Vodka and Gin and General Terms

Question 1

Haymans Old Tom Gin

Answer 1

A gin recipe popular in the 18th century England. Known for being sweeter than London Dry Gin, but slightly drier than Dutch Genever.

Question 2

What is a spirit?

Answer 2

The product of a distillation of a fermented beverage.

Question 3

At what temperature does ethyl alcohol boil to?

Answer 3

Approx 173 degrees F (78 degress Celsius) at sea level.

Question 4

What is fractional distillation?

Answer 4

The separation of two liquids with different boiling points.

Question 5

Who developed the alembic still?

Answer 5

Jābir ibn Hayyān, an eighth-century Arabic chemist-alchemist.

Question 6

What is an alembic still?

Answer 6

The precursor to the pot still.

Question 7

What are alternative names to a continuous still?

Answer 7

Coffey, column, patent still

Question 8

What is the process of a pot still?

Answer 8

Fermented liquor (the wash) is placed into a closed vessel
-heat is applied directly to the vessel
-this vaporizes the ethyl alcohol, water and congeners (volatile molecules, such as esters and other alcohols and aldehydes) which contribute to flavors of a spirit
-vapors travel up through the vessel into a condensing coil
-vapors are cooled and condensed into liquid and collected into a separate vessel

Question 9

What are congeners?

Answer 9

Volatile molecules such as esters, other alcohols, and aldehydes, which contribute to the flavors of a spirit

Question 10

What are the foreshots?

Answer 10

The first vapors to condense
-distiller discards these as these contain congeners such as methanol, a toxic alcohol

Question 11

What are discarded in the distillation process?

Answer 11

The foreshots and the tails.

Question 12

Why are the tails discarded?

Answer 12

Unwanted congeners tend to collect in the distillate residue.

Question 13

What is a continuous distillation?

Answer 13

A still with two columns and uses steam, rather than direct heat to vaporize the alcohol.
It tends to create a cleaner, higher alcohol spirit with fewer cogeners.

Question 14

What are the two columns of the continuous still?

Answer 14

The analyzer and the rectifier.

Question 15

Where do brown spirits gain color and character?

Answer 15

From aging in oak casks.

Question 16

How are spirits flavored?

Answer 16

-Many depend on the base fermented material (and oak)
-others flavored with additives by maceration, percolation or infusion

Question 17

What is maceration?

Answer 17

Steeping a flavoring agent in alcohol at lower temperatures (slow and cold).

Question 18

What is infusion?

Answer 18

Steeping a flavoring agent in alcohol at higher temperatures (swift and hot).

Question 19

What is percolation?

Answer 19

-method that resembles coffee brewing
-the base spirit is pumped through the flavoring material

Question 20

How are lower quality spirits flavored?

Answer 20

-artificial flavors and color additives

Question 21

How is the alcohol content of a spirit legally required to appear on US and EU labels?

Answer 21

As abv

Question 22

Until 1980, how did Britain base its legal calculation of the alcoholic strength of liquor on a simple test or proof?

Answer 22

The ability of gunpowder to combust when doused in the spirit

Question 23

What is American proof?

Answer 23

Twice the percentage of alcohol by volume

Question 24

Is labeling by proof required by law?

Answer 24

No

Question 25

What is the range of ABV for liquers?

Answer 25

15-30%

Question 26

What is the range of ABV for spirits like vodka or gin?

Answer 26

40-50%

Question 27

What is range of ABV for spirits like whiskey, brandy, and rum?

Answer 27

over 60% ABV

Question 28

What is a cask strength whisky?

Answer 28

those that are not diluted with water prior to bottling.

Question 29

What is vodka?

Answer 29

A clear, neutral liquor, distilled in a continuous still and usually charcoal filtered.

Question 30

What is vodka distilled from?

Answer 30

Different bases such as potatoes, rye, grapes, beets and molasses

Question 31

The more distillations a vodka undergoes, the stronger and purer the final spirit will be?

Answer 31

True

Question 32

What is the minimum ABV for vodka in the EU?

Answer 32

37.5%

Question 33

If a vodka is not made from potatoes or grain in the EU, must a producer state the products that are used in the fermentation?

Answer 33

Yes

Question 34

Name two quality producers of Russina vodka.

Answer 34

Stolichnaya and Ikon

Question 35

Name two premium vodkas from Poland.

Answer 35

Chopin (a potato vodka) Belvedere

Question 36

Name a French vodka distilled in a post still.

Answer 36

Grey Goose

Question 37

Tito's is distilled from what ingredient? What still is used?

Answer 37

Corn Pot still

Question 38

Where is Ketel One made?

Answer 38

Netherlands

Question 39

Who owns Smirnoff?

Answer 39

Diageo owns it -of Russian origin but has not been produced in Russia for almost a century

Question 40

What is aquavit?

Answer 40

A Scandinavian liquor -clear spirit made from fermented potato or grain -Flavored with Caraway root and other aromatics -basically flavored vodka

Question 41

What is soju (Korean) / shochu (Japanese)

Answer 41

Distilled liquors traditionally made from rice and grains -now commonly produced from potato tapioca -similar to unflavored vodka in character -not filtered through charcoal

Question 42

What is awamori?

Answer 42

An Okinawan style of shochu -distilled from long grain indica rice

Question 43

What is gin?

Answer 43

Essentially flavored vodka

Question 44

How is gin made?

Answer 44

Essentially vodka flavored with juniper berry, citrus, cardamom, coriander, anise, etc. and redistilled.

Question 45

What is London Dry Gin?

Answer 45

Most modern gins -indicates a method rather than a geographical origin -made with a wide proprietary blend of botanical flavorings and can be subtly or startlingly distinct in character -contains a noticeable citrus and spice element-orange peel, anise, cardamom, coriander, nutmeg, angelica root

Question 46

List a few popular London Dry Gins

Answer 46

Beefeater Tanqueray Bombay SApphire Gordon's Boodles

Question 47

Who developed the first crude gin as a medicinal oil known as genever (jenever)?

Answer 47

Sylvius de Bouve, a Dutch doctor in the 16th Century

Question 48

What is genever?

Answer 48

The Dutch precursor to gin, produced in a pot still and sweeter and less alcoholic than London Dry Gin.

Question 49

What are the dominant aromatics in genever?

Answer 49

Juniper and malt -it may be aged in oak casks

Question 50

What is oude Genever?

Answer 50

The traditional style, incorporating >15% malt wine.

Question 51

What is malt wine?

Answer 51

A distillate of corn, rye, and wheat.

Question 52

What is jonge genever?

Answer 52

A Cleaner, more neutral genever with less malt -jonge means young

Question 53

What is Corenwyn?

Answer 53

A cask aged genever in which malt wine composes at least 51% of the distillate. Translates to corn wine

Question 54

What is the difference in style between Plymouth and London Dry?

Answer 54

Plymouth is fuller in body, and more aromatic.

Question 55

Where is Plymouth from?

Answer 55

England -revived in 1996 -proper gin for Pink Gin cocktail

Question 56

What is Old Tom Gin?

Answer 56

Lightly sweetened gin - the Tom in the Tom Collins cocktail. -base of the Martinez cocktail

Question 57

What distillery revived Old Tom gin?

Answer 57

Hayman's Distillery

Question 58

Name three producers of Old Tom Gin.

Answer 58

Haymans Ransom Tanqueray