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EBS > Day Two Theory- fermentation, distillation, vodka and gin > Flashcards

Day Two Theory- fermentation, distillation, vodka and gin Flashcards

1
Q

When did the commercial distillation of liquor begin?

A

Middle of the 8th Century

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2
Q

What part of the world was distillation began?

A

Arabic

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3
Q

In what century did distillation make it to Europe and who was responsible for this?

A

12th Century

The Moors, nomadic warring people

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4
Q

Why was alcohol originally produced?

A

Medicinal purposes

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5
Q

Who were the first to succeed in refining distillates by introducing a second distillation?

A

The Dutch

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6
Q

What year was the column still invented?

A

1831

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7
Q

Who created the column still in 1831?

A

Aeneas Coffey

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8
Q

What was the purpose of the column still?

A

To increase the percentage of alcohol in distilled liquors and additionally segregate all waste products

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9
Q

Why is the process of distillation necessary?

A

Distil the alcoholic fluid known as the mash (aka wash) to separate the alcohol and water

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10
Q

What is the boiling temperature of alcohol?

A

78.3 degrees C

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11
Q

What temperature is the mash heated between in distillation?

A

78.3-100 degrees C

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12
Q

Advantage of pot distillation

A

When you want to preserve the taste nuanced of the fermented crop, as for example whiskey and brandy

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13
Q

Disadvantage of a pot distillation

A

More expensive and time consuming

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14
Q

Three different kinds of pot still

A

Pot Still
Alambic/ Alambic Charentaise
Alambic d’Armagnac

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15
Q

Advantage of a column still (1831- Coffey)

A

Makes more product, continuous product and more economic

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16
Q

Disadvantage of column still

A

Less character in spirit compared to pot still

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17
Q

VODKA

which two countries are said to have created vodka?

A

Russia and Poland

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18
Q

What was medicinal vodka called?

English and Russian

A

Zhiznennia Voda

The Water of Life

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19
Q

Who discovered charcoal filtration?

A

Theodore Lowitz (1780)

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20
Q

What did Theodore Lowitz discover and when?

A

Charcoal filtration in 1780

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21
Q

What effect does charcoal filtration have on vodka?

A

Milder and softer

22
Q

Who made vodka successful in America?

A

John Gilbert Martin

23
Q

Dates of prohibition in America?

A

1920-1933

24
Q

When did vodka begin in Scandanavia? (What Century?)

A

1400s

25
Q

Who was the founder of absolut?

A

Lars Olson Smith

26
Q

What cocktail made vodka successful in America?

A

Moscow Mule

27
Q

What are the two ingredients you can use to produce vodka?

A

Grain and potatoes

28
Q

What percentage of vodka is made from grain?

A

90%

29
Q

What are the two most common grain used in the production of vodka?

A

Wheat and rye

30
Q

What are the two main classifications for vodka?

A

Eastern European

Western World

31
Q

Classic vodka brands

A 
Absolut
Smirnoff Red
Smirnoff Black
Stolichnaya
Stoli Elite
Skyy Vodka
Grey Goose
Zubrowka
32
Q

When was gin (or the predecessor) first produced?

A

1570s

33
Q

Who first produced gin?

A

Professor Sylvius de Bourve

34
Q

What is Genever?

A

Mash mixed with juniper berries

A more aromatic precursor to gin

35
Q

What was the nickname given to gin and why?

A

Dutch courage
The Dutch drank it before battle in a time when England and Holland were fighting France (meaning brandy etc couldn’t be imported)

36
Q

When was the Gordons distillery built and by who?

A

Alexander Gordon, in 1769

37
Q

What is pink gin? And what was it thought to prevent?

A

Gin and angostura bitters

Cure stomach disorders

38
Q

What is a gimlet? And what was it thought to prevent?

A

Gin and lime juice

Prevent scurvy

39
Q

And what was gin and tonic thought to prevent?

A

Malaria

40
Q

How is gin distilled?

A

Column distilled

41
Q

Name 4 botanicals used in gin

A

Juniper berries
Coriander
Lemon zest
Angelica root

42
Q

What does EU registration require to classify gin?

A

Juniper berries to be the predominant ingredient

43
Q

What are the 3 methods of distillation/adding flavour to gin?

A

Cold compounding (blended gin)

Distilled gin (botanicals added to column distilled spirits then re-distilled in a pot still)

Flavour-extracted gin (racked or flavour infusion) (basket)

44
Q

4 classifications of gin

A

London dry
Plymouth dry
Old Tom
Genever

45
Q

Fact about London Dry

A

‘London dry’ refers to a method of production - not to a geographical location

46
Q

Fact about Plymouth dry

A

Gin must be produced in Plymouth

Not as dry but has a sharper, richer taste of juniper berries

47
Q

Fact about Old Tom gin

A

Sweeter- originally to conceal impurities from pure distillation

Preferred during the 1700s

48
Q

Fact about Genever

A

Produced by grain, rye and malted barley
More aromatic
Oude (stronger flavour)
Junge (softer flavour)

49
Q

Brands of gin

A 
Beefeater
Gordon's
Bombay Sapphire
Tanqueray
Hayman's Old Tom
Hendricks
50
Q

How many botanicals in Hendricks?

A

11

51
Q

Two unusual additions to the junipers in Hendricks?

A

Cucumber and rose petals

52
Q

What three ingredients are needed to produce liquor? (Fermentation)

A

Yeast
Sugar
Water

EBS (8 decks)

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