Spirits Flashcards
Process of making spirits
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
Common raw materials used to create alcoholic beverage base in spirits
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)
Pot Still vs Continuous still
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.
Immediately bottled vs aged in oak
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
Scotch grain
Barley
When did it become legal to blend malt and grain in scotch?
1860 (think John walker, John Chivas, John Dewar)
What is Peat?
formed when land becomes waterlogged and decaying vegetation becomes partially carbonized.
used as as the burning fuel when kilning, or drying malted barley
minimum scotch aging requirements
3 years in oak barrels
Scotch regions
Highlands- Citric style
Lowlands- light malt whiskey
Speyside- 2 styles: lighter (glenfiddich/glenlivet) richer/fruiter (macallan)
Campbeltown- Rich heavy (small region)
Islay- peaty
Single Malt scotch
distilled from 100% malted barley, in a pot still, at a single distillery
must be bottled in Scotland
Blended scotch whiskey
Blend of one or more single malt whiskeys
“wood finishing” whiskey
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
Highlands scotch producers
(rich, heavy) Dalmore
(light, citric) glenmorangie
Speyside scotch producers
(lighter) glenfiddich, glenlivet
(richer, fuller) Balvenie, Macallan
Islay Scotch producers
Ardbeg
Lagavulin
Laphroaig
Irish whiskey
Made in Ireland
minimum 3 years in barrels
generally less regulations than scotch
“signature style” portions of unmalted barley- resulting in lighter style
Irish whiskey producers
Bushmills
Jameson
Japanese Whiskey
Inspired and similar to scotland
all barley is imported from Scotland, also peated if used
Bourbon laws
Must be produced in US
Minimum 51% corn
Aged in new, charred American white oak
(Rye follows same laws, except 51% Rye)
Bourbon Producers
Woodford
Blantons
Makers Mark
Rye Producers
Bulliet
Rittenhouse Rye
Tennessee Whiskey
51% corn
must be filtered through a bed of Tennessee sugar maple charcoal
Jack daniels
Straight Whiskey
Must be aged for atlas 2 years in appropriate oak
No color or flavor can be added
Producer- michters
Vodka
Can be made anywhere, associated with Eastern Europe
Distilled multiple times to achieve purity and neutrality
unaged, clear spirit
What can vodka be made from
Traditionally- Cereal grains and potatoes
At this point, if you can ferment it- it can be vodka
Vodka Producers
Russian- stoli, Smirnoff, Hammer and sickle
Polish- Belvedere, Chopin, Zubrowka
Swedish- Absolut, Svedka
Finnish- Finlandia
French- Grey Goose, Ciroc
American- Titos, Breckenridge
Rum
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)
Gin Producers
England: Tanqueray, Beefeaters, sipsmith
Scotland: Hendrics
Chachaqa
Brazilian Rum
Common in Caipirinha (Cachaqa, lime, sugar, ice)
Producer: Leblon
Tequilla
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
Tequilla aging
Blanco- bottled immediately
Reposado- 60 days - 1 Year in oak
Anejo- 1-3 years in cask
Tequilla producers
Casamigos
Patron
Don Juilo
Claze Azul
Mezcal
protected region around Oaxaca, Mexico
distinctively smoky character
Made from multiple agave species
Same aging label designations as tequila (Joven is blanco)
Grappa
distilled from Pomace (left over grape skins)
Producer: Banfi grappa Montalcino (from brunello)
Eau de Vie
Brandy made from fruit other than grapes
Framboise- Raspberry
Kirsch- Cherry
Poire William- Pears
Producer: massenezz
Mezcal producers
Vida
Congac brands
Martell
Hennessy
Remy Martin
Courvoisier
Cognac
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
Cognac Crus
6 total (first 3 are best)
Grand Champagne
Petite Champagne
Borderies
Fin Bois
Bon Bois
Bois Ordinaire
Cognac classifications
VS- very special (youngest spirit 2 year)
VSOP- very superior old pale (youngest spirit 4 year)
XO- extra old (youngest spirit 6 year)
Armagnac
SW france
Blend of local white grape varieties
Frances first brandy
Minimum 2 years in French oak casks
Producer: Clos Martin
Armagnac Crus
Bas Armagnac
Haut Armagnac
Tenereze
Herb liquors
Chartreuse
Benedictine
Drambuie
Amaros
Montenegro
Fernet Branca
Amaro Sfumato
Calvados AOP
Normandy France
Distilled from fermented apples and pears
2 minimum years aging in French oak casks
Eaux de Vie translation and fruits
“water of life”
Brandies made with any fruit other than grapes
apple
pear
Kirsch- cherry
Poire William- pears
