Armagnac/Cognac/Sake/Spirits Flashcards

1
Q

what plant species is authorized for Sotol DO

A

Dasylirion Wheeleri Desert Spoon (succulent, rather than agave)

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2
Q

Extra Anejo Tequila (2006) has this aging requirement:

A

minimum of three years in cask
Max 600 L

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3
Q

What is shibori

A

Term for pressing sake from lees

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4
Q

Requirements for Madurado en vidiro (Mezcal, Raicilla)

(Mezcal)

A

Matured in glass 12 months cool dark place

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5
Q

Requirements for rye whiskey

A

51% rye aged in new charred barrels
minimum two years

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6
Q

Distillation of scotch produces a spirit of no more than this percentage ABV

A

94.8%

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7
Q

What is Genshu Sake

A

Undiluted Sake

If the volume of water added alters the original alcohol level by less than 1%

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8
Q

Main agave for Bacanora DO (recognized in Mexico)

A

Agave Angustofolia (Yaquiana)

Joven/Oro: A blend of Bacanora Blanco with Bacanora Reposado or Añejo.

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9
Q

What does Ki-ippon mean?

A

Single origin sake

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10
Q

What year was the Junmai system created

A

1991

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11
Q

What is Muroka Nama Genshu Shiboritate

A

Sake Nouveau: unpasteurized, undiluted, non charcoal filtered, freshly squeezed bottling

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12
Q

What is Shinshu

A

Sake released in the current brewing year, or “new sake”

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13
Q

What is Fine Champagne

A

Min 50% eau de vie sourced from Grande Champagne
remainder sourced from Petite Champagne

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14
Q

After second distillation, spirits for cognac may not contain more than this % abv

A

72.4% alc

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15
Q

In Cognac which is double distilled, The second distillation (bonne chauffe) is divided into these parts:

A

the tête (heads), coeur (heart), secondes (second cuts) and queue (tails)

The heart alone becomes cognac

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16
Q

Three subtypes of chalk that make up Cognac

A

Campanian
Santonian
Conacian

17
Q

Main innovator of the “early landed” style of Cognac, only produces XO cognac from old casks in the Grande Champagne

A

Delamain

18
Q

What is the BNIA?

A

Bureau National Interprofessionnel de l’Armagnac

19
Q

As of 2013, In Armagnac, what does VS or *** mean?

A

indicates that the spirit rested in barrel for between 1 and 3 years

20
Q

When would one employ petites eaux in the production of Armagnac?

A

A mixture of distilled water and Armagnac added to the blend prior to bottling, to achieve the appropriate strength of spirit—a minimum 40% abv

21
Q

A continuous still in Armagnac may not exceed this capacity

A

40 hl

22
Q

reposado Mezcal:

anejo Mezcal:

A

Reposado: Aged in oak barrel two months

Anejo: Aged in oak barrels no more than 200 L for at least one year

23
Q

What is Shizuku-Shibori (Fukuro-Tsuri)

A

Drip-pressing method
Fine, elegant and Expensive

24
Q

Soil type of Grande and Petit Champagne (Cognac)

A

Grande Champagne: Cretaceous Campanian-era Chalk

Petite Champagne: Cretaceous Santonian-era Chalk

25
Q

States of production for raicilla

A

Jalisco and Nayarit (Bahía de Banderas)

26
Q

What is Akai-Sake?

A

Red sake

27
Q

Raicilla de la Costa uses this Agave:

Raicilla de la Sierra uses this agave:

A

Raicilla de la Costa: Agaves Angustifolia Haw & Rhodacantha

Raicilla de la Sierra: Agaves Maximiliana Baker, Inaequidens Koch & Valenciana”

28
Q

What is “Jimado” in the production of Raicilla

A

Process of eliminating the stalks and pencas (leaves) to leave the head of the pineapple totally white

29
Q

What is the soil type Fins Bois? “groies”

A

Hard, red limestone and clay

30
Q

Can you add sugar to Cognac?

A

You can add sugar
caramel
and oak chips, as well as water to reduce alc prior to bottling