Spirits: Vodka & Gin Flashcards
How is Vodka typically distilled?
In a continuous still, then charcoal filtered
What is aquavit?
Scandinavian liquor aquavit, a clear spirit made from fermented potato or grain, and flavored with caraway root and other aromatics, is basically flavored vodka.
How is gin produced?
a neutral grain spirit is flavored with a range of botanicals—juniper berries are the most important component—and redistilled
most common method of adding botanicals to gin?
maceration- botanicals are added to the neutral grain spirit and steeped BEFORE it is redistilled
What is London Dry Gin? Producers?
in addition to juniper, distinctive citrus and spice flavors. the style is process driven- botanical flavors are be added through re-distillation. no flavors can be added after.
Tanqueray, Bombay Sapphire, Gordon’s, and Boodles.
Requirements:
First, a neutral base spirit must be distilled to at least 96% ABV. 70% EU
None of the botanicals added can be synthetic or artificial – they must all be natural.
All botanicals must be added during the distillation process- not after
US min 40%
EU min 37.5%
What is genever?
the original gin, from the Netherlands- made in a pot still, the spirit is sweeter but less alcoholic than London Dry gin. Juniper and malt are the dominant aromatics in genever, and the gin may be aged in oak casks, taking on color and roundness from the wood.
Traditionally, the genever recipe incorporates a minimum 15% “malt wine”: a distillate of corn, rye, and wheat (rather than neutral spirit). This traditional style is now labeled oude (old); a cleaner, more neutral genever with less malt wine is labeled jonge (young). Corenwyn (corn wine) is a cask-aged version in which malt wine composes at least 51% of the distillate.
What is Plymouth Gin?
It is produced by Plymouth, Coates and Co., in England. It is fuller in body than London Dry gin and very aromatic
owned by Pernod Ricard
What is Old Tom Gin? Brands?
A slightly sweetened style of British Gin
Hayman’s, Cotswold’s, Langley’s, Porter’s Tropical, Gin Lane 1751
List the main categories of Gin
London Dry
Plymouth
Old Tom
Genever
Contemporary/New Western/New American - basically general category for gins not in one of the above categories
Name 2 French vodkas
Ciroq (grapes)
Grey Goose (winter wheat from Picardy)
Jean-Marc (wheat)
Name 2 Polish vodkas
Belvedere (rye)
Luksusowa (potato)
Chopin (they make potato, wheat, and rye)
Name a vodka from Finland
Finlandia
Name a Swedish vodka
Absolut
Svedka
Brands of Genever?
Bols, Wennecker, de Borgen, Rutte, Boomsma
What is sloe gin?
gin flavored with blackthorn berries and sweetened with sugar
brands: Sipsmith Sloe Gin, Hayman’s of London
What is Navy Strength Gin?
Navy strength gin is an overproof bottling, which can read as spicy or fiery, but stands up well in mixed drinks.
Navy strength is 114 proof (57% ABV), the minimum proof required so that if the gin were to spill on gunpowder, the powder would still light
Brands of Navy Strength Gin?
Four Pillars Navy Strength Gin, Perry’s Tot Navy Strength Gin (New York Distilling Co.), Freeland Dry Gin
Netherlands Vodka
Ketel One (wheat)
New Amsterdam
Vodkas distilled from grapes?
Ciroc
Hangar One (grapes and wheat)
Potato vodka?
Chopin
Luksusowa
Chase English Potato Vodka
Corn vodka?
Tito’s
Nikka Coffey Vodka
Prairie Organic
Vodka min abv
The European Union: minimum alcohol content of 37.5%
United States: minimum alcohol content of 40%.
EU Vodka label rules
2008 - Vodka made with anything other than grain or potatoes must have ingredients listed-
The success of grape-based vodka in the United States in the early twenty-first century prompted traditional vodka producers in the Vodka Belt countries of Poland, Finland, Estonia, Lithuania, and Sweden to campaign for EU legislation that would define vodka as only spirits made from grain or potatoes.
US Vodka definition
note- this changed in 2020. it is no longer required to be without distinctive character, aroma, taste, or color….
“’Vodka’ is neutral spirits which may be treated with up to two grams per liter of sugar and up to one gram per liter of citric acid,” (these aren’t considered flavoring)
“Products to be labeled as vodka may not be aged or stored in wood barrels at any time except when stored in paraffin-lined wood barrels and labeled as bottled in bond… Vodka treated and filtered with not less than one ounce of activated carbon or activated charcoal per 100 wine gallons of spirits may be labeled as ‘charcoal filtered.’”
Potato Vodka vs Grain
Starch vs. Sugar: Potatoes are a starchier base ingredient compared to grains like wheat or corn, which can have more sugar content. During fermentation, starches convert into sugars that the yeast feeds on to produce alcohol. However, starches require more conversion than sugars, and some leftover starches can contribute to a thicker, creamier mouthfeel in potato vodka
Distillation Choices: Many potato vodkas go through fewer distillation processes compared to grain vodkas. Each distillation purifies the alcohol further, but it also removes some of the flavor compounds. Since potato vodka producers often aim for a distinctive taste profile, they might leave in some of these flavor elements, resulting in a fuller-bodied vodka.
vacuum distillation
Vacuum distillation lowers the boiling point of alcohol (and other components) allowing for extraction at much cooler temperatures. Proponents believe this “gentler” process captures more subtle and nuanced flavors from the botanicals, resulting in a gin with a more complex and vibrant taste profile.
traditional distillation is warmer
gin basket- what is it? another name?
method of distillation- botanicals are placed in a stainless steel “basket,” as the alcohol evaporates, if passes through the basket before being condensed, being flavored in the process
also called Carter Head Still
methods of flavoring gin
- Maceration- botanicals are steeped in the base alcohol before distillation. can happen all together, or can make multiple distillates with each individual botanical, and blend after
- Vapor infusion- vapors pass through a mesh bag or basket before being condensed
- steeping after distillation (not for quality products)
vacuum distillation- can be used with either maceration or vapor infusion
one shot gin
One shot means all the botanicals are placed in the still or vapour basket at once.
Multiple shot means botanicals are infused at extra strength (say, double), and then the resulting product is ‘diluted’ with more neutral spirit to the desired style
EU Gin alcohol
min 37.5% abv
distillate min 70% before dilution
USA gin brands
Aviation
Koval
St George
traditional botanicals used to flavor gin
juniper,
coriander,
orange peel,
anise,
cassia bark (Chinese cinnamon),
carraway,
angelica root
Genever PDO must originate from which 2 countries?
Netherlands,
Belgium
does the EU allow artificial flavoring in gin?
yes other than in London Dry
whats the deal with winter wheat
wheat planted in autumn, starts to develop in early winter months then goes dormant and resumes growing in spring. harvested summer or early autumn.
these varieties usually have a higher yield compared to spring wheat, and their starch content is higher/ proteins lower than other varieties.
arguably winter wheat is a better economic choice rather than having any discernible flavor
best type of water for vodka?
soft water - low in salts and ions such as sodium, chloride, calcium carbonate, sulphate, magnesium
common for distilleries to be supplied by artesian wells
otherwise, producers can use reverse osmosis to purify their water
what is polish vodka typically made from?
most is made from rye, although wheat, barley, oak and potatoes also allowed
no additives other than water
how was russian vodka originally made?
freezing wine or mead to remove impurities, then clarified using isinglass. the russians have likely been making vodka since the 800s.
what is russian vodka typically made from?
most made from wheat, and often have hints of aniseseed. may be sweetened with trace amounts of sugar or honey
abv of vodka following distillation?
typically 95-100% abv
final product US min 40%
EU min 37.5%
Gin de Mahon GI
GI for Gin made in Mahon, the capital of Menorca. (balearic island belonging to Spain)
