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Whiskey Flashcards

1
Q

What is the usual ABV for distillers beer?

A

5-10% ABV

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2
Q

How long does the fermentation process for whiskey typically last?

A

Between 40-72 hours.

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3
Q

What is the main difference between fermentation containers in Scotland vs the US?

A

In Scotland, they are closed, in the US, they are generally open.

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4
Q

What is a washback?

A

The term used in Scotland for large containers used for fermentation.

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5
Q

What is wort?

A

The sugary liquid drained off the malt. Also called mash.

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6
Q

What substance is important to be absent from water used for whisky production?

A

Iron - Would turn the golden hue to a black tinge.

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7
Q

What is a beer still?

A

Another term for a wash still, where the first distillation takes place in pot still distillation of whiskey.

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8
Q

What is sparging?

A

For whiskey in Ireland/Scotland. The 4th stage of the wash (where the sugary liquid is drained off the malt). The liquid from the final stage is sometimes used in next round of mashing rather than fermentation.

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9
Q

What is washing?

A

A process in Scotland and Ireland for whisky where the sugary liquid is drained off from the mash. There are up to four stages.

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10
Q

What is the estimated number of years that a whiskey requires to mature in Scotland or Ireland for every year aged in Kentucky or Tennessee?

A

For every year aged in Kentucky or Tennessee, 3 years would be required in Scotland or Ireland to achieve the same results.

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11
Q

What is a mash cooker?

A

The vessel where the ground grains are mixed with hot water.

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12
Q

What are the two steps for mashing in whiskey production?

A

Liquification
Saccharification

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13
Q

What is mashing?

A

In whiskey production, the biological process where starches are converted into sugar.

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14
Q

What ABV is wort fermented to?

A

7-10% ABV

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15
Q

What is a spirit safe?

A

A spirit flows through and is analyzed for alcoholic strength, and possibly classified (including for taxation)

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16
Q

What is milling?

A

In whisky production, the process where the kilned malt is screened and ground into grist.

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17
Q

What is kilning?

A

The heating of the green malt in a kiln. Peat may be used (particularly in Scotland) for fuel. Kilning caramelizes the sugars.

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18
Q

What is green malt?

A

Malted barley that has sufficiently germinated.

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19
Q

What is the term for the product that comes off of the spirit still?

A

High wine or new-make spirit

20
Q

What is diastase?

A

The industry term for the enzymes - alpha amylase and beta amylase - that are released during malting.

21
Q

What type of whiskey is the largest category globally?

A

Blended Whiskey

22
Q

What enzymes are released during malting?

A

Alpha Amylase
Beta Amylase
(Often called diastase)

23
Q

What is malting?

A

The process of grain sprouting,

24
Q

What is a mash bill?

A

A list of grain ingredients that will be fermented for use in a specific spirit. Also known as grain bill.

25
Q

What is a wash still?

A

Using the pot still method of distillation in whiskey production, the wash still (AKA beer still) is the still where the first distillation occurs.

26
Q

What effect does the length of time of fermentation of the wort have on a whisky’s flavor?

A

A short fermentation can add a malty flavor, a longer fermentation allows for the development of more congeners.

27
Q

During pot still distillation for whiskey, what is the second still known as?

A

The spirit still.

28
Q

What is the effect of a large diurnal change on the maturation of whiskey?

A

It speeds up maturation, as the temperature lowers the spirit retracts into the barrel, and when it warms it is forced into the barrel staves.

29
Q

What is a grain bill?

A

Another term for a mash bill - a list of grain ingredients for a specific spirit.

30
Q

What is the EU definition of single malt whiskey?

A

It is distilled exclusively from malted barley at a single distillery.

31
Q

What is the fermented mash in whisky production called?

A

Wash, distillers beer, or beer.

32
Q

What are some popular whisky cocktails?

A

Manhattan
Rob Roy
Old Fashioned
Mint Julep

33
Q

What are the top producers of barley?

A

Russia
Germany
France
Canada
Spain

34
Q

What climate is required for barley?

A

It grows in both temperate and tropical climates, but not in truly cold climates.

35
Q

What are the two main types of barley?

A

Two-row and six-row.

36
Q

Which type of barley is generally preferred for whiskey production?

A

Two-row. Has a slightly lower protein content so contains more starch.

37
Q

In most circumstances, what percentage of American whiskey or Bourbon is malted barley?

A

5-15%

38
Q

Why do American whiskey and Bourbon makers use malt?

A

Normally for the enzymes rather than the flavor.

39
Q

What is Korn?

A

A grain spirit made in northern Germany since at least 1507. Referred to grain in general rather than what Americans know as corn today.

40
Q

What grains are permitted in Korn?

A

Mainly rye and malted barley. Oats, buckwheat and wheat are also permitted. Must be 2/3 rye or wheat, no more than 1/3 barley or malt.

41
Q

What flavors and aromas does rye add to whiskey?

A

Adds a spicy, oily character.

42
Q

Where is the most rye used in whiskey?

A

North America.

43
Q

What is wheat useful for in producing whiskey?

A

Particularly when combined with corn or maize, it tends to produce a smooth, sweet distillate.

44
Q

Where is wheat most used in whiskey production?

A

Scotch grain whiskey, German whiskey, and some American distillers (called wheated bourbons).

45
Q

What type of wheat is most preferred in whiskey production?

A

Soft varieties, with higher yields and lower viscosity.

46
Q

What is Grain Whisky?

A

High ABV whisky produced in continuous stills in Scotland, Ireland, and Japan. Tend to be made from corn or soft winter wheat with some barley added for saccharification.

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