Spirits Flashcards

Question

Tequilla anejo

Answer 1

More than 3 years

Answer 2

Agave angustifolia (espadin)

Answer 3

* Mezcal (industrial made) * Mezcal Artesanal (more traditional techniques) * Mezcal Ancestral (most traditional techniques)

Answer 4

1900 30 rum 90 Coca-Cola Lime wedge Ice Squeeze lime

Answer 5

4 to 5 mint sprigs (leaves only) 2 sugar cubes (or 15 simple syrup) 70 bourbon whiskey Crushed Ice Garnish: mint sprig

Answer 6

50 ml Campari 50 ml sweet vermouth 30-60 soda water (to taste) Ice cubes Garnish: lemon twist or orange slice

Answer 7

90 ml Chilled Champagne 10 ml Cognac 2 dashes Angostura bitters Few drops of Grand Marnier (optional) 1 sugar cube

Answer 8

35 ml Cognac 35 ml Amaretto

Answer 9

50 ml Tequila 100% Agave 20 ml Triple Sec 15 ml Freshly Squeezed Lime Juice

Answer 10

45 ml Gin 15 ml Vodka 7.5 ml Lillet Blanc

Answer 11

30 ml Cognac 30 ml Crème de Cacao (Brown) 30 ml Fresh Cream

Answer 12

45 ml Gin 15 ml Maraschino Luxardo 15 ml Fresh Lemon Juice 1 Bar Spoon Crème de Violette

Answer 13

45 ml Gin 15 ml Raspberry Syrup 15 ml Fresh Lemon Juice Few Drops of Egg White Ice Shake Strain

Answer 14

45 ml Gin 30 ml Fresh Lemon Juice 15 ml Simple Syrup 60 ml Soda Water Stir

Answer 15

50 ml Rye Whiskey 20 ml Sweet Red Vermouth 1 dash Angostura Bitters

Answer 16

30 ml Gin 30 ml Bitter Campari 30 ml Sweet Red Vermouth

Answer 17

45 ml Bourbon or Rye Whiskey 1 Sugar Cube Few Dashes Angostura Bitters Few Dashes Plain Water

Answer 18

Adding egg yolk

Answer 19

Porto flip

Answer 20

50 ml Cognac 10 ml Absinthe 1 Sugar Cube 2 Dashes Peychaud’s Bitters

Answer 21

50 ml Cognac 20 ml Triple Sec 20 ml Fresh Lemon Juice Shake with ice Strain

Answer 22

Sierra Nevada

Answer 23

Saccharomyces cerevisiae Brettanomyces bruxellensis Brettanomyces lambicus

Answer 24

Anchor Liberty ale 1975

Answer 25

Small brewery generally producing less than 15,000 barrels per year. Sales primarily off premises.

Answer 26

Smoked lager beer, famously produced in Bamberg (Franken, Germany)

Answer 27

Lager fermented at warmer than normal temperatures (i.e. Anchor Steam)

Answer 28

Ale from Cologne (Germany) fermented at cooler than normal temperatures

Answer 29

Hallertau Saaz Tettnang Spalt

Answer 30

Doppelbock

Answer 31

Orval Chimay Rochefort Westvleteren Westmalle Achel not anymore since 2021

Answer 32

Whiskey Taiwan

Answer 33

Whiskey France

Answer 34

Proper Twelve Ireland

Answer 35

Ireland whiskey

Answer 36

Irish whiskey

Answer 37

Irish distillate Different ingredients Not aged

Answer 38

India Whisky

Answer 39

India Whisky

Answer 40

Irish whiskey Hennessy

Answer 41

Dalwhinnie

Answer 42

Jim Murray

Answer 43

Vesper Martini the 1953 book: 'Three measures of Gordon's, one of vodka, half a measure of Kina Lillet.

Answer 44

Pommace brandy in Germany

Answer 45

Whiskey Germany

Answer 46

Gin Germany

Answer 47

Vodka Netherlands

Answer 48

Crystal head

Answer 49

Весь цикл производства на территории Японии Минимальная выдержка 3 года

Answer 50

Japan Spirits and Liqueurs Makers Association

Answer 51

Min. 8 weeks in tank following distillation

Answer 52

Min. 12 months in oak

Answer 53

"Min. 3 years in an oak

Answer 54

VO: min. 3 years in oak barrels

Answer 55

min. 4 years in oak barrels

Answer 56

min. 6 years in oak barrels

Answer 57

Mezcal Matured in glass for 12 months in cool dark place.

Answer 58

27 марта ДР Майкла Джексона

Answer 59

26 year old Scotch single malt whisky initially matured in American and European oak casks and finished for up to two years further in French Cognac casks

Answer 60

Booker's Bourbon

Answer 61

Whiskey South Africa

Answer 62

Whiskey India

Answer 63

Destilerías y Crianza del Whisky S.A. Spain

Answer 64

Whiskey Scotland Highland

Answer 65

Whiskey Canada

Answer 66

minimum 2 years, but 3 years for Calvados Domfrontais

Answer 67

Strong aroma Sauce aroma Light aroma Rice aroma

Answer 68

Belgium Netherlands Germany France

Answer 69

Rhum de la Martinique Ron de Venezuela

Answer 70

Gin Estonia

Answer 71

Calvados Pays dAuge 1942

Answer 72

Calvados Domfrontais 1984

Answer 73

Min 2 years

Answer 74

Min 3 years

Answer 75

Min 12 years

Answer 76

Minimum 25 years

Answer 77

Indiana rye

Answer 78

Irish whiskey

Answer 79

Highland Park

Answer 80

Domfrontais

Answer 81

Mortlach 75 YO Он выпущен в ста хрустальных графинах в форме капли с 75 гранями.

Answer 82

у Chivas Mizunara (40%) всего полгода финишной выдержки

Answer 83

Netherlands Millstone brand 2024 Icons of whiskey Rest of world Winner

Answer 84

Distillerie des Menhirs из Бретани с 2002 года выпускает виски под брендом Eddu из гречихи

Answer 85

RSA Whiskey

Answer 86

9th distillery on Aila

Answer 87

Glenmorangie Port Wood Finish 1994

Answer 88

Whiskey from Cognac Jean Moueix

Answer 89

Whiskey Tasmania

Answer 90

У бочки «сбривают» 2 мм внутренней поверхности (S – shaving) потом бочку «запекают» (T – toasting) а потом заново обжигают (R – re-charring)

Answer 91

Синдзиро Тори

Answer 92

Масатака Такэцуру

Answer 93

с добавлением воды

Answer 94

Macallan 81-year-old The Reach

Answer 95

Grand Marnier

Answer 96

Lagavulin Islay Single Malt

Answer 97

Rhum Barbados

Answer 98

blends of spirits from Jamaica, Barbados, Trinidad and British Guyana, bottled at a minimum of 54.5% abv.

Answer 99

Cognac Camus

Answer 100

Shinjiro Torii

Answer 101

Dow's Vintage port 1977

Answer 102

Apple and pear distillate produced in the East

Answer 103

not Cognac Gaudet

Answer 104

Distillate from Indonesia Based on different ingredients

Answer 105

Norma Oficial Mexicana- Mexican standards for tequila (official standard of Mexico)- international standards of tequila

Answer 106

Casamigos Tequila

Answer 107

Canadian whiskey Ontario

Answer 108

Ron de Venezuela

Answer 109

Gin Scotland

Answer 110

Welsh whisky

Answer 111

French malt whiskey

Answer 112

14 years min

Answer 113

Scapa Highland Park Deerness

Answer 114

vale of tranquillity

Answer 115

Дистиллят из агавы из южного штата Чиапас агаву не запекают

Answer 116

400-420 liters

Answer 117

2 years in new oak

Answer 118

made during a single distilled season at one distillery aged in a federally bonded warehouse for a period of at least 4 years bottled at 100 proof

Answer 119

Scotch Glen Moray aged in Cognac barrels

Answer 120

Gin France CAP Gin - the premium spirit from the Côte d'Azur

Answer 121

New Zealand Single Malt

Answer 122

Rum Dominican Republic

Answer 123

Rum Dominican Republic

Answer 124

Rum Dominican Republic

Answer 125

Diamond Distillers

Answer 126

Mount Gay Barbados 1703

Answer 127

Minimum 2 years

Answer 128

Minimum 3 years

Answer 129

Minimum 12 years

Answer 130

Minimum 25 years

Answer 131

Долина диких гусей

Answer 132

Gin from Scotland

Answer 133

Rum Martinique

Answer 134

Bourbon Kentucky

Answer 135

Bladnoch Bladnoch is the most southerly of Scotland's distilleries, although a re-opened distillery at Annan now challenges that claim.

Answer 136

Gin France (Charente) part of group Bollinger

Answer 137

Laggan Bay

Answer 138

Plum distillate from Swiss Jura canton

Answer 139

Zuidam distillery Netherlands

Answer 140

8-10 years

Answer 141

fermented agave sap

Answer 142

fire-roasted

Answer 143

Weber Blue Agave

Answer 144

over steam

Answer 145

a tequila not labeled 100% blue agave

Answer 146

bancanora raicilla sotol

Answer 147

Sonora, Mexico

Answer 148

Puerto Vallarta

Answer 149

cooked for 2 days over mesquite charcoal

Answer 150

raicilla sotol

Answer 151

Desert Spoon- NOT agave

Answer 152

Jalisco Guanajuato Tamaulipas Nayarit Michoacan

Answer 153

Worm found in a bottle of Mezcal.

Answer 154

Americano Angustifiolia (aka Espadin) is primary Multiple others allowed.

Answer 155

Agave Tequilana Weber or Azul It has a high concentration of inulin, low fiber content and chemical compounds which affect the taste.

Answer 156

Highlands - Fruitier, larger, slower maturing, higher in sugar. Lowlands - earthier, more robust. (Herradura uses lowlands)

Answer 157

Outer leaves of agave. Impart a bitter flavor so cut back closely.

Answer 158

Flat circular blade on a long pole used to cut agave plants.

Answer 159

Maisonry oven used to cook agave plants. Typically 36-48 hours at 100 C. Causes caramelization and extra congeners.

Answer 160

Stone grinding wheel used to crush cooked agave.

Answer 161

Softening of tequila with small amounts of caramel, oak extract, glycerin, sugar syrup.

Answer 162

Ex bourbon barrels.

Answer 163

Large wooden tanks used in reposado production.

Answer 164

Del Maguey

Answer 165

Mezcal is smokier.

Answer 166

Joven Reposado - 2 months Anejo (or Anejado) - 12 months in < 200 L containers.

Answer 167

Mezcal (industrial made) Mezcal Artesanal (more traditional techniques) Mezcal Ancestral (most traditional techniques)

Answer 168

A Mexican DO in Sonora for Agave Angustofolio based spirits.

Answer 169

Tamaulipas Michoacan Guanajuato

Answer 170

maguey fiber

Answer 171

any of several plants of the genus agave

Answer 172

35-55% abv 36-55% abv

Answer 173

pottery made of clay fired to a porous state that can be made impervious to liquids by the use of a glaze. Used in Mezcal Artesanal/Ancestral

Answer 174

A Mexican DO making spirit from Dasylirion Wheeleri (a succulent as opposed to an agave plant)

Answer 175

Stone grinding wheel for Mezcal (Tahona)

Answer 176

1. Alcoholic distillate from fermented mash using Agave tequilana Weber (blue) 2. With/without additional fermentable ingredients 3. Has taste, aroma of tequila 4. No less than 40% abv bottled

Answer 177

1. Regional beverage distilled from fermented must of cooked hearts of Agave tequilana Weber that is grown/harvested designed tequila regions 2. Produced at authorized manufacturer located in tequila producing area 3. Bottled at 35-55% abv (70-110 proof) 4. Not cold-mixed

Answer 178

Adding or mixing of any alcoholic beverage different from tequila at any point during the manufacturing process, including the finished product

Answer 179

1. Use fermented must of 100% blue Agave 2. Bottled in plant controlled by authorized manufacturer located within designated tequila producing area

Answer 180

Molasses, cane sugar, corn syrup

Answer 181

Up to an allowed maximum of 76 g/L for sugar or for a total of all such materials by 1% by volume

Answer 182

All types of tequila including 100% Agave tequilas

Answer 183

Caramel coloring, natural oak or Encinitas oak extract, glycerin, and sugar syrup

Answer 184

Mellowed or abocado

Answer 185

Octili polghui - low alcohol fermented juice

Answer 186

Jose Maria Guadalupe Cuervo

Answer 187

Frederic Albert Constantin Weber

Answer 188

To distinguish it from mezcal spirits produced in other parts of Mexico, such as those produced in Oaxaca

Answer 189

Consejo Regulador Del Tequila (CRT)

Answer 190

Four digit NOM number that appears on either front or back label of tequila bottle

Answer 191

Agavaceae (amaryllis) family and is classed as a succulent

Answer 192

Long leaves on the Agave plant

Answer 193

5-8 ft (1.5 to 2.4 m) in height and 8-12 ft (2.4-3.7 m) in diameter

Answer 194

Honey water/juice

Answer 195

Amatitan/Lowlands and Los Altos/Highlands

Answer 196

Raicilla not a tequila because..

Answer 197

Distilled in states of Chihuahua, Durango, and Coahuila

Answer 198

Dasylirion wheeleri plant (desert spoon or sotol plant). Was considered a variety of Agave but recently reclassified so no longer a type of mezcal. Wild desert spoon plants take up to 15 years to mature

Answer 199

Casamigos Tequila

Answer 200

Jose Cuervo 1795

Answer 201

Tequila Regulatory Council

Answer 202

Norma Oficial Mexicana

Answer 203

14-21 days

Answer 204

a new category launched in 2006 – tequilas flavoured with natural ingredients such as lemon, orange, strawberry, pineapple and pear

Answer 205

Shot glass for tequila

Answer 206

Mixed drink consumed in Jalisco which is made with freshly squeezed orange, grapefruit and lime juice with tequila, a pinch of salt and sparkling grapefruit soda

Answer 207

Patrón’s Roca line

Answer 208

Mezcal matured in glass for 12 months in cool dark place

Answer 209

1. Landes 2. Gers 3. Lot et Garonne

Answer 210

1. Bas Armagnac 2. Armagnac Tenareze 3. Haut Armagnac

Answer 211

1. Baco Blanc 2. Blanc Dame 3. Colombard 4. Folle Blanche 5. Graisse 6. Jurançon Blanc 7. Mauzac 8. Mauzac Rose 9. Meslier Saint François 10. Ugni Blanc

Answer 212

Light skinned white grape. Crossing of Folle Blanche X Noah

Answer 213

White grape used almost entirely for Armagnac. Progeny of Gouais Blanc.

Answer 214

Natural cross of Chenin Blanc X Gouais Blanc

Answer 215

From word "fat" alluding to oily viscosity of the must. A progenity of Gouais Blanc

Answer 216

It is not a color mutation of Jurançon Noir. A progeny of Folle Blanche.

Answer 217

A natural cross of Chenin Blanc X Gouais Blanc

Answer 218

Trebbiano Toscano

Answer 219

1. Base wine must contain 7.5-12 % alcohol 2. Base wine may not be chaptalized 3. Sulphur dioxide cannot be used during fermentation

Answer 220

Continuous still ( also known as Alambic Armagnacais ) or the base wine may be double distilled in a copper Pot Still.

Answer 221

1. Continuos still may include 2 or 3 boilers, but may not exceed 40hl capacity. 2. Spirit produced in the continuos still may not exceed 1.5 times the size of the boilers. 3. At the conclusion of the distillation, spirits must be 52%-72% abv

Answer 222

1. The still used for the first distillation must not exceed a capacity of 140 hl (5% tolerance), with a volume of base wine not exceeding 120 hl 2. The still used for the second distillation must not exceed a capacity of 30 hl (5% tolerance) with A volume of spirit not exceeding 25 hl. 3. At the conclusion of the second distillation, spirits must be 65%-72% abv

Answer 223

Distillation must be completed March 31 of the year following the harvest.

Answer 224

Sugar, Caramel and oak chips

Answer 225

Prior to release, Armagnac must be aged for a minimum 1 year ( from April 1 of the year following the harvest)

Answer 226

VS / *** : 1-3 years old VSOP / Napoleon : 4-9 years old XO / Hors d'Age : min. 10 years XO Premium : min. 20 years Vintage: If Armagnac carries a vintage ( harvest, not distillation )

Answer 227

Cordon Guyot ( single, double )

Answer 228

Established in 1936 and borders were defined in 1909.

Answer 229

Clay limestone and Boulbenes

Answer 230

Silicious clay soils, sand , Boulbenes

Answer 231

Chalk, clay and limestone

Answer 232

Max 3 meters between rows and 12 hl of pure alcohol /ha

Answer 233

True. Brandies here will be rounder and softer.

Answer 234

Previous and current generation owners of Domaine Boingnérès.

Answer 235

Founder of Laberdolive, famous to be one of the pioneers of selling his Armagnac to top restaurants outside the region.

Answer 236

Owner of Chateau de Tariquet, most important wine producer in Armagnac.

Answer 237

Baron Pichon Longueville

Answer 238

8-9 plates

Answer 239

52-60% abv

Answer 240

Montluzun Montguilhem

Answer 241

A liquid of boiled oak chips

Answer 242

Chateau de Laubade.

Answer 243

Aeneas Coffey's 1831

Answer 244

Blanche Armagnac AOC

Answer 245

petites eaux; minimum 40% abv.

Answer 246

Larressingle and Château Laubade are two prominent producers, with the latter concentrating on vintage releases.

Answer 247

Asbach; Cognac grapes

Answer 248

Andalucía

Answer 249

Brandy de Jerez

Answer 250

Airén and Palomino grapes

Answer 251

alquitaras

Answer 252

Used American oak sherry casks comprise the solera, which allows Brandy de Jerez producers to achieve excellent consistency year after year.

Answer 253

one year on average

Answer 254

three years

Answer 255

Domecq, Emilio Lustau, Osborne

Answer 256

Miguel Torres

Answer 257

aguardente

Answer 258

Buton Vecchia Romana brand

Answer 259

Germain-Robin; Ukiah

Answer 260

Jacopo Poli and Giannola Nonino

Answer 261

Giannola Nonino

Answer 262

labeled riserva, stravecchia, vecchia or invecchiata.

Answer 263

Yes, grappa may be aromatized, with the addition of herbal, spice, or fruit flavor.

Answer 264

Just recently, documents were discovered showing that distillation took place in the Armagnac region more than 700 years ago, making it the oldest known eau de vie in France.

Answer 265

Bas-Armagnac

Answer 266

Ténarèze

Answer 267

Haut-Armagnac

Answer 268

continuous single column still 17 plates

Answer 269

65-72% abv

Answer 270

Rested for 3 months

Answer 271

Youngest spirit is 10 years old

Answer 272

All from stated year and min 10 years old

Answer 273

Bas Armagnac

Answer 274

Haut Armagnac

Answer 275

3 producers: Janneau Samalens Delord

Answer 276

Monlezun black oak aromatic quality

Answer 277

limousin and troncais

Answer 278

Glass demijohns

Answer 279

March 31 following harvest

Answer 280

The youngest spirit in the blend is at least four years old.

Answer 281

at least ten years old.

Answer 282

The youngest eau-de-vie in the blend is at least ten years old

Answer 283

Bas Armagnac

Answer 284

Bas Armagnac

Answer 285

Bas Armagnac

Answer 286

Bas Armagnac

Answer 287

Dartigalongue 1838

Answer 288

Bas Armagnac

Answer 289

small pieces of limestone

Answer 290

iron-rich sand

Answer 291

Chateau de Briat

Answer 292

sandy loam

Answer 293

loamy gravel

Answer 294

Domaine du Tariquet

Answer 295

Calvados Pays d'Auge, Calvados Domfromtais, and Calvados

Answer 296

Pear cider. Used with apples in Calvados production

Answer 297

the Spanish galleon El Calvador, which sank along the rocky coast of Normandy

Answer 298

minimum 2 years, but 3 years for Calvados Domfrontais

Answer 299

copper pot still, though Calvados Domfrontais must be distilled in a continuous still

Answer 300

Calvados Pays d'Auge

Answer 301

no restriction for Calvados AOC, Calvados Domfrontais requires a minimum 30% pear, and Calvados Pays d'Auge limits pear to a maximum of 30%

Answer 302

a minimum of two years aging from July 1 after harvest.

Answer 303

a minimum of three years aging from July 1 after harvest.

Answer 304

a minimum of four years aging from July 1 after harvest.

Answer 305

a minimum six years of aging from July 1 after harvest.

Answer 306

Fine, three stars, three pommes, or VS.

Answer 307

"Vieux" or "Reserve"

Answer 308

VSOP or "Vieilles Reserve"

Answer 309

XO, Napoleon, Hors d'Age, or Extra

Answer 310

It must consist of 70% bitter, or phenolic, varieties, and 15% acidic varieties. 20% must be local phenolic varieties.

Answer 311

No, all are forbidden.

Answer 312

The remiage.

Answer 313

Production Fermiere.

Answer 314

The orchard must be 15% pear trees, set to increase to 20% in 2016.

Answer 315

It is the high stem method of pruning trees, with the branches 1.6 meters off the ground for apple trees, 1.8 meters off the ground for pear trees.

Answer 316

The low stem method of training trees, with the branches below 1.6 or 1.8 meters.

Answer 317

A minimum of 80% of the orchard must be trained to the haut tige system, with 50% of the must produced from haut tige trained trees.

Answer 318

Haut Tige trees must be at least 7 years of age, and en basse tige trees must be at least three years of age.

Answer 319

250 trees per hectare if planted after 1997.

Answer 320

150 trees per hectare if planted after 1997.

Answer 321

1,000 trees per hectare if planted after 1997.

Answer 322

A minimum of 10% of the orchard must be planted in haut tige trees, with at least 50% of the must coming from haut tige trained trees.

Answer 323

36% and a minimum oak aging period of six months.

Answer 324

Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, Bois Ordinaires (Bois à Terroirs).

Answer 325

Ugni Blanc (St. Émilion); 98%

Answer 326

Cognac is distilled twice in a copper Charentais pot still

Answer 327

28-32%; brouillis

Answer 328

bonne chauffe

Answer 329

de Luxe / Grand Choix / Surchoix: min. 2 years old

Answer 330

min. 3 years old

Answer 331

min. 4 years old

Answer 332

min. 5 years old

Answer 333

min. 50% eaux-de-vie sourced from Grande Champagne, with the remainder sourced from Petite Champagne

Answer 334

if labeled by a subzone of production (i.e. "Grande Champagne"), 100% of the eaux-de-vie must originate in the stated subzone

Answer 335

if a Cognac carries a vintage date, the vintage indicates year of harvest, not year of distillation

Answer 336

"groies" (hard red limestone) and clay

Answer 337

ten years; 2018

Answer 338

A hectare is about the size of 1 1/2 football fields, an acre is about 1/2 the size of a football field.

Answer 339

Remy Martin, Hennessy, Courvosier and Martell

Answer 340

6 different grape varieties are allowed

Answer 341

Ugni Blanc (Known as Trebbiano in Italy)

Answer 342

Grande Champagne,Petite Champagne, Borderies, Fins Bois, Bons Bois and Bois Ordinaires

Answer 343

Must be matured in oak containers for at least 2 years.

Answer 344

Limousin and Troncais

Answer 345

New spirit is put in new barrel for 6 months and then transferred to older barrels.

Answer 346

Different levels of humidity will affect maturation

Answer 347

-The youngest spirit in the blend is at least four years old

Answer 348

The youngest spirit in the blend is at least six years old

Answer 349

The youngest eau-de-vie in the blend is at least ten years old

Answer 350

The youngest spirit in the blend is the age stated on the label

Answer 351

All spirits must come from the stated year and must be at least ten years old.

Answer 352

Mechanically

Answer 353

The youngest spirit in the blend is the age stated on the label

Answer 354

can be no stronger than 73.7 % abv

Answer 355

Charentais

Answer 356

copper directly heated worm tub condenser first distillation stills limited to 140hL second distillation stills limited to 30hL but can't be filled with more than 25hL

Answer 357

Martell method- remove all lees before distillation Remy method - distill wine with Lees

Answer 358

split the heads and tails between the wine and bouillis

Answer 359

q. robur q.sessiliflora

Answer 360

ugni Blanc colombard folle Blanche semillion montils folignan

Answer 361

petite eaux or faibles these are low strength blend of water and cognac specially made for this

Answer 362

1909 (5/1)

Answer 363

Bureau National Interprofessionnel du Cognac

Answer 364

Charente-Maritime Charente Deux-Sèvres Dordogne

Answer 365

"groies" (hard red limestone) and clay

Answer 366

Hard red limestone soil found in Fins Bois

Answer 367

Крутояр

Answer 368

Double Guyot

Answer 369

Ugni Blanc - Colombard - Folle Blanche - Sémillon - Montils - Folignan (Folle Blanc x Ugni Blanc - max. 10%) - Three permitted through 2020 [Jurançon Blanc (max. 10%) - Meslier St. François (max. 10%) - Sélect (max. 10%)]

Answer 370

By 3/31 following harvest

Answer 371

The inner sanctum of Cognac aging cellars where the oldest Cognac reserves are kept

Answer 372

torula cognaciensis

Answer 373

270L - 450L

Answer 374

Lowering the abv of Cognac with the addition of water

Answer 375

Two years from the end of the distillation

Answer 376

Yes - since 1988 vintage cognac could be bottled in France. Early landed cognac could be bottled as vintage in England earlier. Indicates year of harvest, not distillation

Answer 377

a young vintage Cognac traditionally aged in barrel in Bristol, England. The cool cellars of Bristol result in a slower, gentler maturing process. The final product is a pale, fragrant and delicate style of Cognac. Hine is noted producer.

Answer 378

2 years AKA *** - de Luxe - Grand Choix - Surchoix

Answer 379

2 years AKA VS - de Luxe - Grand Choix - Surchoix

Answer 380

2 years AKA VS - *** - Grand Choix - Surchoix

Answer 381

2 years AKA VS - *** - de Luxe - Surchoix

Answer 382

2 years AKA VS - *** - de Luxe - Grand Choix

Answer 383

4 Years AKA VSOP

Answer 384

4 Years AKA VO

Answer 385

5 Years AKA Grande Réserve

Answer 386

5 Years AKA VVSOP

Answer 387

10 Years AKA XO - Napoléon - Extra - Royal - Très Vieux - Vieille Réserve

Answer 388