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Advanced Somm CMS > Spirits, Beer, Sake, Liquours > Flashcards

Spirits, Beer, Sake, Liquours Flashcards

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Introductory Sommelier Exam (CMS) 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

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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3
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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4
Q

What is a Coffey?

A

Continuous Still

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5
Q

What is a patent still?

A

Continuous still

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6
Q

What two columns does the continuous still have

A

Analyzer and Rectifier

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7
Q

What form of heating does a continuous still use?

A

Steam, rather than direct heat

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8
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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9
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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10
Q

What is the range for ABV for liqueurs

A

15-30%

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11
Q

What is aquavit?

A

Scandinavian vodka flavored with caraway

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12
Q

Where is Ikon from?

A

Russia (vodka)

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13
Q

Where is Chopin from?

A

Poland (vodka)

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14
Q

Where is Ketel One from?

A

Holland (vodka)

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15
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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16
Q

Where is Stolichnaya from?

A

Russia (vodka)

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17
Q

Where is Belvedere from?

A

Poland (vodka)

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18
Q

Where is Grey Goose from?

A

France (vodka- distilled in a pot still)

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19
Q

Where is Tito’s from?

A

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

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20
Q

Which country produces soju and which produces shochu?

A
  • Soju- Korea
  • Shochu- Japan
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21
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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22
Q

What is awamori?

A

An Okinawan style of shochu, always distilled from rice

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23
Q

What are soju and shochu traditionally distilled from?

A

Sake

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24
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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25
Q

What are the four main styles of gin?

A

London Dry
Genever
Plymouth
Old Tom

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26
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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27
Q

Name 5 London Dry Gins.

A

Beefeater
Tanqueray
Bombay Sapphire
Gordon’s
Boodles

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28
Q

Where was gin developed?

A

Holland

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29
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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30
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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31
Q

When was Plymouth Gin revived?

A

1996

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32
Q

Who is the only producer of Plymouth Gin?

A

Plymouth, Coates & Co.

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33
Q

What is Old Tom Gin?

A

A lightly sweetened gin

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34
Q

What distillery revived Old Tom Gin?

A

Hayman’s Distillery

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35
Q

When was the Whiskey Rebellion?

A

1794 (led George Washington to invoke martial law)

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36
Q

Who distilled Kentucky’s first whiskey? When?

A

Rev. Elijah Craig in 1789

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37
Q

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

A

51%

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38
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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39
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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40
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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41
Q

Name 2 rye whiskeys

A

Sazerac and Rittenhouse

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42
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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43
Q

What barrels are typically used for Scotch production?

A

Used Bourbon and Sherry casks

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44
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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45
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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46
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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47
Q

What are the requirements for blended malt scotch?

A

-Produced from a blend of malt whiskies.

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48
Q

What are the requirements for blended grain scotch?

A

-Produced from two or more grain whiskies

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49
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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50
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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51
Q

What is the minimum ABV for Scotch?

A

40%

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52
Q

What are the 6 regions of production for Scotch?

A

Highlands
Lowlands
Speyside
Islay
Campbeltown
The Islands

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53
Q

Name 4 distilleries in the Highlands region of Scotland.

A

Oban
Glenmorangie
Dalwhinnie
Dalmore

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54
Q

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

A

Lowlands

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55
Q

Name 3 distilleries in the Lowlands region of Scotland.

A

Glenkinchie
Auchentoshan
Bladnoch

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56
Q

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

A

Speyside

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57
Q

Name 3 distilleries in the Speyside region of Scotland.

A

Glenlivet
Glenfiddich
Macallan

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58
Q

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

A

Glen Scotia
Glengyle
Springbank

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59
Q

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

A

The Islands

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60
Q

What are the major Scotch-producing islands?

A

Skye
Jura
Mull
Arran
Orkney

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61
Q

Name 2 distilleries from the Islands region of Scotland.

A
  • Highland Park (Orkney)
  • Talisey (Skye)
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62
Q

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

A

Islay

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63
Q

Name 3 distilleries of the Islay region of Scotland.

A

Ardbeg
Lagavulin
Laphroaig

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64
Q

What two distilleries pioneered the style of wood-finished?

A

Glenmorangie and Balvenie

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65
Q

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

A

Port
Sherry
Madeira
Burgundy
Sauternes

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66
Q

What are the three most active distilleries of Ireland?

A

Old Bushmills
Cooley
New Midleton (maker of Jameson)

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67
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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68
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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69
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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70
Q

Who is the most famous producer of Japanese whiskey?

A

Suntory

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71
Q

What is the base for distillation for brandy?

A

Wine

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72
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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73
Q

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

A

1909
1938

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74
Q

Where is Cognac situated in France?

A

Northeast of Bordeaux

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75
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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76
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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77
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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78
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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79
Q

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

A

Twice in a copper Charentais pot still

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80
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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81
Q

What is bonne chauffe?

A

The second distillation of Cognac

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82
Q

What is the bonne chauffe divided in to?

A

Tête- heads
Coeur- hearts
Secondes- second cuts
Queue- tails

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83
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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84
Q

Are vintage Cognacs legal?

A

Yes, but they are rare

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85
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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86
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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87
Q

Where is Armagnac AOC located?

A

Southeast of Bordeaux

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88
Q

What are the three regions of Armagnac?

A

Haut-Armagnac
Bas-Armagnac
Armagnac-Ténarèze

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89
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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90
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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91
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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92
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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93
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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94
Q

hat is the minimum ABV for Armagnac?

A

40%

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95
Q

How long must vintage Armagnac be aged prior to release?

A

10 years

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96
Q

Name 4 major Cognac houses

A

Remy martin
Hennessy
Martell
Courvoisier

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97
Q

Name 2 Armagnac producers

A

Larressingle
Château Laubade

98
Q

Name 3 other brandy production areas of France.

A

Fine de Bordeaux
Fine de Borgogne
Fine de la Marne

99
Q

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

A

Asbach
German
In a Charentais pot still
Uses base wine produced from Cognac grapes

100
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

101
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

102
Q

Name 3 producers of Brandy de Jerez.

A

Domecq
Emilio Lustau
Osborne

103
Q

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

A

France = Marc
Italy = Grappa
Portugal = Bagaceira

104
Q

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

A

Giannola Nonino

-used Picolit

105
Q

What are the wood-aged examples of Grappa?

A

Riserva
Stravecchia
Vecchia
Invecchiata

106
Q

Where is Calvados?

A

Normandy region of northern France

107
Q

What are the 3 areas of Calvados production?

A

Calvados
Calvados Domfrontais
Calvados Pays d’Auge

108
Q

What is perry?

A

Pear Cider used in the production of Calvados

109
Q

What are the requirements of Calvads Pays d’Auge?

A

Limits pear cider to a maximum of 30%

110
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

111
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

112
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)

113
Q

What is distilled to make rum?

A

Fermented sugarcane or molasses

114
Q

Where did rum originate?

A

In the Caribbean in the 17th century

115
Q

What are the four main styles of run?

A

Light rum
Dark rum
Demerara rum
Rhum agricole

116
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

117
Q

What is Cachaça produced from? Where?

A

Fermented sugarcane
- Brazil

118
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

119
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

120
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

121
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)

122
Q

True or false:

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

A

True

123
Q

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

A

Distilled from fermented agave

Maguey (Agave Americana)
Espadin Agave (Agave Angustifolia)

124
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
125
Q

What is the wort?

A

A sugar-rich liquid derived from malted grains

126
Q

What are the four main ingredients of beer?

A

Water
Yeast
A start source (grains)
Hops

127
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

128
Q

What is the cereal grain used for most beers?

A

Barley

129
Q

What is green malt?

A

Unroasted malt

130
Q

What two sugars are produced when malting grains?

A

Maltose and Dextrin

-both fermentable

131
Q

What are the two subsets of beer?

A

Lagers and Ales

132
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

133
Q

What is a cask ale?

A

Draught beers that are unpasteurized

134
Q

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

A

Bottle-conditioned

135
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

136
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.

137
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

138
Q

What is a Kriek Lambic?

A

Lambic that has been refermented with sour Morello cherries

139
Q

What is a Framboise Lambic?

A

Lambic that has been refermented with raspberries

140
Q

Name two producers of lambic beers.

A

Lindemans and Cantillon

141
Q

What is the typical alcohol content of beer?

A

4-6%

142
Q

What is the service temperature of a lager?

A

48-52° F

143
Q

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

A

54-57° F

144
Q

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

A

At a cool room temperature

145
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

146
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

147
Q

What are the 4 main styles of lambics?

A

Geuze
Mars
Faro
Fruit

148
Q

What is a mars beer?

A

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

149
Q

What is a faro beer?

A

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

150
Q

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

A

50%

151
Q

What are the four styles of wheat beer?

A

Hefe Weizen
Dunkel/ Dark Weizen
Kristall Weizen
White Beer

152
Q

Name 5 trappist beers

A

Orval (Belgian)
Chimay (Belgian)
Stift Engelszell (Austria)
Koningshoeven (Netherlands)
Rochefort (Belgian)

153
Q

What is Bierre de Garde?

A

Flemish and Northern French bottle-conditioned beer

154
Q

What is California Common Beer?

A

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

155
Q

What is Kölsch beer?

A

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

156
Q

What is Kvass beer?

A

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

157
Q

What is Rauchbier?

A

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

158
Q

What is Saison beer?

A

From Hainaut Province in Belgium

159
Q

What type of fermentation is used for sake?

A

Multiple Parallel Fermentation (MPF)

160
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

161
Q

What is the superior rice used for sake production?

A

Yamada Nishiki

162
Q

What is Yamada Nishiki?

A

The superior rice type used for sake production

163
Q

What is shinpaku?

A

The pure starchy heart of the rice grain

164
Q

When is seimaibuai?

A

The degree to which the rice has been milled

165
Q

What are the four main styles of sake?

A

Junmai
Honjozo
Ginjo
Daiginjo

166
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

167
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%

168
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%

169
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%

170
Q

What is koji-kin?

A

A green, powdery mold used in sake production

171
Q

What is moto?

A

The started for sake production

172
Q

What is the final alcohol level for sake in general?

A

Around 17%

173
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

174
Q

What is the best service temperatures for sake?

A

Slightly chilled or at room temperature

175
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

176
Q

What is a tokkuri?

A

A ceramic, narros neck flask

177
Q

What is ochoko?

A

Small cylindrical vessels

178
Q

What are the 5 special styles of sake?

A

Namazake
Nigori Sake
Taruzake
Jizake
Genshu Sake

179
Q

What is Namazake?

A

Unpasteurized sake

180
Q

What is Nigori Sake?

A

Unfiltered sake

181
Q

What is Taruzake?

A

Sake aged in wooden barrels

182
Q

What is Jizake?

A

Sake from a smaller kura (brewery)

183
Q

What is Genshu Sake?

A

Undiluted sake

184
Q

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

A

Herbs, roots, spices
- Italy

185
Q

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

A

Herbs, roots, citrus
- Italy

186
Q

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

A

Roots, herbs, orange peel, anise
- Italy

187
Q

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

A

Artichoke
- Italy

188
Q

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

A

Herbs, quinine, rhubarb, orange
- Italy

189
Q

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

A

Orange, gentian, rhubarb
- Italy

190
Q

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

A

Orange, gentian
- France

191
Q

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

A

Gentian root, herbs
- France

192
Q

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

A

Herbs, roots, spices
- Germany

193
Q

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

A

Herbs, spices
- Hungary

194
Q

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

A

Herbs, spices, fruits
- Germany

195
Q

Name 5 bitter herbal liqueurs.

A

Fernet Branca
Cynar
Campari
Suze
Boonekamp

196
Q

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

A

Orange
- France

197
Q

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

A

Laraha citrus
- Netherlands

198
Q

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

A

Orange (Cognac base)
- France

199
Q

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

A

Tangerine
- South Africa

200
Q

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

A

Cherry
- Croatia

201
Q

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

A

Black raspberry
- France

202
Q

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

A

Blackcurrant
- France

203
Q

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

A

Cherry
- Denmark

204
Q

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

A

Banana
- Netherlands

205
Q

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

A

Melon
- Japan

206
Q

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

A

Coconut (rum base)
- Barbados

207
Q

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

A

Sloe berries (sweetened gin base)
- England

208
Q

Name 5 fruit liqueurs

A

Cointreau
Van Der Hume
Cherry Heering
Sloe Gin
Limoncello

209
Q

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

A

Sweetened egg
- Netherlands

210
Q

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

A

Cream, chocolate
- Ireland

211
Q

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

A

Cream, marula fruit
- South Africa

212
Q

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

A

Coffee (rum base)
- Jamaica

213
Q

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

A

Coffee (rum base)
- Mexico

214
Q

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

A

Chocolate
- Belgium

215
Q

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

A

Hazelnut
- Italy

216
Q

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

A

Apricot, almond
- Italy

217
Q

What is the difference between Tia Maria and Kahlua?

A

Tia Maria is from Jamaica and Kahlua is from Mexico

218
Q

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

A

Peach, orange, spice
- American whiskey (neutral)

219
Q

What is the primary flavor and base spirit of Drambuie?

A

Heather honey, herbs
- Scotch Whisky

220
Q

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

A

Heather honey, herbs
- Scotch Whisky

221
Q

What is the primary flavor and base spirit of Glayva?

A

Honey, tangerine, spices
- Scotch Whiskey

222
Q

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

A

Honey, herbs
- Irish Whiskey

223
Q

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

A

Anise
- France

224
Q

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

A

Anise
- France

225
Q

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

A

Anise
- France

226
Q

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

A

Anise
- Greece

227
Q

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

A

Anise, elderberry
- Italy

228
Q

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

A

Anise, herbs, vanilla
- Italy

229
Q

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

A

Vanilla, herbs, spice
- Spain

230
Q

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

A

Caraway
- Denmark

231
Q

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

A

Herbs, spices
- France

232
Q

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

A

Herbs, plants, roots, spices
- France

233
Q

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

A

Blended Benedictine and Brandy
- France (the cocktail originated in NY)

234
Q

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

A

Saffron, herbs, spices
- Italy

235
Q

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

A

Elderflower
- France

236
Q

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

A

Mint
- Various

237
Q

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

A

Honey
- Poland

238
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

239
Q

Name 5 vermouth producers.

A

Cinzano
Noilly Prat
Carpano Antica
Punt e Mes
Martini & Rossi

240
Q

Name 3 other aromatized wines.

A

Lillet
Dubonnet
Byrrh

Advanced Somm CMS (24 decks)

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