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AD's WSET L2 Spritual > *Whisk(e)y > Flashcards

*Whisk(e)y Flashcards

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1
Q

Name (4) raw materials used to make whisk(e)y

A

Barley (malted or unmalted), Rye, Wheat and Corn

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2
Q

Describe (and name) how Barley starch is converted into sugar ahead of fermentation

A

It’s called Malting
Once malted (sprouted and dried) it is crushed
Mixed with warm water
Fermented.

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3
Q

Describe how grain starch (not malted) is converted into sugar ahead of fermentation

A 
Crushed, 
mixed with water, 
cooked (high temperature) then cooled
mixed with some malted barley for *conversion* to sugar
Fermented
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4
Q

In which parts of the USA is Bourbon made?

A

Anywhere frankly, but Kentucky is the main centre

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5
Q

Bourbon is made from which grains, and what legal stipulations exist concerning blend?

A

Corn (min. 51%)

Barley, Wheat and Rye

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6
Q

Where in the USA can Tennessee Whiskey be made?

A

Unlike Bourbon… Only in Tennessee

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7
Q

What is the name of the Process that Tennessee whiskey has to go through, and what does it entail?

A

The Lincoln County Process, used by all bar one, distillers.
The spirit must pass through Maple Wood Charcoal before going into charred new oak barrels. Softens and smoothens until it’s like a baby’s bottom.

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8
Q

Where in the USA can Rye Whiskey be made?

Is there a minimum %age of Rye required by law, if so, what is it?

A

Any fucking where.

As per usual, 51% minimum

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9
Q

My bottle of Bourbon says it is “Straight”

What does that mean?

A
  1. That it contains no added colourings or flavours

2. It has been matured for at least 2 years in new oak barrels.

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10
Q

If no indication of age appears on a bottle of Bourbon, what is the youngest (in years) whiskey that can appear in the blend?

A

Four years.
Older whiskey requires no age declaration.

FOURbon, close to BOURbon

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11
Q

What is Proof on bottles of Whiskey?

A

The ABV *2
45%ABV = 90%Proof

The above is a legal definition and all you need to know for WSET L2

100% pure alcohol (times 7, divided by 4) gives 175 Proof.
40% ABV gives 70 Proof.

Or divide Proof by 7 and multiply by 4 to get ABV

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12
Q

What is sour mash on a whiskey label?

A

It means that the acidic residue at the base of a column still has added back into the fermentor.

No legal requirement, but widely practised.

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13
Q

Single Barrel on a whiskey means what?

A

The bottle contains whiskey from a single barrel that the distiller considers to be exceptional.

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14
Q

The whiskey bottle’s label states “Small batch”

What does this mean?

A

Often used to indicate superior quality. The distiller has blended the whiskey from a small number of selected casks.

There is no legal definition for “Small Batch”

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15
Q

All Tennessee whiskey started out as a Bourbon.

True or false?

A

True.
It’s the Lincoln County Process that makes a Tennessee out of a Bourbon. That and being being made in Tennessee, obviously.

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16
Q

Name the most popular brand of Tennessee whiskey?

What are the notable aromas?

A

Jack Daniels No.7

Sweetcorn, vanilla, banana

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17
Q

With regard to distillation and ageing of Scotch Whisky, what are the legal requirements?

A

Produced in Scotland.

Aged in oak barrels for a min. of 3 years.

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18
Q

With regard to Scottish Single Malt Whisky, what are the basic legal requirements?

A 
Made in a single Scottish distillery
100% Malted Barley
Pot distillation (usually double)
Matured, 3 years min., in oak barrels, ex-Bourbon or ex-Sherry barrels. Wood finishing
Added colour is optional.
Peat is optional
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19
Q

The blend of Scotch Whisky has what requirements?

A

It can blend malt and grain whisky from multiple distillers

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20
Q

Grain whisky can be

  1. made from what?
  2. distilled using what?
  3. matured in what?
A
  1. Malted barley or other grains (unmalted Barley, Rye, Wheat and corn)
  2. Column or pot stills
  3. Oak barrels
    Colouring is an optional extra
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21
Q

What are the 5 whisky regions in Scotland?

CHILS

A 
(C)ambletown
(H)ighlands
(I)slay
(L)Lowlands
(S)peyside
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22
Q

“Single” on the label of whisky means what?

A

It’s the product of a single distillery

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23
Q

This whisky has been aged for X years. What does that mean?

A

The youngest whisky used in the bottle is X years old.

NB: the minimum is 3 years

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24
Q

What is the minimum maturation for whisky is years?

A

Three.

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25
Q

A bottle whisky states “Non-Chill Filtered”

So what?

A

Some spirits are chilled and filtered to prevent them for going hazy in a chilled customer glass. Some argue this removes congeners (flavour).

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26
Q

Cask Strength on a bottle of whisky suggests what?

A

Most whisky is diluted with water ahead of being bottled.
Cask strength is as it comes from the cask. So between 52% to 66% typically.

You don’t need to know this, but Still Strength is even higher, going up to 70% from a Pot and higher from a Column.

27
Q

Name the two techniques for converting starch into sugar ahead of fermentation

A

Malting

Cooking and then mixed with malted barley

28
Q

Malted barley, crushed and mixed with warm water is called ?

A

Wort

29
Q

Whisky blending… what sort of options are there?

What is a “Flavouring Spirit”

A

Choice of spirits with differing pronouncements / fractions
Different ages
Different woods (complexity)

A Flavouring Spirit is one that is so pronounced it can only be used for blending.

30
Q

Describe what corn does for a whiskey

A

Gives it sweetcorn aromas and softens it.

31
Q

Grains used in Bourbon are referred to as what grains

A

Flavouring Grains

Except for malted barley which is used in small amounts for it’s enzymes

32
Q

What does Rye do for a whiskey?

A

Adds spicy, rye bread aromas

33
Q

What is a Mash Bill?

A

The combination of grains used for a given spirit

34
Q

Most Bourbon is distilled in Pot Stills. True or False?

A

Fake nooz.

35
Q

Newly made Bourbon spirit is High or Low in strength?

A

Low. Relatively. Well, 80% ABV.

36
Q

Being matured in new, charred oak barrels (by law), what notes (3) does Bourbon take on?

A

Vanilla, coconut and spice

37
Q

Bourbon:

  1. Pronounced flavours?
  2. What factors contribute to the pronounced flavours?
  3. Texture (2)?
A
  1. Yes, pronounced
  2. Fairly low distillation ABV, use of corn and new oak barrels
  3. Warming, sometimes sharp texture
38
Q

Rye whiskey’s aromas are (3):

A

Spicy, lemon zest, rye bread

39
Q

Canadian whiskey is usually a blend. True or False?

A

Yup. True dis.

40
Q

What goes into a typical Canadian whisky blended?

A

With small amount of (low ABV) Rye whisky used to add flavour to (higher ABV) spirit made from corn.

41
Q

Describe the character of a Canadian Rye Whisky / Corn Whisky

A

Soft (due to the high amount of corn).

The more non-corn grain used, the more flavoursome they are.

42
Q

Canadian Whisky or Whiskey?

A

Whisky

no ‘e’ in Canada 🇨🇦

43
Q

Malted Barley affords all single malt whiskies what flavours (2)?

A

Malt and cereal

44
Q

How is a peaty flavour imparted to Scotch whisky?

A

Peat is used to heat and dry the malted grains, the smoke… cough cough.

45
Q

How does the height of a Pot Still affect the spirit produced?

A

Intuitively.
A short Pot Still allows more less-volatile congeners through - thus more flavoursome
A taller Pot Still… you get the picture.

46
Q

Single malt whisky is matured in what sort of oak barrels?

A

Rarely in new oak.
Mostly in old Bourbon barrels (coconut, vanilla, spice)
Also from Jerez’s Sherry barrels, seasoned with sherry (orange peel, dried fruit)

47
Q

What happens to a single malt whisky when it gets “Finished”?

A

The spirit is moved to a barrel previously used for a wine or spirit for a short while. The staves will impart flavours and aromas of the previous occupier.

Such as Port, Sauternes.

48
Q

What are high ABV Scottish spirits, made from mixed grains, used for?

A

To form the backbone of blended Scotch Whisky which is usually (not always) cheap, a little over 3 years old and pretty nasty.

Some however… are premium and considered to be pretty damned good.

49
Q

Irish whiskey. Mainly Pot, mainly Column or a bit of both?

A

A bit of both.

50
Q

Irish whiskey commonly has peaty flavours and aromas. True or false?

A

Fake. Rarely. Despite the proliferation of ‘turf’, the Irish never really cottoned onto it.

51
Q

Compare the texture of a typical Scotch and a typical Irish whisk(e)y

A

Irish whisky is usually lighter

52
Q

Common unique features of Irish whiskey (2)

A
  1. Malt whiskey is typically Pot Stilled, three times.

2. The use of unmalted barley - giving Spice, Fruit or Oily aromas

53
Q

What do Japanese and Scotch whisky have in common (3)

A
  1. The spelling of whisky
  2. The use of both Pot and Column stills
  3. The base spirit is used to make both malt and blended whisky
54
Q

How does Japanese whisky typically differ from Scottish (2)?

A

A purer style

Less malty, cereal flavours

55
Q

Rules for making Bourbon?

A

The 51% corn, the rest is anyone’s guess.
Must be a ‘relatively’ low 80% ABV
Matured in new charred oak barrels

56
Q

Wort must only have malted cereals. True or False?

A

False.

Cereals can be either

57
Q

All whisk(e)ys have two things in common…

A

They are made from grains and matured in oak

58
Q

What is Green Malt?

A

The sprouted barley, just before it gets cooked to a malted death.

59
Q

Wot is Wort?

A

The gloop of sugary liquid produced by the action malted barley’s enzymes on the starch.

60
Q

Single malt whisky must be from one distillery, but can be a blend of old and young spirits.
True or False?

A

Yup, true dis

61
Q

Most oak barrels used to make Scottish whisky come from where?

A

Barrels formerly used to make Bourbon in the USA.

62
Q

The second most important source of oak for making whisky is from where?

A

Jerez, that’ll be Sherry.

63
Q

Irish malt whiskey - single, double or triple distilled?

A

Traditionally, triple

64
Q

The Lincoln County process lends what extra aromas to a Tennessee whiskey?

A

Sweetcorn and vanilla (as per most bourbons) plus banana

AD's WSET L2 Spritual (13 decks)

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