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* Keeong Crunch > Spirits, Beer, Sake, Liquours > Flashcards

Spirits, Beer, Sake, Liquours Flashcards

1
Q

What is the boiling point of ethyl alcohol at sea level?

A

173 degrees F

78 degrees C

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2
Q

Who originally used fractional distillation for perfumes?

A

Babylonians

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3
Q

Who can modern distillation be traced to?

A

8th c. Arabic chemist/alchemist Jabir ibn Hayyan

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4
Q

Where does the word alcohol come from?

A

Derived from the Arabic word ‘al-koh’l’- a cosmetic powder purified through distillation

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5
Q

In distillation, what parts are discarded?

A

The heads and the tails:

  • Heads- the first vapors to condense, contain congeners such a methanol (a toxic alcohol)
  • Tails- unwanted congeners tend to collect in this
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6
Q

What is a Coffey?

A

Continuous Still

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7
Q

What is a patent still?

A

Continuous still

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8
Q

What two columns does the continuous still have?

A

Analyzer and Rectifier

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9
Q

What form of heating does a continuous still use?

A

Steam, rather than direct heat

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10
Q

How is the product of a continuous still different from a pot still?

A

The alcohol is condensed in a purer fashion, stripping the alcohol of excess congeners and flavors, creating a higher-alcohol spirit

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11
Q

What was ‘proof’ originally?

A

Until 1980, Britain based its legal calculation of alcohol strength of liquor on a simple test, or ‘proof’: the ability of gunpowder to combust when doused in the spirit

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12
Q

What is ‘proof’ today?

A

Today in the US and EU it is stated as a percentage of alcohol by volume at 20 degrees C

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13
Q

What is the range for ABV for liqueurs

A

15-30%

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14
Q

What is aquavit?

A

Scandinavian vodka flavored with caraway

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15
Q

Where is Ikon from?

A

Russia (vodka)

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16
Q

Where is Chopin from?

A

Poland (vodka)

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17
Q

Where is Ketel One from?

A

Holland (vodka)

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18
Q

Requirements for vodka in the EU.

A
  • Must be neutral in flavor.
  • Must have a minimum of 37.5% ABV
  • If it is not made from potatoes or grain, an EU producer must state the products used in fermentation on the label
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19
Q

Where is Stolichnaya from?

A

Russia (vodka)

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20
Q

Where is Belvedere from?

A

Poland (vodka)

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21
Q

Where is Grey Goose from?

A

France (vodka- distilled in a pot still)

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22
Q

Where is Tito’s from?

A

Texas (vodka- made from corn in a pot still)

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23
Q

Which country produces soju and which produces shochu?

A
  • Soju- Korea

- Shochu- Japan

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24
Q

What is the big difference between soju and shochu?

A

Soju (Korean) is filtered through charcoal, where shochu (Japanese) is not

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25
Q

What is awamori?

A

An Okinawan style of shochu, always distrilled from rice

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26
Q

What are soju and shochu traditionally distilled from?

A

Sake

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27
Q

How does one produce gin?

A

A neutral grain spirit is flavored with a range of botanicals -juniper berries being the most important- and redistilled

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28
Q

What are the four main styles of gin?

A
  • London Dry
  • Genever
  • Plymouth
  • Old Tom
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29
Q

What other flavoring components are common amongst London Dry Gins?

A

Besides juniper berries, London Dry Gin generally contains a noticeable citrus and spice element ( orange and lemon peel, anise, cardamom, coriander, nutmeg, angelica root, and other aromatic substances)

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30
Q

Name 5 London Dry Gins.

A
  • Beefeater
  • Tanqueray
  • Bombay Sapphire
  • Gordon’s
  • Boodles
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31
Q

Where was gin developed?

A

Holland

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32
Q

What is Genever?

A

The spirit is produced in a pot still and is sweeter but less alcoholic than London Dry Gin.

  • Juniper and malt are the dominant aromatics (traditionally contained a minimum of 15% malt wine)
  • May be aged in oak casks
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33
Q

Describe the following styles of Genever:

  • Oude
  • Jonge
  • Corenwyn
A
  • Oude: (old) traditional style with a minimum of 15% malt wine
  • Jonge: (young) a cleaner, more neutral style with less malt wine
  • Corenwyn: (corn wine) a cask aged version in which malt wine comprised at least 51% of the distillate
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34
Q

When was Plymouth Gin revived?

A

1996

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35
Q

Who is the only producer of Plymouth Gin?

A

Plymouth, Coates & Co.

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36
Q

What is Old Tom Gin?

A

A lightly sweetened gin

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37
Q

What distillery revived Old Tom Gin?

A

Hayman’s Distillery

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38
Q

When was the Whiskey Rebellion?

A

1794 (led George Washington to invoke martial law)

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39
Q

Who distilled Kentucky’s first whiskey? When?

A

Rev. Elijah Craig in 1789

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40
Q

What is the minimum percentage of corn that must be used for Bourbon?

A

51%

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41
Q

What are the aging requirements for Bourbon?

A
  • Bourbon Whiskey is aged in charred new oak casks.
  • If the whiskey is aged for at least two years and made without any added coloring or flavoring, it may be labeled as “straight” Bourbon.
  • If aged for less than four years, the distiller must also state the length of aging on the bottle
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42
Q

What are the requirements for Tennessee whiskey?

A
  • Must be filtered with maple charcoal prior to aging
  • Must be manufactured in the state of Tennessee
  • Made from at least 51% corn
  • Must be aged in new, charred oak barrels
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43
Q

What are the requirements for rye whiskey?

A
  • Must be distilled from at least 51% rye
  • Must be aged in new charred oak barrels for a minimum of 2 years
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44
Q

Name 2 rye whiskeys.

A

Sazerac and Rittenhouse

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45
Q

What are the requirements for corn whiskey?

A
  • Must be produced from a minimum 80% corn
  • May be unaged or aged in used or uncharred new barrels
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46
Q

What barrels are typically used for Scotch production?

A

Used Bourbon and Sherry casks

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47
Q

What are the five legal categories of Scotch whisky as of 2009?

A
  • Single Malt
  • Single Grain
  • Blended Malt
  • Blended Grain
  • Blended Scotch
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48
Q

What are the requirements for single malt scotch?

A
  • Distilled from malted barley in a pot still at a single distillery
  • Must be bottled in Scotland (as of 2012)
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49
Q

What are the requirements for single grain scotch?

A
  • Produced at a single distillery

- From unmalted barley, wheat or corn

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50
Q

What are the requirements for blended malt scotch?

A

-Produced from a blend of malt whiskies.

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51
Q

What are the requirements for blended grain scotch?

A

-Produced from two or more grain whiskies

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52
Q

What are the requirements for blended scotch?

A

-A mixture of malt and grain whiskies produced at a number of different distilleries

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53
Q

What are the regulations from the 2009 Scotch Whisky Regulations?

A
  • All whisky producers must provide an indication of the category on the label
  • Eradicated the old term ‘pure malt’- a synonym for blended malt whiskies
  • Must be produced in Scotland
  • Must be distilled twice (or more)
  • Must be aged at least 3 years
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54
Q

What is the minimum ABV for Scotch?

A

40%

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55
Q

What are the 6 regions of production for Scotch?

A
  • Highlands
  • Lowlands
  • Speyside
  • Islay
  • Campbeltown
  • The Islands
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56
Q

Name 4 distilleries in the Highlands region of Scotland.

A
  • Oban
  • Glenmorangie
  • Dalwhinnie
  • Dalmore
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57
Q

What region of Scotland is often the lightest and least smoky?

A

Lowlands

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58
Q

Name 3 distilleries in the Lowlands region of Scotland.

A
  • Glenkinchie
  • Auchentoshan
  • Bladnoch
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59
Q

What region of Scotland is generally milder and fruity in character?

A

Speyside

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60
Q

Name 3 distilleries in the Speyside region of Scotland.

A
  • Glenlivet
  • Glenfiddich
  • Macallan
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61
Q

Name the only 3 distilleries of the Campbeltown region of Scotland.

A
  • Glen Scotia
  • Glengyle
  • Springbank
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62
Q

What region of Scotland generally has pronounced peatiness and toasted seaweed character?

A

The Islands

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63
Q

What are the major Scotch-producing islands?

A
  • Skye
  • Jura
  • Mull
  • Arran
  • Orkney
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64
Q

Name 2 distilleries from the Islands region of Scotland.

A
  • Highland Park (Orkney)
  • Talisey (Skye)
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65
Q

What region of Scotland has the most peaty, smoky style?

A

Islay

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66
Q

Name 3 distilleries of the Islay region of Scotland.

A
  • Ardbeg
  • Lagavulin
  • Laphroaig
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67
Q

What two distilleries pioneered the style of wood-finished?

A

Glenmorangie and Balvenie

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68
Q

Name the different barrels that can be used for wood-finished scotch.

A
  • Port
  • Sherry
  • Madeira
  • Burgundy
  • Sauternes
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69
Q

What are the three most active distilleries of Ireland?

A
  • Old Bushmills
  • Cooley
  • New Midleton (maker of Jameson)
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70
Q

What are the requirements for Irish whiskey?

A

Must be aged for a minimum of three years prior to release

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71
Q

What type of still is used in the production of Irish whiskey?

A

Traditionally a pot still (3 times) but many are now produced with a continuous still.

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72
Q

What are the requirements for Canadian Rye whiskey?

A
  • Must be aged for 3 years prior to sale

- No legal requirement for the rye whiskey to contain a high proportion of rye

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73
Q

Who is the most famous producer of Japanese whiskey?

A

Suntory

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74
Q

What is the base for distillation for brandy?

A

Wine

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75
Q

How is Brandy defined by the EU?

A

As the distillation of wine- not pomace- with a minimum ABV of 36% and a minimum oak aging period of 6 months.

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76
Q

When was Cognac AOC first defined? When was it finalized?

A

1909

1938

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77
Q

Where is Cognac situated in France?

A

Northeast of Bordeaux

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78
Q

What are the 6 defined regions of production for Cognac?

A
  • Grande Champagne
  • Petite Champagne
  • Borderies
  • Fins Bois
  • Bons Bois
  • Bois Ordinaires
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79
Q

What are the soils of Grande and Peitie Champagne regions of Cognac?

A

They have a high percentage of sot chalk

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80
Q

What are the soils of the outlying regions of Cognac?

A

They have a higher proportion of hard limestone, sand and clay

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81
Q

What are the permitted grape varieties for Cognac?

A
  • Ugni Blanc (accounts for 98% of vineyard land)
  • Folle Blanche
  • Colombard
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82
Q

How many times is Cognac distilled? In what type of still?

A

Twice in a copper Charentais pot still

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83
Q

What is the brouillis?

A

The first distillation of cognac in which the product is a spirit of 28-32% ABV. It will be distilled again

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84
Q

What is bonne chauffe?

A

The second distillation of Cognac

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85
Q

What is the bonne chauffe divided in to?

A
  • Tête- heads
  • Coeur- hearts
  • Secondes- second cuts
  • Queue- tails
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86
Q

What are the designations of age for Cognac?

A

refers to the youngest eau-de-vie in the blend

  • VS/***- (Very Special)- at least 2 years in cask
  • VSOP- (Very Special/Superior Old Pale)- at least 4 years in cask
  • XO- (Extra Old)- at least 6 years in cask (will increase to 10 years in 2018)
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87
Q

Are vintage Cognacs legal?

A

Yes, but they are rare

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88
Q

What is the requirement for labeling an individual region on a Cognac bottle?

A

100% of the eau-de-vie must originate in the named area

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89
Q

What is Fine Champagne Cognac?

A

Distilled entirely from wines produced in the Grande Champagne and Petite Champagne regions, with Grande Champagne composing at least 50% of the blend

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90
Q

Where is Armagnac AOC located?

A

Southeast of Bordeaux

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91
Q

What are the three regions of Armagnac?

A
  • Haut-Armagnac
  • Bas-Armagnac
  • Armagnac-Ténarèze
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92
Q

What are the primary grapes of Armagnac?

A
  • Ugni Blanc
  • Colombard
  • Folle Blanche (Picpoul)
  • Baco Blanc (the only hybrid grape authorized in any French AOP appellation)
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93
Q

What type of still do majority of Armagnac producers use?

A

A simpler version of the copper continuous still (predating Coffey’s 1831 model) that produces a more flavorful, less pure, and less alcoholic spirit than double distillation in a pot still

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94
Q

When did Blanche Armagnac receive AOC status? How long is it aged?

A
  • 2005

- Bottled after 3 months in an inert container

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95
Q

What are the aging indications for Armagnac?

A

Had to be adopted by 2013

  • VS/***: rested in barrel for 1-3 years
  • VSOP: rested in barrel for 4-9 years
  • XO/ Hors d’Age: rested in arrel at least 10 years
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96
Q

What are the former aging indications of Armagnac (prior to 2013)?

A
  • VS/***: at least 2 years
  • VSOP: at least 5 years
  • XO: at least 6 years
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97
Q

What is the minimum ABV for Armagnac?

A

40%

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98
Q

How long must vintage Armagnac be aged prior to release?

A

10 years

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99
Q

Name 4 major Cognac houses.

A
  • Remy martin
  • Hennessy
  • Martell
  • Courvoisier
100
Q

Name 2 Armagnac producers.

A
  • Larressingle

- Château Laubade

101
Q

Name 3 other brandy production areas of France.

A
  • Fine de Bordeaux
  • Fine de Borgogne
  • Fine de la Marne
102
Q

Who produces Weinbraund? From where? What grapes foes he use?

A
  • Asbach
  • German
  • In a Charentais pot still
  • Uses base wine produced from Cognac grapes
103
Q

Where is Brandy de Jerez produced? What grapes are used? What type of still is used? How are they aged? What type of barrels are used?

A
  • Sherry region of Spain
  • Base wines made from Airen and Palomino grapes
  • Distilled in copper stills
  • Aged in a solera system
  • Use of used American oak sherry casks
104
Q

What do ‘solera’, ‘solera reserva’ and ‘solera gran reserva’ indicate for Brandy de Jerez?

A
  • Solera: aged 1 year on average
  • Solera Reserva: aged 3 years on average
  • Solera Gran Reserva: aged 10 years on average
105
Q

Name 3 producers of Brandy de Jerez.

A
  • Domecq
  • Emilio Lustau
  • Osborne
106
Q

What are the names for pommace based spirits in France? Italy? Portugal?

A
  • France = Marc
  • Italy = Grappa
  • Portugal = Bagaceira
107
Q

Who was the first to distill a single grape variety for grappa?

A

Giannola Nonino

-used Picolit

108
Q

What are the wood-aged examples of Grappa?

A
  • Riserva
  • Stravecchia
  • Vecchia
  • Invecchiata
109
Q

Where is Calvados?

A

Normandy region of northern France

110
Q

What are the 3 areas of Calvados production?

A
  • Calvados
  • Calvados Domfrontais
  • Calvados Pays d’Auge
111
Q

What is perry?

A

Pear Cider used in the production of Calvados

112
Q

What are the requirements of Calvads Pays d’Auge?

A

Limits pear cider to a maximum of 30%

113
Q

What are the requirements of Calvados Domfrontais?

A
  • Requires a minimum of 30% pear cider
  • Must be aged in cask for a minimum of 3 years
  • Must be produced using a continuous still
114
Q

What are the labeling terms for Calvados?

A
  • Vieux/Reserve: 3 years of age
  • Vieille Reserve/VSOP: 4 years of age
  • XO/Hors d’Age/Extra/Napoleon: min 6 years of age
115
Q 
What are these Eua de vies made from:
Kirschwasser?
Poire William?
Framboise?
Mirabelle?
Quetsch?
Boukha?
Barack Palinka?
A
  • Kirschwasser: (Kirsch) black cherries
  • Poire William: Williams (Bartlett) pear perry
  • Framboise: raspberry
  • Mirabelle: (Mirabelle) plum
  • Quetsch: (Questch) plum
  • Boukha: fig (from Tunisia)
  • Barack Palinka: apricot (Hungary)
116
Q

What is distilled to make rum?

A

Fermented sugarcane or molasses

117
Q

Where did rum originate?

A

In the Caribbean in the 17th century

118
Q

What are the four main styles of run?

A
  • Light rum
  • Dark rum
  • Demerara rum
  • Rhum agricole
119
Q

What is Demerara rum?

A

A light rum style unique to Guyana, where the spirit is distilled from molasses and sometimes aged for over a decade prior to release

120
Q

What is Cachaça produced from? Where?

A
  • Fermented sugarcane

- Brazil

121
Q

What is Rhum agricole?

A
  • A French style
  • Produced mainly on the island of Martinique
  • May only be produced from suagrcane juice
  • Column distillation is mandated
122
Q

Where is the majority of Tequila produced? What other states have areas of production?

A
  • Most Tequila is produced in and around the city of the same name in the western state of Jalisco
  • Other states include:
  • -Gaunajuato
  • -Tamaulipas
  • -Nayarit
  • -Michoacan
123
Q

What is Tequila produced from?

A
  • From the fermented juice of the pina of the blue agave plant (Agave Tequiliana)
  • However, most Tequila is mixto, only requiring 51% blue agave, and the rest is made up with other sugars
124
Q

What are the age indications for Tequila?

A
  • Blanco/Silver: bottled immediately after distillation
  • Reposado: aged 60 days to 1 year in oak casks
  • Anejo: 1-3 years in cask
  • Extra Anejo: min 3 years (category established in 2006)
125
Q

True or false:

All Tequila is mezcal, but not all mezcal is Tequila.

A

True

126
Q

What is mescal distilled from? What are the common types used?

A

Distilled from fermented agave

  • Maguey (Agave Americana)
  • Espadin Agave (Agave Angustifolia)
127
Q

What are the two main steps for brewing beer?

A
  • The brewer must derive the wort from malted grain

- Then the wort is fermented

128
Q

What is the wort?

A

A sugar-rich liquid derived from malted grains

129
Q

What are the four main ingredients of beer?

A
  • Water
  • Yeast
  • A start source (grains)
  • Hops
130
Q

How do you malt grains for beer production?

A

The grain is steeped in water for approximately two days to promote germination of the grain.

  • Once it begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels
  • As the sprout grows to nearly an inch in length, the enzyme amylase is produced, which converts the starchy carbs to fermentable sugars
  • This is then roasted to halt further growth
131
Q

What is the cereal grain used for most beers?

A

Barley

132
Q

What is green malt?

A

Unroasted malt

133
Q

What two sugars are produced when malting grains?

A

Mlatose and Dextrin

-both fermentable

134
Q

What are the two subsets of beer?

A

Lagers and Ales

135
Q

What is the major difference between a lager and an ale?

A

Lager wort is cooled to a lower temperature for fermentation and uses bottom-fermenting yeasts, that often ferments slower and at lower temperatures.
-Ales use top fermenting yeasts and the fermentation is quick, usually less than a week

136
Q

What is a cask ale?

A

Draught beers that are unpasteurized

137
Q

What is the term for beers that are unfiltered and undergo partial fermentation in the bottle?

A

Bottle-conditioned

138
Q

How are Lambic beers fermented?

A

They are spontaneously fermented in open-top containers with native wild yeasts, such as brettanomyces bruxellensis and brettanomyces lambiscus

139
Q

Describe the characteristics of lambic beers

A

Classic lambics are almost vinous in character, distinctively sour, and aged prior to release—often up to three years in cask.

140
Q

What is geuze?

A

A style of lambic produced by mixing one-year-old lambics with beers that have aged for two to three years. The blend is then refermented with aged hops in the bottle, giving the beer its sparkle

141
Q

What is a Kriek Lambic?

A

Lambic that has been refermented with sour Morello cherries

142
Q

What is a Framboise Lambic?

A

Lambic that has been refermented with raspberries

143
Q

Name two producers of lambic beers.

A

Lindemans and Cantillon

144
Q

What is the typical alcohol content of beer?

A

4-6%

145
Q

What is the service temperature of a lager?

A

48-52° F

146
Q

What is the service temperature of light ales and draught bitter beers?

A

54-57° F

147
Q

What is the service temperature of Trappist ales, lambics, stouts, brown ales and other powerful, strong beers?

A

At a cool room temperature

148
Q

Name the different types of ales

A
  • Brown Ale
  • Pale Ale
  • Scotch Ale
  • Mild Ale
  • Burton Ale
  • Old Ale
  • Belgian Ale
  • Trappist Ale
  • Abbey Beer
  • Stout
  • Porter
149
Q

Name the different types of lagers.

A
  • Pilsner
  • Bock (Doppelbock, Eisbock, Maibock)
  • •Märzen/Fest Beer
  • Vienna Style
  • Dortmunder
  • Black/Schwartz
  • Munich Helles
  • Pale Lager
150
Q

What are the 4 main styles of lambics?

A
  • Geuze
  • Mars
  • Faro
  • Fruit
151
Q

What is a mars beer?

A

A mild lambic produced by reusing the malt from a previous lambic fermentation

152
Q

What is a faro beer?

A

A mixture of a lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness

153
Q

What is the minimum amount of wheat that must be used for a German wheat beer?

A

50%

154
Q

What are the four styles of wheat beer?

A
  • Hefe Weizen
  • Dunkel/ Dark Weizen
  • Kristall Weizen
  • White Beer
155
Q

Name 5 trappist beers

A
  • Orval (Belgian)
  • Chimay (Belgian)
  • Stift Engelszell (Austria)
  • Koningshoeven (Netherlands)
  • Rochefort (Belgian)
156
Q

What is Bierre de Garde?

A

Flemish and Northern French bottle-conditioned beer

157
Q

What is California Common Beer?

A

Lager fermented at warmer than normal temperatures (i.e. Anchor Steam)

158
Q

What is Kölsch beer?

A

Ale from Cologne (Germany) fermented at cooler than normal temperatures

159
Q

What is Kvass beer?

A

Rye-based Russian beer that is usually fermented with fruit juices

160
Q

What is Rauchbier?

A

Smoked beer, famously produced in Bamberg (Franken, Germany)

161
Q

What is Saison beer?

A

From Hainaut Province in Belgium

162
Q

What type of fermentation is used for sake?

A

Multiple Parallel Fermentation (MPF)

163
Q

What does MPF rely on?

A

The combined activities of yeast and mold, the koji-kin to undergo both crucial processes of fermentation at once

164
Q

What is the superior rice used for sake production?

A

Yamada Nishiki

165
Q

What is Yamada Nishiki?

A

The superior rice type used for sake production

166
Q

What is shinpaku?

A

The pure starchy heart of the rice grain

167
Q

When is seimaibuai?

A

The degree to which the rice has been milled

168
Q

What are the four main styles of sake?

A
  • Junmai
  • Honjozo
  • Ginjo
  • Daiginjo
169
Q

Describe Junmai sake. To what point is the rice milled?

A

Provided the producer prints “semaibuai” on the label, and uses only water, rice and koji, the milling percentage may now be higher than 70%
-70% until 2004

170
Q

Describe Honjoso sake. To what point is the rice milled?

A
  • A slight amount of brewer’s alcohol (pure distillate) is added to the sake before pressing
  • 70%
171
Q

Describe Ginjo sake. To what point is the rice milled?

A
  • If labeled Ginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Ginjo
  • 60%
172
Q

Describe Daiginjo sake. To what point is the rice milled?

A
  • If labeled Daiginjo, the sake will be honjozo in style, with brewer’s alcohol added. If no distilled alcohol is added, it will be labeled Junmai Daiginjo
  • 50%
173
Q

What is koji-kin?

A

A green, powdery mold used in sake production

174
Q

What is moto?

A

The started for sake production

175
Q

What is the final alcohol level for sake in general?

A

Around 17%

176
Q

What is nihonshudo?

A

The Sake Value Meter

  • The level of residual sugar is often indicated on the label as a number
  • Negative values indicate sweetness, positive values indicate dryness, zero is neutral
177
Q

What is the best service temperatures for sake?

A

Slightly chilled or at room temperature

178
Q

What is sake traditionally served in?

A

Served from a tokkuri- a ceramic, narrous-neck flask poured into ochoko - small cylindrical vessels, or the more ceremonial sakazuki cups

179
Q

What is a tokkuri?

A

A ceramic, narros neck flask

180
Q

What is ochoko?

A

Small cylindrical vessels

181
Q

What are the 5 special styles of sake?

A
  • Namazake
  • Nigori Sake
  • Taruzake
  • Jizake
  • Genshu Sake
182
Q

What is Namazake?

A

Unpasteurized sake

183
Q

What is Nigori Sake?

A

Unfiltered sake

184
Q

What is Taruzake?

A

Sake aged in wooden barrels

185
Q

What is Jizake?

A

Sake from a smaller kura (brewery)

186
Q

What is Genshu Sake?

A

Undiluted sake

187
Q

What is the primary flavor and country of origin of Fernet Branc?

A
  • Herbs, roots, spices

- Italy

188
Q

What is the primary flavor and country of origin of Averna?

A
  • Herbs, roots, citrus

- Italy

189
Q

What is the primary flavor and country of origin of Ramazzotti?

A
  • Roots, herbs, orange peel, anise

- Italy

190
Q

What is the primary flavor and country of origin of Cynar?

A
  • Artichoke

- Italy

191
Q

What is the primary flavor and country of origin of Campari?

A
  • Herbs, quinine, rhubarb, orange

- Italy

192
Q

What is the primary flavor and country of origin of Aperol?

A
  • Orange, gentian, rhubarb

- Italy

193
Q

What is the primary flavor and country of origin of Amer Picon?

A
  • Orange, gentian

- France

194
Q

What is the primary flavor and country of origin of Suze?

A
  • Gentian root, herbs

- France

195
Q

What is the primary flavor and country of origin of Boonekamp?

A
  • Herbs, roots, spices

- Germany

196
Q

What is the primary flavor and country of origin of Unicum (Zwack)?

A
  • Herbs, spices

- Hungary

197
Q

What is the primary flavor and country of origin of Jägermeister?

A
  • Herbs, spices, fruits

- Germany

198
Q

Name 5 bitter herbal liqueurs.

A
  • Fernet Branca
  • Cynar
  • Campari
  • Suze
  • Boonekamp
199
Q

What is the primary flavor and country of origin of Cointreau?

A
  • Orange

- France

200
Q

What is the primary flavor and country of origin of Curaçao?

A
  • Laraha citrus

- Netherlands

201
Q

What is the primary flavor and country of origin of Grand Marnier?

A
  • Orange (Cognac base)

- France

202
Q

What is the primary flavor and country of origin of Van der Hume?

A
  • Tangerine

- South Africa

203
Q

What is the primary flavor and country of origin of Maraschino?

A
  • Cherry

- Croatia

204
Q

What is the primary flavor and country of origin of Chambord?

A
  • Black raspberry

- France

205
Q

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

A
  • Blackcurrant

- France

206
Q

What is the primary flavor and country of origin of Cherry Heering?

A
  • Cherry

- Denmark

207
Q

What is the primary flavor and country of origin of Pisang Ambon?

A
  • Banana

- Netherlands

208
Q

What is the primary flavor and country of origin of Midori?

A
  • Melon

- Japan

209
Q

What is the primary flavor and country of origin of Tamara?

A
  • Dates

- Irael

210
Q

What is the primary flavor and country of origin of Malibu?

A
  • Coconut (rum base)

- Barbados

211
Q

What is the primary flavor and country of origin of Sloe Gin?

A
  • Sloe berries (sweetened gin base)

- England

212
Q

What is the primary flavor and country of origin of Limoncello?

A
  • Lemon

- Italy

213
Q

Name 5 fruit liqueurs.

A
  • Cointreau
  • Van Der Hume
  • Cherry Heering
  • Sloe Gin
  • Limoncello
214
Q

What is the primary flavor and country of origin of Advocat?

A
  • Sweetened egg

- Netherlands

215
Q

What is the primary flavor and country of origin of Bailey’s?

A
  • Cream, chocolate

- Ireland

216
Q

What is the primary flavor and country of origin of Amarula?

A
  • Cream, marula fruit

- South Africa

217
Q

What is the primary flavor and country of origin of Tia Maria?

A
  • Coffee (rum base)

- Jamaica

218
Q

What is the primary flavor and country of origin of Kahlua?

A
  • Coffee (rum base)

- Mexico

219
Q

What is the primary flavor and country of origin of Godiva?

A
  • Chocolate

- Belgium

220
Q

What is the primary flavor and country of origin of Frangelico?

A
  • Hazelnut

- Italy

221
Q

What is the primary flavor and country of origin of Amaretto?

A
  • Apricot, almond

- Italy

222
Q

What is the difference between Tia Maria and Kahlua?

A

Tia Maria is from Jamaica and Kahlua is from Mexico

223
Q

What is the primary flavor and base spirit of Southern Comfort?

A
  • Peach, orange, spice

- American whiskey (neutral)

224
Q

What is the primary flavor and base spirit of Drambuie?

A
  • Heather honey, herbs

- Scotch Whisky

225
Q

What is the primary flavor and base spirit of Glen Mist?

A
  • Heather honey, herbs

- Scotch Whisky

226
Q

What is the primary flavor and base spirit of Glayva?

A
  • Honey, tangerine, spices

- Scotch Whiskey

227
Q

What is the primary flavor and base spirit of Irish Mist?

A
  • Honey, herbs

- Irish Whiskey

228
Q

What is the primary flavor and country of origin of Pernod?

A
  • Anise

- France

229
Q

What is the primary flavor and country of origin of Ricard?

A
  • Anise

- France

230
Q

What is the primary flavor and country of origin of Pastis 51?

A
  • Anise

- France

231
Q

What is the primary flavor and country of origin of Ouzo?

A
  • Anise

- Greece

232
Q

What is the primary flavor and country of origin of Sambuca?

A
  • Anise, elderberry

- Italy

233
Q

What is the primary flavor and country of origin of Galliano?

A
  • Anise, herbs, vanilla

- Italy

234
Q

What is the primary flavor and country of origin of Licor 43?

A
  • Vanilla, herbs, spice

- Spain

235
Q

What is the primary flavor and country of origin of Kümmel?

A
  • Caraway

- Denmark

236
Q

What is the primary flavor and country of origin of Benedictine?

A
  • Herbs, spices

- France

237
Q

What is the primary flavor and country of origin of Chartreuse?

A
  • Herbs, plants, roots, spices

- France

238
Q

What is the primary flavor and country of origin of B&B?

A
  • Blended Benedictine and Brandy

- France (the cocktail originated in NY)

239
Q

What is the primary flavor and country of origin of Strega?

A
  • Saffron, herbs, spices

- Italy

240
Q

What is the primary flavor and country of origin of St. Germain?

A
  • Elderflower

- France

241
Q

What is the primary flavor and country of origin of Crème de Menthe?

A
  • Mint

- Various

242
Q

What is the primary flavor and country of origin of Krupnik?

A
  • Honey

- Poland

243
Q

What are the two types of vermouth? What are the differences between them?

A

French- dry or very dry with a light, golden color

Italian- Relatively sweet and is usually deep red or amber in color

244
Q

Name 5 vermouth producers.

A
  • Cinzano
  • Noilly Prat
  • Carpano Antica
  • Punt e Mes
  • Martini & Rossi
245
Q

Name 3 other aromatized wines.

A
  • Lillet
  • Dubonnet
  • Byrrh

* Keeong Crunch (25 decks)

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