A little bit of everything Flashcards

Question

Whatâ€™s the modern alternative to a worm tub?

Answer 1

A shell-and-tube condenser.

Answer 2

Heavier, meatier spirit due to less copper contact.

Answer 3

A container where the finished distillate is collected before dilution or casking.

Answer 4

Three years in oak.

Answer 5

To fill the still with wash or low wines before heating.

Answer 6

To allow space for foam and vapor during heating.

Answer 7

To maximize sugar extraction from the grist.

Answer 8

The sugary liquid extracted during mashing.

Answer 9

To create a suitable temperature for yeast.

Answer 10

Flavour compounds like esters, acids, and aldehydes produced during fermentation.

Answer 11

Volatile compounds that contribute fruity and floral aromas.

Answer 12

For efficient sugar extraction during mashing.

Answer 13

Must be made in Scotland Must be made from malted barley (other whole cereal grains may be used in grain whisky) Must be mashed, fermented, distilled, and matured in Scotland Must be distilled to less than 94.8% ABV Must be matured for at least 3 years in oak casks (no larger than 700 liters) Must be bottled at no less than 40% ABV Must not contain any additives (except water and caramel coloring for consistency) Must retain flavor and aroma from the raw materials and maturation process

Answer 14

'Water of life'

Answer 15

'Flavor and price'

Answer 16

'A bumper of spirits taken before breakfast'

Answer 17

'The Act of Union between Scotland and England'

Answer 18

'To avoid taxes and due to persecution'

Answer 19

'To legalize and license distilleries'

Answer 20

'Aeneas Coffey in 1831'

Answer 21

'Grain whisky'

Answer 22

'The phylloxera epidemic damaged the French wine and Cognac industry'

Answer 23

'Barley, water, yeast, peat, and oak'

Answer 24

'To convert starch into fermentable sugars'

Answer 25

'Steeping, germination, kilning'

Answer 26

'Smoky flavor'

Answer 27

'To stop germination by drying the malt'

Answer 28

'Extracting sugars from the grist with hot water'

Answer 29

'To convert sugars into alcohol'

Answer 30

'Washbacks'

Answer 31

'Around 6-8%'

Answer 32

'Wash still and spirit still'

Answer 33

'The wash is heated to separate alcohol from water'

Answer 34

'Low wines'

Answer 35

'To refine low wines into new make spirit'

Answer 36

'The heart of the run'

Answer 37

'They are re-distilled'

Answer 38

'A locked container used by the distiller to observe and test spirit'

Answer 39

'Around 70% ABV'

Answer 40

'American oak and European oak'

Answer 41

'3 years in oak casks'

Answer 42

'Interaction between spirit, oak, and air'

Answer 43

'The portion of whisky lost to evaporation during maturation'

Answer 44

'The Scotch Whisky Regulations 2009'

Answer 45

'Major contributor to the UK economy and export market'

Answer 46

'Whisky made from malted barley at a single distillery'

Answer 47

'A blend of single malts from different distilleries'

Answer 48

'Wheat or maize with a small amount of malted barley'

Answer 49

'A mix of one or more single malts and one or more grain whiskies'

Answer 50

'Coffey or patent still (continuous still)'

Answer 51

'USA, France, and India'

Answer 52

'Caramel coloring (E150a)'

Answer 53

'Periods of overproduction and surplus whisky stock'

Answer 54

'Producer â†’ Distributor â†’ Retailer'

Answer 55

'Water source and peat content'

Answer 56

'The influence of local environment on raw materials'

Answer 57

'High enzyme content and flavor profile'

Answer 58

'Use of commercial yeast strains'

Answer 59

'Reacts with sulfur compounds, improving spirit quality'

Answer 60

'Higher alcohols that are undesirable in the final product'

Answer 61

'Flavor compounds in whisky, including esters and phenols'

Answer 62

'Fruity and floral notes'

Answer 63

'The moment distillers collect the heart of the run'

Answer 64

'The final part of the spirit run, typically recycled'

Answer 65

'To manage yeast activity and flavor development'

Answer 66

'Spent grain used for animal feed'

Answer 67

'Access to clean water for mashing and cooling'

Answer 68

'Tubes directing vapor from still to condenser'

Answer 69

'Steeper angles produce lighter spirit'

Answer 70

'A traditional condenser using coiled copper tubing in cold water'

Answer 71

'Modern condensers with copper tubes inside a water-filled shell'

Answer 72

'Traditional, earth-floored maturation warehouse'

Answer 73

'Modern warehouses with stacked casks for efficient storage'

Answer 74

'It darkens due to wood interaction'

Answer 75

'Additional aging in a different cask for flavor enhancement'

Answer 76

'Sherry, Port, Madeira, wine barrels'

Answer 77

'A process to remove cloudiness-causing compounds'

Answer 78

'Whisky retains more flavor compounds but may appear cloudy'

Answer 79

'No caramel coloring added'

Answer 80

'Creating consistent and balanced whisky products'

Answer 81

'Batch uses pot stills, continuous uses column stills'

Answer 82

'A vessel holding fermented wash before distillation'

Answer 83

'Vapor condensing and returning to the pot for redistillation'

Answer 84

'Concerto (or other modern high-yield varieties)'

Answer 85

'Freshly distilled spirit before cask aging'

Answer 86

one of the oldest and most influential families in Scotch whisky history, with distilling roots tracing back to the early 17th century. They founded Cameronbridge Distillery in 1824, which became a pioneering site for grain whisky production and later a key component in the development of blended Scotch whiskyâ€”a revolution that helped Scotch gain global popularity

Answer 87

Japanese whisky production began in the 1920s. The first distillery was Yamazaki, founded by Shinjiro Torii in 1923.

Answer 88

Masataka Taketsuru is considered the father of Japanese whisky. He studied in Scotland and brought traditional whisky-making techniques to Japan, later founding Nikka.

Answer 89

Suntory and Nikka are the two oldest and most influential whisky companies in Japan.

Answer 90

Japanese whisky was initially inspired by Scotch whisky, especially single malt and blended styles from Scotland.

Answer 91

The domestic market favored beer and lighter spirits, leading to a decrease in demand for whisky.

Answer 92

While similar to Scotch in base methods, Japanese whisky emphasizes precision, balance, and blending from various still shapes and yeast strains.

Answer 93

Japanese distilleries use pot stills, often in various shapes and sizes to create blending diversity.

Answer 94

Mizunara oak imparts unique flavors like sandalwood, incense, and spice, but is difficult to work with due to its porous nature.

Answer 95

Japan's humid summers and cold winters accelerate aging and create dynamic interaction with the wood.

Answer 96

No, unlike Scotland, Japanese distilleries usually do not trade whisky stock, so each company creates its own blending components internally.

Answer 97

Yamazaki is known for its rich, fruity, and often sherry-cask influenced single malts.

Answer 98

Hakushu produces a lighter, fresher style often with herbal and slightly smoky notes.

Answer 99

Chichibu is a craft distillery known for innovation, use of local barley and oak, and rapid international acclaim.

Answer 100

Suntory Holdings owns both Yamazaki and Hakushu distilleries.

Answer 101

The Nikka Whisky Company produces Yoichi (robust, coastal) and Miyagikyo (elegant, floral) whiskies.

Answer 102

Japanese whiskies began winning top international awards, including Yamazaki 12 and Hibiki 21 receiving major recognition.

Answer 103

Yamazaki Single Malt Sherry Cask 2013 won World Whisky of the Year in Jim Murrayâ€™s Whisky Bible 2015.

Answer 104

Hibiki 21 is known for its rich complexity, featuring notes of dried fruit, incense, sandalwood, and honeyed oak.

Answer 105

Suntory operates Yamazaki, Hakushu, and Chita distilleries.

Answer 106

Chita distillery specializes in producing single grain whisky used in blending for Hibiki and others.

Answer 107

Single malt is made from 100% malted barley in pot stills; single grain may use corn or wheat and is typically distilled in column stills.

Answer 108

The mountains provide pure water sources and varying climates that contribute to distinct regional aging conditions.

Answer 109

Challenges include meeting global demand, maintaining age-stated stocks, and legal definitions of Japanese whisky.

Answer 110

It must be fermented, distilled, and aged in Japan for at least three years and use domestic water and malted grains.

Answer 111

The whisky must be aged for a minimum of 3 years in wooden casks stored in Japan.

Answer 112

Japanese companies often design all blending components in-house, while Scottish distilleries frequently trade stock.

Answer 113

Precision and harmony are emphasized, often creating delicate, layered flavor profiles.

Answer 114

Yoichi distillery uses coal-fired stills and worm tub condensers to emulate old-style Scotch production.

Answer 115

They are mainly used as a base for blended whiskies and sometimes bottled as single grain expressions like Chita or Fuji.

Answer 116

Rita supported Taketsuruâ€™s vision and helped establish the first Yoichi distillery in Hokkaido during challenging early years.

Answer 117

Japanese whiskies began winning top international awards, including Yamazaki 12 and Hibiki 21 receiving major recognition.

Answer 118

Yamazaki Single Malt Sherry Cask 2013 won World Whisky of the Year in Jim Murrayâ€™s Whisky Bible 2015.

Answer 119

Hibiki 21 is known for its rich complexity, featuring notes of dried fruit, incense, sandalwood, and honeyed oak.

Answer 120

Suntory operates Yamazaki, Hakushu, and Chita distilleries.

Answer 121

Chita distillery specializes in producing single grain whisky used in blending for Hibiki and others.

Answer 122

Single malt is made from 100% malted barley in pot stills; single grain may use corn or wheat and is typically distilled in column stills.

Answer 123

The mountains provide pure water sources and varying climates that contribute to distinct regional aging conditions.

Answer 124

Challenges include meeting global demand, maintaining age-stated stocks, and legal definitions of Japanese whisky.

Answer 125

It must be fermented, distilled, and aged in Japan for at least three years and use domestic water and malted grains.

Answer 126

The whisky must be aged for a minimum of 3 years in wooden casks stored in Japan.

Answer 127

Japanese companies often design all blending components in-house, while Scottish distilleries frequently trade stock.

Answer 128

Precision and harmony are emphasized, often creating delicate, layered flavor profiles.

Answer 129

Yoichi distillery uses coal-fired stills and worm tub condensers to emulate old-style Scotch production.

Answer 130

They are mainly used as a base for blended whiskies and sometimes bottled as single grain expressions like Chita or Fuji.

Answer 131

Rita supported Taketsuruâ€™s vision and helped establish the first Yoichi distillery in Hokkaido during challenging early years.

Answer 132

It refers to the period when Japanese whisky closely imitated traditional Scotch styles before evolving its own identity.

Answer 133

It imparts exotic flavors like sandalwood and spice but is leaky, difficult to cooper, and slow-growing.

Answer 134

Many former shochu or sake makers have pivoted to whisky, contributing to the rise of small craft distilleries.

Answer 135

Umeshu (plum wine) and red wine casks are sometimes used to finish Japanese whiskies for added sweetness and fruitiness.

Answer 136

Its success has increased interest in precise blending, use of unique woods like Mizunara, and exploration of terroir in whisky.

Answer 137

Canadian whisky production began in the late 1700s, gaining momentum in the 1800s with rye-based styles.

Answer 138

They didn't actually thrive overall, but Canadian distillers legally exported whisky to the U.S. during Prohibition, often via bootlegging operations.

Answer 139

Hiram Walker & Sons, Crown Royal (Gimli), Alberta Distillers, Valleyfield, and Collingwood are the largest producers.

Answer 140

Hiram Walker built the first major Canadian distillery in Windsor, Ontario in the 1850s, creating Canadian Club.

Answer 141

Corn is most common, often blended with rye, wheat, or barley.

Answer 142

Canadian whisky is usually distilled in column stills, producing both high-proof base whiskies and low-proof flavoring whiskies.

Answer 143

Flavoring whisky is typically distilled to a lower proof and used to add character and complexity to the final blend.

Answer 144

Base whisky is usually made from corn and distilled to a higher proof, serving as a light foundation in blends.

Answer 145

It must be aged for at least three years in small wooden barrels.

Answer 146

Yes, up to 9.09% of additives (including flavorings and colorings) can be added, especially for exports.

Answer 147

Yes, flavored Canadian whiskies like maple or apple are permitted and widely sold.

Answer 148

Legally, it can be labeled as rye even with little or no rye grain, as long as it follows traditional Canadian production methods.

Answer 149

No, but many are labeled as rye due to historical and stylistic traditions.

Answer 150

The Canadian Food Inspection Agency and Revenue Canada regulate whisky labeling and production.

Answer 151

Canadian whisky is typically smooth, light, and easy-drinking, with some expressions offering bold rye spice.

Answer 152

Canadian rye often has a smoother, more floral or herbal character compared to the bold spice of American rye.

Answer 153

Yes, most Canadian whiskies are blends of different grain whiskies distilled separately.

Answer 154

Used American oak barrels are most common, but some use new oak, wine, or sherry casks for finishing.

Answer 155

They add depth, character, and complexity to what would otherwise be a light base spirit.

Answer 156

Crown Royal is produced at the Gimli distillery in Manitoba and owned by Diageo.

Answer 157

It is made with 90% rye and gained global acclaim, winning World Whisky of the Year in 2016.

Answer 158

Canadian Club is produced at Hiram Walker & Sons in Windsor, Ontario.

Answer 159

Beam Suntory owns Canadian Club.

Answer 160

Alberta Premium is made with 100% rye grain and is considered one of the few 100% rye Canadian whiskies.

Answer 161

Gimli is the production home of Crown Royal and one of the largest whisky distilleries in North America.

Answer 162

Crown Royal XR includes whiskies from the now-closed LaSalle Distillery and offers a richer, complex profile.

Answer 163

Alberta Distillers is located in Calgary, Alberta, and specializes in 100% rye whisky.

Answer 164

Alberta Premium is owned by Beam Suntory.

Answer 165

Canadian Mist is a value-tier Canadian whisky known for its light profile and charcoal filtration.

Answer 166

J.P. Wiserâ€™s produces a variety of blended and age-stated whiskies, including Wiserâ€™s 18 Year and Legacy.

Answer 167

Corby Spirit and Wine, affiliated with Pernod Ricard, owns J.P. Wiserâ€™s.

Answer 168

Lot No. 40 is a bold Canadian rye whisky known for its copper pot still character and spice-forward profile.

Answer 169

Hiram Walker & Sons Distillery in Windsor, Ontario produces Lot No. 40.

Answer 170

Pike Creek is often finished in rum or port barrels to add unique sweetness and complexity.

Answer 171

Spicy and smooth, with notes of oak, toffee, and grain, made entirely from rye grain.

Answer 172

Up to 9.09% of non-whisky additives (like wine or spirits) can be added to Canadian whisky, especially for U.S. export.

Answer 173

Forty Creek is known for aging component whiskies separately before blending, often with toasted barrel finishes.

Answer 174

Collingwood produces mellow Canadian whiskies finished with maple wood staves.

Answer 175

Crown Royal and some legacy bottlings from Wiserâ€™s have used collectible decanters.

Answer 176

Cold winters and hot summers create slower, steady aging with unique wood interaction patterns.

Answer 177

It must be made from 100% malted barley at a single distillery, though it is less common than blended or rye styles.

Answer 178

Balanced notes of spice, fruit, and oak from a blend of corn, wheat, barley, and rye.

Answer 179

Forty Creek ages grain whiskies individually and blends after aging, a reversal of traditional Canadian methods.

Answer 180

Aged longer for smoothness, with notes of caramel, spice, and vanilla.

Answer 181

Diageo owns Crown Royal, the top-selling Canadian whisky brand globally.

Answer 182

J.P. Wiserâ€™s 35 Year Old is one of the oldest regularly released Canadian whiskies.

Answer 183

They are rare but increasing, especially in premium and enthusiast-focused bottlings.

Answer 184

Canadian whisky is experiencing a craft and premium resurgence, with new distilleries and high-end expressions gaining attention.

Answer 185

Warehouse to sell liquor to rum runners in Alberta and Manitoba

Answer 186

Up to 9.09% of other flavoring or spirits (including sherry, rum, wine, etc.) can be added

Answer 187

Must be mashed, distilled, and aged in Canada Must be made from a mash of cereal grains (corn, rye, wheat, barley, etc.) No requirement for a specific grain content Aged in Wood for at Least 3 Years Must be aged in small wood barrels (less than 700 liters) Bottled at a Minimum of 40% ABV Must be bottled at no less than 40% alcohol by volume May Contain Additives (Flavorings and Colorings

Answer 188

Born: 1889, Bessarabia (now Moldova) Died: 1971, Canada Known as: â€œThe King of the Whisky Tradeâ€ Founder & President of: Seagram Company Ltd. Legally sold Canadian whisky to the U.S. during Prohibition by exploiting loopholes for medicinal and industrial use. This made Seagramâ€”and Bronfmanâ€”enormously wealthy.

Answer 189

Base Corn (4 column) Batch Corn (Flavoring) Bourbon (DBS, Coffey) Rye (95-5)

Answer 190

Morton & Cage (Mark's), Forty Creek (on premise at a winery, Niagara distilling)

Answer 191

Hiram Walker established the Windsor-based distillery, which would become a major force in Canadian whisky.

Answer 192

Canadian distilleries legally exported whisky to the U.S., which was smuggled in during Prohibition.

Answer 193

Because 'rye' became a colloquial term for whisky in Canada, tied to flavor rather than mash bill.

Answer 194

It helped improve consumer trust by certifying aging and storage conditions under government supervision.

Answer 195

Seagramâ€™s became one of the largest spirits companies in the world, helping globalize Canadian whisky.

Answer 196

He led Seagramâ€™s to global prominence and capitalized on U.S. Prohibition to grow the brand.

Answer 197

Up to 9.09% of the blend can include non-whisky additives like wine or flavorings.

Answer 198

It increased demand for whisky, both for troop morale and as industrial alcohol.

Answer 199

Due to market shifts toward premium single malts and bourbons, and lack of innovation in Canadian branding.

Answer 200

Crown Royal, especially through its special releases like Northern Harvest Rye.

Answer 201

Hiram Walker established the Windsor-based distillery, which would become a major force in Canadian whisky.

Answer 202

Canadian distilleries legally exported whisky to the U.S., which was smuggled in during Prohibition.

Answer 203

Because 'rye' became a colloquial term for whisky in Canada, tied to flavor rather than mash bill.

Answer 204

It helped improve consumer trust by certifying aging and storage conditions under government supervision.

Answer 205

Seagramâ€™s became one of the largest spirits companies in the world, helping globalize Canadian whisky.

Answer 206

He led Seagramâ€™s to global prominence and capitalized on U.S. Prohibition to grow the brand.

Answer 207

Up to 9.09% of the blend can include non-whisky additives like wine or flavorings.

Answer 208

It increased demand for whisky, both for troop morale and as industrial alcohol.

Answer 209

Due to market shifts toward premium single malts and bourbons, and lack of innovation in Canadian branding.

Answer 210

Crown Royal, especially through its special releases like Northern Harvest Rye.

Answer 211

Hiram Walker established the Windsor-based distillery, which would become a major force in Canadian whisky.

Answer 212

Canadian distilleries legally exported whisky to the U.S., which was smuggled in during Prohibition.

Answer 213

Because 'rye' became a colloquial term for whisky in Canada, tied to flavor rather than mash bill.

Answer 214

It helped improve consumer trust by certifying aging and storage conditions under government supervision.

Answer 215

Seagramâ€™s became one of the largest spirits companies in the world, helping globalize Canadian whisky.

Answer 216

He led Seagramâ€™s to global prominence and capitalized on U.S. Prohibition to grow the brand.

Answer 217

It increased demand for whisky, both for troop morale and as industrial alcohol.

Answer 218

Due to market shifts toward premium single malts and bourbons, and lack of innovation in Canadian branding.

Answer 219

Crown Royal, especially through its special releases like Northern Harvest Rye.

Answer 220

Hiram Walker established the Windsor-based distillery, which would become a major force in Canadian whisky.

Answer 221

Canadian distilleries legally exported whisky to the U.S., which was smuggled in during Prohibition.

Answer 222

Because 'rye' became a colloquial term for whisky in Canada, tied to flavor rather than mash bill.

Answer 223

Seagramâ€™s became one of the largest spirits companies in the world, helping globalize Canadian whisky.

Answer 224

He led Seagramâ€™s to global prominence and capitalized on U.S. Prohibition to grow the brand.

Answer 225

Up to 9.09% of the blend can include non-whisky additives like wine or flavorings.

Answer 226

It increased demand for whisky, both for troop morale and as industrial alcohol.

Answer 227

Due to market shifts toward premium single malts and bourbons, and lack of innovation in Canadian branding.

Answer 228

Crown Royal, especially through its special releases like Northern Harvest Rye.

Answer 229

Hiram Walker established the Windsor-based distillery, which would become a major force in Canadian whisky.

Answer 230

Canadian distilleries legally exported whisky to the U.S., which was smuggled in during Prohibition.

Answer 231

Because 'rye' became a colloquial term for whisky in Canada, tied to flavor rather than mash bill.

Answer 232

It helped improve consumer trust by certifying aging and storage conditions under government supervision.

Answer 233

Seagramâ€™s became one of the largest spirits companies in the world, helping globalize Canadian whisky.

Answer 234

He led Seagramâ€™s to global prominence and capitalized on U.S. Prohibition to grow the brand.

Answer 235

It increased demand for whisky, both for troop morale and as industrial alcohol.

Answer 236

Due to market shifts toward premium single malts and bourbons, and lack of innovation in Canadian branding.

Answer 237

Crown Royal, especially through its special releases like Northern Harvest Rye.

Answer 238

Hiram Walker established the Windsor-based distillery, which would become a major force in Canadian whisky.

Answer 239

Canadian distilleries legally exported whisky to the U.S., which was smuggled in during Prohibition.

Answer 240

Because 'rye' became a colloquial term for whisky in Canada, tied to flavor rather than mash bill.

Answer 241

Seagramâ€™s became one of the largest spirits companies in the world, helping globalize Canadian whisky.

Answer 242

He led Seagramâ€™s to global prominence and capitalized on U.S. Prohibition to grow the brand.

Answer 243

Up to 9.09% of the blend can include non-whisky additives like wine or flavorings.

Answer 244

It increased demand for whisky, both for troop morale and as industrial alcohol.

Answer 245

Due to market shifts toward premium single malts and bourbons, and lack of innovation in Canadian branding.

Answer 246

Crown Royal, especially through its special releases like Northern Harvest Rye.

Answer 247

Hiram Walker established the Windsor-based distillery, which would become a major force in Canadian whisky.

Answer 248

Canadian distilleries legally exported whisky to the U.S., which was smuggled in during Prohibition.

Answer 249

Because 'rye' became a colloquial term for whisky in Canada, tied to flavor rather than mash bill.

Answer 250

It helped improve consumer trust by certifying aging and storage conditions under government supervision.

Answer 251

Seagramâ€™s became one of the largest spirits companies in the world, helping globalize Canadian whisky.

Answer 252

He led Seagramâ€™s to global prominence and capitalized on U.S. Prohibition to grow the brand.

Answer 253

Up to 9.09% of the blend can include non-whisky additives like wine or flavorings.

Answer 254

It increased demand for whisky, both for troop morale and as industrial alcohol.

Answer 255

Due to market shifts toward premium single malts and bourbons, and lack of innovation in Canadian branding.

Answer 256

Crown Royal, especially through its special releases like Northern Harvest Rye.

Answer 257

Hiram Walker established the Windsor-based distillery, which would become a major force in Canadian whisky.

Answer 258

Canadian distilleries legally exported whisky to the U.S., which was smuggled in during Prohibition.

Answer 259

Because 'rye' became a colloquial term for whisky in Canada, tied to flavor rather than mash bill.

Answer 260

It helped improve consumer trust by certifying aging and storage conditions under government supervision.

Answer 261

Seagramâ€™s became one of the largest spirits companies in the world, helping globalize Canadian whisky.

Answer 262

He led Seagramâ€™s to global prominence and capitalized on U.S. Prohibition to grow the brand.

Answer 263

Up to 9.09% of the blend can include non-whisky additives like wine or flavorings.

Answer 264

It increased demand for whisky, both for troop morale and as industrial alcohol.

Answer 265

Due to market shifts toward premium single malts and bourbons, and lack of innovation in Canadian branding.

Answer 266

Crown Royal, especially through its special releases like Northern Harvest Rye.

Answer 267

Hiram Walker established the Windsor-based distillery, which would become a major force in Canadian whisky.

Answer 268

Canadian distilleries legally exported whisky to the U.S., which was smuggled in during Prohibition.

Answer 269

Because 'rye' became a colloquial term for whisky in Canada, tied to flavor rather than mash bill.

Answer 270

It helped improve consumer trust by certifying aging and storage conditions under government supervision.

Answer 271

Seagramâ€™s became one of the largest spirits companies in the world, helping globalize Canadian whisky.

Answer 272

He led Seagramâ€™s to global prominence and capitalized on U.S. Prohibition to grow the brand.

Answer 273

Up to 9.09% of the blend can include non-whisky additives like wine or flavorings.

Answer 274

It increased demand for whisky, both for troop morale and as industrial alcohol.

Answer 275

Due to market shifts toward premium single malts and bourbons, and lack of innovation in Canadian branding.

Answer 276

Crown Royal, especially through its special releases like Northern Harvest Rye.

Answer 277

Hiram Walker established the Windsor-based distillery, which would become a major force in Canadian whisky.

Answer 278

Canadian distilleries legally exported whisky to the U.S., which was smuggled in during Prohibition.

Answer 279

Because 'rye' became a colloquial term for whisky in Canada, tied to flavor rather than mash bill.

Answer 280

It helped improve consumer trust by certifying aging and storage conditions under government supervision.

Answer 281

Seagramâ€™s became one of the largest spirits companies in the world, helping globalize Canadian whisky.

Answer 282

He led Seagramâ€™s to global prominence and capitalized on U.S. Prohibition to grow the brand.

Answer 283

Taiwan began producing whisky in the early 2000s, with Kavalan Distillery opening in 2005.

Answer 284

Innovative techniques, tropical aging, high-quality equipment, and government support helped Taiwan gain recognition quickly.

Answer 285

Kavalan is the most internationally recognized Taiwanese whisky brand.

Answer 286

Kavalan is owned by King Car Group, a large Taiwanese conglomerate.

Answer 287

Taiwanâ€™s hot, humid climate accelerates maturation, often producing rich and mature flavors in a few years.

Answer 288

Kavalan uses spring water from the Snow Mountains, contributing to its clean flavor profile.

Answer 289

Kavalan uses traditional Scottish-style copper pot stills manufactured by Forsyths.

Answer 290

Solist Vinho Barrique is a cask strength single malt matured in American wine barrels re-charred for intense fruit and spice.

Answer 291

Kavalan uses a variety of casks including sherry, bourbon, port, and wine casks for complexity.

Answer 292

Kavalan Solist Vinho Barrique won Worldâ€™s Best Single Malt at the World Whiskies Awards in 2015.

Answer 293

Tropical fruit, vanilla, spice, oak, and caramel are frequently noted in Kavalan expressions.

Answer 294

Rapid aging increases wood extraction and ester development, leading to bold and complex flavors.

Answer 295

Most Taiwanese whisky is unpeated, but experimental peated expressions have been released.

Answer 296

Solist expressions are bottled at natural cask strength, often around 55â€“60% ABV.

Answer 297

As of now, Taiwan does not have strict legal definitions for whisky like Scotland or Japan.

Answer 298

Kavalanâ€™s rapid success proved that world-class whisky can be made outside traditional regions.

Answer 299

Many are aged between 3â€“6 years, but they develop rapidly due to Taiwanâ€™s climate.

Answer 300

Unique climate, bold cask programs, modern technology, and a focus on quality make Taiwanese whisky globally respected.

Answer 301

Whisky production in India began during British colonial rule in the 19th century, initially with imported spirits.

Answer 302

Many Indian whiskies are made from molasses-based neutral spirit, which does not meet the definition of whisky in the EU or US.

Answer 303

McDowellâ€™s No. 1, Royal Stag, Officerâ€™s Choice, and Imperial Blue are among the top-selling brands.

Answer 304

Amrut produces true single malt whisky from 100% malted barley, gaining international acclaim for its quality.

Answer 305

Amrut released Indiaâ€™s first single malt in 2004 for export, and in India in 2010.

Answer 306

Paul John is produced by John Distilleries in Goa, India.

Answer 307

Paul John single malts are known for tropical fruit, honey, spice, and sometimes peated styles.

Answer 308

Rampur is produced by Radico Khaitan in Uttar Pradesh, one of India's oldest distilleries.

Answer 309

Amrut Fusion combines Indian unpeated malt and Scottish peated malt for a bold, balanced flavor.

Answer 310

Amrut Fusion was named third best in the world in Jim Murrayâ€™s 2010 Whisky Bible.

Answer 311

Indiaâ€™s hot climate causes rapid aging and high evaporation (angelâ€™s share), often exceeding 10â€“12% per year.

Answer 312

Most are aged 3â€“5 years, though they mature faster due to tropical conditions.

Answer 313

Indian whiskies often feature bold spice, fruit, oak, and in peated versions, smoky depth.

Answer 314

Used bourbon barrels are common, but sherry, port, and wine casks are increasingly used for finishing.

Answer 315

Paul John Bold is a heavily peated single malt showcasing Islay-style smokiness from Indian barley.

Answer 316

No, regulations vary by state, and there is no national definition of whisky consistent with international standards.

Answer 317

IMFL may be molasses-based and blended, while single malts use malted barley and pot distillation.

Answer 318

Amrut is internationally known for pioneering Indian single malt whisky.

Answer 319

Paul John details barley source, fermentation, distillation, cask types, and climate effects on labels and tours.

Answer 320

Indian single malts are growing in global popularity, with expanding exports, quality focus, and brand recognition.

Answer 321

Irish whiskey has been distilled since at least the 12th century, with written records dating back to 1405.

Answer 322

Factors included Prohibition in the U.S., the Irish Civil War, trade barriers with the UK, and failure to modernize production.

Answer 323

It consolidated major Irish distilleries and helped preserve the industry, eventually leading to the establishment of Midleton.

Answer 324

Jameson, under Pernod Ricard, led the global resurgence of Irish whiskey with its smooth and approachable style.

Answer 325

Around the early 2000s, with craft distilleries and global brands reigniting interest and expanding exports.

Answer 326

Irish pot still whiskey uses a mash of both malted and unmalted barley and is triple distilled in copper pot stills.

Answer 327

Most Irish whiskeys are triple distilled, producing a lighter and smoother spirit compared to double-distilled styles.

Answer 328

Typically corn or wheat is used, distilled in continuous column stills for a lighter spirit.

Answer 329

It must be aged in wooden casks for a minimum of three years in Ireland.

Answer 330

No, additives are not allowed in Irish whiskey under current regulations, except for caramel coloring.

Answer 331

Single malt, single pot still, single grain, and blended whiskey.

Answer 332

It is made from a mix of malted and unmalted barley distilled in pot stills at a single distillery.

Answer 333

A mix of two or more styles (e.g., grain and pot still, or malt and grain) often used for balance and affordability.

Answer 334

Single pot still whiskey was the dominant style until the mid-20th century.

Answer 335

Jameson, Redbreast, Green Spot, Powers, and other brands are all produced at Midleton.

Answer 336

Redbreast is a pure pot still whiskey known for rich sherry cask aging and complex flavors.

Answer 337

Green Spot, Yellow Spot, and Blue Spot all feature unique finishing in various wine casks.

Answer 338

Bushmills Distillery in Northern Ireland produces Bushmills single malt and blended whiskeys.

Answer 339

Teeling was the first new distillery in Dublin in over 125 years when it opened in 2015.

Answer 340

Bushmills 10, 12, 16, and 21 Year Olds are core single malt expressions, aged in a mix of bourbon and sherry casks.

Answer 341

Black Bush is a blend with a high malt content, matured in sherry casks for a rich, fruity character.

Answer 342

Teeling Small Batch is the flagship blend, finished in rum casks and bottled at 46% ABV.

Answer 343

Yellow Spot includes bourbon, sherry, and Malaga casks; Blue Spot includes bourbon, sherry, and Madeira casks.

Answer 344

Powers is produced at the Midleton Distillery and is known for bold, spicy pot still character.

Answer 345

It is a 12-year-old single pot still whiskey honoring the original Dublin distillery, matured in bourbon and sherry casks.

Answer 346

Pernod Ricard (via Irish Distillers) owns these major Irish whiskey brands.

Answer 347

The Irishman offers single malt, single pot still, and blended whiskeys, often finished in wine casks.

Answer 348

Writersâ€™ Tears is a blend of single malt and single pot still whiskey with a smooth, honeyed profile.

Answer 349

Glendalough is known for finishing whiskey in unusual casks like Mizunara oak and Irish oak.

Answer 350

The Dublin Liberties Distillery helped revive the cityâ€™s historic distilling area with brands like Dubliner and Liberties.

Answer 351

Dingle produces small-batch single malt, pot still, and single grain whiskeys with craft methods.

Answer 352

Corn is most commonly used, distilled in column stills to produce a light and clean spirit.

Answer 353

It provides a smooth, neutral base that balances the richness of pot still or malt components.

Answer 354

Oloroso sherry butts are most commonly used, contributing rich dried fruit and spice notes.

Answer 355

Triple distillation results in a smoother, lighter spirit with reduced heavy congeners.

Answer 356

It is an organization promoting and protecting the Irish whiskey industry and its geographic indication status.

Answer 357

Its resurgence has led to increased global demand, investment in new distilleries, and renewed interest in pot still production.

Answer 358

Connemara is made by Cooley Distillery and is unique among Irish whiskeys for its peated profile.

Answer 359

Founded in 1757, Kilbeggan claims to be the oldest licensed distillery in Ireland still operating.

Answer 360

The 'small pot still' at Kilbeggan is one of the oldest operational pot stills in the world.

Answer 361

Cooley revived independent distilling in the 1990s and produces brands like Kilbeggan, Connemara, and Tyrconnell.

Answer 362

The Tyrconnell is a single malt known for fruity and floral notes, often with unique finishes like Madeira or Port.

Answer 363

It is an experimental range by Midleton Distillery that explores unusual cask finishes and mash bills.

Answer 364

Teeling Single Grain is a notable expression, matured in red wine casks for added depth.

Answer 365

Wine casks like Madeira, Marsala, and Bordeaux are used to add fruit and spice complexity.

Answer 366

There is increasing use of cask finishing to diversify flavor, using rum, stout, wine, and other barrels.

Answer 367

Continued growth with over 40 operational distilleries, increased exports, and rising global recognition.

Answer 368

John Jameson was a Scottish-born entrepreneur who founded the Jameson Distillery in Dublin in 1780, establishing one of the most iconic names in Irish whiskey.

Answer 369

a prominent 19th-century Irish distiller whose Thomas Street Distillery in Dublin was one of the largest and most prestigious whiskey producers in the world.

Answer 370

the founder of John Power & Son, one of Dublinâ€™s most influential whiskey distilleries in the 19th century. His distillery was among the first to bottle its own whiskeyâ€”Powerâ€™s Gold Labelâ€”

Answer 371

160 proof (80% ABV).

Answer 372

125 proof (62.5% ABV).

Answer 373

The Alcohol and Tobacco Tax and Trade Bureau (TTB).

Answer 374

It affects grain quality, fermentation, and overall spirit quality.

Answer 375

Soft water with low pH and few minerals.

Answer 376

Iron degrades whiskey’s color and flavor.

Answer 377

Naturally soft limestone-filtered water.

Answer 378

Spiciness, herbal notes, mint, citrus, and red fruit.

Answer 379

Softness and bready sweetness.

Answer 380

To turn them into coarse flour for mashing.

Answer 381

To break down its tough starches.

Answer 382

Corn first, then rye/wheat, then barley.

Answer 383

A mash made with fresh water and grains.

Answer 384

A mash that includes backset from previous fermentation.

Answer 385

To lower pH, reduce bacteria, and recycle heat and water.

Answer 386

6–10% ABV.

Answer 387

Congeners (flavor compounds), heat and CO₂.

Answer 388

~50–60% ABV.

Answer 389

A second still (essentially a pot still) that redistills low wines for richer flavor.

Answer 390

A device that purifies spirit vapors before condensation.

Answer 391

The final unaged distillate.

Answer 392

It loses too much grain flavor and texture.

Answer 393

To retain more flavor.

Answer 394

Water extracts more flavors from wood than ethanol.

Answer 395

It's liquid-tight, oxygen-permeable, and flavorful.

Answer 396

Oak structures that prevent liquid loss while allowing oxygen in.

Answer 397

125 proof (62.5% ABV).

Answer 398

It is either 4+ years old or it may be a blend.

Answer 399

Legally yes, but most don’t label it that way.

Answer 400

The Lincoln County Process.

Answer 401

Filtering spirit through sugar maple charcoal.

Answer 402

To mellow and remove impurities.

Answer 403

Cooling whiskey to remove fatty acids causing haze.

Answer 404

They believe it retains more flavor and texture.

Answer 405

Above 46% ABV.

Answer 406

It reacts with sulfur to purify the spirit.

Answer 407

Grains, fermentation, and maturation.

Answer 408

To prevent clouding and off-flavors.

Answer 409

They aid yeast during fermentation.

Answer 410

Flavor compounds from fermentation and distillation.

Answer 411

Blended before bottling.

Answer 412

Jack Daniel’s.

Answer 413

A copper thief a.k.a. whiskey thief.

Answer 414

The high corn content and barrel maturation.

Answer 415

A pressure-cooker-like vessel for cooking corn.

Answer 416

Its enzymes are heat-sensitive.

Answer 417

At least two years of aging.

Answer 418

Char #1: 15 seconds Light char, more wood tannin and spice, less caramelization Char #2: 30 seconds Balanced: some sweetness and color, moderate filtration Char #3: 35–45 seconds Industry standard; good mix of flavor extraction and filtration Char #4: 55+ seconds “Alligator char” – cracks form in the wood like gator skin; deeper caramel, vanilla, and smoky richness

Answer 419

90–100°C (194–212°F)

Answer 420

After corn, at about 70°C (158°F)

Answer 421

64°C (147°F)

Answer 422

To counteract alkaline water like that in Kentucky

Answer 423

3 to 4 days

Answer 424

8–11% ABV

Answer 425

Rising steam strips it as the beer moves down

Answer 426

Thumper and doubler

Answer 427

A vessel that extracts heavy elements via water vapor

Answer 428

A simple pot still used for second distillation

Answer 429

The spirit has fuller character

Answer 430

To remove harsh elements from the new spirit

Answer 431

Makes it spicier

Answer 432

Makes it sweeter

Answer 433

Backset or setback

Answer 434

Some distillers experiment with Char #5 or beyond, this would generally be a char lasting longer than a minute.

Answer 435

Charring is a high heat, seconds long process that results in a blackened, carbonized layer (charcoal) on the inside of the barrel. Purpose: Filtration: Char acts like activated charcoal, filtering sulfur and harsh compounds from the spirit Color: Speeds up the extraction of deep, rich color Flavor: Encourages caramel, vanilla, smoky, and spicy notes

Answer 436

Toasting is a lower heat (120°C to 200°C), minutes long process (10-30m) that results in a gentle browning of the wood, but no combustion. Purpose: Flavor development: Gently breaks down lignin, hemicellulose, and cellulose into flavorful compounds. Tannins mellow out. Complex aromas: Produces coconut, clove, cinnamon, hazelnut, vanilla, and light caramel notes Control: More nuanced flavor tuning—commonly used in wine and finishing barrels

Answer 437

a copper dog is sealed on one end, usually with a chain attached.

Answer 438

Dipping Dog

Answer 439

Mash bill: There is no specific grain bill requirement. It may be made from any grain. Distillation proof: Must be distilled at more than 160 proof (80% ABV) but less than 190 proof (95% ABV). Barrel requirements: Must be stored in used oak barrels or new uncharred oak barrels. Flavor profile: As you might imagine, this produces a lighter-bodied, more neutral spirit, and is generally not intended for straight bottling—it is often used in blended whiskey.

Answer 440

Sour mashing: Although widely used in both Bourbon and Tennessee whiskey. This process originated in Bourbon production and was later adopted in Tennessee whiskey as well. Many brands across both styles use it (e.g., Jim Beam, Maker’s Mark, Jack Daniel’s). Yeast Handling: While not exclusive, Tennessee producers like Jack Daniel’s and George Dickel are known for cultivating proprietary yeast strains in in-house labs and carefully maintaining yeast propagation cycles To be fair, some bourbon producers do the same, especially legacy brands like Wild Turkey or Four Roses—but Tennessee distillers tend to emphasize extreme consistency in their yeast to maintain profile. Post-Fermentation: Lincoln County Process

Answer 441

The true modern revival is credited to Heaven Hill, particularly with brands like Henry McKenna 10-Year Bottled-in-Bond and Evan Williams Bottled-in-Bond, which helped re-popularize the label in the 1990s and 2000s, long after it fell out of mainstream favor.

Answer 442

(Under 27 CFR §5.88) Distilled by one distiller at one distillery In one distilling season (Jan–Jun or Jul–Dec) Aged at least four years in a federally bonded warehouse Bottled at exactly 100 proof (50% ABV) Must clearly state the distillery where it was distilled—and, if different, where it was bottled

Answer 443

Regulated under TTB rules (27 CFR §5.36). “Distilled by” May only be used if the whiskey was actually distilled at the listed facility. “Produced by” Is a much looser term. Can refer to a company that bottled, blended, rectified, or even just labeled the product. It does not require that the producer distilled the spirit themselves. Frequently used by non-distilling producers (NDPs) who source whiskey from operations like MGP or Heaven Hill.

Answer 444

Weller, Pappy Van Winkle and Maker's Mark all use a wheated mash bill. Wheated bourbon tends to have a softer texture and sweeter profile than rye-based bourbon. There are many theories as to why this is the case, but one feasible theory is that the wheat is more flavor neutral and thus allows the corn (which usually dominates the remainder of the recipe) to shine with it's sweetness. Rye on the other hand is known to produce spice and herbality which can mask some of the characteristics of the other ingredients.

Answer 445

Fermented grain mash Distilled to less than 190° aged in oak barrels with no minimum time requirement No neutral spirits permitted Coloirng, flavoring and blending materials are permitted.

Answer 446

Fermented mash of not less than 51% corn, rye, wheat, malt, rye malt, or other grain respectively Distilled to 160° or less stored in charred new oak barrels at 125° or less No minimum age No neutral spirits permitted Coloring, flavoring and blending materials are permitted, except for in Bourbon whisky.

Answer 447

Fermented mash of not less than 80% corn Distilled to 160° or less stored in used or uncharred new oak barrels at 125° or less storage is required only if age is claimed on the label No neutral spirits permitted Coloring, flavoring and blending materials are permitted.

Answer 448

Fermented mash of not less than 51% corn, rye, wheat, malt, rye malt, or other grain respectively Distilled to 160° or less stored in charred new oak barrels at 125° or less minimum 2 year age No neutral spirits permitted No Additives permitted (Includes mixtures of straight whiskies made in the same state.)

Answer 449

Fermented mash of not less than 51% corn, rye, wheat, malt, rye malt, or other grain respectively Distilled to 160° or less stored in used oak barrels No minimum age No neutral spirits permitted Coloring, flavoring and blending materials are permitted

Answer 450

Fermented grain mash Distilled to more than 160° but less than 190° aged in used or uncharred oak barrels no minimum age requirement No neutral spirits permitted Coloirng, flavoring and blending materials are permitted.

Answer 451

Light whisky blended with less than 20% Straight Whisky no minimum age requirement No neutral spirits permitted Coloirng, flavoring and blending materials are permitted.

Answer 452

At least 20% Straight Whisky plus Whisky and/or Neutral Spirits Distilled to 160° or less No minimum age Maximum of 80% neutral spirits permitted. Coloring, flavoring and blending materials are permitted

Answer 453

At least 51% of straight bourbon, corn, rye, wheat, malt, rye malt respectively with the remainder comprised of other whisky and/or neutral spirit. No minimum age Maximum of 49% neutral spirits permitted Coloring, flavoring and blending materials are permitted

Answer 454

Mixture of Straight Whiskies of the same named type produced in different states or produced in the same state but contains coloring, flavoring or blending material Distilled to 160° or less minimum age of 2 years on all spirits No neutral spirits permitted except as part of a flavor Coloring, flavoring and blending materials are permitted

Answer 455

2.5% of the total volume.

Answer 456

Mixture of Neutral Spirits and 5% or more of Whisky. If Straight Whisky is used, it must must be less than 20%

Answer 457

Fermented mash of 100% malted barley, produced in the U.S Distilled to 160° or less at the same distillery in the U.S Stored in used, charred new, or uncharred new oak barrels; 700-liter maximum capacity; stored only in the United States No minimum age No neutral spirits permitted No additives except for caramel coloring and only if disclosed on the label.

Answer 458

Heat cycling is a process in which rickhouses are artificially heated during cold months to simulate seasonal temperature fluctuations. It’s used to: Force the whiskey in and out of the barrel staves, mimicking the expansion and contraction that naturally happens in warmer months. Encourage more rapid wood interaction, especially in areas like Kentucky where winter can slow aging. It can produce a more mature-tasting whiskey in less time—but not all producers use it, as some argue it alters the natural aging rhythm.

Answer 459

Heaven Hill heat cycles some of its warehouses, particularly for brands like Evan Williams and Elijah Craig. In addition to Old Forester, Early Times and some Jack Daniel’s expressions have historically been heat-cycled in certain warehouses. Brown–Forman pioneered climate-controlled warehouses early in the 20th century, and they still use them to speed up maturation and enhance product uniformity.

Answer 460

Four Roses often uses longer fermentations to help develop their signature high-ester fruitiness, especially in their high-yeast mash bills. Woodford Reserve also extends fermentation to build complexity before using its triple pot stills.

Answer 461

a Non-Distilling Producer (High West, Smooth Ambler, etc..)

Answer 462

1) Brown - Forman (Old Forester) 2) Frankfort (became Four Roses) 3) A. Ph. Stitzel (later merged with W.I. Weller) 4) Glenmore 5) Schenley 6) American Medicinal Spirits Company (later renamed National Distillers Co. and much later became a part of Jim Beam) (Production was allowed to continue in 1928 due to shortages for medicinal purposes.)

Answer 463

It was a U.S bill that prohibited alcoholic beverages in accordance with the 18th amendment. It also regulated the sale and production of alcoholic spirits for non-beverage purposes. It was enacted on January 16, 1920

Answer 464

Drs were allowed to prescribe one pint of 100 proof spirits per patient every 10 days

Answer 465

A distillery owned by the Dowling family in Juarez, Mexico that Joe Beam and his son ran during prohibition.

Answer 466

A revenue inspector whose house was burned down, kicking off the whiskey rebellion.

Answer 467

A revolt against an excise tax levied on spirits and stills by the federal government in 1791. It lasted until 1794.

Answer 468

Jacob Meyers and/or the Davis brothers. (Jacob and Samuel Davis were both producing in 1779 although gov’t records weren’t kept then)

Answer 469

A German immigrant who came to America in 1763. He is Jacob Beam's uncle and the one who taught him to make whiskey. He began distilling as early as 1781, when he tried to give away free whiskey to win political office. He lost.

Answer 470

Passed and signed by President Grover Cleveland on March 3,1897. -Aged in a gov’t bonded warehouse -product of a single distillery and distiller during a single season -Exactly 100 proof -aged at least 4 years -nothing added except water

Answer 471

Conspiracy between gov’t excise officers and distillers. The officers would only count half the whiskey and tax it. Distillers would then sell the other half at lower prices, but higher profit.

Answer 472

1909; -Whiskey had to be made from grain -Product of all aged whiskey was to be labelled “straight whiskey” -High proof unaged grain distillate had to be labelled as blended

Answer 473

1920 to 1933 (13 years, 10 months, and 11 days ) 18th Amendment and Volstead Act to 21st Amendment

Answer 474

29 million gallons in 292 bonded warehouses.

Answer 475

A liquor company based in New York City with headquarters in the Empire State Building and a distillery in Lawrenceburg, Indiana.

Answer 476

A Canadian whisky called Schenley Reserve, also called Schenley Black Label. It was the only liquor available to submarine officers at Midway in World War II, where it was held in low regard

Answer 477

1920s by Lewis Rosenstiel. It was the largest liquor company in the United States during 1934–1937.

Answer 478

The four companies that dominated liquor sales following prohibition. Schenley Seagram National Distillers Hiram Walker

Answer 479

It was acquired by Guinness in 1987.

Answer 480

-Schenley -The Old Quaker Company -Cream of Kentucky -Golden Wedding Rye -I.W. Harper -James E. Pepper (Also imported Dewar's White Label)

Answer 481

A civil war captain who went from purchasing and selling barrels of whiskey fom E.H Taylor Jr to purchasing the distillery in 1878. Stagg & Taylor formed E.H. Taylor, Jr. & Co. with Stagg as the President.

Answer 482

Old Fire Copper distillery. It was established in 1869 by Col Edmund Haynes Taylor (E.H Taylor).

Answer 483

The distillery was purchased by George Stagg in 1878. It was renamed to the George T Stagg Distillery Distillery in 1909.

Answer 484

He was an office boy who joined O.F.C in 1897 at the age of 16. In 1900 he became a production, warehouse and botling superintendent. in 1921 he became president of the distillery (George T Stagg) Under Col. Blanton’s direction, the Distillery survived and even thrived through WWI, Prohibition, the Great Depression, a devastating flood and WWII.

Answer 485

Founder of the O.F.C distillery in 1869. He was instrumental in pushing for higher standards in bourbon, including the passage of the Bottled-in-Bond Act of 1897. Among his innovations were copper fermentation tanks, state-of-the-art grain equipment, column stills, modernized buildings, a more efficient sour mash technique and a first-of-its-kind steam heating system still used in the barrel warehouses today. Taylor also served as mayor of Frankfort for sixteen years.

Answer 486

Son of Elijah Pepper. He operated the Old Pepper distillery (then owned by his mother) after his father's death in the 1830's (Elijah Pepper).

Answer 487

Purchased by Schenley Distillers Corp in 1929, it was greatly expanded and modernized in the 1930s.

Answer 488

Sazerac Company purchased it in 1992. It was renamed Buffalo Trace Distillery in 1999.

Answer 489

WWII veteran and master distiller at George T Stagg distillery between 1949-ish and 1985. He introduced Blanton's Single Barrel, the world's first single barrel bourbon, in honor of Al Blanton who "hired" him (really Orville Schupp).

Answer 490

Protege of Albert Blanton who began at GTS distillery in 1939. He became plant manager when Blanton retired.

Answer 491

4th generation of American Weller's (Germany) who began his career as a wholesale whiskey dealer and distiller. He and his younger brother Charles started W.L. Weller & Sons which became a prominent whiskey brand. He hired Julian van Winkle as a salesman in 1893. He died in 1899.

Answer 492

A chemist who became Buffalo Trace's master distiller in 2005. He is responsible for all distilling and aging operations for the Sazerac Company.

Answer 493

A man whose name has become synonomous with quality. He began in 1893 as a traveling salesman for W.L. Weller and Sons He and a coworker, Alex Farnsley, purchased the company in 1908, eventually merging with Arthur Stitzel of A. PH. Stitzel Distillery to create Stitzel-Weller Distillery in 1935. (Derby Day) Stitzel-Weller quickly became known for its wheated bourbon recipe using wheat instead of rye in the mash for a softer, smoother taste

Answer 494

He joined GTS distillery in 1961 working in bottling/shipping/warehouse operations. In 1984, he became warehouse manager and became an expert on barrel management. In 2009, BT dedicated Warehouse I (his favorite warehouse) to him. The initals R.E are found on each Single Oak project bottle in honor of him.

Answer 495

He joined GTS in 1964. He worked side by side with Ronnie Eddins and became warehouse operations manager in 2011. Warehouse L is dedicated to him. He died in 2020.

Answer 496

Founder of Old Pepper Distillery

Answer 497

Elijah Pepper founded it in 1812. After his death, it was passed to his wife and son (Oscar N. Pepper). James (Oscar's son) eventually took control of the distillery with E.H Taylor Jr. After financial troubles ensued, E.H Taylor sold his distillery to Stagg and OP Distillery was sold to Graham and Leopold in 1878, being renamed after them. Brown-Forman purchased the distillery in 1941, sold it to a farmer in 1959 and then re-purchased it in 1993. In 1996 it became the distillery for Woodford Reserve.

Answer 498

Founder of Schenley Distillers Company

Answer 499

Founder of Bond and Liliard. War Hero and reputable distiller.

Answer 500

Phillip Blum Oliver Jacobson Harry Homel Invested $15,000 and owned the company and Jim Beam and his son Jerimiah ran it *in 1941, Homel and Jacobsen would sell their shares to Blum for $1 million

Answer 501

The 5 Shapira Brothers - Ed, David, Gary, George and Moses with some outside investors. They hired Joseph Beam and some other Beams for their whiskey making expertise. Those chose an historic Kentucky farmer-distiller William Heavenhill who had worked the land where they built their new distillery for the name.

Answer 502

1933 - banned sale directly from barrel, whiskey had to be bottled in standard size bottles 1936 - standards of identity set defining guidelines for spirits manufacture 1938 - straight whiskey needed to be aged for at least 2 years in new charred oak barrels Three-tier system Producers Distributors Retailers *no single entity could own all three and created tri-fold taxation system

Answer 503

A lobbying group which was tasked with “self-policing” the whiskey industry

Answer 504

Owsley Brown (Brown-Forman) Sam Brofman (Seagram’s) Seton Porter (National Distilling) Lou Rosenstein (Shenley) *all these men had issues that made them a bad “face” for the organization so they chose W. Forbes Morgan as Executive Director

Answer 505

as the frontier of American farming moved westward and southward, it was easier to grow corn, rather than rye which requires a cooler climate (50-70F)

Answer 506

By sweetening with herbs, fruits, and honey

Answer 507

Dr. James Crow?

Answer 508

George Garvin Brown and J.T.S Brown

Answer 509

Old Forester

Answer 510

Frederick Stitzel

Answer 511

Hiram Walker... act had passed in canada a decade earlier.

Answer 512

A publication by George Garvin Brown to refute religious arguments for prohibition.

Answer 513

A federal "War Production Board" took control of distilleries to make high proof alcohol for war supplies.

Answer 514

Founder of Maker's Mark who purchased Old Burk's to open it.

Answer 515

Bill Samuels sr was friends with Pappy van Winkle who advised him to do so.

Answer 516

defined Bourbon as a uniquely American product, protects the use of its name

Answer 517

consumer tastes lead to surpluses of whiskey; through the 1970s and early 1980s, vodka and other clear spirits take significant marketshare

Answer 518

an organization founded in 1973 to represent American spirits producers

Answer 519

Angel's Envy.. introduced by Lincoln Henderson.

Answer 520

A former Brown-Forman distiller who launched Gentelman's jack and started Angel's Envy

Answer 521

A mash bill of at least 51% corn, distilled to ≤160 proof, entered into new charred oak barrels at ≤125 proof, and bottled at ≥80 proof.

Answer 522

Bourbon aged for at least 2 years with no additives.

Answer 523

One distillation season, one distiller, aged ≥4 years in bonded warehouse, bottled at 100 proof.

Answer 524

An unregulated term, typically means a limited number of barrels (as few as a dozen, up to hundreds).

Answer 525

Bourbon bottled from a single barrel.

Answer 526

Whiskey bottled at the strength it left the barrel—undiluted.

Answer 527

Whiskey not chilled and filtered; retains more flavor and mouthfeel.

Answer 528

Wheat used as the secondary grain in the mash bill instead of rye.

Answer 529

A bourbon with a high rye content, typically over 18%.

Answer 530

Bourbon aged in a secondary cask like port, wine, or rum.

Answer 531

Whiskey with added flavoring; cannot be labeled as Bourbon.

Answer 532

The age of the youngest whiskey in the bottle must be listed, if under 4 years.

Answer 533

Possibly in ancient Mesopotamia or the Islamic world, with alcohol distillation refined by Al-Razi and Ibn Sina.

Answer 534

Gaelic for 'water of life'—origin of the word 'whiskey.'

Answer 535

Around the 12th–13th centuries.

Answer 536

Rye whiskey.

Answer 537

Alexander Hamilton's whiskey tax in 1791.

Answer 538

Colonel E.H. Taylor Jr. and Congressman John G. Carlisle.

Answer 539

Durable, divisible, fungible—ideal for trade.

Answer 540

It clarified the difference between straight whiskey, blended whiskey, and imitation whiskey.

Answer 541

The phylloxera epidemic in French vineyards.

Answer 542

They diluted or imitated whiskey, harming its reputation.

Answer 543

Someone who mixes neutral spirit with flavors and colors—often illicitly.

Answer 544

Old Forester, in 1870.

Answer 545

A government-supervised warehouse where whiskey could be aged without paying tax upfront.

Answer 546

The 21st Amendment in 1933.

Answer 547

The Volstead Act.

Answer 548

Yes—consumption wasn’t banned, just manufacture, sale, and transport.

Answer 549

Brown–Forman, A. Ph. Stitzel, among others.

Answer 550

It allowed low-ABV beer and wine before full repeal in 1933.

Answer 551

1. Create standards of identity and labeling 2. Prohibit unfair competition (consignment sales, tied-house, bribery, etc.) 3. introduce a permitting system for producers, importers and wholesalers.

Answer 552

The Alcohol and Tobacco Tax and Trade Bureau, which now regulates spirits labeling and advertising.

Answer 553

Distilleries were used to make high-proof alcohol for the war effort.

Answer 554

A method using spent mash to help start fermentation in the next batch.

Answer 555

Dr. James Crow.

Answer 556

Limestone-rich water, ideal climate, and river access.

Answer 557

High rye and wheated.

Answer 558

160 proof (80% ABV).

Answer 559

125 proof (62.5% ABV).

Answer 560

80 proof (40% ABV).

Answer 561

4 years for Bottled-in-Bond; 2 years for 'straight.'

Answer 562

No, unless labeled as flavored Bourbon.

Answer 563

Bourbon is a 'distinctive product of the United States.'

Answer 564

Possibly Bourbon County, Kentucky, or Bourbon Street in New Orleans.

Answer 565

Spring (Jan 1–June 30) and Fall (July 1–Dec 31).

Answer 566

To restore consumer trust and incentivize quality aging by delaying excise taxes.

Answer 567

The consumption of alcohol.

Answer 568

Illegal bars that operated during Prohibition.

Answer 569

It allowed bootlegging and black-market alcohol to flourish, fueling crime syndicates.

Answer 570

Pauline Sabin and the AAPA (Association Against the Prohibition Amendment).

Answer 571

Someone who redistills or compounds spirits with flavorings and neutral spirit.

Answer 572

A nearly flavorless alcohol distilled above 190 proof.

Answer 573

The Taft Decision of 1909.

Answer 574

Grain shortages and prohibitionist momentum restricted production.

Answer 575

The Anti-Saloon League and the Women’s Christian Temperance Union.

Answer 576

Distillers create spirit from grain; compounders mix neutral spirit with flavorings.

Answer 577

Pent-up demand and returning WWII soldiers who developed a taste for whiskey.

Answer 578

It devastated French brandy production, helping Scotch and Bourbon rise.

Answer 579

A mix of at least 20% straight whiskey with GNS and/or flavoring.

Answer 580

Bottling whiskey exclusively at the distillery.

Answer 581

It protected the term 'Bourbon' from misuse overseas.

Answer 582

The char filters impurities and adds flavor compounds.

Answer 583

Corn, rye, wheat, and malted barley.

Answer 584

Two years.

Answer 585

It legalized beer and wine with ≤3.2% ABV before full repeal of Prohibition.

Answer 586

Beam (est. 1795, modern Jim Beam).

Answer 587

It's a uniquely American spirit, legally defined by specific production rules.

Answer 588

Corn was indigenous and abundant in America.

Answer 589

"Squabble State."

Answer 590

Evan Shelby.

Answer 591

Isaac Shelby.

Answer 592

He openly defied it, expressing contempt for the Secretary of the Treasury.

Answer 593

Company distiller in the Pennsylvania Militia.

Answer 594

A corn writ—land granted after harvesting his first corn crop.

Answer 595

Maker’s Mark in Loretto, Kentucky.

Answer 596

Johannes Jacob Boehm, was the patriarch of the Beam dynasty. He is the grandfather of Jim Beam, for whom the brand is named.

Answer 597

To preserve surplus crops and for trade.

Answer 598

Often mixed with something sweet and fruity to mask its harshness.

Answer 599

Difficult terrain, hostile elements, and conflicts with Native Americans and other settlers.

Answer 600

It was a key route through the mountains into the western territories.

Answer 601

It served as a fortifying drink and a valuable trade commodity.

Answer 602

They were generalists, handling multiple tasks including distilling.

Answer 603

It was often unaged, harsh, and made from rye rather than corn.

Answer 604

They served as social hubs and points of commerce, often including distilleries.

Answer 605

By imposing an excise tax on whiskey production.

Answer 606

Defiance and resistance, as exemplified by Isaac Shelby's response.

Answer 607

A pioneering figure in the American whiskey industry and the founder of Old Forester bourbon. He was the first to sell bourbon exclusively in sealed glass bottles. The brand was named after Dr. William Forrester, a physician who endorsed Brown's concept of medicinal whiskey sold in bottles. His enterprise evolved into Brown–Forman in 1902, a company that remains family-controlled and is one of the largest spirits businesses globally.

Answer 608

George Garvin Brown's half-brother (same father). In 1870, the two half-brothers co-founded J.T.S. Brown and Brother, a company that produced bourbon whiskey. However, their partnership ended in 1874 as George Garvin Brown favored producing higher-quality, premium-priced bourbon, while J.T.S. Brown preferred a more mass-market approach. The J.T.S. Brown brand still exists today, now produced by Heaven Hill.

Answer 609

Founder of Stitzel Bros. Distillery. He patented the process for supporting whisky barrels without resting them on each other

Answer 610

One of the founders of the Stitzel-Weller Distillery

Answer 611

The Stitzel family operated various distilleries in Louisville, and their name became closely associated with bourbon excellence. In 1972, the Stitzel-Weller Distillery was sold to Norton-Simon, and the Stitzel and Van Winkle families were no longer involved in its management. However, the brands and legacy continued to influence modern bourbon through both Heaven Hill and Buffalo Trace, where many of the wheated mash bill brands now reside.

Answer 612

He was one of the first known commercial distillers in the area that would become the American whiskey heartland. In the early 1770s, Evan Shelby operated a distillery, general store, and tavern near present-day Bristol, Tennessee/Virginia. His distilling operations predate most major names in American whiskey and established a legacy continued by his son, Isaac Shelby.

Answer 613

Often credited as Kentucky’s first commercial distiller, having established a distillery in Louisville around 1783, near what’s now called Whiskey Row. While Evan Williams is widely celebrated as the first commercial distiller in Kentucky, historians debate the accuracy of this claim.

Answer 614

a Baptist minister, educator, entrepreneur, and distiller often credited (by tradition) as the inventor of bourbon whiskey. According to legend, he was the first to age whiskey in charred oak barrels, which gave it the distinctive caramel color and flavor we associate with bourbon today. This claim is not definitively proven and may have been part of early 20th-century marketing, but it has persisted in bourbon lore.

Answer 615

Founder of I.W. Harper, one of the first American whiskey brands aimed at international markets.

Answer 616

A Modern Trailblazer who was the First Female Master Distiller at a major Kentucky distillery (Castle & Key) in the modern era. She has spearheaded innovation in blending, transparency, and sustainability.

Answer 617

Frederick Booker Noe II was master distiller at Jim Beam and held the title for several decades. (Died in 2004) He pioneered Booker’s (his namesake, barrel-proof) Basil Hayden’s Knob Creek Baker’s His son, Fred Noe, continues the Beam family tradition as current Master Distiller for Jim Beam.

Answer 618

great-grandson of Jacob Beam (through David Beam). After Prohibition, he helped rebuild the Jim Beam brand alongside his cousin James B. (“Jim”) Beam. Took over leadership after Jim Beam’s death in 1947 and became company president. His leadership laid the foundation for Jim Beam to become the #1 selling bourbon brand in the world.

Answer 619

It explicitly defines what constitutes bourbon, rye, corn whiskey, etc., including mash bill percentages, barrel requirements, and more. It also stabilized a chaotic post-Prohibition industry, and ensuring truth in labeling to rebuild consumer trust.

Answer 620

The Whiskey Excise Tax of 1791 was part of Alexander Hamilton’s plan to fund war debt and establish federal financial credibility. It imposed a tax on all domestic distilled spirits—per gallon or per still capacity.

Answer 621

1. The Beam Family Arguably the first family of bourbon. 2. The Brown Family Founders of Brown-Forman, one of the largest spirits companies in the world. 3. The Van Winkle Family

Answer 622

1.Pre-Pro "Whiskey Capital of the World" (1800s) By the late 1800s, Peoria produced more whiskey than any other U.S. city, even more than Louisville or Cincinnati at the time. It had at least 24 distilleries operating at once during its peak. 🔹 2. Ideal Location for Distilling Built on the Illinois River, it offered easy access for shipping and transport. Surrounded by corn-rich farmland, perfect for whiskey production. Ample fresh limestone-filtered water, similar to Kentucky.

Answer 623

. George Remus – “The King of the Bootleggers” A Cincinnati-based lawyer-turned-bootlegger Used legal loopholes to buy distilleries and produce "medicinal" whiskey, then diverted it into the black market Controlled hundreds of millions of dollars’ worth of whiskey Operated a massive empire and even murdered his wife after she betrayed him 2. Al Capone – The Chicago Whiskey Boss America’s most infamous gangster, known more for beer and violence, but heavily involved in whiskey smuggling Controlled supply chains from Canada through Detroit and into Chicago Made fortunes off Canadian whisky like Seagram's and Canadian Club 🚢 3. William “Bill” McCoy – The Original “Real McCoy” A former sea captain who smuggled top-quality rum and whisky from the Caribbean and Canada into the U.S. Known for never watering down his product, earning the nickname “The Real McCoy” Operated off the coast of New Jersey in international waters, pioneering the term “rum row” 🥃 4. Sam Bronfman – The Legal Bootlegger Head of Seagram’s in Canada Sold enormous quantities of Canadian whisky to bootleggers during U.S. Prohibition Legally exported spirits to "licensed" U.S. druggists, who then resold it illegally Became one of the richest and most powerful liquor magnates in North America -Dutch Schultz – Controlled whiskey and numbers rackets in New York -Lucky Luciano – Bootlegging was part of his broader crime empire -Joe Kennedy (yes, JFK’s dad) – Rumored (though unproven) to have made early money in legal and semi-legal whiskey imports from the UK

Answer 624

It established a government-backed guarantee of quality and authenticity for whiskey aged at least four years under supervision.

Answer 625

It forced most distilleries to close, destroyed brands, and allowed Canadian and Scotch whisky to fill the void through bootlegging.

Answer 626

James B. Beam, who quickly rebuilt the Jim Beam brand after the repeal of Prohibition.

Answer 627

It required accurate labeling of whiskey, helping distinguish it from rectified spirits or adulterated products.

Answer 628

A decline in bourbon's popularity in favor of clear spirits like vodka and rum.

Answer 629

It was one of the first to emphasize premium packaging and branding over mass-market appeal.

Answer 630

Its rarity and quality helped drive the premiumization trend in bourbon starting in the 1990s.

Answer 631

The Federal Alcohol Administration Act of 1935.

Answer 632

A ruling that defined 'straight whiskey' as distinct from blended or rectified products.

Answer 633

They supplied Canadian whisky to bootleggers during U.S. Prohibition, boosting their market share.

Answer 634

It established a government-backed guarantee of quality and authenticity for whiskey aged at least four years under supervision.

Answer 635

It forced most distilleries to close, destroyed brands, and allowed Canadian and Scotch whisky to fill the void through bootlegging.

Answer 636

James B. Beam, who quickly rebuilt the Jim Beam brand after the repeal of Prohibition.

Answer 637

It required accurate labeling of whiskey, helping distinguish it from rectified spirits or adulterated products.

Answer 638

A decline in bourbon's popularity in favor of clear spirits like vodka and rum.

Answer 639

It was one of the first to emphasize premium packaging and branding over mass-market appeal.

Answer 640

Its rarity and quality helped drive the premiumization trend in bourbon starting in the 1990s.

Answer 641

The Federal Alcohol Administration Act of 1935.

Answer 642

A ruling that defined 'straight whiskey' as distinct from blended or rectified products.

Answer 643

They supplied Canadian whisky to bootleggers during U.S. Prohibition, boosting their market share.

Answer 644

It established a government-backed guarantee of quality and authenticity for whiskey aged at least four years under supervision.

Answer 645

It forced most distilleries to close, destroyed brands, and allowed Canadian and Scotch whisky to fill the void through bootlegging.

Answer 646

James B. Beam, who quickly rebuilt the Jim Beam brand after the repeal of Prohibition.

Answer 647

It required accurate labeling of whiskey, helping distinguish it from rectified spirits or adulterated products.

Answer 648

A decline in bourbon's popularity in favor of clear spirits like vodka and rum.

Answer 649

It was one of the first to emphasize premium packaging and branding over mass-market appeal.

Answer 650

Its rarity and quality helped drive the premiumization trend in bourbon starting in the 1990s.

Answer 651

The Federal Alcohol Administration Act of 1935.

Answer 652

A ruling that defined 'straight whiskey' as distinct from blended or rectified products.

Answer 653

They supplied Canadian whisky to bootleggers during U.S. Prohibition, boosting their market share.

Answer 654

It established a government-backed guarantee of quality and authenticity for whiskey aged at least four years under supervision.

Answer 655

It forced most distilleries to close, destroyed brands, and allowed Canadian and Scotch whisky to fill the void through bootlegging.

Answer 656

James B. Beam, who quickly rebuilt the Jim Beam brand after the repeal of Prohibition.

Answer 657

It required accurate labeling of whiskey, helping distinguish it from rectified spirits or adulterated products.

Answer 658

A decline in bourbon's popularity in favor of clear spirits like vodka and rum.

Answer 659

It was one of the first to emphasize premium packaging and branding over mass-market appeal.

Answer 660

Its rarity and quality helped drive the premiumization trend in bourbon starting in the 1990s.

Answer 661

The Federal Alcohol Administration Act of 1935.

Answer 662

A ruling that defined 'straight whiskey' as distinct from blended or rectified products.

Answer 663

They supplied Canadian whisky to bootleggers during U.S. Prohibition, boosting their market share.

Answer 664

It established a government-backed guarantee of quality and authenticity for whiskey aged at least four years under supervision.

Answer 665

It forced most distilleries to close, destroyed brands, and allowed Canadian and Scotch whisky to fill the void through bootlegging.

Answer 666

James B. Beam, who quickly rebuilt the Jim Beam brand after the repeal of Prohibition.

Answer 667

It required accurate labeling of whiskey, helping distinguish it from rectified spirits or adulterated products.

Answer 668

A decline in bourbon's popularity in favor of clear spirits like vodka and rum.

Answer 669

It was one of the first to emphasize premium packaging and branding over mass-market appeal.

Answer 670

Its rarity and quality helped drive the premiumization trend in bourbon starting in the 1990s.

Answer 671

The Federal Alcohol Administration Act of 1935.

Answer 672

A ruling that defined 'straight whiskey' as distinct from blended or rectified products.

Answer 673

They supplied Canadian whisky to bootleggers during U.S. Prohibition, boosting their market share.

Answer 674

It established a government-backed guarantee of quality and authenticity for whiskey aged at least four years under supervision.

Answer 675

It forced most distilleries to close, destroyed brands, and allowed Canadian and Scotch whisky to fill the void through bootlegging.

Answer 676

James B. Beam, who quickly rebuilt the Jim Beam brand after the repeal of Prohibition.

Answer 677

It required accurate labeling of whiskey, helping distinguish it from rectified spirits or adulterated products.

Answer 678

A decline in bourbon's popularity in favor of clear spirits like vodka and rum.

Answer 679

It was one of the first to emphasize premium packaging and branding over mass-market appeal.

Answer 680

Its rarity and quality helped drive the premiumization trend in bourbon starting in the 1990s.

Answer 681

The Federal Alcohol Administration Act of 1935.

Answer 682

A ruling that defined 'straight whiskey' as distinct from blended or rectified products.

Answer 683

They supplied Canadian whisky to bootleggers during U.S. Prohibition, boosting their market share.

Answer 684

It established a government-backed guarantee of quality and authenticity for whiskey aged at least four years under supervision.

Answer 685

It forced most distilleries to close, destroyed brands, and allowed Canadian and Scotch whisky to fill the void through bootlegging.

Answer 686

James B. Beam, who quickly rebuilt the Jim Beam brand after the repeal of Prohibition.

Answer 687

It required accurate labeling of whiskey, helping distinguish it from rectified spirits or adulterated products.

Answer 688

A decline in bourbon's popularity in favor of clear spirits like vodka and rum.

Answer 689

It was one of the first to emphasize premium packaging and branding over mass-market appeal.

Answer 690

Its rarity and quality helped drive the premiumization trend in bourbon starting in the 1990s.

Answer 691

The Federal Alcohol Administration Act of 1935.

Answer 692

A ruling that defined 'straight whiskey' as distinct from blended or rectified products.

Answer 693

They supplied Canadian whisky to bootleggers during U.S. Prohibition, boosting their market share.

Answer 694

It established a government-backed guarantee of quality and authenticity for whiskey aged at least four years under supervision.

Answer 695

It forced most distilleries to close, destroyed brands, and allowed Canadian and Scotch whisky to fill the void through bootlegging.

Answer 696

James B. Beam, who quickly rebuilt the Jim Beam brand after the repeal of Prohibition.

Answer 697

It required accurate labeling of whiskey, helping distinguish it from rectified spirits or adulterated products.

Answer 698

A decline in bourbon's popularity in favor of clear spirits like vodka and rum.

Answer 699

It was one of the first to emphasize premium packaging and branding over mass-market appeal.

Answer 700

Its rarity and quality helped drive the premiumization trend in bourbon starting in the 1990s.

Answer 701

The Federal Alcohol Administration Act of 1935.

Answer 702

A ruling that defined 'straight whiskey' as distinct from blended or rectified products.

Answer 703

They supplied Canadian whisky to bootleggers during U.S. Prohibition, boosting their market share.

Answer 704

It established a government-backed guarantee of quality and authenticity for whiskey aged at least four years under supervision.

Answer 705

It forced most distilleries to close, destroyed brands, and allowed Canadian and Scotch whisky to fill the void through bootlegging.

Answer 706

James B. Beam, who quickly rebuilt the Jim Beam brand after the repeal of Prohibition.

Answer 707

It required accurate labeling of whiskey, helping distinguish it from rectified spirits or adulterated products.

Answer 708

A decline in bourbon's popularity in favor of clear spirits like vodka and rum.

Answer 709

It was one of the first to emphasize premium packaging and branding over mass-market appeal.

Answer 710

Its rarity and quality helped drive the premiumization trend in bourbon starting in the 1990s.

Answer 711

The Federal Alcohol Administration Act of 1935.

Answer 712

A ruling that defined 'straight whiskey' as distinct from blended or rectified products.

Answer 713

They supplied Canadian whisky to bootleggers during U.S. Prohibition, boosting their market share.

Answer 714

It established a government-backed guarantee of quality and authenticity for whiskey aged at least four years under supervision.

Answer 715

It forced most distilleries to close, destroyed brands, and allowed Canadian and Scotch whisky to fill the void through bootlegging.

Answer 716

James B. Beam, who quickly rebuilt the Jim Beam brand after the repeal of Prohibition.

Answer 717

It required accurate labeling of whiskey, helping distinguish it from rectified spirits or adulterated products.

Answer 718

A decline in bourbon's popularity in favor of clear spirits like vodka and rum.

Answer 719

It was one of the first to emphasize premium packaging and branding over mass-market appeal.

Answer 720

Its rarity and quality helped drive the premiumization trend in bourbon starting in the 1990s.

Answer 721

The Federal Alcohol Administration Act of 1935.

Answer 722

A ruling that defined 'straight whiskey' as distinct from blended or rectified products.

Answer 723

They supplied Canadian whisky to bootleggers during U.S. Prohibition, boosting their market share.

Answer 724

**Jim Beam* Two key reasons: its **affordable price point** and **wide distribution network**, especially in international markets. Often vies with Jack Daniel's for #1

Answer 725

Evan Williams Elijah Craig Henry McKenna Larceny Heaven Hill Parker’s Heritage Collection – Annual limited-edition releases Old Fitzgerald Mellow Corn – A cult favorite 100% corn whiskey Rittenhouse Rye Pikesville Rye JW Dant JTS Brown T.W. Samuels Cabin Still Virgin Bourbon Fighting Cock

Answer 726

Buffalo Trace Eagle Rare Blanton’s George T. Stagg Stagg Jr. (now labeled as just "Stagg") W.L. Weller E.H. Taylor Jr. Benchmark Ancient Age Colonel Lee Old Charter Thomas H. Handy Rye Sazerac Rye 18 Year Fireball Cinnamon Whisky Royal Canadian

Answer 727

1. George T. Stagg Type: Uncut, unfiltered straight bourbon Mash Bill: Buffalo Trace's Mash Bill #1 (low rye) Age: Usually around 15–17 years Profile: Bold, intense, rich with dark fruit, oak, and caramel 2. William Larue Weller Type: Wheated straight bourbon, uncut and unfiltered Mash Bill: Wheated mash bill (same family as Weller 12, Antique 107, etc.) Age: Around 12–14 years Profile: Rich, full-bodied, with sweetness and spice balanced by oak 3. Thomas H. Handy Sazerac Type: Straight rye whiskey, uncut and unfiltered Mash Bill: Straight rye mash bill Age: Usually around 6 years Profile: Bold, spicy, minty, with signature rye sharpness and complexity 4. Sazerac Rye 18 Year Type: Straight rye whiskey Mash Bill: Same rye mash bill as Thomas H. Handy Age: Always 18 years Profile: Elegant, restrained, refined spice, herbal and leathery notes 5. Eagle Rare 17 Year Type: Straight bourbon Mash Bill: Buffalo Trace Mash Bill #1 (same as George T. Stagg) Age: Always 17 years Profile: Oak-forward, rich caramel, honey, dried fruit, and long finish

Answer 728

Buffalo Trace Distillery (Frankfort, KY) Barton 1792 Distillery (Bardstown, KY) Sazerac House (New Orleans, LA — also a museum & micro-distillery)

Answer 729

As of the most recent reliable industry data (late 2023–early 2024), there are approximately 2,300 to 2,500 active distilleries in the United States.

Answer 730

As of early 2024, there are approximately 100 to 120 distilleries operating in Kentucky, depending on how you count licensed vs. active production sites.

Answer 731

As of the most recent industry data, Tennessee is home to approximately 40 to 50 licensed distilleries,

Answer 732

A non-profit trade organization founded in 1880 to promote and protect the interests of Kentucky’s signature bourbon and distilled spirits industry. Heritage Members These are large-scale distilleries with inventories exceeding 50,000 barrels. Notable members include: Angel’s Envy Bardstown Bourbon Company Beam Suntory (encompassing Jim Beam and Maker’s Mark) Brown-Forman (Old Forester) Campari Group (Wild Turkey) Diageo North America Four Roses Distillery Heaven Hill Brands Michter’s Distillery Willett Distillery

Answer 733

Jack Daniel’s (Lynchburg) – the world’s best-selling American whiskey George Dickel (Tullahoma) Uncle Nearest (Shelbyville) – one of the fastest-growing American whiskey brands Nelson’s Green Brier, Chattanooga Whiskey, Old Forge, and many others

Answer 734

1. Jim Beam (Clermont & Boston, KY) Owner: Beam Suntory 2. Heaven Hill (Bernheim, Louisville & Bardstown, KY) Owner: Heaven Hill Brands 3. Brown–Forman (Shively, Louisville, KY) 4. Wild Turkey (Lawrenceburg, KY) Owner: Campari Group 5. Buffalo Trace (Frankfort, KY) Owner: Sazerac Company 6. Four Roses (Lawrenceburg & Cox’s Creek, KY) Owner: Kirin Brewery (Japan) 7. Barton 1792 Distillery (Bardstown, KY) Owner: Sazerac Company 8. Maker’s Mark (Loretto, KY) Owner: Beam Suntory 9. Lux Row Distillers (Bardstown, KY) Owner: MGP (Luxco) 10. Bardstown Bourbon Company (Bardstown, KY) Owner: Pritzker Private Capital

Answer 735

🔹 Jack Daniel’s 🔹 Old Forester 🔹 Woodford Reserve

Answer 736

🔹Bulleit Frontier Whiskey 🔹 Cascade Hollow Distilling Co. (Tennessee) George Dickel Tennessee Whisky 🔹 Orphan Barrel Whiskey Co. Not a distillery, but a brand project by Diageo releasing rare and ultra-aged barrels from shuttered or obscure distilleries. 🔹 Blade and Bow Launched by Diageo in homage to the historic Stitzel-Weller distillery 🔹 I.W. Harper Revived brand originally launched in the 1870s

Answer 737

J🔹Jefferson’s Bourbon 🔹 Smooth Ambler Based in West Virginia. 🔹 Rabbit Hole Distillery Located in Louisville, KY. 🔹 TX Whiskey (Firestone & Robertson) Known for:

Answer 738

Woodinville Whiskey Co.

Answer 739

Valley of the River Livet

Answer 740

Valley of the Deer

Answer 741

Valley of the Rocks

Answer 742

Valley of Tranquility

Answer 743

Valley of the Brambles

Answer 744

Valley of the Green Grass

Answer 745

Mouth of the Chattering Burn

Answer 746

Speckled Mountain

Answer 747

Village of the Monks (or Town of Benne)

Answer 748

Sound of Islay

Answer 749

Hollow of the Broad Bay

Answer 750

Small Promontory

Answer 751

Brae of the Shore

Answer 752

Valley of the Garden

Answer 753

Mary’s Well

Answer 754

🔹 Jim Beam (Flagship Brand) 🔹 Maker’s Mark Maker’s Mark (original wheated bourbon) 🔹 Basil Hayden Originally part of the Jim Beam “Small Batch Collection” 🔹 Knob Creek High-rye bourbon and rye whiskey brand 🔹 Booker’s Cask strength, uncut and unfiltered 🔹 Baker’s Formerly part of the Small Batch Collection, now rebranded as a single barrel product 🔹 Old Crow Value bourbon brand, historically significant 🔹 Old Overholt One of the oldest American whiskey brands still in production

Answer 755

Suntory: -Yamazaki -Hakushu -Chita Nikka: -Miyagikyo - Yoichi Ichiro Akuto: Chichibu Chichibu Daini Fuji Gotemba (Kirin) Mars: Shinshu Mars Tsunuki Mars Kanosuke

Answer 756

1. St. Kilian Distillers (Rüdenau, Bavaria) One of the largest and most modern whiskey distilleries in Germany Produces single malt whisky using Scottish-style pot stills Known for: St. Kilian Single Malt Uses both peated and unpeated malt; aging in a wide variety of casks 2. Slyrs Distillery (Schliersee, Bavaria) Among the most well-known German whisky brands internationally Produces a variety of single malts and cask finishes Known for: Slyrs Bavarian Single Malt Whisky Uses Alpine mountain spring water and locally malted barley 3. Hammerschmiede (The Glen Els) (Zorge, Lower Saxony) Produces The Glen Els line of whiskies Known for unique cask maturation: sherry, madeira, port, and more Operates in the Harz Mountains, drawing on a long history of distillation 4. Birkenhof Brennerei (Nistertal, Rhineland-Palatinate) Family-run distillery producing whisky, gin, and fruit brandies Whisky brand: Fading Hill Focuses on small-batch, craft whisky made with German-grown grains 5. Finch® Whisky (Nellingen, Baden-Württemberg) Known for producing whisky from local spelt, wheat, and barley Offers both single malts and grain whiskies Gaining traction in the European craft spirits scene

Answer 757

1. Amrut Distilleries (Bangalore, Karnataka) India’s first internationally acclaimed single malt producer 2. Radico Khaitan Ltd. (Rampur, Uttar Pradesh) One of India’s largest distillers 3. John Distilleries (Bangalore, Karnataka) Known internationally for: Paul John Indian Single Malt 4. United Spirits Ltd. (a Diageo company) Largest spirits company in India Primarily focused on mass-market Indian whiskies, many of which include molasses-based spirits

Answer 758

1. Kavalan Distillery (Yilan County) The most famous and internationally awarded Taiwanese whisky producer Owned by King Car Group 2. Nantou Distillery (Nantou County) Owned by the Taiwan Tobacco & Liquor Corporation (TTL) Known for: Omar Single Malt Whisky (Sherry and Bourbon cask finishes) 3. TTL Taoyuan Distillery (Taoyuan City) Also operated by Taiwan Tobacco & Liquor Corporation Less internationally known than Kavalan or Nantou Produces limited whisky releases primarily for the domestic market, often under special edition labels

Answer 759

1. Midleton Distillery (Midleton, County Cork) Owner: Irish Distillers (a subsidiary of Pernod Ricard) Key Brands: Jameson (world’s best-selling Irish whiskey) Redbreast Green Spot, Yellow Spot, Blue Spot (Mitchell & Son's Spot Whiskeys) Powers Midleton Very Rare Houses both pot stills and column stills for a wide variety of expressions 2. Bushmills Distillery (Bushmills, County Antrim, Northern Ireland) Owner: Proximo Spirits Claims to be the oldest licensed distillery in the world (1608) 3. Great Northern Distillery (Dundalk, County Louth) Owner: John Teeling (former Cooley founder) Does not release much under its own name 4. Tullamore Distillery (Tullamore, County Offaly) Owner: William Grant & Sons Key Brands: Tullamore D.E.W. 5. Cooley Distillery (Riverstown, County Louth) Owner: Beam Suntory Key Brands: Connemara (peated Irish whiskey) Kilbeggan Tyrconnell

Answer 760

1. Hiram Walker & Sons Distillery (Windsor, Ontario) Owner: Pernod Ricard (Corby Spirit and Wine) Key Brands: Canadian Club (now owned by Beam Suntory, still produced here) Also produces base spirits for gin, vodka, and liqueurs 2. Gimli Distillery (Gimli, Manitoba) Owner: Diageo Key Brand: Crown Royal – the best-selling Canadian whisky globally Originally founded by Seagram’s in 1968 3. Alberta Distillers Limited (Calgary, Alberta) Owner: Beam Suntory Key Products: Alberta Premium (100% rye, including Cask Strength editions) One of the few distilleries in North America producing 100% rye grain whisky 4. Valleyfield Distillery (Salaberry-de-Valleyfield, Quebec) Owner: Sazerac Key Brands: Rich & Rare Royal Canadian Canadian Hunter

Answer 761

Auchentoshan Springbank (Hazelburn) BenRiach (many LE releases) Glen Moray (only experimental)

Answer 762

Everything is standard for the wash run, but.... For the first spirit run the low wines are split into two batches: Half of the low wines go straight into the spirit still for a second distillation. The other half is held back. ✅ At this point, half the spirit has been distilled twice. The held-back low wines are blended with the foreshots and feints from the first spirit still run. This blended mix is then distilled again in the spirit still. 🧠 So Why Call It 2.5x Distilled? Because: Half the spirit is double-distilled Half is triple-distilled (2 + 3) / 2 = 2.5 average distillations

Answer 763

A blend of double distillation, triple distillation and a unique path through the Wee Witchie. ---- 🔸 Step 1: All wash is distilled into low wines 🔸 Step 2: Low wines are split and sent through different combinations of the 3 spirit stills. Some portions are distilled once more (making it 2x distilled) Some are distilled twice more (making it 3x distilled) One fraction is sent to the Wee Witchie for a very slow, deep distillation 🔸 Step 3: Mortlach blends together the three portions. When you mathematically average the various distillation paths, you land on 2.81x distilled. It's not a literal distillation count per drop—it's the weighted average across all the spirit streams used in the final vatting.

Answer 764

Bourbon: 72% corn, 18% rye, 10% malt

Answer 765

Corn: 100% blue corn (Roasted for True Blue) Bourbon: 80% blue corn, 11% wheat, 6% rye, 3% malt Rye: 100% rye Various single malts

Answer 766

Mashbill #1: 75% corn, 10% rye, 15% malted barley; Mashbill #2: 12-15% rye Wheated for Weller/Pappy: 70% corn, 16% wheat, 14% malt 100% rye for Sazerac Rye

Answer 767

78% corn, 10% rye, 12% malt

Answer 768

Mashbill E: 75% corn, 20% rye, 5% malt; Mashbill B: 60% corn, 35% rye, 5% malt (10 recipes using 2 mashbills and 5 yeast strains)

Answer 769

74% corn, 15% red winter wheat, 11% malt

Answer 770

Bourbon: 75% corn, 13% rye, 12% malt; Rye: Unknown

Answer 771

Bourbon: 80% corn, 12% malt, 8% rye; Rye: 70% rye, 18% corn, 12% malt

Answer 772

Same as Jim Beam: 75% corn, 13% rye, 12% malt

Answer 773

70% corn, 16% red winter wheat, 14% malt

Answer 774

Undisclosed, but estimated to be: Bourbon: 79% corn, 11% rye, 10% malt; Rye: Unknown

Answer 775

Bourbon: 72% corn, 18% rye, 10% malt Rye: 65% rye 15% corn 20% malt

Answer 776

Bourbon: 75% corn, 13% rye, 12% malt Rye: 51% rye, 37% corn, 12% malt

Answer 777

Ardbeg 10, An Oa, Uigeadail, Corryvreckan, Wee Beastie.

Answer 778

Bunnahabhain 12, 18, 25, Stiùireadair, Toiteach a Dhà.

Answer 779

GlenDronach 12, 15 Revival, 18 Allardice, 21 Parliament.

Answer 780

Glenfarclas 10, 12, 15, 21, 25, 105 Cask Strength.

Answer 781

Glenfiddich 12, 15 Solera, 18, 21 Reserva Rum Cask, 23 Grand Cru.

Answer 782

Glenkinchie 12 Year, Distiller's Edition,

Answer 783

The Glenlivet 12, 15 French Oak, 18, Founder's Reserve

Answer 784

Glenmorangie Original 10, Lasanta, Quinta Ruban, Nectar d’Or, Signet.

Answer 785

Highland Park 12, 15 Viking Heart, 18, 21, 25, Dragon Legend.

Answer 786

Red Label, Black Label, Double Black, Green Label, Gold Label Reserve, Blue Label.

Answer 787

Lagavulin 8, 16, Distiller's Edition

Answer 788

Mortlach 12 'Wee Witchie', 16, 20

Answer 789

Oban 14, Dtiller’s Edition, Little Bay.

Answer 790

Old Pulteney 12, Huddart, 15, 18.

Answer 791

Springbank 10, 12 Cask Strength, 15, 18, 21.

Answer 792

Talker 10, Skye, Storm, Dtiller’s Edition, 18.

Answer 793

Fermentation typically lasts 96 to over 120 hours. They take a portion of the wash from day 5 and add it to the wash on day 3 for pH adjustment

Answer 794

3 pot stills 1 dedicated wash still 1 dedicated spirit still 1 that is used as either wash/spirit

Answer 795

90/10 Unmalted to Malted

Answer 796

Bookers, Baker's, Basil Hayden's Knob Creek

Answer 797

Kentucky Style (barely legal), Maryland Style(60-70) , Pennsylvania (Monogahela 80%), MGP (95%)

Answer 798

Cragganmore Glen Elgin Mortlach Benrinnes Craigellachie Royal Lochnagar Pulteney Balmenach Talisker Edradour

Answer 799

Springbank The Macallan – Uses traditional rake and plough systems in their massive operation. Glenfiddich – One of the few distilleries with complete on-site production; uses rake and plough tuns. Aberlour – Classic Speyside distillery, maintains traditional equipment including rake and plough. Glenmorangie – Combines innovation with traditional equipment like rake and plough tuns. Dalmore – Uses rake and plough to create their rich, robust house style. Laphroaig – One of the Islay icons using rake and plough mash tuns. Lagavulin – Known for its deep, smoky character and traditional processes. Auchentoshan – Triple distillation but still uses a rake and plough for the mash process. Glen Scotia (Campbeltown) – Maintains traditional setup. Ben Nevis – A more old-school distillery with classic mash equipment.

Answer 800

Maker's Mark, New Riff, Peerless

Answer 801

Peerless, Wilderness Trail

Answer 802

a type of milling system used in whisky and brewing production where water is added during the milling process. Used by Teaninich

Answer 803

A 130-gallon (600-liter) cask used in whisky maturation.

Answer 804

A 110-gallon (500-liter) cask formerly used for maturing port.

Answer 805

A 120-gallon (545-liter) cask often used for sherry.

Answer 806

A 110-gallon (500-liter) cask formerly used for maturing sherry.

Answer 807

A 100-gallon (460-liter) cask.

Answer 808

A 55-gallon (250-liter) cask, often reassembled from bourbon barrels; the most common cask in whisky maturation.

Answer 809

A 40-gallon (180-liter) cask typically used in bourbon production.

Answer 810

An 18-gallon (82-liter) cask, also known in Old Scots as a “kinken.”

Answer 811

Also called a “Firkin,” it holds around 9–10 gallons (approximately 45 liters).

Answer 812

An 8–10 gallon (approx. 45-liter) cask.

Answer 813

A small 5-gallon (22.5-liter) cask.

Answer 814

Ester ## Footnote Has a creamy, banana, pear aroma.

Answer 815

Ester ## Footnote Known for its apple aroma.

Answer 816

Ester ## Footnote Produces a pear aroma in low concentrations and a nail polish smell in high concentrations.

Answer 817

Ester (barrel) ## Footnote Associated with tobacco and fig aromas.

Answer 818

Ester (barrel) ## Footnote Has a spicy/cinnamon aroma.

Answer 819

Ester (barrel) ## Footnote Produces a smoky, burnt aroma.

Answer 820

Ester ## Footnote Known for tropical fruit and strawberry aromas.

Answer 821

Ester ## Footnote Has a minty scent, often found in young whiskeys.

Answer 822

Ester ## Footnote Associated with smoked meats, florals, and tobacco aromas.

Answer 823

Lactone ## Footnote Exhibits sweet vanilla and coconut aromas.

Answer 824

Lactone ## Footnote Known for spicy cloves.

Answer 825

Aldehyde ## Footnote Produces a green apple aroma.

Answer 826

Aldehyde ## Footnote Known for cloves, anise, and nutmeg.

Answer 827

Aldehyde ## Footnote Produces a cinnamon aroma.

Answer 828

Aldehyde ## Footnote Has an almond aroma.

Answer 829

Aldehyde ## Footnote Known for its vanilla scent.

Answer 830

Ketone ## Footnote Commonly recognized as a solvent and nail polish remover.

Answer 831

Ketone ## Footnote Known for butter and cheese scents.

Answer 832

Terpene ## Footnote Associated with citrus aromas.

Answer 833

Terpene ## Footnote Known for lavender scent.

Answer 834

Ketone ## Footnote Produces a violet aroma.

Answer 835

Found in oak, and enter whiskey through aging.

Answer 836

Fruity, aromatic by-products of fermentation, carried over through distillation.

Answer 837

Produced during fermentation, distillation, and maturation. Smaller aldehydes are typically associated with unpleasant flavors, where large ones are pleasant.

Answer 838

Toxic and responsible for hangovers.

Answer 839

Created during fermentation, and name is derived from acetone.

Answer 840

Exhibit floral notes, like lavender, violet, and lemon.

Answer 841

1) Brown - Forman (Old Forester) 2) Frankfort (Four Roses) 3) A. Ph. Stitzel (merged with W.I. Weller) 4) Glenmore 5) Schenley 6) American Medicinal Spirits Company (later National Distillers Co.) ## Footnote These companies were permitted to sell, but not make, whiskey during the prohibition era.

Answer 842

Title II, section 2 ## Footnote Allowed doctors to prescribe whiskey for patients under certain conditions.

Answer 843

Waterfill & Frazier

Answer 844

John Neville in 1794

Answer 845

Evan Williams

Answer 846

Jacob Meyers and/or the Davis brothers (Jacob and Samuel)

Answer 847

Passed on March 3, 1897. The act required whiskey to be: * Aged in a government bonded warehouse * Product of a single distillery and distiller during one season * Exactly 100 proof * Aged at least 4 years * Nothing added except water ## Footnote This act aimed to ensure quality and authenticity in whiskey production.

Answer 848

A conspiracy between government excise officers and distillers to underreport whiskey production and evade taxes.

Answer 849

* Whiskey had to be made from grain * All aged whiskey labelled 'straight whiskey' * High proof unaged grain distillate labelled as blended

Answer 850

13 years, 10 months, and 11 days from 1920 to 1933

Answer 851

29 million gallons in 292 bonded warehouses.

Answer 852

Louis Rosensteil

Answer 853

1) National 2) Schenley 3) Seagram (Canadian) 4) Hiram Walker (Canadian) ## Footnote George T Stagg joined Schenley; Brown-Forman & A Stitzel Distillery moved slightly to the background.

Answer 854

Phillip Blum, Oliver Jacobson, Harry Homel

Answer 855

The 5 Shapira Brothers - Ed, David, Gary, George, and Moses

Answer 856

Start (or purchase) a brand with the name of a historical Kentucky figure.

Answer 857

A. Ph. Stizel merged with W.L. Weller after prohibition, hiring Julian 'Pappy' Van Winkle.

Answer 858

* Wheated mash bill * Corn not ground fine * Thicker oak staves * Low barrel entry proofs * Use of pot stills

Answer 859

85% of whiskey stocks were less than one year old.

Answer 860

* 1933 - banned sale directly from barrel * 1936 - standards of identity set * 1938 - straight whiskey aged for at least 2 years

Answer 861

Owsley Brown, Sam Brofman, Seton Porter, Lou Rosenstein

Answer 862

* Pennsylvania’s Monongahela Rye * Maryland’s Rye/Corn Mash Bill * Kentucky’s early Bourbon

Answer 863

US Whiskey would have continued to evolve with larger plants, consolidation, and branding.

Answer 864

$9 billion, 100 distilleries employ 23,000 people, 2.7 million barrels of bourbon per year.

Answer 865

A Scotsman who applied scientific rigor to distillation at Oscar Pepper Distillery.

Answer 866

-Strike Point - 63 degrees (optimal point for sugar extraction) -2nd - around 70 degrees -3rd (Sparge) - 85 degrees

Answer 867

Rake and Pough (traditional) - Springbank & Bruichladdich Lauter Tun (Full lauter) - blades that rotate and also can be raised and lowered Semi-lauter - blades rotate, but can't be raised and lowered

Answer 868

34 degrees Celsius (over 35 yeast begins to die)

Answer 869

Wheat - produces less starch breaking enzyme. Oats - have too much protein and fat. Corn - needs too much heat to untangle the starches before malting and the oils tend to turn rancid

Answer 870

Experimented in late 1800's on Koji and potential uses for similar process to convert starches to sugars without malting. Created something he called "Taka-Koji" which could shorten the conversion time from days to hours. Was hired by the Whiskey Trust and based in Peoria to find ways to used Taka-Kori to shorten malting process - lab was burned down in "suspicious circumstances" and work was never completed. Went on to invent Taka-diatase which was the Alka-Seltzer of the time and also patented adrenaline.

Answer 871

Scotland removed live gaugers in 1983 US in 1984 -in modern times inspectors use WiFi monitoring and even AI applications

Answer 872

Grimble's Tube condenser was created in 1825

Answer 873

Stitzel patented racked warehousing in 1879. Paletized warehousing emerged in 1960s

Answer 874

Steam engine patented in 1794, whiskey industry was using steam to heat stills by early 19th century and were key to the creation of patented Coffey Still in 1830.

Answer 875

The pressure that a vapor/gas exerts on its surroundings while in thermodynamic equilibrium with its liquid state at a given temperature.

Answer 876

Distillation is the act of separating substances and/or components from a liquid mixture using differences in boiling point and condensation.

Answer 877

A measure of how easily a liquid will move into a vapor state. Generally speaking, higher volatility compounds have LOWER boiling points (and vice versa)

Answer 878

1) a heat source 2) a vessel for the liquid to be distilled 3) a way for vapors to reach the receiving vessel 4) a cooling medium to condense the vapors back into liquid

Answer 879

An azeotrope is a constant boiling mixture where the composition of the vapor is the same as the liquid being distilled. Once we've received the azeotrope, we cannot separate the individual components of a mixture through normal distillation practices.

Answer 880

-distillation speed -cleanliness of surfaces inside and outside the still -the charge volume inside the still -the addition of rectification equipment such as columns, trays and purifiers -still geometry -the temperature of the air surrounding the still

Answer 881

1) Provide a surface for the mixing of vapor and liquid for proper heat exchange between the two. 2) Provide a space for the liquid and vapor to separate after heat transfer has occurred. 3) Provide a route for high volatility vapors to rise above the plate and continue through the still. 4) Provide a route for liquid and low volatility compounds to fall below the plate and lower back into the still.

Answer 882

1) Copper is more malleable and easier to work with than many other metals, including stainless steel, 2) Copper is a good conductor of heat, 3) Copper catalyzes many positive flavor reactions during distillation, 4) Copper reacts with several sulfur-containing compounds and removes them during distillation.

Answer 883

-Hydrogen Sulfide (H2S) -Dimethyl Sulfide (DMS) -Dimethyl Tridulfide (DMTS)

Answer 884

-Methanol -Acetaldehyde -Ethyl Acetate +more

Answer 885

-Phenols -fusel oils/higher alcohols -fatty acids -water +more

Answer 886

Similar to the sweet aroma of ethanol, but a bit sharper and more pungent. In a batch distillation process you will never have methanol by itself.

Answer 887

Ethanol is not actually odorless. It is slightly sweet and lightly fruity.

Answer 888

-in low amounts it can lend subtle fruitiness to spirit, -but in high amounts it is incredibly pungent and solventy

Answer 889

-In low amounts it produces pleasant banana-like aroma in distillate.

Answer 890

-generally highly volatile and usually not much of an issue in properly produced spirits, -in low concentrations it has green apple aromas.

Answer 891

Butter & Butterscotch

Answer 892

-Quercus Alba (American White Oak) -Quercus Patrea -Quercus Rubur -Quercus Mongolica (Mizunara and Chinese) -Quercus Garryana -Quercus Libani (Lebanese Oak) -Quercus Humbolti

A little bit of everything Flashcards

(947 cards)