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Flashcards in Scotch Whisky Deck (14)
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1

What is a Rummager and its purpose?

a Mechanical devise inside th pot still to scrape the sides so that solid matter does not scorch on the sides. This would be used when direct heat is used to avoid unwanted burnt flavours.

2

What is a Purifier ?

Located on the Lyne arm, it s a mini condenser where group 3 fractions would go back into the pot still. This is another opportunity for Rectification and will create a lighter style spirit.

3

Maximum barrel size for aging Scotch Whiskey ?

700 L

4

How long does fermentation typically take ?

48 hours
-Due to cultures yeast that are chose to be efficient and maximize yield.

5

What is the temperature of the liquid when the malted barley is added when making grain whisky? and why?

64℃
- Corn and Wheat are added first as the higher heat is needed for gelatinization of the starch, and malted barley is added last at 64℃ so as not to harm the enzymes.

6

Name of the first still in Double Pot Distillation of Scotch Whisky

Wash Still

7

Name of the second still in Double Pot Distillation of Scotch Whisky

Spirits Still

8

Name of the waste (group 4) from the second still in Double Pot Distillation of Scotch Whisky

Spent Lees

9

Name of the waste (group 4) from the first still in Double Pot Distillation of Scotch Whisky

Pot Ale

10

Name of the resulting product and it's ABV, from the first still in Double Pot Distillation of Scotch Whisky

Low WInes at 25% ABV

11

Where does the product from the first still go next?

The Low wines are not cut into Heads, Hearts & Tails. it goes into a charging vessel before entering the second still.

12

What happens in the charging vessel before the liquid goes into the Second Pot Still?

The liquid is a blend of Low wines from the Wash Still, and the heads and tails from the Spirits Still. The liquid is kept below 30%ABV and as a result the Fusel Oils (from Group 3) separate and can be skimmed off the top, there by avoid ing Group 3 fractions from building up in the system and keeping balance.

13

What is the effect on the flavours of a spirit from a pot still with less copper than others

the Spirits will be more sulfury as the copper helps pull out

14

Name three types of Barrel warehouses used in Scotland and define the meaning

Dunnage -
Racked -
Paletized-