Spirits Flashcards
Aquavit
Scandinavian
caraway, citrus peel, herbs
Aniseed spirits
Ouzo, Arrack (Raki)
Absinthe
Pastis-suspension on anethols with alcohol
Wormwood
Absinthe
Cherry favoured
kirsch
Plum
slivovitz
Raspberry
Framboises
Bitters
Fernet Branca - Italy
Jagermeister - Germany
Suze - Gentian roots herb France
Cynar - Artichoke Italy
Tequila
Guadalajara. Blue Maguey 6-8 years to be mature
barrels 600litres
51% of the alcohol from the blue agave
Labelled - Mixto
Mezcal
Oaxaca. Giant Pulque Maguey (Espadin)
Plata, Blanco, Joven
Joven Atacado _ Carmel used for colour
respasado
Anejo
grand anejo
Calvados
$ Pays de Auge - Charentais pot still
Vieux /reserve - 3 years
VS/VSOPVielle reserve- 4 years
Extra/Napoloen 6 years
Domfrontais 30% pears
SAKE
Kura= breweries
Futsu shu= ordinary
Tokutei Meiso Shu = Special designation
sake rice= Shuzo kotekimai
milling/polishing - Seimaibuai
Junmai
70%
Gingo
60%
Dairgingo
50%
HEART
Shinpaku
hard water
dry sake
Soft water
sweet, delicate
Rice starch does not naturally ferment without what?
Amylase
koji mould
Aspergillus Oryzae
Shikomi?
fermentation process
Moromi
Mash
Nihonshu-do?
sweatness and dryness scale
No brewers alcohol added/pure rice sake
Junmai
Added alcohol
Honjozo
Honshu
undiluted
Yamashai
wild Yeast and heavy stirring, to promote lactic bacteria
Namazake
non pasteurised
Nigorizake
milky unfiltered
Shizuku
free run not pressed
Sakazuki
wooden box for serving
Koshu
more than 3 years
Tokkuri
vessel it is served in
