SPIRIT

Question 1

Which is the definition of a spirit?

Answer 1

Product of a distillation of a fermented beverage

Question 2

Which is the principle of a spirit creation?

Answer 2

Alcohol has a lower boiling point than water, ethyl alcohol boils at 173 degrees and can be separated from liquid water and collected in a still.

Question 3

Which is the principle of fractional distillation?

Answer 3

Separation between ethyl alcohol and water

Question 4

Which is the origin of the term “alcohol”?

Answer 4

Derived from the arabic “al-kohl”, a cosmetic powder purified trough distillation

Question 5

Which are the two traditional method of distillation?

Answer 5

Pot still and continuous still

Question 6

How it work a pot still?

Answer 6

A fermented liquor (wash) is placed in a closed vessel, heat is applied directly to it, vaporizing ethyl alcohol, a certain amount of water and the congeners.

Question 7

What is a wash?

Answer 7

Is a fermented liquid ready to be distilled

Question 8

Which are the element of a wash?

Answer 8

Sugar, water, yeast and raw material

Question 9

What are the congeners?

Answer 9

Volatile molecules as esters and aldehydes, ketones who are contributing to the compound of flavor and aromas of a spirit.

Question 10

When congeners are developing?

Answer 10

During the distillation or fermntation

Question 11

What is a dephlegmator?

Answer 11

This is a simple cooling device used to condense vapors back into the pot and increase the amount of reflux inside the still

Question 12

Is a distilled product using pot still method completely pure?

Answer 12

No, it contains impurities

Question 13

Which is the best distillation provess to remove impurities?

Answer 13

Using a continuous distillation

Question 14

What a distiller should discard during distillation?

Answer 14

The foreshots and the tail

Question 15

What contains the foreshots?

Answer 15

Contains methanol, a toxic alcohol

Question 16

What contains the tail?

Answer 16

Unwanted congeners that can alterate the compounds of aromas

Question 17

Example of pot still products

Answer 17

Single malt scotch Whisky
Irish Whiskey
Cognac
Some type of Rum (Hampden estate, Worthy hill, Ninefold)
Artisanal Gin

Question 18

Which are the synonym of Continuous still?

Answer 18

Coffey still and Column still

Question 19

Which are the name of the two column?

Answer 19

Analyzer and rectifier

Question 20

Which is the function of an analyzer?

Answer 20

It concentrate the alcohol, stripping the alcohol from the wash

Question 21

Which is the function of a rectifier?

Answer 21

Rectifier purify trough multiple stages or plates and concentrate it further

Question 22

Which are major difference between pot and continuous distillation?

Answer 22

Pot using heat / Continuous using steam to vaporize alcohol
Continuous is eliminating all the congeners, that as well are carrying impurities but also compound of flavors

Question 23

If i need to choose a method for a big scale production which will be and why?

Answer 23

Continuous still permit to have a constant flux of distillation allowing to big scale production

Question 24

Which method permit to reach a higher ABV percentage?

Answer 24

Continuous still can reach until 95% ABV

Question 25

What means ABV?

Answer 25

Alcohol by volume

Question 26

When is reached ABV for eu and us?

Answer 26

Alcoholic content is stated as a percentage of ABV reached at 20 degrees celsius (68 degrees fahrenheith)

Question 27

What means when we found proof on US spirit label?

Answer 27

Proof corresponding as twice of percentage of AVB 100 proof means 50% ABV for example

Question 28

Example of continuous still product

Answer 28

Vodka Gin Light whisky Light Rum

Question 29

Which is the color of a spirit after distillation?

Answer 29

Colorless

Question 30

How can i impact on color?

Answer 30

Brown spirit as Brandy/Cognac/whisky are aged in casks to get color and further aromas

Question 31

Which are the technique to get extra flavor on a distillate?

Answer 31

Maceration Infusion Percolation

Question 32

Which technique describe maceration and infusion?

Answer 32

This involve steeping a flavoring agent in alcohol

Question 33

Which can be the flavoring agent involved in maceration?

Answer 33

Fruit, herbs, spices and extract

Question 34

example of macerated products

Answer 34

Chartreuse Pastis

Question 35

Example of infused products

Answer 35

Cranberry vodka Jalapeno tequila Rhubarb gin

Question 36

Which is the difference between maceration and infusion?

Answer 36

Maceration: slower and cold soak Infusion: quicker and hot method

Question 37

What is percolation?

Answer 37

Resemble brewing coffee A base spirit is pumped trough an infusing agent

Question 38

Example of products using percolation

Answer 38

Gin- When using vapor infusion technique Liquer when using "tincture" as bols cacao cream