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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

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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
Q

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

A

It is short with a lyne arm pointed down, which produces a richer spirit

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26
Q

If more peated aromas are wanted, would you cut early or late?

A

Late

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27
Q

What is a dunnage warehouse?

A

A traditional warehouse in a single storey building with dirt floor where barrels are stacked 3-4 high

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28
Q

What is a racked warehouse?

A

A taller warehouse where you can stack more barrels (8-12) on top of one another

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29
Q

What is done to an ASB when it reaches a Scottish distillery?

A

It is taken appart and rebuilt in a slightly larger format

30
Q

What aromas would a sherry cask give to a whisky?

A

Dried fruit aromas and orange peel

31
Q

What is paxarette?

A

A thick, concentrated “sherry-like” wine pulverized under pressure inside the barrel to season it.

32
Q

What are the requirements to make a Bourbon?

A
  • 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
Q

What are the requirements to make a Rye, Wheat, Malt or Rye Malt?

A

Same than for Bourbon (but using the corresponding grain)

34
Q

What are the requirements to make a corn whiskey?

A
  • The mash bill should include 80% or more of corn

- If oak is used, it should be uncharred new oak

35
Q

What are the requirements to make a Tennessee Whiskey?

A

A bourbon that is filtered through maple charcoal prior to ageing

36
Q

What are the requirements regarding age statement in American Whiskey?

A
  • Whiskeys including spirits younger than 4 yo must include an age statement.
  • The age statement should be the one of the youngest spirit
37
Q

What are the requirements regarding “straight” American whiskey?

A

Must be at least 2 yo

38
Q

What is a “mash bill”

A

The mixture of grains used to make a whiskey

39
Q

Rank the time of introduction of the 4 main grains into the cooker (for American whiskey) (high to low temp)

A
  • Corn (Gelatinises at higher temp)
  • Rye and Wheat
  • Malted barley (after temp was dropped to 64°C) - usually just for its enzymes.
40
Q

What is “sour mash”

A

Addition of the backset (acidic residue of 1st distillation) with the mash in order to drop the pH.

41
Q

What it a “distillers beer”

A

The alcoholic liquid produced by the fermentation of the mash bill in American Whiskey (=wash in Scotland)

42
Q

What is a “white dog”, and what are its characteristics?

A

A newly made spirit in American Whiskey production, coarse and fiery in character

43
Q

What do the big American Whiskey producers rely on to shape their spirits?

A

-Mash bill
-Yeasts
-Maturation
(stills do not particularly come into the equation)

44
Q

What are the four main production choices that affect the quality and the style of a Malt Scotch Whisky?

A
  • Use of peat
  • Length of the fermentation
  • Still design and operation
  • Wood management.
45
Q

In malt whisky production, at which stage is peat used?

A

Peat is used at the end of the malting process when the grains’ growth needs to be stopped.

46
Q

What pot sill design features and operational choices can affect the style of a malt whisky?

A
  • 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
Q

In a pot still, what factors have an effect on the amount of reflux that takes place?

A
  • Height and shape of the swan neck

- Angle of the lyne arm.

48
Q

What types of barrels are used in Scotch Whisky production?

A
  • American Standard Barrels (ASB)
  • Sherry Butts
  • Barrels used for finishing (such as Port, Madeira, Bordeaux and Sauternes).
49
Q

What warehouse types are used in Scotland?

A

Dunnage, racked and palletised.

50
Q

How much does a ASB contain?

A

180-200L

51
Q

How is a large warehouse used by macro distillers of American Whiskey called?

A

A rackhouse

52
Q

Key grains used in the production of Irish Whiskey.

A

Malted barley, unmalted barley and corn (commonly called maize in Ireland).

53
Q

Types of stills used in the production of Irish Whiskey.

A

Pot stills (triple pot still distillation) and column stills.

54
Q

Distillation strength and bottle strength of Irish Whiskey?

A
  • 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
Q

Enzymes permitted in Irish Whiskey production?

A

Exogenous enzymes are permitted.

56
Q

Maturation vessels used and minimum maturation time in the production of Irish Whiskey?

A

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
Q

Types of Irish Whiskey?

A

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
Q

Definition of Pot Still Irish Whiskey/Irish Pot Still Whiskey?

A

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
Q

Definition of Malt Irish Whiskey?

A

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
Q

Definition of Grain Irish Whiskey?

A

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
Q

Definition of Blended Irish Whiskey?

A

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
Q

Name of the three stills used in triple distillation.

A

Name of the three stills used in triple distillation.

Wash still, Feints still and Spirit still.

63
Q

In the production of Canadian Whisky, what are the most common grains used for nearly all base whiskies?

A

Corn (mainly) and wheat.

64
Q

In the production of Canadian Whisky, what are the most commonly used grains for flavouring whiskies?

A

Rye (mainly), corn, wheat and barley.

65
Q

What are the pot stills used for the distillation of base and flavouring whiskies?

A

Base whiskies are typically distilled in column stills.

Flavouring whiskies are nearly all distilled in pot stills.

66
Q

Vessels used in the maturation of Canadian Whisky?

A
  • New ASB barrels
  • Ex-ASB barrels
  • Sherry, Port and Cognac barrels
67
Q

Requirements a whisky must meet to be qualified as Canadian Whisky?

A
  • 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
Q

Labelling terms for whiskies that meet the requirements for Canadian Whisky?

A

Canadian Rye Whisky or Rye Whisky.

69
Q

For exported Canadian Whisky, the percentage of flavourings that can be used.

A

9.09% (if they want to be labelled as Canadian Whisky).

70
Q

Most common grains used in Japanese Whisky production?

A

Corn, wheat and Malted barley (peated optional)

71
Q

What is the name of the species of oak found throughout North Asia that is used in the maturation of Japanese Whisky?

A

Mizunara

WSET Level 3 in Spirits (10 decks)

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