Whisky

Question 1

How to convert starch in grain? x2

Answer 1

Key word: enzymes.

Malting.
Barley - others cooked then mixed with Barley

cooking/heating of crushed grains into liquid starch form…then crushed barley added/ enzymes present convert starch.

Question 2

Malting process

Answer 2

grains of barley left in warm damp room and allowed to grow…
…. releasing enzymes,
… turning into green malt…
… process stopped by heating (kills baby plants)
= malted barley.
… then crushed and mixed with warm water
…enzymes present convert starch in grains into sweet liquid aka wort

Question 3

name of sweet liquid created by converted starch?

Answer 3

wort

Question 4

what is wort

Answer 4

enzymes present convert starch in grains into sweet liquid aka wort

therefore styles range a lot from smooth to sharp.

What is wort?

Wort is the liquid drawn off the mash- tun in which the malted and unmalted cereals have been mashed with warm water Wort contains all the sugars of the malt and certain secondary constituents. After cooling, it is passed to the fermenting vats.
In Malt distilleries the cereals are all malted; in Grain distilleries a proportion only is malted, the remainder being unmalted. In some cases, Grain distilleries do not separate off wort, passing the complete mash to the fermentation vessel

Question 5

types of grains used? x4

Answer 5

barley
corn
wheat
rye

Question 6

Distillation equipment?

Answer 6

optional and often set by local law

Question 7

oak use?

Answer 7

optional.
most matured in oak.
balance oak flavour and primary aromas

Question 8

3 USA whiskies?

Answer 8

Bourbon
Tennessee
Rye

Question 9

Bourbon mostly made where?

typical distillation equipment?

Answer 9

Kentucky

Mostly column

Question 10

Bourbon rules?

Answer 10

min 51% corn
to be made relatively low strength
matured in new charred-oak barrels
distilled to 80% abv max (160 proof)

Question 11

Corn style & flavour associations?

Answer 11

soft

sweetcorn aromas

Question 12

Bourbon complexity achieved how?

Answer 12

using other grains. aka ‘mash bill’

Question 13

Rye style & flavour associations?

Answer 13

spicy, rye-bread

Question 14

Wheat style & flavour associations?

Answer 14

soft and smooth

Question 15

flavours associated with Bourbon matured in new charred-oak barrels? x3

Answer 15

vanilla
coconut
sweet spice

Question 16

Typical style of Bourbon

Answer 16

pronounced flavour

warming, sometimes sharp texture

Question 17

Tennessee rules? (nb similar to Bourbon but extra process required)

Answer 17

must be made in Tennessee
51% corn
matured in new charred-oak barrels
filtered through maple-wood charcoal before going into barrel (aka Lincoln County Process)

IE, a ‘straight’ (no colouration/no flavouring/2 yrs new oak) Bourbon made in Tennessee and using Lincoln Country Process eg, Jack Daniels

Question 18

What is Lincoln County Process?

Answer 18

Tennessee whisky - filtered through maple-wood charcoal before going into barrel

Question 19

Rye Whisky rules ?

Answer 19

same as Bourbon except…

51% grains are rye

Question 20

Differences between these grains? wheat vs rye

http://www.differencebetween.net/object/difference-between-wheat-and-rye/

Answer 20

Wheat ‘“ is a cereal grass that is often processed into flour and used for baking.
Rye ‘“ is also a cereal grass that can be used for baking, making whiskey, or as animal fodder.
Because wheat and rye are both members of the family Poaceae, they are naturally quite similar.

Taste of Wheat and Rye
Wheat ‘“ has somewhat of a neutral, or slightly nutty flavor. It generally takes on the characteristics of whatever is being added to it, for example sugar or salt.
Rye ‘“ has a very distinctive, sour flavor. Many people find this strong taste unappealing, especially since there is very little that one can do to make rye sweeter.

Rye ‘“ looks very similar to wheat when it is growing in a field. However, it is produces a much darker colored flour and bakes into dark brown loaves of bread.

Question 21

Grains summary CORN

https://luxrowdistillers.com/whiskey-grain-guide/

Answer 21

Corn
Corn whiskey is your best bet if you want an easy-drinking spirit. Its sweet honey, browned butter, and creamy flavors create an alluring base to keep you sipping, while its notes of toasted marshmallow — derived from the use of charred American oak barrels — add a top note that sets you over the edge.

To be considered bourbon, the whiskey must be made in America and contain at least 51 percent corn base. For the integrity of the spirit, this is a rule whiskey makers don’t want to break.

To explore the finer points of corn at its very best, look to Blood Oath, where each and every batch is unique. Pact No. 4 is the latest release in a line that has earned the label much acclaim, and it’s sublime, with caramel and honey tempered by spicy, chocolaty undertones accrued by its time resting in toasted barrels.

Question 22

Grains summary Rye

https://luxrowdistillers.com/whiskey-grain-guide/

Answer 22

Rye
If you’re the type who prefers some heat with your whiskey, get a little spicy with rye. It boasts the same ripe and dried fruit flavors as corn-based whiskeys, but with some extra nuttiness and spiciness, and an inherent richness that makes it undeniably unique.

Like bourbons, to be labeled a rye whiskey in the United States, the spirit must be made from at least 51 percent rye grain and be aged in charred American oak barrels.

For the ultimate rye experience, turn to Ezra Brooks straight rye whiskey, made from the finest rye and barley, then aged in charred American oak. It takes you on a journey, starting out slightly sweet and oaky, then ending with a warm, spicy finish.

Question 23

Grains summary Barley

https://luxrowdistillers.com/whiskey-grain-guide/

Answer 23

Barley
If you’re more of a risk taker, then barley packs a punch. Barley is mostly used for Scotch — distinguished by whisky without an “e” in its name. Barley whisky is malted and often dried with peat, which adds a smoky earthiness to its character. It also possesses an inherent bite, which is why it’s common practice to age Scotch in old port wine or sherry barrels, to mellow out the spirit and add some valuable notes of fruit and spice.

Other flavors found in a Scotch whisky include dusty leather, orange rind, dried fig, and toasted caramel. Is your mouth watering yet?

Question 24

Grains summary Wheat

https://luxrowdistillers.com/whiskey-grain-guide

Answer 24

Wheat
Once less mainstream, wheat whiskeys have emerged as a rising star in the whiskey world. They’re a real American thing; almost all wheated whiskeys are made right here in the US of A.

And talk about smooth: Filled with honey, vanilla, dried berries, spice, and toffee flavors, wheat whiskeys are some of the smoothest whiskeys made.

Wheat whiskeys also come with an inherent though subtle sweetness, guaranteeing they’ll go down soft and easy. No wonder they’ve become such crowd pleasers.

For fans of the wheat, Rebel Yell is the go-to whiskey. Its 10-Year Single Barrel bourbon whiskey is aged in charred oak barrels for 10 years, accumulating a wealth of flavors, from vanilla to caramel to citrus, and yet remaining velvety smooth.

Question 25

what is Barley?

https://www.glnc.org.au/grains/types-of-grains/barley/

Answer 25

Barley is a cereal grain that was originally native to Asia. Barley was very important in ancient times and was one of the first grains to be widely cultivated. However, when leavened bread became popular, consumption of barley was replaced by wheat and rye. Having a lower gluten content (which provides the framework for dough to rise), the application of barley in the production of bread is limited. As such, fewer people today in developed countries eat barley. Although, the discovery that barley is high in beta-glucan has given rise to its use in health-promoting food products, especially foods tailored to cardiovascular health.

A large proportion of the world’s barley supply is used make beer. Barley does however remain a staple food for many people in less developed countries such as those in North Africa and in areas where wheat is difficult to grow, such as Tibet.

Question 26

Canadian whisky - practices?
ingredient?
typical style?
labels?

Answer 26

-blending pronounced (rye) with light flavoured whisky (corn)
varied styles,
most soft due to corn usage (large brands)
Canadian Rye Whisky/Rye Whisky

Question 27

Single Malt Scotch Whisky rules?

Answer 27

Barley only
pot distilled
3 years oak maturation
Single Malt - Single Distillery

Question 28

Single Malt style?

Answer 28

malt and cereal

some- smoked aroma of peat (used in malting/heating to kill green malt shoots)

Question 29

Accounting for diversity of Single Malts?

Answer 29

shape of pot
height of pot
oak choice -
- Bourbon = coconut vanilla and spice
-Sherry barrels (less common) = dried fruit, orange peels
-use of a finishing barrel - contained a spirit or wine/trace flavours - eg, Port

Question 30

Blended Scotch Whisky distillation equip?

and style?

Answer 30

to high strength in column still,
light favoured intensity

most go into blends of malt and grain whiskies

3 years oak maturation

Question 31

Irish Whiskey distillation equipment?
typical style?
unmalted barley adds what flavour?
is use of peat typical?

Answer 31

pot and column
ligher style
unmalted barley = spicy, fruity, oily

Question 32

Irish Whiskey …
triple or double distilled?
use of barley - difference?

Answer 32

tripple

unmalted barley

Question 33

Japanese whisky…
typical style
use Scottish production model?

Answer 33

very pure

yes - ie Malt from barley using Pots

Question 34

5 Scotch whisky regions? - esp for Malt whiskys (distillery location)

which has predictable style?

Answer 34

Islay - smoky peat aroma
Highland
Cambeltown
Speyside
Lowland

Question 35

Label terms…

Scotch whisky - Aged 12 years means what?

Answer 35

age of youngest part of blend

Question 36

Label terms…

Scotch whisky - non-chill filtered

Answer 36

may become hazy

Question 37

Label terms… natural colour

Answer 37

colour only from oak

Question 38

Label terms… Cask strength

Answer 38

undiluted

Question 39

Label terms… Straight Bourbon/ Straight Rye

Answer 39

matured at least 2 years in new oak, and no colour or flavour has been added

Question 40

Label terms… sour mash

Answer 40

the acidic residue in base of the column was added back to the fermenter. Widely used in USA

Question 41

Brand example of Tennessee whisky?

Answer 41

Jack Daniels Old No 7 (very smooth, with aromas of sweetcorn, vanilla and banana)

Question 42

What is Wash?

Answer 42

The wort or mash technically becomes wash as soon as yeast is added to start fermentation However, the term is usually used to refer to the liquid at the end of the fermentation. It IS the wash which forms the raw material of the first distillation in the Pot Still process and of the only distillation in the Patent Still process

Question 43

Foreshots and feints expanded noted…

Answer 43

What are foreshots?

Foreshots is the term applied to the first fraction of the distillate received during the distillation of the low wines in the Spirit Still used in the Pot Still process of manufacture. They form the first raw runnings of this second distillation and their collection is terminated by the judgment of the stillman. The following fraction of the distillate is the potable spirit.
The foreshots are returned to the still, together with the feints.

What are feints?

Feints is the name given to the third fraction of the distillate received from the second distillation in the Pot Still process. They form the undesirable last runnings of the distillation. As noted above, they are returned with the foreshots to the Spirit Still when it is recharged with low wines.
The term is also applied to the first and last runnings from the Patent Still. in which process they are returned to the wash for re-distillation.

The feints and foreshots from the last distillation of the season are kept for adding to the first low wines of the succeeding season.

Question 44

Barley vs other grains. Notes.

Answer 44

It’s important to understand that the primary difference between most major types of whiskey is the “mash bill”: the combination of grains used to produce the wort, which is then fermented and distilled to produce the whiskey. There are other ways that production can differ as well, such as the type of still used, how the whiskey is aged, etc., but I’ll leave those for another answer.

Malting is a process by which the enzymes present in some cereal grains are activated in order to convert complex starches already present in the grains into simpler sugars that can be fermented by yeast. Barley contains a large amount of these enzymes compared to other grains. For this reason, malted barley is often combined with other grains when creating a wort, because the enzymes produced by the barley will break down the starches in the other grains more efficiently than if those other grains had been malted on their own.

Malt whiskey is whiskey produced from grains that were 100% malted. This generally means that the mash bill was 100% barley. Scotch malt whisky is required by law to be 100% barley.

Single malt whisky is a malt whisky produced at one distillery. Note that single malt whisky need not have been produced at the same time, and most single malt whisky products are blends of different barrels at different ages. This blending is done to ensure a consistent product.

Grain whiskey is anything else, typically containing corn, wheat or rye in addition or instead of barley. All of the major American whiskey categories, like bourbon, rye whiskey, and Tennessee whiskey, are grain whiskeys. The term grain whisky is usually only applied to Scotch whisky in order to distinguish the product from malt whisky, but may be used elsewhere