Week 4: American Whiskey and Canadian Whiskey

Question 1

What types of amylase enzymes are allowed in the production of American Whiskey?

Answer 1

• Endogenous enzymes

- Exogenous enzymes.

Question 2

What is the name of the acidic residue that comes out of the base of the beer still?

Answer 2

Backset

Question 3

What is the purpose of the Sour Mashing technique?

Answer 3

Adding the backset to the mash to increase the acidity of the liquid that will be fermented making the conditions more favourable for yeast.

Question 4

What type of yeast is most commonly used in the production of American Whiskey?

Answer 4

Cultured yeast.

Question 5

What type of container must be used for the maturation of Bourbon?

Answer 5

New charred oak containers.

Question 6

What is a doubler?

Answer 6

A type of still that runs continuously. It is fed with low wines and has its own heat source.

Question 7

What is a thumper?

Answer 7

A type of still that runs continuously. It does not have an independent heat source. The liquid in the still is heated by the incoming vapour from the beer still.

Question 8

In regard to post-distillation operations, what is the only addition permitted for whiskies labelled as straight?

Answer 8

Water

Question 9

What technique must be used in the production of Tennessee Whiskey that distinguishes it from Bourbon?

Answer 9

Lincoln County Process (LCP).

Question 10

What is the only difference between the legal definitions of Bourbon and Rye Whiskey?

Answer 10

For rye whiskey at least 51% of the mash bill must be rye whereas for Bourbon 51% of the mash bill must be corn.

Question 11

What is the definition of Bourbon?

Answer 11

made from a mash that contains 51% corn or more.
distilled to no more than 160° proof (80% abv)
barrel entry no more than 125° proof (62.5% abv)
in new charred oak containers
No caramel addition

Question 12

What are the legal requirements that differentiate corn whiskey from Bourbon?

Answer 12

Corn Whiskey must include 80% corn or more in the mash bill. Corn Whiskies do not have to be stored in oak and, if they are, the containers must be either used or made from uncharred new oak.

Question 13

What are the two labelling terms, which are not legally defined, that are used by distillers to indicate a product is of a higher quality?

Answer 13

Single Batch and Single Barrel.

Question 14

What is the definition of straight whiskey?

Answer 14

Labelling term that can be applied to Bourbon, rye, wheat, malt, rye malt, and corn whiskies. The whiskey must be at least two years old and it may not include any harmless colouring , flavouring or blending materials.

Question 15

What is the name of the mixture of grains that distillers use to make whiskey?

Answer 15

Mash bill.

Question 16

What grains are commonly used in the production of Bourbon?

Answer 16

Corn, rye, wheat and malted barley.

Question 17

In American Whiskey production, what is a recipe?

Answer 17

The combination of a mash bill with a yeast strain.

Question 18

What are the three fundamental variables that macro-distilleries work with to get diversity into their ageing stocks?

Answer 18

Location of the warehouse
Position of the barrel in the warehouse
Time

Question 19

What type of barrel is used by all of the macro-distilleries in America?

Answer 19

American Standard Barrel (ASB).

Question 20

What is the definition of the labelling term bottled in bond?

Answer 20

The whiskey must be from a single distillery and the bottled product must come from the same distilling season. It must be aged for at least four years in wood containers and bottled at 100° proof (50% abv). This labelling term is not limited to whiskey.

Question 21

What is the liquid called after fermentation

Answer 21

Distillers beer

Question 22

At what temperature is the malted barley introduced after cooking stage?

Answer 22

64°C

Question 23

What is the max distillation proof a Bourbon can be distilled to?

Answer 23

160 proof/80% abv

Question 24

How is a newly spirit called

Answer 24

“White dog”

Question 25

What are considered the most important parameters to shape a spirit

Answer 25

Mash bill
Yeast selection
Maturation
(relatively low importance given to distillation)

Question 26

What is the Lincoln County Process?

Answer 26

A technique production in Tennessee.
The newly made whiskey is passed though a 3+m vat filled with charcoal made with maple wood.
It removes the harsh texture and makes a lighter, smoother spirit.

Question 27

What is referred to as “Moonshine”?

Answer 27

An unaged corn whiskey

Question 28

How many recipe does Jack Daniel use?

Answer 28

1. It uses 80% of corn

Question 29

What is the max barrel entry proof for Bourbon and Rye Whiskey? and why?

Answer 29

125° proof / 62.5% abv

The proof will rise in the hot warehouses.

Question 30

How turns out a whiskey on the top floor of a warehouse compared to one close to the floor?

Answer 30

Top floor: darker with more oaky flavours