Armagnac/Cognac/Sake/Spirits

Question 1

what plant species is authorized for Sotol DO

Answer 1

Dasylirion Wheeleri Desert Spoon (succulent, rather than agave)

Question 2

Extra Anejo Tequila (2006) has this aging requirement:

Answer 2

minimum of three years in cask
Max 600 L

Question 3

What is shibori

Answer 3

Term for pressing sake from lees

Question 4

Requirements for Madurado en vidiro (Mezcal, Raicilla)

(Mezcal)

Answer 4

Matured in glass 12 months cool dark place

Question 5

Requirements for rye whiskey

Answer 5

51% rye aged in new charred barrels
minimum two years

Question 6

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

Answer 6

94.8%

Question 7

What is Genshu Sake

Answer 7

Undiluted Sake

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

Question 8

Main agave for Bacanora DO (recognized in Mexico)

Answer 8

Agave Angustofolia (Yaquiana)

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

Question 9

What does Ki-ippon mean?

Answer 9

Single origin sake

Question 10

What year was the Junmai system created

Answer 10

1991

Question 11

What is Muroka Nama Genshu Shiboritate

Answer 11

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

Question 12

What is Shinshu

Answer 12

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

Question 13

What is Fine Champagne

Answer 13

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

Question 14

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

Answer 14

72.4% alc

Question 15

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

Answer 15

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

The heart alone becomes cognac

Question 16

Three subtypes of chalk that make up Cognac

Answer 16

Campanian
Santonian
Conacian

Question 17

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

Answer 17

Delamain

Question 18

What is the BNIA?

Answer 18

Bureau National Interprofessionnel de l’Armagnac

Question 19

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

Answer 19

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

Question 20

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

Answer 20

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

Question 21

A continuous still in Armagnac may not exceed this capacity

Answer 21

40 hl

Question 22

reposado Mezcal:

anejo Mezcal:

Answer 22

Reposado: Aged in oak barrel two months

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

Question 23

What is Shizuku-Shibori (Fukuro-Tsuri)

Answer 23

Drip-pressing method
Fine, elegant and Expensive

Question 24

Soil type of Grande and Petit Champagne (Cognac)

Answer 24

Grande Champagne: Cretaceous Campanian-era Chalk

Petite Champagne: Cretaceous Santonian-era Chalk

Question 25

States of production for raicilla

Answer 25

Jalisco and Nayarit (Bahía de Banderas)

Question 26

What is Akai-Sake?

Answer 26

Red sake

Question 27

Raicilla de la Costa uses this Agave:

Raicilla de la Sierra uses this agave:

Answer 27

Raicilla de la Costa: Agaves Angustifolia Haw & Rhodacantha

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

Question 28

What is “Jimado” in the production of Raicilla

Answer 28

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

Question 29

What is the soil type Fins Bois? “groies”

Answer 29

Hard, red limestone and clay

Question 30

Can you add sugar to Cognac?

Answer 30

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