Spirits Flashcards
Method of production
2 types of still used to produced spirit
- pot still
- continuos still (Patent still or Coffey still)
Pot still
A fermented liquor put onto closed vessel and heated. Alcohol boils at 78 C and will vaporize before water. The vapour are passed along a closed pipe through a cold-water tank where they are cooled. They condense into a liquid, which is the spirit.
(Shortly:
- heating the fermented liquor
- Vapour
-Cooling
-Condense alcohol)
The spirit will contain high proportion of alcohol, with some water, certain gases and flavouring oils, which have been carried in the vapour.
First vapour called “heads” or “foreshots” are not used.
The residue left in the still - called “tail” or “feints” and is not used.
This process :
- slower
- more complex flavours (fine spirit)
Continuous still
It produce a purer spirit containing fewer impurities.
The still contain 2 columns
1 column (analyser) where wash is vaporized, and the other is called the rectifier, where the vapours are condensed.
The wash is heated by steam.
Gin production
Gin is a white spirit produced by distilling a wash made from fermented grain, malted barley, maize(corn) or rye. This gin is flavoured by botanicals, either by passing the vapours through the flavourings or by steeping (soaking) in a spirit.
Flavourings: juniper berries, coriander, angelica root, orange and lemon peel, liquorice, orris root, cassia bark, cardamom seeds, calamus root, fennels and almonds.
Vodka production
It is distilled in continuous still producing a colourless neutral spirit at approx. 96% abv. It is re-distilled or filtered through charcoal filters to purify the flavour and brought down to the required strength by the addition of distilled water.
The best is made from rye, molasses, a mixture of these or from other grain, genuine Russian vodka is distilled from wheat.
Whisky/Whiskey/rye/bourbon made …
made by distilling the fermented wash (wort) which is made from unmalted barley, malted barley, maize (corn), rye and water.
Scotch whisky
Scotch whisky is made in Scotland. Its flavour and quality are governed by the type of cereal used, peat used etc... There are 4 types of Scotch: Single malt Vatted malt Blended grain Single grain
Malt whisky production
- barley is malted by steeping in water then spreading it out on a concrete floor in a warm atmosphere
- the grains germinate, converting the starch to sugar
- germination is stopped by heating the grains over a peat fire, and the pear smoke adds to the flavour
- malt is cracked and added to boiling water
- liquid (wort) is drawn off and fermented with the addition of yeast
- twice distilled in pot still
- matured min 3 years in cask by low
(Old sherry cask, bourbon cask, Madeira, port, cognac, Bordeaux casks etc …)
Islay whisky type and distilleries
Bowmore
Lagavulin
Bruichladdich Laphroaig
It has 8 distilleries
Most pungent and biggest whiskies with a salty seaweed flavour, stronger peat flavor, smoky aroma
Whisky from Skye (Islands)
Talisker (strong peat)
Whisky from Orkney (Islands)
Highland Park
Irish single malt
Connemara
Used peat fire
American rye whiskey
- min 51% rye
- continuous still
- aged min 2 years (usually 4) in new charred oak barrels
- majority produced in Maryland & Pennsylvania
Bourbon whiskey
- made from maize, rye, malted barley
- must contain 51% corn (maize)
- continuous still
- 4 years in charred new oak casks
- Kentucky Bourbon must be distilled and matured for a min of 1 of these 4 years.
Corn whiskey
80% corn
American
Sour mash
Makers Mark example -
Using mash from 1 fermentation to start next fermentation
Tennessee whiskey
Sour mash whiskey
51% corn
Matured in new charred oak barrels
Filtered through maple charcoal
Districts (6) in cognac
Grand Champagne Petite Champagne Borderies Fins Bois Bons Bois Bois Ordinaires / Bois a Terroir
Best soil in cognac
Chalky soil
Calcium content
Single malt
malted barley
double distilled in a pot still
