20 years)

33
Q

Examples of Cognac producers

A

Rémy-Martin
Hennessy
Martell
Courvoiser

34
Q

Distillation technique for Cognac

A

Distilled 2xs in copper Charentais pot still

35
Q

Armagnac aging requirements for VS

A

Very Special
1-3 years in barrel

36
Q

Armagnac aging requirements for VSOP

A

Very Special (Superior) Old Pale
4-9 years in barrel

37
Q

Armagnac aging requirements for XO

A

Extra Old -or- Hors d’Age
Min 10 years in barrel

38
Q

Grapes for Armagnac

A

Ugni Blanc, Colombard, Folle Blanche (Picpoul), Baco Blanc

39
Q

Producers of Armagnac

A

Larressingle
Château Laubade

40
Q

Flavor distinction of Armagnac to Cognac

A

-Armagnac tends to be more rustic, more firey & more flavorful than Cognac

41
Q

Distillation technique for Armagnac

A

Column still

42
Q

Tia Maria

A

Coffee Liqueur
Jamaica - made from Blue Mountain Coffee
(drier and lighter than Kaluha)

43
Q

Chambord

A

Black Raspberry
Sweetened with honey
made by “La Maison Delan” in France

44
Q

Midori

A

Bright green liqueur
-Japanese distiller Suntory
muskmelon flavor

45
Q

Sortilège

A

Canadian whisky & maple syrup

46
Q

Curaçao

A

Brandy based - bitter orange liqueur

47
Q

Sloe gin

A

Sloe - small, wild American plum
Bright red & medium sweet - flavor of wild cherry and bitter almond
-Sloe gin fizz

48
Q

Absente

A

-created by Michel Roux
-licorice flavor without wormwood
-should be diluted - 4 parts water to 1 part Absente - traditionally done by pouring the Absente through a sugar cube

49
Q

Bénédictine

A

Legend - 1510 - an angel appeared to a monk in a vision and urged him to use angelica as a remedy against the plague
-Recipe lost during the French Revolution - found in 1863 by Legrand family (still makes it)
-herbs and spices
-aged for 4 years
-DOM on every label (“Dio Optimo Maximo”)

50
Q

Charteruse

A

-elixir of long life - dating back to the 17th century
-Carthusian monastery
-130 different plants and herbs
-Green Chartreuse - minty, spicy flavor - 55% ABV
-Yellow Chartreuse - sweeter & mellower - with honey - 43% ABV
VEP (exceptionally prolonged aging) - aged in oak for 12 years - flavor mellows
-made in Voiron today

51
Q

Elisir du Dr. Rouxflavor

A

-Green liqueur
-14 different herbs and aromatics
-From landscape of Provence

52
Q

Galliano

A

-named after Italian war hero (Giuseppe Galliano)
-herbal-vanilla
-produced near Milan
*Harvey Wallbanger

53
Q

Jägermeister

A

Germany
56 herbs

54
Q

Pernod

A

Anisette - distillation using only aniseed
France

55
Q

Tuca Liquore

A

Italian
Light amber in color
moderately sweet herbal-vanilla

56
Q

Sambuca Romana

A

Italian
Anise, Elderberries & secret combination of herbs and spices (licorice like taste)

57
Q

Licor 43

A

Spanish (most popular liqueur in Spain)
Herbal Liqueur
43 ingredients

58
Q

Amer Picon

A

France - bitter
Gentian & Cinchona Bark
-Quinine & bitter orange
-Drink on the rocks with soda

59
Q

Angostura Bitters

A

Trinidad
-Developed in 1824 by Dr. Johann Siegert - spent 4 years trying to find a potion that would improve the health and appetite of the troop
-90 proof

60
Q

Cynar

A

Italy
Bitter - main flavor comes from artichoke leaves
Aperitif - on the rocks with orange slice

61
Q

Campari

A

Italy
Bitter - bright red, spirit-based aperitivo
Herbs and fruits from 4 continents - ingredients blended & then aged in oak
*Americano
*Negroni

62
Q

Fernet Branca

A

Italy
Bitter
-made in Milan by the Branca family
-Digestif

63
Q

Gammel Dansk

A

Denmakr
Bitter
20 different herbs & fruits - peppery, assertively herbal & completely dry

64
Q

Peychaud’s Bitters

A

United States
Bitters
New Orleans

65
Q

Punt e Mes

A

Italy
Bitters
Produced by the Carpano company in Piedmont since 1786
Can be used in Negroni or Americano

Advanced Somm Prep (18 decks)

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