Vodka, Gin, and Genever

Question 1

Vodka why?

Answer 1

One theory is that in this part of the world winters are so cold high strength required to avoid freezing. Also traditionally flavored so high alcohol provided more efficient extraction

Question 2

Vodka development

Answer 2

multiple fermentations, then charcoal, then the continuous still

Question 3

Vodka in the USA

Answer 3

started to take off in the 1950s, then Smirnoff, then Absolut in the 1980s

Question 4

HRS

Answer 4

highly rectified spirit

Question 5

Raw Materials

Answer 5

anything can be used as long as it is economically viable

Question 6

Malting?

Answer 6

nope. too expensive. Grains are cooked and enzymes are used

Question 7

yeast

Answer 7

important. this is how flavor is created and congeners are minimized

Question 8

Continuous Distillation

Answer 8

as thorough as possible. Generally 42 plates and de-methylising for every vodka (at least in the EU because of strict methanol legislation)

Question 9

Neutral Style Vodka

Answer 9

5 column

Question 10

Batch distillation

Answer 10

Column stills can be used. If Pot stills are used they are only part of the process (because all of the spirit in Vodka must have at some point been a highly rectified spirit) but HRS can be diluted and pot distilled to created new cut points that producers argue gives better mouth feel

Question 11

Chill Filtration

Answer 11

important because Vodka is frequently served chilled

Question 12

Vodka additions

Answer 12

small amounts of glycerol or sugar

Question 13

Neutral Vodka

Answer 13

light flavor. Multiple column still and thorough charcoal filtering

Question 14

Characterful Vodka

Answer 14

flavor of base material is important. Wheat, Rye, Barley, Potato

Question 15

Wheat Vodka

Answer 15

vinous texture and a hint of anise

Question 16

Rye Vodka

Answer 16

can be zesty and spicy

Question 17

Barley

Answer 17

Clean and crisp

Question 18

Potato Vodka

Answer 18

fuller bodied and creamy

Question 19

Juniper-flavored spirits

Answer 19

a Dutch specialty spread to England in the 17th century

Question 20

‘Old Tom’

Answer 20

popular style of the 17th century was a juniper heavy, sweetened, pot still corn spirit

Question 21

Gin in the USA

Answer 21

became very popular as a base for cocktails until Vodka began to steal market share in the 1960s

Question 22

base spirits for Gin

Answer 22

Grain spirits give a crisper gin. Molasses-based give a softer feel. Premium gins are grain-based

Question 23

Juniper

Answer 23

only required botanical

Question 24

Coriander seed

Answer 24

after juniper, this is the most important and used by every premium gin. Coriander adds spicy notes. Larger-seeded Moroccan coriander has a pepper impact. Eastern European and Russian Coriander is spicy with a citric and sometimes lightly floral note. Indian Coriander is even more citric.

Question 25

Angelica Root

Answer 25

musky, earthy, dry, and woody aroma.

Question 26

Orris Root

Answer 26

member of the iris family. has a scented, earthy aroma reminiscent of parma violets, violet roots and leaves

Question 27

Dried Citrus Peel

Answer 27

no used by every gin. Plymouth uses sweet orange. Beefeater uses bitter Seville orange. Citrus is the first aroma released when a gin is diluted. it also links well with coriander adding complexity.

Question 28

Angelica Seed

Answer 28

gives gin a dry hop character

Question 29

Cinnamon/Cassia

Answer 29

gives gin a sweet tropical note

Question 30

Almond

Answer 30

gives gin a marzipan character. either sweet or bitter can be used

Question 31

liquorice

Answer 31

spicy and gives perception of sweetness

Question 32

Evolution of Gin Flavors

Answer 32

juniper water to Old Tom (some botanicals) to London Dry to Sapphire, Tanq 10, and Hendricks

Question 33

Distilling Gin

Answer 33

pot still. HRS diluted with water to 60%. Heated with botanicals and flavor-rich vapors are condensed and collected at a strength of 79-80%

Question 34

Gin Recipe

Answer 34

all the ingredients are weighed precisely and distilled together. Most producers put the botanicals in the still. Some such as Gordon’s and Tanq start distillation immediately. Beefeater allows maceration for 24 hours.. Third option is the Carterhead Still

Question 35

Carterhead Still

Answer 35

botanicals are suspended in a basket either in the neck of the still or between the neck and the condenser

Question 36

Gin Cut Points

Answer 36

the volatility off the botanicals varies so come off in a sequence. First are citrus, then juniper, followed by coriander, then rooty notes of orris and angelica. Cut points can be used to create desired flavor profile.

Question 37

Gin Bottling strength

Answer 37

more volatile aromas released if under 40% (e.g. citrus)

Question 38

Gin Concentrate

Answer 38

Gins produced this way are 4-5% of final product diluted with water and HRS

Question 39

Gins with added flavors

Answer 39

some flavors would be destroyed by the heat of distillation e.g. cucumber. so flavors are added after production of distillate. Or, distiller may want a flavor to stand out e.g. rose petals

Question 40

Fruit Gins

Answer 40

are liqueurs because they are sweetened. Most are of domestic interest but Plymouth Sloe Gin is widely available

Question 41

Jenever/Genever

Answer 41

GI limits its production to Belgium, the Netherlands, and the very north of France. Made with Moutwijn and HRS

Question 42

Moutwijn

Answer 42

low-strength grain spirit. It is rich in texture and its character diminishes the aromatic impact of juniper. Different classes of Jenever are defined in part by the amount of Moutwijn

Question 43

Jonge Jenever

Answer 43

no more than 15% Moutwijn. No minimum. must be colorless and can be sweetened to a max 10 g/l

Question 44

Oude Jenever

Answer 44

must be made using at least 15% Moutwijn. It may have color and can be adjusted with caramel. Can be sweetened to a max 20 g/l

Question 45

Graanjenever

Answer 45

Jonge and Oude Jenever can be classed as Graanjenever if the HRS, like the Moutwijn is made exclusively from grain

Question 46

Four categories of gin in the EU

Answer 46

Juniper Flavored Spirits Drinks, Gin, Distilled Gin, London Dry Gin

Question 47

Juniper Flavored Spirits Drink

Answer 47

either HRS or grain spirit with natural or nature identical flavor. must have juniper character. Min bottling strength of 30% no other production methods specified. Genever falls under this category

Question 48

Gin

Answer 48

requires HRS natural or nature-identical flavors added must have juniper character. no other production methods are specified

Question 49

Distilled gin

Answer 49

must be made by redistilling HRS with juniper and botanicals. Natural or nature-identical flavorings can then be added to this. min 37.5% bottling strength

Question 50

London Dry Gin

Answer 50

distilled gin but no flavors or sweeteners can be added

Question 51

Old Tom

Answer 51

no EU definition and only one producer Haymans. Sold as a distilled gin

Question 52

Plymouth Gin

Answer 52

Classified as a distilled gin with a GI limited production ot Plymouth England