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WSET Level 3 in Spirits > Week 9 - Vodka, Gin and Other Flavoured Spirits and Aromatised Wines > Flashcards

Week 9 - Vodka, Gin and Other Flavoured Spirits and Aromatised Wines Flashcards

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1
Q

What is the minimum distillation strength for a vodka in the USA?

A

95% abv

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2
Q

What is the minimum distillation strength for a vodka in the EU?

A

96% abv

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3
Q

How do you call a sweetened gin?

A

Old Tom

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4
Q

What four raw materials have traditionally been associated with high-quality vodka production?

A

Barley, rye, wheat and potatoes.

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5
Q

What two types of filtration are used post-distillation in vodka production?

A

Chill-filtration and activated charcoal filtration.

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6
Q

What is the definition of vodka in the USA?

A

A neutral spirit that has been distilled and then treated post-distillation so that it is without distinctive character, aroma, taste or color.

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7
Q

What is the minimum bottling strength of vodka in the USA?

A

80° proof (40% abv)

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8
Q

In the USA, what are the only three additives permitted in vodka production?

A

Water, sugar and citric acid.

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9
Q

What is the maximum amount of sugar that can be added to vodkas in the USA?

A

2 g/L.

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10
Q

What is the minimum bottling strength of vodka in the EU?

A

37.5% abv (75° proof).

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11
Q

What are the three key points of difference between the EU definition of vodka and the USA definition?

A
  1. If the raw material is not grains or potatoes then it must be stated on the label.
  2. Distillation is used to ‘selectively reduce’ the aroma character of the raw material.
  3. The following additives are permitted. Flavourings that are present in a distillate made from the fermented raw material and sugar up to 8 g/L.
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12
Q

What type of still has to be used to produce a neutral spirit?

A

A column still

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13
Q

What techniques are used by vodka producers to ensure that the water they use for dilutaion is as close to pure water as possible.

A

Distillation, filtration, UV light, ion exchange and reverse osmosis.

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14
Q

What base spirit is required in the EU to make gin?

A

Neutral spirit.

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15
Q

What name is given to the technique of adding non-botanical flavourings to gin?

A

Compounding or cold-compounding.

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16
Q

What type of vessel is most commonly used for storing gins after re-distillation?

A

Inert vessels.

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17
Q

What type of vessel can be used in the maturation of some gins? The maturation time in these vessels is normally only a matter of weeks or months.

A

Oak vessels

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18
Q

Name five classic gin botanicals.

A

Juniper, angelica root, coriander seed, citrus peel, orris root.

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19
Q

What are the two main ways for making gin in the USA?

A
  • Re-distillation of botanicals using a base spirit (the type of spirit is not defined).
  • Maceration or percolation of botanicals in a spirit.
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20
Q

What is the minimum bottling strength of gin in the USA?

A

80° proof (40% abv).

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21
Q

What is Distilled Gin in the USA?

A

It is the name given to a gin that has had all its flavour added using re-distillation

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22
Q

What is the EU definition of gin?

A
  • A spirit that must taste predominantly of juniper
  • Minimum bottling strength of 37.5% abv.
  • Can only be made from neutral alcohol.
23
Q

What is Distilled Gin in the EU?

A

A gin that must be made by re-distilling a neutral spirit with juniper and other botanicals. Other botanicals and other flavourings may be added to the distillate after re-distillation.

24
Q

What is London Gin or London Dry Gin?

A

A type of distilled gin with no flavours or sweeteners added after re-distillation.

25
Q

In what places can London Gin can be made?

A

The production of London Gin is not limited to London. It can be made anywhere.

26
Q

What is Genever?

A

A type of spirit protected by the EU that can only be made in the Netherlands, Belgium and specific regions of France and Germany.

27
Q

What are the three main differences between gin and genever?

A
  1. The use of moutwijn (a low strength grain distillate) in the production of genever.
  2. The small amount of botanicals that are used to make genever compared to gin.
  3. The established tradition of oak-aging genevers.
28
Q

What is Graanjenever?

A

A genever labelling term to indicate that the neutral spirit and the moutwijn are both made from grain.

29
Q

What is Jonge Genever?

A

A genever that must be made using no more than 15 per cent moutwijn and can contain a maximum of 10 g/L of sugar

30
Q

What is Oude Genever?

A

A genever that must be made using at least 15 per cent moutwijn. It may contain a maximum of 20 g/L of sugar.

31
Q

What is the definition of liqueur?

A

A spirit (e.g. neutral, brandy, rum, whisky) that has been flavoured and sweetened.

32
Q

What is the minimum sugar content required in a cordial or liqueur in the USA?

A

A minimum of 2.5 per cent by weight of the final product.

33
Q

What is the minimum sugar content required in a liqueur in the EU?

A

100 g/L

34
Q

What is the minimum bottle strength of liqueurs in the EU?

A

15% abv

35
Q

What is the minimum sugar content of liqueurs labelled Crème de… followed by the name of the fruit or flavouring used?

A

250 g/L

36
Q

What is creme de cassis?

A

A blackcurrant liqueur that must have a minimum sugar content of 400 g/L and nature-identical flavourings cannot be used.

37
Q

What is Advocaat?

A

An egg-flavoured liqueur that must have a minimum sugar content of 150 g/L and a minimum egg yolk content of 140 g/L.

38
Q

What is sloe gin?

A

A liqueur made from macerating sloe berries in gin and/or adding sloe juice. The minimum alcohol content is 25% abv.

39
Q

What is Sambuca?

A

An aniseed-flavoured liqueur with a minimum sugar content of 350 g/L and an anethole content between 1 and 2 g/L. Minimum bottling strength is 38% abv

40
Q

With what word may prune, orange, apricot and cherry liqueurs be labelled alongside the name of the fruit?

A

Brandy. (Note these spirits are made from neutral spirit not brand.)

41
Q

What is the name of the technique that involves adding a spirit to a wine?

A

Fortification.

42
Q

What is a mistelle?

A

The name of the product created when a spirit is added to unfermented grape juice.

43
Q

What is the principal source of colour for most red vermouths?

A

Caramel colour.

44
Q

Why are old wood vessels used in the maturation of aromatised wines?

A

Old wood vessels allow oxygen to play a role without adding new-oak aromas.

45
Q

What are the three key styles of aromatised wines?

A
  • Vermouth
  • Americano
  • Quinquina/chinato
46
Q

What are the characteristics of wormwood and what is its relationship to vermouth ?

A

The required ingredient in all vermouth which has a distinctive herbaceous aroma and bitter taste.

47
Q

What two botanicals must be used for the Americano style of aromatised wine?

A

Gentian and wormwood.

48
Q

What are the main flavourings used for the Quinquina/chinato style of aromatised wine?

A

Quinine, derived from the bark of the cinchona tree.

49
Q

What is the level of sweetness of extra dry aromatised wines?

A

Less than 30 g/L.

50
Q

What is the level of sweetness of dry aromatised wines?

A

Less than 50 g/L.

51
Q

What is the level of sweetness of semi-dry aromatised wines?

A

What is the level of sweetness of semi-dry aromatised wines?

A range from 50 g/L to less than 90 g/L.

52
Q

What is the level of sweetness of semi-sweet aromatised wines?

A

A range from 90 g/L to less than 130 g/L.

53
Q

What is the level of sweetness of sweet aromatised wines?

A

130 g/L or more.

WSET Level 3 in Spirits (10 decks)

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