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Spirits Flashcards

1
Q

Alcohol “proof” (America)

A

2x the % of ABV

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2
Q

Quality Russian Vodka Producers

A

Stolichnaya
Ikon

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3
Q

Poland’s best known Vodka brands

A

Chopin
Belvedere

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4
Q

What is Aquavit?

A

Scandinavian
-from fermented potato or grain
-flavored with caraway root & other aromatics

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5
Q

“London Dry” Gin

A

-method of production
-usually 75% corn & 25% barley
-flavors of juniper berries, citrus & spice

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6
Q

Popular producers of London Dry Gin

A

-Beefeater
-Tanqueray
-Bombay Sapphire
-Gordon’s
-Boodles

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7
Q

Genever, Holland Gin, or Dutch Gin

A

-Sweeter & less alcoholic than London Dry Gin
-juniper & malt are dominant aromatics
-may be oak aged
-from “malt wine”

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8
Q

Genever Gin styles

A

-oude (old) -traditional style, min 1 year in oak
-jonge (young) - cleaner, more neutral - less malt wine
-corenwyn (corn wine) - cask aged malt wine - min 51%

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9
Q

Plymouth Gin

A

-very aromatic - fuller bodied than London Dry Gin
-Produced only by Plymouth, Coates & Co. in England
-Proper Gin for “Pink Gin” cocktail

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10
Q

“Old Tom” Gin

A

-Lightly sweetened
-English style

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11
Q

Popular Gin cocktails

A

Martini
Gimlet
Tom Collins
Singapore Sling

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12
Q

Gin food pairing

A

Spicy or Salty foods

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13
Q

Bourbon Whiskey requirements

A

-Distilled from min 51% corn
-Aged in new, charred oak barrels
-if aged less than 4 years, the age must appear on the bottle

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14
Q

“Straight Bourbon”

A

Aged 2 years minimum & no added color

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15
Q

Tennessee Whiskey Requirements

A

Produced in Tennessee
Distilled from 51% corn
Filtered with maple charcoal prior to aging
Aged in charred oak

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16
Q

Rye Whiskey Requirements

A

-Distilled from 51% rye min
-Aged in new charred oak barrels for min of 2 years
-Examples - Sazerac & Rittenhouse

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17
Q

Corn Whiskey Requirements

A

-Distilled from minimum of 80% corn
-May be unaged or aged in used or uncharred new barrels

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18
Q

Requirements for all Scotch Whiskies

A

-Produced in Scotland
-Distilled 2xs (or more)
-Aged min 3 years
-Min 40% ABV

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19
Q

Single Malt Scotch Whisky

A

-Distilled from malted barley in pot still
-single distillery

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20
Q

Single Grain Scotch Whisky

A

-produced at a single distillery
-may include unmalted barley and other grains

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21
Q

Blended Malt Scotch Whisky

A

-Produced from a blend of malt whiskies

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22
Q

Blended Grain Scotch Whisky

A

Produced from 2 or more grain whiskies

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23
Q

Blended Scotch Whisky

A

-A mixture of malt & grain whiskies
-Produced at a number of different distilleries

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24
Q

Scotch - Highland Whisky
-descriptors & examples of producers-

A

-More peat & character
-more individuality
-Largest region
-Oban, Glenmorangie, Dalwhinnie, Dalmore

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25
Scotch - Lowland Whisky -descriptors & examples of producers-
-often lightest and least smoky *Great for those new to Scotch* -Glenkinchie, Auchentoshan, Blandoch-
26
Scotch - Speyside Whisky -descriptors & examples of producers-
-NE Sccotland -Generally mild & fruity -Glenlivet, Glenfiddich, the Macallan
27
Scotch - Campbeltown Whisky -descriptors & examples of producers-
-Pronounced peatiness & toasted seaweed - briny -Only 3 Distilleries - Glen Scotia, Glengyle, Springbank
28
Scotch - Islay Whisky -descriptors & examples of producers-
-Most peaty, smoky style -Ardberg, Lagavulin, Laphroaig
29
Main Grape used in Cognac
Ugni Blanc (Folle Blanche, Colombard & others allowed)
30
Cognac AOP aging for VS
"Very Special" 2 years in cask
31
Cognac AOP aging for VSOP
Very Special (Superior) Old Pale 4 years in cask
32
Cognac AOP aging for XO
Extra Old 10 years in cask (often 15-20 years)
33
Examples of Cognac producers
Rémy-Martin Hennessy Martell Courvoiser
34
Distillation technique for Cognac
Distilled 2xs in copper Charentais pot still
35
Armagnac aging requirements for VS
Very Special 1-3 years in barrel
36
Armagnac aging requirements for VSOP
Very Special (Superior) Old Pale 4-9 years in barrel
37
Armagnac aging requirements for XO
Extra Old -or- Hors d'Age Min 10 years in barrel
38
Grapes for Armagnac
Ugni Blanc, Colombard, Folle Blanche (Picpoul), Baco Blanc
39
Producers of Armagnac
Larressingle Château Laubade
40
Flavor distinction of Armagnac to Cognac
-Armagnac tends to be more rustic, more firey & more flavorful than Cognac
41
Distillation technique for Armagnac
Column still
42
Tia Maria
Coffee Liqueur Jamaica - made from Blue Mountain Coffee (drier and lighter than Kaluha)
43
Chambord
Black Raspberry Sweetened with honey made by "La Maison Delan" in France
44
Midori
Bright green liqueur -Japanese distiller Suntory muskmelon flavor
45
Sortilège
Canadian whisky & maple syrup
46
Curaçao
Brandy based - bitter orange liqueur
47
Sloe gin
Sloe - small, wild American plum Bright red & medium sweet - flavor of wild cherry and bitter almond -Sloe gin fizz
48
Absente
-created by Michel Roux -licorice flavor without wormwood -should be diluted - 4 parts water to 1 part Absente - traditionally done by pouring the Absente through a sugar cube
49
Bénédictine
Legend - 1510 - an angel appeared to a monk in a vision and urged him to use angelica as a remedy against the plague -Recipe lost during the French Revolution - found in 1863 by Legrand family (still makes it) -herbs and spices -aged for 4 years -DOM on every label ("Dio Optimo Maximo")
50
Charteruse
-elixir of long life - dating back to the 17th century -Carthusian monastery -130 different plants and herbs -Green Chartreuse - minty, spicy flavor - 55% ABV -Yellow Chartreuse - sweeter & mellower - with honey - 43% ABV VEP (exceptionally prolonged aging) - aged in oak for 12 years - flavor mellows -made in Voiron today
51
Elisir du Dr. Rouxflavor
-Green liqueur -14 different herbs and aromatics -From landscape of Provence
52
Galliano
-named after Italian war hero (Giuseppe Galliano) -herbal-vanilla -produced near Milan *Harvey Wallbanger
53
Jägermeister
Germany 56 herbs
54
Pernod
Anisette - distillation using only aniseed France
55
Tuca Liquore
Italian Light amber in color moderately sweet herbal-vanilla
56
Sambuca Romana
Italian Anise, Elderberries & secret combination of herbs and spices (licorice like taste)
57
Licor 43
Spanish (most popular liqueur in Spain) Herbal Liqueur 43 ingredients
58
Amer Picon
France - bitter Gentian & Cinchona Bark -Quinine & bitter orange -Drink on the rocks with soda
59
Angostura Bitters
Trinidad -Developed in 1824 by Dr. Johann Siegert - spent 4 years trying to find a potion that would improve the health and appetite of the troop -90 proof
60
Cynar
Italy Bitter - main flavor comes from artichoke leaves Aperitif - on the rocks with orange slice
61
Campari
Italy Bitter - bright red, spirit-based aperitivo Herbs and fruits from 4 continents - ingredients blended & then aged in oak *Americano *Negroni
62
Fernet Branca
Italy Bitter -made in Milan by the Branca family -Digestif
63
Gammel Dansk
Denmakr Bitter 20 different herbs & fruits - peppery, assertively herbal & completely dry
64
Peychaud's Bitters
United States Bitters New Orleans
65
Punt e Mes
Italy Bitters Produced by the Carpano company in Piedmont since 1786 Can be used in Negroni or Americano
66

Advanced Somm Prep (18 decks)

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