Misc Review 8/24

Question 1

5-10% of an oak’s mass consists of…

Answer 1

extractives. eg, gums, fats, resins, waxes, oils, starches, coconut scented lactons, volatile acids, and tannins

Question 2

which evaporates quicker in barrel: the alcohol or the water?

Answer 2

depends on climate. high humidity climates, eg scotland, alcohol evaporates quicker. low humidity, the water evaporates quicker

Question 3

toast vs char (barrels)

Answer 3

toast barrels: imparts some nuttiness, a slight sweetness, and light aromas of vanilla coconut caramel and toffee

charring: generates a layer of active carbon - filters certain undesirable compounds. the more char, the more color and flavor

Question 4

Liqueurs must contain at least __% sugar by weight by US law

Answer 4

2.5%

Question 5

T/F: in the US, vodka and neutral spirits is still spirit category required to be distilled at or above 190 proof

Answer 5

true

Question 6

history of the potato re: vodka

Answer 6

later 1700s/early 1800s - distillers in Poland began to utilize the potato as the base material for their vodkas - this created a smoother, nice style of vodka and potatoes became popular for upscale vodka production

Question 7

What happened to vodka in the 1870s?

Answer 7

discovered that the element carbon - in form of charcoal could filter out almost all impurities

Question 8

How are vodkas in Europe typically made? re: raw material

Answer 8

made from grains or potatoes, with the majority of vodka made from a mix of grains

Question 9

why is vodka so neutral?

Answer 9

distilled to a very high proof

Question 10

impact of water during fermentation process of vodka

Answer 10

the water’s acidic or basic content can affect the mouthfeel of the finished vodka

Question 11

t/f: vodka must be filtered after distillation

Answer 11

false, though it usually filtered, typically with charcoal (activated carbon)

Question 12

titos and smirnoff are made from…

Answer 12

corn

Question 13

name 3 wheat vodkas

Answer 13

absolut
ketel one
grey goose

Question 14

name 2 rye vodkas

Answer 14

belevedere and potocki

Question 15

name a potato vodka

Answer 15

chopin

Question 16

where is chopin made

Answer 16

poland

Question 17

name a mixed grain vodka

Answer 17

skyy

Question 18

Zubrowka

Answer 18

polish vodka flavored with bison grass

Question 19

Starka

Answer 19

vodka traditionally from lithuania and poland. aged in oak cask and flavored with herbs and spices

Question 20

min proof for flavored vodka

Answer 20

60 proof

Question 21

“natural” flavorings

Answer 21

does not indicicate the flavor is derived from an actual fruit, herb, or spice. man commercial flavoring essences are classified as “natural” -

Question 22

Baijiu

Answer 22

trad chinese spirit - similar to vodka

Question 23

moutai and wuliangye are both versions of…

Answer 23

baijiu

Question 24

shochu

Answer 24

japenese spirit - “burned liquor”
neutral spirit

Question 25

jinro

Answer 25

the most popular producer of soju

Question 26

Which country invented modern day gin

Answer 26

the netherlands

Question 27

Gin Craze

Answer 27

1720 - 1751 - centered in London, everyone was getting shit faced off gin

Question 28

base of gin

Answer 28

can be anything, but a mash of cereal grains is most common

Question 29

gin produced via original distillation

Answer 29

fermented mash is placed into special still with a rack above it containing the juniper and other botanicals. the vapors will pass thru the botanicals and extract their essence

Question 30

Redistillation technique for gin

Answer 30

mash if first distilled into a neutral spirit before being flavored

Question 31

compound gin

Answer 31

considered to be low quality. neutral spirit is flavored with extracts, via cold compounding or essential oils

Question 32

2 methods of compounds gins

Answer 32

cold compounding essential oils

Question 33

Old Tom gin

Answer 33

a style, not a producer sweeter style of gin; retains emphasis on juniper

Question 34

min abv for flavored gins

Answer 34

60 proof

Question 35

Steinhager

Answer 35

classic german spirit flavored with juniper

Question 36

Wacholder

Answer 36

classic German juniper-flavored spirit

Question 37

raki

Answer 37

turkey - anise flavored spirit - base is wine

Question 38

arak

Answer 38

anise flavored spirit produced in the Eastern Mediterranean and the Middle East

Question 39

Pernod vs Absinth

Answer 39

Pernod is similar to absinthe, but sweeter, lower in alcohol, and no wormwood

Question 40

t/f: herbsaint contains wormwood

Answer 40

false

Question 41

Akvavit

Answer 41

caraway-flavored spirits, made thru out scandinavia

Question 42

min abv for whiskey

Answer 42

80 proof

Question 43

bourbon may not be distilled at abv of __%

Answer 43

80% or 160 proof

Question 44

who was the first to make whiskey

Answer 44

the irish celts

Question 45

t/f: even a small percentage of malted barley in a grain recipe is enough to convert the starch in the other grains to fermentable sugar

Answer 45

true

Question 46

wort vs mash

Answer 46

drain the sugary liquid off the grains and you have the mash. In the usa, generally there is no wash. in scoatland and ireland, the wort is washed off the grain

Question 47

Barrel aging in the US vs Europe

Answer 47

most northern european whiskey require a longer time in barrel vs whiskeys aged in Kentucky or Tennessee. the cliamte in northern europe is cooler, barrels are generally stacked on top of eachother which limits circulation, and used barrels have saturated pores

Question 48

t/f: scotch must be fermented and distilled at the same location

Answer 48

true

Question 49

the 2 allowed additives in scotch

Answer 49

water and caramel coloring

Question 50

t/f: all scotch must contain at least some malted barley

Answer 50

true

Question 51

Where is Glenkinchie produced

Answer 51

the lowlands

Question 52

this scotch region has a reputation for being 3x distilled, resulting in a lighter style of scotch

Answer 52

the lowlands

Question 53

What do scotch age statements reflect

Answer 53

the youngest component of the blend

Question 54

Irish Malt Whisky is traditionally _x distilled

Answer 54

3

Question 55

Irish Pot Still Whisky

Answer 55

a traditional type of Irish whisky - made with a mixture of malted and unmalted barley, distilled in pot stills. first produced as a result of a tax on Irish malt in the 1600s. the unmalted barley gives it a spicy, bigger character

Question 56

t/f: redbreast is a canadian whiskey

Answer 56

false. irish

Question 57

What kind of whiskey is Jameson

Answer 57

Blended Irish Whiskey

Question 58

"bottled in bond"

Answer 58

no colorings, flavorings, or sweeteners

Question 59

bourbon must be distilled at max ___ proof

Answer 59

160

Question 60

sour mashing

Answer 60

some residue from the first distillation run is placed back into the fermenter for the next batch - the backset is acidic and balances out the high alkaline local water which disrupts fermentation

Question 61

most bourbon is _x distilled

Answer 61

2

Question 62

t/f: caramel coloring is allowed for bourbons

Answer 62

FALSE - except blended bourbon

Question 63

blended bourbon

Answer 63

may contain coloring , flavoring , other spirits (eg, unaged grain neutral spirit), must be 51% straight bourbon

Question 64

Kentucky Bourbon requires

Answer 64

must be made from grains that are cooked, fermented and distilled in kentucky must be aged in charred new oak for min 1 yr in kentucky

Question 65

3 examples of kentucky bourbon

Answer 65

four roses jim beam makers mark

Question 66

biggest dif between bourbon & tennessee whiskey

Answer 66

tennessee whiskey must be made in tennessee and filtered thru maple charcoal - this process removes some of the whiskeys lighter congeners and results in a smoot texture and robust profile

Question 67

name a producer of tennessee whiskey

Answer 67

jack daniels

Question 68

this type of american whiskey is often unaged, and if it is aged it is done in used or uncharred oak

Answer 68

american corn whiskey

Question 69

t/f: Canadian Rye Whiskey requires 75% rye in the mash bill

Answer 69

false - no legal requirement for any corn at all