Spirits Flashcards
1
Q
How is a spirit unlike wine or beer?
A
It is not a fermented beverage; rather it is the product of a distillation of a fermented beverage.
2
Q
What simple premise does distillation rely upon?
A
alcohol has a lower boiling point than water
3
Q
What is the principle behind fractional distillation?
A
The separation of two liquids with different boiling points
4
Q
What is the term “alcohol” derived from?
A
the Arabic al-koh’l, a cosmetic powder purified through distillation
5
Q
Modern spirits are generally distilled in what?
A
Either the more rudimentary pot still or the more modern continuous still
6
Q
What is the continuous still also called?
A
The Coffey, column, or patent still, a device developed in the early 1800s
7
Q
What is the fermented liquor called that you place into a pot still?
A
the “wash”
8
Q
What will contribute to the flavor (or off-flavor) of a spirit?
A
vaporized volatile molecules such as esters, other alcohols, and aldehydes
9
Q
When the vapors cool from the still, what is the product?
A
An impure spirit- the distiller must discard heads/tails
10
Q
What are the foreshots in the vaporized spirit?
A
the first vapors to condense, discarded as these contain congeners such as methanol, a toxic alcohol.
11
Q
What is also discarded in a vaporized spirit?
A
The tails are also discarded, as unwanted congeners tend to collect in the distillate residue
12
Q
What does a continuous still have that a pot still doesn’t?
A
2 columns (the analyzer and the rectifier) and uses steam, rather than direct heat, to vaporize the alcohol.
13
Q
What is the result of alcohol created in a continuous still?
A
The alcohol is condensed in a purer fashion, stripping the liquor of excess congeners and creating a higher-alcohol spirit. While congeners are responsible for impurities, they are also the source of flavor; thus, the continuous still sacrifices distinction for a clean spirit.
14
Q
What is the difference between maceration and infusing alcohol?
A
Are similar techniques that involve steeping a flavoring agent in alcohol; maceration is a slower, cold method and infusion is a quicker, hot method.
15
Q
What is the percolation method?
A
Resembles coffee brewing, as the base spirit is pumped through the flavoring material
16
Q
Until 1980, Britain based its legal calculation of the alcoholic strength of liquor on what simple test or proof?
A
The ability of gunpowder to combust when doused in the spirit.
17
Q
What is the range of abv for liqeurs?
A
15-30%
18
Q
What is the abv for spirits such as vodka/gin?
A
40-50% abv
19
Q
What is the abv range for whiskey, brandy or rum?
A
much wider range, some over 60% abv.
20
Q
What are cask-strength whiskies?
A
those that are not diluted with water prior to bottling
21
Q
vodka is derived from the Russian word for ___
A
water
22
Q
Vodka may be distilled from a ____, such as potatoes, rye, grapes, beets, and molasses—if it will ferment it can potentially become vodka
A
number of different bases
23
Q
What is the wash for vodka usually distilled in?
A
A continuous still
24
Q
What is vodka filtered with and why?
A
charcoal to make the spirit ultra-clean
25
the more distillations a vodka undergoes, the __ and ___ the final spirit will be
stronger, purer
26
What does the EU and US mandate any spirit labeled vodka be?
neutral in flavor, therefore Eastern European and Russian vodkas tend to have a little more character
27
In the EU, vodka must have a minimum abv of ___
37.5%
28
If the vodka is not made from potatoes or grain, an EU producer must what?
state the products used in fermentation on the label
29
What are some quality russian vodkas?
Stolichnaya and Ikon
30
What are some of Poland's best vodkas?
Chopin, a potato vodka, and Belvedere
31
What is the bestselling premium vodka in the US?
Grey Goose—French vodka distilled in a pot still
32
What is Tito's Handmade Vodka?
An artisan American spirit made on a much smaller scale in a pot still from 100% corn in Texas
33
Where is Ketel One from?
Holland
34
Who owns Smirnoff?
global, Diageo-owned, of Russian origin hasn’t been produced in the country for almost a century.
35
What is acquavit?
Scandinavian, a clear spirit made from fermented potato/grain, flavored w/ caraway root and other aromatics, is basically flavored vodka
36
How does Japanese Shochu differ from vodka?
It is not filtered through charcoal
37
What Japanese/Korean liquors are very similair to unflavored vodka?
Korean soju/Japanese shochu, distilled liquors traditionally made from sake but now produced from all manner of grain and potato
38
What is the Okinawan style of shochu that differs from vodka-similair Shochu's?
awamori, is always distilled from rice
39
gin is essentially ____
flavored vodka
40
To produce gin, a neutral grain spirit is flavored with what?
A range of botanicals (juniper berries are the most important component) and then redistilled
41
Most modern gins are grouped under what style?
The London Dry style (no longer an indication of geographical origin)
42
What are London Dry Gins?
Employ a wide proprietary blend of botanicals, can therefore be subtly or startlingly distinct in character. In addition to juniper berries, London Dry Gin generally contains a noticeable CITRUS & SPICE element, derived from orange and lemon peel, anise, cardamom, coriander, nutmeg, angelica root, and other aromatic substances.
43
What are some popular London Dry Gins?
Beefeater, Tanqueray, Bombay Sapphire, Gordon’s, Boodles
44
Where was Gin developed?
Holland
45
Who developed the first crude gin in the 16th century as a medicinal oil?
For the therapeutic powers of the juniper berry, the Dutch Dr. Sylvius de Bouve created "Genever" (Jenever)
46
How is Genever produced?
In a pot still
47
How does Genever differ from London Dry Gin?
sweeter but less alcoholic , may be aged in oak casks taking on color/roundness from wod
48
What are the dominant aromatics in Genever?
Juniper and malt
49
Traditionally, the Genever recipe incorporates what?
A minimum 15% "malt wine": a distillate of corn, rye and wheat.
50
The traditional style of Genever is now labeled ___; a cleaner, more neutral Genever with less malt wine is labeled ___.
oude ("old"), jonge ("young")
51
____is a cask-aged version of Genever in which malt wine comprises at least 51% of the distillate.
Corenwyn ("corn wine")
52
What is the proper gin for a Pink Gin cocktail?
Plymouth Gin
53
What style of gin was revived in 1996?
Plymouth Gin, is only produced by Plymouth, Coates, and Co. in England.
54
How does Plymouth differ from London Dry?
It is fuller in body and very aromatic
55
What is another English style (rarely encountered today) that is lightly sweetened gin?
Old Tom Gin
56
How did Old Tom Gin get it's namesake?
A wooden plaque hung on the outer wall of a pub and shaped like the head of a black cat—“Old Tom” was 19th century slang for a black cat—could supplicate passers-by with a shot of the gin, poured from indoors through a slot in a cat’s mouth, for a penny or two.
57
What is the gin in the Tom Collins cocktail and the base of the 19th century Martinez cocktail, possibly the precursor to the Martini?
Old Tom Gin
58
Whiskey (“____” is the preferred spelling for Scotch)
Whisky
59
Whiskey is the distilled product of what fermented grains?
unmalted and malted barley, maize, rye, oats, and wheat
60
Whiskey is derived from the Gaelic uisgebeatha...
“water of life”
61
What was The Whiskey Rebellion of 1794?
Tax on production of whiskey, the first true test of the US as a federalist union culminated over the distillation of whiskey
62
As an unintended consequence of the Whiskey Rebellion, small whiskey producers did what?
Moved further out of the reach of the federal government and into Native American territory. In areas of Indiana and Kentucky, proper water for whiskey production was found
63
Who distilled Kentucky's first whiskey in 1789?
The Rev. Elijah Craig
64
The style pioneered by Elijah Craig became known as what?
Bourbon Whiskey, and today must be distilled from a minimum 51% corn.
65
Bourbon Whiskey is aged in what?
charred new american oak casks
66
If the bourbon is aged for less than four years, the distiller must do what?
state the length of aging on the bottle
67
Although Bourbon County is located in Kentucky and over 95% of Bourbon Whiskey is produced in the state, it may legally be produced anywhere, on the other hand, ____ must be produced in ____
Tennessee Whiskey, Tennessee
68
Tennessee whiskey is currently only produced by whom?
Jack Daniel’s and George Dickel,
69
Tennessee whiskey must be what?
filtered with maple charcoal prior to aging
70
What is Tennessee whiskey in style?
It is a sour mash whiskey, a style also utilized by many Bourbon distillers, in which a portion of spent mash is incorporated into a newly fermenting mash
71
Rye Whiskey must be what?
distilled from a minimum 51% rye and aged in new charred oak barrels for a minimum of two years
72
What are Rye Whiskies in style?
more bitter and powerful than Bourbon
73
Corn Whiskey is produced from what?
A minimum 80% corn, and may be unaged or aged in used or uncharred new barrels
74
What are some examples of Rye Whiskies?
Sazerac and Rittenhouse
75
Any US whiskies may be labeled Straight if the spirit spent what?
a minimum of two years in the appropriate barrel
76
How does Scotch and American whiskies differ?
American whiskies rely on newly charred wood to contribute flavor to the spirit, Scotch whisky relies on used casks for a more subtle interaction between wood and spirit
77
What is generally employed to age Scotch?
used Bourbon and Sherry casks
78
A more dominant character trait of Scotch derives from what?
The process of malting barley for fermentation and the means of heat required to do so
79
Scotland’s forested lands are concentrated near the center of the realm, and wood burning becomes prohibitively expensive toward the coast, so what is another source of combustible material?
Scotland’s many peat bogs
80
What does burning peat produce?
An oily smoke that infuses the malted barley with its scent and character
81
Where is peatiness in Scotch especially dominant?
In those spirits produced at coastal or island distilleries.
82
The 2009 Scotch Whisky Regulations established what five legal categories of Scotch?
1. Single Malt
2. Single Grain
3. Blended Malt
4. Blended Grain
5. Blended
83
What is Single Malt Scotch Whisky?
distilled from malted barley in a pot still at a single distillery
84
What is Single Grain Whisky?
produced at a single distillery, from unmalted barley, wheat, or corn
85
What is Blended Malt Scotch Whisky?
produced from a blend of malt whiskies
86
What is Blended Grain Scotch Whisky?
produced from two or more grain whiskies
87
What is Blended Whisky?
a mixture of malt and grain whiskies produced at a number of different distilleries
88
The 2009 law requires all whisky producers to provide what?
an indication of the category on the label
89
What did the 2009 whisky law eradicate?
the old term pure malt, a synonym for blended malt whiskies
90
All Scotch whisky must be produced in Scotland and undergo what?
distilled twice (or more), and aged for at least 3 years
91
Single Malt Scotch is generally aged for at least ___years, with some released at ____ years of age
10, 25-30
92
As Scotch whisky must be at least 40% abv, most whiskies cannot be aged longer than what?
30 or 32 years in the barrel—evaporation (the “angels’ share”) over time would weaken the spirit too much to meet the legal minimum
93
Although connoisseurs generally prefer Single Malt Scotch, ___ constitutes the overwhelming majority of production
Blended Scotch
94
What are the 6 regions of production in Scotland?
1. Highlands
2. Lowlands
3. Speyside
4. Islay
5. Campbeltown
6. the Islands
95
What is the largest region in Scotland and includes which producers?
Highlands: Oban, Glenmorangie, Dalwhinnie, Dalmore
96
What are Lowland Scotches like?
Often the lightest and least smoky, an ideal aperitif
97
Name some producers in the Lowlands
Glenkinchie, Auchentoshan, and Bladnoch
98
What was a former subzone of the Highlands and is home to a large number of distilleries?
Speyside
99
What are some producers in Speyside?
Glenlivet, Glenfiddich, and the Macallan
100
What are the characteristics of Speyside whiskey?
produced with water from the river Spey, are generally milder and fruity in character.
101
Campbeltown was a once-flourishing region that now only houses what three distilleries?
1. Glen Scotia
2. Glengyle
3. Springbank
102
What is apparent in the Island distilleries?
A pronounced peatiness and toasted seaweed character
103
What are the major Scotch-producing islands?
Skye, Jura, Mull, Arran, and Orkney
104
What distillery is highly regarded on the Isle of Orkney?
Highland Park
105
What distillery is highly regarded on the Isle of Skye?
Talisker
106
What distilleries produce the most peaty, smoky style of Scotch whisky?
The Islay distilleries—including Ardbeg, Lagavulin, and Laphroaig
107
What is the recent trend of the wood-finished style of whiskey?
a developing whisky will be transferred to a different cask for the last two or three years of its aging period
108
What casks are used in wood-finished styles of whiskey?
transferred to casks that used to hold Port, Sherry, Madeira, Burgundy, or Sauternes, etc.
109
Who pioneered the wood-finished styles of whiskey?
Glenmorangie and Balvenie
110
What is the effect of wood-finished whiskies?
A softer, fruitier style of Single Malt designed to win converts to the category overall.
111
What 3 distilleries are active in Ireland?
Old Bushmills, Cooley, and New Midleton (the maker of Jameson)
112
What drove the stylistic division in Irish and Scotch whiskies?
England’s policy of taxing distilleries’ final product was driving distillation underground, so in 1725 the English enacted a tax on malting barley (more difficult to hide) Scottish responded by heating their barley at night—the origin of “moonshine", the Irish simply started using a large proportion of unmalted barley in their whiskies. Thus, Irish whiskey is typically lighter in character.
113
What do the Irish not rely on?
peat for their fires, so their whiskey is less smoky in character than Scotch.
114
What is the Irish exception, and is a peat-fired whiskey?
Single Malt Connemara produced by Cooley
115
Irish whiskey is traditionally distilled how?
three times in a pot still, although many are today produced in a continuous still
116
Irish whiskey must be aged for how long?
minimum 3 years prior to release; in practice most whiskies age for at least 7.
117
Canadian rye whiskies are generally what?
blended, and must be aged for three years before sale
118
There is no legal requirement for Canadian rye whiskey to contain what?
a high proportion of rye, but most do.
119
What producer in Canada distills malt whisky in the style of Scotch?
Glenora Distillers, on Cape Breton Island of Nova Scotia
120
What is Japan's most famous producer of Whiskey?
Suntory, offering blended and single malt whiskies.
121
Whereas whiskey is distilled from fermented grains, ___ uses wine as its source material
brandy
122
In France, brandy is considered____ —again, the “____”—of grapes
eau de vie, water of life
123
Brandy comes from the Dutch brandewijn, or “___”
burned wine
124
Brandy is defined by the EU as...
a distillation of wine—not pomace—with a minimum abv of 36% and a minimum oak aging period of 6 months
125
When was Cognac AOC defined and finalized?
first defined in 1909, finalized in 1938
126
Where is Cognac?
surrounds the town of Cognac to the northeast of the Bordeaux region.
127
In descending order of quality, what are the six defined regions of production in Cognac AOC?
1. Grande Champagne
2. Petite Champagne
3. Borderies
4. Fins Bois
5. Bons Bois
6. Bois Ordinaires (Bois à Terroirs)
128
What does “Champagne” in Cognac indicate?
it is a reflection of the word’s etymological origin—a derivation of the Latin word for “plain”—and a similarity in soil
129
Grande Champagne and Petite Champagne have a high percentage of what?
soft chalk, the preferred soil for Cognac
130
What do the other outlying appellations of Cognac have?
higher proportions of hard limestone, sand and clay
131
Cognac is distilled from low alcohol, acidic base wine produced primarily from what?
Ugni Blanc (St. Émilion), which accounts for nearly 98% of the vineyard acreage in the appellation
132
What other varieties are permitted but rare in Cognac?
Folle Blanche, Colombard, and other varieties
133
Cognac is distilled twice in what?
a copper Charentais pot still
134
The first distillation of Cognac produces a spirit of 28-32% alcohol called what?
the brouillis
135
Several batches of brouillis are returned to the boiler to be distilled again, to extract what?
the “soul” of Cognac
136
What is the second distillation of Cognac called?
bonne chauffe
137
The bonne chauffe is divided into what?
several parts: the tête (heads), coeur (heart), secondes (second cuts) and queue (tails)
138
Once the heads/seconds/tails are separated, the coeur makes up how much of the brouillis?
about 40% of the total volume of the brouillis and alone becomes Cognac
139
What is added to Cognac before bottling?
Water and caramel may be added to fix the spirit’s strength and color
140
What is the abv of the Cognac coeur when it is placed in casks?
This colorless spirit of approximately 70% abv
141
Where do the oak casks used in Cognac come from?
traditionally sourced from the Limousin and Tronçais forests
142
What does VS/***, VSOP and XO indicated on a Cognac label?
designation of age:
VS (“Very Special”) or *** 2yrs in cask
VSOP (“Very Special, or Superior, Old Pale”)4yrs in cask
XO (“Extra Old”) min 6yrs in cask
143
In practice, the better producers age their brandies much longer, and many XO Cognacs will be aged for at least _____ prior to release.
fifteen or twenty years
144
As Cognac is often a blend of vintages, designations of age refer to what?
the age of the youngest eau-de-vie in the blend
145
____, while now legal, are rare
Vintage Cognacs
146
Cognac may be labeled under an individual region, such as Grande Champagne, if what?
if 100% of the eau-de-vie originated in the named area
147
Fine Champagne Cognac is distilled entirely from wines produced where?
In the Grande Champagne and Petite Champagne regions, with Grande Champagne composing at least 50% of the blend.
148
Where is Armagnac AOC located?
to the southeast of Bordeaux
149
What are the three regions of Armagnac production?
1. Haut-Armagnac
2. Bas-Armagnac
3. Armagnac-Ténarèze
150
What is Armagnac produced primarily from?
Ugni Blanc, Colombard, Folle Blanche (Picpoul), and Baco Blanc
151
What is the only hybrid grape authorized in any French AOC/P appellation?
Baco Blanc
152
Unlike Cognac, Armagnac is more frequently produced from what?
a blend of varieties than a single grape
153
What does approximately 95% of Armganac brandy undergo?
only one distillation in a copper continuous still (may be distilled twice in a Charentais pot still but rare)
154
Describe the continuous still used in Armagnac
A simpler version, predating Aeneas Coffey’s 1831 model, and produces a more flavorful, less pure, and less alcoholic spirit than double distillation in a pot still
155
What is Blanche Armagnac AOC?
Armagnac bottled after 3 months in an inert container, a clear spirit, AOC in 2005.
156
What are the new definitions of ageing in Armagnac?
VS or ***- 1-3 yrs
VSOP- 4-9 yrs
XO or Hors d'Age min 10 years
157
What must all Armagnac producers adopt by 2013?
new definitions of aging
158
What is the coupage?
a number of barrel selections the cellarmaster will blend in order to achieve a desired style
159
What is added to the Armagnac blend prior to bottling?
A mixture of distilled water and Armagnac (petites eaux), to achieve the appropriate strength of spirit—a minimum 40% abv.
160
Describe Vintage bottlings in Armagnac
more common than in Cognac, and must be aged a min of 10 years in cask before release.
161
How does Armagnac differ from Cognac in flavor profile?
more rustic, more fiery, and more flavorful
162
Who are 2 prominent producers in Armagnac?
Larressingle and Château Laubade
163
Which Armagnac producer concentrates on vintage releases?
Château Laubade
164
What are other examples of brandies made in France?
Fine de Bordeaux, Fine de Bourgogne, and Fine de la Marne
165
What German distiller produces Weinbraund (German brandy) in a Charentais pot still?
The German distiller Asbach, using base wine produced from Cognac grapes
166
Spain has an important tradition of brandy production, predating that of Cognac, based where?
Andalucía
167
Brandy de Jerez is a protected designation for brandies produced where and in what method?
In sherry and aged in a similar solera method, distilled in copper stills (alquitaras) from wines based on Airén and Palomino grapes
168
What casks comprise the Brandy de Jerez solera?
Used American oak sherry casks
169
What are the aging requirements for Brandy de Jerez?
Solera- 1yr on average
Solera Reserva- average3yrs
Solera Gran Reserva- average 10yrs
170
What notable producers make Brandy de Jerez?
Domecq, Emilio Lustau, and Osborne
171
What brandies does Portugal produce?
aguardente
172
What Italian producer makes Cognac-style brandies?
Buton, from Trebbiano grapes—the Italian synonym for Ugni Blanc
173
Californian brandies, made from 100% Californian grapes, have historically been of lesser quality, but what newer entries are promising?
artisan producers like Germain-Robin, in Ukiah
174
What is a brandy produced in Chile and Peru, and not aged in wood?
Pisco
175
What are pomace spirits?
produced from pomace—the remnants left after pressing grapes—rather than wine and are therefore not brandies, but they share similar characteristics.
176
What are some examples of Pomace Spirits?
Marc (France), grappa (Italy), and bagaceira (Portugal)
177
Where are the best examples of marc made in france?
Champagne, Alsace, and Burgundy
178
How are wood-aged grappas labeled?
riserva, stravecchia, vecchia or invecchiata
179
What are the 3 delimited appellations for Calvados?
1. Calvados AOC
2. Calvados Domfrontais AOC
3. Calvados Pays d’Auge AOC
180
What is Calvados supposedly named for?
The Spanish galleon El Calvador, which sank along the rocky coast of Normandy
181
Calvados is traditionally distilled/aged in what manner?
distilled twice in a copper pot still and aged for a min of 2 years in oak casks
182
Calvados Pays d’Auge, as the premier region of production, limits pear cider (perry) to what?
a maximum 30%
183
What was the most recent appellation addition for Calvados and it's requirements?
Calvados Domfrontais, requires a min 30% perry and a min 3 years of aging in cask
184
Calvados Domfrontais is always produced by ____
continuous distillation
185
What may Calvados be released as?
a vintage bottling or a blend of years
186
If Calvados is released as a vintage, what are the labeling laws?
Vieux or Réserve - 3 years
Vieille Réserve or VSOP 4 years
XO, Hors d’Age, Extra, or Napoléon - 6 years
187
The youngest Calvados bottlings are labeled ____
Fine
188
What is the Eaux de vie, Kirschwasser (Kirsch), made fro?
black cherries
189
What is Poire William derived from?
from Williams (Bartlett) pear perry
190
Poire William is aged in what?
in glass rather than oak, its alcohol content can be rather high (45%), remains clear
191
Name some producers who include a pear in their Poire William bottle
Miclo in France and Clear Creek in Oregon
192
What is Framboise?
Raspberry eau de vie
193
What are some of the names of Plum Eaux de Vie?
Slivovitz, Mirabelle, Quetsch, and Prunelle
194
What is the national drink of Tunisia?
A fig eau de vie, Boukha
195
What eau de vie is popular in Hungary?
apricot eau de vie (Barack Palinka)
196
What is rum distilled from?
fermented sugarcane or molasses
197
What is molasses?
a byproduct of processing sugarcane into sugar
198
When did the style of Rum originate?
in the Caribbean in the 17th century
199
What are the four major styles of rum?
1. light rum
2. dark rum
3. Demerara rum
4. rhum agricole
200
How is light rum produced?
distilled by the continuous method and filtered with charcoal after a short period of cask aging to remove any color
201
What is a light style of rum that is golden in color and HAS gained complexity from time in cask?
Mount Gay from Barbados
202
Why is light rum usually best for mixing?
it has little character
203
What is Demerara rum?
a light rum style unique to Guyana, is distilled from molasses, sometimes aged 10yrs+ prior to release
204
What is Cachaça?
Brazilian spirit, base for caipirinhas, produced from fermented sugarcane, is essentially light rum
205
What are the characteristics of Dark rum?
fuller in body, darker in color, more complex caramel notes, rather than the simple suggestion of sweetness in most light rums.
206
What are quality dark rums, such as those produced in Jamaica like?
may be distilled twice in pot stills and aged for a number of years prior to release; this darkens the spirit but the final color is almost always achieved by adding caramel
207
What claims to be the southernmost Appellation d’Origine Contrôlée in France?
Martinique AOC-despite its location in the sunny Caribbean!
208
What is Rhum agricole?
a French style, produced mainly in Martinique AOC
209
What are the rules for Rhum agricole?
may only be produced from sugarcane juice; column distillation is mandated in Martinique
210
Spiced rums, such as the ubiquitous Captain Morgan, are flavored with what?
the addition of spice or fruit
211
What grappa producers were the first to distill a single varietal and produced refined and aromatic examples?
Jacopo Poli and Giannola Nonino
212
Where is Tequila produced?
primarily in Mexico, in Tequila (city) in western state of Jalisco
213
What regions in Mexico also have limited regions of production for tequila?
The states of Guanajuato, Tamaulipas, Nayarit, and Michoacán
214
What is tequila produced from?
the fermented juice of the cooked piña (pineapple), the heart of the blue agave plant
215
What is most tequila actually produced from?
only the best is 100% blue agave juice; most is mixto, with law mandating a minimum 51% blue agave—other sugars make up the remainder of the ferment
216
What does tequila distillation occur in?
a traditional pot still (twice) or by the continuous method
217
If bottled immediately after distillation, the Tequila is what?
blanco, or silver
218
Tequila aged 60 days to one year in oak casks will be labeled what?
reposado
219
Añejo Tequilas are aged to a maximum of how many years in cask?
3 years
220
What newer category was established in 2006 for tequila?
permits Tequila aged a minimum of 3 years in cask to be labeled Extra Añejo
221
Describe Extra Añejo tequila
may be an exceptional after-dinner drink, similar to Single Malt Scotch or Cognac, yet some purists prefer the younger spirits, where the oak does not mask the intrinsically salty, grassy character of the spirit
222
All Tequila is ___, but not all ___ is Tequila.
mezcal, mezcal
223
Like Cognac and brandy, Tequila is a subset of the larger category of what?
Mezcal
224
Where is Mezcal principally produced?
in the state of Oaxaca
225
What is Mezcal produced from?
distilled liquor produced from fermented agave
226
Mezcal distillers typically use what types of agave?
Maguey (Agave americana) or Espadin agave (Agave angustifolia) rather than blue agave (Agave tequiliana)
227
Like Tequila, Mezcal may be labeled as what?
Reposado or añejo with proper aging in cask
228
What is Mezcal con gusano and what does it usually mean?
bottles where the infamous worm can be found in, a marketing gimmick dating to the 1940s, often a sign of a poorer quality spirit
229
While liquors flavor derives from the base of distillation or the method of aging (usually), liqeurs/cordials/etc. gain their flavors through what?
maceration, infusion, or percolation of additional flavors
230
For bitters, a base spirit is flavored by the addition of what?
spices, herbs, roots, fruit, or botanicals
231
What are Italian amaros?
(meaning “bitter”) have a level of sweetness balanced by bitterness, are essentially aromatic herbal liqueurs
232
Amaro and other bitters can be divided between those typically enjoyed as an ____ and those best served as a ___
aperitif, digestif
233
What can alcohol content indicate in a bitter spirit?
its role at the table: lower-alcohol bitters,(Aperol/Campari) make better aperitifs/mixers, higher-alcohol spirits, (Fernet/Averna), are an after-dinner drink
234
Some bitters are not ___, and are more suitable for _____ in small quantities, rather than straight drinking
liqueurs, cocktail flavoring
235
What are Angustora bitters?
produced from a base of Rum in Trinidad, a cocktail bitter
236
____, like most spirits, developed as medicinal tonic, and are still regarded to have digestive and restorative powers.
Bitters
237
Name some german bitter liqeurs
Jägermeister, Boonekamp
238
What is an example of a Hungarian bitter liqeur?
Unicum (Zwack)
239
What are examples of French bitter liqeurs?
Amer Picon, Suze
240
What are some italian bitter liqeurs?
Fernet, Braulio, Averna, Ramazzoti, Cynar, Campari, Aperol
241
What are the different categories of liqeurs?
Fruit liqeurs, Coffee, Cream, Nut, and Egg Liqueurs, Whiskey-Based Liqueurs, others
242
What are some examples of French fruit liqeurs?
Cointreau, Chambord, Crème de Cassis, Grand Marnier (cognac base)
243
What is the Laraha Citrus liqueur from the Netherlands (Antilles)?
Curaçao
244
What is the Tangerine liqeur from South Africa?
Van Der Hum
245
What is the Croatian Cherry liquer?
Maraschino
246
What is the cherry liqeur from Denmark?
Cherry Heering
247
What is the Banana liquer from the Netherlands?
Pisang Ambon
248
What is the Japanese melon liqeur?
Midori
249
What is the date liqeur from Israel?
Tamara
250
What is the Sweetened Egg liqeur from Denmark?
Advocaat
251
What is the South African Cream & Marula fruit liqeur?
Amarula
252
What is the Coffee (rum base) Jamaican liqeur?
Tia Maria
253
What is the Almond and apricot liqeur from Italy?
Amaretto
254
What Scotch Whisky based liqeurs exist?
Drambuie, Glen Mist, (both w/ Heather Honey & Herbs), Glayva (Honey, Tangerine & Spices)
255
What is an Irish Whiskey based liqeur?
Irish Mist (with Honey, herbs)
256
What is an American Whiskey based liqeur?
Southern Comfort (with Peach, Orange & Spice)
257
What are Anise based liqeurs?
Pernod, Ricard, Pastis 51, Ouzo, Sambuca (w/ elderberry), Galliano (w/ herbs, vanilla)
258
What is Kümmel?
Caraway based liqeur, from Denmark
259
What are French liqeurs created by Monks?
Chartreuse, Bénédictine
260
What is Strega?
Italian liqeur based on Saffron, Herbs, Spices
261
What is Krupnik?
Honey liqeur from Poland
