Fruit Spirits

Question 1

Fruits for spirit production are grown __ to reduce spoilage

Answer 1

Locally

Question 2

What are the 2 ways fruits are processed for spirit making?

Answer 2

1. Crushed and/or pressed that is fermented and distilled
2. Maceration in a neutral spirit then re-distilled

Question 3

What type of grape is most commonly used in spirit making?

Answer 3

White grapes

Question 4

What French region is biggest on grape spirits?

Answer 4

Congnac

Question 5

What types of grapes do producers in Cognac prefer to use and why?

Answer 5

•Highly acidic white grapes with minimal aroma
•Distillation concentrates the floral and fruity aromas

Question 6

What is Pomace and how is it used to make Brandy?

Answer 6

•Discarded grape skins (white grapes skins are usually discarded before fermentation)
•skins are mixed with water which can be fermented

Question 7

What do the skins of the grapes add to pomace brandy?

Answer 7

Herbaceous and spicy aromas

Question 8

What types of stills are used in fruit spirits?

Answer 8

•Different types but most in high quality comes from pot stills

Question 9

France is home to what 3 types of fruit spirits?

Answer 9

•Cognac
•Armagnac
•Calvados

Question 10

What is the most recognized grape brandy in the world?

Answer 10

Cognac

Question 11

What grape is used by the majority in Cognac?

Answer 11

Ugni Blanc

Question 12

Grapes of Cognac must be grown

Answer 12

Just north of Bordeaux in southwest France bordering Cognac.

Question 13

What are the characteristics of the Ugni Blanc grape in spirits?

Answer 13

•Signature aromas of raisins and violets

Question 14

Harvesting and distillation process of Cognac?

Answer 14

•Harvested in autumn
•Double Distilled by March in copper pot stills

Question 15

What are the 2 rare features that are strictly followed in distillation of Cognac?

Answer 15

•Directly heated with flame (gas burners)
•Use of Worm Tub condenser

Question 16

What are the features of the worm tub condenser?

Answer 16

•Is big as the pot still with a single coiled copper pipe where vapors pass through it immerced on constantly refreshed cold water

Question 17

Parts of a Cognac Pot Still?

Answer 17

•Still head
•Direct Heat source
•Swan Neck
•Worm Tub condenser

Question 18

What is the minimum age requirement for Cognac?

Answer 18

2 years

Question 19

It is common for maturation of Cognac to start in __oak barrels and finish aging in __oak barrels

Answer 19

•New
•Old

Question 20

Cognacs are typically __ from different subregions

Answer 20

•Blended

Question 21

What are demijohns?

Answer 21

Glass decanters that hold very old and valuable cognacs (spirits) that are used sparingly to add depth and complexity to prestigious blends

Question 22

What are the labeling terms and the ages of the youngest spirit in the blend they represent on Cognac bottles?

Answer 22

•VS- 2 years
•VSOP- 4 years
•XO (Hors d’age)- 10 years

Question 23

What does one expect in a bottle of Cognac

Answer 23

•slightly sweetened making off-dry ⭐️ (long standing practice)
•Potential caramel coloring

Question 24

Cognac, divided into 6 subregions with the most important ones being?

Answer 24

•Grand Champagne (the best)
•Petite Champagne
•Borderies

Question 25

If Cognac is a blend of 50% min of Grand Champagne and Petite Champagne it may be called?

Answer 25

Fine Champagne

Question 26

Armagnac is a __ ___ and must be grown in ___ that is south of Bordeaux

Answer 26

•Grape Brandy •Armagnac

Question 27

What are the 3 most important grapes used in the production of Armagnac?

Answer 27

•Ugni Blanc •Baco Blanc (prunes aroma) •Folle Blanche (pronounced floral aromas)

Question 28

What stills are used in the production of Armagnac?

Answer 28

•Pot stills (rare) •A short Continuous column still with few plates. *produces a characterful low strength spirit*

Question 29

Armagnacs and Cognacs are produced in very similar ways but what are the 2 notable points of difference in Armagnac?

Answer 29

1.) Vintages are more common (same year and not blended ages) 2.) Distillers can sell Blanche (final product aged in inert vessels for a few months instead of barrel aging)

Question 30

What is Blanche

Answer 30

Armagnac aged a few months in inert vessels instead of maturing in oak producing an expressive and fruity spirit

Question 31

What are the Armagnac labeling terms and minimum age requirements?

Answer 31

•Blanche (3 months in stainless steel) •VS (1year) •VSOP (4 years) Hors d’age/vintage/XO (10 years)

Question 32

Armagnac is usually produced by larger or smaller companies?

Answer 32

Produced typically by Chateaus

Question 33

Where does Calvados come from?

Answer 33

North of France in Normandy (region of Calvados)

Question 34

What is Calvados made from?

Answer 34

Pears and apples (apples are far more grown)

Question 35

What stills are used to make Calvados?

Answer 35

•Pot stills similar to Cognac •Column stills similar to Armagnac including continuous distillation

Question 36

How is Calvados typically matured?

Answer 36

•Large old oak vessels that give it a pronounced aroma of cider apples

Question 37

What 2 countries make Pisco?

Answer 37

Chile and Peru

Question 38

What raw materials are used to make Pisco?

Answer 38

Highly aromatic grapes (Makes it different from French Brandies)

Question 39

What are the maturation processes of Pisco?

Answer 39

•Typically unaged and is that way by law in Peru, but aged in Chile is wood matured for a short time

Question 40

What characteristics do the best examples of Pisco have?

Answer 40

Pure pronounced fruity and floral aromas

Question 41

What is Italy known for?

Answer 41

Grappa (Pomace Brandy)

Question 42

Is Grappa typically aged in oak?

Answer 42

No

Question 43

What characteristics do Grappa present

Answer 43

Pronounced herbaceous flavors that comes from the pomace and a shared texture

Question 44

The best examples of Grappa differentiate in 3 different ways

Answer 44

1. Expression of grape variety used (aromatic grapes) 2.Maturation in inert vessels for a year or longer (fuller/smoother texture and complexity) 3. Maturation in wood barrels (aromatic complexity and texture balance)