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IBD General Certificate > Unit 5 - Lesson 4 - Whisky > Flashcards

Unit 5 - Lesson 4 - Whisky Flashcards

1
Q

Largest selling whiskys in the world?

A

Blended

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2
Q

What is the distillers role?

A

Make sure distillate is consistent quality and character

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3
Q

What is malt whisky?

A

100% malted barley - sometimes added with non-endogenous enzymes

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4
Q

How is malt whisky generally distilled?

A

two-staged batch pot sill process

using either peat or non-peated malt

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5
Q

What are malt whisky’s raw materials?

A

either peated or non-peated malt for flavor

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6
Q

Describe an Irish Pot Still Whisky

A

Similar to two-stage batch pot distillation

Difference - BOTH malted and unmalted barley are used

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7
Q

What is the range of Grain Whisky Mash Bill

A

Wheat, maize, rye, malted barley sometime with non-endoenous enzymes

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8
Q

How is grain whisky distilled?

A

Usually in two-column continuous distillation process with greater rectification
Produces lighter, cleaner product

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9
Q

Why does a grain whisky producer want a lighter, cleaner product?

A

Gives flexibility in adding character & quality from malt distilates

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10
Q

What grain whisky’s are produced in three- stage process

A

Irish and Canadian Whisky

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11
Q

What is the 3-stage process columns

A

Stripping Column (Analyzer or Beer Column)
Extractive Column
Rectifying Column

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12
Q

What is standard for a malt whisky distillation

A

Two-stage batch pot distillation

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13
Q

Describe the two-stage Batch Pot Distillation Process

A
  1. 1st wash distillation
  2. Spirit distillation
  3. Final product 63-70% ABV from inital 7-11% ABV wash
    Has significant flavor compounds
    Optimal strength 63.5% ABV
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14
Q

What does the 2nd distillation recover in a two-stage Batch Pot Distillation Process

A

Foreshot - early high vols
Spirit cut - (Hearts)
Lower Vol Feints

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15
Q

What is a problem with direct or indirect heat to copper?

A

Could cause char on inside of copper surface
Impacts heat transfer, efficiency
Most importantly flavor and quality

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16
Q

Why is fouling not an issue for spirits distillation?

A

There are little or no solids involved

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17
Q

What can cause frothing and foaming?

A

High wash levels and low surface area

Can foul the lyne and condensers eg altering flavors

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18
Q

What type of bottoms do pots stills have for steam?

A

Flat

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19
Q

If flues or side sheets are vertical what would they be suited for?

A

Steam pans and coils

20
Q

What is the overall capacity design in a whisky pot still?

A

Make sure distillation does not fall below the heaters

21
Q

What is entrainment and it issues?

A

Carry over of solids or liquids in vapor that impacts vapor passing from still to condenser

22
Q

What does reflux do?

A

Returns some of the least volatile components back to the still producing slightly lighter spirit and more rectification

23
Q

What is the major difference between distilleries?

A

Different reflux rates

24
Q

What has the greatest influence on whisky

A

Shape and size of the head

Affects reflux due to amount of surface copper & temp between copper and vapor.

25
Q

Why is the lyne important?

A

Controls the velocity of the vapor

26
Q

What would a condenser impact when fitted on a lyne?

A

Condensate is produced from this intermediate vapor condenser and return as reflux. Increase rectifying ability and final congener content for final distillate

27
Q

Despite design differences in a batch pot what is common theme?

A

All required to have adequate copper contact with boiling vapors to provide reflux.

28
Q

What are design considerations for pot stills?

A
  1. Capacity
  2. Design of still sholders
  3. Style of Swan neck
  4. Lyne arm
  5. Using a purifier of not
29
Q

What causes corrosion in copper?

A
  1. pH of wash
  2. Organic acids
  3. Chemical reactions within the copper
30
Q

What wears out the fastest from quickest to slowest?

A
  1. Lyne Arm
  2. Swan Neck
  3. Head
  4. Pot
31
Q

Why must all raw material be accounted?

A

Primarily compliance with local law and regs

32
Q

What are the 2 main condensate recovery systems?

A

Worm/Worm Tube or

Shell and Tube condenser

33
Q

What are the most common condersers?

A

Shell and Tube

34
Q

When and where were Coffey stills introduced?

A

1820s in Scotland

35
Q

Design reasons for Coffey Still

A

To produce a higher output
To use steam instead of solid fuel
To produce a lighter spirit
Reduced production costs per L of alcohol

36
Q

Traditional still for grain whisky?

A

Coffey Still - 2 column still with analyzer and rectifier with sieve plates

37
Q

Traditional Coffey style

A

All copper

Made in rectangular cross sections

38
Q

Why were Coffey rectifying columns replaced and with what?

A

Copper prone to erosion replaced with stainless

39
Q

What did early settlers from Old World use to make their whisky?

A

Indigenous cereals - Corn and rye

40
Q

When were pot stills phased out in North America?

A

early 1900s

Majority of Bourbon and Tennesse whiskeys were then using column stills

41
Q

Difference between Scottish grain whisky and American?

A

Scots have
1. Higher strength <94.8%
2. Cleaner
3. Lighter
4. Primarily for blending with more flavor tha Pot Batch Malt Whisky
US - requires more flavor and cannot exceed 80% ABV

42
Q

How is Bourbon whiskey made?

A
  1. Smaller single column still
  2. Distillate 56-60%
  3. Strength increase by double boiler
  4. Boiler uses steam coil inside the cylinder
  5. Final distillate higher ABV but <80% ABV by law
43
Q

Where do hot feints come and how are they recycled in a Coffey?

A

Base of rectifying column and recycled back to stripping column with cold feints

44
Q

Why use a hot feints tank?

A

Hot feints need to be controlled recycling at a steady rate for balance

45
Q

ABV of Hot and Cold Feints

A

Hot 10% ABV

Cold > 95% ABV

IBD General Certificate (52 decks)

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