Spirits Flashcards
1
Q
Spirits - The Process of Making Spirits
A
- Raw material (fermented)
- Fermented beverage
- Distilled
- Pot
- Continuous
- Aging
- What type of vessel?
- How long?
2
Q
Spirits - Fermentation of the Raw Materials
A
- Spirits can be made from fermented fruits, vegetables, grains and other plants
- Sugars in fruit or many plant based spirits are fermented directly into alcohol by the action of yeast
- For grain and some plant or vegetable based spirits, the starches must be turned into sugar first, after which fermentation can occur.
3
Q
Spirits - Fermentated Beverage is Distilled
A
- Alcoholic liquid
- Heated to boiling temperature
- Alcohol Boils at 173
- Water Boils at 212
- Liquid boils, alcohol evaporates
- Alcoholic vapor travels up the still to a condenser
- Liquid is cooled
- Vapor condenses
- New spirit
4
Q
Spirits - Pot Still
A
- Provides a slow, gentle distillation
- Flavor from the base ingredient is retained in the final spirit
- Pot stills are used for richer, generally wood-aged spirits like Cognac and Single Malt Scotch
5
Q
Spirits - Continuous Still
A
- A continuous still is continuously running and is a faster distillation
- This has the potential to remove many flavors and impurities, creating a very neutral spirit
- A continuous still is used for vodka and most vourbons
- Most often used for large-scale distillation
6
Q
Spirits - Aging of the Distillate
A
- Immediately Bottled
- The spirit remains clear and goes straight into bottle
- Examples include most vodka, blanco Tequila and light rum
- Aged in Oak
- Aging in oak changes the color, flavor and texture of the spirit
- This depends on the length, time and char of the oak barrels used
- Examples include most whiskies and brandies
7
Q
Spirits - Whiskey - Scotland
A
- Flavor
- A dominant flavor character of Scotch comes from kilning, or srying, the malted barley with peat as the burning fuel.
- The smoke from the fire infuses the grain with a smoky, “peaty” aroma.
- Single Malt Scotch Whisky
- Distilled form 100% malted barley, in a pot still, at a single distillery
- Must be bottled in Scotland
- Blended Scotch Whisky
- Bend of one or more single malt whiskies
8
Q
Spirits - Whiskey - Ireland
A
- Irish Whiskey is a barley-based whiskey made only in Ireland, where they are aged for a minimum of three years in barrels.
- Portions of the barely will be unmalted, resulting in a lighter style.
9
Q
Spirits - Whiskey - Canada
A
- Canadian Whisky can be made of corn, wheat, rye or barley and must be aged a minimum of 3 years
10
Q
Spirits - Whiskey - United States
A
- Bourbon Whisky
- Must be produced in the USA. However most is made in Kentucky
- Must have a minimum of 51% corn and be aged in new, charred American white oak
- Tennessee Whisky
- Must be made in Tennessee from a minimum of 51% corn
- The whiskey must be filtered through a bed of Tennessee sugar maple charcoal
11
Q
Spirits - Brandy - Cognac AOP
A
- Fermentation
- Cognac is a brandy made from white grape-based wines (mainly Ugni Blanc)
- Distillation
- Cognac is distilled twice in copper pot stills
- Aging
- Cognac is required to have a minimum of two years aging in French oak casks
12
Q
Spirits - Brandy - Armagnac AOP
A
- Fermentation
- Brandy distilled from grape-based wines (a blend of local white grape varieties)
- Distillation
- Traditionally one distillation in a continuous still (unique to the region)
- Aging
- Armagnac is required to have a minimum of two years of aging in French oak casks.
13
Q
Spirits - Brandy - Eau de Vie
A
- A category of French brandy made with a variety of fruits.
- Ex) Framboise: Raspberry, Kirsch: Cherry, Poire William: Pears
- Calvados AOP
- Fermentation
- Calvados is distilled from fermented apples and pears
- Distillation
- Calvados is traditionally distilled twice in a coper pot still
- Aging
- Calvados is required to have a minimum of two years of aging in French oak casks
- Fermentation
14
Q
Spirits - Vodka
A
- Fermentation
- Traditionally vodka is a distillate of fermented cereal grains or potatoes
- Today, many base ingredients including a range of fruits, vegetables and other plants
- Distillation
- Vodka is distilled multiple times to achieve purity and neutrality
- Most often a continuous still is used
- Aging
- Vodka is an unaged, clear spirit.
15
Q
Spirits - Gin
A
- Geography
- Gin can be made anywere int he world, but its origins are Dutch.
- Fermentation
- Traditionally, gin is a neutral distillate of fermented cereal grains, like vodka
- Botanicals
- Gin is flavored with a number of herbs, spices and roots called botanicals.
- The predominant flavor ingredient is juniper berries.
- Other traditional botanicals include lemon, lime and bitter orange peel, anise, angelica root, orris root, licorice root, cinnamon, cassia bark and many more.
- Distillation
- To produce gin, a neutral grain spirit is flavored with botanicals and is then redistilled
- Aging
- Gin is predominatnly an unaged, clear spirit
16
Q
Spirits - Tequila
A
- Geography
- A protected appellation centered around the province of Jalisco, Mexico
- Fermentation
- Tequila is produced form the fermented juice of the cooked pina (pineapple), the heart of the blue agave plant (Agave tequiliana)
- Distillation
- Can be performed either in a traditioanl pot still or by the continuous method
- Aging
- Silver/Blanco: Bottled immediately after distillation
- Reposado: Aged 60 days to 1 year in oak cask
- Anejo: Aged form 1~3 years in cask
17
Q
Spirits - Mezcal
A
- Geography
- A protected appellation mainly around Oaxaca, Mexico but other provinces are included
- Fermentation
- Mezcal is the distilled spirit produced form fermented agave
- Distillation
- Can be performed either in traditional pot still or by the continuous method
- Aging
- Blanco or unaged is the most traditional style of Mezcal, however, barrel aged versions with the smae label designations as Tequila can be found
18
Q
Spirits - Rum
A
- Geography
- The style originated in the Caribbean in the 17th century
- Fermentation
- Rum is a distilled spirit produced from fermented suar cane or molasses (a by-produt of processing sugar cane into sugar)
- Distillation
- Rum can be made with a continuous still to achieve neutrality or with a pot still to retain intensity of the base ingredient
- Aging
- Light Rum
- little to no aging
- Dark Rum
- Higher-end examples are aged for an extended time in oak
- Light Rum
19
Q
Spirits - Aperitifs and Digestifs
A
- Aperitifs
- Served before the meal to stimulate the appetite
- Digestifs
- Served after the meal to help stimulate digestion. Examples include bitters or Italian Amaro.
20
Q
Spirits - Liqueurs and Cordials
A
- Liqueurs and Cordials are made with a neutral base spirit with flavor added in variety of ways.
- Ex) Bailey’s, Kahlua, B&B, etc.
21
Q
Spirits - What spirit is the term “Reposado” used for describing aging?
A
- Tequila
- Rum
- Vodka
- Gin
22
Q
Spirits - Flavoring a neutral spirt with botanicals such as juniper berries and lemon peel can be found in?
A
- Gin
- Tequila
- Mezcal
- Cognac
23
Q
Spirits - What is the predominant flavor of Kahlua?
A
- Coffee
- Juniper
- Peach pit
- Anise
24
Q
Spirits - Apples and pears are the primary fruits of what spirit?
A
- Calvados
- Cognac
- Armagnac
- Rum
25
Q
Spirits - “Peatiness” is a dominant flavor of what spirit?
A
- Scotch Whisky
- Bourbon
- Canadian Whisky
- Irish Whisky
26
Q
Spirits - What is the base-ingredient of rum?
A
- Suger cane or molasses
- Barley
- Potatoes
- Agave
27
Q
Spirits - Cognac and Armagnac have this in common.
A
- Oak aged, wine-based spirits
- Apple and pear-based spirits
- Light colored, suger-cane based spirits
- Made from a minimum of 51% corn
