Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
63 Cards in this Set
- Front
- Back
|
Styles of gins |
London dry gin, Plymouth gin, sloe gin, old Tom gin (sweet, out of production) |
|
|
4 types of scotch whisky |
Single malt, vatted malt, blended and single grain |
|
|
Minimal cask aging for scotch whisky |
3 years |
|
|
5 types malt whisky |
Highland, speyside, campbeltown, islay, lowland |
|
|
Differences between Irish and scotch whisky |
Irish: 3 times distilled (higher abv), larger stills, no kilning of the malt over peat fires, not sold until it is 7 years old, continuous still method Scotch: 2 times distilled mostly pot still, peat kilning |
|
|
American rye whiskey |
Min 51% rye, distilled continuous still, aged min 2y but usually 4y in new charred oak barrels |
|
|
Canadian rye whiskey |
All whiskey in Canada is called like that, must be matured for 3y |
|
|
Bourbon whiskey |
Min 51% corn plus rye, wheat or malted barley, continuous still, min 4y aging |
|
|
Corn whiskey |
Made from 80% corn |
|
|
Sour mash |
Is made by using some of the spent mash from one fermentation to start next one |
|
|
Tennessee whiskey |
Sour mash whiskey, min 51% corn, matured new charred oak and filtered through maple charcoal |
|
|
Percent abv for eau de vie de vin and brandy |
Eau de vie max 86% Brandy 94,8% and matured at least 6months in cask |
|
|
Best soils for cognac |
Grand champagne subregion rich in calcium, followed by petite champagne and borderies- chalky soils best |
|
|
3 permitted grapes in cognac |
Ugni blanc, folle Blanche and colombard |
|
|
What is fine champagne |
Spirits produced in grand champagne and petite champagne blended together |
|
|
6 cognac districts |
Grande champagne, petit champagne, borderies, fins bois, bons bois and bois ordinaire |
|
|
2 types of oak in cognac and characteristics |
Troncais less tannins and limousin more vanilla and coconut |
|
|
Cognac aging |
VS, Three star - 2y oak but usually 5 Superieur - 3y VO/VSOP and reserve cognacs - 4y VVSOP/grande reserve- 5y Napoleon - 6y XO - min 10y XXO - min 14y |
|
|
Difference between cognac and Armagnac |
Cognac pot still and Armagnac continuous or rectifying still |
|
|
3 subregions of Armagnac |
Bas Armagnac best one with Sandy/clay soils; tenareze; Haut Armagnac |
|
|
Type of oak for Armagnac |
Black monlezun oak Armagnac mature faster than cognac |
|
|
Type of oak for Armagnac |
Black monlezun oak Armagnac mature faster than cognac |
|
|
Armagnac aging |
VS/Three star - 1-3y VSOP- 4y XO/hors d’age - 10y XO premium - 20y Vintage - 10y oak |
|
|
What is eau de vie |
Alcoholic beverage distilled from fruits other than grapes |
|
|
What is kirsch |
Cherries distillate |
|
|
What is slivovitz |
Plum distillate |
|
|
What is quetsch |
Red Plum distillate in Alsace |
|
|
5 Anise based spirits |
Pernod, pastis, ricard, ouzo, absinthe |
|
|
What is schnapps |
Distillate from fermented grain and flavored with fruit |
|
|
What is mezcal |
10 varieties of agave, best from Oaxaca, two times distilled |
|
|
What is maguey |
Agave |
|
|
Which variety of agave is used to produce tequila and how long need to mature? |
Agave tequilana (blue maguey) 6-8 years |
|
|
5 production regions for tequila |
Jalisco, nayarit, Guanajuato, Michoacán, Tamaulipas |
|
|
What is tequila mixto |
At least 51% blue agave and some others sugars added |
|
|
How many apples varieties are allowed in calvados |
48 |
|
|
How many times is tequila distilled |
2 |
|
|
Classification of tequila |
Blanco or silver - clear unaged or aged up to 60 months Joven abocado or golden tequila - unaged tequila mixto with flavourings Reposado aged in wood for 60 days to 1 year Anejo aged in wood no larger than 600l for min 1y Extra anejo or ultra aged - no larger than 600l for min 3y |
|
|
4 styles of sake |
Junmai-shu; honjozo-shu; ginjo-shu; daiginjo-shu |
|
|
AC calvados domfrontais min percentage of pears? |
Min 30% pears |
|
|
Minimum days of fermentation for ac calvados and ac pays d’auge and domfrontais |
Ac calvados 28 days Domfrontais and pays dauge 42 days |
|
|
Cask aging |
Min 2y and domfrontais min 3y |
|
|
Age indications of calvados |
Fine/trois etoiles/ trois pommes/ vs - min 2y Vieux/ reserve- min 3y VO/ VSOP/ vielle reserve- min 4y Hors d’age/xo/ tres vieille reserve/ tres vieux/ extra/ napoleon - min 6y |
|
|
Two types of genever |
Jong genever cereal grains and malt wine and oude genever malted barley and aged |
|
|
What is pommeau |
Blend 2/3 apple juice and rest calvados and aged in oak. It has own aoc pommeau de normandie |
|
|
What is fraise |
Strawberry distillate |
|
|
What is framboise |
Raspberry distillate |
|
|
What is bitters |
Spirit strongly infused with plant, roots, fruits etc… |
|
|
Citrus liqueurs |
Back (Definition) |
|
|
What is maraschino |
Colourless cherry flavovoured liqueur from Italy |
|
|
What is midori |
Melon flavoured green liqueur produced in Mexico |
|
|
What is kahlua |
Mexican brown liqueur made from rum and coffee |
|
|
What is Tia Maria |
Dark brown coffee flavoured liqueur |
|
|
What is amarula |
In South Africa cream liqueur flavoured with the fruit of the marula tree (fruity, cream caramel flavour) |
|
|
What is baileys made from |
Blend of Irish cream and Irish whiskey |
|
|
What is baileys made from |
Blend of Irish cream and Irish whiskey |
|
|
What is Devonshire royal |
Cream liqueur blend of whisky, brandy and Devonshire cream |
|
|
What is amaretto |
Italian brown liqueur made from apricot kernels and spices |
|
|
What is anisette |
Colourless from anise plant |
|
|
Herb flower and nut liqueurs |
Back (Definition) |
|
|
2 traditional hops english varieties |
Fuggles and goldings |
|
|
What is wort |
Sweet infusion of malt or wheat then yeast added |
|
|
Cider and perry difference |
Cider made from apples and max 25% pears Perry made from pears and max 25% apples |
|
|
What is lambic |
Wild ferment beer |
