SPIRITS Flashcards

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1
Q

Explain the principals of destillation

A

raw material containing sugars

heat (alcohol vapors at a lower degree than water, 78 C)

collect spirit in pot still (fire and wash) or continous still (coils and water)

bottle or age in barrel

flavours can be included in all of the steps
maseration, infusion, used oak

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2
Q

how is scotch whisky made?

A

Made IN Scotland, quality akin to wine

four types:

single malt
vatted malt
blended
single grain

Malt whisky production:

Barley in water, spread on concrete floor

Germination

Heating barley to stop germination, adding smoked flavours

Malt is cracked

Boiling water adding to mash-tun to extract sugars and flavours

Wort is drawn off, and fermented

This wash is twice distilled in a pot still

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3
Q

How is Irish whiskey made? What types exist? Name some special terms used

A

Made IN Ireland

wash of malted and unmalted barley with grain

germination stopped by KILN rather than fire

giving irish Whiskey less smoked taint than scottish

Bushmills, JAmeson, Tullamore Dew, Powers, Redbreast

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4
Q

How is US Whiskey made? What types exists? Name some special terms used

A

Bourbon is American whiskey made from maize, rye and malted barley

At least 51% corn (maize) spirit

Continous still and maturred andnew oak casks for min. 2 yrs

95% produced in Kentucky

American rye whiskey and Canadian rye whiskeys are made from rye.

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5
Q

How is cognac made? Name some special terms used

A

Brandy is the distillation of the fermented juice of fresh grapes without addition of other spirits

must is fermented in 7-10 days
wine is acidic, harsh with 7-9 % abv
Charentais stills are used (copper pot stills)

Brouillis=
78C heat where the vaporized alcohol condenses into the Brouillis (raw spirit, ca. 28-32 % abv)

Bon Chauffe=
Second distillation is called bon chauffe

Couer or heart=
middle portion of the bon chauffe

Tête is the first part, queue the last

Tête-Couer-Queue during 2nd distillation

Couer is run off into Limousin or Troncais oak to mature (min 3 years)

It takes appr. nine casks of wine to produce one cask of bon chauffe

Cognac don’t mature after bottling

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6
Q

How is armagnac made? Name some special terms used

A

This brandy is produced in Armagnac, south of Cognac

Three regions
Haut-Armagnac (sandy soil)
Bas-Armagnac (sandy soil, the best)
Tènaréze

Four AOPs:
Armagnac
Armagnac-Ténaréze
Bas-Armagnac
Haut-Armagnac

Using a contionous still, so armagnac (58%) gets lesser abv than Cognac (ca. 72%)
Armagnac has therefore more flavour

Same procedure as Cognac

Maturing in sapping oak called Monlezun oak, ca 10 years maturing, no caramel added

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7
Q

How is calvados made? Name some special terms used

A

made from distilled fermented apple and pear juice, dry, apple-flavoured and brown in colour

Made in continuous still, but not Pays d´Auge (pot still)

Calvados AOP
Calvados Pays d´Auge (best)
Calvados Domfrontais AOP

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8
Q

How is Tequila made? Name some special terms used

A

Jalisco (best)
Nayarit
Guanajuato
Michoacán
Tamaulipas

Produced from agave tequilana or blue agave:
the heart (pina) is hacked off, chopped and steamed
sugars and yeast added
fermentation in stainless steel vat, 2 days -> pulque
double distilling to 52-53% abv
filtered and matured in white oak casks for 8 months to seven years

Joven abocado/Oro
unaged, colouradded

Blanco/Joven/Plata
60 days

Reposado
60 days to 1 year

Anejo/extra
aged wooden barrels (max 600L), min 3 years

Curado is flavoured tequila

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9
Q

How is gin made? Name some special terms used

A

gin is made by
distilling a wash made from fermented grain, malted barley, maize or rye

often flavoured with botanicals, esp. juniper berries (einebær), coriander, angelica root, liquorice

London dry Gin = very dry

Plymouth Gin = unsweetend, more aromatic than london dry

Sloe Gin = a liqueur as it is sweetened

Old Tom Gin= softer than London dry

Dutch gin or genever gin = dutch, made from malted barley, wheat, corn and rye and aged before sale

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10
Q

How is vodka made? Name some special terms used

A

distilled in a continous still (odourless 96% ABV)

re-distilled to get alcohol down and then watered out to desired ABV

Traditional vodka is distilled from wheat and odourless

best made from rye, molasses, grains

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11
Q

How is rum made? Name some special terms used

A

spirit distilled from fermented molasses or sugar cane sugar

two main styles of rum: light or dark

White or silver rum=
Cuba, Puetro rico, Jamaica, stainless steel

Demerara rum
Guyana, river Demerara, 3 yrs wood, adjusted with caramel

Dark or black rum
rich, fullbodied from Jamaica
Wood for 5-7 yrs, adjusted with caramel

Golden rum and spiced rum =
oak maturation , flavoured with spices

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12
Q

Name the aging regimes in Cognac production

A

Terms are based on minimum age in cask before bottling

***/VS = min. 2 years (cocktail cognacs)
VSOP = Very special old pale, 4 years
Napoleon = 6 years
XO = 10 years
XXO = 14 years

Issued by
Bureau National Interprofessional du Cognac (BNIC)

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13
Q

Name the aging regimes in Armagnac production

What qualities, blending and aging regimes are there?

A

Armagnac terms on labels, stating the youngest wine in the blend

*** = 1-3 years
VSOP = 4-9 years
Napoleon = 6-9 years
XO = min. 10 years

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14
Q

Name the aging regimes in Calvados production

What qualities, blending and aging regimes are there?

A

Terms refer to minimum maturation on oak casks

*** = 2 years
Vieux/Réserve = 3 years
VO, Vielle Réserve = 4 years
XO, Hors d´Âge, Napoleon = 6 years
Âge Inconnu = 6-20 years

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