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MONTH 2- Beer/Sake/Spirits, Fortified Wine, Burgundy, Central/Southern Italy > Spirits > Flashcards

Spirits Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Spirits flashcards Introductory Sommelier Exam (CMS) flashcards WSET ® Level 3 Spirits flashcards WSET ® Level 2 Wine flashcards WSET ® Level 1 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 1 Beer flashcards Wine Appreciation flashcards WSET ® Level 2 Spirits flashcards WSET® Level 4 Wine 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.

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2
Q

What simple premise does distillation rely upon?

A

alcohol has a lower boiling point than water

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3
Q

What is the principle behind fractional distillation?

A

The separation of two liquids with different boiling points

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4
Q

What is the term “alcohol” derived from?

A

the Arabic al-koh’l, a cosmetic powder purified through distillation

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5
Q

Modern spirits are generally distilled in what?

A

Either the more rudimentary pot still or the more modern continuous still

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6
Q

What is the continuous still also called?

A

The Coffey, column, or patent still, a device developed in the early 1800s

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7
Q

What is the fermented liquor called that you place into a pot still?

A

the “wash”

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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

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9
Q

When the vapors cool from the still, what is the product?

A

An impure spirit- the distiller must discard heads/tails

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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.

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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

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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.

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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.

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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.

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15
Q

What is the percolation method?

A

Resembles coffee brewing, as the base spirit is pumped through the flavoring material

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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.

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17
Q

What is the range of abv for liqeurs?

A

15-30%

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18
Q

What is the abv for spirits such as vodka/gin?

A

40-50% abv

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19
Q

What is the abv range for whiskey, brandy or rum?

A

much wider range, some over 60% abv.

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20
Q

What are cask-strength whiskies?

A

those that are not diluted with water prior to bottling

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21
Q

vodka is derived from the Russian word for ___

A

water

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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

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23
Q

What is the wash for vodka usually distilled in?

A

A continuous still

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24
Q

What is vodka filtered with and why?

A

charcoal to make the spirit ultra-clean

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25
Q

the more distillations a vodka undergoes, the __ and ___ the final spirit will be

A

stronger, purer

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26
Q

What does the EU and US mandate any spirit labeled vodka be?

A

neutral in flavor, therefore Eastern European and Russian vodkas tend to have a little more character

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27
Q

In the EU, vodka must have a minimum abv of ___

A

37.5%

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28
Q

If the vodka is not made from potatoes or grain, an EU producer must what?

A

state the products used in fermentation on the label

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29
Q

What are some quality russian vodkas?

A

Stolichnaya and Ikon

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30
Q

What are some of Poland’s best vodkas?

A

Chopin, a potato vodka, and Belvedere

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31
Q

What is the bestselling premium vodka in the US?

A

Grey Goose—French vodka distilled in a pot still

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32
Q

What is Tito’s Handmade Vodka?

A

An artisan American spirit made on a much smaller scale in a pot still from 100% corn in Texas

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33
Q

Where is Ketel One from?

A

Holland

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34
Q

Who owns Smirnoff?

A

global, Diageo-owned, of Russian origin hasn’t been produced in the country for almost a century.

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35
Q

What is acquavit?

A

Scandinavian, a clear spirit made from fermented potato/grain, flavored w/ caraway root and other aromatics, is basically flavored vodka

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36
Q

How does Japanese Shochu differ from vodka?

A

It is not filtered through charcoal

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37
Q

What Japanese/Korean liquors are very similair to unflavored vodka?

A

Korean soju/Japanese shochu, distilled liquors traditionally made from sake but now produced from all manner of grain and potato

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38
Q

What is the Okinawan style of shochu that differs from vodka-similair Shochu’s?

A

awamori, is always distilled from rice

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39
Q

gin is essentially ____

A

flavored vodka

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40
Q

To produce gin, a neutral grain spirit is flavored with what?

A

A range of botanicals (juniper berries are the most important component) and then redistilled

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41
Q

Most modern gins are grouped under what style?

A

The London Dry style (no longer an indication of geographical origin)

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42
Q

What are London Dry Gins?

A

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.

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43
Q

What are some popular London Dry Gins?

A

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

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44
Q

Where was Gin developed?

A

Holland

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45
Q

Who developed the first crude gin in the 16th century as a medicinal oil?

A

For the therapeutic powers of the juniper berry, the Dutch Dr. Sylvius de Bouve created “Genever” (Jenever)

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46
Q

How is Genever produced?

A

In a pot still

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47
Q

How does Genever differ from London Dry Gin?

A

sweeter but less alcoholic , may be aged in oak casks taking on color/roundness from wod

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48
Q

What are the dominant aromatics in Genever?

A

Juniper and malt

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49
Q

Traditionally, the Genever recipe incorporates what?

A

A minimum 15% “malt wine”: a distillate of corn, rye and wheat.

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50
Q

The traditional style of Genever is now labeled ___; a cleaner, more neutral Genever with less malt wine is labeled ___.

A

oude (“old”), jonge (“young”)

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51
Q

____is a cask-aged version of Genever in which malt wine comprises at least 51% of the distillate.

A

Corenwyn (“corn wine”)

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52
Q

What is the proper gin for a Pink Gin cocktail?

A

Plymouth Gin

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53
Q

What style of gin was revived in 1996?

A

Plymouth Gin, is only produced by Plymouth, Coates, and Co. in England.

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54
Q

How does Plymouth differ from London Dry?

A

It is fuller in body and very aromatic

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55
Q

What is another English style (rarely encountered today) that is lightly sweetened gin?

A

Old Tom Gin

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56
Q

How did Old Tom Gin get it’s namesake?

A

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.

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57
Q

What is the gin in the Tom Collins cocktail and the base of the 19th century Martinez cocktail, possibly the precursor to the Martini?

A

Old Tom Gin

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58
Q

Whiskey (“____” is the preferred spelling for Scotch)

A

Whisky

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59
Q

Whiskey is the distilled product of what fermented grains?

A

unmalted and malted barley, maize, rye, oats, and wheat

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60
Q

Whiskey is derived from the Gaelic uisgebeatha…

A

“water of life”

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61
Q

What was The Whiskey Rebellion of 1794?

A

Tax on production of whiskey, the first true test of the US as a federalist union culminated over the distillation of whiskey

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62
Q

As an unintended consequence of the Whiskey Rebellion, small whiskey producers did what?

A

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

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63
Q

Who distilled Kentucky’s first whiskey in 1789?

A

The Rev. Elijah Craig

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64
Q

The style pioneered by Elijah Craig became known as what?

A

Bourbon Whiskey, and today must be distilled from a minimum 51% corn.

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65
Q

Bourbon Whiskey is aged in what?

A

charred new american oak casks

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66
Q

If the bourbon is aged for less than four years, the distiller must do what?

A

state the length of aging on the bottle

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67
Q

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 ____

A

Tennessee Whiskey, Tennessee

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68
Q

Tennessee whiskey is currently only produced by whom?

A

Jack Daniel’s and George Dickel,

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69
Q

Tennessee whiskey must be what?

A

filtered with maple charcoal prior to aging

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70
Q

What is Tennessee whiskey in style?

A

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

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71
Q

Rye Whiskey must be what?

A

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

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72
Q

What are Rye Whiskies in style?

A

more bitter and powerful than Bourbon

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73
Q

Corn Whiskey is produced from what?

A

A minimum 80% corn, and may be unaged or aged in used or uncharred new barrels

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74
Q

What are some examples of Rye Whiskies?

A

Sazerac and Rittenhouse

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75
Q

Any US whiskies may be labeled Straight if the spirit spent what?

A

a minimum of two years in the appropriate barrel

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76
Q

How does Scotch and American whiskies differ?

A

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

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77
Q

What is generally employed to age Scotch?

A

used Bourbon and Sherry casks

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78
Q

A more dominant character trait of Scotch derives from what?

A

The process of malting barley for fermentation and the means of heat required to do so

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79
Q

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?

A

Scotland’s many peat bogs

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80
Q

What does burning peat produce?

A

An oily smoke that infuses the malted barley with its scent and character

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81
Q

Where is peatiness in Scotch especially dominant?

A

In those spirits produced at coastal or island distilleries.

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82
Q

The 2009 Scotch Whisky Regulations established what five legal categories of Scotch?

A
  1. Single Malt
  2. Single Grain
  3. Blended Malt
  4. Blended Grain
  5. Blended
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83
Q

What is Single Malt Scotch Whisky?

A

distilled from malted barley in a pot still at a single distillery

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84
Q

What is Single Grain Whisky?

A

produced at a single distillery, from unmalted barley, wheat, or corn

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85
Q

What is Blended Malt Scotch Whisky?

A

produced from a blend of malt whiskies

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86
Q

What is Blended Grain Scotch Whisky?

A

produced from two or more grain whiskies

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87
Q

What is Blended Whisky?

A

a mixture of malt and grain whiskies produced at a number of different distilleries

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88
Q

The 2009 law requires all whisky producers to provide what?

A

an indication of the category on the label

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89
Q

What did the 2009 whisky law eradicate?

A

the old term pure malt, a synonym for blended malt whiskies

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90
Q

All Scotch whisky must be produced in Scotland and undergo what?

A

distilled twice (or more), and aged for at least 3 years

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91
Q

Single Malt Scotch is generally aged for at least ___years, with some released at ____ years of age

A

10, 25-30

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92
Q

As Scotch whisky must be at least 40% abv, most whiskies cannot be aged longer than what?

A

30 or 32 years in the barrel—evaporation (the “angels’ share”) over time would weaken the spirit too much to meet the legal minimum

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93
Q

Although connoisseurs generally prefer Single Malt Scotch, ___ constitutes the overwhelming majority of production

A

Blended Scotch

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94
Q

What are the 6 regions of production in Scotland?

A
  1. Highlands
  2. Lowlands
  3. Speyside
  4. Islay
  5. Campbeltown
  6. the Islands
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95
Q

What is the largest region in Scotland and includes which producers?

A

Highlands: Oban, Glenmorangie, Dalwhinnie, Dalmore

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96
Q

What are Lowland Scotches like?

A

Often the lightest and least smoky, an ideal aperitif

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97
Q

Name some producers in the Lowlands

A

Glenkinchie, Auchentoshan, and Bladnoch

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98
Q

What was a former subzone of the Highlands and is home to a large number of distilleries?

A

Speyside

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99
Q

What are some producers in Speyside?

A

Glenlivet, Glenfiddich, and the Macallan

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100
Q

What are the characteristics of Speyside whiskey?

A

produced with water from the river Spey, are generally milder and fruity in character.

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101
Q

Campbeltown was a once-flourishing region that now only houses what three distilleries?

A
  1. Glen Scotia
  2. Glengyle
  3. Springbank
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102
Q

What is apparent in the Island distilleries?

A

A pronounced peatiness and toasted seaweed character

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103
Q

What are the major Scotch-producing islands?

A

Skye, Jura, Mull, Arran, and Orkney

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104
Q

What distillery is highly regarded on the Isle of Orkney?

A

Highland Park

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105
Q

What distillery is highly regarded on the Isle of Skye?

A

Talisker

106
Q

What distilleries produce the most peaty, smoky style of Scotch whisky?

A

The Islay distilleries—including Ardbeg, Lagavulin, and Laphroaig

107
Q

What is the recent trend of the wood-finished style of whiskey?

A

a developing whisky will be transferred to a different cask for the last two or three years of its aging period

108
Q

What casks are used in wood-finished styles of whiskey?

A

transferred to casks that used to hold Port, Sherry, Madeira, Burgundy, or Sauternes, etc.

109
Q

Who pioneered the wood-finished styles of whiskey?

A

Glenmorangie and Balvenie

110
Q

What is the effect of wood-finished whiskies?

A

A softer, fruitier style of Single Malt designed to win converts to the category overall.

111
Q

What 3 distilleries are active in Ireland?

A

Old Bushmills, Cooley, and New Midleton (the maker of Jameson)

112
Q

What drove the stylistic division in Irish and Scotch whiskies?

A

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
Q

What do the Irish not rely on?

A

peat for their fires, so their whiskey is less smoky in character than Scotch.

114
Q

What is the Irish exception, and is a peat-fired whiskey?

A

Single Malt Connemara produced by Cooley

115
Q

Irish whiskey is traditionally distilled how?

A

three times in a pot still, although many are today produced in a continuous still

116
Q

Irish whiskey must be aged for how long?

A

minimum 3 years prior to release; in practice most whiskies age for at least 7.

117
Q

Canadian rye whiskies are generally what?

A

blended, and must be aged for three years before sale

118
Q

There is no legal requirement for Canadian rye whiskey to contain what?

A

a high proportion of rye, but most do.

119
Q

What producer in Canada distills malt whisky in the style of Scotch?

A

Glenora Distillers, on Cape Breton Island of Nova Scotia

120
Q

What is Japan’s most famous producer of Whiskey?

A

Suntory, offering blended and single malt whiskies.

121
Q

Whereas whiskey is distilled from fermented grains, ___ uses wine as its source material

A

brandy

122
Q

In France, brandy is considered____ —again, the “____”—of grapes

A

eau de vie, water of life

123
Q

Brandy comes from the Dutch brandewijn, or “___”

A

burned wine

124
Q

Brandy is defined by the EU as…

A

a distillation of wine—not pomace—with a minimum abv of 36% and a minimum oak aging period of 6 months

125
Q

When was Cognac AOC defined and finalized?

A

first defined in 1909, finalized in 1938

126
Q

Where is Cognac?

A

surrounds the town of Cognac to the northeast of the Bordeaux region.

127
Q

In descending order of quality, what are the six defined regions of production in Cognac AOC?

A
  1. Grande Champagne
  2. Petite Champagne
  3. Borderies
  4. Fins Bois
  5. Bons Bois
  6. Bois Ordinaires (Bois à Terroirs)
128
Q

What does “Champagne” in Cognac indicate?

A

it is a reflection of the word’s etymological origin—a derivation of the Latin word for “plain”—and a similarity in soil

129
Q

Grande Champagne and Petite Champagne have a high percentage of what?

A

soft chalk, the preferred soil for Cognac

130
Q

What do the other outlying appellations of Cognac have?

A

higher proportions of hard limestone, sand and clay

131
Q

Cognac is distilled from low alcohol, acidic base wine produced primarily from what?

A

Ugni Blanc (St. Émilion), which accounts for nearly 98% of the vineyard acreage in the appellation

132
Q

What other varieties are permitted but rare in Cognac?

A

Folle Blanche, Colombard, and other varieties

133
Q

Cognac is distilled twice in what?

A

a copper Charentais pot still

134
Q

The first distillation of Cognac produces a spirit of 28-32% alcohol called what?

A

the brouillis

135
Q

Several batches of brouillis are returned to the boiler to be distilled again, to extract what?

A

the “soul” of Cognac

136
Q

What is the second distillation of Cognac called?

A

bonne chauffe

137
Q

The bonne chauffe is divided into what?

A

several parts: the tête (heads), coeur (heart), secondes (second cuts) and queue (tails)

138
Q

Once the heads/seconds/tails are separated, the coeur makes up how much of the brouillis?

A

about 40% of the total volume of the brouillis and alone becomes Cognac

139
Q

What is added to Cognac before bottling?

A

Water and caramel may be added to fix the spirit’s strength and color

140
Q

What is the abv of the Cognac coeur when it is placed in casks?

A

This colorless spirit of approximately 70% abv

141
Q

Where do the oak casks used in Cognac come from?

A

traditionally sourced from the Limousin and Tronçais forests

142
Q

What does VS/***, VSOP and XO indicated on a Cognac label?

A

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
Q

In practice, the better producers age their brandies much longer, and many XO Cognacs will be aged for at least _____ prior to release.

A

fifteen or twenty years

144
Q

As Cognac is often a blend of vintages, designations of age refer to what?

A

the age of the youngest eau-de-vie in the blend

145
Q

____, while now legal, are rare

A

Vintage Cognacs

146
Q

Cognac may be labeled under an individual region, such as Grande Champagne, if what?

A

if 100% of the eau-de-vie originated in the named area

147
Q

Fine Champagne Cognac is distilled entirely from wines produced where?

A

In the Grande Champagne and Petite Champagne regions, with Grande Champagne composing at least 50% of the blend.

148
Q

Where is Armagnac AOC located?

A

to the southeast of Bordeaux

149
Q

What are the three regions of Armagnac production?

A
  1. Haut-Armagnac
  2. Bas-Armagnac
  3. Armagnac-Ténarèze
150
Q

What is Armagnac produced primarily from?

A

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

151
Q

What is the only hybrid grape authorized in any French AOC/P appellation?

A

Baco Blanc

152
Q

Unlike Cognac, Armagnac is more frequently produced from what?

A

a blend of varieties than a single grape

153
Q

What does approximately 95% of Armganac brandy undergo?

A

only one distillation in a copper continuous still (may be distilled twice in a Charentais pot still but rare)

154
Q

Describe the continuous still used in Armagnac

A

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
Q

What is Blanche Armagnac AOC?

A

Armagnac bottled after 3 months in an inert container, a clear spirit, AOC in 2005.

156
Q

What are the new definitions of ageing in Armagnac?

A

VS or ***- 1-3 yrs
VSOP- 4-9 yrs
XO or Hors d’Age min 10 years

157
Q

What must all Armagnac producers adopt by 2013?

A

new definitions of aging

158
Q

What is the coupage?

A

a number of barrel selections the cellarmaster will blend in order to achieve a desired style

159
Q

What is added to the Armagnac blend prior to bottling?

A

A mixture of distilled water and Armagnac (petites eaux), to achieve the appropriate strength of spirit—a minimum 40% abv.

160
Q

Describe Vintage bottlings in Armagnac

A

more common than in Cognac, and must be aged a min of 10 years in cask before release.

161
Q

How does Armagnac differ from Cognac in flavor profile?

A

more rustic, more fiery, and more flavorful

162
Q

Who are 2 prominent producers in Armagnac?

A

Larressingle and Château Laubade

163
Q

Which Armagnac producer concentrates on vintage releases?

A

Château Laubade

164
Q

What are other examples of brandies made in France?

A

Fine de Bordeaux, Fine de Bourgogne, and Fine de la Marne

165
Q

What German distiller produces Weinbraund (German brandy) in a Charentais pot still?

A

The German distiller Asbach, using base wine produced from Cognac grapes

166
Q

Spain has an important tradition of brandy production, predating that of Cognac, based where?

A

Andalucía

167
Q

Brandy de Jerez is a protected designation for brandies produced where and in what method?

A

In sherry and aged in a similar solera method, distilled in copper stills (alquitaras) from wines based on Airén and Palomino grapes

168
Q

What casks comprise the Brandy de Jerez solera?

A

Used American oak sherry casks

169
Q

What are the aging requirements for Brandy de Jerez?

A

Solera- 1yr on average
Solera Reserva- average3yrs
Solera Gran Reserva- average 10yrs

170
Q

What notable producers make Brandy de Jerez?

A

Domecq, Emilio Lustau, and Osborne

171
Q

What brandies does Portugal produce?

A

aguardente

172
Q

What Italian producer makes Cognac-style brandies?

A

Buton, from Trebbiano grapes—the Italian synonym for Ugni Blanc

173
Q

Californian brandies, made from 100% Californian grapes, have historically been of lesser quality, but what newer entries are promising?

A

artisan producers like Germain-Robin, in Ukiah

174
Q

What is a brandy produced in Chile and Peru, and not aged in wood?

A

Pisco

175
Q

What are pomace spirits?

A

produced from pomace—the remnants left after pressing grapes—rather than wine and are therefore not brandies, but they share similar characteristics.

176
Q

What are some examples of Pomace Spirits?

A

Marc (France), grappa (Italy), and bagaceira (Portugal)

177
Q

Where are the best examples of marc made in france?

A

Champagne, Alsace, and Burgundy

178
Q

How are wood-aged grappas labeled?

A

riserva, stravecchia, vecchia or invecchiata

179
Q

What are the 3 delimited appellations for Calvados?

A
  1. Calvados AOC
  2. Calvados Domfrontais AOC
  3. Calvados Pays d’Auge AOC
180
Q

What is Calvados supposedly named for?

A

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

181
Q

Calvados is traditionally distilled/aged in what manner?

A

distilled twice in a copper pot still and aged for a min of 2 years in oak casks

182
Q

Calvados Pays d’Auge, as the premier region of production, limits pear cider (perry) to what?

A

a maximum 30%

183
Q

What was the most recent appellation addition for Calvados and it’s requirements?

A

Calvados Domfrontais, requires a min 30% perry and a min 3 years of aging in cask

184
Q

Calvados Domfrontais is always produced by ____

A

continuous distillation

185
Q

What may Calvados be released as?

A

a vintage bottling or a blend of years

186
Q

If Calvados is released as a vintage, what are the labeling laws?

A

Vieux or Réserve - 3 years
Vieille Réserve or VSOP 4 years
XO, Hors d’Age, Extra, or Napoléon - 6 years

187
Q

The youngest Calvados bottlings are labeled ____

A

Fine

188
Q

What is the Eaux de vie, Kirschwasser (Kirsch), made fro?

A

black cherries

189
Q

What is Poire William derived from?

A

from Williams (Bartlett) pear perry

190
Q

Poire William is aged in what?

A

in glass rather than oak, its alcohol content can be rather high (45%), remains clear

191
Q

Name some producers who include a pear in their Poire William bottle

A

Miclo in France and Clear Creek in Oregon

192
Q

What is Framboise?

A

Raspberry eau de vie

193
Q

What are some of the names of Plum Eaux de Vie?

A

Slivovitz, Mirabelle, Quetsch, and Prunelle

194
Q

What is the national drink of Tunisia?

A

A fig eau de vie, Boukha

195
Q

What eau de vie is popular in Hungary?

A

apricot eau de vie (Barack Palinka)

196
Q

What is rum distilled from?

A

fermented sugarcane or molasses

197
Q

What is molasses?

A

a byproduct of processing sugarcane into sugar

198
Q

When did the style of Rum originate?

A

in the Caribbean in the 17th century

199
Q

What are the four major styles of rum?

A
  1. light rum
  2. dark rum
  3. Demerara rum
  4. rhum agricole
200
Q

How is light rum produced?

A

distilled by the continuous method and filtered with charcoal after a short period of cask aging to remove any color

201
Q

What is a light style of rum that is golden in color and HAS gained complexity from time in cask?

A

Mount Gay from Barbados

202
Q

Why is light rum usually best for mixing?

A

it has little character

203
Q

What is Demerara rum?

A

a light rum style unique to Guyana, is distilled from molasses, sometimes aged 10yrs+ prior to release

204
Q

What is Cachaça?

A

Brazilian spirit, base for caipirinhas, produced from fermented sugarcane, is essentially light rum

205
Q

What are the characteristics of Dark rum?

A

fuller in body, darker in color, more complex caramel notes, rather than the simple suggestion of sweetness in most light rums.

206
Q

What are quality dark rums, such as those produced in Jamaica like?

A

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
Q

What claims to be the southernmost Appellation d’Origine Contrôlée in France?

A

Martinique AOC-despite its location in the sunny Caribbean!

208
Q

What is Rhum agricole?

A

a French style, produced mainly in Martinique AOC

209
Q

What are the rules for Rhum agricole?

A

may only be produced from sugarcane juice; column distillation is mandated in Martinique

210
Q

Spiced rums, such as the ubiquitous Captain Morgan, are flavored with what?

A

the addition of spice or fruit

211
Q

What grappa producers were the first to distill a single varietal and produced refined and aromatic examples?

A

Jacopo Poli and Giannola Nonino

212
Q

Where is Tequila produced?

A

primarily in Mexico, in Tequila (city) in western state of Jalisco

213
Q

What regions in Mexico also have limited regions of production for tequila?

A

The states of Guanajuato, Tamaulipas, Nayarit, and Michoacán

214
Q

What is tequila produced from?

A

the fermented juice of the cooked piña (pineapple), the heart of the blue agave plant

215
Q

What is most tequila actually produced from?

A

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
Q

What does tequila distillation occur in?

A

a traditional pot still (twice) or by the continuous method

217
Q

If bottled immediately after distillation, the Tequila is what?

A

blanco, or silver

218
Q

Tequila aged 60 days to one year in oak casks will be labeled what?

A

reposado

219
Q

Añejo Tequilas are aged to a maximum of how many years in cask?

A

3 years

220
Q

What newer category was established in 2006 for tequila?

A

permits Tequila aged a minimum of 3 years in cask to be labeled Extra Añejo

221
Q

Describe Extra Añejo tequila

A

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
Q

All Tequila is ___, but not all ___ is Tequila.

A

mezcal, mezcal

223
Q

Like Cognac and brandy, Tequila is a subset of the larger category of what?

A

Mezcal

224
Q

Where is Mezcal principally produced?

A

in the state of Oaxaca

225
Q

What is Mezcal produced from?

A

distilled liquor produced from fermented agave

226
Q

Mezcal distillers typically use what types of agave?

A

Maguey (Agave americana) or Espadin agave (Agave angustifolia) rather than blue agave (Agave tequiliana)

227
Q

Like Tequila, Mezcal may be labeled as what?

A

Reposado or añejo with proper aging in cask

228
Q

What is Mezcal con gusano and what does it usually mean?

A

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
Q

While liquors flavor derives from the base of distillation or the method of aging (usually), liqeurs/cordials/etc. gain their flavors through what?

A

maceration, infusion, or percolation of additional flavors

230
Q

For bitters, a base spirit is flavored by the addition of what?

A

spices, herbs, roots, fruit, or botanicals

231
Q

What are Italian amaros?

A

(meaning “bitter”) have a level of sweetness balanced by bitterness, are essentially aromatic herbal liqueurs

232
Q

Amaro and other bitters can be divided between those typically enjoyed as an ____ and those best served as a ___

A

aperitif, digestif

233
Q

What can alcohol content indicate in a bitter spirit?

A

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
Q

Some bitters are not ___, and are more suitable for _____ in small quantities, rather than straight drinking

A

liqueurs, cocktail flavoring

235
Q

What are Angustora bitters?

A

produced from a base of Rum in Trinidad, a cocktail bitter

236
Q

____, like most spirits, developed as medicinal tonic, and are still regarded to have digestive and restorative powers.

A

Bitters

237
Q

Name some german bitter liqeurs

A

Jägermeister, Boonekamp

238
Q

What is an example of a Hungarian bitter liqeur?

A

Unicum (Zwack)

239
Q

What are examples of French bitter liqeurs?

A

Amer Picon, Suze

240
Q

What are some italian bitter liqeurs?

A

Fernet, Braulio, Averna, Ramazzoti, Cynar, Campari, Aperol

241
Q

What are the different categories of liqeurs?

A

Fruit liqeurs, Coffee, Cream, Nut, and Egg Liqueurs, Whiskey-Based Liqueurs, others

242
Q

What are some examples of French fruit liqeurs?

A

Cointreau, Chambord, Crème de Cassis, Grand Marnier (cognac base)

243
Q

What is the Laraha Citrus liqueur from the Netherlands (Antilles)?

A

Curaçao

244
Q

What is the Tangerine liqeur from South Africa?

A

Van Der Hum

245
Q

What is the Croatian Cherry liquer?

A

Maraschino

246
Q

What is the cherry liqeur from Denmark?

A

Cherry Heering

247
Q

What is the Banana liquer from the Netherlands?

A

Pisang Ambon

248
Q

What is the Japanese melon liqeur?

A

Midori

249
Q

What is the date liqeur from Israel?

A

Tamara

250
Q

What is the Sweetened Egg liqeur from Denmark?

A

Advocaat

251
Q

What is the South African Cream & Marula fruit liqeur?

A

Amarula

252
Q

What is the Coffee (rum base) Jamaican liqeur?

A

Tia Maria

253
Q

What is the Almond and apricot liqeur from Italy?

A

Amaretto

254
Q

What Scotch Whisky based liqeurs exist?

A

Drambuie, Glen Mist, (both w/ Heather Honey & Herbs), Glayva (Honey, Tangerine & Spices)

255
Q

What is an Irish Whiskey based liqeur?

A

Irish Mist (with Honey, herbs)

256
Q

What is an American Whiskey based liqeur?

A

Southern Comfort (with Peach, Orange & Spice)

257
Q

What are Anise based liqeurs?

A

Pernod, Ricard, Pastis 51, Ouzo, Sambuca (w/ elderberry), Galliano (w/ herbs, vanilla)

258
Q

What is Kümmel?

A

Caraway based liqeur, from Denmark

259
Q

What are French liqeurs created by Monks?

A

Chartreuse, Bénédictine

260
Q

What is Strega?

A

Italian liqeur based on Saffron, Herbs, Spices

261
Q

What is Krupnik?

A

Honey liqeur from Poland

MONTH 2- Beer/Sake/Spirits, Fortified Wine, Burgundy, Central/Southern Italy (6 decks)

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