Distillation and Aging

Question 1

First person in history to use the term “distillation” in context of distilled spirits

Answer 1

Albukassen (10th century Arabian Chemist)

Question 2

Why are distilled spirits known as “ardent spirits”

Answer 2

Comes from Latin word ARDERE “to burn”. Refers to heat in distillation

Question 3

Latin word DESTILLAIRE

Answer 3

means to “trickle down” and refers to drops of condensed liquid formed during distillation

Question 4

Historical uses/ context for alcohol consumption

Answer 4

Stimulant/ digestive properties
Safer than Water
“Social Lubricant”

Question 5

Type of alcohol produced via FERMENTATION

Answer 5

Ethanol (ethyl alcohol)

Question 6

Definition of “potable”

Answer 6

Person may consume in moderation without any undesirable effects

Question 7

Base ingredients used in distillation via Two-Stage Process

Answer 7

Grapes
Other Fruits
Sugar- based materials
(Honey, sugarcane juice, molasses)

Question 8

Saccharification

Answer 8

Conversion process required to transform starch to fermentable sugars

Question 9

Dead yeast cells after fermentation is complete

Answer 9

Lees

Question 10

Flavorful compounds (such as acids, elehydes, and esters) created during fermentation

Answer 10

Congeners

Question 11

Boiling point of water vs. pure ethyl alcohol

Answer 11

Water: 212 F / 100 C
Alcohol: 173 F / 78 C

Question 12

Meaning of water and ethyl alcohol are miscible

Answer 12

They dissolve into one another

Question 13

Highest ABV considered achievable via commercial distilling

Answer 13

96.5 % ABV (higher levels require dehydration procedures/ lab conditions)

Question 14

First part of distillation run to come off the still

Answer 14

Heads/ Foreshots

Question 15

Non potable contained within the heads/ foreshots

Answer 15

Low Boilers

Question 16

Center part of distillation run (potable spirit)

Answer 16

The Hearts

Question 17

Last part of the distillation run to come off still

Answer 17

The Tails/ Feints

Question 18

Points of separation between the heads and the heart, and the heart and the tails

Answer 18

Cut Points

Question 19

Oldest and most basic style of still

Answer 19

Pot Still

Question 20

The pot still works in the __________ process.

Answer 20

Batch Process

Question 21

Brouillis or low wines

Answer 21

Terms used for the first batch of the product taken off the pot still- typically around 25 %

Question 22

Typical ABV % of the result of the second round (batch) of pot distillation

Answer 22

55 % - 70% ABV

Question 23

Process by which some liquid is returned to the bottom of the still while other portions vaporize and exit condenser

Answer 23

Reflux

Question 24

Original inventor of Column Still

Answer 24

Robert Stein (1826)

Question 25

Person who later perfected the Column Still and name is no attached to it

Answer 25

Aenus Coffey | Column stills are often called “patent stills” or “Coffey stills”

Question 26

Hybrid Still

Answer 26

Pot and Column Still

Question 27

Character of spirit is produced | Pot Vs Column still

Answer 27

Pot Still: low ABV with higher level of congeners giving a distinct character Column Still: higher potential ABV with lower levels of congeners “cleaner and purer”

Question 28

Term used for all spirits as they exit the still

Answer 28

New Make

Question 29

Color/ appearance of all New Make spirits

Answer 29

Clear, colorless, water-white

Question 30

Species of oak tree used in barrel production

Answer 30

Quercus

Question 31

Specific species of American White Oak

Answer 31

Quercus Alba

Question 32

Characteristics of Oak that make it preferred for barrels

Answer 32

``` Availability Strength Resilience Bend-ability High tannin content Leak proof but allow small amounts of oxygen in ```

Question 33

Component of Oak that provides structural integrity and makes up 40 % of the wood’s mass

Answer 33

Cellulose

Question 34

Component of Oak that is soluble and is responsible for “red layer”

Answer 34

Hemicellulose

Question 35

Component of Oak that “glues” all the cells together and provides rigidity

Answer 35

Lignin

Question 36

Flavorful compounds found in small amounts of oak

Answer 36

Tannins ( bitter, astringent) Lactones (flavor of coconut) And other volatile phenolic acids

Question 37

Six processes of Oak Aging

Answer 37

1. Extraction 2. Evaporation 3. Oxidation 4. Concentration 5. Filtration 6. Coloration

Question 38

Flavors that are often extracted from the red layer of a barrel

Answer 38

Chocolate Butterscotch Caramel

Question 39

Aging process responsible for evaporation

Answer 39

“Angel’s Share”

Question 40

Aspect of barrel that allows for filtration to occur

Answer 40

Charring/ Charcoal layer

Question 41

Two processes that impact color of spirit while in the barrel

Answer 41

1. oxidation —> browning 2. Degrading of tannins —> reddening

Question 42

Method of filtration used to remove visual “haziness” in an aged spirit

Answer 42

Chill filtration

Question 43

Method of filtration used to absorb harsh taste/ flavors

Answer 43

Charcoal filtration

Question 44

Two processes that most spirits undergo between aging and bottling

Answer 44

1. Blending | 2. Addition of water to reach desired bottling strength

Question 45

Product often added to spirits for purpose of coloration

Answer 45

Caramel/ caramel coloring