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14 Cards in this Set
- Front
- Back
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How to extract flavours? |
Maceration; distillation; steam distillation; vacuum distillation; percolation |
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What is cold compounding? |
A simple method of flavouring spirits such as the cheapest guns and many flavoured vodkas. Flavour concentrates are added directly to the spirit. This method is cheaper than maceration and-or distillation of botanicals, but the results can taste less complex. |
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What is steam distillation? |
The botanicals are mixed in a reservoir of water or suspended above it. The water is boiler, extracting flavours from the botanicals. The flavoured vapours are condensed. This technique is particularly suitable for the extraction of essential oils. This is because oil and water cannot mix and other form two distinct layers in the liquid that is collected, which can then easily be separated. |
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What is vacuum distillation? |
This is a variation on distillation or steam distillation as described above. By introducing a vacuum to the still the liquid boils at a lower temperature. It is particularly useful when the flavour compound to be extracted can be damaged by high temperatures. |
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% different gin |
Gin - 37.5% Distilled gin - 37.5% Juniper flavoured - 30% London dry - 37.5% |
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What is ouzo? |
Greek anise drink equivalent of Pastis. Large number of styles and production methods, classic is highly rectified spirit redistilled with anise (and/or other) mastic. |
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Aperitifs |
Are palate sharpener before a meal. Best known, Italian Campari, crimson hue lends colour to cocktails and whose bitterness is tempered being bitter orange, rhubarb and quinine. Cynar is based on artichoke and 13 plants and herbs. Aperol similar time Campari but lower in strength, less complex and more herbal. |
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Digestifs |
Sweet or overly bitter. Averna, Italian, mix of herbs, barks and botanicals. Jagermeister, German, 56 ingredients including ginger, star anise, fruits, botanicals |
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Cocktail bitters |
Bottled at high strength which have been reduced to their essence. Angostura, Venezuela, bitter barks and tropical botanicals. |
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Emulsion |
A state where the fats in the creams are tiny globules and haven’t formed any lumps. To remain stable add emulsifier typically sodium caseinate and liqueur goes through a process called homogenisation which involves heating to 55C at a pressure 300x atmospheric pressure. |
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Eu law liqueurs |
Min sugar 100 g/l and min 15% alc. natural and nature-identical. Liqueurs with crème de... min sugar 250 g/l. Crème de cassis must have a min 400g/l. Fruit and brandy along side the kabel: like cherry brandy. |
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Jamaican pot still rums |
- Common cleans - delicate and slightly floral are the lowest Ester time containing between 80-150 esters - plummets - (light tropical fruit) have a slightly higher concentration of around 150-200 esters - wedderburn (fuller, deeper fruit, more body with increased pungency and lift) contains 200 plus esters - continental flavoured or high esters - at the top of the scale with 500-1700 esters. Gloss paint, acetone, nail polish remover) but with water changes to pineapple and banana |
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Jamaican pot still rums |
- Common cleans - delicate and slightly floral are the lowest Ester time containing between 80-150 esters - plummets - (light tropical fruit) have a slightly higher concentration of around 150-200 esters - wedderburn (fuller, deeper fruit, more body with increased pungency and lift) contains 200 plus esters - continental flavoured or high esters - at the top of the scale with 500-1700 esters. Gloss paint, acetone, nail polish remover) but with water changes to pineapple and banana |
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How are continental flavoured or high Ester Jamaican rums made? |
5-10 day fermentation with dunder and cane waste during the process |
