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17 Cards in this Set
- Front
- Back
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What is a name for other fruit spirits q |
eau de vie (french) Geist (german) |
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what is the aim |
capture the essence of the fruit |
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large number of different fruits used, divided into 3 main classes |
pip fruits, stone fruits, berries/soft fruits |
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Most well known pip fruit is? |
Willams Pear |
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Other examples of pip fruits |
apples quince |
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Stone fruits used include |
plums (mirabelle cherries (kirsch) |
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2 techniques used to prepare the fruit for distillation |
fermenation or maceration |
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describe fermentaiton |
fruit are crushed cultured yeast to start fermentation around 5% |
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What do stones add to the flavour profile, cherries eg. |
stone add distinct aroma to fruit spirit cherries - w/o overtly cherry flavour with stone - distinct marzipan |
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How does maceration happen and why |
berries/soft fruits can be macerated in neutral alc diluted with water. used > short supply or expensive |
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What results in a fruiter spirit maceration or fermentation |
maceration |
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double pot still |
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What can the still be equipped with |
short rectifying column, promotes extra reflux and can resul in a lighter style of spirit. |
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max strength the spirit can be |
86% |
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Why are they distilled to a high strength |
to capture the most fragrant, volatile aromatics. |
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Matuartion |
many are not aged some - mellow in glass jars or stainless steel and this process is most widely used for stone fruit |
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If wood is used what type and why |
ash, very assertive oak. high evaporation levels |
