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MS Crunch > Spirits and Distillation > Flashcards

Spirits and Distillation Flashcards

1
Q

What is the simple premise behind distillation?

A

Alcohol has a lower boiling point than water

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2
Q

What is the boiling point of ethyl alcohol?

A

173F

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3
Q

What is the separation of two liquids with different boiling points called?

A

Fractional distillation

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4
Q

What are 3 other names for a modern continuous still?

A

Coffey, column, or patent still

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5
Q

What is the fermented liquid to be distilled called?

A

The wash

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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.

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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

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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

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9
Q

How do brown spirits gain color?

A

Through extensive aging in casks

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10
Q

Do bottled spirits gain complexity?

A

No

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11
Q

How are spirits flavored?

A

Oak aging will imbue flavor and so will additives through maceration, percolation, or infusion.

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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.

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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.

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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

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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

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16
Q

If a spirit is cask-strength, what does this mean?

A

The spirit has not been diluted with water prior to boiling.

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17
Q

What are 5 sources used for the production of vodka?

A 
potatoes
rye
grapes
beets
molasses
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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

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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

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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.

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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

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22
Q

What is the min abv a vodka must have if produced in the EU?

A

min 37.5%

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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)

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24
Q

What is used for the production of Titos Vodka? Where is it produced?

A

100% Corn

Texas

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25
Q

What are 5 common flavoring agents for vodka?

A

lemon, orange, vanilla, raspberry, blueberry

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26
Q

What is acquavit?

A

Scandinavian liquor, clear spirit made from fermented potato or grain and flavored with caraway root and other aromatics, is basically flavored vodka

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27
Q

What is the difference between soju and schochu?

A

They both are traditionally distilled liquors. Soju is Korean and Schochu is Japanese and unlike Soju is not filtered through charcoal.

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28
Q

What is the name of the Okinawan style of Schochu distilled from rice?

A

awamori

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29
Q

What is the most important flavoring agent for gin?

A

juniper berry

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30
Q

What are common flavoring agents used in the production of London Dry Gin? What are 5 top producers of London Dry Gin?

A 
juniper berries
lemon peel
orange peel
anise
cardamom
coriander
nutmeg
angelica root
Beefeater
Tanqueray
Bombay Sapphire
Gordon's 
Boodles
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31
Q

What country first produced gin? Who first made it? What was it called?

A

Holland

Dr. Sylvius de Bouve

First produced as a medicinal oil known as Genever (Jenver) in the 16th century.

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32
Q

What still is used to produce Genever gin? How is this style different than London Dry?

A

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.

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33
Q

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?

A

malt wine is a distillate of corn, rye, and wheat

Used in the production of Genever gin

must be incorporate at a min 15%

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34
Q

What are the three styles of Genever? Describe them.

A

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

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35
Q

Who produces the Plymouth style of gin? How does it compare to London Dry? What cocktail is it used for?

A

Only Plymouth, Coates, and CO.

Fuller in body than London Dry and very aromatic

Proper gin for a Pink Gin cocktail

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36
Q

What is the proper gin for a Pink Gin cocktail?

A

Plymouth Gin

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37
Q

Which style of gin is a sweetened gin? What 2 cocktails is this gin most appropriate for?

A

Old Tom Gin

Proper gin for a Tom Collins cocktail and a Martinez

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38
Q

What is the spelling of whiskey in Scotland?

A

Whisky

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39
Q

What are the 5 grains used for producing whiskey?

A 
malted and unmalted barley
maize
rye
oats
wheat
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40
Q

When was Kentucky’s first whiskey distilled? By who? What it become known as?

A

1789 by Elijah Craig

Became known as Bourbon Whiskey

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41
Q

Bourbon Whiskey must be distilled from what min% of corn?

A

min 51%

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42
Q

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?

A

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

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43
Q

What % of Bourbon Whiskey is produced in Kentucky?

A

95%

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44
Q

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?

A

must be filtered through maple charcoal as of 2013

George Dickel and Jack Daniels

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45
Q

What is a sour mash whiskey?

A

Whiskey produced in which a portion of spent mash is incorporated into a newly fermenting mash.

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46
Q

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?

A

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.

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47
Q

What are the grain requirements and aging requirements for corn whiskey?

A

min 51% corn

may be unnamed or aged in used or uncharted new barrels

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48
Q

What is the difference between aging vessels used for American whiskies vs Scotch whisky?

A

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.

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49
Q

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?

A

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.

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50
Q

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?

A

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

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51
Q

How many times must Scotch be distilled? What are the min aging requirements? Where must all be produced?

A

must be distilled twice or more

must be aged for at least 3 years

All must be produced in Scotland

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52
Q

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?

A

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.

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53
Q

What is the preferred Scotch of connoisseurs? What category of Scotch makes up the overwhelming majority?

A

Single Malt Scotch is preferred but Blended Scotch makes up the overwhelming majority.

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54
Q

What are the 6 regions of production in Scotland for Scotch Whisky?

A 
Highland
Lowland
Speyside
Islay
Campbeltown
the Islands
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55
Q

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?

A

Lowland

Glenkinchie
Auchentoshan
Bladnoch

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56
Q

What is the largest Scotch production area? What are 4 producers from here?

A

Highland

Oban
Glenmorangie
Dalwhinnie
Dalmore

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57
Q

Glenkinchie, Auchentoshan, and Bladnoch are all producers making Scotch in what region?

A

Lowland

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58
Q

Oban, Glenmorangie, Dalwhinnie, and Dalmore are all producers in what Scotch region?

A

Highland

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59
Q

What are 3 top producers of Speyside Scotch Whisky? How does this style compare to the rest?

A

Glenlivet, Glenfiddich, Macallan

generally milder and fruity in character

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60
Q

Speyside uses water from what river for its production?

A

The river Spey

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61
Q

Glenlivet, Glenfiddich, and Macallan all produce Scotch from what region?

A

Speyside

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62
Q

What are the 3 distilleries of Campbeltown?

A

Glen Scotia
Glengyle
Springbank

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63
Q

Glen Scotia, Glengyle, and Springbank are all distilleries located in what Scotch producing region?

A

Campbeltown

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64
Q

What are the 5 major islands of the Islands Scotch producing region? Describe the style here.

A 
Skye
Jura
Mull
Arran
Orkney

pronounced pettiness and toasted seaweed character

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65
Q

Where is Highland Park distillery? Where is Talisker?

A 
Highland Park (Isle of Orkney)
Talisker (Isle of Skye)
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66
Q

Which Scotch producing region is known for producing the most peaty and smoky style? What are 3 top producers here?

A

Islay

Ardbeg, Lagavulin, Laphroaig

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67
Q

What are two producers that are pioneers of the wood-finished style? What is this style require?

A

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

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68
Q

What is the biggest distinction in style regarding Irish Whiskey vs Scotch Whisky?

A

Irish Whisky traditionally uses unmalted barley so it is not peaty and lighter in character than Scotch

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69
Q

What is Connemara?

A

A peat-fired, Single Malt Irish whiskey produced by Cooley

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70
Q

What are 5 top producers of Irish Whiskey?

A 
Old Bushmills
Cooley
New Midleton
Jameson
Tullamore
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71
Q

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?

A

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.

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72
Q

Where is the Glenora distillery? What style of whisky do they specialize in?

A

Cape Breton Island of Nova Scotia

malt whisky in the style of Scotch

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73
Q

What is Japan’s most famous distillery? What kind of whiskies do they produce?

A

Suntory

blended and single malt whiskies

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74
Q

What is the difference in grain requirements between American and Canadian Rye Whiskey?

A

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

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75
Q

What is the definition of brandy by the EU?

A

distillation of wine- not pomace- with a minimum 36% abv and a minimum oak aging period of 6 months

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76
Q

What is the min abv of Brandy? Min aging?

A

min 36% abv with min 6 months aging in oak

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77
Q

Which two regions in SW France have traditionally produced the best brandy?

A

Cognac and Armagnac

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78
Q

What are 5 countries producing top quality brandy?

A 
France
Spain
Germany
South America
United States
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79
Q

Where is Cognac in relation to Bordeaux geographically? Armagnac?

A

Northeast of Bordeaux for Cognac

Southeast of Bordeaux for Armagnac

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80
Q

What are the 6 defined regions of production in Cognac in descending order of quality?

A 
Grande Champagne
Petite Champagne
Borderies
Fins Bois
Bons Bois
Bois Ordinaires (Bois à Terroirs)
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81
Q

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?

A

soft chalk

Grande Champagne and Petite Champagne

The other regions have higher proportions of hard limestone, sand, and clay

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82
Q

What are the main 3 grapes for Cognac production? What is the most preferred making up 98% of vineyard acreage in Cognac?

A

Ugni Blanc (St. Émilion) this is the most preferred and most widely-planted

Folle Blanch
Colombard

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83
Q

What is the synonym for Ugni Blanc in Cognac?

A

St. Émilion

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84
Q

What is the traditional distillation vessel for Cognac? What is the amount of times it must be distilled? Armagnac for both?

A

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

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85
Q

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?

A

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

86
Q

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?

A

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%

87
Q

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?

A

Limousin and Tronçais

water and caramel may be added

88
Q

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?

A

VS/Very Special/***:
min 2 years aging in cask

Supérieur / Cuvée Supérieure / Qualité :
Min 3 Years

VSOP/Very Special or Superior, Old Pale:
min 4 years in cask

Vieille Réserve / Réserve Rare / Réserve :
Min 5 years

Napoléon / Très Vieille Réserve / Très Vieux / Héritage / Très Rare / ‘Excellence / ‘Suprême:
Min 6 years

XO/Extra Old:
min 10 years

XXO:
Min 14 years

These designations refer to the youngest brandy used in the blend

89
Q

What are the aging requirements for XO brandy? In practice how long are these usually aged?

A

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

90
Q

Are vintage Cognacs produced? May Cognac be labeled by region of production?

A

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

91
Q

What are the requirements for “Fine Champagne” Cognac?

A

It is distilled entirely form wines produced in Grande Champagne and Petite Champagne regions with Grande Champagne composing at least 50% of the blend.

92
Q

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”?

A

Min 50% from Grande Champagne

93
Q

What are the 3 regions of production for Armagnac?

A

Haut-Armagnac
Bas-Armagnac
Armagnac-Ténarèze

94
Q

What are the 4 primary grapes for Armagnac production? What is peculiar about one of these 4?

A

Ugni Blanc
Columbard
Folle Blanc (Picpoul)
Baco Blanc (the only hybrid grape authorized in any French AOP appellation)

95
Q

What is the synonym for Folle Blanc in Armagnac?

A

Picpoul

96
Q

What is the only hybrid grape allowed for French AOP wine? What region is it used in?

A

Baco Blanc used in Armagnac

97
Q

What is the biggest difference in grapes used regarding the cepage between Cognac and Armagnac?

A

Cognac is more often produced from a single variety whereas Armagnac is more often produced from a blend of grapes

98
Q

90% of Armagnac is produced from how many distillations in what distillation vessel?

A

once in a copper Continuous still

99
Q

How does most Armagnac compare to Cognac?

A

Because most Armagnac is produced from a single distillation in a continuous copper still it is generally more flavorful, less pure, and less alcoholic

100
Q

What are the minimum aging requirements for Cognac? Armagnac?

A

Cognac min 2 years

Armagnac min 1 year unless bottled after 3 months in inert container for Blanche Armagnac

101
Q

What are the aging requirements for Blanche Armagnac? When did receive approval and authorization for AOP?

A

min 3 months in inert container

2005

102
Q

What are the traditional (prior to 2013) and modern (as of 2013) aging designations for Armagnac? What organization oversees and regulates Armagnac production?

A

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)

103
Q

What do the terms coupage and petites eaux refer to in regards to Armagnac production?

A

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

104
Q

What is the mixture of Armagnac and water added to the spirit prior to bottling called? What is its purpose?

A

Petites Eaux

added to fix the alcoholic strength to the min 40% required

105
Q

What is the min abv for Armagnac? Cognac? Brandy in the EU?

A

min 40% for both

min 36% for Brandy in the EU

106
Q

What are the aging requirements for vintage Armagnac?

A

min 10 years in cask before release

107
Q

What are 4 top producers of Cognac? What are 2 top producers of Armagnac?

A 
Cognac:
Rémy Martin
Hennessy
Martell
Courvoisier

Armagnac:
Larressingle
Château Laubade

108
Q

What is a top producer of Armagnac focusing on vintage bottlings?

A

Château Laubade

109
Q

Outside of Cognac and Armagnac, what are three other French eaux de vies? What is different in regards to their production material?

A

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.

110
Q

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?

A 
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.

111
Q

What is the difference in regards to production material between Brandy, Fine, and Marc?

A

Brandy is distilled from wine

Fine is distilled from lees

Marc is distilled from pomace

112
Q

What is Weinbraund?

A

German brandy produced in a Charentais pot still, using base wine produced from Cognac grapes.

Producer is Asbach

113
Q

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?

A

alquitaras

Airén and Palomino grapes

Lustau, Domecq, and Osborne are three top producers

114
Q

What is the traditional aging apparatus for Brandy de Jerez? What are the three aging designations for Brandy de Jerez?

A

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

115
Q

What is Portuguese brandy called?

A

Aguardiente

116
Q

What is Buton?

A

Italian brandy producer making Cognac-style brandies from Trebbiano (Ugni Blanc)

117
Q

What is a top producer of California Brandy?

A

Germain-Robin

118
Q

What are pomace spirits called in France, Italy, and Portugal respectively?

A

Marc (France)
Grappa (Italy)
Bagaceira (Portugal)

119
Q

Is the addition of water permitted for the production of most pomace spirits?

A

no

120
Q

What are two top producers of grappa in Italy? Which is notable for producing a grappa from a single varietal? What was it?

A

Poli and Nonino

Nonino was the first to produce a single varietal grappa from Picolit

121
Q

Is the aromatization of grappa permitted?

A

yes

122
Q

What are the aging designations for grappa?

A

Youth Grappa (6-12 months aging)
Affinate Grappa (1 year in wood)
Vecchia/Invecchiata (12-18 months)
Vecchia/Invecchiata Riserva (18 months or more)

123
Q

What is the eau de vie Calvados distilled from?

A

Apple and Pear cider

124
Q

What are the 3 appellations for Calvados? Which is the premier appellation?

A

Calvados
Calvados Domfrontais
Calvados Pays d’Auge (premier appellation)

125
Q

How many times is Calvados distilled and what is the traditional distillation vessel? What is the minimum aging requirement for Calvados?

A

twice in a copper pot still

minimum of two years in oak casks

126
Q

What are the perry (pear cider) requirements for Calvados Pays d’Auge compared to Calvados Domfrontais?

A

max 30% for Calvados Pays d’Auge

min 30% for Calvados Domfrontais

127
Q

What are the aging requirements for Calvados Pays d’Auge vs Calvados Domfrontais?

A

min 2 years for Pays d’Auge

min 3 years for Domfrontais

128
Q

Is Calvados released as a multi vintage blend or vintage?

A

Can be released as both.

129
Q

What are the aging designations for vintage Calvados?

A

Vieux/Réserve: min 3 years aging
Vieille Réserve of VSOP: min 4 years aging
XO/Hors d’Age/Extra/Napoléon: min 6 years

130
Q

What is Fine Calvados? What are 3 other names for this designation?

A

Calvados that has been aged for the minimum 2 years

Trois Étoiles/Trois Pommes/VS

131
Q

What are the European eaux de vie made from black cherries and Bartlett pears respectively? Where are they from traditionally?

A

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

132
Q

Why is the alcoholic strength of Poire Williams usually high? What are two producers of it that bottle it with a pear inside?

A

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.

133
Q

What is Framboise?

A

Can be a fruit lambic or refer to eau de vie made from Raspberries

134
Q

Slivovitz, Mirabelle, Quetsch, and Prunelle are all examples of what?

A

plum eaux die vie

135
Q

What is Boukha?

A

a fig eau de vie and the national drink of Tunisia

136
Q

What is the popular Hungarian eau de vie made from apricot?

A

Barack Palinka

137
Q

What is the national drink and eau de vie of Tunisia?

A

Boukha

138
Q

What does “Production Fermière” mean on a bottle of Calvados?

A

That the Calvados was produced on the same estate that the fruit was harvested

139
Q

What is rum distilled from? What is this a byproduct of?

A

fermented sugarcane (molasses) a byproduct of processing sugarcane into sugar

140
Q

Where did the production of rum originate and when?

A

originated in the Caribbean in the 17th century and spread to Central and South America

141
Q

What are the 4 major styles of rum? Describe them?

A

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.

142
Q

What is Cachaça distilled from? Where is it produced? What style of rum is it most comparable to?

A

Light rum in style distilled from fermented sugarcane and produced in Brazil

143
Q

What are the 5 states for production of Tequila?

A 
Jalisco
Guanajuato
Tamaulipas
Nayarit
Michocán
144
Q

What is the source of juice that is to be fermented and distilled into Tequila?

A

the cooked piña, the heart of the blue agave plant

145
Q

What is the min% of distillate that must come from blue agave for mixto Tequila?

A

min 51%

146
Q

What two distillation vessels are used for Tequila production?

A

Continuous and in a traditional pot still

147
Q

If Tequila is produced in a traditional pot still, how many times must it be distilled?

A

twice

148
Q

What are the aging designations for Tequila?

A

Blanco/Silver:
bottled directly after distillation

Reposado:
aged between 60 days-1 year

Añejo:
1-3 years

Extra Añejo:
3 years plus

149
Q

90% of Mezcal is produced as a distillate from what rather than the blue agave?

A

Agave Espadín (Agave angustifolia)

150
Q

In addition to Agave Espadín and Blue Agave, what are 4 other plants sourced for Mezcal production?

A

Arroqueño
Tobalá
Tepeztate
Agave Karwinskii

151
Q

What is the traditional aging designation for Meszcal?

A

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)

152
Q

What state produces the majority of Mezcal?

A

Oaxaca

153
Q

What style of Mezcal must include Maguey fiber?

A

Mezcal Ancestral

154
Q

What is the base spirit used for Angustora bitters? Where is it produced?

A

Rum

Produced in Trinidad

155
Q

What are 6 bitter herbal liqueurs produced in Italy? What are their primary flavors?

A

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)

156
Q

What are 2 bitter herbal liqueurs produced in France? What are their primary flavors?

A 
Amer Picon (Orange and Gentian)
Suze (Gentian Root and Herbs)
157
Q

What are two bitter herbal liqueurs produced in Germany?

A

Boonekamp

Jägermeister

158
Q

Zwack is a herbal liqueur also called what from where?

A

Also called Unicum and produced in Hungary

159
Q

What is the primary flavor and nation of origin for Cointreau?

A

Orange, France

160
Q

What is the primary flavor and nation of origin for Curaçao?

A

Laraha Citrus

Netherlands (Antilles)

161
Q

What is the primary flavor and nation of origin for Grand Marnier?

A

Cognac base flavored with orange

162
Q

What is the primary flavor and nation of origin for Van Der Hume?

A

Tangerine

South Africa

163
Q

What is the primary flavor and nation of origin for Maraschino?

A

Cherry

Croatia

164
Q

What is the primary flavor and nation of origin for Chambord?

A

Black Raspberry

France

165
Q

What is the primary flavor and nation of origin for Crème de Cassis?

A

Blackcurrant

France

166
Q

What is the primary flavor and nation of origin for Cherry Heering?

A

Cherry

Denmark

167
Q

What is the primary flavor and nation of origin for Pisang Ambon?

A

Banana

Netherlands

168
Q

What is the primary flavor and nation of origin for Midori?

A

Melon

Japan

169
Q

What is the primary flavor and nation of origin for Tamara?

A

Dates

Israel

170
Q

What is the primary flavor and nation of origin for Malibu?

A

Coconut (rum base)

Barbados

171
Q

What is the primary flavor and nation of origin for Sloe Gin?

A 
Sloe berries (sweetened gin base)
England
172
Q

What is the primary flavor and nation of origin for Limoncello?

A

Lemon

Italy

173
Q

What are two orange liqueurs produced in France? Which uses a Cognac base?

A 
Cointreau
Grand Marnier (Cognac base)
174
Q

What Dutch Liqueur is produced from Laraha Citrus?

A

Curaço

175
Q

What South African liqueur is produced from Tangerine?

A

Van der Hume

176
Q

What Croatian liqueur is produced from Cherry?

A

Maraschino

177
Q

What French liqueur is made from Blackcurrant? Black Raspberry?

A

Crème de Cassis (Blackcurrant)

Chambord (Black Raspberry)

178
Q

What liqueur is made from cherry in Denmark?

A

Cherry Heering

179
Q

What are two cherry liqueurs and their nations of origin?

A 
Maraschino (Croatia)
Cherry Heering (Denmark)
180
Q

What liqueur is made from bananas in the Netherlands?

A

Pisang Ambon

181
Q

What liqueur is made from melon in Japan?

A

Midori

182
Q

What liqueur is made from dates in Israel?

A

Tamara

183
Q

What liqueur is made from Coconut (rum base) in Barbados?

A

Malibu

184
Q

What liqueur is made from sloe gin berries in England?

A

Sloe Gin

185
Q

What liqueur is made from Lemons in Italy?

A

Limoncello

186
Q

What is the name of the sweetened egg liqueur made in the Netherlands?

A

Advocaat

187
Q

What is the name of the cream and chocolate liqueur made in Ireland?

A

Bailey’s

188
Q

What South African liqueur is made from cream and Marula fruit?

A

Amarula

189
Q

What Jamaican liqueur is made from coffee with a rum base?

A

Tia Maria

190
Q

What Mexican liqueur is made from coffee with a rum base?

A

Kahlúa

191
Q

What are two coffee liqueurs made from a rum base and their nations of origin?

A 
Tia Maria (Jamaica)
Kahlúa (Mexico)
192
Q

What is the name of a Belgian chocolate liqueur?

A

Godiva

193
Q

What is the name of the Italian liqueur produced from Hazelnut?

A

Frangelico

194
Q

Amaretto is produced in what country and from what two ingredients?

A

Italy from Apricot and Almond

195
Q

What are 5 whiskey-based liqueurs, primary flavors and nations of origin?

A

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

196
Q

What are 3 French liquors with Anise as the primary flavor?

A

Pernod
Ricard
Pastis 51

197
Q

What is the name of the anise liqueur produced in Greece?

A

Ouzo

198
Q

What are the primary flavors of Sambuca and where is it produced?

A

Anise and Elderberry

Italy

199
Q

What are the primary flavors of Galliano and where is it produced?

A

Anise, herbs, and vanilla

produced in Italy

200
Q

What are the primary flavors of Licor 43 and where is it produced?

A

Vanilla, herbs, and spice

Spain

201
Q

What is the Danish liqueur produced from Caraway?

A

Kümmel?

202
Q

What is Kümmel?

A

Danish liqueur produced with primary flavor of caraway

203
Q

Bénédictine and Chartreuse are both examples of what?

A

Herbal liqueurs produced in France from monastic influence

204
Q

What is B and B?

A

Blended Bénédictine and Brandy

205
Q

What is Strega?

A

Italian liqueur with primary flavors of Saffron, Herbs, and Spices

206
Q

What is the name of a French elderflower liqueur?

A

St. Germain

207
Q

What is a liqueur produced with the primary flavor of mint?

A

Crème de Menthe

208
Q

What is a Polish liqueur with the primary flavor of Honey?

A

Krupnik

209
Q

What are two English gins distilled from grapes?

A

Chapel Down

Chilgrove

210
Q

What is the Rémiage as it applies to Calvados production? What is the minimum must weight of this?

A

Additional water added to apple/pear pomace for a second extraction.

Min must weight must be 48g/L

MS Crunch (60 decks)

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