Spirits

Question 1

Patent (continuous) still

Answer 1

Single process giving high strength product with little flavour. Does not require aging. Suitable for lighter flavoured products such as vodka, gin, etc

Question 2

The Spirit Safe

Answer 2

At the of distillation process. The distillate is some rated into 3 parts the first and last parts (foreshots and feints) are not used in the final product as they contain impurities but are returned to the still for re- distillation. Separation is carried out by measuring the all content of the spirit flowing out of the still and directing the flow to an appropriate receiving vessel.

Question 3

Pot Still

Answer 3

Interrupted process 2-3 distillations required- more complex product retaining more of original flavourings. Required aging (min 2 yrs- usually in wood)

Question 4

Which spirit is sometimes produced in a carter head still?

Answer 4

Gin

Question 5

Raicilla and Pulque are produced from what type of plant?

Answer 5

Agave

Question 6

What is Rhum Agricole?

Answer 6

Southernmost French AOC. Only produced from sugarcane juice and mandated use if column stills.

Question 7

What is Dark Rum?

Answer 7

Fuller in body, more complex caramel notes. Typically distilled twice in pot stills and aged for yrs.

Question 8

What is Cachaca

Answer 8

Brazillian spirit made from sugarcane juice (essentially a light rum)

Question 9

What distinguishes Demerara Rum?

Answer 9

From Guyana. Distilled from molasses and sometimes aged for a decade.

Question 10

What distinguishes light rum?

Answer 10

Continuous method. Charcoal filtering after a short period of cask aging (some are unfiltered, such as Mount Gay)

Question 11

What are the 4 major styles of rum?

Answer 11

Light, Dark, Demerara, Rhum Agricole

Question 12

Statement of age (whiskey/ whiskey)

Answer 12

Year if distillation may not be included on the lake unless the year of bottling period of maturation, or the age (in years) of the Whisky is also included.

Question 13

What distinguishes Demerara Rum?

Answer 13

From Guyana. Distilled from molasses and sometimes aged for a decade.

Question 14

What distinguishes light rum?

Answer 14

Continuous method. Charcoal filtering after a short period of cask aging (some are unfiltered, such as Mount Gay)

Question 15

What are the 4 major styles of rum?

Answer 15

Light, Dark, Demerara, Rhum Agricole

Question 16

Statement of age (whiskey/ whiskey)

Answer 16

Year if distillation may not be included on the lake unless the year of bottling period of maturation, or the age (in years) of the Whisky is also included.

Question 17

Who developed the first Alembic still?

Answer 17

Jabir Ibn Hayyan, an 8th Century Arabic alchemist

Question 18

What are synonyms for the continuous still? When was it invented?

Answer 18

Column Still
Coffey Still
Patent Still
Early 1800s

Question 19

What are congeners?

Answer 19

Volatile molecules such as esters other alcohols which contribute flavour (or off Flavors) to a spirit

Question 20

What is the difference between maceration and infusion?

Answer 20

Maceration is a slow, cold method

Infusion is a warm, hot method

Question 21

What is the origin of proof?

Answer 21

Originally British sailors would test their alcohol ration by dousing gunpowder. If the ABV was less than 57.15%, the powder would not ignite.

Question 22

Where does the term vodka originate?

Answer 22

Russian term for water

Question 23

How is vodka typically made?

Answer 23

Distilled in a continuous still and filtered with charcoal

Question 24

What is the min ABV for vodka in the EU? What labelling stipulations do they have?

Answer 24

37.5%

If the vodka is not grain or potato based. Must list fermentation products on the label.

Question 25

What are the Japanese and Korean versions of Vodka?

Answer 25

Shochu and Soju, traditionally made from sake.

Shochu is not filtered through charcoal

Question 26

What is the name for an Okinawan style Shochu made from Rice only?

Answer 26

Awamori

Question 27

Name 4 put of the 7 other types of grape spirits

Answer 27

Spanish brandy, Pisco, Marc, Grappa, Pomace Brandies, Calvados, Fruit Eau- De- Vie

Question 28

Describe Distillation

Answer 28

Concentration of alcohol present in a fermented liquid. Alcohol boils @ a lower temp than water and vaporises and can be collected.

Question 29

What is Lillet?

Answer 29

Awhile wine and a Citrus aperitif

Question 30

What is Schnapps?

Answer 30

Dutch, Danish or German spirit made from the distillation of Grain

Question 31

Describe Aquavit

Answer 31

Danish schnapps flavoured with caraway

Question 32

Name 4 aniseed based spirits

Answer 32

Pernod, Ricard, Ouzo, Pastis

Question 33

What is Southern Comfort made from?

Answer 33

Made from a base of bourbon whiskey, peaches and oranges

Question 34

How are spirits produced?

Answer 34

Spirits are produced by the distillation of alcoholic liquids made from cereal, fruits, plants, sugar cane and others.

Question 35

What is the purpose of distillation?

Answer 35

Distillation concentrates the strength and Flavors of the liquor by removing most of the water

Question 36

Lillet- Other Aromatised Wines

Answer 36

Lillet is a brand of French aperitif wine. It is a blend of 85% wine and citrus liqueurs made from a variety of oranges. Lillet is matured in oak casks and available in red, white and rosé versions. While it has been produced since the late 1800s, the current formulation dates from 1987 (1990 for Red Lillet) and is relatively less bitter and sugary, and more fruit flavored, than the historical one.

Question 37

Dubonnet- Other Aromatised Wine

Answer 37

Created in 1846 by Parisian drinks supplier Joseph Dubonnet. Dubonnet is a combination of dry white wine, Vin Doux Naturel and flavored with quinine, bitter orange peel, herbs, plants and caramel. There are two blends available: the sweeter, richer Rouge and the dry Blanc. Dubonnet is owned by Heaven Hills Distilleries.

Question 38

Byrrh- Other Aromatised Wine

Answer 38

Byrhh was created in 1886 in the Roussillon, France. Byrhh is red wine based spirit flavored with quinine, Curacao and herbs. It is very unique with sweet and bitter flavors. This once popular spirit is now owned by Pernod-Ricard.

Question 39

Lillet

Answer 39

Classed as an aromatised wine within EU law, is a French aperitif wine from Podensac, a small village south of Bordeaux. It is a blend of 85% Bordeaux region wines (Semillon for the Blanc and for the Rosé, Merlot for the Rouge) and 15% macerated liqueurs, mostly citrus liqueurs (peels of sweet oranges from Spain and Morocco and peels of bitter green oranges from Haiti). The mix is then stirred in oak vats until blended. During the ageing process, Lillet is handled as a Bordeaux wine (undergoing fining, racking, filtering etc.). In the original Kina Lillet formulation (so named with respect to its status as a quinquina), quinine liqueur made of cinchona bark from Peru was included among its ingredients. Its manufacturers removed the quinine-containing cinchona bark from their recipe in 1985, drastically altering what was the core bitter element in an effort to keep pace with changing preferences. The Swiss-made Tempus Fugit Spirits Kina L’Aéro d’Or and Cocchi Americano, an Italian aperitif wine, are the closest present-day analogs to the original Kina Lillet flavor profile.

Question 40

Serving Lillet

Answer 40

Lillet is an aperitif wine (a blend of Bordeaux wines and citrus liqueur). It should be served well chilled at 6–8°C (43–46°F). In France, Lillet is generally served on ice with a slice of orange, or a lemon or lime peel. In Germany, Austria and Switzerland Lillet blanc is more often served as a Lillet Vive, a Lillet blanc long drink. A Lillet Vive is 5cl Lillet blanc, 10cl tonic water, a slice of cucumber, a strawberry and mint leaves. In other countries, especially in the US and UK, it is more often used as a cocktail ingredient. The best known Lillet cocktails are the Vesper, the Corpse Reviver #2, the 20th Century and the Old Etonian. Recipes appear in cocktail books like The Bartender’s Bible by Gary Regan, the Savoy Cocktail Book by Harry Craddock and the Complete World Bartender Guide by Bob Sennett. In the 1930s the Savoy Cocktail Book edited 22 Lillet cocktails recipes (to compare, 46 Cointreau cocktails recipes were edited, 24 Dubonnet, 24 Chartreuse and 10 Grand Marnier).