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137 Cards in this Set
- Front
- Back
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"Uisge Beatha"
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The Scots Gaelic for aqua vitae, later turned into "Whisky"
Say it "Ooshkie Bayahah" |
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Whisky
(Ingredients) |
Water
+ MALTED Barley (or other grain) + Yeast "So easy, even a Scotsman can do it..." |
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Water
(Whisky Production) |
Hard water (mineral rich) is the secret to fine Tennesse and Kentucky whiskey
Scottish distilleries tend to use soft water as most of the country's bedrock is impervious granite |
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Barley
(Whisky Production) |
"Golden Promise" was the favored type used for many years, most important to know
Scotland grows some of the finest barley for malting 2 row favored in Europe, 6 row in USA Barley is important because: historicly avalible, desirable by-products, contains the largest proportion of starch, germinates easily, contains large amounts of diastase/amlylase |
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Yeast
(Whisky Production) |
Vital catalyst to producing alcohol
Usually used in a dry form Distiller's yeast and brewer's yeast (skimmed from beer making) are both used Yeast also produces congeners, esters, alsehydes, acids |
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Scotch
(Legal Definition) |
Legally protected name has been protected since 1909
"Has to be made in Scotland and aged in oak barrles for a minimum of 3 years in a Scottish excise warehouse Minimum strength of 40% alc |
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"Blended Scotch"
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Production developed for commercial reasons (easier to produce in large volume)
Lighter style was easier to market Blend can be made up of as many as 50 indiviual malt and grain whiskies Represent about 95% of Scotch Whisky sold |
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"Malt Whisky"
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Scotch whisky made exclusivly from malted barley
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"Single Malt"
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Malted whisky from one single distillery
Each bottling is usually a blend of many casks to create uniformity |
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"Single Cask Malt"
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Whisky bottled from asingle cask
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"Vatted Malt"
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A blend of single malts from one or several distilleries, usually no more than 6
Often labled "Pure Malt" or "Malt Whisky" *Grain Whiskies can be Vatted, too... |
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"Malt Whisky"
(Scotland) |
1 of the 2 types of Scotch Whisky
"Produced exclusivly in a POT STILL and from MALTED BARLEY only" |
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"Grain Whisky"
(Scotland) |
1 of the 2 types of Scotch Whisky
Made in a Patent or Continuious Still Can be made from unmalted barley, wheat, oats, rye, so on... Some malted barley is required to kick start conversion |
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Malting- what does it do?
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Purpose is to activate the diastase in the barley which converts starch to fermentable sugars
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Malting
(Process) |
Barley is steeped in water for 2-3 days
It is then spread out on the malting floor and allowed to germinate (18-21 days) During the time on the floor, the barley must be turned at regular intervals to control the temprature and rate of germination At the desired time the germinatino is stopped by drying the malted barley in a kiln |
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Peat
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Acidic, decaying vegitation made from bog plants like sphagnum moss, heather, grasses, seaweed
For peat to develope it needs lots of rain, cold tempratures, poor drainage Location of peat bogs is important The use of peat in kilns has been traditional |
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"Peating"
(Process) |
Peat is added to the kiln fire to add distinctive, smokey flavors to malting barley
Peated malts will be blended with unpeated malts to achieve balance |
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"Milling and Mashing"
(Process) |
After it leaves the kiln, dried malt is then ground in a mill (now called "Grist")
The Grist is now mixed with heated water in a "Mash Tun" *the temprature and quality of the water is very important at this stage Diastase finishes it's work here The final product of the milling/mashing is a sugary liquid known as "Wort" |
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Fermentation
(Whisky Production) |
After cooling, the Wort is transfered to a large fermentation vessel ("Wash Back") and yeast is added
Fermentation takes from 36 to 72 hours The resulting product is 8-9% abv and known as "Wash" |
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"Wash Backs"
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Large fermentation vessel which Wort is fermented in to become Wash
Can be made from Oregon pine, larch or stainless |
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"Grist"
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Dried and milled Malt
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"Wort"
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Sugary liquid created from mixing Grist and warm water
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"Wash"
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Result of fermented Wort
8-9% abv... (it's pretty much beer) |
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First Distillation
(Whisky Process) |
First fermentation takes place in the "Wash Still"
Converts the wash in to "Low Wines" (23-30% abv) There are no cuts in this distillation |
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Second Distillation
(Whisky Process) |
Cooled Low Wines are re-distilled in the "Spirit Still" to a strength of 55-70% abv
During this fermentation, 3 fractions are obtained: 1."Foreshots" (heads) are removed and returned to Spirit Still 2."British Plain Spirits" (hearts) are a raw whisky and is saved 3."Feints" (tails) like the foreshots are removed and then returned to the Spirit Still to be added to the next batch of Low Wines |
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"Foreshots"
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Scotland
Heads from the second distillation Removed at 84 degrees C (183F) Will be checked for impurities by the Still-Man by adding H2O- if pure then pulled aside If not pure, seperated then added to the next batch to go throuh the still |
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"British Plain Spirit"
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Scotland
The hearts from the second distillation Raw whisky of about 70% abv |
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"Feint"
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Scotland
The tails from the second distillation Fragrant and flavorful! a portion will be allowed to run in to the pure spirits, the rest will go back into the still with the next batch of Low Wines |
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The Spirit Safe...
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Scotland
After 2nd distillation, the spirit goes to the Spirit Safe Here, the Excise Man ("Gauger") has momentary ownership and the spirit is meassured and taxed |
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Maturation
(Scotch) |
After the Spirit Safe, the spirit is dilluted 63.5% abv, then placed in Cask
These barrles are used, and normally come from Sherry, Bourbon (even Port, Maderia, Bordeaux) "Must be aged in OAK in SCOTLAND for 3 years" |
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Whisky- Maturation
(Effects) |
One of the most important features in whisky production
Harsh caarcteristics are lost through evaporation Slow, gentle, oxidative process Through the natural expansion and concentration of the cask, natural aromas of the environment will empart flavors Cask imparts flavors as well |
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Blending
(Whisky) |
If a whisky is to be blended it will take place after again/maturation
15-50 whiskys can be blended to enhance one another and to create a a whisky of distinctive charcter and achieve consistancy Often casked for months after blending to allow flavors to mesh |
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Scotch Districts
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1.Highlands (including Speyside)
2.Islay 3.Campbelltown 4.Lowland |
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Highland
(Scotch) |
Scotland
Home to the most distilleries Known for the most delicat flavored malts Large area makes it hard to generalize about style Speyside (a subregion) is home to very distinctive whiskies Granite mountains cause the water to be very soft Noted for elegance, heather and honey notes and sometimes a slight peat finish (peat=20-30ppm) |
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Highland Distilleries
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Glenmorangie
Dalmore Highland Park Scapa Glenfiddich (Speyside) Glanfarclas (Speyside) Glenlivet (Speyside) Balvenie (Speyside) Strathisla (Speyside) Abelour (Speyside) Macallan (Speyside) |
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"Glen"
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Scotland
"Valley" |
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The Glen of Livet
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Located within Speyside (Highlands), the Glen of the river Livet is high and hidden with a cool climate
Became so famous that many distilleries appropriated the name (Glenlivet is now the only one allowed to use it) Braeval and Tamnavulin are also located here All are delicate malts due to the extreme cold |
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"Strath"
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Scotland
Term used for large valleys |
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Campbelltown
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Scotland
Only a few distilleries are located here: Springbank Glen Scotia Hezelburn Longrow Smokey, briney style Scotch |
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Lowland
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Scotland
Lightest style Scotch Mostly used for blending Best examples have hints of lemongrass and maltiness Distilleries of note: Rosebank Auchentoshen Glenkinchie |
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Islay
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Scotland, the Islands
Say it "Eye-lah" Situated off of the west coast Most full-flavored and peaty malts Distinct, medicinal, seaweed charcter |
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Orkney
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Scotland, the Islands
Strong briney, salty charcter |
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The Islands
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Scotland
Many of the islands off of the coast of Scotland produce distintive whiskies Islay and Orkney most famous |
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Islay Malt Whiskies
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Bunnanabhain
Caol Isla Bruichladdich Bowmore Port Ellen Laphroaig Lagavulin Ardberg |
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Grain Whisky
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Made in a patent still
Mostly made from maize with a little barley distilled to a high grade of purity Less flavorful and faster maturing that malt whisky |
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"Single" Whisky
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Both Grain and Malt are avalible, there are 2 types:
1.Standard Blend: rarely states an age 2.Deluxe Blend: higher percentage of older malts, states age |
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"Cask Strength Malts"
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Scotland
Bottled straight from the cask and undilluted Range from 40-60% abv Not filtered as throughly as conventional malts and therefore not stripped of flavoring elements like fatty-acids |
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"Vintage Edition Malts"
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Scotland
Whiskey from one indentified year |
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"Single Grain Whisky"
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Scotland
From a grain distillery only Lighter in style and more neutral than malt |
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Irish Whiskey
(Basics) |
Peat not typically used in the kilning of the malt
Triple distilled in a Pot Still Often contains high percentages of unmalted barley Very smoooooooth... |
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Bourbon
(Basics) |
Roots go back to the 1700's
Can now be made anywhere in the USA Must be made from mash with no less than 51% corn Aged for 2 years in new, heavily charred American white oak barrels Both Pot and Patent stills are used No artificial coloring can be added |
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Rye Whiskey
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In the USA, must be made from minimum 51% Rye... No minimum in Canada
Mostly distilled in a patent still Good examples are full bodied and rich and require aging |
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Canadian Whisky
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"Canadian whisky shall be whisky distilled in Canada, and shall posses the aroma, taste and charcter attributed to Canadian whisky"
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Whiskey in Japan
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Suntory distillery has been making whiskey for over 75 years
Most Japanese whiskey is made the same way as it is in Scotland Japanese oak imparts tropical notes |
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Whiskey in India
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10 dedicated distillers here
Amrut Single Malt is made from unpeated mald grown in the Himalayan foothills *Cheap Indian Arrack is made from molasses and can be labled as whiskey but is not |
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Vodka
(Basics) |
Originated in the Baltic countries
Traditionally made from potatoes, most high quality vodka is now grain based "Everything that you have learned about wine is meaningless here... the more tasteless, the better..." |
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Vodka
(History) |
Fisrt appeared in Poland or Russia in 13th century
Word is of Russian origin- "Zhizennia Voda", translates to "Water of Life" Discrepincy as to who first created vodka, but by 1505 it had taken root in Russia |
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Vodka Today
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Over 40 million cases sold in the USA each year
Smirnoff accounts for over 50% of US vodka sales Over the past 10 years sales of premium and ultra-premium vodka has sky-rocketed Some can have very distinctive tastes and be fabulously smooth |
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Belvedere
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Polish
Made from hand-selected rye and considered to be one of the finest vodkas in the world |
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Ketel One
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Dutch
Made from wheat Family owned for over 10 generations, each batch is quality tested by a family member |
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Tequilla
(History) |
Mexico
Distilled from the sap of the Agave-Tequilana (Weber-Blue variety), this specfic variety grows only in Jalisco in western Mexico After harvest the spikes are cut off and the hearts are cooked, shredded then pressed to release the sweet juice The juice is fermented to make what is known as "Pulque" |
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"Pulque"
(History) |
Seen as a gift from the gods during the Aztec empire and was normally reserved only for priests, nobility and the very ill
It was thought that in the intoxicated state it induced, one was able to speak with the gods So highly prized, human sacrifices were made to ensure a steady supply |
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Tequilla
(Distillation) |
Single distilled=regular
Double distilled=higher quality Types: Repasado, Anejo |
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Tequilla vs. Mezcal
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They are not the same!
"All tequilla is mezcal, but not all mezcal is tequilla..." Mezcal is made from fermented Agave nectar, but not required to be made from Blue Agave Tequilla is mezcal made from only Blue Agave Tequilla never has the worm in the bottle |
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Rum
(Basics) |
One of the most widely distilled spirits
Made from fermented sugar cane- either juice rom the cane or molasses Mostly made in the West Indies, Guyana, Cuba, Puerto Rico, South America, South Africa, India, Austrailia Many claim that it originated in Barbados |
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Rum
(Production) |
Molasses is a thick, sweet black glutinous liquid that is a by-product of sugar refining
This is the base of most rums It is diluted with water prior to frementation Traditionally, most rum was double distilled in a Pot Still Now most is made using a Continuous Still |
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Gin
(Basics) |
Compound spirit- the base neutral spirit is redistilled in a type of Pot Still with 'botanicals'
These can be added in a powdered form or as concentrated oils Juniper, corriander, lemon peel, cassia bark... so on |
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"London Dry Gin"
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Light flavor, ultra dry gin
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"Plymouth Gin"
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Full flavor, aromatic type of gin
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"Genever"
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Dutch style gin
Old style, Pot distilled Very oily, rich. Usually drunk neat or lightly chilled |
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Absinthe
(Basics) |
"The Green Fairy"
Originally developed in Switzerland Became fashionable and by the end of the 19th century was being mass produced, the quality lessened Became illegal "Thujone" was held responsible for the negative effects |
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History of Distillation
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Dates back to 3500 BC in the manufacturing of elixers, medicines, perfumes in Mesopotamia
Came to Europe in the 6th century when the Arabs invaded Thought to cure any number of illnesses "It prolongs life, clears away ill humors, revives the heart and maintains youth" |
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Cognac AC
(Basics) |
Area lies just north of Bordeaux
Better known that Armagnac due to closeness to sea ports Distillation of the area's wone probably begain in 1530's due to Dutch influence in the area Double distilling became common but the mid 1700's Officially delimited in 1909 with the naming of the Crus AOC status in 1936, and tewaks to the aging requirements in 2000 and 2003 |
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Cognac
(Viticulture) |
Third largest vineyard area in France
Large expansion during the late 60's and early 70's Since then the outlying areas have seen signifigant reductions in vineyard area The AC is comprised of many small growers who sell grapes or eaux de vie to distilling firms 75,000 ha under vine Max yeild 102 hl/ha Mechanical harvesting is common 11.25 kg of grapes=9 liters of wine=1 liter Cognac |
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Cognac
(Grapes) |
Ugni Blanc- 95% of total plantings
Folle Blanch and Colombard make up the majority of the rest... Some Semillon, Blanc Rame, Select, Juracon Blanc and Montils |
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Cognac
(Vinification) |
Chaptalization is not permitted
Vertical screw press outlawed High in acid Low in alcohol (8-10%) No sulfer addition- cloudy, un-fined base wine Used of lees in distillation is individual Generally, the fermentation of the base wine lasts 3 weeks |
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Cognac
(Districts) |
1.Grande Champagne
2.Petit Champagne 3.Borderies 4.Fins Bois 5.Bons Bois 6.Bois Ordinaires |
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Grand Champagne
(Cognac) |
Considered to be one of the best districts
High chalk content in the soil Wines are extreamly floral and slow to mature |
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Petit Champagne
(Cognac) |
Considered to be the best district
Very chalky soils Final product is delicate and worthy of aging |
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Borderies
(Cognac) |
Quality district
Clay/chalk soils Final product is nutty and mellow |
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Fins Bois
(Cognac) |
Very little chalk in the soils here
Most brandies are of little intrest One sectionof slopes above the town of Jarnac does have chalky patches and makes some interesting, floral brandies- "Fins Bois de Jarnac" |
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Bons Bois and Bons Ordinaires
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Bons Bois is the largest area
Not particularlly interesting brandies- light and elegant at best Mostly useful for cooking and marinating Final spirit from these areas tend to be a bit coarse |
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"Congeners"
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Distilling
Crucial flavoring components as well as noxious impurities The skill of the distiller is to remove the undesirable congeners while keeping the desirable 150 congeners may be present in a freshly distilled spirit |
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Why a Copper Still?
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Copper is acid resistant
Removes organic sulfides from the base wine Conducts heat extreamly well |
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Factors That Affect Style and Quality
(Cognac/Armagnac) |
Terrior
Shape of the still Le Chapeau Le Serpantin Le Col de Cygne Proportion of heat collected Subsequent maturation of spirit |
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Cognac Still
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Copper pot still with a capacity of 30 hl
AOC law requires that the still must be be fired with a naked flame (NO COIL HEATING) WIne is heated to 80 degrees C |
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"Premier Chauffe"
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The first distillation of Cognac
The result is known as the "Brouillis" Milky apperance, roughly 27-32% abv Around 1/3 of the original charge of wine placed in the still |
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"Bonne Chauffe"
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Second distillation of Cognac
3 sets of Brouillis are redistilled Cutting of the "Tete" (heads) and "Queue" (tails) happend in this distillation |
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"La Coupe"
(Cognac) |
The cutting of the heads and tails that take place in the second distillation
"Tete" (heads) "Coeur" (heart) "Queue" (tails) |
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"Tete"
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"Heads"
Cognac |
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"Coeur"
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"Hearts"
Cognac |
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"Queue"
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"Tails"
Cognac |
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Style/Quality Factors
(Cognac) |
Origin of the grapes
Presence of lees (or not) Shape of the still Proportion of the heat collected Temprature curves Skill of the Fireman and the Stillman Maturation |
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Maturation
(Cognac) |
Minimum of 2 years in Trocais or Limousin oak
Spirit reduces to about 60%, loss is due to evaporation and is dependant upon humitity of the individual cellar After 15 years in a damp cellar, over half of the original product is lost |
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Oak/Cask Choice
(Cognac) |
Limousin: windly used and considered superior for Cognac, fatter/looser grain allows more oxygen, intigrates more tannin into the spirit
Troncais: ideal for Cognacs requiring less aging, fewer tannins released from tighter grain wood Casks are unique! AOC law requires that wood must be from 50 year old trees. new casks are seasoned will lesser quality grades until the wood has mellowed 270-450 liter casks... 350 is the most common |
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Blending
(Cognac) |
Usually occurs cone the indiviual Cognacs have matured
Crucial to maintaing consistant house styles Prior to shipping the spirit is cut with distilled water Color can be adjusted by the addition of caramel |
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"Troula Companiacencis Richon"
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Cognac's signature mold
Feeds on vapors resulting from evaporation Looks like black soot |
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Maturation: Extraction
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The new spirit is stored in casks, making the wood's soluable extractable substances and giving the spirit a golden tone.
An evolution in color, flavor and bouquet. |
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Maturation: Hydrolysis
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A trasitory stage.
The spirit gets ready to 'digest' the wood Color tends to darken |
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Maturation: Oxidation
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Flavors soften, scent of braised wood dissappears and gives way to floral and vanilla tones
With more time, the spirit becomes more increasingly mellow, the bouquet grows righer, and the 'rancio' flavor appears |
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"Rancio"
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Charentes term used to designate the complex and specfic aromas that are aquired from extended time in oak
Increases over the years |
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Compte System Basics
(Cognac) |
Authorities gaurentee the age of Cognac for the first 6 years
Measures the age of the spirit in years from the end of the distillation Compte from 0-6... rules have recently changed to allow up to a Compte 10 |
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Cognac Compte Specfics...
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Out of the still the Cognac is Compte 00
On April 1st of the following the harvest, it becomes Compte 0 The following April 1st, the Cognac has spent a full year in cask and becomes Compte 1 The following April 1st it is Compte 2, and so on until it reaches Compte 10 |
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VS or *** Cognac
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Must be at least Compte 2
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V.S.O.P Cognac
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Minimum of Compte 4
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Reserve or Napoleon Cognac
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Minimum of Compte 6
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X.O. Cognac
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Minimum of Compte 8... was Compte 6 until 2000
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Fine Champagne Cognac
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Indicates a blend of Grand and Petit Champagne with a minimum of 51% Grande CHampagne
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Vintage Cognac
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Not permited for sale until 1989
Rules changed and now some vintage Cognac is permitted to be made under very strict controls |
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Early Landed Cognac
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These were Cognacs of less than six years of age that were shipped to england for again (Bristol)
Stored in Cellars which were much cooler than their French counter-parts Evaporation is much lower so it produced a very specfic Cognac with distinctive softer charcter |
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Biscuit
(Cognac) |
Famous House
First to advocate the use of Limousin oak |
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Camus
(Cognac) |
Famous House
High end specialist from own and grower vineyards |
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Courvoisier
(Cognac) |
Famous House
Supplier to Napoleon |
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Davidoff
(Cognac) |
Famous House
Blend developed to compliment Havana cigars |
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Delamain
(Cognac) |
Famous House
Old Cognac specialist from Grand Champagne vineyards Buy 15 year old spirit and age them for a further 10 to 40 years |
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Hennessy
(Cognac) |
Famous House
Best selling brand in the world Own Limousin forest 98% of production is exported First to use VSOP, *** and XO on lables Some Cognac is over 100 years old |
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Hine
(Cognac) |
Famous House
Known for vintage Cognac 6 generations in the family dating back to the 1800's |
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Martell
(Cognac) |
Famous House
Second largest brand Top seller in France Angel's Share=2.5 million bottles per year |
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Remy Martin
(Cognac) |
Famous House
Inventor of the dark bottle Founded in 1724 Use only Grand and Petit Champagne (Fine Champagne) |
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"La Part des Anges"
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Evaporation in Cognac of maturing spirits
"Angel's Share" |
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Armagnac
(Basics) |
Name is from "Ars Magna" (Latin) for the "Great Art" of the alchemist
Located in Gascony region SE of Bordeaux Has a longer history of production than Cognac, but distribution was more difficult due to location For every bottle of Armagnac sold, 100 bottles of Cognac are sold |
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Armagnac Districts
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1.Bas Armagnac
2.Haut Armagnac 3.Tenareze |
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Bas Armagnac
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The best region
Rich top soil known as "Boulbene" with sand and clay subsoils Yeilds wines with low alcohol and high acid |
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Tenareze
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Armagnac
Undulating hills with mixture of chalk and "Boulbene" Gives wines that lead to powerfull and more full flavored brandies |
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Haut Armagnac
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High Chalk content in soils
Poorest quality brandies Lots of wine produced here Sold either as Vin de Pays de Gascongne or used as a base for Sekt in Germany |
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Armagnac
(Grapes) |
Ugni Blanc (most important)
Picpoule Colombard Blanquette Baco Blanc 22a* *Only hybrid allowed in French AOC production |
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Armagnac
(Distillation) |
Smaller scale than Cognac
*Generally single distilled* Usually carried out in an Armagnac Still (Similar to a continuous still), though pot stills have been allowed since 1972 Distilled at a slightly lower temprature than Cognac Heads and tails are removed Retained spirit is is lower in alcohol than Cognac- 52-60% abv |
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Armagnac
(Oak) |
Local Monlezun oak- very sappy
Trocais oak is also permitted |
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Armagnac
(Flavor Profile) |
Tends to be softer and rounder than Cognac with aging- full rich and earthy
Tends to age far more slowly than Cognac |
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Armagnac Compte System
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*** 1 year old
VS 2 years old VSOP/Reserve 5 years old XO, Napoleon, Extra, Vielle Reserve 6 years old Hors d'Age at least 10 years old Vintage dating is permitted- date of bottling mentioned on the lable |
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Cognac vs Armagnac
(Impurity Ratio) |
Cognac: 70% pure with 30% impurities
Armagnac: 60% Pure with 40% impurities |
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Marc
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France
Brandy made with the residue of skins and stalks from wine grapes More common in Champagne and Burgundy |
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"Fine"
(French Brandy) |
Term for high quality brand made in French regions other than Cognac and Armagnac
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"Fine de la Marne"
(French Brandy) |
Brandy made from the lees rich wines removed rom Champagne during disgorging
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Spanish Brandy
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2 DO controlled brandy producing regions: Jerez and Penendes
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Brandy de Jerez
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Spain
Solera aged to accelerate maturation 95% of Spainish brany production Arien is the most used grape, most of the base wine is sourced from la Mancha Single, Double, Pot and Continuious Stills are all used DO since 1989 |
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Brandy de Penedes
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Spain
5% of Spanish brandy production Cognac style of production with Pot Still Made from Parellada base wine Maturation can be intersting... |
