1
Q
ABV for Soju?
A
For American labeling and taxation purposes, may not be more than 25% abv (otherwise it will be considered a spirit rather than a fermented beverage).
2
Q
Alcohol fermentation for distilled-soju?
A
- Nuruk pieces are mixed with main starch and water
- Extra yeast can be added
- Semi-solid fermentation in multiple stages
- Takes one to two weeks
- Achieves 18% abv when done
3
Q
Describe Andong Soju:
A
- Produced in the city of Andong
- Very old style, historically single distilled in ceramic still-tops
- Uses rice as the main source of starch
- Wheat-base nuruk
- multi-stage fermentation over 15 days
- Low level of rectification = plenty of textural complexity from Group 3 fractions
4
Q
Describe Awamori:
A
- Ancient rice style of Shōchū from Okinawa
- Long-grained rice is used, and all rice is converted to koji
- Often with a pungent and smoky style with an oily texture
5
Q
Describe Black Koji:
A
- Style of Koji used for Awamori - uses long-grain black rice
- Produces high levels of acid, and produces spirits with a distinctive smoky earthiness
6
Q
Bottling abv for distilled-soju?
A
Typically diluted to 45% abv.
7
Q
What is Chi Aroma Baijiu?
A
- Specialty of Guangdong
- Based on Rice Aroma Baijiu
- Raw pork fat is infused into it, which gives it a distinct pork-like aroma and a thick, oily texture
- Usually bottled at a lower abv
8
Q
What is Chuhai?
A
- A ‘Shōchū Highball’, where it is mixed with carbonated water and some lemon
- Very popular
9
Q
What is Da Qu?
A
- Big Qu
- Coarsely ground grains are sprayed with water and then pressed into brick-shaped blocks. Can be made from a variety of ingredients.
- Bricks then develop microorganisms and are allowed to dry and cure for at least three months.
10
Q
What is Diluted-Soju?
A
- Neutral spirit is rectified, diluted, filtered, and flavored
- Accounts for more than 99% of all soju
11
Q
What is Distilled-Soju?
A
- Spirits are distilled in a batch process (single distillation)
- Distinct aromas and flavors from raw materials
- Raw materials are typically grains (especially rice and barley)
- Or sweet potato mixed with coarsely ground gains rich with microbes to provide enzymes
- No labeling terms to provide sub-categories
12
Q
What is Extra-strong Baijiu?
A
- One distillery in Hunan
- Sometimes called Complex Aroma Baijiu
- Combines techniques from Light Aroma and Strong Aroma Baijius
- Results are intense and complex
13
Q
Fermentation pits for Strong Aroma qu verses Sauce Aroma qu?
A
- Strong Aroma = mud pits
- Sauce Aroma = stone-lined pits
14
Q
Final bottling strength for Shōchū?
A
- Single distillation = no more than 45%
- Continuous distillation = no more than 36%
There is no legally specified minimum strength.
15
Q
For most Shōchū, what is the purpose of maturation?
A
To allow time for reactions that develop aroma and texture to take place.
16
Q
For Shōchū production, what is the purpose of the first mash?
A
- To create a sufficiently large enough yeast population to manage the whole fermentation
- A smaller amount of mash is produced in order to grow enough yeast while the starch to sugar conversion takes place, which can be days
- Otherwise, the mash could be contaminated
17
Q
What is Fu Qu?
A
Bran Qu
- Bran is soaked and seeded with fungi and bacteria in order to produce some microorganisms and enzymes. Must be used in conjunction with yeast
- Less expensive, less complex aromas
18
Q
What is Hanatare?
A
Early Cut
- When Shōchū distillers cut from heart to tails earlier, resulting in fewer Group 3 fractions, and a lighter, fruitier style.
19
Q
What are Honkawu Shōchū and Awamori?
A
Two types of Shōchū made in a pot still.
20
Q
How is Awamori Shōchū fermentation different?
A
There is no second mash.
All of the rice is turned into rice-koji and added to the fermenting vessel.
This creates enough protective acidity and still provides the same amount of alcohol at the end, just takes longer (2 weeks).
21
Q
How is qu used?
A
When a batch of grains is being prepared for fermentation, qu is mixed with the grains, which in turn provides the mixture with all microorganisms needed for a parallel fermentation.
22
Q
How is Shōchū traditionally served?
A
Mixed with water to about 15% abv.
Water can be ice cold, room temp, or warm/hot.
23
Q
How long are most Shōchū allowed to age before bottling?
A
1 to 3 months
Awamori is aged for longer and is blended/bottled using a fractional blending system.
24
Q
How long are sauce Aroma Distillates aged?
A
The distillates collected at the end of each phase are matured separately in ceramic for at least three years.
25
How **long** does the first mash for Shōchū take place?
About **5-7 days**.
26
How long does the **main fermentation** take for Shōchū?
**8 - 10** days
27
How many **stages of production** for Sauce Aroma Baijiu?
Eight (8)
1. Fresh sorghum is soaked in hot water. It is then mixed with a small amount of spent grains from a previous stage 8. The mixture is steamed, mixed with boiling water and then cooled.
Finally it is mixed with high temperature big qu, some tails from a previous stage 8 & fermented for 1 month.
2. The fermented grains are mixed with fresh grains and steamed.
These grains are mixed with fresh qu and put back into the pit for further fermentation.
Pit is emptied, grains are distilled yielding a spirit.
3. The grains from stage 2 are mixed with fresh qu and the tails from stage 2 spirit. The mixture is fermented and distilled by layers giving stage 3 spirits.
4-7. Stages 4-7 are repeats of stage 3 (producing new spirits each time)
8. Final stage, after distillation grains are discarded. Some grains & some tails are added to a next stage 1.
28
What is **Hwayo**?
A leading producer of modern distilled-soju.
29
What is **Iki Shōchū**?
A **barley** Shōchū from Iki Island, north of Nagasaki.
## Footnote
*Koji is rice*
30
What is **Imo Shōchū**?
**Sweet potato** Shōchū.
Kagoshima & Miyazaki prefectures. Mostly using rice or barley koji.
31
Regionally, **Imo Shōchū** typically comes from?
**Kagoshima** and **Miyazaki** Prefectures.
## Footnote
*Sweet potato based*
32
In relation to the final amount, what **volume** does the first mash of Shōchū production represent?
Between **1/5 and 1/3** the final volume.
33
In Shōchū, what does a **high fermentation strength** and **low distillation strength** mean to the final product?
Typically can mean a **gently aromatic**, relatively **smooth-textured** spirit.
34
What is **Ipkook**?
**Korean** process of **growing mold on rice**, similar to growing koji in Japan.
35
**Japanese** administration and war in Korea?
**1910-1945**
## Footnote
*This began the period of decline in traditional Soju production, not revived until the late 1980s.*
36
What is **Kokutō Shōchū**?
**Brown Sugar Shōchū**
* Brown sugar along with rice-based koji.
* Can be reminiscent of rums, although cannot be 100% from sugar.
## Footnote
Production is limited to Amami Islands
37
What is **Kome Shōchū**?
(short grain) **Rice Shōchū**
* In general rice Shōchū are lighter in flavor than barley styles, with subtle fruitiness.
* Kumamoto Prefecture is the major producer
38
Korean Government **Grain Management Act**
**1965**
## Footnote
*Prohibited the use of grains for alcohol production, which resulted in the disappearance of traditional soju production.*
39
When were the **Seoul Olympics**, and why is this significant?
**1980s** - lead to a revival of traditional practices, including soju production.
40
When was the **Korean War** and Partition?
**1950-53**
## Footnote
*A continued period of decline in traditional Soju production.*
41
What is **Kuma Shōchū**?
A GI for **rice** Shōchū made in the Kuma district of Kumamoto Prefecture.
42
What is **Kūsu**?
Okinawan term meaning '**old alcohol**', and referring to Awamori that has been aged for at least **3 years**.
43
What is **Kyūshū**?
Traditional area with the greatest **concentration** of Shōchū distillers using pot stills.
44
What is **Laobaigan Aroma Baijiu**?
* One distillery in Hebei is famous for making this
* The qu is made from wheat
* Fermentation and maturation are shorter
* Solvent-like character and is hot with a harsh texture
45
**Large brands** of Soju:
* **Jinro Chamisul**
* **Chum Churum**
* **C1 Blue**
* **Charm**
46
What are **Lipases** and **Proteases**?
Provided by the bacteria and molds in the Nuruk, these are used to break down **fatty acids to become esters** (lipases) and to break up the **protein structure** of grains (proteases).
47
**Maximum** distillation abv for Shōchū?
Shōchū must be distilled to less than **95% abv.**
48
What is **Medicine Baijiu**?
* One distillery in Guizhou
* Also called Dong Aroma Baijiu
* Combines techniques from Strong Aroma and Light Aroma Baijiu
* One part is sorghum with wheat-based big qu, and the fermentation can take more than ten months
* Another part is sorghum-based as well but done with rice-based small qu, where the ferment is quick, and contains traditional Chinese medicinal herbs
* the two are then combined and distilled together
49
**Microbial population** in Big qu?
**Yeast, fungi and bacteria.**
50
What is **Mixed Aroma Baijiu**?
* Made in many locations
* Fills out the fruity aromas of Strong Aroma Baijiu with the savory aromas of Sauce Aroma Baijiu
* This is achieved by blending the two
* Or by by using a combination of production techniques
51
What is **Modern Distilled-soju**?
* Uses similar methods to Japanese Shōchū
* Rice is the starch base
* Vacuum distilled once
* Matured in unglazed ceramic vessels
52
What is **Muroka**?
**Unfiltered Shōchū**
* These have only had Group 3 fusel oils and fatty acids **skimmed** off the top, as opposed to regular filtration or chill-filtration.
53
Most well-known **luxury brands** for Baijiu?
* **Kweichow Moutai** (original sauce aroma)
* **Wuliangye** (the original multigrain strong aroma)
* **Yanghe** and **Luzhou Laojiao** (original single grain strong aroma)
54
What is **Mugi Shōchū**?
**Barley Shōchū**
* Koji is usually made from **barley**, but can also be rice-koji
* Oita and Miyazaki Prefectures are the main source
55
What is **Nihon-shu**?
What the Japanese use to refer to real **rice-based Sake**.
## Footnote
*The term 'Sake' refers to all alcoholic beverages (despite what Americans typically think).*
56
What is **Nuruk**?
A solid block form of **coarsely ground steamed grains**, **amylase** (**conversion enzymes), and yeast** used for distilled-soju.
57
**Other grains** for baijiu can be a mix of?
A mix of **sorghum**, **non-sticky rice**, **sticky rice**, **corn**, or **wheat**.
58
**Other raw materials** used for Shōchū production:
There is a list of **40 other designated ingredients**, such as:
* starchy root vegetables
* aromatic herbs (ginseng, shiso leaf)
* non-sweet fruits and vegetables (green peppers, tomato, carrot, pumpkin)
* nuts and seeds (chestnuts, sesame seeds)
* dairy products (cow's milk)
* seaweeds
59
**Polishing level** for Shōchū grains?
Polished to **75 - 80%** of the original size.
60
What is **Qu**?
* Solid mass of **coarsely crushed grains** containing a mix of fungi and microorganisms, which provide the distiller with microorganisms and enzymes.
* There are three types of Qu:
* **Big qu**
* **Bran qu**
* **Small qu.**
61
**Raw material** for Baijiu?
**Grains**, including: sorghum, corn, rice, and wheat.
62
Raw material for **Light Aroma** Baijiu?
Typically made from **barley and peas.**
63
Raw material for **Strong Aroma** Baijiu?
Sorghum for single grain styles, and different grains (sorghum, non-sticky rice, sticky rice, corn/maize, wheat) for mixed grain styles.
64
What is **Ryūkyū Awamori**?
A GI for Shōchū made in **Okinawa**
* This is made from a single fermentation of Koji based on long-grained rice.
65
What is **Sake Kasu Shōchū**?
**Rice (solids) from Sake production**
* Various techniques used, but the rice solids still have alcohol, sugar, and enzymes in them, which are used to produce a relatively delicate style of Shōchū.
* Production regions are Saga and Fukuoka Prefectures.
66
What is **Satsuma Shōchū**?
A GI for **sweet potato** Shōchū made in Kagoshima.
67
**Single grain** baijiu is made from?
**100% Sorghum**
68
What is **Special Aroma Baijiu**?
* One famous distillery in Jiangxi makes, along with a few others
* Combines techniques from Strong Aroma, Sauce Aroma, and Light Aroma Baijiu.
* The raw material is rice
* Fermented in red brick-lined pits
* The bricks help make a unique fatty acid that creates fruity esters that are not found in other baijiu
69
What is **Strong Aroma Baijiu**?
Made in many places, but especially in **Sichuan.**
* **Pronounced** aromas of fruity esters, with some hints of underlying complexity, combined with heat and a textural **sting**.
70
**Subcategories** of Baijiu:
1. **Strong Aroma**
2. **Sauce Aroma**
3. **Light Aroma**
4. **Rice Aroma**
71
Sweet potato fermentation usually provides **high levels** of what?
**Fusel oils** - giving relatively firm texture to the spirit.
72
The basic order of **processing material** for Sauce Aroma Baijiu:
Eight (8)
1. Fresh sorghum is soaked in hot water. It is then mixed with a small amount of spent grains from a previous stage 8. The mixture is steamed, mixed with boiling water and then cooled. Finally it is mixed with high temperature big qu, some tails from a previous stage 8 & fermented for 1 month.
2. The fermented grains are mixed with fresh grains and steamed. These grains are mixed with fresh qu and put back into the pit for further fermentation. Pit is emptied, grains are distilled yielding a spirit.
3. The grains from stage 2 are mixed with fresh qu and the tails from stage 2 spirit. The mixture is fermented and distilled by layers giving stage 3 spirits.
4-7. Stages 4-7 are repeats of stage 3 (producing new spirits each time)
Final stage, after distillation grains are discarded. Some grains & some tails are added to a next stage 1.
73
The **common way** to consume soju in Korea?
**Undiluted in small cups, lightly chilled, as an accompaniment to Korean food.**
## Footnote
*Works well for products bottled at less than 20% abv. If higher than that then some dilution is suggested.*
74
The **texture** of less refined diluted-soju?
These have a **sharper texture**, as they are less refined.
75
The two **largest brands** at the **inexpensive** end of the market for Baijiu?
1. **Red Star**
2. **Niulanshan**
## Footnote
Both produce Light Aroma Baijiu.
76
The **two types** of Big qu?
1. **Medium-Temperature**
2. **High-Temperature**
77
The **typical style** of most distilled-soju?
* Water-white
* Delicate aromas from raw materials
* Fairly soft texture
78
# **True / False:**
Earthenware storage vessels can mitigate sulfur compounds in Shōchū.
**True**
## Footnote
*The irregular surface of the clay is able to function similarly to copper and 'grab' sulfur molecules.*
79
# **True / False:**
Shōchū is rarely matured in oak.
**True**
## Footnote
*Most Honkaku Shōchū is matured in large unglazed earthenware pots.*
80
# **Ture / False:**
Shōchū can be filtered and have added flavorings and infusions added...
**False**
## Footnote
*May not be charcoal filtered (to distinguish from Vodka) and may not have flavorings or essences added (to distinguish from Gin).*
81
**Types** of Soju?
Diverse category, which can include:
* Inexpensive, sweetened, simple, low-alcohol (17% abv)
* Traditional complex
* Traditional ceramic-aged bottled at 45% abv
* Modern oak-aged versions
82
What are the **two defined categories** of Shōchū?
1. Shōchū that is distilled to an almost vodka-like **high strength using continuous column stills**
2. Shōchū that is distilled to a **relatively low strength in a single pot still**, with distinct aromas and textures from the raw materials.
83
What are the **two legally defined** subcategories of Soju?
1. **Diluted-Soju**
2. **Distilled-Soju**
84
What **benefit does the mass of new and fermented grains** provide during the distillation process of baijiu?
Provides a **large amount of surface** area that is required for a **high level of reflux**.
85
What can be **added** to diluted-soju?
Permitted additives include:
* **Sweeteners** (usually things like aspartame, stevia, xylitol
* **Organic acids** (for acidity and freshness)
* **Amino acids** (for umami)
* **Salts**
86
What **can be added** to Shōchū?
Sugar and other ingredients up to **2% of volume**.
87
What can be the difference between an **atmospheric and vacuum distillation** for **Mugi** Shōchū?
* Atmospheric leads to sufficient cooking of the wash, resulting in **rich toasted cereal notes**
* Vacuum distillation leads to a **delicate fruity style**
88
What can **raising the temperature** do to a Shōchū fermentation?
**Increase the speed** of the starch to sugar conversion as well as the fermentation.
89
What can Shōchū **NOT be made from**, according to the regulations?
Shōchū cannot be made from...
* **malted** or **germinated grains** (to distinguish it from whiskey)
* **fruits** or **fruit juices** (to distinguish it from brandy)
* or entirely from **sugar cane products** (to distinguish it from rum)
90
What do koji molds **secrete**?
**Enzymes** including amylases.
91
What does a higher percentage of spirit from an **older pit** and **bottom layer** mean to the style of the baijiu?
More **mellow** and **complex** baijiu.
92
What does the Japanese National Taxing Agency **specifically define** with regards to Shōchū?
* **Labeling Terms**
* **Production Methods**
## Footnote
*For both continuously distilled and single distilled Shōchū.*
93
What does the steam do **during** the distillation process of baijiu?
**Vaporizes** the volatile fractions, and **gelatinizes** the starch in the new grains added to the mass.
94
What do **higher temperature** (atmospheric) cooking of solid materials in a still lead to?
**Maillard Reactions**
## Footnote
*And the development of **roasted aromas** such as caramel, vanilla, and toast.*
95
What duality does the **Koji** provide?
Koji **provides enzymes** for the raw material starch to sugar conversion, as well as provide a **base for the yeast fermentation** to occur.
96
What happens to some **Group 3 fractions in a partial vacuum**?
Not all of them change or lower their boiling points **equally**, which means that it can be much easier to separate them from the heart during distillation.
97
What is added during the **second mash** for Shōchū production?
The rest of the **main ingredients**.
## Footnote
*These will determine the final style and legal category of the Shōchū.*
98
What is an important source of **nitrogen** for yeast during fermentation?
**Amino acids** released by the Koji mold.
99
What is **Baijiu**?
**Chinese spirit category**
* Made from grains
* Uses Qu to produce enzymes in a solid or semi-solid fermentation, which is done in sealed containers
* Followed by a single batch distillation
* Maturation in pottery vessels
100
What is **Light Aroma Baijiu**?
* Produced in many locations (but mainly in the Northeast and Taiwan)
* Aromas tend to be dominated by **solvent notes** based on ethyl acetate
* Can really be a lot of different production factors, but common factors include the grain being steamed before it is mixed with qu and ferment, which is done in smaller pots rather than pits.
101
What is **Pheonix Aroma Baijiu**?
* Specialty of Shaanxi
* Essentially a variant of Strong Aroma Baijiu, but an older version
* Shorter fermentation process
* Aged in rattan baskets lined with cloth sacks sealed with oil, wax, and pig's blood
* Aged for a year or more
102
What is **Rice Aroma Baijiu**?
* Most associated with Guangxi and Guangdong provinces
* First fully mechanized production process
* Only uses rice mixed with qu for the fermentation
* Distilled in more conventional stills
* More delicate aromas and textures than other styles
103
What is **Sauce Aroma Baijiu**?
* Mainly from the southern province of Guizhou
* The production emphasizes deep, savory aromas, suggesting soy sauce, mushrooms, and roast meat
* Uses sorghum as the main ingredient
* Uses a greater percentage of high temperature qu
104
What is small qu **mainly used for**?
**Sorghum-based Light Aroma Baijiu.**
105
What is **Soju**?
**Korean spirit** made from a variety of mostly starch-based raw materials.
106
What is the **abv** of the **fermented alcoholic liquid** destined to be Shōchū?
Fermentation for Shōchū lasts about 8-10 days and can reach as high as 14-20% abv.
107
What is the **advantage** of using steel for still designs?
It is **stronger than copper** and can withstand the pressure differences if using partial vacuum distillation.
108
What is the **benefit** of maturing Shōchū in **earthenware** pots?
**Slow oxidation over time**, allowing for more complex flavors and softer texture.
109
What is the **common source** of carbohydrates for diluted-soju?
**Tapioca**
| (for cost reasons)
110
What is the **difference** between a typical whiskey still and a Shōchū still?
Whiskey stills are typically made of copper, which helps to remove sulfur compounds among other things, while a Shōchū still is made from stainless steel.
111
What is the **disadvantage** of using steel for stills?
There is **no removal of sulfur compounds** as there is with copper.
112
What is the **final collection strength** of Honkaku Shōchū and Awamori distillation?
Typically collected at **less than 45% abv**.
113
For Shōchū, what is the **first mash produced from**?
**Water** and **koji**, in equal quantities, and **yeast**.
114
What is the **largest** of all spirits categories?
**Soju**
| (Korea)
115
What is the **starting point** for making diluted-soju?
**Highly rectified ethanol**
## Footnote
*Produced the same way as the base for vodka.*
116
What is the **typical abv** of diluted-soju?
**Today it is below 20% abv.**
## Footnote
*Had been about 30% in the 1960-70s.*
117
What is the typical **raw ingredient** base for Shōchū?
Fermented sugar-based products, such as:
* **Molasses**
* **Dates**
* **Corn**
* **Tapioca**
* and **Wheat** or Buck-wheat
118
What is Xiao / small qu **typically made** from?
**Non-sticky white table rice.**
119
What kind of flavors and textures does Shōchū that are **not distilled in partial vacuums**, have?
With higher levels of Group 3 fractions, there are more **robust flavors and textures**.
120
* What kind of **stills** are required for Honkku Shōchū and Awamori?
* What are they **made** of?
* What is **unique** about some of them?
* **Pot stills**
* **Stainless steel**
* Some can create **partial vacuums** in order to lower the boiling points of various components
121
What must the **raw material** and **fermentation starter** be made from with regards to **Kokutō-Shōchū**?
* raw material = **Brown Sugar**
* starter = **rice-Koji**
122
What **solid materials** are included in a Honkaku Shōchū fermentation?
**Proteins** and **carbohydrates** that are not filtered before they enter the still.
123
What type of water does **Lotte's Chum Churum** state they use for their Soju?
**Alkaline** water to achieve a softer style.
124
What **type of** water is used to dilute soju?
Typically will be **highly purified** in order to achieve a softer style.
125
What types of stills can soju be distilled in?
**Either** pot or column stills
126
What will a producer of diluted-soju **do to** the **neutral spirit** they acquire from the distiller?
They will typically
* **Dilute it**
* **Filter it** (after dilution to make sure the product is as pure as possible)
127
What would be the point of **filtering** Shōchū through activated charcoal or using chill-filtration?
To **remove Group 3 fractions** (fusel oils, fatty acids, esters), and further soften the texture.
128
When did **Shōchū** arrive in Japan?
Before the Tokugawa Shogunate, and prior to isolationist policies in the **early 1600s**.
129
Where did Shōchū **come to** Japan from?
The **Asian mainland**
130
Where is most Shōchū **consumed**?
**Japan**
## Footnote
*Some, but little, is actually exported.*
131
Describe:
* **White Koji**
* **Yellow Koji**
* **White koji** is a mutation of black koji and offers similar levels of protective acidity
* **Yellow koji** is used mainly for sake production, where more delicate flavors and **lower** acidity are desired
132
Who **defines** the production regulations of Shōchū?
The **Japanese National Tax Agency.**
133
Who **supplies** most of the highly rectified ethanol to the **diluted-soju** producers in Korea?
**Korea Alcohol Industrial**
| (one huge distiller)
134
Why are grains used for Shōchū distillation **polished** to remove the outer husk of the seed?
The husk contains the highest concentrations of **sulfur compounds**, which could cause unpleasant flavors in the final product.
135
Why are **rice husks** added to the fermentation grain piles for baijiu?
The husks create the **right amount of spaces** throughout the mass of grains to let the steam pass through during distillation.
136
Why is a **long** fermentation period a good thing?
Allows for the yeast to create **a lot of aroma compounds** as well as get the alcohol level to 14-20%.
137
Why is **lowering** the boiling point inside a Shōchū still a **good thing**?
Can **prevent overcooking** of delicate components, causing off-flavors.
138
Translate **Xiao Qu:**
**Small qu**
139
The **base spirit** for diluted-soju?
**Highly rectified spirit.**
WSET® Level 3 Spirits
flashcards
Decks in class (23)
# Cards
-
Tasting & Evaluating Spirits123
-
Raw Materials150
-
Alcoholic Fermentation69
-
Distillation62
-
Maturation65
-
Flavors Other Than Oak42
-
Adjusting, Blending, Packaging38
-
The Spirits Industry29
-
American Whiskey104
-
Scotch Whisky121
-
Irish, Japanese, Canadian and Other Whiskies53
-
Shōchū, Baijiu, Soju139
-
Fruit Spirits - Cognac and Armagnac100
-
Other Fruit Spirits113
-
Sugar Cane Spirits - Caribbean Rum93
-
Sugar Cane Spirits - Cachaca and Other Rums21
-
Agave Spirits107
-
Vodka36
-
Gin and Genever37
-
Flavored Spirits and Liqueurs68
-
Aromatised Wines90
-
Units of Measurements and Conversions53
-
Spirits Tasting Lexicon31
