Spirits and Distillation Flashcards
1
Q
What is the simple premise behind distillation?
A
Alcohol has a lower boiling point than water
2
Q
What is the boiling point of ethyl alcohol?
A
173F
3
Q
What is the separation of two liquids with different boiling points called?
A
Fractional distillation
4
Q
What are 3 other names for a modern continuous still?
A
Coffey, column, or patent still
5
Q
What is the fermented liquid to be distilled called?
A
The wash
6
Q
How is the wash distilled in a simple pot still? What must a distiller do to the condensed liquid?
A
The wash is placed into the closed vessel and heat is applied directly to the vessel, vaporizing the ethyl alcohol, a certain amount of water, and congeners-volatile molecules such as esters, other alcohols, and aldehydes, which contribute to the flavor (or off-flavor) of a spirit. These vapors travel up through the vessel and into a condensing coil. The vapors will be cooled, condensed into liquid and collected in a separate vessel. In this simple form, the spirit will be impure. The distiller must take care to discard the foreshots-the first vapors to condense- as these contain congeners such as methanol, a toxic alcohol. The tails are also discarded, as unwanted congeners tend to collect in the distillate residue.
7
Q
How is the wash distilled in a continuous still? How does it differ from the pot still? How is the flavor impacted?
A
A continuous still has two columns (the analyzer and the rectifier) and uses steam, rather than direct heat, to vaporize the alcohol. In this still, the alcohol is condensed in a purer fashion, stripping the liquor of excess congeners and creating a higher-alcohol spirit. While congeners are responsible for impurities, they are also the source of flavor; thus, the continuous still sacrifices distinction for a clean spirit
8
Q
Which still will produce a purer spirit? Continuous or pot still? Which will produce a more flavorful spirit? Why?
A
The continuous still will produce a more pure spirit but sacrifices flavor as it removes a large majority of the impure but flavor-containing congeners. The pot still will produce a more impure spirit but will have more flavor because of a higher presence of congeners
9
Q
How do brown spirits gain color?
A
Through extensive aging in casks
10
Q
Do bottled spirits gain complexity?
A
No
11
Q
How are spirits flavored?
A
Oak aging will imbue flavor and so will additives through maceration, percolation, or infusion.
12
Q
Maceration, percolation, and infusion are all techniques for adding flavor to spirit. How do they differ?
A
Maceration and infusion are similar techniques that involve steeping a flavoring agent in alcohol; maceration is a slower, cold method and infusion is a quicker, hot method. Percolation resembles coffee brewing, as the base spirit is pumped through the flavoring material.
13
Q
Until 1980, Britain based its legal calculation of the alcoholic strength of liquor on the proof test. What does this test measure?
A
The ability of gunpowder to combust when doused in the spirit.
14
Q
How is the alcoholic content of all alcoholic beverages in the EU and the US, whether fermented or distilled, measured or listed today? What does the proof indicate?
A
Stated as a percentage of alcohol by volume (abv) at 20 C or 68F Proof indicates a number that is twice the percentage of abv
15
Q
What is the general abv range for liqueurs? Vodka and gin? Whiskies, brandy, and rum?
A
15-30% for liqueurs 40-50% for vodka and gin Whiskies, brandy, and rum is much wider with some cask-strength whiskies, those not diluted with water prior to bottling reaching over 60% abv
16
Q
If a spirit is cask-strength, what does this mean?
A
The spirit has not been diluted with water prior to boiling.
17
Q
What are 5 sources used for the production of vodka?
A
potatoes rye grapes beets molasses
18
Q
What still is usually used to distill the wash for vodka distillation? How is it filtered? Why?
A
continuous still, and filtered with charcoal to make the spirit ultra-clean
19
Q
What can be said of vodkas regarding the more distillations it goes through?
A
The more distillations it sees the purer and stronger the spirit will be
20
Q
Why do Eastern European and Russian vodkas tend to have more character than vodkas produced in the western EU and US?
A
Because in the EU and US if a bottle says vodka then it must be neutral in flavor.
21
Q
The source used for a vodka produced in the EU must be listed on the bottle if it is not produced from what two sources?
A
potatoes or grain
22
Q
What is the min abv a vodka must have if produced in the EU?
A
min 37.5%
23
Q
What are two top Russian vodkas? 2 Polish Vodkas? Top French? Top Dutch?
A
Stolichnaya and Ikon (Russia) Chopin and Belvedere (Poland) Grey Goose (French) Ketel One (Holland)
24
Q
What is used for the production of Titos Vodka? Where is it produced?
A
100% Corn Texas
25
What are 5 common flavoring agents for vodka?
lemon, orange, vanilla, raspberry, blueberry
26
What is acquavit?
Scandinavian liquor, clear spirit made from fermented potato or grain and flavored with caraway root and other aromatics, is basically flavored vodka
27
What is the difference between soju and schochu?
They both are traditionally distilled liquors. Soju is Korean and Schochu is Japanese and unlike Soju is not filtered through charcoal.
28
What is the name of the Okinawan style of Schochu distilled from rice?
awamori
29
What is the most important flavoring agent for gin?
juniper berry
30
What are common flavoring agents used in the production of London Dry Gin? What are 5 top producers of London Dry Gin?
juniper berries lemon peel orange peel anise cardamom coriander nutmeg angelica root Beefeater Tanqueray Bombay Sapphire Gordon's Boodles
31
What country first produced gin? Who first made it? What was it called?
Holland Dr. Sylvius de Bouve First produced as a medicinal oil known as Genever (Jenver) in the 16th century.
32
What still is used to produce Genever gin? How is this style different than London Dry?
pot still sweeter but less alcoholic than London Dry Gin. Along with Juniper, Malt is a key flavoring component and the spirit may be aged in oak casks, taking on color and roundness from the wood.
33
What is malt wine? What style of gin is it used in? What is the min % of it that must be incorporated into the distillate?
malt wine is a distillate of corn, rye, and wheat Used in the production of Genever gin must be incorporate at a min 15%
34
What are the three styles of Genever? Describe them.
Oude ("old") uses higher proportion of malt wine in the wash Jonge ("young") cleaner, more neutral Genever with less malt wine Corenwyn ("corn wine") cask-aged version in which malt wine comprises at least 51% of the distillate
35
Who produces the Plymouth style of gin? How does it compare to London Dry? What cocktail is it used for?
Only Plymouth, Coates, and CO. Fuller in body than London Dry and very aromatic Proper gin for a Pink Gin cocktail
36
What is the proper gin for a Pink Gin cocktail?
Plymouth Gin
37
Which style of gin is a sweetened gin? What 2 cocktails is this gin most appropriate for?
Old Tom Gin Proper gin for a Tom Collins cocktail and a Martinez
38
What is the spelling of whiskey in Scotland?
Whisky
39
What are the 5 grains used for producing whiskey?
malted and unmalted barley maize rye oats wheat
40
When was Kentucky's first whiskey distilled? By who? What it become known as?
1789 by Elijah Craig Became known as Bourbon Whiskey
41
Bourbon Whiskey must be distilled from what min% of corn?
min 51%
42
What is the aging vessel for Bourbon Whiskey? What is "straight" Bourbon? Under what age must Bourbon Whiskey's aging length be stated on the bottle?
Aged in charred new oak barrels Straight imply that the whiskey is aged for at least two years and made without any added coloring or flavoring. If aged for less than 4 years the length of aging must be stated on the bottle
43
What % of Bourbon Whiskey is produced in Kentucky?
95%
44
Tennessee whiskey is a type of bourbon that must be filtered through what prior to bottling? When was this requirement enacted? What are two top producers of this?
must be filtered through maple charcoal as of 2013 George Dickel and Jack Daniels
45
What is a sour mash whiskey?
Whiskey produced in which a portion of spent mash is incorporated into a newly fermenting mash.
46
What are the grain requirements and aging requirements for American Rye Whiskey? What are two top producers of this? How does it compare to Bourbon?
min 51% Rye min 2 years of aging in new charred oak barrels Rittenhouse and Sazerac are two top producers of this. It is more bitter and more powerful than Bourbon.
47
What are the grain requirements and aging requirements for corn whiskey?
min 51% corn may be unnamed or aged in used or uncharted new barrels
48
What is the difference between aging vessels used for American whiskies vs Scotch whisky?
Scotch whisky is aged in used casks for more subtle interaction between wood and spirit. Used Bourbon and Sherry casks are generally employed to age Scotch.
Bourbon barrels 190L
Scotch: 5-700 L (gorda)
49
Why is peat used for combustible material to heat the malted grain in Scotch production? How does the use of peat contribute to the flavor of Scotch whisky?
Because Scotland's forested islands are concentrated near the center of the realm, and wood burning becomes prohibitively expensive toward the coast. Burning peat produces an oily smoke that infuses the malted barley with its scent and character. This pettiness transmits a dominant note in the finished whisky, especially in those spirits produced at coastal or island distilleries.
50
What are the 5 legal categories of Scotch Whisky established by the 2009 Scotch Whisky Regulations? Describe them. What term has been eliminated with the 2009 Regulations and what must be listed on the label?
Single Malt Scotch: distilled from malted barley in a pot still at a single distillery. From 2012 onward single malt scotch must be distilled in Scotland.
Single Grain Scotch: distilled from unmalted barley, wheat, or corn at a single distillery
Blended Malt Scotch: produced from a blend of malt whiskies
Blended Grain Scotch: produced from two or more grain whiskies
Blended Scotch: blend of malt and grain whiskies produced at a number of different distilleries The term "pure malt" has been eradicated and an indication of the category of scotch must be on the label
51
How many times must Scotch be distilled? What are the min aging requirements? Where must all be produced?
must be distilled twice or more must be aged for at least 3 years All must be produced in Scotland
52
For how long is Single Malt Scotch typically aged? What is the min abv for Scotch Whisky? How does this effect the ceiling for aging?
Typically aged for at least 10 years with some whiskies released at 25 or 30 years of age. Min abv is 40% Because of this minimum most Scotch cannot be aged longer than 30 or 32 years in the barrel as evaporation (angel's share) over time would weaken the spirit too much to meet the legal minimum.
53
What are the 6 regions of production in Scotland for Scotch Whisky?
Highland Lowland Speyside Islay Campbeltown the Islands
54
Which region of production in Scotland produces a style that is the lightest and least smoky and thus served as an ideal aperitif? What are 3 producers here?
Lowland Glenkinchie Auchentoshan Bladnoch
55
What is the largest Scotch production area? What are 4 producers from here?
Oban Glenmorangie Dalwhinnie Dalmore
56
Glenkinchie, Auchentoshan, and Bladnoch are all producers making Scotch in what region?
Lowland
57
Oban, Glenmorangie, Dalwhinnie, and Dalmore are all producers in what Scotch region?
Highland
58
What are 3 top producers of Speyside Scotch Whisky? How does this style compare to the rest?
Glenlivet, Glenfiddich, Macallan generally milder and fruity in character
59
Speyside uses water from what river for its production?
The river Spey
60
Glenlivet, Glenfiddich, and Macallan all produce Scotch from what region?
Speyside
61
What are the 3 distilleries of Campbeltown?
Glen Scotia Glengyle Springbank
62
Glen Scotia, Glengyle, and Springbank are all distilleries located in what Scotch producing region?
Campbeltown
63
What are the 5 major islands of the Islands Scotch producing region? Describe the style here.
Skye Jura Mull Arran Orkney pronounced pettiness and toasted seaweed character
64
Where is Highland Park distillery? Where is Talisker?
Highland Park (Isle of Orkney) Talisker (Isle of Skye)
65
Which Scotch producing region is known for producing the most peaty and smoky style? What are 3 top producers here?
Islay Ardbeg, Lagavulin, Laphroaig
66
What are two producers that are pioneers of the wood-finished style? scotch What is this style require?
Glenmorangie and Balvenie developing whisky is transferred to a different cask for the last two or three years of its aging period Thus a Single Malt will be transferred from its cask to another that held Port, Sherry, Madeira, Burgundy, or Sauternes-the permutations are endless
67
What is the biggest distinction in style regarding Irish Whiskey vs Scotch Whisky?
Irish Whisky traditionally uses unmalted barley so it is not peaty and lighter in character than Scotch
68
What is Connemara?
A peat-fired, Single Malt Irish whiskey produced by Cooley
69
What are 5 top producers of Irish Whiskey?
name 3 producers brewed at the new Middelton distillery
Powers / Cooley / New Midleton / Jameson / Tullamore / mitchell & son blue spot / red breast
70
What is the min amount of times Irish Whiskey must be distilled? Scotch? What are the min aging requirements for both? What is the traditional still for both? Which is produced more commonly with a continuous still today, relative to the other?
Irish Whiskey is distilled at least 3 times Scotch Whisky is distilled at least 2 times Both must be aged for at least 3 years Pot Still is traditional. Irish Whiskey uses the continuous still more than Scotch today.
71
Where is the Glenora distillery? What style of whisky do they specialize in?
Cape Breton Island of Nova Scotia malt whisky in the style of Scotch
72
What is Japan's most famous distillery? What kind of whiskies do they produce?
Suntory blended and single malt whiskies
73
What is the difference in grain requirements between American and Canadian Rye Whiskey?
Canadian doesn't have a min requirement. American requires min 51% rye. Canadian Rye is aged for a min 3 years American Rye is aged for a min 2 years
74
What is the definition of brandy by the EU?
distillation of wine- not pomace- with a minimum 36% abv and a minimum oak aging period of 6 months
75
What is the min abv of Brandy? Min aging?
min 36% abv with min 6 months aging in oak
76
Which tow regions in SW France have traditionally produced the best brandy?
Cognac and Armagnac
77
What are 5 countries producing top quality brandy?
France Spain Germany South America United States
78
Where is Cognac in relation to Bordeaux geographically? Armagnac?
Northeast of Bordeaux for Cognac Southeast of Bordeaux for Armagnac
79
What are the 6 defined regions of production in Cognac in descending order of quality?
Grande Champagne Petite Champagne Borderies Fins Bois Bons Bois Bois Ordinaires (Bois à Terroirs)
80
What is the preferred soil type for Cognac grapes? What two regions have the highest proportions of it? What do the outlying other regions have in common in regards to soil type?
soft chalk Grande Champagne and Petite Champagne The other regions have higher proportions of hard limestone, sand, and clay
81
What are the main 3 grapes for Cognac production? What is the most preferred making up 98% of vineyard acreage in Cognac?
Ugni Blanc (St. Émilion) this is the most preferred and most widely-planted Folle Blanch Colombard
82
What is the synonym for Ugni Blanc in Cognac?
St. Émilion
83
What is the traditional distillation vessel for Cognac? What is the amount of times it must be distilled? Armagnac for both?
Copper Charentais pot still for both Must be distilled at least twice for Cognac and may be distilled twice for Armagnac though a single distillation in a copper Continuous still is most common
84
What is the first distillation of Cognac called? What is the abv range? What happens to this after distillation? What is the second distillation called?
premiere chaufee First distillation is called Brouillis (28-32% abv) It is returned to the boiler to be distilled again, to extract the "soul" of Cogac. Second distillation is called the Bonne Chauffe
85
The second distillation of Cognac, or bonne chaff is divided into several parts. What are they? (4) Which is used becomes the Cognac and what % of the total distillate does it consist of? What is the approximate strength of the brandy immediately following the second distillation? How long does the Cognac distillation season run for?
the tête (heads) coeur (heart) this becomes the Cognac and makes up about 40% of the total secondes (second cuts) queue (tails) Strength is approximately 70%
Distillation season is from 10/1-3/31
86
Which two forest are the most important sources for wood to produce barrels for Cognac aging? Following aging what may be added to the Cognac to fix the alcoholic strength and color prior to bottling?
Limousin and Tronçais water and caramel may be added
87
What are the designations of aging for Cognac and their aging requirements? As Cognac is often the product of a blend of vintages what do these aging requirements pertain to?
* VS / \*\*\* / de Luxe / Grand Choix / Surchoix: 2 years
* Supérieur: 3 years
* VO / VSOP / Réserve: 4 years
* VVSOP / Grande Réserve: 5 years
* Napoléon / Extra / Royal / Très Vieux / Vieille Réserve: 6 years
* XO: 10 years
* XXO : 14 years
* *All of the following age indications refer to the minimum time in oak cask for the youngest Cognac in the blend.*
88
What are the aging requirements for XO brandy? In practice how long are these usually aged?
min 6 years (min 10 years in 2018 forward) in practice XO brandies are usually aged for much longer for at least 15 years or 20 years prior to release
89
Are vintage Cognacs produced? May Cognac be labeled by region of production?
Yes but they are very rare May be labeled by region of production provided that 100% of the Cognac is produced in and comes from grapes grown in that region
90
What are the requirements for "Fine Champagne" Cognac?
It is distilled entirely form wines produced in Grande Champagne and Petite Champagne regions with Grande Champagne composing at least 50% of the blend.
91
What is the min % of eau de vie that must come from Grande Champagne in order for a bottle of Cognac to be labeled as "Fine Champagne"?
Min 50% from Grande Champagne
92
What are the 3 regions of production for Armagnac?
Haut-Armagnac Bas-Armagnac Armagnac-Ténarèze
93
What are the 4 primary grapes for Armagnac production? What is peculiar about one of these 4?
Ugni Blanc Columbard Folle Blanc (Picpoul) Baco Blanc (one of two hybrid grape authorized in any French AOP appellation)
94
What is the synonym for Folle Blanc in Armagnac?
Picpoul
95
What is the only hybrid grape allowed for French AOP wine? What region is it used in?
Baco Blanc used in Armagnac
96
What is the biggest difference in grapes used regarding the cepage between Cognac and Armagnac?
Cognac is more often produced from a single variety whereas Armagnac is more often produced from a blend of grapes
97
90% of Armagnac is produced from how many distillations in what distillation vessel?
once in a copper Continuous still
98
How does most Armagnac compare to Cognac?
Because most Armagnac is produced from a single distillation in a continuous copper still it is generally more flavorful, less pure, and less alcoholic
99
What are the minimum aging requirements for Cognac? Armagnac?
Cognac min 2 years Armagnac min 1 year unless bottled after 3 months in inert container for Blanche Armagnac
100
What are the aging requirements for Blanche Armagnac? When did receive approval and authorization for AOP?
min 3 months in inert container 2005
101
What are the traditional (prior to 2013) and modern (as of 2013) aging designations for Armagnac? What organization oversees and regulates Armagnac production?
VS: traditional: min 2 years in wood modern: 1-3 years of age VSOP traditional: min 5 years modern: 4-9 years of age XO/Hors d'Age: traditional: min 6 years modern: min 10 years of age Bureau National Interprofessionel de l'Armagnac (BNIA)
102
What do the terms coupage and petites eaux refer to in regards to Armagnac production?
Coupage refers to the blending of a number of barrel selections in order to achieve a desired style that remains consistent throughout the years. Petites Eaux refers to a mixture of Armagnac and distilled water that is added to the blend prior to bottling, to achieve the appropriate strength of the spirit
103
What is the mixture of Armagnac and water added to the spirit prior to bottling called? What is its purpose?
Petites Eaux added to fix the alcoholic strength to the min 40% required
104
What is the min abv for Armagnac? Cognac? Brandy in the EU?
min 40% for both min 36% for Brandy in the EU
105
What are the aging requirements for vintage Armagnac?
min 10 years in cask before release
106
What are 4 top producers of Cognac? What are 2 top producers of Armagnac?
Cognac: Rémy Martin Hennessy Martell Courvoisier Armagnac: Larressingle Château Laubade
107
What is a top producer of Armagnac focusing on vintage bottlings?
Château Laubade or delord
108
Outside of Cognac and Armagnac, what are three other French eaux de vies? What is different in regards to their production material?
Fine de Bourgogne (Burgundy) Fine de Bordeaux (Bordeaux) Fine de la Marne (Marne, Champagne) Fine uses the lees from a wine fermentation, Cognac and Armagnac are distilled from wine.
109
What are 5 grapes used for the production of Fine de Bordeaux? What are the main two that must account for 70% of the eau de vie? Where is most Fine de Bordeaux produced?
Ugni Blanc Colombard Merlot Blanc Muzac Odenc Ugni Blanc and Colombard are the main two and makeup 70% Côte de Blaye is where a majority of Fine de Bordeaux is produced.
110
What is the difference in regards to production material between Brandy, Fine, and Marc?
Brandy is distilled from wine Fine is distilled from lees Marc is distilled from pomace
111
What is Weinbraund?
German brandy produced in a Charentais pot still, using base wine produced from Cognac grapes. Producer is Asbach
112
What are copper stills called in Jerez for the production of Brandy de Jerez? What are the main two grapes used for the production of Brandy de Jerez? What are three top producers?
alquitaras Airén and Palomino grapes Lustau, Domecq, and Osborne are three top producers
113
What is the traditional aging apparatus for Brandy de Jerez? What are the three aging designations for Brandy de Jerez?
solera made of American oak casks Solera: aged on average for 1 year Solera Reserva: on average for 3 years Solera Grand Reserva: on average for 10 years
114
What is Portuguese brandy called?
Aguardiente
115
What is Buton?
Italian brandy producer making Cognac-style brandies from Trebbiano (Ugni Blanc)
116
What is a top producer of California Brandy?
Germain-Robin
117
What are pomace spirits called in France, Italy, and Portugal respectively?
Marc (France) Grappa (Italy) Bagaceira (Portugal)
118
Is the addition of water permitted for the production of most pomace spirits?
no
119
What are two top producers of grappa in Italy? Which is notable for producing a grappa from a single varietal? What was it?
Poli and Nonino Nonino was the first to produce a single varietal grappa from Picolit
120
Is the aromatization of grappa permitted?
yes
121
What are the aging designations for grappa?
Youth Grappa (6-12 months aging) Affinate Grappa (1 year in wood) Vecchia/Invecchiata (12-18 months) Vecchia/Invecchiata Riserva (18 months or more)
122
What is the eau de vie Calvados distilled from? What does rémiage in regards to calvados?
Apple and Pear cider
Water may be added to the marc for an additional extraction (a second maceration with water is called the rémiage), and any juice extracted by this method must have a minimum must weight of 48 g/l
123
What are the 3 appellations for Calvados? Which is the premier appellation?
Calvados Calvados Domfrontais Calvados Pays d'Auge (premier appellation)
124
How many times is Calvados distilled and what is the traditional distillation vessel? What is the minimum aging requirement for Calvados?
twice in a copper pot still minimum of two years in oak casks
125
What are the perry (pear cider) requirements for Calvados Pays d'Auge compared to Calvados Domfrontais?
max 30% for Calvados Pays d'Auge min 30% for Calvados Domfrontais
126
What are the aging requirements for Calvados Pays d'Auge vs Calvados Domfrontais?
min 2 years for Pays d'Auge min 3 years for Domfrontais
127
Is Calvados released as a multi vintage blend or vintage?
Can be released as both.
128
What are the aging designations for vintage Calvados?
Vieux/Réserve: min 3 years aging Vieille Réserve of VSOP: min 4 years aging XO/Hors d'Age/Extra/Napoléon: min 6 years
129
What is Fine Calvados? What are 3 other names for this designation?
Calvados that has been aged for the minimum 2 years Trois Étoiles/Trois Pommes/VS
130
What are the European eaux de vie made from black cherries and Bartlett pears respectively? Where are they from traditionally?
Kirschwasser/Kirsch from black cherries traditionally produced in the Black Forest regions of Germany Poire Williams from bartlett pears traditionally produced from perry (pear cider) in Switzerland though produced in other areas as well
131
Why is the alcoholic strength of Poire Williams usually high? What are two producers of it that bottle it with a pear inside?
Because it is not aged in barrel the strength can be high. Clear Creek in Oregon and Miclo in France (Alsace) are great producers of this.
132
What is Framboise?
Can be a fruit lambic or refer to eau de vie made from Raspberries
133
Slivovitz, Mirabelle, Quetsch, and Prunelle are all examples of what?
plum eaux die vie
134
What is Boukha?
a fig eau de vie and the national drink of Tunisia
135
What is Barack Palinka?
popular Hungarian eau de vie made from apricot?
136
What is the national drink and eau de vie of Tunisia?
Boukha
137
What does "Production Fermière" mean on a bottle of Calvados?
That the Calvados was produced on the same estate that the fruit was harvested
138
What is rum distilled from? What is this a byproduct of?
fermented sugarcane (molasses) a byproduct of processing sugarcane into sugar
139
Where did the production of rum originate and when?
originated in the Caribbean in the 17th century and spread to Central and South America
140
What are the 4 major styles of rum? Describe them?
Light Rum: distilled by continuous method and filtered with charcoal after a short period of cask aging to remove any color; best suited for mixing as it has little character Dark Rum: Fuller in body, darker in color, dominated by more complex caramel notes from cask aging and caramel addition Demerara Rum: light rum specialty of Guyana, distilled from molasses and aged sometimes for over a decade prior to release Rhum Agricole: produced mostly in Martinique (French Island in Caribbean) from the distillation of exclusively sugarcane juice; column distillation is mandated.
141
What is Cachaça distilled from? Where is it produced? What style of rum is it most comparable to?
Light rum in style distilled from fermented sugarcane and produced in Brazil
142
What are the **5 states** for the production of Tequila?
* **Jalisco** (raicilla DO)
* **Guanajuato** (mezcal DO)
* **Tamaulipas** (Mezcal DO)
* **Nayarit**
* **Michocán** (mezcal)
143
What is the source of juice that is to be fermented and distilled into Tequila?
the cooked piña, the heart of the blue agave plant
144
What is the min% of distillate that must come from blue agave for mixto Tequila?
min 51%
145
What two distillation vessels are used for Tequila production?
Continuous and in a traditional pot still
146
If Tequila is produced in a traditional pot still, how many times must it be distilled?
twice
147
What are the aging designations for Tequila?
Blanco/Silver: bottled directly after distillation Reposado: aged between 60 days-1 year Añejo: 1-3 years Extra Añejo: 3 years plus
148
90% of Mezcal is produced as a distillate from what rather than the blue agave?
Agave Espadín (Agave angustifolia)
149
In addition to Agave Espadín and Blue Agave, what are 4 other plants sourced for Mezcal production?
Arroqueño Tobalá Tepeztate Agave Karwinskii
150
What is the traditional aging designation for Meszcal?
Blanco is the traditional expression Reposado (aged in oak barrel for min 2 months) Añejo (aged for at least 1 year in 200L or less)
151
What state produces the majority of Mezcal?
Oaxaca
152
What style of Mezcal must include Maguey fiber? What is it called?
Mezcal Ancestral
Bagazo
153
What is the base spirit used for Angustora bitters? Where is it produced?
Rum Produced in Trinidad
154
What are 6 bitter herbal liqueurs produced in Italy? What are their primary flavors?
Campari (herbs, quinine, orange, rhubarb) Aperol (Orange, Gentian, Rhubarb) Fernet Branca (Herbs, roots, spices) Averna (herbs, roots, Citrus) Ramazzati (Herbs, Roots, Orange Peel, Anise) Cynar (Artichoke)
155
What are 2 bitter herbal liqueurs produced in France? What are their primary flavors?
Amer Picon (Orange and Gentian) Suze (Gentian Root and Herbs)
156
What are two bitter herbal liqueurs produced in Germany?
Boonekamp Jägermeister
157
Zwack is a herbal liqueur also called what from where?
Also called Unicum and produced in Hungary
158
What is the primary flavor and nation of origin for Cointreau?
Orange, France
159
What is the primary flavor and nation of origin for Curaçao?
Laraha Citrus Netherlands (Antilles)
160
What is the primary flavor and nation of origin for Grand Marnier?
Cognac base flavored with orange
161
What is the primary flavor and nation of origin for Van Der Hume?
Tangerine South Africa
162
What is the primary flavor and nation of origin for Maraschino?
Cherry Croatia
163
What is the primary flavor and nation of origin for Chambord?
Black Raspberry France
164
What is the primary flavor and nation of origin for Crème de Cassis?
Blackcurrant France
165
What is the primary flavor and nation of origin for Cherry Heering?
Cherry Denmark
166
What is the primary flavor and nation of origin for Pisang Ambon?
Banana Netherlands
167
What is the primary flavor and nation of origin for Midori?
Melon Japan
168
What is the primary flavor and nation of origin for Tamara?
Dates Israel
169
What is the primary flavor and nation of origin for Malibu?
Coconut (rum base) Barbados
170
What is the primary flavor and nation of origin for Sloe Gin?
Sloe berries (sweetened gin base) England
171
What is the primary flavor and nation of origin for Limoncello?
Lemon Italy
172
What are two orange liqueurs produced in France? Which uses a Cognac base?
Cointreau Grand Marnier (Cognac base)
173
What Dutch Liqueur is produced from Laraha Citrus?
Curaço
174
What South African liqueur is produced from Tangerine?
Van der Hume
175
What Croatian liqueur is produced from Cherry?
Maraschino
176
What French liqueur is made from Blackcurrant? Black Raspberry?
Crème de Cassis (Blackcurrant) Chambord (Black Raspberry)
177
What liqueur is made from cherry in Denmark?
Cherry Heering
178
What are two cherry liqueurs and their nations of origin?
Maraschino (Croatia) Cherry Heering (Denmark)
179
What liqueur is made from bananas in the Netherlands?
Pisang Ambon
180
What liqueur is made from melon in Japan?
Midori
181
What liqueur is made from dates in Israel?
Tamara
182
What liqueur is made from Coconut (rum base) in Barbados?
Malibu
183
What liqueur is made from sloe gin berries in England?
Sloe Gin
184
What liqueur is made from Lemons in Italy?
Limoncello
185
What is the name of the sweetened egg liqueur made in the Netherlands?
Advocaat
186
What is the name of the cream and chocolate liqueur made in Ireland?
Bailey's
187
What South African liqueur is made from cream and Marula fruit?
Amarula
188
What Jamaican liqueur is made from coffee with a rum base?
Tia Maria
189
What Mexican liqueur is made from coffee with a rum base?
Kahlúa
190
What are two coffee liqueurs made from a rum base and their nations of origin?
Tia Maria (Jamaica) Kahlúa (Mexico)
191
What is the name of a Belgian chocolate liqueur?
Godiva
192
What is the name of the Italian liqueur produced from Hazelnut?
Frangelico
193
Amaretto is produced in what country and from what two ingredients?
Italy from Apricot and Almond
194
What are 5 whiskey-based liqueurs, primary flavors and nations of origin?
Southern Comfort: Peach, Orange and Spice from America
Drambuie Heather, honey, and herbs from Scotland
Glen Mist Heather, honey, and herbs from Scotland
Glayva Honey, Tangerine, and Spices form Scotland
Irish Mist Honey and herbs from Ireland
195
What are 3 French liquors with Anise as the primary flavor?
Pernod Ricard Pastis 51
196
What is the name of the anise liqueur produced in Greece?
Ouzo
197
What are the primary flavors of Sambuca and where is it produced?
Anise and Elderberry Italy
198
What are the primary flavors of Galliano and where is it produced?
Anise, herbs, and vanilla produced in Italy
199
What are the primary flavors of Licor 43 and where is it produced?
Vanilla, herbs, and spice Spain
200
What is the Danish liqueur produced from Caraway?
Kümmel?
201
What is Kümmel?
Danish liqueur produced with primary flavor of caraway
202
Bénédictine and Chartreuse are both examples of what?
Herbal liqueurs produced in France
203
What is B and B?
Blended Bénédictine and Brandy
204
What is Strega?
Italian liqueur with primary flavors of Saffron, Herbs, and Spices
205
What is the name of a French elderflower liqueur?
St. Germain
206
What is a liqueur produced with the primary flavor of mint?
Crème de Menthe
207
What is a Polish liqueur with the primary flavor of Honey?
Krupnik
208
What are two English gins distilled from grapes?
Chapel Down Chilgrove
209
Name three spirits made by monks
Chartreuse / frangelico / benedictine / genepy
210
What do they make in port charlotte
scotch
211
Oldest distillary in the usa
buffalo trace
212
main difference in aging between scotch and bourbon
in america proof goes up with aging and in scotland proof goes down to the relative pressure differences in the countries.
213
First single barrel bourbon
blantons
214
name the buffalo trace antique collection
william larue weller / eagle rare /
215
What are low wines and wash in regards to scotch
low wines = premier chauffe or first distillation
wash = the fermented wort that goes into a still
216
Min proof for navy strength gin and rum
57%
217
What is a horno de tierra / palanca / pulque / tahona in regards to mezcal
horno de tierra = clay oven
pulque = byproduct of mezcal (fermented sap not distilled 2-7%)
palanca = distillary
tahona = stone wheel
218
What is bagazo in regards to mezcal?
maguey fiber that must be present in the distillation and fermentation
219
What two countries may distill fernet
italy and argentina
220
General elevation for agave production in mezcal?
1300-1500 meters
221
southernmost state of mezcal production
Oaxaca
222
what is the new make spirit in scotch production
a scotch that has not been aged that has just come off the still
223
what is jarabe
sugar syrup in tequila/ similar to boise in coganc except that contains oak chips
224
Native woods that can be used in cachaca
Araruva / Bálsamo / Amendoim
225
What is the size of a gorda and where is it used?
700 liters and used in scotch
226
wedderburn and common cilne are what type spirit
jamaican rum
227
cognac barrel size
350 l
228
2 reasons why jamaican rum has such a high ester count
The use of specific yeast strains: Jamaican rum producers often use specific strains of yeast that are known to produce high levels of esters during fermentation. These yeast strains, which are often proprietary to the individual distillery, contribute to the unique flavor profile of Jamaican rum.
The use of dunder: Dunder is a byproduct of the distillation process that is created by combining the leftover liquid from the previous distillation with water and other ingredients. Jamaican rum producers often use dunder in the fermentation process, which contributes to the high level of esters in the finished product.
The use of pot stills: Jamaican rum is traditionally distilled using pot stills, which are less efficient than column stills and allow more of the flavorful congeners, including esters, to pass through to the finished product.
229
2 reasons why jamaican rum has such a high ester count
The use of specific yeast strains: Jamaican rum producers often use specific strains of yeast that are known to produce high levels of esters during fermentation. These yeast strains, which are often proprietary to the individual distillery, contribute to the unique flavor profile of Jamaican rum.
The use of dunder: Dunder is a byproduct of the distillation process that is created by combining the leftover liquid from the previous distillation with water and other ingredients. Jamaican rum producers often use dunder in the fermentation process, which contributes to the high level of esters in the finished product.
The use of pot stills: Jamaican rum is traditionally distilled using pot stills, which are less efficient than column stills and allow more of the flavorful congeners, including esters, to pass through to the finished product.
230
where are averna / mantonegro / and nonino based?
sicily / bologna / friuli
231
most northerly irish distillary and oldest distillary in the world located at St. Colums rill.
Bushmills
232
Where is the most prized water found in ireland for whiskey?
bush river and st. columns rill tributrary
233
Where is benedictine made
Fécamp normandy
234
what is orujo
spanish brandy
235
How long does an alligator char take
55-60 seconds
236
rickhouse in scotland
"randy" dunnage house
dirt floor must be used to maintain humidity
237
Name three whiskys made at the new middelton distillary
jamo / redbreast / blue spot
238
what is makgeloi? What is it the biproduct of?
made of rice and nuruk (by product of shochu) fermented rice beveverage
239
what american distillary uses freeze distillation
lairds applejack
240
what is the organization Keeper of the Quaich in scotland
producer org that promotes scotch
241
what do these terms mean:
glenn
furth
hillside or field
water source (like a fjord)
242
what spirit would you find the following phrase on Deo Optimo Maximo
benedictine
243
what is made on the kintyre peninsula
scotch
244
what spirit is made in the ica valley
pisco - peru
245
what mountain range influences mezcal production
sierra madre
246
Where is the Nassau valley and what is made there?
Jamaica’s oldest sugar estate and distillery, Appleton Estate in the Nassau Valley
247
Where is mount gay?
Barbados
248
Where is the Demerera River?
Guyana
249
Where is the rum distillery “four square?”
Barbados
250
Difference between a Maibock, eisbock, dopplebock, and Weizenbock?
The basic Bock style is of 13th century, Germanic origin and a stronger style of ale (6.3 to 7.2% ABV – some as high as 12% in Germany), though one or two generally won’t rip your face off.
The Maibock is lighter in color, less malty, and presents a drier finish with its larger hop profile. What separates the Maibock from other light beers is its balance, toasty malts, and a spicy or peppery taste coming from the hops. They generally feature Pils and/or Vienna malt, with Munich malt, Noble hops, and lager yeast.
The doppelbock is in-between the Mai and the Eis - it does not usually employ freeze distillation. (Double Bock), a stronger and maltier version
Eisbock is an extremely strong beer with a typical alcohol content well beyond 7 percent ABV. This beer undergoes a freezing process called “freeze distilling” that separates water from the other components (alcohol and sugars) to concentrate these. Because water has a lower freezing point than ethanol, the water freezes, leaving the alcohol liquid. When the water ice is removed, the remaining beer is stronger than before.
Weizenbock (Wheat Bock), a wheat beer made from 40 to 60% wheat
251
What is freeze distillation?
freezing liquor or beer or any alcohol and collecting the water that separates and freezes first.
252
What is a Märzen beer?
Märzen or Märzenbier (which is German for March beer) is a pale lager seasonal that originated in Bavaria. The beer was traditionally brewed in March (hence its name) and stored in caves before summer’s weather made brewing lagers nearly impossible.The original Märzen was brewed dark, strong, and full-bodied, using roasted Vienna and/or caramelized Munich malt to help cover up the inevitable flavor changes that would occur throughout the summer.
253
what is the diifference between a cordial/liquor and a spirit?
The legal definition of liqueur or cordial is all alcoholic beverages manufactured or produced by mixing or redistilling neutral spirits, brandy, gin, or other distilled spirits with or over fruits, flowers, plants or pure juices therefrom, or other natural flavoring materials, or with extracts derived from infusions, percolations, or maceration of such materials and containing no less than two and one-half percent sugar by weight2. In the United States, an alcoholic beverage is defined as any beverage containing more than one-half of one percent alcohol by volume3.
254
what are three ways to carbonate a beer
force carbonation
kreuzening
bottle conditions
candi sugar
255
where is there a GI for pommace brandy
Galacia - araujo
256
bunnahabahan scotch is located where?
Islay
257
what spirit Doig ventelator?
scotch / draws smoke from the kiln
258
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what four things happen in a barrel
maturation
evaporation
oxidation
exctraction
concentration
259
name three eau de vie from alsace
poire williams
marc d'alsace
Kirsch de Fougerolles
260
what does Kirsch de Fougerolles get bottled in?
Traditionally, the Kirsch de Fougerolles is released in a mouth-blown artisan bottle called the Bô, with an approx. capacity of 70 cl
261
name four ways cold macerations are employed
compounding (gin making)
maceration
infusion
percolation
262
where is fernet made?
buenos aires / milan
263
where is Byrrh produced
Rousillon - quinquina
264
what is a lyne arm
long arm that comes off the top of still - joins the condensor either faces up or down. if facing up more congeners escape and a lighter spirit is made. If facing down the spirit is much richer and denser.
265
Northernmost scotch distillary
highland park - on orkny
266
what is the main flavoring compenent in vermouth
worrmwood - monoterpene called thujone that was belived to make you hallucinate
267
why would american producers use sour mash
consistent production and quantity
268
who makes plymouth gin
black fryers distillary in england
269
Tahona / coa de jima / pencas
stone wheel / harvesting tool / leaves
270
what is a dunnage house
a rickhouse for scotch whisky barrles
271
countries of orgin for these gins
monkey 47
old raj
drum shanbo gunpowder gin
germany
scotland
ireland
272
when was the tequila DO est in mexico and then across the world
1974 tequila est in mexico
1977 internationally
273
name the additives asllowd for mezcal
Insects
Fruit
Herbs
Honey
Coloring agents
Meat
274
what is anjeo claro or crystallino tequila?
aged tequila that has had it's color stripped from charcoal filtering
275
what spirit requires the jaune d'or certification
the certificate given out by bnic for cognac certification that beverage came from the region
276
min amount rs for london dry gin
.1g
277
What is the most common style of juniper used in gin production.
Juniperus communis
278
what is the term for Maguey Fiber in tequila makintg? What is Remiage? Pot stills in Jerez? Jarabe?
Maguey fiber is called bagazo
Remiage is adding water back into calvados mash for a second extraction
Alquitaras are the pot stills for brandy de jerez
Jarabe - sugar syrup used in tequila production to sweeten the final spirit
279
what spirit is aged on ile de re?
cognac
280
When was vep chartreuse first made
1963
281
what spirit uses the most saffron in the world
fernet
282
what do uses agave angustifolia only?
baconora
283
What does geist imply on a german spirit?
eau de vie whose flavor is achieved through maceration / distillation
284
Where is barbancourt rum made
haiti
285
name three bottled in bond requirements.
4 years of aging in a government ware house / 50% / one distiller in one season
286
name three antique collection whiskeys
George t Stagg / sazerac / thomas handy /William Larue Weller / eagle rare 2017
287
Why must martinque rum be column distilled?
to preserve the sugarcane spirit (vesou) and stops the sugarcane from oxidizing.
288
what is Kräuterlikör/halbbitter ?
half bitters - jager and underberg
