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Certified Study > Spirits/Distillates > Flashcards

Spirits/Distillates Flashcards

1
Q

What kind of fruit is used to produce the base spirit for both Pisco and Armagnac?

A

Grapes

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2
Q

Where did Cachaça originate?

A

Brazil

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3
Q

Name a Cachaça producer.

A

Avau

Pitu

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4
Q

Tanqueray, Bombay Sapphire, and Boodles are all examples of which style of gin?

A

London Dry

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5
Q

Denmark has a strong reputation for producing fine examples of this spirit? The spirit is based from? Prominent flavors in the spirit?

A

a) Acquavit
b) Grain (like an infused Vodka)
c) Dill, Caraway

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6
Q

Cuba and Puerto Rico are most often associated with the production of which type of rum?

A

Light rum

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7
Q

Which type of plant must be used as a sugar source in the production of eau-de-vie?

A

Fruit

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8
Q

American Whiskey may be produced from a base of all of the follwoing:

A

Corn
Wheat
Rye
Barley

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9
Q

What is the minimum percentage of blue agave spirit required in Tequila?

A

51%

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10
Q

An intense aroma of smoke, iodine, and salt is most likely encountered in Scotch from which of the following regions?

A

Islay

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11
Q

What is the major differentiation between Bourbon and Tennessee Whiskey?

A

Maple charcoal filtration

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12
Q

T/F: A liqueur is always going to have a higher sugar content than a spirit.

A

True

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13
Q

Which of the following categories of spirits does Fernet fall within?

A

Amaro

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14
Q

In which French region is Armagnac produced?

A

Gascony

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15
Q

The literal translation of “eau de vie” is _____.

A

Water of Life

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16
Q

Name the country of origin and the prominent flavor(s) for the following liqueurs:

a) Fernet Branca
b) Averna
c) Campari
d) Aperol
e) Jagermeister
f) Cointreau
g) Maraschino
h) Chambord
i) Creme de Cassis
j) Midori
k) Sloe Gin

A

a) Italy; herbs, roots, spices
b) Italy; herbs, roots, citrus
c) Italy; herbs, quinine, rhubarb, orange
d) Italy; orange, gentian, rhubarb
e) Germany; herbs, spices, roots
f) France; orange
g) Croatia; cherry
h) France; black raspberry
i) France; black currant
j) Japan; melon
k) England; sloe berries

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17
Q

Name the country of origin and the prominent flavor(s) for the following liqueurs of cream/nut/coffee base:

a) Bailey’s
b) Tia Maria
c) Kahlua
d) Godiva
e) Frangelico
f) Amaretto

A

a) Ireland; cream, chocolate
b) Jamaica; coffee (rum base)
c) Mexico; coffee (rum base)
d) Belgium; chocolate
e) Italy; hazelnut
f) Italy; almond, apricot

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18
Q

Where is Drambuie produced? Flavors? What kind of base?

A

a) Scotland
b) Heather, honey, and herbs
c) Scotch whiskey

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19
Q

Name (4) anise flavored liqueurs and their country of origin?

A

a) Pernod; France
b) Ricard; France
c) Sambuca; Italy
d) Gallianio; Italy

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20
Q

Where is Liquor 43 produced? Primary flavors?

A

a) Spain

b) Vanilla, herbs, spice

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21
Q

Give the primary flavors for the following French liqueurs:

a) Chartreuse
b) Benedictine
c) St. Germain

A

a) herbs, plants, roots, spices
b) angeleca, lemon, hyssop
c) Elderflower

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22
Q

Vodka is typically distilled in what kind of still?

A

Continuous still

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23
Q

What is the primary similarity and difference between Korean Soju and Japanese Schochu?

A

Both are typically produced from grain and are similar to unflavored vodkas. Schochu, however, is not filtered through charcoal

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24
Q

What is key to instill flavor in gin from a vodka base?

A

A redistillation

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25
Q

Where was gin conceived?

A

Holland

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26
Q

This medicinal oil was actually the first gin produced?

A

Genever

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27
Q

The dominant elements of a Genever gin?

A

Juniper Berries

Malt

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28
Q

Name the four styles of gin produced and a distiller that produces each style?

A

a) London Dry - Bombay Sapphire (English)
b) Genever - Genevieve (Dutch)
c) Plymouth Dry - Plymouth (England)
d) Old Tom - Hayman’s (England)

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29
Q

What kind of gin is part of the recipe for the original Tom Collins?

A

Old Tom Gin

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30
Q

The father of Bourbon Whiskey? The year he distilled his first Kentucky whiskey?

A

a) Reverend Elijah Craig

b) 1789

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31
Q

Does Bourbon whiskey have to be produced within the state of Kentucky?

A

No

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32
Q

The two producers of Tennessee whiskey? What is a necessary part of the whiskey making process before aging for Tennesee whiskey?

A

a) George Dickel, Jack Daniels

b) Maple charcoal filtration

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33
Q

What does it mean to be a sour mash whiskey?

A

Where a portion a spent mash is incorporated into a newly fermenting mash

34
Q

Requirements for American Rye?

A

51% rye

Aged for minimum 2yrs in new, charred oak barrels

35
Q

Three exmaples of an American Rye whiskey?

A

Sazerac
Bulleit
Whistle Pig

36
Q

Two types of casks typically used in the again of Scotch whiskey?

A

Bourbon

Sherry

37
Q

Distilleries in these two regions of Scotland have a more pronounced peat flavor.

A

Coastal

Island

38
Q

What makes a Scotch whiskey a Single Malt Whiskey?

A

Produced in Scotland at a single distillery in a pot still from malted barley, distilled at least twice, aged for at least three years (most age for 10+) and at least 40% abv

39
Q

The six delimited areas of Scotch whiskey production and two prominent distillers in each:

A 
Islay: Lagavulin, Laphroaig
Highlands: Oban, Dalwhinnie
Lowlands: Auchentoshan, Glenkinchie
Speyside: Macallan, Glenlivet
Campbelltown: Glen Scotia, Glengyle
Islands: Talisker, Highland Park
40
Q

Ireland’s three remaining active distilleries.

A

Old Bushmills
Cooley
New Middleton (Jameson)

41
Q

Differentiate Scotch and Irish whiskey.

A

Irish whiskey uses less malted barley as a result of a tax laid on the process by the English in the 18th century. They also do not use peat for fuel in the malting process. The resulting whiskies are lighter and less smoky

42
Q

Requirements for Irish whiskey:

A

Distilled at least 3 times

Aged at least 3 years

43
Q

Name the four whiskies the Suntory distillery produces.

A

Yamazaki
Hibiki
Hakashu
Suntory

44
Q

Where is Cognac located relative to Bordeaux?

A

Northeast of

45
Q

The six regions of Cognac listed in descending order of quality?

A 
Grand Champagne
Petit Champagne
Borderies
Fin Bois
Bons Bois
Bois Ordinaire
46
Q

The preferred soil type for Cognac? The two regions with the highest content of?

A

a) Chalk

b) Grand Champagne, Petit Champagne

47
Q

The most planted grape of Cognac? Two permissible blending grapes?

A

a) Ugni Blanc

b) Folle Blanche (Picpoul), Colombard

48
Q

These are the terms for the two distillations in Cognac.

A

a) 1st - Brouillis

b) 2nd - Bonne Chauffe

49
Q

Traditional barrel sources for Cognac aging?

A

Limousin and Troncais forests

50
Q

Detail the labeling terminology for age on a bottle of Cognac.

A

a) VS - 2 years in cask
b) VSOP - 4 years in cask
c) XO - 6 years in cask

51
Q

Which of the two, Cognac or Armagnac, are you more likely to find a vintage bottling?

A

Armagnac

52
Q

To be labeled Fine Champagne Cognac, what must be true of the brandy in bottle?

A

Must have been distilled from wines in either Grand Champagne/Petit Champagne with at least 50% from Grand Champagne

53
Q

Armagnac is located where relative to Bordeaux?

A

Southeast of

54
Q

This still is most common in the distillation of Cognac?

A

Charentais pot still

55
Q

The three subregions of Armagnac?

A

Bas-Armagnac
Haut-Armagnac
Armagnac Tenareze

56
Q

The four authorized grapes of Armagnac production.

A

Ugni Blanc
Folle Blanche (Picpoul)
Colombard
Baco Blanc

57
Q

Typical number of distillations in Armagnac production? What kind of still?

A

a) One

b) Continuous

58
Q

Detail Armagnac labeling terminology for age.

A

a) VS - 1-3yrs in barrel
b) VSOP - 4-9yrs in barrel
c) XO or Hors d’Age

59
Q

Vintage Armagnac must spend at least __________ years in cask before release?

A

10

60
Q

Two prominent Armagnac producers.

A

Chateau Laubade

Larressingle

61
Q

Brandy de Jerez is aged in what kind of system? Produced from which grapes?

A

a) Solera

b) Airen, Palomino

62
Q

Portuguese brandies are known as?

A

Aguardente

63
Q

The Italian synonym for Ugni Blanc?

A

Trebbiano

64
Q

Name the pomace spirit from each of the following three countries:

a) France
b) Italy
c) Portugal

A

a) Marc
b) Grappa
c) Bagaceira

65
Q

Two of Italy’s best Grappa producers.

A

Poli

Nonnino

66
Q

What is Calvados distilled from?

A

Apple and pear ciders

67
Q

The three delimited regions of Calvados? Which is the premiere appellation of the three?

A

a) Calvados AOP, Calvados Pays d’Auge AOP, Calvados Domfrontais AOP
b) Pays d’Auge

68
Q

Production standards for Calvados.

A

Distilled twice in a copper pot still

Aged a minimum of two years

69
Q

What does “perry” refer to in Calvados production?

A

Pear cider (used as base distillate)

70
Q

Napoleon Calvados requires how many years of aging before release?

A

6 (could also be labeled as XO or Hors d’Age)

71
Q

Technically, what is Kirschwasser?

A

An Eau de Vie distilled from black cherries

72
Q

Match the plum eau de vie’s to their corresponding countries:

a) Slivovitz
b) Mirabelle
c) Prunelle
d) Quetsch

A

a) Balkan Peninsula (Serbia, Bosnia, Hertzegovinia)
b) France
c) France
d) France

73
Q

The four major styles of rum?

A

Light Rum
Dark Rum
Demarara Rum
Rhum Agricole

74
Q

Demarara rum is specific to?

A

Guyana

75
Q

Where is Mount Gay distilled?

A

Barbados

76
Q

Rhum Agricole is specific to?

A

Martinique (French Carribbean Island)

77
Q

Technically speaking, what is Angostura bitters?

A

A cocktail bitters from a Trinidad rum base

78
Q

Tequila production is found in these five Mexican states?

A 
Jalisco (primary)
Michoacan
Guanajuato
Nayarit
Tamaulipas
79
Q

Explain tequila labeling terminology.

A

a) Silver - unaged after distillation
b) Reposado - 60 days to one year in cask
c) Anejo - one to three years in cask
d) Extra Anejo - minimum 3 years cask aging

80
Q

T/F: All tequila is Mezcal but not all Mezcal is tequila.

A

True; Mezcal uses maguey (American Agave) and Espadin agave as opposed to Blue Agave in its production

81
Q

Primary state of Mezcal production?

A

Oaxaca

82
Q

T/F: Mezcal and Tequila share the same labeling terminology for age?

A

True

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