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American Whiskey Flashcards

(105 cards)

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1
Q

What are grain spirits?

A

The US defines “Grain Spirits” as neutral spirits distilled from a fermented wash of grain and stored in oak.

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2
Q

What are the requirements for corn whiskey in the US?

A

At least 80% corn
Alcohol distilled to 160 proof or less.
Does not require wood aging.
If wood is used, stored at no more than 125 proof in used or uncharred wood.

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3
Q

What is straight whiskey?

A

The US definition for whiskey that conforms to either Bourbon, Rye of Corn whiskey and has been stored for a period of two years or more in the type of oak container prescribed.

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4
Q

What are the requirements for Rye whiskey in the US

A

Must be produced from a mash of no less than 51% Rye.
Distilled at no more than 160 proof.
Stored at no more than 125 proof in charred new oak containers.

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5
Q

What are the requirements for wheat whiskey in the US

A

Must be produced from a mash of no less than 51% wheat.
Distilled at no more than 160 proof.
Stored at no more than 125 proof in charred new oak containers.

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6
Q

What are the requirements for malt whiskey in the US

A

Must be produced from a mash of no less than 51% malted barley.
Distilled at no more than 160 proof.
Stored at no more than 125 proof in charred new oak containers.

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7
Q

Is there an American Single Malt Whiskey?

A

No, but an attempt is being made to introduce this as a new category.

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8
Q

What are the requirements for Rye Malt whiskey in the US

A

Must be produced from a mash of no less than 51% malted rye grain.
Distilled at no more than 160 proof.
Stored at no more than 125 proof in charred new oak containers.

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9
Q

What are the requirements for Bourbon Whiskey?

A

Mash no less than 51% corn
Distilled to no more than 160 proof
Stored at no more than 125 proof in charred new oak containers.

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10
Q

How are barrels of whiskey generally aged in the US?

A

Rackhouses - generally several stories high - wide temperature fluctuations
Casks generally not stacked on each other - more air circulation
New oak, less saturated pores

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11
Q

When was the Whiskey Rebellion?

A

1791

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12
Q

When was the Bottled in Bond Act enacted?

A

1897.

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13
Q

What is a bottled in bond spirit?

A

A spirit “unaltered from its original condition or character by the addition or subtraction of any substance”. May only be applied to spirits produced in the US. Mostly applied to bourbon/whiskey, but can be used for any spirits.

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14
Q

What is a backset?

A

In bourbon production, some of the residue from the first distillation run. It is placed back in the fermenter for use in the next fermentation batch.

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15
Q

Why is the strain of yeast used important in American Whiskey production?

A

The yeast esters are an important part of the aromatic character of whiskeys from Kentucky and Tennessee.

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16
Q

What is a characteristic of the yeast used in the production of Jack Daniels?

A

It produces pronounced levels of banana aromas.

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17
Q

How many recipes do most macro-distillers use?

A

2 or 3.

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18
Q

How many recipes does Four Roses use?

A

Ten. They use five different yeast strains with two different mash bills.

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19
Q

What are the main post-distillation operations in American Whiskey production in order?

A

Oak maturation
Blending
Chill-filtration
Dilution.

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20
Q

What is sour mashing?

A

The use of backset, which is highly acidic, to counteract local water with high alkaline content used in bourbon production. It also assists with creating a consistent product.

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21
Q

How is bourbon generally distilled?

A

It is usually double-distilled (some may be triple-distilled) in either pot or column stills.

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22
Q

Where does the first distillation of bourbon generally occur?

A

In a pot or single column still composed of copper or stainless steel, known as a beer still.

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23
Q

In bourbon production, where does the second distillation take place?

A

In a doubler or thumper.

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24
Q

What is a doubler?

A

An addition to a pot still where the second distillation of bourbon occurs. It continuously receives the low wines, drives them to a chamber that contains heated liquids, causing an interaction that concentrates the alcohol and refines unwanted congeners.

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25
What is a thumper?
A type of doubler that receives the vapors from the first distillation run before they have been cooled and condensed.
26
How does a thumper work?
As vapors from the first distillation enter the thumper, they are driven into water kept above the boiling point of ethanol but below that of water. The ethanol vapor continues on through the water for condensation as a new-make spirit. Tails are captured by the water and drained off.
27
Which grain is introduced first into the cooker in bourbon production, and why?
Corn, because the starch in the corn gelatinizes at a higher temperature than the starch in the other grains.
28
At what temperature is the malted barley added to the cooker in Bourbon production?
64° C (147°F)
29
Can American whiskey producer use exogenous enzymes?
Yes
30
What is the percentage of backset in the fermenter for most Bourbon distillers?
20-30% of volume.
31
What is the fermented liquid in American Whiskey production called?
Distiller's beer.
32
What is the name of the company that makes most of the stills used in American Whiskey production?
Vendome.
33
What is the name of the tank where the distiller's beer is held in American Whiskey production?
The beer well.
34
What does the distiller's beer first pass through in American Whiskey production?
A beer heater.
35
How is a beer heater heated in American Whiskey production?
By hot vapors from the beer still.
36
What happens to the heated beer after it passes through the beer heater?
It enters the beer still near the top of the column, and passes through plates before meeting steam that is injected from the base.
37
What passes out of the bottom of the beer still?
Thick slops (solids) Thin slops (liquids)
38
What is another name for the thin slops that come out of the bottom of the beer still?
Backset.
39
What happens to the vapors that leave the beer still?
They enter the beer heat, heat the beer, and some of the vapors (mostly Group 3 fractions) condense.
40
What happens to the liquid of the vapors that condense in the beer heater?
They are recycled into the beer still.
41
What happens to the vapors after they leave the beer heater?
They pass into the beer still condenser.
42
What is the liquid that comes out of the beer still condenser called?
Low Wines
43
What is the typical strength of low wines in American Whiskey production?
120-130 proof (60-65% ABV)
44
How are Group 1 fractions typically removed from beer still condensers in American Whiskey production?
By a venting system.
45
How are Doublers heated?
They have their own heat source.
46
What happens to vapors as they leave the Doubler?
They pass into a second condenser and are collected as a newly made spirit.
47
What is the name for a newly made spirit in American Whiskey production?
White Dog.
48
What is the typical alcoholic strength of White Dog?
130-140 proof (65-70% ABV)
49
How is overflowing due to a build-up of Group 3 fractions prevented in American Whiskey production?
The liquid is automatically recycled from the base of the doubler back to the beer well.
50
Does a Thumper have its own heat source?
No, the heat energy from the vapors is enough to keep the liquid in the thumper boiling.
51
Which US whiskey macro-distiller also uses pot stills?
Brown-Forman at the Labrot & Graham distillery, it is combined with other traditionally made whiskies to make Woodford Reserve.
52
What is the difference between a mash bill and a recipe in American Whiskey production?
The mash bill contains the grains used, the recipe includes the yeast used as well.
53
How long do distilleries run the stills in American Whiskey production?
Larger distilleries - Up to 7 days Smaller distilleries - Maybe only 1 day.
54
What can be added to Bourbon after distillation?
Only water
55
Is chill-filtration the norm in Bourbon production?
Yes
56
How is temperature managed in American Whiskey production?
By increasing or decreasing the flow of beer into the still.
57
What is the effect of increasing the flow of beer into the beer still?
It decreases the temperature of distillation.
58
What is the effect of decreasing the flow of beer into the beer still?
It increases the temperature of distillation.
59
What is a disadvantage of working with Rye?
It is very sticky and quickly coats a still.
60
What is a main difference between the fermentable liquids used in Scotch and American Whiskey production?
There is a much higher solid content in American Whiskey fermentable liquids.
61
How many exit points for vapor does a beer still have?
Only 1.
62
How are Group 3 fractions removed in American Whiskey production?
Controlling the temperature at the top of the beer still Reflux from the beer heater Recycling from the Doubler.
63
What effect does the higher amount of Group 1 and Group 3 fractions have on American Whiskey?
Adds a notably sharper and coarser texture than other column distilled spirits and even some pot-distilled spirits. Softened with maturation, but still a distinctive part of the style of many American whiskies.
64
How does bourbon get its color?
Through time spent in wood only - caramel coloring is prohibited (except for bourbons labeled as blends)
65
At what proof is most bourbon bottled?
80 proof
66
What are common proofs for bottling bourbon?
80 (Most common) 86 90 100 107
67
What is blended bourbon?
Bourbon that may contain coloring, flavoring, or other spirits (such as unaged grain neutral spirit), but must be at least 51% straight bourbon.
68
What percentage of Bourbon is produced in Kentucky?
95%
69
What is required for a whiskey to be labeled Kentucky Bourbon?
It must be produced from grains that are cooked, fermented, and distilled in the state of Kentucky, aged in new oak barrels for at least one year in the state of Kentucky.
70
What are the requirements, to be labeled Tennessee Whiskey?
Meet all the requirements of US Whiskey Be produced in the state of Tennessee Filtered through maple charcoal - AKA Lincoln County Process - prior to aging.
71
What is the Lincoln County Process?
A filtering technique where a deep bed of sugar maple charcoal is used to remove some of the whiskey's lighter aldehydic congeners, giving the remaining spirit a smooth texture and a full, robust flavor.
72
What is a common depth for the bed of charcoal in the Lincoln County Process?
Up to 10 feet.
73
How long does the Lincoln County Process generally take?
A week to several weeks.
74
What is the Lincoln County Process named after?
Lincoln County, the original home of Jack Daniel's Lynchburg distillery (although the county lines have been re-drawn and it's now in Moore County)
75
What is the exception to the Lincoln County Process for Tennessee Whiskey?
Benjamin Prichard's Distillery
76
What are typical flavors of Tennessee Whiskey?
Maple Syrup Vanilla Caramel Smoke
77
What is America's oldest continually maintained brand of whiskey?
Old Overholt
78
What is the largest producer of Rye Whiskey in the US?
MGP Distilling
79
Is there a requirement for the size of oak container used for Bourbon maturation?
No
80
What are the current requirements for Bottled-In-Bond Whiskeys?
A product of one distillation season (A 6 month period, Jan to June or July to Dec) Product of one distiller at one distillery Aged in federally bonded warehouse minimum of four years Bottled at 100 proof Labeled to identify distillery and location bottled.
81
What are American Light Whiskeys?
Introduced in the 1960s, a failure with consumers. Still made for blending. Higher than 160 but lower than 190 proof distillation. Stored in oak, used or uncharred new barrels.
82
What is a Spirit Whiskey?
A lighter version of whiskey rarely seen. A mix of neutral spirits with no less than 5% whiskey or straight whiskey (straight cannot be over 20%)
83
What is a White Whiskey?
A whiskey that is clear in color and appearance. Often an unaged corn whiskey, or briefly aged, or filtered.
84
What are other names for white whiskey?
White Dog New-Make Spirit
85
Who owns the Buffalo Trace Distillery?
Sazerac
86
Where did Jack Daniel's operate from 1909 until prohibition?
Missouri.
87
Who owns Jack Daniel's?
Brown Forman.
88
Why did Jack Daniel's need a special permit to have a distillery in Moore County?
Because it was (and still is) a dry county.
89
What is the best selling brand of bourbon?
Jim Beam.
90
When did the Beam family first start making bourbon?
The 1790s.
91
Who owns Jim Beam?
Suntory.
92
What is Maker's Mark?
A wheated bourbon sealed with a distinctive red wax.
93
What is High Rye Bourbon?
A term not legally defined often used to describe a particularly flavorful and spicy style of bourbon made with 20% rye or more.
94
What is High Wheat Bourbon?
A term not legally defined but may refer to a soft, smooth-tasting bourbon containing a significant percentage (up to 15% or more) of wheat in the mash.
95
What is Sweet Mashing?
In American whiskey, starting a new batch of fermentation without the use of sour mash.
96
When does the earliest known written evidence of the use of sour mash suggest the process can be traced back to?
1818.
97
What are unaged corn whiskeys often referred to as?
Moonshine.
98
Besides rye, what types of whiskey does MGP produce?
Wheat, corn and malt.
99
Besides bourbon and rye, what types of whiskey does Heaven Hill produce?
Corn and wheat.
100
What is a typical textural description of Bourbon and Rye Whiskey?
It has a textural sharpness and heat that comes from their low distillation strength.
101
What characteristics are contributed to American Whiskey from corn?
Bright sweetcorn aromas, possibly a light, soft texture.
102
What characteristics are contributed to American Whiskey from rye?
Peppery, rye-bread and lemon-zest aromas.
103
What characteristics are contributed to American Whiskey from wheat?
Soft textures, bread-dough aromas.
104
What is another term for the up to 49% of an American whiskey that is not corn?
Small grains.
105
What is the pronounced aroma from yeast used by Jack Daniels?
Banana aromas.

CSE (29 decks)

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