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WSET Level 3 in Spirits > Week 3: Scotch Whisky, Irish Whiskey and Japanese Whisky > Flashcards

Week 3: Scotch Whisky, Irish Whiskey and Japanese Whisky Flashcards

1
Q

Why is distilling sometimes stopped during summer in Scotland?

A

Because the high temperatures make it difficult to control the temperature at the top of the still

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2
Q

What is the last step in the process that can legally be outsourced by distilleries?

A

Malting. Anything thereafter has to be done by the distillers.

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3
Q

Are exogenous enzymes permitted for mashing?

A

No

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4
Q

Why is fermentation initiated before conversion is finished?

A

To prevent the wort (sugary liquid) to be contaminated by wild yeast and/or bacterias

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5
Q

Are cultured yeasts permitted in Scotland?

A

Yes, and wildly used

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6
Q

What is the usual timeframe for fermenting the wort?

A

48 hours

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7
Q

How is called the alcoholic liquid produced by the fermentation of the wort?

A

The wash

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8
Q

What are legal requirements to make Scotch Whisky?

A
  • A spirit made from grains
  • Must undertake mashing, distillation on site (in Scotland)
  • Exogenous enzymes are not permitted
  • Distilled to less than 94.8% abv.
  • Matured in wood vessels smaller than 700L for at least 3 years in Scotland.
  • A bottle strength of at least 40%
  • At bottling, only water and caramel colour can be added
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9
Q

Name the 5 types of Scotch Whisky

A
  1. Single malt Scotch Whisky
  2. Single grain Scotch Whisky
  3. Blended Malt Scotch Whisky
  4. Blended grain Scotch Whisky
  5. Blended Scotch Whisky
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10
Q

Name the 5 regions defined by law in Scotland

A
  1. Lowland
  2. Highland
  3. Islay
  4. Campbeltown
  5. Speyside (can be labelled Campbeltown)
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11
Q

What does “12 year old” mean on a label?

A

All whiskeys in this blend must be at least 12 years old

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12
Q

What are the rules around vintage statements?

A

The vintage must match the year of distillation and bottling date and age statement must appear prominently on the label

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13
Q

What are the main 3 grains used for Scotch Whisky?

A
  • Barley
  • Wheat
  • Corn (or maize)
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14
Q

What is the main importance of malted barely in grain blends?

A

Its high enzymes content

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15
Q

How is gelatinisation done with wheat/corn?

A

By cooking

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16
Q

What type of still is generally used for grain whisky?

A

Column still

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17
Q

What barrels are commonly used for maturation?

A

ASB (American Standard Barrel)

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18
Q

What flavour characteristics emerge from malt whisky?

A

Defined cereal aroma with a warming and round texture

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19
Q

What flavour characteristics emerge from grain whisky?

A

Light cereal character and soft texture

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20
Q

What is peat?

A

A thick layer of partly decomposed vegetation forming in boggy area

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21
Q

What is the most important featured wanted from a strain of fermenting yeast?

A

Reliability

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22
Q

Why some Scottish distillers choose to leave the fermented batch a little longer to sit?

A

To have bacterias activated and positively contribute to the flavours.

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23
Q

Name two Scottish distilleries that continue using direct heat for heating their still

A

Glenfarclas and Glenfiddich

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24
Q

What is Glenmorangie’s still unusual feature and how does it influence its taste?

A

It is tall with an horizontal lyne arm which produces a light and fruity Whisky

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25
What is Glenfarclas' still unusual feature and how does it influence its taste?
It is short with a lyne arm pointed down, which produces a richer spirit
26
If more peated aromas are wanted, would you cut early or late?
Late
27
What is a dunnage warehouse?
A traditional warehouse in a single storey building with dirt floor where barrels are stacked 3-4 high
28
What is a racked warehouse?
A taller warehouse where you can stack more barrels (8-12) on top of one another
29
What is done to an ASB when it reaches a Scottish distillery?
It is taken appart and rebuilt in a slightly larger format
30
What aromas would a sherry cask give to a whisky?
Dried fruit aromas and orange peel
31
What is paxarette?
A thick, concentrated "sherry-like" wine pulverized under pressure inside the barrel to season it.
32
What are the requirements to make a Bourbon?
- Mash must contain 51% or more of corn - Distilled to no more than 160° proof (80% abv) - Stored in no more than 125° proof (62.5% abv) in new charred containers
33
What are the requirements to make a Rye, Wheat, Malt or Rye Malt?
Same than for Bourbon (but using the corresponding grain)
34
What are the requirements to make a corn whiskey?
- The mash bill should include 80% or more of corn | - If oak is used, it should be uncharred new oak
35
What are the requirements to make a Tennessee Whiskey?
A bourbon that is filtered through maple charcoal prior to ageing
36
What are the requirements regarding age statement in American Whiskey?
- Whiskeys including spirits younger than 4 yo must include an age statement. - The age statement should be the one of the youngest spirit
37
What are the requirements regarding "straight" American whiskey?
Must be at least 2 yo
38
What is a "mash bill"
The mixture of grains used to make a whiskey
39
Rank the time of introduction of the 4 main grains into the cooker (for American whiskey) (high to low temp)
- Corn (Gelatinises at higher temp) - Rye and Wheat - Malted barley (after temp was dropped to 64°C) - usually just for its enzymes.
40
What is "sour mash"
Addition of the backset (acidic residue of 1st distillation) with the mash in order to drop the pH.
41
What it a "distillers beer"
The alcoholic liquid produced by the fermentation of the mash bill in American Whiskey (=wash in Scotland)
42
What is a "white dog", and what are its characteristics?
A newly made spirit in American Whiskey production, coarse and fiery in character
43
What do the big American Whiskey producers rely on to shape their spirits?
-Mash bill -Yeasts -Maturation (stills do not particularly come into the equation)
44
What are the four main production choices that affect the quality and the style of a Malt Scotch Whisky?
- Use of peat - Length of the fermentation - Still design and operation - Wood management.
45
In malt whisky production, at which stage is peat used?
Peat is used at the end of the malting process when the grains' growth needs to be stopped.
46
What pot sill design features and operational choices can affect the style of a malt whisky?
- Method of heating - Shape and height of the swan neck - Angle of the lyne arm and whether there is a purifier installed - Amount of copper contact in the still - The timing of the cuts during the second distillation.
47
In a pot still, what factors have an effect on the amount of reflux that takes place?
- Height and shape of the swan neck | - Angle of the lyne arm.
48
What types of barrels are used in Scotch Whisky production?
- American Standard Barrels (ASB) - Sherry Butts - Barrels used for finishing (such as Port, Madeira, Bordeaux and Sauternes).
49
What warehouse types are used in Scotland?
Dunnage, racked and palletised.
50
How much does a ASB contain?
180-200L
51
How is a large warehouse used by macro distillers of American Whiskey called?
A rackhouse
52
Key grains used in the production of Irish Whiskey.
Malted barley, unmalted barley and corn (commonly called maize in Ireland).
53
Types of stills used in the production of Irish Whiskey.
Pot stills (triple pot still distillation) and column stills.
54
Distillation strength and bottle strength of Irish Whiskey?
- It must be distilled to a strength of less that 94.8% abv. | - It must have a bottle strength of at least 40% abv.
55
Enzymes permitted in Irish Whiskey production?
Exogenous enzymes are permitted.
56
Maturation vessels used and minimum maturation time in the production of Irish Whiskey?
Matured in wooden vessels for a minimum of three years. The majority of the barrels are sourced from the American Whiskey industry (ex-ASB). Ex-Sherry butts are also used.
57
Types of Irish Whiskey?
Types of Irish Whiskey. - Pot Still Irish Whiskey/Irish Pot Still Whiskey. - Malt Irish Whiskey/Irish Malt Whiskey. - Grain Irish Whiskey/Irish Grain Whiskey. - Blended Irish Whiskey/Irish Blended Whiskey.
58
Definition of Pot Still Irish Whiskey/Irish Pot Still Whiskey?
A whiskey made from a mash that included a minimum of 30% unpeated malted barley and other unmalted cereals. It must be distilled in pot stills either two or three times.
59
Definition of Malt Irish Whiskey?
A whiskey made from a mash that is made up of 100% malted barley. This may include peated malt. It must be distilled in pot stills either two or three times.
60
Definition of Grain Irish Whiskey?
A whiskey made from a mash that includes no more than 30% malted barley and other unmalted grains. It must be distilled in a column still.
61
Definition of Blended Irish Whiskey?
A whiskey that is a blend of two or more different whiskey types. Any combination of Irish Pot Still, Irish Malt or Irish Grain Whiskey results in an Irish Blended Whiskey.
62
Name of the three stills used in triple distillation.
Name of the three stills used in triple distillation. | Wash still, Feints still and Spirit still.
63
In the production of Canadian Whisky, what are the most common grains used for nearly all base whiskies?
Corn (mainly) and wheat.
64
In the production of Canadian Whisky, what are the most commonly used grains for flavouring whiskies?
Rye (mainly), corn, wheat and barley.
65
What are the pot stills used for the distillation of base and flavouring whiskies?
Base whiskies are typically distilled in column stills. | Flavouring whiskies are nearly all distilled in pot stills.
66
Vessels used in the maturation of Canadian Whisky?
- New ASB barrels - Ex-ASB barrels - Sherry, Port and Cognac barrels
67
Requirements a whisky must meet to be qualified as Canadian Whisky?
- It must be mashed, distilled and aged in Canada. - Maturation must be in wood barrels no bigger that 700 litres for a minimum of three years. - It must be bottled at no less than 40%.
68
Labelling terms for whiskies that meet the requirements for Canadian Whisky?
Canadian Rye Whisky or Rye Whisky.
69
For exported Canadian Whisky, the percentage of flavourings that can be used.
9.09% (if they want to be labelled as Canadian Whisky).
70
Most common grains used in Japanese Whisky production?
Corn, wheat and Malted barley (peated optional)
71
What is the name of the species of oak found throughout North Asia that is used in the maturation of Japanese Whisky?
Mizunara

WSET Level 3 in Spirits (10 decks)

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