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457 Cards in this Set
- Front
- Back
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What is the definition of Brandy?
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Brandy is the distillation of the fermented juice of fresh grapes without the addition of any other spirits.
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What are the 6 regions of Cognac?
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1. Grande Champagne
2. Petite Champagne 3. Borderies 4. Fins Bois 5. Bon Bois 6. Bois Ordinaires / Bois a Terroir |
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What is the first distilled spirit in Europe?
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Commonly accepted to be brandy from Andalucia.
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What are the 3 main grape varietals that make Cognac?
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1. Ugni Blanc
2. Folle Blanche 3. Colombard |
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Describe the "brouillis" process.
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The wine is heated slowly for two hours in stills by open flames fueled by coal or gas. At 78 C the alcohol vaporizes and travels through the coiled pipes in the cooling tank where it condenses into "broullis". This contains all the alcohol and some water plus flavorings and trace elements. The brouillis is at about 30 % abv and is approximately 1/3 of the
quantity of wine that was put into the still. |
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How many times is Cognac distilled?
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Twice.
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What kind of pot stills are used for making Cognac?
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Charentais Stills (copper alembic)
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Talk about the process of the 2nd distillation of Cognac.
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When there are three lots of brouillis, they are put together in a clean pot still, and redistilled. Only the middle portion of this distillation, bonne chauffe is used. It has taken approximately nine casks of wine to produce one cask of bonne chauffe.
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What are the three parts of 2nd distillation of Cognac?
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1. Foreshots or tete
2. Bonne Chauffe 3. Aftershots or Queue |
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What is "angels share"?
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Cognac evaporates 2-3 % every year, and the term "angels share" is used.
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Where is Cognac located?
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In France, NE of Bordeaux.
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Does Cognac improve over time in bottle?
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No, Cognac only matures while in cask.
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What are considered the two best regions within Cognac? What kind of soil is found here?
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1. Grand Champagne
2. Petite Champagne 3. High percentage of chalk |
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If Cognac has "Fine Champagne" on it, where is the brandy from?
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This is made entirely from brandies produced from grapes grown in the Grande and Petite Champagne regions, with a minimum of 50% coming from Grande Champagne region.
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If VSOP, VO, Reserve is labeled, how long has the Cognac been matured in cask?
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Minimum of four years.
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If XO, Cordon Bleu, Antique, or Hors d'Age is labeled, how long has the Cognac been matured in cask?
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Minimum of six years. In 2010 the minimum changed to ten years.
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Are vintage dated Cognacs allowed?
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Yes, but they are very rare.
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If VS, *** is labeled, how long has the Cognac been matured in cask?
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Minimum of two years.
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What are the 3 regions of Armagnac?
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1. Le Haut-Armagnac (Upper Armagnac)
2. Le Tenareze 3. Le Bas-Armagnac (Lower Armagnac) |
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What kind of still is used commonly for producing Armagnac?
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Armagnac distillation is accomplished through a unique 'alambic Armagnacais' a type of column still which produces a heavy vinuos aroma and flavor.
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Which allow the designation of brandy from a single grape variety to be declared on the label? Armagnac or Cognac
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Armagnac allows varietal to be on the label.
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What are the 4 primary grape varietals for Armagnac?
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1. Ugni Blanc
2. Folle Blanche 3. Colombard 4. Baco Blanc |
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If VS or *** are labeled on Armagnac, how long has it been aged?
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Minimum of two years.
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If VSOP is labeled on Armagnac, how long has it been aged?
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Minimum of five years.
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If XO or Napoleon is labeled on Armagnac, how long has it been aged?
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Minimum of six years.
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What are the main differences between Cognac and Armagnac?
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1. Cognac is distilled twice, while Armagnac usually only once.
2. Cognac is distilled at 72% abv, and Armagnac @ 58%, giving Armagnac more flavor. 3. Distillation of Cognac must be complete by March 31 following the harvest while Armagnac must be complete by February |
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May Armagnac be vintage dated?
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Yes, and is more common then vintage Cognac.
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Where are grape brandies produced?
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Wherever wine is made.
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If Hors d'age is labeled on Armagnac, how long has it been aged?
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Minimum of ten years.
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What is Marc Brandy?
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Made by distilling the fermented liquor obtained from steeping the grape pips and skins left after the grapes have been pressed for the production of wine. ie Italian Grappa or French Marc
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What is Marc de Champagne?
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This is distilled by one company, is then oak matured and sold by most of the top champagne houses. EU regulations state that Marc may only be produced from the distillate of grape pomace with or without water.
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What is Grappa?
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This is an Italian Marc and may only be produced in Italy.
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What do the terms Invecchiata and Stravecchia mean?
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Invecchiata = aged
Stravecchia = extra maturation Both refer to oak aging. |
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What is significant about the german brandy producer Asbach?
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Produces brandy in Germany, but the wine used is imported from France.
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Where is Bagaceira produced?
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Portugal
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What is the definition of Whiskey?
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The distilled product of fermented grains, including unmalted and malted barley, maize, rye, oats, and wheat.
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Brandy de Jerez can only be made in Jerez, Spain. T or F
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False, Brandy de Jerez is originally from Jerez, Spain, although it can be made in other regions of Spain.
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What is Immature Brandy?
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Immature Brandy is a US specific term for grape brandy that has been matured in oak for less than 2 years.
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What kind of Brandy is produced by law in South Africa?
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South African law dictates Cognac like brandy production with double distillation in copper pot stills and aging a minimum of 3 years in oak barrels.
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In the production on Brandy, which distillates are lighter and which are heavier?
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The pot still distillates (holandas) are fuller bodied. The column still distillates (aguardientes) are lighter.
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What are the four potential sources of flavor for Brandy?
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1. Wine/Fruit base
2. Fermentation 3. Distillation 4. Maturation |
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Does the EU allow flavor additives to Brandy?
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No and the EU also doesn't allow added alcohol to Brandy. They do allow caramel color additive to adjust/maintain consistency.
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How is the aging system for Brandy de Jerez different from, say, Cognac?
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Cognac uses static aging. Brandy de Jerez employs the solera system just as is used in sherry production.
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What is Vieil Armagnac?
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Old Armagnac - blends aged more than 6 years in barrels. This is XO/Napoleon designation changed by the BNIC in 1999
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What is the standard size for barrels in Armagac?
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Post distillation Armagnac is placed in 400 liter barrels for aging.
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What is the minimum age requirement for Brandy according to the EU?
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The EU standard for brandy is matured for at least one year in oak receptacles or for at least 6 months in oak casks/barrels.
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What are the 3 types of Brandy de Jerez according to the Consejo Regulador?
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Solera (aged avg 1 year), Solera Reserva (aged avg 3 years), Solera Gran Reserva (aged avg 10 years)
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What are the 4 primary types of beverages?
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1. Non-alcoholic beverages
2. Soft drinks 3. Hot beverages 4. Alcoholic beverages |
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What are Tannins?
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Tannins are a bitter, astringent polyphenol that is a component of oak.
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What is repasse?
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Repasse is the second distillation of Cognac.
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What must Bourbon Whiskey be made from?
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Minimum 51% corn. May also be made from maize, rye, and malted barley.
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Besides being a minimum of 51% corn, what are some other requirements for Bourbon Whiskey?
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1. Aged in charred new oak barrels.
2. Nothing can be added but pure water. 3. Distilled at no more than 160 proof, barreled at no more than 125 proof and bottled at no less than 80 proof. |
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Bourbon must be from where?
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Anywhere in the USA that allows the distillation of drinkable spirits.
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What is Bottled-In-Bond Bourbon?
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Bottled-In-Bond Bourbon is produced at one distillery during one distilling season and aged a minimum of 4 years and bottled at 100 proof.
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Where is Tennessee Whiskey produced? Name two producers.
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By law, only in Tennessee.
Jack Daniels and George Dickel |
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What must American Rye Whiskey be made from? What are some other requirements?
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Minimum 51% rye and aged in new charred oak casks for a minimum of two years. Same standards as Bourbon except for the grainbill.
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What does the term "Straight" define?
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If the spirit spent a minimum of two years in the appropriate barrel.
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What is one significant difference between American Whiskey and Scotch Whisky?
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Many American whiskies rely on new charred wood to contribute flavor to the spirit, Scotch whisky relies on used casks for a more subtle interaction between wood and spirit; used Bourbon and Sherry casks are generally employed to aged Scotch.
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What is Corn Whiskey made from?
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Minimum 80% corn.
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What is Palinka and where is it from?
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Palinka is a fruit brandy traditional to Hungary.
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What is Creme de Menthe?
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Mint flavored liqueur, either green or colorless.
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What is the difference between Slivovitz and Slivovice brandies?
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Slivovitz is a fruit brandy made in Bulgaria, Bosnia and other third world countries.
Slivovice is a strong brandy, 140 proof or higher, made in Slovakia, Czech Republic and Poland. |
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How many New World classifications of whiskey are there? Name them.
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Nine classifications of whiskey in the New World.
Whiskey, Canadian, Bourbon, Rye, Corn, Wheat, Blended, Light and Spirit |
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What is the scientific definition of Alcohol?
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Alcohol is a general term for any organic compound in which a hydroxyl group is bound to a carbon atom, which in turn may be bound to other carbon atoms and further hydrogens,
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Do the five primary whiskey families have significant production differences?
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Yes - While American, Canadian, Irish, Japanese and Scotch are all whiskies they do have significant production differences.
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What are the boiling points for water and for ethyl alcohol?
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Water boils at a temperature of 212 degrees F while ethyl alcohol boils at a lower 173 degrees F.
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What is "peatiness" in Scotch whisky?
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"Peatiness" is a characteristic of Scotch whisky. Scotland's many peat bogs provide another ready source of combustile material, but burning peat produces and oily smoke that infuses the malted barley with its scent and character. This "peatiness" transmits a dominant note in the finished whisky, especially in those spirits produced at coastal or island distilleries.
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What is the agent in fermentation?
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The agent in fermentation is yeast.
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What is Sambuca?
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An Italian colorless liqueur with a flavor of licorice, elder brush and anise. This drink is served flaming with a coffee bean floating in it.
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What is the practical limit for alcohol strength of fermented beverages such as wine and beer?
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18% ABV because yeast cannot grow when the alcohol concentration is higher.
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Commercial distillation results in a constantly boiling mixture that never goes above what proof?
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191.2 proof or 95.6% ABV
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What are the five classifications of Scotch whisky?
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1. Single Malt Scotch
2. Single Grain Scotch 3. Grain 4. Vatted 5. Blended Scotch |
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What is Single Malt Scotch?
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Single Malt Scotch is distilled from 100% malted barley in a pot still at a single distillery.
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What is Single Grain Whiskey?
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A Single Grain Whisky is distilled at a single distillery and malted barley with or without whole grains of other malted or unmalted cereals and does not comply with the definition of Single Malt Whiskey.
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What is Blended Whisky?
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Blended - whiskey from different distilleries and of different classifications are combined. In some categories grain neutral spirits and non-whiskey blenders may be used as well.
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What is Vatted Whiskey?
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Vatted - a blend of single malt whiskies which have been distilled at more than one distillery,
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What are some requirements of Scotch whisky?
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All Scotch whisky must be produced in Scotland, distilled twice (or more), and aged for at least three years.
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What type of Scotch whisky is makes up the most production?
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Blended Scotch whisky
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How many whisky distilleries are currently in production in Japan?
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6 (10 if you count individual brands)
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Bourbon is strongly associated with where?
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Bourbon County, Kentucky
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By law bourbon must be distilled from a mash bill of?
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51% corn
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By law bourbon must be distilled to a minimum of?
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80% ABV
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By law bourbon must be matured in? For how long?
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For a minimum of 2 years in new charred oak barrels no bigger than 200 litres
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Bourbon may not have?
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Colour adjustment.
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Bourbon mash is fermented for approximately how long in what?
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3 days in wood or stainless steel fermenters.
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Describe how bourbon distillers deal with hard, akaline water
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A minimum of 25% 'Backset', an acidic residue from the column (beer) still is added to the wash.
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In the production of Bourbon, what does 'backset' do?
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Backset evens out the character between batches, aids yeast propogation, reduces the chance of bacterial infection and increases the acidity of the wash.
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What is 'backset'?
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Used in the sourmash process 'backset' is the acidic residue left in the bottom of the column (beer) still from the previous ferment that is added to the wash to even out the character between batches, aid yeast propogation, alter the PH of the mash (making it more acidic) and to aid in avoiding bacterial infection. A minimum of 25% must be added.
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In the production of American whiskey yeast is...?
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Considered an important contributor to flavour.
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How many Old World classifications of whiskey are there? Name them
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There are seven Old World classifications of whiskey.
Whiskey, Single Malt, Single Grain, Pot Still, Grain, Blended and Vatted. |
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What is sweet mash?
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Sweet mash is fermented using fresh yeast only, without the addition of any backset from a previous distillation.
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Briefly describe the distillation of bourbon
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The fermented mash is distilled in a column still known as a beer still, producing 'low wines' these are then put through a 'thumper' or a basic pot still known as a 'doubler' which reduces impurities and increases alcoholic strength.
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When bourbon leaves the distilling process it is known as?
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White dog or high wines.
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Bourbon is matured in barrels stored within?
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Either a modern brick storehouse or a traditional wood and metal clad 7-9 story 'rackhouse'. Which has great temperature fluctuations between the top and the bottom and requires blending, barrel rotation or spirit movement (between barrels) for consistancy
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Define the American whiskey term 'small batch'
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Small batch is an unregulated term which refers to a selection of barrels of any number (it may be 20 or 70)
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What types of whiskey could you expect to find from the USA?
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Bourbon, Tennessee Whiskey, Rye Whiskey, Corn Whiskey, light whiskey, straight whiskey
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What is the differences between Tennessee Whiskey and Bourbon?
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Tennessee often does but is not required to have a mash with 51% corn. 'The Lincoln County Process', implemented in 1823, is the main difference which requires the 'white dog' to be filtered , before maturation, through 10 meters of sweet maple charcoal which takes around 10 days, it mellows and imputs a sweet, smokey flavor.
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Define straight whiskey
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(USA) Whiskey with a mash of 51% single grain, distilled to no more than 80% ABV, matured in new charred oak for at least 2 years.
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Define Light Whiskey
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In the USA a whiskey distilled to between 80-90% ABV, and aged in used or uncharred new oak barrels. Lighter and less complex than straight whiskey.
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What recent change has developed affecting Tennessee Whiskey
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In 2009 the restrictive statute that limited distillation of drinkable spirits to only 3 of Tennessee’s 95 counties (Lincolne, Moore & Coffee) was revised to include an additional 41 counties in hope to encourage small boutique distillers.
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What is the model for Japanese Whisky?
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Scotch whisky production. They even spell it without the 'e' like Scotch whisky.
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Where do the Japanese Distilleries source their grain?
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They grow their own barley and some import malted barley from Scotland.
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Do the Japanese Distilleries have peat?
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Yes and they import peated malt from Scotland and produced some peated malts.
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Do Japanese Distilleries do blended or single malts?
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Both. Single malt is produced in pot stills while grain whisky is produced in column stills.
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Who introduced the practice of blending whiskies in Scotland?
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Andrew Usher introduced blended whiskey to Scotland in 1853
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Is there a comraderie among Japanese distillers?
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Not really. They don't exchange whiskies so most are basically single malts from one distillery only.
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Which whiskey classification has ruled the global marketplace unchallenged for 100 years?
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Scotch - American whiskey was deterred by prohibition from 1920 to 1933 and Irish whiskey was crippled by the Irish Independence movement for two generations.
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Canadian Whiskey standards are:
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1. Mash of cereal grain saccharified (converted into sugar) by the diastase of malt or other enzymes.
2. Aged in small wood barrels for a minimum of 3 years 3. Mashed, distilled and aged in Canada 4. Not less than 40% ABV (80 proof) at bottling 5. May contain caramel color and flavoring |
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What are the rules for Irish Whiskey?
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1. Must be distilled in Ireland from a mash of malt and cereal.
2. Irish Pot Still Whiskey must be distilled soley in pot stills in Ireland from a mash of cereal grains saccharified by the diastase of malted barley. |
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Where is whisky making assumed to have been created?
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Ireland. It was spread to Scotland by Irish monks.
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What is poitin?
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Illegal Irish whiskey (moonshine). Although rural distillers in Scotland went legal in 1823, Irish did not.
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Why are there so few distilleries in Ireland left today when there were hundreds at one time?
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After independence from England, Irish government imposed such high taxes which forced many out of business. Export market to US collapsed during Prohibition and they couldn't provide enough product afterwards.
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Which distilleries are left in Ireland?
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Bushmills in the north (owned by Diageo), Cooley in the east (independent) and Midleton in the south (owned by Pernod Ricard and includes multiple brands).
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What are small grains?
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Any grain other than corn.
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IDL/Midleton is so dominant its style has set the standard for Irish whiskey production. What is the standard?
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Triple distillation, a percentage of unmalted barley in pot still whiskies and unpeated malt.
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What does unmalted barley do to the flavor profile of Irish Whiskey?
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Spicy, fruity and oily. Firmness to the palate balancing softness of malt.
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In the production of Irish whiskey, how did the use of unmalted barley originate?
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Middle 1800s tax was imposed on malted barley. People started using some unmalted barley to avoid more tax. It gave higher yields of alcohol.
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What are the standards of the Scotch Whiskey Order of 1990?
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1. Must be distilled in Scotland from water and malted barley and may contain other whole grains
2. Fermented only by the addition of yeast 3. Must be distilled at less than 94.8% ABV to retain the flavor of the raw materials. 4. Must be matured in Scotland in oak casks for no less than 3 years. 5. No added substance other than water and caramel coloring. 6. May not be bottled at less than 40% ABV |
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Explain pot still distillation.
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One of two wash stills for the first run produces low wines of 22-50% abv. Then into feints still to produce pot feints of 50-78% abv. Then into spirits still where it is separated into foreshots, new make and feints. Different cut points are used for each distillate.
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Eau Du Vin is what in France
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Brandy
Water of Life |
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Minimum Alcohol and aging of Brandy per EU
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ABV of 36%
Minimum oak aging period of 6 months |
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Where is Cognac and Armagnac
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SW France
NE of Bordeaux |
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How many regions of Cognac AOC are there
Name and Rank |
6
Grande Champagne Petite Champagne Borderies Fins Bois Bons Bois Bois Ordinaires or Bois à Terroirs |
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Cognac is distilled from base wine produced primarily from what grape varieties?
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Colombard, Folle Blanche and Ugni Blanc (Trebbiano in Italy)
These three grapes must comprise a minimum 90% of any Cognac labeled by region, such as “Grand Champagne”, |
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How many times is Cognac distilled
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Cognac is distilled twice in a copper Charentais pot still
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What is the brouillis
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The first distillation of Cognac produces a spirit of 27-29% alcohol called the brouillis
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What are the 3 parts of the second distillation of Cognac know as Repasse.
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The tête (heads)
Bonne chauffe (middle) Queue (tails) |
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Cognac can be released with what labeling
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VS (“Very Special”) or after two years in cask.
VSOP (“Very Special, or Superior, Old Pale”) requires a minimum four years in cask, XO (“Extra Old”) requires a minimum six years in cask Napoléon and Hors d’Age also indicate a minimum six years of aging |
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In Cognac production, where must the oak barrels originate?
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Cognac uses only oak barrels from Limousin or Troncais-style barrels.
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Where is Armagnac located
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SE of Bordeaux
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How many grape varietals are permitted in the production or Armagnac?
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10 but Ugni Blanc, Folle Blanche, Colombard and Baco Blanc are the primary grape varieties in Armagnac.
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How is white rum usually produced?
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Using a continuous still and matured for just one year in glass or stainless steel.
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What is the least expensive spirit to produce?
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Vodka because it is distilled at a higher proof which produces a high alcohol yield and low cost production process.
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What are some of the common bases for making vodka?
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Potatoes or Cereal Grain, but it can be made from grapes, beets, corn and even sugar cane.
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What is an Organoleptic Sensitivity Threshold?
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Organoleptic sensitivity threshold is the concentration at which the taste and aroma of a congener may be identified correctly.
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What are the three aroma and flavor characteristics found in many vodkas?
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1. Natural
2. Fermentation derived 3. Processed |
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By EU standards, what is the minimum alcohol strength of vodka at bottling?
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37.5% ABV or 75 proof
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What is Aquavit?
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Originally from Scandinavia, this spirit is made from fermenting potatoes or grains, and flavored with caraway root and other aromatics.
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Where is Demerara Rum produced?
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It is produced exclusively in Guyana, and takes its name from the river Demerara.
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What is Cachaca produced from? Where is it found?
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Fermented sugar cane and Brazil is the leading producer.
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How are most dark rums produced?
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They are distilled twice, usually with a pot still. This helps darken the rum, but it gets its color mostly from the addition of caramel.
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Where is Rhum Agricole produced?
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On the French island, Martinique. This island may claim under Martinique AOC, being the southernmost appellation of France. Rhum is the French spelling of rum.
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What is the only source that can produce Agricole rum?
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Sugarcane juice.
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What's the main difference between Cognac and Armagnac
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Armagnac may be distilled twice in a Charentais pot still, but approximately 95% of brandy from this region undergoes only one distillation in a copper continuous still
Armagnac produces a more flavorful, less pure, and less alcoholic spirit than double distillation in a pot still |
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What is the labeling Ages of Armagnac
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VS Armagnac is aged for a minimum of two years,
VSOP Armagnac is aged for five years XO is aged for six years Hors d’Age Armagnac is aged for a minimum of ten years |
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What style of rum is produced in Barbados?
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Light and clean rums are produced in Barbados. They are also indigent to Cuba, Puerto Rico, Trinidad and the US Virgin Islands.
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Guadaloupe, Grenada, Jamaica and Martinique all produce what style of rum?
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Medium styles of rum.
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Spain produces brandy in what region
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Andalucía
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Brandy de Jerez use what grapes
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Airén and Palomino
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How long are the following brandies aged
Solera Solera Reserva Solera Gran Reserva |
Solera 1 year on average
Solera Reserva for 3 years Solera Gran Reserva for 10 years |
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How much sugar is in molasses?
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Molasses is a by-product of the sugar manufacturing process and is approximately 55% sugar.
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Portugal produces brandies called
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aguardente
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What are the four sources of flavor for rum?
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Sugar Cane, Water, Yeast and Barrel Wood
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Which islands produce full bodied/pungent styles of rum?
|
The Dominican Republic, Guyana, Surinam, Haiti, French Guyeana
|
|
|
What 2 countrys make Pisco
|
Chile and Perus
not aged in wood |
|
|
Why char the Bourbon barrels for aging?
|
Removes any aggressive elements in new spirit.
|
|
|
What is a rackhouse?
|
7-9 story buildings whose temperatures can only be controlled by opening closing windows. Along with climate results in large temperature fluctuations
|
|
|
What other storage buildings are used for aging bourbon besides rackhouses?
|
Brick warehouses which may be heated in winter. Its effectiveness compared to rackhouses is a subject of debate.
|
|
|
How do Bourbon producers work with the great temperature fluctuations in rack houses?
|
Either cross blend between floors, rotate barrel positioning, or use best as single barrel/premium bottlings.
|
|
|
What are pomace spirits produced from
|
produced from pomace—the remnants left after pressing grapes rather than wine and are therefore not brandies
|
|
|
Example of Pomace spirits
|
Marc (France)
Grappa (Italy) Bagaceira (Portugal |
|
|
What is needed for whiskey to be a bourbon?
|
Whiskey must be made from mash bill of 51% corn to which is added a selection of small grains. Max 80% abv and aged at max 62.5% in new charred American oak barrels for 2 years and no color adjustment is allowed.
|
|
|
What characteristics does corn give Bourbon?
|
Signature soft sweetness. The less corn - the fuller flavored the bourbon.
|
|
|
What characteristics does Rye give Bourbon?
|
Bourbon's attack. Rye is aromatic, lemon accented an slightly dusty when young. In middle palate is intense, acidic, slightly oily quality begins to bite. Gives spicy lift to finish.
|
|
|
What characteristics does wheat give Bourbon?
|
Gentle rounded quality and notes of honey.
|
|
|
What is rum Industriel produced from?
|
Molasses
|
|
|
How long do many rum producing countries require the rum to be aged in wood?
|
One year
|
|
|
What is the minimum alcohol content for flavored rum?
|
30% ABV or 60 proof
|
|
|
Discuss cooking corn in the production of Bourbon.
|
Corn is ground into meal and cooked at high temps along with a little bit of malted barley which helps to liquefy the corn slurry. Corn mash has to cool before anything else is added.
|
|
|
During mashing, why does corn mash have to be cooled before adding anything else?
|
Too high a temperature and rye balls form and there is a greater risk of bacterial infection.
|
|
|
In Bourbon production,add rye/wheat to corn mash and cook it. Then what?
|
Temperature is dropped once more and rest of the malted barley is added for its enzymes to convert starches to fermentable sugars.
|
|
|
What is backset?
|
The acidic liquid residue left at the bottom of the beer column from last run.
|
|
|
What is the purpose of backset?
|
The hard alkaline water is made more acidic by backset. This helps yeast grow, lowers risk of bacterial infection and evens out character of different batches.
|
|
|
What is sour mashing?
|
When backset is added to the cooker. Though only a few producers use this term on label all do the process.
|
|
|
What is the law about backset?
|
Backset must make up 25% of total mash (or more as distiller wants).
|
|
|
What happens if you add the wrong proportion of backset?
|
Too much and the mash will be very dilute and acidic and lose flavor. Add too little and you get thick mash which can stick to the plates during distillation.
|
|
|
Discuss fermentation of Bourbon.
|
Bright yellow mash ferments for 3 days on average. Each producer has his own cultivated yeast to produce desired profile.
|
|
|
In Bourbon production, what is the name of the column still for the first run?
|
Beer still. All bourbons and whiskies are distilled first in this, except Labrot&Graham. This is a copper or stainless still with copper packed around certain plates.
|
|
|
In Bourbon production, how does beer still work?
|
Mash is pumped in at top, zigzags down meeting live steam from bottom. Alcohol goes up to collection plate and then to worm condenser. The non alcoholic liquid residue at the bottom is the backset for the next ferment.
|
|
|
In Bourbon production, what comes out of the beer still?
|
Backset and low wines.
|
|
|
In Bourbon production, where do low wines go after the beer still?
|
Into doubler to remove impurities and boost alcohol.
|
|
|
In the production of Bourbon, what is a thumper?
|
Device used in second distillation along with doubler.
|
|
|
How does a thumper work?
|
Vapor is fed through a basic hydroselection column with water retaining the heavier alcohols.
|
|
|
What is the new spirit called after its second distillation in the thumper/doubler?
|
New spirit = high wines = white dog
|
|
|
How many primary whiskey families are there? Name them.
|
Five - American, Canadian, Irish, Japanese, Scotch
|
|
|
In the production of Bourbon, why use American oak for aging?
|
High in color extractives, vanillin and lactones, give spirit its reddish hue and signature vanilla, coconut, pine (in time = sweet spices, chocolate, tobacco, cherry)
|
|
|
What are liqueurs?
|
Liqueurs are sweetened flavored spirits. The flavorings are extracted from fruits, seeds, plants, herbs and spices.
|
|
|
What are the three methods for extracting flavors for the production of Liqueurs?
|
Infusion, Percolation, Distillation
|
|
|
What is Advocaat?
|
Low-strength liqueur, yellow in color, made from egg yolks, sugar, aromatics, vanilla and brandy. The best is produced in Holland.
|
|
|
What is Amaretto?
|
Brown-colored Italian liqueur made from apricot kernels and spices.
|
|
|
What is Apricot Brandy?
|
A golden-colored liqueur usually made from apricots and brandy, the best being flavored with apricot kernels.
|
|
|
Which is the most diverse of the seven spirit families?
|
Liqueur is the most diverse in terms of production and in taste characteristics.
|
|
|
What are the four general flavor presentation styles of liqueur?
|
1. Fruity
2. Nutty 3. Spicy 4. Spirit |
|
|
What do the letters DOM on a bottle of Benedictine stand for?
|
Deo Optimo Maximo, meaning "to God most good most great"
|
|
|
What is a generic liqueur?
|
A generic liqueur will be indentified by its flavor rather than a brand name. ie; amaretto, anisette, framboise, triple sec, etc.
|
|
|
What are the four sources of flavor for liqueur?
|
1. Base spirit selection
2. Flavor source 3. Flavor extraction method 4. Sweetner |
|
|
What type of liqueur is produced using the hot method of adding flavors?
|
The hot method is used mostly for seeds and flowers, such as anise, caraway, orange peel, mint, roses and violets.
|
|
|
What is Cherry Brandy?
|
A reddish-brown cherry-flavored liqueur produced in many countries. De Kuyper is a leading brand using black cherries crushed cherry kernels, cinnamon, cloves and other spiced macerated in spirit.
|
|
|
Percolation method of extraction requires hot water or steam. T or F
|
False - Percolation is a cold method. The flavoring agent is placed in a type of strainer or colander, water or base spirit is repeatedly pumped over the flavoring and allowed to percolate through it, extracting aroma and flavors.
|
|
|
How are many generic liqueurs produced?
|
Compounding - by mixing high proof neutral spirits with flavorings, then adding sweetner and coloring if desired. This is the least costly method of producing liqueurs.
|
|
|
What is Curacao?
|
Similar to Cointreau. Originally a Dutch liqueur made from spirit and the peel of Curacao oranges, now made worldwide from orange flavored ingredients. It is made in various colors - amber, red, blue and green.
|
|
|
What is Triple Sec?
|
A crystal colored orange-flavored liqueur produced worldwide.
|
|
|
How many types of base spirits may be used to produce liqueurs?
|
Six - Whiskey, Brandy, Vodka, Gin, Rum, Tequila - Any of these can be the base spirit for liqueurs.
|
|
|
What are plant liqueurs?
|
Plant liqueurs main flavoring agents are plants. These include anisette, creme de cacao, creme de menthe, and Kummel.
|
|
|
What is Creme de Cacao?
|
Brown or colorless chocolate and vanilla-flavored liqueur produced in many countries.
|
|
|
What are Natural-Colored liqueurs?
|
Natural colored liqueurs main flavoring agent is the fruit itself. These include apricot, blackberry, cherry, creme de cassis, maraschino, peach and sloe gin.
|
|
|
Rum must go through the conversion from starch to fermentable sugar before distillation. T or F
|
False - Sugar cane and molasses already contain fermentable sugars
|
|
|
What happens to barley when it is soaked in water?
|
Barley begins to germinate when it is soaked in water.
|
|
|
All whiskey distilleries use the same kind of yeast. T or F
|
False - The yeast a distillery uses will produce a distinct style of whiskey if the yeast is a proprietary strain. Even a standard dry distillers yeast can produce different styles according to the grain recipe.
|
|
|
Fermented wort or mash goes by one of two names; 'wash' or 'distillers beer'. What is the difference?
|
'Wash' is the Old World term and 'distillers beer' is the New World term for fermented wort.
|
|
|
In Old World production of whiskey, the term 'foreshots' is used to describe the first alcohols to vaporize and have undesirable characteristics. What do they call it in the New World?
|
The 'heads' are cut and used in the backset.
|
|
|
When did spirits first come about and who invented them? Also, when was wine first distilled into brandy?
|
Alembic distillation was used by the Chinese as far back as 3000 BC.
Brandy, as it is known today, first began to appear in the 12th century and became popular in the 16th century. |
|
|
What does Volatile mean?
|
easily evaporated
those elements that change from a liquid state to a vaporous state at a lower temperature than water does |
|
|
What is a Still?
|
A still is an apparatus where distillation takes place
|
|
|
What are Heads?
|
Most volatile components in liquid
vaporize at relatively low temperatures, harmful, methanol Known as 'foreshots' in the Old World. |
|
|
What are Hearts?
|
Desirable spirits that are cut for use in production. Ethanol, medium volatility. Aka 'middle cut'
|
|
|
What are Tails?
|
Least volatile components
Undesirable, heavier alcohols (fusel oils) that vaporize in the later stages of distillation. Known as 'feints' in the Old World. |
|
|
What are the important chemical reactions that occur during distillation?
|
Alcohol and water are separated
Alcohol is more volatile than water (ethanol boils at 173 degrees F, water boils at 212 degrees F) |
|
|
Describe the distillation process
|
consist of heating fermented liquid and then capturing the fumes
1. heat base product to at least 173 degrees F but no more than 211 degrees F. 2. alcohol vaporizes 3. vapors are captured and cooled 4. when alcohol vapors cool they become liquid again 5. all spirits are clear directly from the still 6. distillate is divided into 3 parts: heads, hearts, tails Most spirits are sold at 40% alcohol by volume |
|
|
What are the 2 types of stills?
|
1. Pot still
2. Continuous, Column, Coffey or Patent still |
|
|
What are the ingredients for spirits and why?
|
fruit, grain, vegetables
anything that can be fermented into alcohol can be distilled. |
|
|
Describe the pot still process and what kind of product it produces
|
Batch process - more than one distillation is required to produce a spirit of sufficient alcoholic strength
less efficient, therefore must be repeated has more flavor and retains character of base product requires maturation in cask to mellow enough to drink |
|
|
Describe the process and ending product of the Continuous still
|
continuous process
more efficient than pot still produces higher alcohol product one time only very pure, highly rectified and less flavorful and character coffey or patent still are other names for it not all product require maturation |
|
|
What is brandy?
|
Brandy is made from distilled wine made from grapes or fruit.
|
|
|
Describe the location, climate, and soil of Cognac
|
North of Bordeaux
Borders Atlantic Ocean Maritime Chalky Soil |
|
|
Describe the vitification and vinification of cognac
|
Highly mechanized
High yields as you need a lot of product Chaptalization is forbidden Aim to make a High Acid, Low Alcohol Wine |
|
|
Describe the history of cognac
|
controlled by AOC law
large vineyard area small growers sell to large houses Large houses dominate long history of successful exports River contributed to trade Dutch were responsible for cognac's breakthrough - they were taking wine home and distilling it Founder of many houses were English, Irish, and Scottish |
|
|
What are the two primary types of brandy?
|
Grape Brandy and Fruit Brandy
|
|
|
What are the three specific AOC designations allowed in Cognac?
|
1. Cognac
2. Eau-de-vie de Cognac 3. Eau-de-vie de Charentes |
|
|
Who regulates Cognac?
|
BNIC - Bureau National Interprofessional du Cognac
|
|
|
Describe the maturation process of cognac
|
Cognac picks up most of its flavor and color from wood ageing
Amount of aging defines the quality and style of cognac All matured in french oak ( type of french oak forest influences as well ) |
|
|
In the addition of Juniper, how many other flavor sources are there for gin?
|
There are over 100 sources of flavor for gin.
|
|
|
What are the four primary aroma/flavor combinations for gin?
|
1. Juniper, floral, fruity with a lack of citrus
2. Citrus and floral 3. Predominant floral 4. No dominant attributes |
|
|
Where is Armagnac located and what is the climate like?
|
South of BX
Gascony Warmer and more continental than Cognac |
|
|
What is the soil like in Armagnac?
|
mixture of sand and clay
|
|
|
Certain botanicals combine the backbone of of the gin character. Name the 6 main backbone ingredients.
|
1. Juniper berries
2. Coriander (peppery and citrus) 3. Orris root (violets) 4. Citrus ( lemon and orange peel) 5. Cardamom (grapefruit and floral) 6. Angelica root (peppery and pinene) |
|
|
What are the two primary sources of gin flavor?
|
1. Spirit base - grain or other fermentable resource/Pot still or Column still
2. Botanical recipe - Natural or Compound |
|
|
Describe the distillation process of Armagnac
|
Traditionally single distilled
Armagnac still (alambic armagnacais) - their version of a pot still Continuous method and pot still used heads and tails removed retained spirit is lower in alcohol than cognac - around 70% full flavored and full of character |
|
|
Describe the maturation labelling of Armagnac
|
VS
- 2 yrs aging in barrel VSOP - 5 yrs aging in barrel XO - 6 yrs aging in barrel Some Armagnac is also vintage dated Some sold at cask strength |
|
|
What distilled products are made in Spain?
|
2 DO controlled brandy producing regions:
1) Jerez most important in terms of quantity aged in solera in jerez most grapes from La Mancha made from Airen 2) Penedes made from Parellada |
|
|
What distilled product is made in Italy?
|
Grappa
made from wine pmace caffe coretta = coffee w/ grappa in it |
|
|
What is Calvados?
|
Brandy made from the distillation of apple cider
From Normandy (N France) Patent is still used for Cidre de Normandy (lesser product) AC Calvados du Pays d'Auge must be distilled twice in a Pot still and is generally considered to be best quality Best are oak aged |
|
|
What are some other Fruit Distillates?
|
Not oak aged
Clear Made from fermented fruit Poire William Framboise Kirsch |
|
|
What is Scotch Whiskey?
|
Distilled from low-alcohol, ale-like liquid
Produced in Scotland Must be aged for a minimum three years in wood barrells |
|
|
What is the difference between Malt Whiskey and Grain Whiskey?
|
Malt = distilled twice in a pot still, 100% Malted barley
Grain = distilled in a continuous still, may contain other grains like wheat, maize, rye |
|
|
What are the main stages of Scotch Malt Whiskey production?
|
1. Malting
2. Mashing 3. Fermentation 4. Distillation 5. Maturation |
|
|
Describe the Malting process of Scotch Whiskey production
|
aka Conversion
Malting barley Drying with peat fired flames = smoky flavor Drying with other heat source = malting, more delicate flavor |
|
|
Describe the Extraction or Mashing process of Scotch Whiskey production
|
Extraction - similar process to bee production
starch converted to sugars Resulting liquid is fermentable |
|
|
Describe the Fermentation process of Scotch Whiskey production
|
Once the wort has been fermented it is known as "wash"
|
|
|
Describe the Maturation process of Scotch Whiskey production
|
Min 3 years
traditional use of sherry casks (don't want new wood. now going to other sources for wood: bourbon barrels, port barrels, etc.) Age on bottle is min age of spirit Flavours concentrate during aging Some "single cask" and "vintage" Most spirit is cut with distilled water prior to bottling |
|
|
What are the factors that contribute to the character flavor of Scotch Whiskey?
|
Use of peat in the kilns to dry the grain gives earthy, sooty, tarlike, smoky aromas
Location of the distillery Water and rock it travels through |
|
|
What are the main types of scotch whiskey?
|
Mostly based on the location of their distillery:
Highland - huge range of styles, big river, most distilleries Islay - island. Peat Campbelltown - less peaty Lowland - traditional low peat Other Islands |
|
|
What is Irish Whiskey and how is it made?
|
Peat not normally used in malting
Based on barley and other cereals Barley is not 100% malted Triple distilled in a pot still Aged in wood in Ireland Lighter and smoother than Scotch |
|
|
What is Bourbon or Kentucky Straight Whiskey?
|
51% corn
Sour mash - yeast from the previous batch - produces a consistent style 2 years in heavily charred barrels - imparts vanilla character Pot and patent stills "straight" is aged for 2 years |
|
|
What is Vodka?
|
Traditionally made from Potatoes
Now can also be made from grain, molasses, and rice Made from a variety of materials Patent still Charcoal filter Purity is everything (no taste. filter it out) |
|
|
What are some other flavored spirits?
|
Gin
Schnapps Macerate after 2st distillation spirit with botanicals juniper usually present |
|
|
What is Rum?
|
mainly distilled from fresh sugar cane (agricole) or molasses (industriel)
Produced in tropical countries or islands. |
|
|
In the barrel, what 4 processes begin to create maturation?
|
1. Extraction
2. Evaporation 3. Reactive Oxidation 4. Concentration |
|
|
What are the 3 types of beverage alcohol crafted by man?
|
1. Wine
2. Spirits 3. Malt |
|
|
Name the 7 main classes of spirits in their order of development.
|
1. Whiskey
2. Brandy 3. Vodka 4. Liqueurs 5. Gin 6. Rum 7. Tequila |
|
|
What is Lignin to barrels?
|
A complex chemical compound found in most wood and plants. It makes up 25% to 30% of the oak mass. The heating of Lignin yields vanillin and syringol which smell and taste like vanilla.
|
|
|
What is Hemicellulose?
|
A rather weak heteropolymer found in almost all plant cells that dissolves easily by a dilute acid like alcohol. It is a primary component of oak.
|
|
|
What is the "red layer" of a barrel?
|
When the oak is charred the hemicellulose is carmelized into a reddish strata of oak. It provides the spirit with flavors like caramel, chocolate and butterscotch.
|
|
|
What is the natural color of oak matured spirits?
|
Red
|
|
|
What causes color in oak matured spirits?
|
Toasted oak tannins and the degradation and carmelization of hemicellose.
|
|
|
What is head space in a barrel?
|
Oxygen enters the barrel to fill the ever expanding "head space" and turns acids and alcohols into flavors. Known as "Reactive Oxidation".
|
|
|
What were distilled liquids called in the 14th century?
|
Ardent Spirits
|
|
|
Define Beer in the distillation process.
|
A fermented mixture of water, grains and yeast that is distilled into whiskey; it is a thick, yeasty, porridge-like mash that is fermented to 9% ABV before distillation begins.
|
|
|
What is a potable spirit?
|
A spirit that is suitable for consumption.
|
|
|
If a spirit is 40% ABV, what is its proof?
|
80 proof
|
|
|
What does yeast do?
|
Causes fermentation by secreting an enzyme that converts simple sugars into ethanol alcohol and carbon dioxide.
|
|
|
Who first called distilled liquids alcohol?
|
Arabs
|
|
|
What are the proof parameters for all whiskey?
|
Distilled at less than 190 proof and bottled at no less than 80 proof.
|
|
|
What are the five primary whiskey families?
|
1. American
2. Canadian 3. Irish 4. Japanese 5. Scotch |
|
|
What are the proof parameters for Bourbon?
|
Distilled not exceeding 160 proof, stored at no more than 125 proof and bottled at not less than 80 proof.
|
|
|
What can be added to Bourbon and/or Tennesse whiskey after distillation but before bottling?
|
Only pure water to lower the alcohol to no lower than 80 proof.
|
|
|
What is cask stength whiskey?
|
Whiskey that has no added water.
|
|
|
What are the standards of Canadian Whiskey?
|
Must be aged in small wood for no less than 3 years,mashed, distilled and aged in Canada, no less than 40% ABV and may contain caramel and flavoring.
|
|
|
Why must Scotch be distilled to an alcoholic strength of less than 94.8% ABV?
|
So it retains the flavors of the raw materials used in its production.
|
|
|
What is an Irish Pot Still Whiskey?
|
Whiskey made of 100% barley, mixed malted and unmalted and distilled in a pot still.
|
|
|
What is the minimum age requirement for Scotch?
|
Three years
|
|
|
What is the main difference between Old World and New World whiskey?
|
The Old World family has a malt centered flavor profile while those of the New World showcase the impact of barrel maturation.
|
|
|
What are the 3 presentaion styles of all whiskey?
|
1. Light and Gentle
2. Flavorful and Spicy 3. Full-bodied |
|
|
Natural congeners give whiskey the potential to present to the palate up to 6 areas of aroma and flavor attributes. What are they?
|
1. Grain
2. Sweet Aromatics 3. Fruit 4. Spice 5. Wood 6. Peat Reek/Malt effect notes |
|
|
What are the five sources of flavor for every whiskey?
|
1. grain recipe
2. water 3. fermentation process 4. distillation process 5. maturation process |
|
|
Is age important to whiskey?
|
Only in regards to how long it takes the whiskey to mature. Maturation is the most complex process.
|
|
|
Explain the five natural processes in the maturation of whiskey in barrels.
|
1. Original components react with each other.
2. Water and/or alcohol evaporate resulting in a loss of volume. 3. The alcohol/congener mix react to oxygen to create a new range of aromas and flavors. 4. The spirit extracts color, aroma and flavor from the oak. 5. The reactive and extractive processes cause concentration. |
|
|
What differentiates New World and Old World whiskey in the maturation process?
|
Geographic location. Old World is a cooler climate than New World because it is located further North.
|
|
|
Which whiskey will experience an overall gain in alcohol strength as it matures, Old World or New World?
|
New World because the warmer maturation temperatures drive more water out of the oak than alcohol.
|
|
|
Why do Old World whiskies lose alcohol faster than New World in the maturation process?
|
The cooler more humid warehouse conditions cause the moist air to permeate the barrels infusing aromatics but the alcohol evaporates faster than the water in the cooler conditions..
|
|
|
Which requires a longer maturation time, Old World or New World?
|
Old World because of cooler climate and one story maturation warehouses with a cool damp environment and little air circulation. Also Old World uses primarily used barrels.
|
|
|
What is a vatted whiskey?
|
An Old World whiskey that is a blend of single malt whiskies which have been distilled at more than one distillery.
|
|
|
In general, how does Irish whiskey differ from Scotch?
|
The malt has not been exposed to a peat reek process and it is distilled 3 times in copper pot stills.
|
|
|
Which style of whiskey do the Japanese emulate?
|
Scotch whisky
|
|
|
What classifications of whiskies are New World?
|
Canadian, Bourbon, Rye, Corn, Wheat, Blended, Light & Spirit. Mostly from North America.
|
|
|
Which whiskey is always charcoal mellowed?
|
Tennessee Whiskey
|
|
|
What are the 4 types of Canadian Whisky?
|
Flavor, Grain, Blended, Single Malt
|
|
|
What are the 3 flavor presentation styles of Brandy?
|
1. Light and gentle
2. Flavorful and fruity 3. Full-bodied and robust |
|
|
What are the 4 basic areas of Brandy flavor?
|
1. Fruit
2. Sweet Aromatics 3. Spice 4. Wood |
|
|
What are the 4 sources of flavor for Brandy?
|
1. wine/fruit base
2. fermentation process 3. distillation process 4. maturation/blending or lack thereof. |
|
|
What are the 2 types of Brandy?
|
1. Grape Brandy
2. Fruit Brandy |
|
|
Name 3 of the top appellation specific grape wine based brandies.
|
1. Armagnac
2. Brandy de Jerez 3. Cognac |
|
|
What are 2 types of Pomace Brandy?
|
Italian Grappa and French Marc
|
|
|
What are Cognac fermentation and distillation specifications?
|
1. No sugar is allowed in fermentation.
2. Distillation must be by 'brouillis" (first distillation) and 'repasse' (second distillation) in a traditional Charentais still (copper) not exceeding 30hl 3. Maximum alcohol at distillation is 72% ABV 4. Distillation must be complete by March 31 following the harvest. |
|
|
When must distillation of Armagnac be finished?
|
February following the harvest.
|
|
|
How old is a VSOP Armagnac?
|
At least 5 years old
|
|
|
What kind of fruit can be fermented and distilled to make fruit brandy?
|
Any fruit.
|
|
|
Hemicellulose has little strength. T or F
|
True
|
|
|
What makes up 20% to 30% of oak mass?
|
Lignin is a complex chemical compund found in most wood and plants.
|
|
|
What is a "red layer" in a barrel?
|
When the oak is toasted and charred the sugars carmelize into a strata of oak that is reddish in color.
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What does syringol taste and smell like?
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Vanilla
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What is the only natural color of oak matured spirits?
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Red
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What species of tree is the oak?
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The genus Quercus is native to North America.
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What is the difference between American oak and French oak?
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French oaks give wine great refinement. American oak contributes greater texture and resistance to aging.
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What are tannins?
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Astringent, bitter polyphenols found in the oak barrels. When the barrel is toasted and charred the tannins will degrade into colot and mouthfeel attributes.
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What flavor does the lactones in oak impart?
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Coconut
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What were distilled liquids called in the 14th century?
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Ardent spirits from the Latin word "ardor" which means "to burn".
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What is the prime influencer on maturation time in the barrel?
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geographic location
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What does a warmer temperature do to the maturation process?
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An overall gain in alcohol strength due to the fact that warmer temperatures drive more water out of the barrel than alcohol.
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Old World whisky requires a shorter maturation period than New World whisky. T or F
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False - the Old World climate is generally cooler, the maturation warehouses are usually one story and made of stone and has little circulation and they mature in used barrels, all taking a longer time.
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What is a blended straight whiskey?
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A blend of 100% straight whiskies.
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How many gallons in a full sized barrel?
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53 gallons
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What is a Mashbill?
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The grain recipe used to make a specific whiskey.
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What does a Doubler do?
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A type of still that is used to accomplish the second distillation of American whiskey. It removes impurities and concentrates the alcohol even further.
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What is the difference between "high wines" and "low wines"?
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"low wines" are the product of the first distillation of whiskey, "high wines" come after the second distillation.
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How does a "Thumper" differ from a "Doubler"?
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Low wines enter a thumper as vapors that are bubbled through water causing a thumping noise. Low wines enter a Doubler in condensed liquid form and make no distinctive noise.
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What is Sweet Mash?
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Mash that is fermented using fresh yeast only without the addition of backset. No straight American whiskey currently produced use this method.
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Brandy can be matured in one of 3 main ways. Name them.
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1. No aging - colorless and very fruit forward in character.
2. Single barrel aging - golden or brown color - caramel color may be added. 3. Solera process - a repetitive process of moving portions from younger barrels of brandy to mix with portions of older barrels of whiskey. |
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Can a solera brandy be vintage dated?
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No - solera brandy is a product of mixing brandy from several years.
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Jerez, Cognac and Armagnac are 3 or the 4 brandy appellations designated. Name the 4th and where it is from.
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Lourinha is from western Portugal's Estremadura region.
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What are the 3 AOC designations of Cognac?
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1. Cognac
2. Eau-de-vie de Cognac 3. Eau-de-vie de Charentes |
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What is the difference between Calvados and Applejack?
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Mainly that Calvados is from Normandy, France and Applejack is from America. They are both apple brandies with some production variances.
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What is Kirschwasser made from? What type of spirit is it?
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Kirschwasser is a brandy made from cherries.
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What are the 3 classifications of aroma and flavor of Vodka?
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1. Natural
2. Fermentation derived 3. Processed |
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The congener Ethyl Proprionate has what flavor/aroma characteristics?
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Sweet, fruity, rum, fragrant
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The congener Ethyl Laurate has what flavor/aroma characteristics?
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Fruity, floral
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The congener Ethyl Myristate has what flavor/aroma characteristics?
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Mild waxy, soapy
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The congener Ethyl Palmitate has what flavor/aroma characteristics?
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Mild waxy
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The congeners Fusel Oil and Isoamyl Alcohol have what flavor/aroma characteristic in common?
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Whiskey
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The congener Acetal has what flavor/aroma characteristics?
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Strong, tart, fruity
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The congener Acetaldehyde has what flavor/aroma characteristics?
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Pungent, diluted coffee or wine
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What are the 3 flavor presentation styles of Vodka?
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1. Crisp and clean
2. Medium 3. Creamy |
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By US standards, what is the difference between neutral spirits and vodka?
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Vodka is neutral spirits after being distilled or treated with charcoal or other materials.
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Which country has more rigorous standards for the production of Vodka, US or EU?
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The US
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The materials used to produce vodka are usually very expensive. T or F
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False
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What are the 3 primary classifications of flavored Vodka?
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1. Fruit flavored
2. Spiced 3. Cafe Expressions |
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Can a vodka made in the US have an age statement?
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No - vodka produced in the US is never aged.
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What makes vodka different from all other distilled spirits?
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Whiskey, brandy, tequila, rum, liqueurs and gin are all distilled at a lower proof to retain a distinctive flavor profile. Vodka is distilled at a high proof.
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What are the two distillation processes that make vodka neutral?
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1. Distillation flows continuosly through tanks containing no less than 1 1/2 pounds charcoal per gallon of spirit for a minimum of 8 hours.
2.Distillate is agitated for a minimum of 8 hours with 6 pounds of charcoal per 100 gallons. |
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Does vodka have to be filtered in charcoal?
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No, some producers use fine sand made from ground silicone dioxide.
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What proof are vodka's generally bottled at?
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80 to 100 proof
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Vodka can be made from any fermentable material. T or F
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True - all cereal grain, potato, corn, beets, grapes and even sugarcane can be fermented to make vodka.
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Technically, what is a cordial?
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An invigorating and stimulating preparation like peppermint cordial.
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European cordials are very high in alcohol. T or F
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False - European cordials are non alcoholic and used as flavor enhancing in mixed drinks.
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Where will you most likely find "peat reek"?
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Peat reek is found in Old World Whiskies.
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What is fermentation?
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Fermentation is the process that creates alcohol fro sugar. Yeast + Sugar = Alcohol + CO2
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What is a proprietary liqueur?
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A liqueur with a recipe composed of flavor components unique to that specific brand, i.e. Tuaca
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What is the difference between a "wort" and a "cook"?
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Both are terms for "mash". Wort is Old World and cook is New World.
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What are the 4 sources of flavor for liqueurs?
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1. Base spirit selection
2. Flavor source 3. Flavor extraction method 4. Sweetener |
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What are the 2 basic methods of adding flavors when making liqueurs?
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Cold method and Hot method
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Which type of flavors are extracted using the cold method in liqueur production?
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Fruit flavors
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How many major classifications of whiskey are produced around the world?
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Eight
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Name the 3 cold methods of flavor extraction for liqueurs.
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Infusion, Maceration or Percolation
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What is the infusion process in liqueur production?
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Water or a spirit is used to soak or steep the botanical.
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What is the maceration process in liqueur production?
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The flavor source is first pressed, crushed, cut, etc before being infused or steeped.
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What is the percolation process in liqueur production?
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Water or base spirit is pumped over the flavor source to percolate through it and is repeated continuously. It may take weeks or months.
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What is a compound liqueur?
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A mix of high proof neutral spirits and flavoring(s) that may have sweetener and color added.
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In liqueur production, how many flavor profile options are there?
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At least 6,500
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What is the minimum and maximum amount of sweetener that can be added to liqueur?
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2.5% to 35%
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Does Bourbon liqueur have to follow the same regulations as Bourbon whiskey?
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Yes
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If the label says Brandy Liqueur, what is the flavor source material?
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Grapes
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What are the two sources of origins of todays liqueurs?
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Medicinal and Scientific, both with a degree of religious inspiration.
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What is the liqueur production equation?
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base spirit X flavor option X flavor method X sugar content = total number of possible liqueurs
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Which country became famous for its Curacao?
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Holland
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What one country of origin recognizes Gin as its home spirit?
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None - Gin can be made in any country but is not claimed by any.
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What flavor is Angelica?
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Peppery and pinene
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What flavor is Coriander?
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Peppery and citrus
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What flavor is Cardamom?
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Grapefruit and floral
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What flavor is Cassia?
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Cinnamon
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What flavor is Orris?
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Violet
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What flavor is Anise?
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Licorice
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What are the three flavor presentation styles of Gin?
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1. Light and Crisp
2. Aromatic and Flavorful 3. Full-flavored |
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What are the 6 primary areas of flavor for Gin?
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1. Fruit
2. Floral 3. Herbal 4. Citrus Blend 5. Gin Resin 6. Spice |
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Name the two primary sources of flavor for Gin.
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1. Spirit base - whether it is grain based or another fermentable sugar resource.
2. Botanical recipe - Natural or Compound |
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What is Genever?
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A style of Gin produced mainly in Holland, Belgium and Germany that is malt based so it displays distinctive earthy aromas and flavors.
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What are the 6 classifications of botanicals?
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Seed, Herb, Bark, Fruit, Flower and Other flavor sources.
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By law, manufactureres cannot qualify their Gin by age. T or F
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True
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What 2 types of Gin does the US government recognize?
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Distilled Gin and Compound Gin
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How is Distilled Gin made?
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From the original distillate of mash or the redistillation of spirits with juniper berries and other aromatics customarily used.
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How is Compound Gin made?
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By Mixing high proof neutral spirits with extracts or oils of juniper berry and other botanicals and flavorings.
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What are the two methods of producing Compound Gin?
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Cold Compounding and Compounding Essence
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London Dry, Plymouth, Genever and Old Tom are all what types of Gin?
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Distilled Gin - Only American Dry can be made by the Compound method.
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Which countries produce light, clean styles of rum?
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Barbados, Cuba, Puerto Rico, Trinidad, US Virgin Islands all produce light, clean styles of Rum.
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Sugar cane came to the Caribbean from where?
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Africa is the origin of sugar cane, a perennial tropical grass.
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Which "world" does Rum originate?
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Rum is the first of two "New World" spirits developed as a result of European colonizations of the Americas.
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What is the minimum proof for Rum at bottling?
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Rum is bottled at a minimum of 80 proof.
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Why is it sometimes called Rhum?
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Rhum is French for Rum.
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Natural congeners in Rum give the potential for 6 areas of aroma and flavor attributes. Name them.
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1. Sugar Cane
2. Sweet Aromatics 3. Fruit 4. Spice 5. Wood 6. Spirit notes |
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What are spirit notes in the aroma and flavor of rum?
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Medicinal, Solvent & Ethanol are spirit notes in rum.
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What are the 3 primary flavor presentation styles of Rum?
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1. Light & Clean
2. Medium style 3. Full bodied/pungent |
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Guadelupe, Grenada, Jamaica and Martinique all produce what style of rum?
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Medium style rums that begin to show a build in molasses and anise character with hints of vanilla.
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Where is considered the birthplace of Rum?
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The Caribbean region.
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A full-bodied/pungent rum has big, bold molasses, fruity, spicy and anise character. Which islands/countries produce this style?
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Dominican Republic, Guyana, Surinam, French Guyana, Haiti all produce full-bodied/pungent rums.
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All true Rum is distilled outside Europe. T or F
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True - However, some European countries do import rum and store it for maturation while others craft products that are similar to rum.
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What are the 2 types of Rum produced?
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Agricole and Industriel - Differentiated by the form the sugar cane is in when it is presented for fermentation in the wash.
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What is Agricole Rum produced from?
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Agricole rum is produced exclusively from freshly pressed sugar cane juice.
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What is the predominant Rum type produced around the world?
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Industriel Rum is more common than Agricole.
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What is Industriel Rum produced from?
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Molasses - a by-product of the sugar manufacturing process.
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What is the composition of Molasses?
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Molasses is 55% sugar by volume of which 16-17% is sucrose, the rest being glucose and fructose.
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What is Seco Herrerano?
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Panama produces this spirit from sugar cane that is similar to vodka because it is triple distilled.
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Batavia Arrack or Arrack is a fermentation of sugar cane juice and what else?
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Red rice is used in the production of Arrack.
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What are the names of 2 spirits produced from sugar cane in Mexico?
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Aguardiente de cana and Charanda are flavored and unflavored sugar cane based liquors produced in Mexico.
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What is Tuzemak?
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Tuzemak is crafted from sugar beet sugar primarily in the Czech Republic.
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True Aguardiente is produced how?
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Aguardiente is distilled from molasses infused with anise and has additional sugar cane juice added after distillation.
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All Rum Distilleries use in some manner the same 4 sources of flavor. What are they?
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1. Sugar cane
2. Water 3. Yeast 4. Barrel Wood |
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There are rigid standards for the production of Rum. T or F
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False - Rum has no defined production methods other than the required use of sugar cane juice as the fermentable source and a minimum distillation proof level of 80
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Sugar cane juice or molasses is thinned or diluted with water prior to fermentation and called what?
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Wash or Mash
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In Rum production, what may be added to the Wash/Mash prior to fermentation?
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Dunder - the sugar cane residue from a previous distillation and Skimmings - the froth that resulted from boiling the cane juice during its refinement into sugar.
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A fast working yeast produces what style of Rum?
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Light/Clean style - slower-working yeasts causes more esters to develop during fermentation, creating fuller-tasting rum.
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Rums can take up to 20 days to ferment, is that necessary to complete fermentation?
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No - normal fermentation takes 2-3 days, the rest of the time is used for the formation of character.
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Distillation of Rum "beer" will form new congeners as a result of pyrolysis. What is that?
|
Pyrolysis is heat induced chemical changes.
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Pot-Still distillation produces a heavier style of Rum. T or F
|
True - Pot Stills are less efficient than Column Stills and allow some of the heavier congeners to carry over into the distillate.
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Does Rum mature faster than Scotch?
|
Yes - due to the tropical climate common to most Rum producing areas.
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Irish and Scotch producers lose 1 -2% of their volume to evaporation each year. What happens to Rum?
|
Rum producers may lose as much as 10% "angels share". This factor increases flavor concentration and advances maturation.
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Dark Rum is required to age for a minimum of 2 years in barrels. T or F
|
False - Although Amber/Gold Rum is typically aged at least 2 years there is no set standard. Many countries require 1 year. Also it could have caramel color added.
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In Rum production, what are short beers?
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Washes that have a short fermentation period, used in the production of silver/white rums.
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Do Silver/White Rums ever mature in barrels?
|
Some white rum producers use nonreactive containers but most is aged in uncharred or reused barrels. Additional filtration is used to eliminate any color.
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A 10 year old Rum is aged for 10 years in the barrel. T or F
|
False - A 10 year old Rum is a blend of aged rums with the youngest being 10 years old.
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What is the minimum ABV for Spiced or Flavored Rums?
|
Flavored/Spiced Rums are bottled at no less than 30% ABV (60 proof).
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What is Overproof Rum?
|
A rum with a proof level that exceeds 120 (60% ABV).
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In the history of Rum production, what was the "Triangle Trade"?
|
Slaves from Africa were exchanged for molasses from the West Indies that was exchanged for Rum in New England that was exchanged for slaves in Africa. This practice was abandoned in 1807.
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What is Grand Arome?
|
Grand Arome is Rhum Industriel made from fermented molasses and vinasse (residue after distillation).
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What is bagasse?
|
Bagasse is sugar cane stalk fiber after it has been crushed or pressed to remove the juice.
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What is a gooseneck?
|
A gooseneck connects the pot or kettle of a pot still to the condenser or retorts.
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What is houillage?
|
Houillage is recasking, the annual ritual where rum from the same production year is used to fill other barrels of rum to replace the angels share.
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What is leeze?
|
Same as vinasse. Leeze is residue left after the alcohol has been distilled from the fermented wine.
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If you are relaxing on an island, enjoying rum with friends and sharing the news of the day, what are you doing?
|
Liming - derived from the term for 18th century British sailors.
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Where is tequila produced?
|
Only in Mexico, primarily in the state of Jalisco, but also in the states of Guanajuato, Michoacan, Nayarit and Tamaulipas.
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What are 3 words in common use as names for agave?
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Maguey, Mezcal and Agave
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Are agave plants sensitive to region of cultivation or terrior?
|
Yes
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Where in the state of Jalisco will you find agave with a herbaceous and spicy aroma?
|
Amatitan and Nayarit regions of Jalisco have agave with an herbaceous and spicy aroma.
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Describe agave grown in the Highland region of Jalisco.
|
The Highland region produces a more floral and sweet agave.
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Where does the final aroma and flavor profile of tequila come from?
|
1. Type of agave
2. Distillation process 3. Aging process |
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Is the influence of fermentation stronger than the agave origin?
|
Yes
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Is agave a member of the cactus family?
|
No - Agave is a succulent and is a member of the Amaryllis family.
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The Highlands of Jalisco is a cooler region than Amatitan. T or F
|
True - Los Altos (Highlands) has a daily average temperature of 18 degrees C while Amatitan has an average of 24 degrees C.
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What is the soil composition in the valley of Jalisco?
|
More volcanic than Highlands, which contains more clay.
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What are the optimum sea levels for cultivation of agave in Jalisco?
|
Between 1100 and 2800 m above sea level, 85% are between 1600 and 2200 m above sea level.
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How long does it usually take for an agave plant to mature?
|
6 to 8 years
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The 'Mother' agave plant is always allowed to reach sexual maturity. T or F
|
False - Before the agave can flower, the flower stalk is cut.
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Is pulque made from blue agave?
|
No - Three different types of agave are considered appropriate for making pulque, but not blue agave.
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What is pulque?
|
The first agave drink was called 'pulque' and is fermented like wine.
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What is a pulquero?
|
Pulque brewer
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What is aguamiel?
|
Honey water from the agave.
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What is Inulin?
|
A polymer of fructose found in aguamiel.
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Pulque spoils rapidly. T or F
|
True - Pulque usually spoils in a few days and cannot be canned or distilled.
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What is a tinacales?
|
A fermentation shed used in the production of tequila.
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