Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

MS Prep > Spirits & Cocktails_revised-Apr-2013 > Flashcards

Spirits & Cocktails_revised-Apr-2013 Flashcards

This flashcard deck was created using Flashcardlet's card creator

1
Q

Acquavit

A

Scandinavian liquor fermented from potato or grain and flavored with caraway and other aromatics

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Shochu

A

Japanese spirit traditionally distilled from saké similar to vodka without charcoal filtering
Can be made from grain or potato

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Vodka

A

Neutral spirit distilled from grain, potato, grapes, beets, etc.
Usually on continuous still with multiple passes and charcoal filtering for purity
Min. 37.5% abv
If not potato or grain, must state base on label

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

American Proof

A

Double abv%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Percolation

A

Method by which a spirit is flavored through pumping alcohol over flavoring agent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Infusion

A

relatively fast method of flavoring spirits by steeping flavoring agent in alcohol at elevated temperatures

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Maceration

A

Slow, cold method of flavoring spirits by steeping flavoring agent in alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Methods for flavoring spirits

A

Infusion
Maceration
Percolation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

In terms of character how does the resulting spirits from pot and continuous stills differ?

A

Continuous still strips excess congeners thereby sacrificing distinction for a cleaner spirit.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Continuous Still

A 
AKA Coffee-, Column-, Patent-Still
Produces purer spirits than Pot Still
Has two columns: analyzer & rectifier
Uses steam rather than direct heat
Strips excess congeners
Higher alcohol spirits
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Pot Still Distillation

A 
Heat applied to wash directly
Vaporizes ethyl alcohol, water, congeners
Travels through condensing coil
Cooled & collected
Produces flavorful but impure spirits
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Congeners

A

Volatile molecules (esters, other alcohols, aldehydes) which contribute flavor to a spirit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Heads & Tails

A

The first and last part of the wash to condense respectfully and contain unwanted, potentially harmful congeners, so must be discarded

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Boiling pint of ethanol

A
  1. 4*C

173. 12*F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

The Wash

A

Fermented liquor prior to distillation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

London Dry Gin

A

Most common style
No indication of geographical origins
Wide range of proprietary blends, most with juniper, citrus & spices
Brands: Beefeater, Tanqueray, Bombay, Boodles, Gordon’s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Genever

A

Dutch spirit that preceded Gin
Distilled at least in part from malt wine and flavored with juniper
Sweeter and less alcoholic than London Dry Gin
Can be barrel aged

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Styles of Genever

A

Oude (old): min. 15% malt wine, max. 20g/L rs
Jonge (young): neutral, <15% malt wine, max. 10 g/L rs
Corenwyn: min. 51% malt wine, cask-aged, max. 20 g/L rs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Malt Wine

A

Distillate of corn, wheat & rye incorporated in Genever production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Krupnik

A

Liqueur
Poland
Honey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

St. Germain

A

Liqueur
France
Elderflower

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Strega

A

Liqueur
Italy
Saffron, herbs, spices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Chartreuse

A

Green or Yellow Liqueur
France
Plants, herbs, roots, spices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Kümmel

A

Liqueur
Denmark
Carroway

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Licor 43

A

“Quarante y Tres”
Liqueur
Spain
Vanilla, herbs, spices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Anise-flavored Liqueurs

country of origin

A 
Ouzo (Greece)
Anisette (Italy)
Galliano (Italy) w/vanilla & herbs
Sambuca (Italy) w/elderberry
Pernod (France)
Ricard (France)
Pastis 51 (France)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Whiskey-based Liqueurs

A 
Drambuie: Scotch-heather honey, herbs
Glen Mist: Scotch-heather honey, herbs
Glayva: Scotch-tangerine, herbs, honey
Irish Mist: Irish-honey, herbs
Southern Comfort: American-peach, orange, spice
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Disaronno Originale

A

Italian liqueur from Saronno (Lombardia)

Apricot kernel oil, burnt sugar, essence of 17 fruits & herbs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Amaretto

A

Liqueur
Italian
Apricot & almonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Frangelico

A

Liqueur
Italy
Hazelnut

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Godiva

A

Liqueur
Belgium
Chocolate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Kahlúa

A

Liqueur
US (originally Mexico)
Coffee

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Tia Maria

A

Liqueur
Jamaica
Coffee

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Amarula

A

Liqueur
South Africa
Cream & Marula fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Bailey’s

A

Liqueur
Ireland
Cream & chocolate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Advocaat

A

Liqueur
Denmark
Sweetened egg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Curaçao

A

Liqueur
Dutch Antilles
Lahara Citrus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Van Der Hume

A

Liqueur
South Africa
Tangerine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Maraschino

A

Liqueur
Cherry
Croatia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Cherry Heering

A

Liqueur
Denmark
Cherry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Pisang Ambon

A

Liqueur
Netherlands
Banana

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Midori

A

Liqueur
Japan
Melon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Malibu

A

Liqueur (rum-based)
Barbados
Coconut

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Sloe Gin

A

Liqueur (sweet gin-based)
England
Sloe Berries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Glayva

A

Scotch Whisky based liqueur flavored with tangerine, honey & spices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Cointreau

A

Liqueur
France
Orange

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Grand Marnier

A

Liqueur (Cognac-based)
France
Orange

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Chambord

A

Liqueur
France
Back Raspberry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Crème de Cassis

A

Liqueur
France
Black Currant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Angostura Bitters

A

Cocktail bitters produced from rum in Trinidad

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Chinotto

A

Small orange-like citrus fruit
Sour & bitter
Used as flavoring agent in most Italian amari

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Bitters

A

Essentially aromatic herbal spirits

3 styles: cocktail, aperitivo, digestivo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Bitters with Gentian as component

A 
Aperol (Italy) also rhubarb, orange
Amer Picon (France) also orange
Suze (France) also herbs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Fernet Branca

A

Bitter
Italy
Herbs, roots, spices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

Averna

A

Bitter
Italy
Herbs, roots, citrus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

Cynar

A

Bitter
Italy
Artichoke

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

Ramazzotti

A

Bitter
Italy
Roots, herbs, orange peel, anise

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

Campari

A

Bitter
Italy
Rhubarb, quinine, orange, herbs
Gets color from Carmine pigment originally derived from crushed Cochineal insects

59
Q

Aperol

A

Bitter
Italy
Orange, Gentian, rhubarb

60
Q

Amer Picon

A

Bitter
France
Orange, Gentian

61
Q

Suze

A

Bitter
France
Herbs, Gentian

62
Q

Boonekamp

A

Bitter
Germany
Herbs, roots, spices

63
Q

Unicum

A

Bitter AKA Zwack
Hungary
Herbs, spices

64
Q

Jägermeister

A

Bitter
Germany
Herbs, spices, fruit

65
Q

Effect of alcohol on bitters

A

Lower alcohol more suitable for aperitivi

Higher alcohol more suitable for digestivi

66
Q

Maguey & Espadin

A

Types of agave used in Mezcal production more often than blue

67
Q

Mezcal

A 
Distilled liquor produced from fermented agave
Primarily from state of Oaxaca
Permitted styles:
Blanc
Reposado
Añejo
68
Q

Tequila

A

Type of Mezcal
Distilled liquor produced from fermented juice of cooked piña (heart of blue agave)
Primarily from in and around city of Tequila in state of Jalisco
Minimum 51% Blue Agave+other sugars, 100% rare
Double distiller in pot still or continuous still
4 styles:
Blanco-bottled after distillation
Reposado-bottled after 60-365 days in oak
Añejo-maximum 3 years in oak
Extra Añejo-3+ years in oak

69
Q

Old Tom Gin

A

Lightly sweetened style recently revived
“Tom” in original Tom Collins
Base of Martinez cocktail

70
Q

Plymouth Gin

A

Revived in 1996 by sole producer Plymouth, Coates & Co. (England)
Distilled on pot still
Fuller, more aromatic than most London Dry Gin
Specifically called for in Pink Gin, Pink Lady, original Gimlet

71
Q

Martinique AOC

A

Southernmost French AOC
In Caribbean
Rhum Agricole produced from fermented sugar cane juice on continuous still
3 styles:
Blanc-8 weeks in tank after distillation
Éléves sous Bois: minimum 12 months in oak
Vieux: minimum 3 years in oak

71
Q

Old Tom Gin

A

Lightly sweetened style recently revived by Hayman’s distillery
“Tom” in original Tom Collins
Base of Martinez Cocktail

72
Q

Martinique AOC

A

Southern most AOC in France, Caribbean island
Rhum Agricole produced on a continuous still from fermented sugarcane juice
3 styles:
Blanc- 8 weeks in tank following distillation
Élevés sous Bois- minimum 12 months in oak
Vieux- minimum 3 years in oak

73
Q

Pimm’s No. 1

A

Gin-based “fruit cup” (liqueur) flavored with quinine & herbs
Other Pimm’s numbers (2-6) use different base spirit. Not currently available.

74
Q

Pelinkovac

A

Bitter liqueur from Croatia based on wormwood

75
Q

Bénédictine

A

Liqueur
France
Herbs & spices

76
Q

Demerara

A

Type of rum native to Guyana, Distilled from molasses, aged prior to release

77
Q

Styles of Rum

A

Light - continuous Distilled, filtered, best for mixing (cachaça essentially light rum)
Dark - double Distilled in pot still, aged, caramel
Rhum Agricole - French style (Martinique AOC), sugar cane juice, column Distilled
Demerara - Guyana only, molasses, aged

78
Q

Rum

A

Distilled spirit produced from fermented sugar cane juice or molasses

79
Q

Color in rum

A

Aging in wood gives some, but almost always achieved by adding color

80
Q

Gin production

A 
Essentially flavored vodka: Distilled spirit, infused with botanicals, redistilled
4 styles:
London Dry Gin
Plymouth Gin
Genever
Old Tom Gin
81
Q

Awamori

A

Okinawan shochu always distilled from saké

82
Q

Vermouth

A

Fortified wine flavored with aromatic herbs, plants & spices

French style: light in color, dry
Italian style: dark in color, sweeter

83
Q

Vermouth Producers

A 
Noilly Prat - France (Bacardi)
Cinzano - Italy (Campari)
Martini & Rossi - Italy (Bacardi)
Carpano Antica - Italy
Punt e Mes - Italy (Fratelli Branca)
Dolin - France
84
Q

Chambery

A

AOC in Savoie region for Vermouth-style wines treated with herbs & plants then fortified
Fino sherry or Jura Vin Jaune character

85
Q

Lillet

A

Aperitif wine (white or red)
France
Blended with citrus liqueurs
Matured in oak

86
Q

Dubonnet

A

White wine fortified with Vin du Natural

Flavored with quinine, orange, herbs, caramel

87
Q

Byrrh

A

Red wine base
Roussillon, France
Quinine, curaçao, herbs
Bitter sweet character

88
Q

Curaçao

A

Liqueur

Dried peel of Lahara citrus (little, bitter, orange-like)

89
Q

Kirsch de Fougerolles AOC

A

First stone fruit eau-de-vie elevated to AOC status (2010)
Produced feom red & black cherries
Vosges Departement
Aged 6 months in neutral vessel
Released in Bô (70cl mouth blown glass bottle)

90
Q

Eau-de-Vie

A

Spirit distilled from fermented fruit juice or cider

91
Q

Appellations of Calvados

A

Calvados AOP -
Calvados Domfrontais AOP - min. 30% perry, min. 3 years in cask (no Fine/***/VS), always continuous distillation
Calvados Pays d’Auge AOP - considered best, max. 30% perry, double distilled on pot still, min. 2 years in cask

92
Q

Calvados

A 
Eau-de-Vie distilled from apple & pear cider in Normandy region of France
3 appellations: 
Calvados AOC
Calvados Domfrontais AOC
Calvados Pays d'Auge AOC
93
Q

Pisco

A

Brandy produced in Chile & Peru

Style differences and aging requirements vary by country

94
Q

Spanish Brandy

A

Brandy de Jerez
From Airen & Palomino grapes
Solera method
Aging refers to average age: Solera - 1 year, Solera Riserva - 3 years, Solera Grand Riserva - 10 years

Lighter brandies made in Catalonia, Miguel Torres main producer

95
Q

Japanese Whiskey

A

Similar to Scotch in style

Produced by Suntory

96
Q

Pomace Spirits

A

Distilled from fermented grape pomace left from wine production
Marc - France
Grappa - Italy
Bagaceira - Portugal

97
Q

Bagaceira

A

Portuguese spirit made from distilling fermented pomace

98
Q

Eaux-de-Vie AOCs of France

A 
15
Calvados AOC
Calvados Domfrontais AOC
Calvados Pays d'Auge AOC
Armagnac AOC
Bas Armagnac AOC
Haut Armagnac AOC
Armagnac Ténarèze AOC
Blanche Armagnac AOC
Cognac AOC/Eau-de-Vie des Charentes AOC
Esprit de Cognac AOC
Kirsch de Fougerolles AOC
Fine de Bougogne AOC
Marc de Bourgogne AOC
Marc d'Alsace AOC
Martinique AOC
99
Q

Fine de Bougogne

A

Eau-de-Vie of France

100
Q

Esprit de Cognac

A

Eau-de-Vie of France

101
Q

Brandy

A

Spirit distilled from grape wine (not pomace)
Minimum aging: 6 months
Minimum abv: 36%

102
Q

Canadian Whiskey

A

No legal requirement as to minimum % of rye, most are high

Aged 3 years before sale

103
Q

Irish Whiskey Production

A

Traditionally distilled 3 times on a pot still, but many now on continuous still
Aged minimum 3 years, most min. 7
Generally no peat so lighter, less smokey than Scotch
3 distilleries: Old Bushmills & Middleton - large corporations, Cooley - independent

104
Q

Wood finished style of Scotch

A

Balvenie & Glenmorangie pioneered to make Scotch more approachable & widen its market
Rack aging Whisky to used barrels of character for last 2-3 years
Examples: Bourbon, Burgundy, Sherry, Madeira, etc.

105
Q

Cambeltown

A

Whisky producing peninsula of Scotland’s southwest
Style: peaty with seaweed character
3 distilleries: Springbank, Glen Scotia, Glengyle

106
Q

Geographic Indications for Scotch Whisky with respective style

A 
Lowlands: light, not smokey
Highlands: light, not smokey
Speyside: mild, fruity
Cambletown: saline, peaty, seaweed
Islay: strong, peaty, smokey
Islands: strong, peaty, smokey
107
Q

Armagnac AOC

A

Area for brandy production southwest of Bordeax
Ugni Blanc, Colombard, Folle Blanche, and 7 other grapes
3 subregions: Haut-Armagnac, Bas-Armagnac, Armagnac-Tenaréze
Most distilled once in a rudimentary continuous still, so more flavorful, less pure, less alcoholic
Minimum 40% abv

108
Q

Blanche Armagnac AOC

A

Clear spirit bottled after 3 months in oak

Elevated to AOC in 2005

109
Q

Aging of Scotch Whisky

A

Min. 3 years in oak no larger than 700L

Only in permitted excise warehouse in Scotland

110
Q

Major Scotch producing islands and one distillery from each

A 
Orkney: Highland Park
Skye: Talisker
Mull: Tobermory
Arran: Arran
Jura: Isle of Jura
111
Q

Single Malt Scotch Whisky

A

Distilled at one distillery
In a pot still
In one or more batches
From water & malted barley

112
Q

Single Grain Scotch Whisky

A

Any Scotch Whisky from a single distillery that does not qualify as Single Malt S.W. or Blended S.W.

113
Q

Blended Malt Scotch Whisky

A

Blend of two or more single malt Scotch Whiskies that have been produced at more than one distillery

114
Q

Pure Malt

A

Obsolete labeling term for Blended Malt Scotch Whisky

115
Q

Blended Grain Scotch Whisky

A

Blend of two or more single grain Scotch whiskies that have been produced at more than one distilkery

116
Q

Blended Scotch Whisky

A

Blend of one or more single malt whiskies with one or more single grain whiskies

117
Q

Categories of Scotch Whisky

A 
Single Malt
Single Grain
Blended Malt
Blended Grain
Blended
118
Q

Minimum abv for Scotch

119
Q

“Straight” on an American whiskey label

A

Indicates spirit was aged for minimum 2 years in appropriate barrel

120
Q

Corn Whiskey

A

80% corn

No requirements for barrel aging-up to distiller

121
Q

Rye Whiskey

A

Minimum 51% rye
Aged in new charred oak barrels
Minimum of 2 years aging
Brands: Sazerac, Rittenhouse, Wild Turkey Russell’s Reseve

122
Q

Sour Mash

A

Style of whiskey required in Tennessee & employed by many Bourbon distillers
Spent mash is incorporated into newly fermenting mash

123
Q

Tennessee Whiskey

A

Must be produced in Tennessee
Sour Mash style
Filtered with maple charcoal before aging in charred oak barrels
Producers: Jack Daniels, George Dickel

124
Q

Bourbon Regulations

A

Minimum 51% corn
Aged in new charred oak barrels
If less than 4 years, must be stated on label
Legally from anywhere in the US

125
Q

Whiskey

A

Distilled product of fermented grains including malted & unmelted barley, maize, rye, oats, wheat

126
Q

Armagnac Label information

A 
Minimum 1 year in oak required
VS/*** = 1-3 years
VSOP/Napoléon = 4-9 years
XO/Hors d'Age = 10+ years
XO Premium = 20+ years
Vintage indicates year of harvest, not distillation.
127
Q

Alambic Still

A

Precursor to pot still

Alambic “Armagnaçais” is rudimentary continuous still used in 95% of Armagnac production

128
Q

Vintage Cognac

A

Very rare

Refers to harvest year, not year of distillation

129
Q

Cognac AOC

A

AKA Eau-de-Vie des Charentes
Brandy from designated region northeast of Bordeaux around town of Cognac
Mostly from Ugni Blanc with Colombard, Folle Blanche, Sémillon, Montlis
Minimum 40% abv
Double distilled in Charentais pot still by 3/31 of year following harvest
Aged minimum 2 years in oak from 4/1 of year following harvest

130
Q

Minimum % required in Cognac to label as subregion

131
Q

Bonne chauffe

A

Spirit produced from 2nd distillation in Cognac production
Divided into heads, heart, seconds, tails
Only heart is then aged for Cognac

132
Q

Brouillis

A

Spirit produced from first distillation in Cognac production

133
Q

Defined regions of Cognac production in descending order of quality

A 
Grande Champagne
Petite Champagne
Borderies
Fins Bois
Bons Bois
Bois Ordinaires
134
Q

Aging requirements for Calvados

A

Fine/***/VS - min. 2 years (not used in Domfrontais)
Vieux/Réserve - min. 3 years
VO/VSOP - min. 4 years
Hors d’Age/XO - min. 6 years

135
Q

Cognac AOC labelled “Fine”

A

from either Grande or Petite Champagne

136
Q

Cognac AOC labelled “Fine Champagne”

A

min. 50% from Grande Champagne, remainder from Petite Champagne

137
Q

Labeling terms for Cognac AOC aged minimum six years

A 
6
Vieille Réserve
Très Vieux
Royal
Extra
Napoléon
XO (in 2016, changing to 10 years) - Extra Old
138
Q

Cognac AOC labelled “XO”

A

Extra Old

aged min. 6 years (in 2016, changing to 10 years)

139
Q

Labeling terms for Cognac AOC aged minimum two years

A 
de Luxe
Grand Choix
Surchoix
VS - Very Special
***
VO - Very Old
VSOP- Very Special Old Pale
Réserve
140
Q

Cognac AOC labelled “Supérieur”

A

aged min. 3 years

141
Q

Cognac AOC labelled “VVSOP”

A

Very Very Special Old Pale

aged min. 5 years

142
Q

Cognac AOC labelled “Grande Réserve”

A

aged min. 5 years

MS Prep (29 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions