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 (not essential knowledge)

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

3 USA whiskies?

Answer 7

Bourbon
Tennessee
Rye

Question 8

Bourbon mostly made where?

typical distillation equipment?

Answer 8

Kentucky

Mostly column

Question 9

Bourbon rules?

Answer 9

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

Question 10

Corn whiskey style ?

Answer 10

soft

sweetcorn aromas

Question 11

Bourbon complexity achieved how?

Answer 11

using other grains. aka ‘mash bill’

Question 12

Rye whiskey style?

Answer 12

spicy, rye-bread

Question 13

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

Answer 13

vanilla
coconut
sweet spice

Question 14

Typical style of Bourbon

Answer 14

pronounced flavour

warming, sometimes sharp texture

Question 15

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

Answer 15

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 16

What is Lincoln County Process?

Answer 16

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

Question 17

Rye Whisky rules ?

Answer 17

same as Bourbon except…

51% grains are rye

Question 18

Differences between these grains? wheat vs rye

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

Answer 18

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 19

Grains summary CORN (not essential knowledge)

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

Answer 19

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 20

Grains summary Rye (not essential knowledge)

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

Answer 20

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 21

Grains summary Wheat (not essential knowledge)

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

Answer 21

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 22

what is Barley? (not essential knowledge)

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

Answer 22

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.

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 23

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

Answer 23

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

Question 24

Single Malt Scotch Whisky rules?

Answer 24

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

Question 25

Single Malt style?

Answer 25

malt and cereal

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

Question 26

Accounting for diversity of Single Malts?

Answer 26

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 27

Blended Scotch Whisky distillation equip?

and style?

Answer 27

to high strength in column still,
light favoured intensity

most go into blends of malt and grain whiskies

3 years oak maturation

Question 28

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

Answer 28

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

Question 29

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

Answer 29

tripple

unmalted barley

Question 30

Japanese whisky…
typical style
use Scottish production model?

Answer 30

very pure

yes - ie Malt from barley using Pots

Question 31

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

which has predictable style?

Answer 31

Islay - smoky peat aroma
Highland
Cambeltown
Speyside
Lowland

Question 32

Label terms…

Scotch whisky - Aged 12 years means what?

Answer 32

age of youngest part of blend

Question 33

Label terms…

Scotch whisky - non-chill filtered

Answer 33

may become hazy

Question 34

Label terms… natural colour

Answer 34

colour only from oak

Question 35

Label terms… Cask strength

Answer 35

undiluted

Question 36

Label terms… Straight Bourbon/ Straight Rye

Answer 36

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

Question 37

Label terms… sour mash

Answer 37

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

Question 38

Brand example of Tennessee whisky?

Answer 38

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

Question 39

What is Wash?

Answer 39

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.