Spirits: Vodka & Gin

Question 1

How is Vodka typically distilled?

Answer 1

In a continuous still, then charcoal filtered

Question 2

What is aquavit?

Answer 2

Scandinavian liquor aquavit, a clear spirit made from fermented potato or grain, and flavored with caraway root and other aromatics, is basically flavored vodka.

Question 3

How is gin produced?

Answer 3

a neutral grain spirit is flavored with a range of botanicals—juniper berries are the most important component—and redistilled

Question 4

most common method of adding botanicals to gin?

Answer 4

maceration- botanicals are added to the neutral grain spirit and steeped BEFORE it is redistilled

Question 5

What is London Dry Gin? Producers?

Answer 5

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%

Question 6

What is genever?

Answer 6

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.

Question 7

What is Plymouth Gin?

Answer 7

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

Question 8

What is Old Tom Gin? Brands?

Answer 8

A slightly sweetened style of British Gin

Hayman’s, Cotswold’s, Langley’s, Porter’s Tropical, Gin Lane 1751

Question 9

List the main categories of Gin

Answer 9

London Dry
Plymouth
Old Tom
Genever

Contemporary/New Western/New American - basically general category for gins not in one of the above categories

Question 10

Name 2 French vodkas

Answer 10

Ciroq (grapes)
Grey Goose (winter wheat from Picardy)
Jean-Marc (wheat)

Question 11

Name 2 Polish vodkas

Answer 11

Belvedere (rye)
Luksusowa (potato)
Chopin (they make potato, wheat, and rye)

Question 12

Name a vodka from Finland

Answer 12

Finlandia

Question 13

Name a Swedish vodka

Answer 13

Absolut
Svedka

Question 14

Brands of Genever?

Answer 14

Bols, Wennecker, de Borgen, Rutte, Boomsma

Question 15

What is sloe gin?

Answer 15

gin flavored with blackthorn berries and sweetened with sugar

brands: Sipsmith Sloe Gin, Hayman’s of London

Question 16

What is Navy Strength Gin?

Answer 16

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

Question 17

Brands of Navy Strength Gin?

Answer 17

Four Pillars Navy Strength Gin, Perry’s Tot Navy Strength Gin (New York Distilling Co.), Freeland Dry Gin

Question 18

Netherlands Vodka

Answer 18

Ketel One (wheat)
New Amsterdam

Question 19

Vodkas distilled from grapes?

Answer 19

Ciroc
Hangar One (grapes and wheat)

Question 20

Potato vodka?

Answer 20

Chopin
Luksusowa
Chase English Potato Vodka

Question 21

Corn vodka?

Answer 21

Tito’s
Nikka Coffey Vodka
Prairie Organic

Question 22

Vodka min abv

Answer 22

The European Union: minimum alcohol content of 37.5%

United States: minimum alcohol content of 40%.

Question 23

EU Vodka label rules

Answer 23

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.

Question 24

US Vodka definition

Answer 24

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.’”

Question 25

Potato Vodka vs Grain

Answer 25

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.

Question 26

vacuum distillation

Answer 26

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

Question 27

gin basket- what is it? another name?

Answer 27

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

Question 28

methods of flavoring gin

Answer 28

1. 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 2. Vapor infusion- vapors pass through a mesh bag or basket before being condensed 3. steeping after distillation (not for quality products) vacuum distillation- can be used with either maceration or vapor infusion

Question 29

one shot gin

Answer 29

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

Question 30

EU Gin alcohol

Answer 30

min 37.5% abv distillate min 70% before dilution

Question 31

USA gin brands

Answer 31

Aviation Koval St George

Question 32

traditional botanicals used to flavor gin

Answer 32

juniper, coriander, orange peel, anise, cassia bark (Chinese cinnamon), carraway, angelica root

Question 33

Genever PDO must originate from which 2 countries?

Answer 33

Netherlands, Belgium

Question 34

does the EU allow artificial flavoring in gin?

Answer 34

yes other than in London Dry

Question 35

whats the deal with winter wheat

Answer 35

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

Question 36

best type of water for vodka?

Answer 36

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

Question 37

what is polish vodka typically made from?

Answer 37

most is made from rye, although wheat, barley, oak and potatoes also allowed no additives other than water

Question 38

how was russian vodka originally made?

Answer 38

freezing wine or mead to remove impurities, then clarified using isinglass. the russians have likely been making vodka since the 800s.

Question 39

what is russian vodka typically made from?

Answer 39

most made from wheat, and often have hints of aniseseed. may be sweetened with trace amounts of sugar or honey

Question 40

abv of vodka following distillation?

Answer 40

typically 95-100% abv final product US min 40% EU min 37.5%

Question 41

Gin de Mahon GI

Answer 41

GI for Gin made in Mahon, the capital of Menorca. (balearic island belonging to Spain)