Untitled Deck Flashcards
How is all alcohol made?
The manufacture of all alcoholic beverages utilises the
ability of yeast to ferment sugar into alcohol.
What are sugars converted into?
Alcohol (ethanol), Carbon Dioxide, and other co-products (usually removed)
How is alcohol concentrated?
Through distillation
What ABV is a spirt?
> 35%
Definition of Scotch Whisky
By legal definition, Scotch whisky must be produced in
Scotland from natural water in a mash of either:
* exclusively malted barley (Malt Whisky) or,
* a mash of un-malted cereal and malted barley
(Grain Whisky).
What is Wort?
soluble extract of malt and/or cereals.
What is Wash?
the product of fermentation, i.e. the charge for
the wash still
What is Low Wines?
Product of the first stage of
whisky distillation in pot stills, typically 20%
what is Mashing?
The process of mixing grist
(usually milled malt) with hot
water in order to activate
enzymes which convert starch to
fermentable sugars.
What is done with New Make Spirt?
The new-make spirit (NMS) is then reduced to an
alcoholic strength of between 60% and 70% and matured in oak casks
Minimum ABV of Whisky?
40%
Definition of Rum
Rum is a spirit drink produced exclusively by alcoholic
fermentation and distillation either from:
* molasses or syrup produced in the manufacture of
cane sugar or
* from sugar cane juice itself,
Where does fermentation take place?
Washbacks
What is Molasses Neutral Spirt?
odourless, tasteless and at an alcoholic strength of >96%.
what is Steeping?
The process of adding barley grains prior to fermentation
What is Mollasses
Sugar containing syrup, very thick, Molasses consists of 15-25% water and 75-85% solids (sugars, protein, carbohydrates, acids, salts, vitamins).
What is Distillation?
The process of concentrating
alcohol by boiling and
condensing the resulting
vapours.
Why are cereals used?
Cereals are used for three reasons:
* as a source of carbohydrate for fermentation,
* for their contribution to the flavour of the distilled
spirits and
* in the case of barley only, as a source of enzymes
for the conversion of starch to fermentable sugars.
Why Non-Chilled Filtered?
Fats and oils add to the flavour of whisky, and influence the texture and mouthfeel to be thicker and oiler - all of which would be removed in chill filtration.
Define Louching
The answer lies in the chemistry of your gin. The botanicals that give gin its signature taste, especially juniper berries, floral ingredients and citrus peels, contain essential oils and specific compounds that are soluble in alcohol.
When your gin is in its undiluted form, these oils remain dissolved in the spirit, hence its clear appearance.
However, the moment water (be it literal or in the form of ice or tonic) enters the scene, it acts as a disruptor. As the gin reduces the alcohol concentration, the oils and compounds fall out of suspension. They become insoluble, transforming into tiny droplets that scatter light, causing the spirit to take on a hazy, milky aspect.
And voila, louching occurs!
While this effect is usually associated with absinthe, it can occur with any spirit rich in botanical oils, including gin.
What yeast does NPD use?
Kviek – less popular due to its low yield, but the amount of flavour from these two ingredients alone is well worth it. This yeast originates from Norway, who like the Scottish Highlands, experiences mild summers and very cold winters. So our Norwegian yeast feels perfectly at home here at the Distillery!
What heritage grain does NPD use?
Marris Otter, which actually fell out of popularity in the 1970s due to its low yield. Yield-based grain is an unfortunate path that the whisky industry has taken and it’s not one that we subscribe to.
