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MS Prep > Spirits & Cocktails_revised-Apr-2013 > Flashcards

Spirits & Cocktails_revised-Apr-2013 Flashcards

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1
Q

Acquavit

A

Scandinavian liquor fermented from potato or grain and flavored with caraway and other aromatics

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2
Q

Shochu

A

Japanese spirit traditionally distilled from saké similar to vodka without charcoal filtering
Can be made from grain or potato

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3
Q

Vodka

A

Neutral spirit distilled from grain, potato, grapes, beets, etc.
Usually on continuous still with multiple passes and charcoal filtering for purity
Min. 37.5% abv
If not potato or grain, must state base on label

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4
Q

American Proof

A

Double abv%

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5
Q

Percolation

A

Method by which a spirit is flavored through pumping alcohol over flavoring agent

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6
Q

Infusion

A

relatively fast method of flavoring spirits by steeping flavoring agent in alcohol at elevated temperatures

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7
Q

Maceration

A

Slow, cold method of flavoring spirits by steeping flavoring agent in alcohol

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8
Q

Methods for flavoring spirits

A

Infusion
Maceration
Percolation

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9
Q

In terms of character how does the resulting spirits from pot and continuous stills differ?

A

Continuous still strips excess congeners thereby sacrificing distinction for a cleaner spirit.

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10
Q

Continuous Still

A 
AKA Coffee-, Column-, Patent-Still
Produces purer spirits than Pot Still
Has two columns: analyzer & rectifier
Uses steam rather than direct heat
Strips excess congeners
Higher alcohol spirits
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11
Q

Pot Still Distillation

A 
Heat applied to wash directly
Vaporizes ethyl alcohol, water, congeners
Travels through condensing coil
Cooled & collected
Produces flavorful but impure spirits
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12
Q

Congeners

A

Volatile molecules (esters, other alcohols, aldehydes) which contribute flavor to a spirit

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13
Q

Heads & Tails

A

The first and last part of the wash to condense respectfully and contain unwanted, potentially harmful congeners, so must be discarded

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14
Q

Boiling pint of ethanol

A
  1. 4*C

173. 12*F

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15
Q

The Wash

A

Fermented liquor prior to distillation

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16
Q

London Dry Gin

A

Most common style
No indication of geographical origins
Wide range of proprietary blends, most with juniper, citrus & spices
Brands: Beefeater, Tanqueray, Bombay, Boodles, Gordon’s

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17
Q

Genever

A

Dutch spirit that preceded Gin
Distilled at least in part from malt wine and flavored with juniper
Sweeter and less alcoholic than London Dry Gin
Can be barrel aged

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18
Q

Styles of Genever

A

Oude (old): min. 15% malt wine, max. 20g/L rs
Jonge (young): neutral, <15% malt wine, max. 10 g/L rs
Corenwyn: min. 51% malt wine, cask-aged, max. 20 g/L rs

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19
Q

Malt Wine

A

Distillate of corn, wheat & rye incorporated in Genever production

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20
Q

Krupnik

A

Liqueur
Poland
Honey

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21
Q

St. Germain

A

Liqueur
France
Elderflower

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22
Q

Strega

A

Liqueur
Italy
Saffron, herbs, spices

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23
Q

Chartreuse

A

Green or Yellow Liqueur
France
Plants, herbs, roots, spices

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24
Q

Kümmel

A

Liqueur
Denmark
Carroway

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25
Q

Licor 43

A

“Quarante y Tres”
Liqueur
Spain
Vanilla, herbs, spices

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26
Q

Anise-flavored Liqueurs

country of origin

A 
Ouzo (Greece)
Anisette (Italy)
Galliano (Italy) w/vanilla & herbs
Sambuca (Italy) w/elderberry
Pernod (France)
Ricard (France)
Pastis 51 (France)
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27
Q

Whiskey-based Liqueurs

A 
Drambuie: Scotch-heather honey, herbs
Glen Mist: Scotch-heather honey, herbs
Glayva: Scotch-tangerine, herbs, honey
Irish Mist: Irish-honey, herbs
Southern Comfort: American-peach, orange, spice
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28
Q

Disaronno Originale

A

Italian liqueur from Saronno (Lombardia)

Apricot kernel oil, burnt sugar, essence of 17 fruits & herbs

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29
Q

Amaretto

A

Liqueur
Italian
Apricot & almonds

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30
Q

Frangelico

A

Liqueur
Italy
Hazelnut

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31
Q

Godiva

A

Liqueur
Belgium
Chocolate

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32
Q

Kahlúa

A

Liqueur
US (originally Mexico)
Coffee

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33
Q

Tia Maria

A

Liqueur
Jamaica
Coffee

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34
Q

Amarula

A

Liqueur
South Africa
Cream & Marula fruit

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35
Q

Bailey’s

A

Liqueur
Ireland
Cream & chocolate

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36
Q

Advocaat

A

Liqueur
Denmark
Sweetened egg

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37
Q

Curaçao

A

Liqueur
Dutch Antilles
Lahara Citrus

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38
Q

Van Der Hume

A

Liqueur
South Africa
Tangerine

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39
Q

Maraschino

A

Liqueur
Cherry
Croatia

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40
Q

Cherry Heering

A

Liqueur
Denmark
Cherry

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41
Q

Pisang Ambon

A

Liqueur
Netherlands
Banana

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42
Q

Midori

A

Liqueur
Japan
Melon

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43
Q

Malibu

A

Liqueur (rum-based)
Barbados
Coconut

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44
Q

Sloe Gin

A

Liqueur (sweet gin-based)
England
Sloe Berries

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45
Q

Glayva

A

Scotch Whisky based liqueur flavored with tangerine, honey & spices

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46
Q

Cointreau

A

Liqueur
France
Orange

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47
Q

Grand Marnier

A

Liqueur (Cognac-based)
France
Orange

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48
Q

Chambord

A

Liqueur
France
Back Raspberry

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49
Q

Crème de Cassis

A

Liqueur
France
Black Currant

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50
Q

Angostura Bitters

A

Cocktail bitters produced from rum in Trinidad

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51
Q

Chinotto

A

Small orange-like citrus fruit
Sour & bitter
Used as flavoring agent in most Italian amari

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52
Q

Bitters

A

Essentially aromatic herbal spirits

3 styles: cocktail, aperitivo, digestivo

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53
Q

Bitters with Gentian as component

A 
Aperol (Italy) also rhubarb, orange
Amer Picon (France) also orange
Suze (France) also herbs
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54
Q

Fernet Branca

A

Bitter
Italy
Herbs, roots, spices

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55
Q

Averna

A

Bitter
Italy
Herbs, roots, citrus

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56
Q

Cynar

A

Bitter
Italy
Artichoke

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57
Q

Ramazzotti

A

Bitter
Italy
Roots, herbs, orange peel, anise

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58
Q

Campari

A

Bitter
Italy
Rhubarb, quinine, orange, herbs
Gets color from Carmine pigment originally derived from crushed Cochineal insects

59
Q

Aperol

A

Bitter
Italy
Orange, Gentian, rhubarb

60
Q

Amer Picon

A

Bitter
France
Orange, Gentian

61
Q

Suze

A

Bitter
France
Herbs, Gentian

62
Q

Boonekamp

A

Bitter
Germany
Herbs, roots, spices

63
Q

Unicum

A

Bitter AKA Zwack
Hungary
Herbs, spices

64
Q

Jägermeister

A

Bitter
Germany
Herbs, spices, fruit

65
Q

Effect of alcohol on bitters

A

Lower alcohol more suitable for aperitivi

Higher alcohol more suitable for digestivi

66
Q

Maguey & Espadin

A

Types of agave used in Mezcal production more often than blue

67
Q

Mezcal

A 
Distilled liquor produced from fermented agave
Primarily from state of Oaxaca
Permitted styles:
Blanc
Reposado
Añejo
68
Q

Tequila

A

Type of Mezcal
Distilled liquor produced from fermented juice of cooked piña (heart of blue agave)
Primarily from in and around city of Tequila in state of Jalisco
Minimum 51% Blue Agave+other sugars, 100% rare
Double distiller in pot still or continuous still
4 styles:
Blanco-bottled after distillation
Reposado-bottled after 60-365 days in oak
Añejo-maximum 3 years in oak
Extra Añejo-3+ years in oak

69
Q

Old Tom Gin

A

Lightly sweetened style recently revived
“Tom” in original Tom Collins
Base of Martinez cocktail

70
Q

Plymouth Gin

A

Revived in 1996 by sole producer Plymouth, Coates & Co. (England)
Distilled on pot still
Fuller, more aromatic than most London Dry Gin
Specifically called for in Pink Gin, Pink Lady, original Gimlet

71
Q

Martinique AOC

A

Southernmost French AOC
In Caribbean
Rhum Agricole produced from fermented sugar cane juice on continuous still
3 styles:
Blanc-8 weeks in tank after distillation
Éléves sous Bois: minimum 12 months in oak
Vieux: minimum 3 years in oak

71
Q

Old Tom Gin

A

Lightly sweetened style recently revived by Hayman’s distillery
“Tom” in original Tom Collins
Base of Martinez Cocktail

72
Q

Martinique AOC

A

Southern most AOC in France, Caribbean island
Rhum Agricole produced on a continuous still from fermented sugarcane juice
3 styles:
Blanc- 8 weeks in tank following distillation
Élevés sous Bois- minimum 12 months in oak
Vieux- minimum 3 years in oak

73
Q

Pimm’s No. 1

A

Gin-based “fruit cup” (liqueur) flavored with quinine & herbs
Other Pimm’s numbers (2-6) use different base spirit. Not currently available.

74
Q

Pelinkovac

A

Bitter liqueur from Croatia based on wormwood

75
Q

Bénédictine

A

Liqueur
France
Herbs & spices

76
Q

Demerara

A

Type of rum native to Guyana, Distilled from molasses, aged prior to release

77
Q

Styles of Rum

A

Light - continuous Distilled, filtered, best for mixing (cachaça essentially light rum)
Dark - double Distilled in pot still, aged, caramel
Rhum Agricole - French style (Martinique AOC), sugar cane juice, column Distilled
Demerara - Guyana only, molasses, aged

78
Q

Rum

A

Distilled spirit produced from fermented sugar cane juice or molasses

79
Q

Color in rum

A

Aging in wood gives some, but almost always achieved by adding color

80
Q

Gin production

A 
Essentially flavored vodka: Distilled spirit, infused with botanicals, redistilled
4 styles:
London Dry Gin
Plymouth Gin
Genever
Old Tom Gin
81
Q

Awamori

A

Okinawan shochu always distilled from saké

82
Q

Vermouth

A

Fortified wine flavored with aromatic herbs, plants & spices

French style: light in color, dry
Italian style: dark in color, sweeter

83
Q

Vermouth Producers

A 
Noilly Prat - France (Bacardi)
Cinzano - Italy (Campari)
Martini & Rossi - Italy (Bacardi)
Carpano Antica - Italy
Punt e Mes - Italy (Fratelli Branca)
Dolin - France
84
Q

Chambery

A

AOC in Savoie region for Vermouth-style wines treated with herbs & plants then fortified
Fino sherry or Jura Vin Jaune character

85
Q

Lillet

A

Aperitif wine (white or red)
France
Blended with citrus liqueurs
Matured in oak

86
Q

Dubonnet

A

White wine fortified with Vin du Natural

Flavored with quinine, orange, herbs, caramel

87
Q

Byrrh

A

Red wine base
Roussillon, France
Quinine, curaçao, herbs
Bitter sweet character

88
Q

Curaçao

A

Liqueur

Dried peel of Lahara citrus (little, bitter, orange-like)

89
Q

Kirsch de Fougerolles AOC

A

First stone fruit eau-de-vie elevated to AOC status (2010)
Produced feom red & black cherries
Vosges Departement
Aged 6 months in neutral vessel
Released in Bô (70cl mouth blown glass bottle)

90
Q

Eau-de-Vie

A

Spirit distilled from fermented fruit juice or cider

91
Q

Appellations of Calvados

A

Calvados AOP -
Calvados Domfrontais AOP - min. 30% perry, min. 3 years in cask (no Fine/***/VS), always continuous distillation
Calvados Pays d’Auge AOP - considered best, max. 30% perry, double distilled on pot still, min. 2 years in cask

92
Q

Calvados

A 
Eau-de-Vie distilled from apple & pear cider in Normandy region of France
3 appellations: 
Calvados AOC
Calvados Domfrontais AOC
Calvados Pays d'Auge AOC
93
Q

Pisco

A

Brandy produced in Chile & Peru

Style differences and aging requirements vary by country

94
Q

Spanish Brandy

A

Brandy de Jerez
From Airen & Palomino grapes
Solera method
Aging refers to average age: Solera - 1 year, Solera Riserva - 3 years, Solera Grand Riserva - 10 years

Lighter brandies made in Catalonia, Miguel Torres main producer

95
Q

Japanese Whiskey

A

Similar to Scotch in style

Produced by Suntory

96
Q

Pomace Spirits

A

Distilled from fermented grape pomace left from wine production
Marc - France
Grappa - Italy
Bagaceira - Portugal

97
Q

Bagaceira

A

Portuguese spirit made from distilling fermented pomace

98
Q

Eaux-de-Vie AOCs of France

A 
15
Calvados AOC
Calvados Domfrontais AOC
Calvados Pays d'Auge AOC
Armagnac AOC
Bas Armagnac AOC
Haut Armagnac AOC
Armagnac Ténarèze AOC
Blanche Armagnac AOC
Cognac AOC/Eau-de-Vie des Charentes AOC
Esprit de Cognac AOC
Kirsch de Fougerolles AOC
Fine de Bougogne AOC
Marc de Bourgogne AOC
Marc d'Alsace AOC
Martinique AOC
99
Q

Fine de Bougogne

A

Eau-de-Vie of France

100
Q

Esprit de Cognac

A

Eau-de-Vie of France

101
Q

Brandy

A

Spirit distilled from grape wine (not pomace)
Minimum aging: 6 months
Minimum abv: 36%

102
Q

Canadian Whiskey

A

No legal requirement as to minimum % of rye, most are high

Aged 3 years before sale

103
Q

Irish Whiskey Production

A

Traditionally distilled 3 times on a pot still, but many now on continuous still
Aged minimum 3 years, most min. 7
Generally no peat so lighter, less smokey than Scotch
3 distilleries: Old Bushmills & Middleton - large corporations, Cooley - independent

104
Q

Wood finished style of Scotch

A

Balvenie & Glenmorangie pioneered to make Scotch more approachable & widen its market
Rack aging Whisky to used barrels of character for last 2-3 years
Examples: Bourbon, Burgundy, Sherry, Madeira, etc.

105
Q

Cambeltown

A

Whisky producing peninsula of Scotland’s southwest
Style: peaty with seaweed character
3 distilleries: Springbank, Glen Scotia, Glengyle

106
Q

Geographic Indications for Scotch Whisky with respective style

A 
Lowlands: light, not smokey
Highlands: light, not smokey
Speyside: mild, fruity
Cambletown: saline, peaty, seaweed
Islay: strong, peaty, smokey
Islands: strong, peaty, smokey
107
Q

Armagnac AOC

A

Area for brandy production southwest of Bordeax
Ugni Blanc, Colombard, Folle Blanche, and 7 other grapes
3 subregions: Haut-Armagnac, Bas-Armagnac, Armagnac-Tenaréze
Most distilled once in a rudimentary continuous still, so more flavorful, less pure, less alcoholic
Minimum 40% abv

108
Q

Blanche Armagnac AOC

A

Clear spirit bottled after 3 months in oak

Elevated to AOC in 2005

109
Q

Aging of Scotch Whisky

A

Min. 3 years in oak no larger than 700L

Only in permitted excise warehouse in Scotland

110
Q

Major Scotch producing islands and one distillery from each

A 
Orkney: Highland Park
Skye: Talisker
Mull: Tobermory
Arran: Arran
Jura: Isle of Jura
111
Q

Single Malt Scotch Whisky

A

Distilled at one distillery
In a pot still
In one or more batches
From water & malted barley

112
Q

Single Grain Scotch Whisky

A

Any Scotch Whisky from a single distillery that does not qualify as Single Malt S.W. or Blended S.W.

113
Q

Blended Malt Scotch Whisky

A

Blend of two or more single malt Scotch Whiskies that have been produced at more than one distillery

114
Q

Pure Malt

A

Obsolete labeling term for Blended Malt Scotch Whisky

115
Q

Blended Grain Scotch Whisky

A

Blend of two or more single grain Scotch whiskies that have been produced at more than one distilkery

116
Q

Blended Scotch Whisky

A

Blend of one or more single malt whiskies with one or more single grain whiskies

117
Q

Categories of Scotch Whisky

A 
Single Malt
Single Grain
Blended Malt
Blended Grain
Blended
118
Q

Minimum abv for Scotch

A

40%

119
Q

“Straight” on an American whiskey label

A

Indicates spirit was aged for minimum 2 years in appropriate barrel

120
Q

Corn Whiskey

A

80% corn

No requirements for barrel aging-up to distiller

121
Q

Rye Whiskey

A

Minimum 51% rye
Aged in new charred oak barrels
Minimum of 2 years aging
Brands: Sazerac, Rittenhouse, Wild Turkey Russell’s Reseve

122
Q

Sour Mash

A

Style of whiskey required in Tennessee & employed by many Bourbon distillers
Spent mash is incorporated into newly fermenting mash

123
Q

Tennessee Whiskey

A

Must be produced in Tennessee
Sour Mash style
Filtered with maple charcoal before aging in charred oak barrels
Producers: Jack Daniels, George Dickel

124
Q

Bourbon Regulations

A

Minimum 51% corn
Aged in new charred oak barrels
If less than 4 years, must be stated on label
Legally from anywhere in the US

125
Q

Whiskey

A

Distilled product of fermented grains including malted & unmelted barley, maize, rye, oats, wheat

126
Q

Armagnac Label information

A 
Minimum 1 year in oak required
VS/*** = 1-3 years
VSOP/Napoléon = 4-9 years
XO/Hors d'Age = 10+ years
XO Premium = 20+ years
Vintage indicates year of harvest, not distillation.
127
Q

Alambic Still

A

Precursor to pot still

Alambic “Armagnaçais” is rudimentary continuous still used in 95% of Armagnac production

128
Q

Vintage Cognac

A

Very rare

Refers to harvest year, not year of distillation

129
Q

Cognac AOC

A

AKA Eau-de-Vie des Charentes
Brandy from designated region northeast of Bordeaux around town of Cognac
Mostly from Ugni Blanc with Colombard, Folle Blanche, Sémillon, Montlis
Minimum 40% abv
Double distilled in Charentais pot still by 3/31 of year following harvest
Aged minimum 2 years in oak from 4/1 of year following harvest

130
Q

Minimum % required in Cognac to label as subregion

A

100%

131
Q

Bonne chauffe

A

Spirit produced from 2nd distillation in Cognac production
Divided into heads, heart, seconds, tails
Only heart is then aged for Cognac

132
Q

Brouillis

A

Spirit produced from first distillation in Cognac production

133
Q

Defined regions of Cognac production in descending order of quality

A 
Grande Champagne
Petite Champagne
Borderies
Fins Bois
Bons Bois
Bois Ordinaires
134
Q

Aging requirements for Calvados

A

Fine/***/VS - min. 2 years (not used in Domfrontais)
Vieux/Réserve - min. 3 years
VO/VSOP - min. 4 years
Hors d’Age/XO - min. 6 years

135
Q

Cognac AOC labelled “Fine”

A

from either Grande or Petite Champagne

136
Q

Cognac AOC labelled “Fine Champagne”

A

min. 50% from Grande Champagne, remainder from Petite Champagne

137
Q

Labeling terms for Cognac AOC aged minimum six years

A 
6
Vieille Réserve
Très Vieux
Royal
Extra
Napoléon
XO (in 2016, changing to 10 years) - Extra Old
138
Q

Cognac AOC labelled “XO”

A

Extra Old

aged min. 6 years (in 2016, changing to 10 years)

139
Q

Labeling terms for Cognac AOC aged minimum two years

A 
de Luxe
Grand Choix
Surchoix
VS - Very Special
***
VO - Very Old
VSOP- Very Special Old Pale
Réserve
140
Q

Cognac AOC labelled “Supérieur”

A

aged min. 3 years

141
Q

Cognac AOC labelled “VVSOP”

A

Very Very Special Old Pale

aged min. 5 years

142
Q

Cognac AOC labelled “Grande Réserve”

A

aged min. 5 years

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