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Wine study > Spirits > Flashcards

Spirits Flashcards

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1
Q

Process of making spirits

A

Raw material is fermented into alcoholic liquid/”beverage”

Heated to boiling temperature

Liquid boils, alcohol evaporates

Alcoholic vapor travels up the still to a condenser

liquid is cooled

Vapor condenses, turning into new spirit

Possible aging

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2
Q

Common raw materials used to create alcoholic beverage base in spirits

A

Grains: barley, corn, rye, rice

Fruits: grapes, cherries, Raspberries, Apples, pears

Other: Plants, vegetables, sugar cane

(For grain and some plant or vegetable-based spirits, the starches must be turned into sugar first, after which fermentation can occur)

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3
Q

Pot Still vs Continuous still

A

Pot still: slow, gentle distillation, flavor from the base ingredient is retained in the final spirit. Generally used for wood-aged spirits like cognac and single malt scotch

Continuous Still: Continuously running and faster distillation than pot still, has potential to remove flavors and impurity’s, creating a very neutral spirit. used for Vodka and most bourbons, most often used for large-scale distillation.

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4
Q

Immediately bottled vs aged in oak

A

Immediately bottled: spirit remains clear and goes straight into the bottle. Examples: most vodka, blanco tequila and light rum

Aged in Oak: changes color, flavor and texture of the spirit. Depends on the length, time and char of oak barrels used. Example” most whiskies and brandies

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5
Q

Scotch grain

A

Barley

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6
Q

When did it become legal to blend malt and grain in scotch?

A

1860 (think John walker, John Chivas, John Dewar)

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7
Q

What is Peat?

A

formed when land becomes waterlogged and decaying vegetation becomes partially carbonized.

used as as the burning fuel when kilning, or drying malted barley

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8
Q

minimum scotch aging requirements

A

3 years in oak barrels

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9
Q

Scotch regions

A

Highlands- Citric style

Lowlands- light malt whiskey

Speyside- 2 styles: lighter (glenfiddich/glenlivet) richer/fruiter (macallan)

Campbeltown- Rich heavy (small region)

Islay- peaty

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10
Q

Single Malt scotch

A

distilled from 100% malted barley, in a pot still, at a single distillery

must be bottled in Scotland

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11
Q

Blended scotch whiskey

A

Blend of one or more single malt whiskeys

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12
Q

“wood finishing” whiskey

A

moving aged whiskey into a barrel for a short period of time before bottling

port, madeira, red wine, sherry. This adds flavor and even affects color

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13
Q

Highlands scotch producers

A

(rich, heavy) Dalmore

(light, citric) glenmorangie

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14
Q

Speyside scotch producers

A

(lighter) glenfiddich, glenlivet

(richer, fuller) Balvenie, Macallan

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15
Q

Islay Scotch producers

A

Ardbeg
Lagavulin
Laphroaig

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16
Q

Irish whiskey

A

Made in Ireland

minimum 3 years in barrels

generally less regulations than scotch

“signature style” portions of unmalted barley- resulting in lighter style

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17
Q

Irish whiskey producers

A

Bushmills

Jameson

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18
Q

Japanese Whiskey

A

Inspired and similar to scotland

all barley is imported from Scotland, also peated if used

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19
Q

Bourbon laws

A

Must be produced in US

Minimum 51% corn

Aged in new, charred American white oak

(Rye follows same laws, except 51% Rye)

20
Q

Bourbon Producers

A

Woodford

Blantons

Makers Mark

21
Q

Rye Producers

A

Bulliet

Rittenhouse Rye

22
Q

Tennessee Whiskey

A

51% corn

must be filtered through a bed of Tennessee sugar maple charcoal

Jack daniels

23
Q

Straight Whiskey

A

Must be aged for atlas 2 years in appropriate oak

No color or flavor can be added

Producer- michters

24
Q

Vodka

A

Can be made anywhere, associated with Eastern Europe

Distilled multiple times to achieve purity and neutrality

unaged, clear spirit

25
Q

What can vodka be made from

A

Traditionally- Cereal grains and potatoes

At this point, if you can ferment it- it can be vodka

26
Q

Vodka Producers

A

Russian- stoli, Smirnoff, Hammer and sickle

Polish- Belvedere, Chopin, Zubrowka

Swedish- Absolut, Svedka

Finnish- Finlandia

French- Grey Goose, Ciroc

American- Titos, Breckenridge

27
Q

Rum

A

Originated in Caribbean, spread to central and South America. now produced internationally

produced from fermented sugar cane or molasses

Can be aged in no oak (light rum) or in oak (dark rum)

28
Q

Gin Producers

A

England: Tanqueray, Beefeaters, sipsmith

Scotland: Hendrics

29
Q

Chachaqa

A

Brazilian Rum

Common in Caipirinha (Cachaqa, lime, sugar, ice)

Producer: Leblon

30
Q

Tequilla

A

Appellation centered around Jalisco, Mexico

Made from fermented juice of cooked blue agave (agave tequiliana) heart

Distilled in a traditional pot still, or by continuous method

31
Q

Tequilla aging

A

Blanco- bottled immediately

Reposado- 60 days - 1 Year in oak

Anejo- 1-3 years in cask

32
Q

Tequilla producers

A

Casamigos

Patron

Don Juilo

Claze Azul

33
Q

Mezcal

A

protected region around Oaxaca, Mexico

distinctively smoky character

Made from multiple agave species

Same aging label designations as tequila (Joven is blanco)

34
Q

Grappa

A

distilled from Pomace (left over grape skins)

Producer: Banfi grappa Montalcino (from brunello)

35
Q

Eau de Vie

A

Brandy made from fruit other than grapes

Framboise- Raspberry

Kirsch- Cherry

Poire William- Pears

Producer: massenezz

36
Q

Mezcal producers

A

Vida

37
Q

Congac brands

A

Martell

Hennessy

Remy Martin

Courvoisier

38
Q

Cognac

A

AOP located south of Lorie, North of Bordeaux

Primary grape Ugni Blanc (colombard, semillon also used) White grapes only

minimum 2 years aged in French oak casks

39
Q

Cognac Crus

A

6 total (first 3 are best)

Grand Champagne
Petite Champagne
Borderies

Fin Bois
Bon Bois
Bois Ordinaire

40
Q

Cognac classifications

A

VS- very special (youngest spirit 2 year)

VSOP- very superior old pale (youngest spirit 4 year)

XO- extra old (youngest spirit 6 year)

41
Q

Armagnac

A

SW france

Blend of local white grape varieties

Frances first brandy

Minimum 2 years in French oak casks

Producer: Clos Martin

42
Q

Armagnac Crus

A

Bas Armagnac

Haut Armagnac

Tenereze

43
Q

Herb liquors

A

Chartreuse

Benedictine

Drambuie

44
Q

Amaros

A

Montenegro

Fernet Branca

Amaro Sfumato

45
Q

Calvados AOP

A

Normandy France

Distilled from fermented apples and pears

2 minimum years aging in French oak casks

46
Q

Eaux de Vie translation and fruits

A

“water of life”

Brandies made with any fruit other than grapes

apple
pear
Kirsch- cherry
Poire William- pears

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