Spirits: Whisk(e)y Flashcards

Question

List 3 Campbeltown Scotches

Answer 1

Glen Scotia Glen Gyle Springbank

Answer 2

Drew the original border between the Highland and Lowland regions. Taxed Highland distilleries based on the size of their still, and taxed Lowland distilleries per gallon in the wash (which was higher)

Answer 3

Must be produced in Scotland, must provide an indication of category on the bottle, must be distilled at least twice, min 40%, must be aged at least 3 years.

Answer 4

Single Malt (malted barley, pot still, single distillery) Single Grain (can have unmalted barley, other grains, single distillery) Blended Malt Blended Grain Blended Scotch (blend of malt and grain)

Answer 5

Nikka Suntory Yamazaki Mars Shinshu Hakushu Akashi Hibiki

Answer 6

Nikka (yuzu + sour citrus) Suntory Roku (Sakura flower, sakura leaf, sencha tea, gyokuro, sanshō, yuzu peel) Kyoza Shuzo (yuzu)

Answer 7

A division in style between Irish whiskey and Scotch can be traced, along with many of the more important developments in whiskey’s history, to anger over new taxes. England’s policy of taxing distilleries’ final product was driving distillation underground, so in 1725 the English enacted a tax on malting barley, a procedure that was more difficult to hide. The Scottish responded by heating their barley at night—the origin of moonshine—and the Irish simply started using a large proportion of unmalted barley in their whiskies. Thus, Irish whiskey is typically lighter in character. And because the Irish do not rely on peat for their fires, the resulting whiskey is less smoky in character than Scotch

Answer 8

County Cork (est. 1975) – produces Jameson, Powers, Paddy, Midleton, Redbreast, and others, including the independently sold Green Spot. Owned by Pernod Ricard since 1988

Answer 9

Bushmils - owned by Jose Cuervo New Midleton - owned by Pernod Ricard Cooley - owned by Beam Suntory Teeling - majority owned by Bacardi Tullamore - owned by William Grant & Sons

Answer 10

County Louth (est. 1987) – when opened it was the only independent distillery in Ireland.[49] Along with its sister distillery in Kilbeggan, it produces the Connemara, Tyrconnell, Kilbeggan and 2Gingers whiskeys. It has been owned by Beam Suntory since 2011.

Answer 11

Irish distiller, originally made by Cooley, the family split off when Cooley was sold in 2011. Owned by Bacardi since 2023 est 2015! the first new distillery built in Dublin city for over 125 years

Answer 12

According to state legislation passed in 2013, Tennessee whiskey must be filtered with maple charcoal prior to aging and manufactured in the state of Tennessee It is a sour mash whiskey, a style used by many bourbon distillers, in which a portion of spent mash is incorporated into a newly fermenting mash.

Answer 13

Bourbon is made with a minimum of 51% corn, and aged in charred new oak casks. Straight bourbon is bourbon that has been aged for at least two years and made without any added coloring or flavoring

Answer 14

Rye is made from a minimum 51% rye and aged in new charred oak barrels for a minimum of two years

Answer 15

Corn whiskey is produced from a minimum 80% corn, and may be unaged or aged in used or uncharred new barrels.

Answer 16

Chivas Johnnie Walker Monkey Shoulder Dewar's

Answer 17

rye whiskey is distilled just once, and only to the alcohol purity at which it will be sold. rye vodka is distilled to 95 percent purity and then cut with water.

Answer 18

Must be aged in new, charred oak barrels - the longest char #4 - 55 seconds

Answer 19

Malt Wine - rye, malted barley, and maize

Answer 20

Rittenhouse, Old Overholt, Sazerac, Whistle Pig, Templeton, Bulleit

Answer 21

single distillery, min. 100 proof, min. 4 years barrel, not taxed until sale “released from bond”

Answer 22

125 proof diluted with water to 125 proof or less before placed in new charred oak barrels angel’s share may cause proof to increase further

Answer 23

160 proof - 80% abv (vs. 94.8% abv for scotch - 190 proof)

Answer 24

grains are usually NOT peat-fired, the pot-stills are larger, also continuous stills are used creating softer, gentler feel, also grains such as corn and wheat are often used in addition to malted barley

Answer 25

light, soft, sweet

Answer 26

lightly peaty, salty

Answer 27

light, spicy, refined - slightly smokey; the islands (Jura, Skye) are the most peaty

Answer 28

tall cylindrical vessel in which fermentation takes place. traditionally made from wood, now most are stainless the sugary mash is poured into the washback, then yeast is added, and fermentation starts

Answer 29

refers to the amount of malt added in the wash. high gravity = more concentrated wash with less liquid to distill. low gravity has more water and less grain alcohol yield per tonne of malt is reduced with high gravity fermentations, b/c wort becomes too strong for yeast to break down all the sugars

Answer 30

60-75 hours is average, but can be as quick as 50, as long as 120 hours the longer a fermentation is, the more flavor is generated, but not really more alcohol past 60 hours

Answer 31

alcohol: 78.37 C/ 165 F water: 100 C / 212 F

Answer 32

7-8% after fermentation

Answer 33

a window into the wash still in whiskey- allows the distiller to watch the frothing, which contains solids, which would be detrimental if they entered the condenser frothing isn't an issue in the second distillation, as the solids have all been removed, so spirits stills don't have the sight glass

Answer 34

4-6 hours results in 20-30% abv, "low wine"

Answer 35

generally around 6 hours results in 70% abv ' new make spirit' for malt whiskey (grain whiskey comes out of the still at 95%)

Answer 36

Auchentoshen Hazelburn producers a lighter style, more congeners removed

Answer 37

these are the most volatile, with the lowest boiling points- methanol, sulphur compounds, acetaldehyde- these vaporize first and are known as 'foreshots' / the head, which is directed toward a holding tank known as a Feints Receiver

Answer 38

after the hearts, the heavy, oily, least volatile compounds emerge. they are known as the tails, or feints. these are not desirable, and are directed to the Feints Receiver to be stored with the heads

Answer 39

a glass and metal box that allows the flowing distillate to be viewed/ assessed by distiller with thermometers and hydrometers. helps make the decision when to make the cuts

Answer 40

minor compounds other than ethanol, naturally formed during fermentation and aging processes of alcoholic beverages, contributing to their taste and aroma small proportion of the heads and tails (foreshots and feints) that can give desirable flavors to the finished whiskey. in the heads, congeners are light in character, giving green apple, pineapple, banana notes in the tails, congeners are smoky /oily

Answer 41

a term used when rising spirit vapours hit the nipped cooler sides of the neck of the still, condense, and run down the copper back into the kettle to vaporise again this increases copper contact, but also increases the rectifying effect of the still, producing a lighter spirits lamp-glass neck stills increase reflux

Answer 42

tall stills have a larger copper surface area, and make it harder for the vapor to rise, promoting reflux. tall stills tend to producer lighter spirits shorter stills produce heavier and richer spirits

Answer 43

copper reacts with sulphur in alcohol vapor to form harmless copper sulphate, which can be easily removed by filtration (green substance in spirit safes) it also absorbs cyanides, carbonates, and acids. venting the still and exposing the copper to oxygen rejuvenates it more exposure to copper = lighter spirit

Answer 44

two are common- american white oak (quercus alba) and European oak (Quercus robur) American are from Bourbon production, and have charring European casks are from port / sherry typically

Answer 45

aka a continuous / column still

Answer 46

Single Pot Still Single Malt Irish Grain Blended Irish Whiskey

Answer 47

must age for 3 years in wood, in Ireland. doesn't have to be oak, though ex-Bourbon casks are most common

Answer 48

3 times! produces a lighter and "smoother" spirit

Answer 49

typically 84-85% after 3 distillations grain spirit is typically 94.4%

Answer 50

a mix of malted and unmalted barley (min 30% each), with up to 5% other grains triple distilled in copper pot stills, at a single distillery aged for 3 years in wood, in Ireland

Answer 51

made from 100% malted barley from single distillery aged for 3 years in wood, in Ireland

Answer 52

produced from malted barley (not exceeding 30%) and includes whole unmalted cereals usually maize, wheat, or barley must be made in column still

Answer 53

max 94.8% after distillation min 40% abv at bottling

Answer 54

water and plain caramel coloring

Spirits: Whisk(e)y Flashcards

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