Spirits, Beers, etc. Flashcards
1
Q
Distillation takes place in stills; name most important?
A
Pot Stills and Column Stills (Coffey Still, Single Column Still, three column stills and multiple column stills)
2
Q
Cognac region is divided into six zones; name them?
A
5 of them are “crus” Grande Champagne, Petite Champagne (highest amount of chalk), Borderies (clay), Fins Bois (mix of clay with islands of chalk where top sites are located), Bons Bois (heavy clay), and the zone of Bois Ordinaires (light and sandy).
3
Q
12 grape varieties but majority use Ugni Blanc (floral lift) and a hybrid variety Baco 22A (fruity with good weight); also Colombard and Folle Blanche.
A
Ugni Blanc 95% (good acidity, floral spicy notes) the rest two: Folle Blance (prone to diseasse, prized for its supple weight and deeper fruitness) and Colombard (racier but also highly aromatic).
4
Q
What type of still must be used for distillation of Cognac?
A
Charentais copper pot still.
5
Q
The delimited region of Armagnac is divided into three crus; name them?
A
Bas-Armagnac, Tenareze, Haut Armagnac.
6
Q
Name grape varieties used for production of Armagnac?
A
12 grape varieties but majority use Ugni Blanc (floral lift) and a hybrid variety Baco 22A (fruity with good weight), also Colombard and Folle Blanche.
7
Q
What type of still must be used for distillation of Armagnac?
A
95% One distillation in a copper continuous still. may be distilled twice in a Charentais pot still,
8
Q
How long has been aged Cognac and Armagnac labeled VS or ***?
A
Youngest Cognac in blend two years old, Armagnac between 1 and 3 years.
9
Q
How long has been aged Cognac and Armagnac labeled VSOP?
A
Youngest Cognac and Armagnac 4 to 9 years of age.
10
Q
How long has been aged Cognac and Armagnac labeled XO or Napoleon?
A
Cognac has to be six years, Armagnac at least 10 years in barrel. Also from 2018 same for Cognac.
11
Q
Name two most important grape varieties used for production of Spanish Brandies?
A
Airen and Palomino.
12
Q
Name some important French grape brandies?
A
Champagne (Fine de la Marne), Bordeaux (Fine de Bordeaux) and Burgundy (Fine de Bourgogne);
13
Q
Name most important region for production of Calvados?
A
AOC Calvados du Pays d`Auge, premium, delimited region in the centre of the department.
14
Q
Name AOC of Calvados which use 30% of pears in the blend?
A
AOC Calvados Domfrontais
15
Q
Name fruit used for production of following spirits Mirabelle; Quetsch?
A
Plum.
16
Q
Every Scotch whisky is made from just three ingredients; name them?
A
Malted barley, yeast and water.
17
Q
What is grist in Scotch whisky production?
A
Grist is produced by finely grinding malted barley.
18
Q
What is wort in Scotch whisky production?
A
The liquid drawn from the Mash Tun after the mashing process is complete. Present now here are the sugars which will later be fermented with the addition of yeast.
19
Q
What type of still used for distillation of Malt Scotch whisky?
A
Malt whisky is double, very occasionally triple distilled in copper pot stills.
20
Q
Name six Scotch Regions?
A
Highland, Lowland, Speyside, Islay, Campbeltown, and the Islands.
21
Q
Name some Heavily peated whiskies?
A
Ardbeg, Caol Ila, Lagavulin, Laphroaig (all Islay), Ledaig (Mull)
22
Q
Name some Speyside whiskies that are Light; fragrant; floral and sometimes malty:
A
Linkwood, Glenfiddich, Knockando, Glenlivet.
23
Q
Heavily peated whisky is produced in what part of Scotland?
A
island of Islay.
24
Q
Name some Speyside whiskies that are Richer fruitier examples?
A
Cragganmore, Glenfarclas, Balvenie, Macallan, Craigellachie, Longmorn, Mortlach.
25
What is used for production of grain whisky?
Grain whisky is made from a mash of either wheat or corn to which a small percentage (less than 10%) of malted barley has been added for its enzymes.
26
What type of still used for distillation of Grain Scotch whisky?
A range of types of column stills are used, from traditional Coffey stills to modern multiple-column set-ups.
27
At what temperature ethyl alcohol boils at?
At sea level, ethyl alcohol boils at approximately 173°F (78°C); thus, alcoholic vapors can be separated from liquid water and collected in a still.
28
In the production of spirits “wash” is?
Fermented liquor which will go through process of distillation to produce spirit.
29
What is difference between maceration and infusion?
They are similar techniques that involve steeping a flavoring agent in alcohol; maceration is a slower, cold method and infusion is a quicker, hot method.
30
What type of still is used for distillation of Vodka?
The wash for vodka is usually distilled in a continuous still, and filtered with charcoal to make the spirit ultra-clean.
31
What ingredient is used for production of Chopin vodka?
Potato. Another famous Polish vodka is Belvedere but not from potato.
32
What type of still is used for distillation of Grey Goose and Tito’s Handmade Vodka (corn)?
Pot still.
33
Name some popular London Dry Gins?
Beefeater, Tanqueray, Bombay Sapphire, Gordon’s, and Boodles.
34
How is gin called in Holland?
Genever, the spirit is produced in a pot still, and sweeter but less alcoholic than London Dry Gin.
35
Plymouth Gin?
It is fuller in body than London Dry Gin, and very aromatic. It is the proper gin for a Pink Gin cocktail.
36
Name Distillery has revived Old Tom Gin?
Hayman’s Distillery.
37
Who distilled Kentucky’s first whiskey in 1789?
Rev. Elijah Craig and it became known as Bourbon Whiskey, and today must be distilled from a minimum 51% corn.
38
What means "straight" Bourbon on the label?
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.
39
Tennessee whiskey?
Tennessee whiskey must be filtered with maple charcoal prior to aging and manufactured in the state of Tennessee. Like Kentucky Bourbon it is made from at least 51% corn and aged in new, charred oak barrels.
40
Single Malt Scotch Whisky?
Single Malt Scotch Whisky is distilled from malted barley in a pot still at a single distillery.
41
Single Grain Whisky?
Single Grain Whisky is produced at a single distillery, from unmalted barley, wheat, or corn.
42
Blended Malt Scotch Whisky?
Blended Malt Scotch Whisky is produced from a blend of malt whiskies
43
Blended Grain Scotch Whisky?
Blended Grain Scotch Whisky is produced from two or more grain whiskies
44
Blended Scotch Whisky?
Blended Whisky is a mixture of malt and grain whiskies produced at a number of different distilleries.
45
Name some distilleries from Highland ?
Highland is the largest region and counts Oban, Glenmorangie, Dalwhinnie and Dalmore among its better-known distilleries.
46
Name some distilleries from Lowland Scotch?
Lowland Scotch is often the lightest and least smoky, making it an ideal aperitif. Glenkinchie, Auchentoshan, and Bladnoch are located in Lowland.
47
Name some distilleries from Campbeltown?
Campbeltown is a once-flourishing region that now houses only three distilleries: Glen Scotia, Glengyle, and Springbank.
48
Name some distilleries from Islay?
Islay distilleries—including Ardbeg, Lagavulin, and Laphroaig—produce the most peaty, smoky style of Scotch whisky.
49
Name major Scotch-producing islands?
Skye (Talisker), Jura, Mull, Arran, and Orkney (Highland Park).
50
What is the difference between Irish and Scotch whisk€y?
Irish use a large proportion of unmalted barley in their whiskies producing lighter in character, and they do not rely on peat for their fires, so the resulting whiskey is less smoky in character than Scotch.
51
Only Irish peat-fired; Single Malt whiskey is?
Connemara produced by Cooley. Irish whiskey is traditionally distilled three times in a pot still, although many are today produced in a continuous still.
52
What is the biggest malt distillery in the world?
Hakushu owned by Suntory.
53
Name some Japanese whiskies?
Nikka Single Malt Yoichi, Suntory Hibiki 17 Years Old, Suntory Hibiki 21 Years Old, Suntory Yamazaki 18 Years Old
54
What is brouillis?
The first distillation in Cognac production produces a spirit of 28-32% alcohol called the brouillis.
55
What is bonne chauffe?
The second distillation in Cognac production, divided into several parts: the tête (heads), coeur (heart), secondes (second cuts) and queue (tails).
56
Name two prominent producers of Armagnac?
Larressingle and Château Laubade are two prominent producers, with the latter concentrating on vintage releases.
57
What is Asbach producing?
The German distiller Asbach produces Weinbraund (German brandy) in a Charentais pot still, using base wine produced from Cognac grapes.
58
What is the name of the brandy produced in sherry region?
Brandy de Jerez is a protected designation for brandies produced in the region of sherry and aged in a similar solera method. Brandy de Jerez is distilled in copper stills (alquitaras) from wines based on Airén and Palomino grapes.
59
What are different ageing for Brandy de Jerez?
Brandies labeled Solera will have been aged for one year on average, whereas Solera Reserva brandies age for an average three years and Solera Gran Reserva brandies age for an average ten years.
60
What is the name of only hybrid grape authorized in any French AOC/P appellation?
Baco Blanc, used for production of Armagnac.
61
Name three delimited appellations of Calvados?
Calvados AOC, Calvados Domfrontais AOC, and Calvados Pays d’Auge AOC.
62
Calvados ageing requirements; distillation still used?
Calvados is traditionally distilled twice in a copper pot still and aged for a minimum of two years in oak casks.
63
What is mean word Fine on label of Calvados?
The youngest Calvados bottlings are labeled Fine.
64
Calvados Pays d’Auge?
Calvados Pays d’Auge is the premier region of production and limits pear cider (perry) to a maximum 30%.
65
Calvados Domfrontais?
Calvados Domfrontais, the most recent appellation, requires a minimum 30% perry and a minimum three years of aging in cask, always produced by continuous distillation.
66
Name Calvados age descriptions on label?
Calvados may be released as a vintage bottling or a blend of years. The latter may be labeled Vieux or Réserve with three years of age, Vieille Réserve or VSOP with four years of age, and XO, Hors d’Age, Extra, or Napoléon with a minimum six years of age.
67
Kirschwasser is produced from?
Made from black cherries.
68
Poire William is produced from?
Williams (Bartlett) pear perry. As Poire William is aged in glass rather than oak, its alcohol content can be rather high (45%) and the spirit remains clear.
69
How is called Raspberry eau de vie?
Raspberry eau de vie is called Framboise—a clear spirit, rather than the red Framboise liqueur.
70
Name some notable Bourbon producers?
Wild Turkey uses the highest percentage of rye and malted barley; MM, Old Fitzgerald, W.L.Weller and Van Winkle use wheat; Four Roses uses two mash bills for its one bourbon.
71
What is Lincoln County Process?
Process used after distillation of Tennessee whiskey - a mellowing of the whiskey achieved by running it slowly through maple charcoal.
72
What is Rum?
Rum is a distilled spirit produced from fermented sugarcane or molasses, a byproduct of processing sugarcane into sugar.
73
Name four major styles of Rum?
There are four major styles of rum: light rum, dark rum, Demerara rum, and rhum agricole.
74
What is Cachaça?
Cachaça, the Brazilian spirit that provides the base for the caipirinha cocktail, is produced from fermented sugarcane and is essentially light rum.
75
What is Rhum agricole?
Rhum agricole is a French style, produced mainly on Martinique—the Martinique AOC can claim to be the southernmost Appellation d’Origine Contrôlée in France, despite its location in the sunny Caribbean! Rhum agricole may only be produced from sugarcane juice; column distillation is mandated in Martinique.
76
What is Tequila?
Tequila is produced from the fermented juice of the cooked piña (pineapple), the heart of the blue agave plant. However, only the best Tequila is actually produced with 100% blue agave juice; most Tequila is mixto, with law mandating a minimum 51% blue agave—other sugars make up the remainder of the ferment.
77
What are different ageing labeling for Tequila?
If bottled immediately after distillation, the Tequila is blanco, or silver.
Tequila aged 60 days to one year in oak casks will be labeled reposado.
Añejo Tequilas are aged even more, to a maximum of three years in cask.
Finally, a newer category established in 2006 permits Tequila aged a minimum of three years in cask to be labeled Extra Añejo.
78
What is Mezcal?
Mezcal is the distilled liquor produced from fermented agave.
Close to 90% of Mezcal is a distillate of Agave Espadín (Agave angustifolia)—rather than the blue agave of Tequila (Agave tequiliana)
79
Name some botanicals used for flavoring of Gin?
Juniper (must be present in every Gin), Coriander seed, Angelica root, Dried citrus peels (orange and/or lemon).
80
Why all true raki; absinthe; pastis and ouzo will louche (go cloudy) when water is added to them?
This is because the essential oils of the botanicals that are held in the spirit are insoluble in water and form a suspension when dilute. Anises essential oil, anethol, is the predominant one.
These are drinks that are intended to be drunk diluted.
81
What is Absinthe key ingredient?
Absinthe key ingredient is grand wormwood that is an ancient medicinal herb.
82
What is Pernod?
Alternative to absinthe was anise-rather than wormwood-base.
Pernod is sweeter while pastis is dryer.
83
What is Pastis?
Pastis is a dry drink, intended s a thirst quencher, production very similar as absinthe. Some brands are use up to 48 botanicals in blend, dry ingredients are macerated for three months, ten blended with the distillates and left for a month to marry.
84
What is Ouzo?
Ouzo is the greek equivalent of pastis and classic examples will use neutral alcohol that is then redistilled with anise and optionally other botanicals and mastic.
85
What is Raki?
Raki is from the same family as ouzo; coming from Turkey and Lebanon. Turkish raki is regarded as being the highest qulity product in the anise family of spirits. Lebanese raki tends to be pomace-based and is drier in character.
86
What is Akvavit?
Akvavit is based on neutral grain spirit, redistilled with caraway and, depending on the recipe, other botanicals.
87
What is Liquer?
Liquer is alcohol, sugar (100g/l), flavouring materials and water. The flavouring elements re drawn from a variety of herbs, spices, peels, fruits and nuts.
88
The sole remaining medical liqueur is?
Elixir de Chartreuse, uses 130 flowers, herbs, roots and spices. Monks at the monastery at French Alps make three other more commercial examples.
Green chartreuse is the best known; Yellow and VEP that is a higher strength green.
All brands are natural, no artificial colouring is used, spend seven years in cask, only three monks know the receipe and they are a silent order.
89
What is Benedictine?
Benedictine is a blend of five batches of 27 botnicals. These are either distilled for essential oils or macerated and redistilled.
Batches are aged separately, blended and married before being sweetened.
90
Name some herbal liquers?
Spain`s Cuarenta y Tres, the Basque Chartreuse lookalike Izarra and Italy`s Streg. Galliano is the same hue and utilizes 40 herbs with anise and honey the main notes.
91
This liquer is traditionally made from bitter orange peel mixed with other citrus fruits; blossoms; leaves and roots; which is then redistilled and blended with spirit?
Curacao liquer
92
This liqueur uses exclusively sweet orange peel?
Triple Sec, Cointreau mix sweet orange peel with bitter orange and other citrus fruits.
93
What is Grand Marnier?
Grand Marnier is the most complex, orange peel is macerated in brandy, redistilled and then blended with Fine Champagne Cognac, sugar syrup and herbs before being aged.
94
This liquer is flavoured by mixing crushed stones and fruit with herbs; aged in a type of solera system?
Cherry Heering
95
What is Drambuie?
whisky+cloves, nutmeg, herbs and honey
96
What is Southern Comfort?
Southern Comfort is bourbon-based and flavoured with peach and other secret botanicals.
97
What are raw ingredients for production of beer?
Water, yeast, a starch source, and hops—a flower that adds flavor and bitterness, and has both preservative and antiseptic qualities that prohibit bacterial growth.
98
Bavarian Purity Law (Reinheitsgebot) in 1516 codified three ingredients authorized for beer production; name them?
Barley, hops, and water—the action of yeast in fermentation was as of yet undiscovered, and wheat, a component of Hefe Weizen and White Beer styles, was reserved for the production of bread.
99
This liquer is produced from infusion of elderberries; anise and other herbs?
Sambuca
100
Name some coffee liquers?
Kahlua is a mix of cane spirit, Mexican coffee and vanilla, while Tia Maria is a blend of Jamaican coffee and spices which are infused with Jamaican cane spirit (not rum), and a little chocolate. Illy and Toussaint have taken a drier path – more espresso/mocha than sweet flat black.
101
Fernet Branca?
Herbs, Roots, Spices
102
Jägermeister?
Herbs, Spices & Fruits
103
Chambord?
Black Raspberry
104
Crème de Cassis?
Blackcurrant
105
Ramazzotti?
Roots, Herbs, Orange Peel, Anise
106
Cherry Heering?
Cherry. Denmark.
107
Sloe Gin?
Sloe berries. (sweetened gin base). England
108
Bailey?
Cream & Chocolate
109
Advocaat?
Sweetened Egg. Netherlands.
110
Amarula?
Cream & Marula fruit
111
Aperol?
Orange, Gentian, Rhubarb
112
What are Ales?
Ales are beers fermented with top fermenting yeast. Ales typically are fermented at warmer temperatures than lagers, and are often served warmer.
113
Tia Maria?
Coffee (rum base)
114
What is Grist in beer production?
Ground malt and grains ready for mashing.
115
What are Hops?
A perennial climbing vine and only the female ripened flower is used for flavoring beer.
116
What is Kilning in beer production?
The process of heat-drying malted barley in a kiln to stop germination and to produce a dry, easily milled malt from which the brittle rootlets are easily removed. Kilning also removes the raw flavor (or green-malt flavor) associated with germinating barley, and new aromas, flavors, and colors develop according to the intensity and duration of the kilning process.
117
Kahlúa?
Coffee (rum base)
118
What are Lagers?
Lagers are any beer that is fermented with bottom-fermenting yeast at colder temperatures.
Lagers are most often associated with crisp, clean flavors and are traditionally fermented and served at colder temperatures than ales.
119
What is mash in beer production?
A mixture of ground malt (and possibly other grains or adjuncts) and hot water that forms the sweet wort after straining.
120
Godiva?
Chocolate
121
What is Mashing in beer production?
The process of mixing crushed malt (and possibly other grains or adjuncts) with hot water to convert grain starches to fermentable sugars and non-fermentable carbohydrates that will add body, head retention and other characteristics to the beer.
Mashing also extracts colors and flavors that will carry through to the finished beer, and also provides for the degradation of haze-forming proteins.
Mashing requires several hours and produces a sugar-rich liquid called wort.
122
What is Microbrewery?
As defined by the Brewers Association: A brewery that produces less than 15,000 barrels of beer per year with 75% or more of its beer sold off-site.
123
Frangelico?
Hazelnut
124
What is Milling in beer production?
The grinding of malt into grist (or meal) to facilitate the extraction of sugars and other soluble substances during the mash process.
125
What is Wort in beer production?
The bittersweet sugar solution obtained by mashing the malt and boiling in the hops, which becomes beer through fermentation.
126
Amaretto?
Apricot and Almond
127
Pale Ale?
Whether American or English, the “pale” was clipped on long ago to distinguish it from the dark color of Porters.
American and English styles differ, but generally they are gold or copper colored and dry with crisp hop flavor.
128
India Pale Ale (IPA)?
Pale ale with intense hop flavor and aroma and slightly higher alcohol content.
129
Brown Ale?
These distinctively northern English style ales have a strong, malty center and can be nutty, sweet and very lightly hopped.
They are medium bodied and the name matches the color of the ale.
130
Stout?
(Guinness and Murphy’s are dry Irish stouts) – Thick, black opaque and rich. Stouts draw their flavor and color from roasted barley.
They often taste of malt and caramel, with little to no hop aroma or flavor.
131
Porter?
Very similar to stout but made from, or largely from, unroasted barley. Sweet and dark brown in color with hints of chocolate and a sometimes-sharp bitterness.
132
Wheat Beer?
Germans take their beer very seriously, so much that it is required by law to use top-fermenting yeast in wheat beer. It must be made from at least 50% wheat malt. Wheat proteins contribute to a hazy, or cloudy appearance and are commonly unfiltered, leaving yeast sediment in the bottle.
They are light colored, full flavored and the unique yeast strains produce flavors like banana, clove and vanilla.
133
Hefeweisen?
The most commercially successful type of wheat beer. In the US they are regularly served with a lemon wedge to cut the intense yeast flavor.
134
Pilsner?
(Beck’s, Labatt Blue, Warsteiner, Pilsner Urquell) – Conceived in Czechoslovakia, easily the world’s most popular beer style.
Pilsners are pale, straw colored and crisp with medium body and more hops than traditional lager, but typically smooth and clean.
135
Bock?
(Sam Adams Winter Lager) – Of German origin, brewed in the fall to be enjoyed in the winter or spring. A stronger lager with heavy malt, medium to full bodied, lightly hopped and dark amber to brown in color.
136
Doppelbock?
“double” bock is stronger and darker than bock, sweeter with more malt and a little higher in alcohol content.
137
Lambic beers?
Lambic beers, a unique specialty of Belgium, are spontaneously fermented in open-top containers with native wild yeasts, such as Brettanomyces bruxellensis and Brettanomyces lambicus.
Classic lambics are almost vinous in character, distinctively sour, and aged prior to release—often up to three years in cask. Generally, lambics are blended before release.
138
What is Sake?
Alcoholic beverage produced from fermented rice.
139
What is shinpaku?
The pure starchy heart of the rice grain (the shinpaku) produces the best sake, and sake is labeled according to the degree to which it has been milled (seimaibuai).
140
Japanese term for what we refer to as Sake?
Nihon-shu.
141
How is called Sake brewery?
Kura.
142
What is Shuzo Kotekimai?
One particular type of "Sake rice" is the so-called "Shuzo Kotekimai," the "Rice ideally suitable for sake brewing." These are specially developed and cultivated strains of rice that possess certain qualities that make them most suitable for sake-brewing (they are not suitable as rice for at dinner!).
About 30% of all sake rice (so roughly 2% of all rice grown in Japan) is "Shuzo Kotekimai."
143
What is mean Seimaibuai?
Percentage of the rice grain remaining after polishing. Seimaibuai is the actual term for how much a grain of brewing rice is polished or milled.
For example a Seimaibuai of 50% means that each grain of rice that makes up that particular sake has been milled or polished 50% leaving a remaining value of 50% (Dai Ginjo grade sake).
Likewise a sake that has a value of 60% means that each grain of rice was polished or milled 40% and this constitutes a Ginjo grade sake.
144
What is mean shinpaku?
Heart of the kernel (shinpaku) creates better quality and more elegant style of saké.
145
What is Koji?
Mould called Aspergillus Oryzae. Crucial to brewing sake –may be used four times during the process. Slightest difference in koji can dramatically affect the character and quality of the finished sake.
146
What are Sake sweetness levels?
Sake may be bone dry to sweet. Level of RS is often indicated on the label as a Sweetness/Dryness scale (Nihonshu – do).
Negative values indicate sweetness . Positive values indicating dryness. Zero is neutral. -10 = very sweet; +10 = very dry; Most sake falls between -5 and +3;
147
Name some top quality Sake producers?
Hakkaisan (big scale), Isojiman, Michisakari.
148
What are wine-based bitters and aperitifs?
Wine-based bitters combine a wine base with spirits, herbs, spices and plants. They are often referred to as "aromatized" spirits. Most of these are between 14-18% ABV. They can be served chilled with a slice of lemon, orange or other fruit. They are also great in cocktails (like classic Martini's and Manhattan's) and can be served on ice with some soda water or seltzer.
149
Name types of wine-based bitters and aperitifs?
Vermouth, Lillet, Dubonnet, Byrrh.
150
What is Vermouth?
Vermouth is a fortified wine flavored with aromatic herbs, plants and spices using closely-guarded recipes.
There are two main types of vermouth: the French style, which is usually dry or very dry with a light, golden color; and the Italian style, which is relatively sweet and is usually deep red or amber in color.
151
What is Carpano Antica?
In 1786, Antonio Benedetto Carpano invented Vermouth in Turin, made from white wine added to an infusion of herbs and spices, in more than 30 varieties. He believed a sweetened wine spirit would be a more suitable beverage for ladies than the local red wines. He is credited with naming vermouth after the German word for wormwood, "Wermut".
152
What is Punt e Mes?
It is one of the most distinctive vermouths and marked by a lovely bitterness that brings a freshness to stimulate the appetite.
Punt e mes was made by the Carpano family from Turin until 2001, when Distillerie Fratelli Branca bought them.
153
What is Chambery?
Chambery is an appellation in the Savoie region in southeast France. The most famous producer is Dolin. Chambery is produced by taking blended base wines from the Midi and treating them with herbs and plants. It is then combined with plant-derived alcohol to create the final blend.
The flavor is akin to Fino Sherry or wines from the Savagnin grape in the Jura, France.
154
What is Lillet?
Lillet is a brand of French aperitif wine. It is a blend of 85% wine and citrus liqueurs made from a variety of oranges. Lillet is matured in oak casks and available in red, white and rosé versions. While it has been produced since the late 1800s, the current formulation dates from 1987 (1990 for Red Lillet) and is relatively less bitter and sugary, and more fruit flavored, than the historical one.
155
What is Dubonnet?
Dubonnet is a combination of dry white wine, Vin Doux Naturel and flavored with quinine, bitter orange peel, herbs, plants and caramel.
There are two blends available: the sweeter, richer Rouge and the dry Blanc.
156
Name two most famous Italian producers of Vermouth?
Martini & Rossi Rosso was created in 1863 in Turin, number one seller of vermouth in the world and was acquired by Bacardi in 1992.
Cinzano is the second biggest selling vermouth behind Martini & Rossi.
There are four styles of CInzano produced: Rosso, Extra Dry, Bianco and Rosé. Cinzano was purchased by the Campari Group in 1999.
157
Name first and most famous French producer of Vermouth?
Noilly Prat is France's first produced vermouth. It was created in 1813 by herbalist Joseph Noilly. There are red and amber styles produced here but they are best known for their Original French Dry style.
Noilly Prat was acquired by Martini & Rossi in 1971 and is now part of the Bacardi Family of spirits.
158
What is Byrhh?
Byrhh was created in 1866 in the Roussillon, France. Byrhh is red wine based spirit flavored with quinine, Curacao and herbs. It is very unique with sweet and bitter flavors.
This once popular spirit is now owned by Pernod-Ricard.
