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24 Cards in this Set
- Front
- Back
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Define Alembic
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pot still
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DISTILLATION - Carbohydrate containing plant materials are allowed to ferment, producing a dilute solution of ethanol in the process. Spirits are prepared by distilling these dilute solutions of ethanol. Components other than ethanol, including water, esters, and other alcohols, are collected in the condensate, which account for the flavor of the beverage. Separating the alcohol from the water and other components in the beer/wine.
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Spirit refers to a distilled beverage that contains no added sugar. From vapor of distillation.
Popular spirits include brandy, fruit brandy, gin, rum, tequila, vodka, and whisky. Distilled beverages bottled with added sugar and added flavorings, such as Grand Marnier, Frangelico are liqueurs. |
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4 main Scotch Whisky regions
1. Islay Islands- most strongly flavored of peat/sea air brine 2. Highland- elegant, balance of heather & peat |
3. Campbeltown- only 3 distilleries (springbank, glen scotia, & glengyle). elegant peat, soft, floral
4. Lowland- lightest Whisky, used for blending dev w cont still, blends dozens of malt and grain whiskies (johnny walker) |
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Peat and role in making Scotch
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Decomposed vegetation. whisky distillers use peat fires to dry malted barley. Gives some a distinctive smoky flavor, called peatiness.
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SPIRITS
1. Base alc beverage and 2. method of prod are key 1. Base alc: The raw materials a. Beer- from grain or veg (vodka, rum, teq, gin) b. Wine- grapes (Brandy, Grappa) or fruit (Calvados-apple) |
2. Method of Prod- the still and aging
a. Continuos still spirits vs pot-still spirits b. Barrel aging (length) |
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What is Bourbon and how is it diff than Scotch
Bourbon is American whisky - rely on charred wood to contribute flavor. must be 51% corn |
Scotch whisky relies on used casks for a more subtle interaction between wood and spirit—used Bourbon and Sherry casks are generally employed to age Scotch.
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1. Base Alc
White Spirits (beer based): Gin, Vodka, Rum, Teq White Spiits (wine based): Grappa, Eaux-de-Vie |
1. Base Alc
Brown (beer): Whiskey (Bourbon, Tenn, Scotch, Irish) Rum Brown (wine): Cognac Armagnac, Calvados, Brandy |
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Best sub regions of Cognac- Brandy
1. Borderies 2. Grande Champagne- limestone & soft chalk 3. Petite Champ- limestone & soft chalk |
4. Fins Bois- "groies" hard red limestone and clay
5. Bons Bois & Bois Ordinaires Sand *fine champagne- 50% eau de vie sourced from Grande Champ |
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Best sub regions of Armagnac AOC:
*Brandy distilled grapes baco blanc, ugni blanc, folle blanche, colombard |
1. Bas Armagnac- silicious clay, sand, boulbenes
2. Tenereze - clay & limestone boulbenes 3. Haut Armagnac- chalk, clay, and limestone 4. Blanche Armagnac - may be made in 3 above- NO COLOR ADDITIVES ALLOWED |
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Best sub regions of Calvados (Normandy)
-distilled apple cider |
1. Calvados AOC
2. Calvados Pays d'Auge (best AOC) - Pot still 2X 3. Clavados Domfrontais |
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Main Grape of Cognac AOC:
* BRANDY distilled from grapes at least twice from : |
1. Ugni Blanc
2. Colombard 2 distillations: a. Brouillis- first spirit only 28% b. Bonne Chauffe- heart of 2nd distillation- 140 proof |
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Cognac AGING
blending of diff barrels for a consistent house style is critical |
Min of 2 years in new french oak casks
1. 3 star and VS - min 2 years 2. 5 star and VSOP- min 4 years 3. Napoleon, XO - min 6 years |
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Armagnac AGING
Min of 2 yrs in aging in new French oak casks - blending of diff barrels for consistent house style critical |
1. 3 star & VS -2 years aging
2. 5 star & VSOP - 5 years 3. Napoleon & XO - 6 years 3. Hors d'Age - 10 year 4. XO Premium- min 20 years aging |
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Continuous still spirits
short distillation vodka, gin, light rum & tequila and aquavit |
lighter cleaner spirits not aged and usually bottled and meant for near term consumption
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Pot stilled spirits
slower distillation, more complex malt whiskey, cognac, armagnac brandies, and whiskies |
heavier darker colored and usually aged in wood
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Spirits are fermented beverages that have been distilled for higher alcohol. Beer/w boiled & alc vaporized. Vapor collected, condensed n2 potent liquid.
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All spirits start as wine or beer.
Wine fermented from fruit Beer fermented grain or veg |
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White spirits (beer based)
gin, vodka, light rum, light tequila |
White spirits (wine based)
eaux, de vie, grappa, marc |
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Brown spirits (beer based)
bourbon, tennessee, canadian, scotch, irish |
Brown spirits (wine based)
Brandy, Cognac, Armagnac, Calvados |
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Malt Whiskey- Pot Stilled
-original Scotch Whiskey -barley steep in water & toasted -flavored in peat |
- dbl distilled in copper pot stills
- aged in sherry, bourbon, port, or madeira barrels |
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Whisky is a generic term for distilled beer
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Brandy is a generic term for distilled wine
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IRISH WHISKY
Smooth |
Cereal grains based
Aged 3 yrs Most triple distilled No peat |
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F. BRANDY- is a spirit produced by distilling wine, typically an after-dinner drink. Also produced from fermented fruits other than grapes, but these products are typically named eaux-de-vie, especially in France.
Three main types of brandy. The term "brandy" denotes grape brandy if the type is not otherwise specified. |
1. Grape Brandy- prod by the distillation of fermented grapes. Armagnac, Cognac, Pisco, Lourinhã (Portugal)
2. Fruit Brandy- Calvados (Normandy-apples), Applejack (USA apple brandy), Eau de vie is a French term for colorless fruit brandy. 3. Pomace Brandy- prod by ferm & distillation of grape skins, seeds, & stems that remain after grapes have been pressed to extract their juice. French = Marc, Italian = Grappa |
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Fortified wine is wine to which a distilled beverage (usually brandy) has been added. Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it before or right after fermentation is complete.
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Many different styles of fortified wine have been developed, including Port (sweet red), Sherry (dry- fino, sweet-olorosso), Madeira (apertif/dessert), Marsala, Commandaria wine and the aromatized wine Vermouth.
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VDN- Vins doux naturels are lightly fortified wines typically made from white Muscat or red Grenache grapes in S France. Muscat de Beaumes-de-Venise are from white Muscat grape, whilst Banyuls and Maury are from red Grenache.
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Regardless of the grape, fermentation is stopped by the addition of up to 10% of a 190 proof (95%) grape spirit. The Grenache vins doux naturels can be made in an oxidised or unoxidised style whereas the Muscat wines are protected from oxidation to retain their freshness.
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