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

Spirits & Cocktails_revised-Apr-2013 Flashcards

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1
Q

Acquavit

A

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

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2
Q

Shochu

A

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

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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

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4
Q

American Proof

A

Double abv%

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5
Q

Percolation

A

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

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6
Q

Infusion

A

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

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7
Q

Maceration

A

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

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8
Q

Methods for flavoring spirits

A

Infusion
Maceration
Percolation

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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.

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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
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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
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12
Q

Congeners

A

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

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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

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14
Q

Boiling pint of ethanol

A
  1. 4*C

173. 12*F

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15
Q

The Wash

A

Fermented liquor prior to distillation

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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

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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

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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

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19
Q

Malt Wine

A

Distillate of corn, wheat & rye incorporated in Genever production

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20
Q

Krupnik

A

Liqueur
Poland
Honey

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21
Q

St. Germain

A

Liqueur
France
Elderflower

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22
Q

Strega

A

Liqueur
Italy
Saffron, herbs, spices

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23
Q

Chartreuse

A

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

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24
Q

Kümmel

A

Liqueur
Denmark
Carroway

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25
Licor 43
"Quarante y Tres" Liqueur Spain Vanilla, herbs, spices
26
Anise-flavored Liqueurs | country of origin
``` Ouzo (Greece) Anisette (Italy) Galliano (Italy) w/vanilla & herbs Sambuca (Italy) w/elderberry Pernod (France) Ricard (France) Pastis 51 (France) ```
27
Whiskey-based Liqueurs
``` 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 ```
28
Disaronno Originale
Italian liqueur from Saronno (Lombardia) | Apricot kernel oil, burnt sugar, essence of 17 fruits & herbs
29
Amaretto
Liqueur Italian Apricot & almonds
30
Frangelico
Liqueur Italy Hazelnut
31
Godiva
Liqueur Belgium Chocolate
32
Kahlúa
Liqueur US (originally Mexico) Coffee
33
Tia Maria
Liqueur Jamaica Coffee
34
Amarula
Liqueur South Africa Cream & Marula fruit
35
Bailey's
Liqueur Ireland Cream & chocolate
36
Advocaat
Liqueur Denmark Sweetened egg
37
Curaçao
Liqueur Dutch Antilles Lahara Citrus
38
Van Der Hume
Liqueur South Africa Tangerine
39
Maraschino
Liqueur Cherry Croatia
40
Cherry Heering
Liqueur Denmark Cherry
41
Pisang Ambon
Liqueur Netherlands Banana
42
Midori
Liqueur Japan Melon
43
Malibu
Liqueur (rum-based) Barbados Coconut
44
Sloe Gin
Liqueur (sweet gin-based) England Sloe Berries
45
Glayva
Scotch Whisky based liqueur flavored with tangerine, honey & spices
46
Cointreau
Liqueur France Orange
47
Grand Marnier
Liqueur (Cognac-based) France Orange
48
Chambord
Liqueur France Back Raspberry
49
Crème de Cassis
Liqueur France Black Currant
50
Angostura Bitters
Cocktail bitters produced from rum in Trinidad
51
Chinotto
Small orange-like citrus fruit Sour & bitter Used as flavoring agent in most Italian amari
52
Bitters
Essentially aromatic herbal spirits | 3 styles: cocktail, aperitivo, digestivo
53
Bitters with Gentian as component
``` Aperol (Italy) also rhubarb, orange Amer Picon (France) also orange Suze (France) also herbs ```
54
Fernet Branca
Bitter Italy Herbs, roots, spices
55
Averna
Bitter Italy Herbs, roots, citrus
56
Cynar
Bitter Italy Artichoke
57
Ramazzotti
Bitter Italy Roots, herbs, orange peel, anise
58
Campari
Bitter Italy Rhubarb, quinine, orange, herbs Gets color from Carmine pigment originally derived from crushed Cochineal insects
59
Aperol
Bitter Italy Orange, Gentian, rhubarb
60
Amer Picon
Bitter France Orange, Gentian
61
Suze
Bitter France Herbs, Gentian
62
Boonekamp
Bitter Germany Herbs, roots, spices
63
Unicum
Bitter AKA Zwack Hungary Herbs, spices
64
Jägermeister
Bitter Germany Herbs, spices, fruit
65
Effect of alcohol on bitters
Lower alcohol more suitable for aperitivi | Higher alcohol more suitable for digestivi
66
Maguey & Espadin
Types of agave used in Mezcal production more often than blue
67
Mezcal
``` Distilled liquor produced from fermented agave Primarily from state of Oaxaca Permitted styles: Blanc Reposado Añejo ```
68
Tequila
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
Old Tom Gin
Lightly sweetened style recently revived "Tom" in original Tom Collins Base of Martinez cocktail
70
Plymouth Gin
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
Martinique AOC
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
Old Tom Gin
Lightly sweetened style recently revived by Hayman's distillery "Tom" in original Tom Collins Base of Martinez Cocktail
72
Martinique AOC
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
Pimm's No. 1
Gin-based "fruit cup" (liqueur) flavored with quinine & herbs Other Pimm's numbers (2-6) use different base spirit. Not currently available.
74
Pelinkovac
Bitter liqueur from Croatia based on wormwood
75
Bénédictine
Liqueur France Herbs & spices
76
Demerara
Type of rum native to Guyana, Distilled from molasses, aged prior to release
77
Styles of Rum
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
Rum
Distilled spirit produced from fermented sugar cane juice or molasses
79
Color in rum
Aging in wood gives some, but almost always achieved by adding color
80
Gin production
``` Essentially flavored vodka: Distilled spirit, infused with botanicals, redistilled 4 styles: London Dry Gin Plymouth Gin Genever Old Tom Gin ```
81
Awamori
Okinawan shochu always distilled from saké
82
Vermouth
Fortified wine flavored with aromatic herbs, plants & spices French style: light in color, dry Italian style: dark in color, sweeter
83
Vermouth Producers
``` Noilly Prat - France (Bacardi) Cinzano - Italy (Campari) Martini & Rossi - Italy (Bacardi) Carpano Antica - Italy Punt e Mes - Italy (Fratelli Branca) Dolin - France ```
84
Chambery
AOC in Savoie region for Vermouth-style wines treated with herbs & plants then fortified Fino sherry or Jura Vin Jaune character
85
Lillet
Aperitif wine (white or red) France Blended with citrus liqueurs Matured in oak
86
Dubonnet
White wine fortified with Vin du Natural | Flavored with quinine, orange, herbs, caramel
87
Byrrh
Red wine base Roussillon, France Quinine, curaçao, herbs Bitter sweet character
88
Curaçao
Liqueur | Dried peel of Lahara citrus (little, bitter, orange-like)
89
Kirsch de Fougerolles AOC
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
Eau-de-Vie
Spirit distilled from fermented fruit juice or cider
91
Appellations of Calvados
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
Calvados
``` 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
Pisco
Brandy produced in Chile & Peru | Style differences and aging requirements vary by country
94
Spanish Brandy
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
Japanese Whiskey
Similar to Scotch in style | Produced by Suntory
96
Pomace Spirits
Distilled from fermented grape pomace left from wine production Marc - France Grappa - Italy Bagaceira - Portugal
97
Bagaceira
Portuguese spirit made from distilling fermented pomace
98
Eaux-de-Vie AOCs of France
``` 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
Fine de Bougogne
Eau-de-Vie of France
100
Esprit de Cognac
Eau-de-Vie of France
101
Brandy
Spirit distilled from grape wine (not pomace) Minimum aging: 6 months Minimum abv: 36%
102
Canadian Whiskey
No legal requirement as to minimum % of rye, most are high | Aged 3 years before sale
103
Irish Whiskey Production
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
Wood finished style of Scotch
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
Cambeltown
Whisky producing peninsula of Scotland's southwest Style: peaty with seaweed character 3 distilleries: Springbank, Glen Scotia, Glengyle
106
Geographic Indications for Scotch Whisky with respective style
``` Lowlands: light, not smokey Highlands: light, not smokey Speyside: mild, fruity Cambletown: saline, peaty, seaweed Islay: strong, peaty, smokey Islands: strong, peaty, smokey ```
107
Armagnac AOC
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
Blanche Armagnac AOC
Clear spirit bottled after 3 months in oak | Elevated to AOC in 2005
109
Aging of Scotch Whisky
Min. 3 years in oak no larger than 700L | Only in permitted excise warehouse in Scotland
110
Major Scotch producing islands and one distillery from each
``` Orkney: Highland Park Skye: Talisker Mull: Tobermory Arran: Arran Jura: Isle of Jura ```
111
Single Malt Scotch Whisky
Distilled at one distillery In a pot still In one or more batches From water & malted barley
112
Single Grain Scotch Whisky
Any Scotch Whisky from a single distillery that does not qualify as Single Malt S.W. or Blended S.W.
113
Blended Malt Scotch Whisky
Blend of two or more single malt Scotch Whiskies that have been produced at more than one distillery
114
Pure Malt
Obsolete labeling term for Blended Malt Scotch Whisky
115
Blended Grain Scotch Whisky
Blend of two or more single grain Scotch whiskies that have been produced at more than one distilkery
116
Blended Scotch Whisky
Blend of one or more single malt whiskies with one or more single grain whiskies
117
Categories of Scotch Whisky
``` Single Malt Single Grain Blended Malt Blended Grain Blended ```
118
Minimum abv for Scotch
40%
119
"Straight" on an American whiskey label
Indicates spirit was aged for minimum 2 years in appropriate barrel
120
Corn Whiskey
80% corn | No requirements for barrel aging-up to distiller
121
Rye Whiskey
Minimum 51% rye Aged in new charred oak barrels Minimum of 2 years aging Brands: Sazerac, Rittenhouse, Wild Turkey Russell's Reseve
122
Sour Mash
Style of whiskey required in Tennessee & employed by many Bourbon distillers Spent mash is incorporated into newly fermenting mash
123
Tennessee Whiskey
Must be produced in Tennessee Sour Mash style Filtered with maple charcoal before aging in charred oak barrels Producers: Jack Daniels, George Dickel
124
Bourbon Regulations
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
Whiskey
Distilled product of fermented grains including malted & unmelted barley, maize, rye, oats, wheat
126
Armagnac Label information
``` 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
Alambic Still
Precursor to pot still Alambic "Armagnaçais" is rudimentary continuous still used in 95% of Armagnac production
128
Vintage Cognac
Very rare | Refers to harvest year, not year of distillation
129
Cognac AOC
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
Minimum % required in Cognac to label as subregion
100%
131
Bonne chauffe
Spirit produced from 2nd distillation in Cognac production Divided into heads, heart, seconds, tails Only heart is then aged for Cognac
132
Brouillis
Spirit produced from first distillation in Cognac production
133
Defined regions of Cognac production in descending order of quality
``` Grande Champagne Petite Champagne Borderies Fins Bois Bons Bois Bois Ordinaires ```
134
Aging requirements for Calvados
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
Cognac AOC labelled "Fine"
from either Grande or Petite Champagne
136
Cognac AOC labelled "Fine Champagne"
min. 50% from Grande Champagne, remainder from Petite Champagne
137
Labeling terms for Cognac AOC aged minimum six years
``` 6 Vieille Réserve Très Vieux Royal Extra Napoléon XO (in 2016, changing to 10 years) - Extra Old ```
138
Cognac AOC labelled "XO"
Extra Old | aged min. 6 years (in 2016, changing to 10 years)
139
Labeling terms for Cognac AOC aged minimum two years
``` de Luxe Grand Choix Surchoix VS - Very Special *** VO - Very Old VSOP- Very Special Old Pale Réserve ```
140
Cognac AOC labelled "Supérieur"
aged min. 3 years
141
Cognac AOC labelled "VVSOP"
Very Very Special Old Pale | aged min. 5 years
142
Cognac AOC labelled "Grande Réserve"
aged min. 5 years

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