Spirits Flashcards
1
Q
What is the definition of whiskey?
A
A spirit obtained from the fermented mash of grain, distilled at less than 190 proof, stored in oak containers, and bottled at no less than 80 proof
2
Q
True or false, whiskey must be crafted from grain exclusively?
A
True
3
Q
True or false, whiskey does not need to mature in an oak barrel?
A
False, it is the only spirit type that must do this
4
Q
What are the 5 primary whiskey families?
A
American, Canadian, Irish, Japanese, and Scotch
5
Q
What is the TTB’s standards for Whiskey?
A
Produced from fermented mash not less than 51% corn
distilled not exceeding 160 proof
stored in new charred new oak containers at no more than 125 proof
bottled at not less than 80 proof w/nothing added except pure water
made in the USA
6
Q
What are the Canadian standards for any of the following, Canadian Whisky, Canadian Rye, or Rye Whiskey?
A
made from a mash cereal grain
Aged in small wood for not less than 3 years
be mashed, distilled and aged in canada
Contain not less than 40% ABV
Possess the aroma, taste and character of Canadian Whiskey
may contain caramel and flavoring
7
Q
What are the standards for Irish Whiskey?
A
Distilled in Ireland from a mash of malt and cereals
Pot Still Whiskeys must be distilled soley in a pot still, in Ireland from a mash of cereal grains grown in Ireland
8
Q
What is the 1 requirement for Japanese Whiskey outside of the global whisky standard?
A
It must be made in Japan
9
Q
What are the Scottish standards for Whiskey?
A
Must be distilled at a Scottish facility from water and malted barley
distilled to less than 94.8%
must be matured in Scotland in oak casks
May not be bottled at less than 40%
10
Q
What is included in the global whiskey standard?
A
Produced from grain
fermented
distilled below 190 proof
matured in oak and not bottled at les than 40%
11
Q
What are the 3 whiskey flavor profiles?
A
Light and gentle
Flavorful and spicy
Full bodied
12
Q
hat are the 6 potential congeners in a Whisky?
A
Grain, sweet aromatics, fruit, spice, wood, peat
13
Q
True or false, Ireland is the largest distiller of Whiskey?
A
False, Scotland is
14
Q
What are the 5 sources of flavor whisky is crafted with?
A
Grain recipe, water, fermentation process, distillation process, maturation process
15
Q
What is included in the 5 step production process for whiskey?
A
Mash/wort preparation Fermentation Distillation Maturation Processing
16
Q
What are the 4 main grains used in Whiskey production?
A
corn, rye, wheat and barley
17
Q
What is peat?
A
A natural fuel formed when plant matter decomposes
18
Q
What is a wort or mash?
A
The liquid that is drained off after the washing process
19
Q
What are the heads and tails of the distillate?
A
Heads = first alcohols to vaporize, have undesireable characteristics
Tails = heavier alcohols, develop in the later stages
20
Q
How many years must a whiskey be aged in Canada and Scotland?
A
3 years
21
Q
True or False, Bourbon must be aged in oak barrels?
A
F
22
Q
How many years must a straight bourbon be aged for?
A
2 years
23
Q
What is the definition of Brandy?
A
Brandy is the distillation of the fermented juice of fresh grapes without the addition of any other spirits.
24
Q
What are the 6 regions of Cognac?
A
- Grande Champagne
- Petite Champagne
- Borderies
- Fins Bois
- Bon Bois
- Bois Ordinaires / Bois a Terroir
25
What is the first distilled spirit in Europe?
Commonly accepted to be brandy from Andalucia.
26
What are the 3 main grape varietals that make Cognac?
1. Ugni Blanc
2. Folle Blanche
3. Colombard
27
Describe the brouillis" process."
The wine is heated slowly for two hours in stills by open flames fueled by coal or gas. At 78 C the alcohol vaporizes and travels through the coiled pipes in the cooling tank where it condenses into broullis". This contains all the alcohol and some water plus flavorings and trace elements. The brouillis is at about 30 % abv and is approximately 1/3 of the
28
How many times is Cognac distilled?
Twice.
29
What kind of pot stills are used for making Cognac?
Charentais Stills (copper alembic)
30
Talk about the process of the 2nd distillation of Cognac.
When there are three lots of brouillis, they are put together in a clean pot still, and redistilled. Only the middle portion of this distillation, bonne chauffe is used. It has taken approximately nine casks of wine to produce one cask of bonne chauffe.
31
What are the three parts of 2nd distillation of Cognac?
1. Foreshots or tete
2. Bonne Chauffe
3. Aftershots or Queue
32
What is angels share"?"
Cognac evaporates 2?3 % every year, and the term angels share" is used."
33
Where is Cognac located?
In France, NE of Bordeaux.
34
Does Cognac improve over time in bottle?
No, Cognac only matures while in cask.
35
What are considered the two best regions within Cognac? What kind of soil is found here?
1. Grand Champagne
2. Petite Champagne
3. High percentage of chalk
36
If Cognac has Fine Champagne" on it, where is the brandy from?"
This is made entirely from brandies produced from grapes grown in the Grande and Petite Champagne regions, with a minimum of 50% coming from Grande Champagne region.
37
If VSOP, VO, Reserve is labeled, how long has the Cognac been matured in cask?
Minimum of four years.
38
If XO, Cordon Bleu, Antique, or Hors d'Age is labeled, how long has the Cognac been matured in cask?
Minimum of six years. In 2010 the minimum changed to ten years.
39
Are vintage dated Cognacs allowed?
Yes, but they are very rare.
40
If VS, *** is labeled, how long has the Cognac been matured in cask?
Minimum of two years.
41
What are the 3 regions of Armagnac?
1. Le Haut?Armagnac (Upper Armagnac)
2. Le Tenareze
3. Le Bas?Armagnac (Lower Armagnac)
42
What kind of still is used commonly for producing Armagnac?
Armagnac distillation is accomplished through a unique 'alambic Armagnacais' a type of column still which produces a heavy vinuos aroma and flavor.
43
Which allow the designation of brandy from a single grape variety to be declared on the label? Armagnac or Cognac
Armagnac allows varietal to be on the label.
44
What are the 4 primary grape varietals for Armagnac?
1. Ugni Blanc
2. Folle Blanche
3. Colombard
4. Baco Blanc
45
If VS or *** are labeled on Armagnac, how long has it been aged?
Minimum of two years.
46
If VSOP is labeled on Armagnac, how long has it been aged?
Minimum of five years.
47
If XO or Napoleon is labeled on Armagnac, how long has it been aged?
Minimum of six years.
48
What are the main differences between Cognac and Armagnac?
1. Cognac is distilled twice, while Armagnac usually only once.
2. Cognac is distilled at 72% abv, and Armagnac @ 58%, giving Armagnac more flavor.
3. Distillation of Cognac must be complete by March 31 following the harvest while Armagnac must be complete by February
49
May Armagnac be vintage dated?
Yes, and is more common then vintage Cognac.
50
Where are grape brandies produced?
Wherever wine is made.
51
If Hors d'age is labeled on Armagnac, how long has it been aged?
Minimum of ten years.
52
What is Marc Brandy?
Made by distilling the fermented liquor obtained from steeping the grape pips and skins left after the grapes have been pressed for the production of wine. ie Italian Grappa or French Marc
53
What is Marc de Champagne?
This is distilled by one company, is then oak matured and sold by most of the top champagne houses. EU regulations state that Marc may only be produced from the distillate of grape pomace with or without water.
54
What is Grappa?
This is an Italian Marc and may only be produced in Italy.
55
What do the terms Invecchiata and Stravecchia mean?
```
Invecchiata = aged
Stravecchia = extra maturation
```
Both refer to oak aging.
56
What is significant about the german brandy producer Asbach?
Produces brandy in Germany, but the wine used is imported from France.
57
Where is Bagaceira produced?
Portugal
58
What is the definition of Whiskey?
The distilled product of fermented grains, including unmalted and malted barley, maize, rye, oats, and wheat.
59
Brandy de Jerez can only be made in Jerez, Spain. T or F
False, Brandy de Jerez is originally from Jerez, Spain, although it can be made in other regions of Spain.
60
What is Immature Brandy?
Immature Brandy is a US specific term for grape brandy that has been matured in oak for less than 2 years.
61
What kind of Brandy is produced by law in South Africa?
South African law dictates Cognac like brandy production with double distillation in copper pot stills and aging a minimum of 3 years in oak barrels.
62
In the production on Brandy, which distillates are lighter and which are heavier?
The pot still distillates (holandas) are fuller bodied. The column still distillates (aguardientes) are lighter.
63
What are the four potential sources of flavor for Brandy?
1. Wine/Fruit base
2. Fermentation
3. Distillation
4. Maturation
64
Does the EU allow flavor additives to Brandy?
No and the EU also doesn't allow added alcohol to Brandy. They do allow caramel color additive to adjust/maintain consistency.
65
How is the aging system for Brandy de Jerez different from, say, Cognac?
Cognac uses static aging. Brandy de Jerez employs the solera system just as is used in sherry production.
66
What is Vieil Armagnac?
Old Armagnac ? blends aged more than 6 years in barrels. This is XO/Napoleon designation changed by the BNIC in 1999
67
What is the standard size for barrels in Armagac?
Post distillation Armagnac is placed in 400 liter barrels for aging.
68
What is the minimum age requirement for Brandy according to the EU?
The EU standard for brandy is matured for at least one year in oak receptacles or for at least 6 months in oak casks/barrels.
69
What are the 3 types of Brandy de Jerez according to the Consejo Regulador?
Solera (aged avg 1 year), Solera Reserva (aged avg 3 years), Solera Gran Reserva (aged avg 10 years)
70
What are the 4 primary types of beverages?
1. Non?alcoholic beverages
2. Soft drinks
3. Hot beverages
4. Alcoholic beverages
71
What are Tannins?
Tannins are a bitter, astringent polyphenol that is a component of oak.
72
What is repasse?
Repasse is the second distillation of Cognac.
73
What must Bourbon Whiskey be made from?
Minimum 51% corn. May also be made from maize, rye, and malted barley.
74
Besides being a minimum of 51% corn, what are some other requirements for Bourbon Whiskey?
1. Aged in charred new oak barrels.
2. Nothing can be added but pure water.
3. Distilled at no more than 160 proof, barreled at no more than 125 proof and bottled at no less than 80 proof.
75
Bourbon must be from where?
Anywhere in the USA that allows the distillation of drinkable spirits.
76
What is Bottled?In?Bond Bourbon?
Bottled?In?Bond Bourbon is produced at one distillery during one distilling season and aged a minimum of 4 years and bottled at 100 proof.
77
Where is Tennessee Whiskey produced? Name two producers.
By law, only in Tennessee.
Jack Daniels and George Dickel
78
What must American Rye Whiskey be made from? What are some other requirements?
Minimum 51% rye and aged in new charred oak casks for a minimum of two years. Same standards as Bourbon except for the grainbill.
79
What does the term Straight" define?"
If the spirit spent a minimum of two years in the appropriate barrel.
80
What is one significant difference between American Whiskey and Scotch Whisky?
Many American whiskies rely on new charred wood to contribute flavor to the spirit, Scotch whisky relies on used casks for a more subtle interaction between wood and spirit; used Bourbon and Sherry casks are generally employed to aged Scotch.
81
What is Corn Whiskey made from?
Minimum 80% corn.
82
What is Palinka and where is it from?
Palinka is a fruit brandy traditional to Hungary.
83
What is Creme de Menthe?
Mint flavored liqueur, either green or colorless.
84
What is the difference between Slivovitz and Slivovice brandies?
Slivovitz is a fruit brandy made in Bulgaria, Bosnia and other third world countries.
Slivovice is a strong brandy, 140 proof or higher, made in Slovakia, Czech Republic and Poland.
85
How many New World classifications of whiskey are there? Name them.
Nine classifications of whiskey in the New World.
| Whiskey, Canadian, Bourbon, Rye, Corn, Wheat, Blended, Light and Spirit
86
What is the scientific definition of Alcohol?
Alcohol is a general term for any organic compound in which a hydroxyl group is bound to a carbon atom, which in turn may be bound to other carbon atoms and further hydrogens,
87
Do the five primary whiskey families have significant production differences?
Yes ? While American, Canadian, Irish, Japanese and Scotch are all whiskies they do have significant production differences.
88
What are the boiling points for water and for ethyl alcohol?
Water boils at a temperature of 212 degrees F while ethyl alcohol boils at a lower 173 degrees F.
89
What is peatiness" in Scotch whisky?"
Peatiness" is a characteristic of Scotch whisky. Scotland's many peat bogs provide another ready source of combustile material, but burning peat produces and oily smoke that infuses the malted barley with its scent and character. This "peatiness" transmits a dominant note in the finished whisky, especially in those spirits produced at coastal or island distilleries."
90
What is the agent in fermentation?
The agent in fermentation is yeast.
91
What is Sambuca?
An Italian colorless liqueur with a flavor of licorice, elder brush and anise. This drink is served flaming with a coffee bean floating in it.
92
What is the practical limit for alcohol strength of fermented beverages such as wine and beer?
18% ABV because yeast cannot grow when the alcohol concentration is higher.
93
Commercial distillation results in a constantly boiling mixture that never goes above what proof?
191.2 proof or 95.6% ABV
94
What are the five classifications of Scotch whisky?
1. Single Malt Scotch
2. Single Grain Scotch
3. Grain
4. Vatted
5. Blended Scotch
95
What is Single Malt Scotch?
Single Malt Scotch is distilled from 100% malted barley in a pot still at a single distillery.
96
What is Single Grain Whiskey?
A Single Grain Whisky is distilled at a single distillery and malted barley with or without whole grains of other malted or unmalted cereals and does not comply with the definition of Single Malt Whiskey.
97
What is Blended Whisky?
Blended ? whiskey from different distilleries and of different classifications are combined. In some categories grain neutral spirits and non?whiskey blenders may be used as well.
98
What is Vatted Whiskey?
Vatted ? a blend of single malt whiskies which have been distilled at more than one distillery,
99
What are some requirements of Scotch whisky?
All Scotch whisky must be produced in Scotland, distilled twice (or more), and aged for at least three years.
100
What type of Scotch whisky is makes up the most production?
Blended Scotch whisky
101
How many whisky distilleries are currently in production in Japan?
6 (10 if you count individual brands)
102
Bourbon is strongly associated with where?
Bourbon County, Kentucky
103
By law bourbon must be distilled from a mash bill of?
51% corn
104
By law bourbon must be distilled to a minimum of?
80% ABV
105
By law bourbon must be matured in? For how long?
For a minimum of 2 years in new charred oak barrels no bigger than 200 litres
106
Bourbon may not have?
Colour adjustment.
107
Bourbon mash is fermented for approximately how long in what?
3 days in wood or stainless steel fermenters.
108
Describe how bourbon distillers deal with hard, akaline water
A minimum of 25% 'Backset', an acidic residue from the column (beer) still is added to the wash.
109
In the production of Bourbon, what does 'backset' do?
Backset evens out the character between batches, aids yeast propogation, reduces the chance of bacterial infection and increases the acidity of the wash.
110
What is 'backset'?
Used in the sourmash process 'backset' is the acidic residue left in the bottom of the column (beer) still from the previous ferment that is added to the wash to even out the character between batches, aid yeast propogation, alter the PH of the mash (making it more acidic) and to aid in avoiding bacterial infection. A minimum of 25% must be added.
111
In the production of American whiskey yeast is...?
Considered an important contributor to flavour.
112
How many Old World classifications of whiskey are there? Name them
There are seven Old World classifications of whiskey.
| Whiskey, Single Malt, Single Grain, Pot Still, Grain, Blended and Vatted.
113
What is sweet mash?
Sweet mash is fermented using fresh yeast only, without the addition of any backset from a previous distillation.
114
Briefly describe the distillation of bourbon
The fermented mash is distilled in a column still known as a beer still, producing 'low wines' these are then put through a 'thumper' or a basic pot still known as a 'doubler' which reduces impurities and increases alcoholic strength.
115
When bourbon leaves the distilling process it is known as?
White dog or high wines.
116
Bourbon is matured in barrels stored within?
Either a modern brick storehouse or a traditional wood and metal clad 7?9 story 'rackhouse'. Which has great temperature fluctuations between the top and the bottom and requires blending, barrel rotation or spirit movement (between barrels) for consistancy
117
Define the American whiskey term 'small batch'
Small batch is an unregulated term which refers to a selection of barrels of any number (it may be 20 or 70)
118
What types of whiskey could you expect to find from the USA?
Bourbon, Tennessee Whiskey, Rye Whiskey, Corn Whiskey, light whiskey, straight whiskey
119
What is the differences between Tennessee Whiskey and Bourbon?
Tennessee often does but is not required to have a mash with 51% corn. 'The Lincoln County Process', implemented in 1823, is the main difference which requires the 'white dog' to be filtered , before maturation, through 10 meters of sweet maple charcoal which takes around 10 days, it mellows and imputs a sweet, smokey flavor.
120
Define straight whiskey
(USA) Whiskey with a mash of 51% single grain, distilled to no more than 80% ABV, matured in new charred oak for at least 2 years.
121
Define Light Whiskey
In the USA a whiskey distilled to between 80?90% ABV, and aged in used or uncharred new oak barrels. Lighter and less complex than straight whiskey.
122
What recent change has developed affecting Tennessee Whiskey
In 2009 the restrictive statute that limited distillation of drinkable spirits to only 3 of Tennessee?s 95 counties (Lincolne, Moore & Coffee) was revised to include an additional 41 counties in hope to encourage small boutique distillers.
123
What is the definition of Brandy?
Brandy is the distillation of the fermented juice of fresh grapes without the addition of any other spirits.
124
What are the 6 regions of Cognac?
1. Grande Champagne
2. Petite Champagne
3. Borderies
4. Fins Bois
5. Bon Bois
6. Bois Ordinaires / Bois a Terroir
125
What is the first distilled spirit in Europe?
Commonly accepted to be brandy from Andalucia.
126
What are the 3 main grape varietals that make Cognac?
1. Ugni Blanc
2. Folle Blanche
3. Colombard
127
Describe the brouillis" process."
The wine is heated slowly for two hours in stills by open flames fueled by coal or gas. At 78 C the alcohol vaporizes and travels through the coiled pipes in the cooling tank where it condenses into broullis". This contains all the alcohol and some water plus flavorings and trace elements. The brouillis is at about 30 % abv and is approximately 1/3 of the
128
How many times is Cognac distilled?
Twice.
129
What kind of pot stills are used for making Cognac?
Charentais Stills (copper alembic)
130
Talk about the process of the 2nd distillation of Cognac.
When there are three lots of brouillis, they are put together in a clean pot still, and redistilled. Only the middle portion of this distillation, bonne chauffe is used. It has taken approximately nine casks of wine to produce one cask of bonne chauffe.
131
What are the three parts of 2nd distillation of Cognac?
1. Foreshots or tete
2. Bonne Chauffe
3. Aftershots or Queue
132
What is angels share"?"
Cognac evaporates 2?3 % every year, and the term angels share" is used."
133
Where is Cognac located?
In France, NE of Bordeaux.
134
Does Cognac improve over time in bottle?
No, Cognac only matures while in cask.
135
What are considered the two best regions within Cognac? What kind of soil is found here?
1. Grand Champagne
2. Petite Champagne
3. High percentage of chalk
136
If Cognac has Fine Champagne" on it, where is the brandy from?"
This is made entirely from brandies produced from grapes grown in the Grande and Petite Champagne regions, with a minimum of 50% coming from Grande Champagne region.
137
If VSOP, VO, Reserve is labeled, how long has the Cognac been matured in cask?
Minimum of four years.
138
If XO, Cordon Bleu, Antique, or Hors d'Age is labeled, how long has the Cognac been matured in cask?
Minimum of six years. In 2010 the minimum changed to ten years.
139
Are vintage dated Cognacs allowed?
Yes, but they are very rare.
140
If VS, *** is labeled, how long has the Cognac been matured in cask?
Minimum of two years.
141
What are the 3 regions of Armagnac?
1. Le Haut?Armagnac (Upper Armagnac)
2. Le Tenareze
3. Le Bas?Armagnac (Lower Armagnac)
142
What kind of still is used commonly for producing Armagnac?
Armagnac distillation is accomplished through a unique 'alambic Armagnacais' a type of column still which produces a heavy vinuos aroma and flavor.
143
Which allow the designation of brandy from a single grape variety to be declared on the label? Armagnac or Cognac
Armagnac allows varietal to be on the label.
144
What are the 4 primary grape varietals for Armagnac?
1. Ugni Blanc
2. Folle Blanche
3. Colombard
4. Baco Blanc
145
If VS or *** are labeled on Armagnac, how long has it been aged?
Minimum of two years.
146
If VSOP is labeled on Armagnac, how long has it been aged?
Minimum of five years.
147
If XO or Napoleon is labeled on Armagnac, how long has it been aged?
Minimum of six years.
148
What are the main differences between Cognac and Armagnac?
1. Cognac is distilled twice, while Armagnac usually only once.
2. Cognac is distilled at 72% abv, and Armagnac @ 58%, giving Armagnac more flavor.
3. Distillation of Cognac must be complete by March 31 following the harvest while Armagnac must be complete by February
149
May Armagnac be vintage dated?
Yes, and is more common then vintage Cognac.
150
Where are grape brandies produced?
Wherever wine is made.
151
If Hors d'age is labeled on Armagnac, how long has it been aged?
Minimum of ten years.
152
What is Marc Brandy?
Made by distilling the fermented liquor obtained from steeping the grape pips and skins left after the grapes have been pressed for the production of wine. ie Italian Grappa or French Marc
153
What is Marc de Champagne?
This is distilled by one company, is then oak matured and sold by most of the top champagne houses. EU regulations state that Marc may only be produced from the distillate of grape pomace with or without water.
154
What is Grappa?
This is an Italian Marc and may only be produced in Italy.
155
What do the terms Invecchiata and Stravecchia mean?
```
Invecchiata = aged
Stravecchia = extra maturation
```
Both refer to oak aging.
156
What is significant about the german brandy producer Asbach?
Produces brandy in Germany, but the wine used is imported from France.
157
Where is Bagaceira produced?
Portugal
158
What is the definition of Whiskey?
The distilled product of fermented grains, including unmalted and malted barley, maize, rye, oats, and wheat.
159
Brandy de Jerez can only be made in Jerez, Spain. T or F
False, Brandy de Jerez is originally from Jerez, Spain, although it can be made in other regions of Spain.
160
What is Immature Brandy?
Immature Brandy is a US specific term for grape brandy that has been matured in oak for less than 2 years.
161
What kind of Brandy is produced by law in South Africa?
South African law dictates Cognac like brandy production with double distillation in copper pot stills and aging a minimum of 3 years in oak barrels.
162
In the production on Brandy, which distillates are lighter and which are heavier?
The pot still distillates (holandas) are fuller bodied. The column still distillates (aguardientes) are lighter.
163
What are the four potential sources of flavor for Brandy?
1. Wine/Fruit base
2. Fermentation
3. Distillation
4. Maturation
164
Does the EU allow flavor additives to Brandy?
No and the EU also doesn't allow added alcohol to Brandy. They do allow caramel color additive to adjust/maintain consistency.
165
How is the aging system for Brandy de Jerez different from, say, Cognac?
Cognac uses static aging. Brandy de Jerez employs the solera system just as is used in sherry production.
166
What is Vieil Armagnac?
Old Armagnac ? blends aged more than 6 years in barrels. This is XO/Napoleon designation changed by the BNIC in 1999
167
What is the standard size for barrels in Armagac?
Post distillation Armagnac is placed in 400 liter barrels for aging.
168
What is the minimum age requirement for Brandy according to the EU?
The EU standard for brandy is matured for at least one year in oak receptacles or for at least 6 months in oak casks/barrels.
169
What are the 3 types of Brandy de Jerez according to the Consejo Regulador?
Solera (aged avg 1 year), Solera Reserva (aged avg 3 years), Solera Gran Reserva (aged avg 10 years)
170
What are the 4 primary types of beverages?
1. Non?alcoholic beverages
2. Soft drinks
3. Hot beverages
4. Alcoholic beverages
171
What are Tannins?
Tannins are a bitter, astringent polyphenol that is a component of oak.
172
What is repasse?
Repasse is the second distillation of Cognac.
173
What must Bourbon Whiskey be made from?
Minimum 51% corn. May also be made from maize, rye, and malted barley.
174
Besides being a minimum of 51% corn, what are some other requirements for Bourbon Whiskey?
1. Aged in charred new oak barrels.
2. Nothing can be added but pure water.
3. Distilled at no more than 160 proof, barreled at no more than 125 proof and bottled at no less than 80 proof.
175
Bourbon must be from where?
Anywhere in the USA that allows the distillation of drinkable spirits.
176
What is Bottled?In?Bond Bourbon?
Bottled?In?Bond Bourbon is produced at one distillery during one distilling season and aged a minimum of 4 years and bottled at 100 proof.
177
Where is Tennessee Whiskey produced? Name two producers.
By law, only in Tennessee.
Jack Daniels and George Dickel
178
What must American Rye Whiskey be made from? What are some other requirements?
Minimum 51% rye and aged in new charred oak casks for a minimum of two years. Same standards as Bourbon except for the grainbill.
179
What does the term Straight" define?"
If the spirit spent a minimum of two years in the appropriate barrel.
180
What is one significant difference between American Whiskey and Scotch Whisky?
Many American whiskies rely on new charred wood to contribute flavor to the spirit, Scotch whisky relies on used casks for a more subtle interaction between wood and spirit; used Bourbon and Sherry casks are generally employed to aged Scotch.
181
What is Corn Whiskey made from?
Minimum 80% corn.
182
What is Palinka and where is it from?
Palinka is a fruit brandy traditional to Hungary.
183
What is Creme de Menthe?
Mint flavored liqueur, either green or colorless.
184
What is the difference between Slivovitz and Slivovice brandies?
Slivovitz is a fruit brandy made in Bulgaria, Bosnia and other third world countries.
Slivovice is a strong brandy, 140 proof or higher, made in Slovakia, Czech Republic and Poland.
185
How many New World classifications of whiskey are there? Name them.
Nine classifications of whiskey in the New World.
| Whiskey, Canadian, Bourbon, Rye, Corn, Wheat, Blended, Light and Spirit
186
What is the scientific definition of Alcohol?
Alcohol is a general term for any organic compound in which a hydroxyl group is bound to a carbon atom, which in turn may be bound to other carbon atoms and further hydrogens,
187
Do the five primary whiskey families have significant production differences?
Yes ? While American, Canadian, Irish, Japanese and Scotch are all whiskies they do have significant production differences.
188
What are the boiling points for water and for ethyl alcohol?
Water boils at a temperature of 212 degrees F while ethyl alcohol boils at a lower 173 degrees F.
189
What is peatiness" in Scotch whisky?"
Peatiness" is a characteristic of Scotch whisky. Scotland's many peat bogs provide another ready source of combustile material, but burning peat produces and oily smoke that infuses the malted barley with its scent and character. This "peatiness" transmits a dominant note in the finished whisky, especially in those spirits produced at coastal or island distilleries."
190
What is the agent in fermentation?
The agent in fermentation is yeast.
191
What is Sambuca?
An Italian colorless liqueur with a flavor of licorice, elder brush and anise. This drink is served flaming with a coffee bean floating in it.
192
What is the practical limit for alcohol strength of fermented beverages such as wine and beer?
18% ABV because yeast cannot grow when the alcohol concentration is higher.
193
Commercial distillation results in a constantly boiling mixture that never goes above what proof?
191.2 proof or 95.6% ABV
194
What are the five classifications of Scotch whisky?
1. Single Malt Scotch
2. Single Grain Scotch
3. Grain
4. Vatted
5. Blended Scotch
195
What is Single Malt Scotch?
Single Malt Scotch is distilled from 100% malted barley in a pot still at a single distillery.
196
What is Single Grain Whiskey?
A Single Grain Whisky is distilled at a single distillery and malted barley with or without whole grains of other malted or unmalted cereals and does not comply with the definition of Single Malt Whiskey.
197
What is Blended Whisky?
Blended ? whiskey from different distilleries and of different classifications are combined. In some categories grain neutral spirits and non?whiskey blenders may be used as well.
198
What is Vatted Whiskey?
Vatted ? a blend of single malt whiskies which have been distilled at more than one distillery,
199
What are some requirements of Scotch whisky?
All Scotch whisky must be produced in Scotland, distilled twice (or more), and aged for at least three years.
200
What type of Scotch whisky is makes up the most production?
Blended Scotch whisky
201
How many whisky distilleries are currently in production in Japan?
6 (10 if you count individual brands)
202
Bourbon is strongly associated with where?
Bourbon County, Kentucky
203
By law bourbon must be distilled from a mash bill of?
51% corn
204
By law bourbon must be distilled to a minimum of?
80% ABV
205
By law bourbon must be matured in? For how long?
For a minimum of 2 years in new charred oak barrels no bigger than 200 litres
206
Bourbon may not have?
Colour adjustment.
207
Bourbon mash is fermented for approximately how long in what?
3 days in wood or stainless steel fermenters.
208
Describe how bourbon distillers deal with hard, akaline water
A minimum of 25% 'Backset', an acidic residue from the column (beer) still is added to the wash.
209
In the production of Bourbon, what does 'backset' do?
Backset evens out the character between batches, aids yeast propogation, reduces the chance of bacterial infection and increases the acidity of the wash.
210
What is 'backset'?
Used in the sourmash process 'backset' is the acidic residue left in the bottom of the column (beer) still from the previous ferment that is added to the wash to even out the character between batches, aid yeast propogation, alter the PH of the mash (making it more acidic) and to aid in avoiding bacterial infection. A minimum of 25% must be added.
211
In the production of American whiskey yeast is...?
Considered an important contributor to flavour.
212
How many Old World classifications of whiskey are there? Name them
There are seven Old World classifications of whiskey.
| Whiskey, Single Malt, Single Grain, Pot Still, Grain, Blended and Vatted.
213
What is sweet mash?
Sweet mash is fermented using fresh yeast only, without the addition of any backset from a previous distillation.
214
Briefly describe the distillation of bourbon
The fermented mash is distilled in a column still known as a beer still, producing 'low wines' these are then put through a 'thumper' or a basic pot still known as a 'doubler' which reduces impurities and increases alcoholic strength.
215
When bourbon leaves the distilling process it is known as?
White dog or high wines.
216
Bourbon is matured in barrels stored within?
Either a modern brick storehouse or a traditional wood and metal clad 7?9 story 'rackhouse'. Which has great temperature fluctuations between the top and the bottom and requires blending, barrel rotation or spirit movement (between barrels) for consistancy
217
Define the American whiskey term 'small batch'
Small batch is an unregulated term which refers to a selection of barrels of any number (it may be 20 or 70)
218
What types of whiskey could you expect to find from the USA?
Bourbon, Tennessee Whiskey, Rye Whiskey, Corn Whiskey, light whiskey, straight whiskey
219
What is the differences between Tennessee Whiskey and Bourbon?
Tennessee often does but is not required to have a mash with 51% corn. 'The Lincoln County Process', implemented in 1823, is the main difference which requires the 'white dog' to be filtered , before maturation, through 10 meters of sweet maple charcoal which takes around 10 days, it mellows and imputs a sweet, smokey flavor.
220
Define straight whiskey
(USA) Whiskey with a mash of 51% single grain, distilled to no more than 80% ABV, matured in new charred oak for at least 2 years.
221
Define Light Whiskey
In the USA a whiskey distilled to between 80?90% ABV, and aged in used or uncharred new oak barrels. Lighter and less complex than straight whiskey.
222
What recent change has developed affecting Tennessee Whiskey
In 2009 the restrictive statute that limited distillation of drinkable spirits to only 3 of Tennessee?s 95 counties (Lincolne, Moore & Coffee) was revised to include an additional 41 counties in hope to encourage small boutique distillers.
223
What is the model for Japanese Whisky?
Scotch whisky production. They even spell it without the 'e' like Scotch whisky.
224
Where do the Japanese Distilleries source their grain?
They grow their own barley and some import malted barley from Scotland.
225
Do the Japanese Distilleries have peat?
Yes and they import peated malt from Scotland and produced some peated malts.
226
Do Japanese Distilleries do blended or single malts?
Both. Single malt is produced in pot stills while grain whisky is produced in column stills.
227
Who introduced the practice of blending whiskies in Scotland?
Andrew Usher introduced blended whiskey to Scotland in 1853
228
Is there a comraderie among Japanese distillers?
Not really. They don't exchange whiskies so most are basically single malts from one distillery only.
229
Which whiskey classification has ruled the global marketplace unchallenged for 100 years?
Scotch – American whiskey was deterred by prohibition from 1920 to 1933 and Irish whiskey was crippled by the Irish Independence movement for two generations.
230
Canadian Whiskey standards are:
1. Mash of cereal grain saccharified (converted into sugar) by the diastase of malt or other enzymes.
2. Aged in small wood barrels for a minimum of 3 years
3. Mashed, distilled and aged in Canada
4. Not less than 40% ABV (80 proof) at bottling
5. May contain caramel color and flavoring
231
What are the rules for Irish Whiskey?
1. Must be distilled in Ireland from a mash of malt and cereal.
2. Irish Pot Still Whiskey must be distilled soley in pot stills in Ireland from a mash of cereal grains saccharified by the diastase of malted barley.
232
Where is whisky making assumed to have been created?
Ireland. It was spread to Scotland by Irish monks.
233
What is poitin?
Illegal Irish whiskey (moonshine). Although rural distillers in Scotland went legal in 1823, Irish did not.
234
Why are there so few distilleries in Ireland left today when there were hundreds at one time?
After independence from England, Irish government imposed such high taxes which forced many out of business. Export market to US collapsed during Prohibition and they couldn't provide enough product afterwards.
235
Which distilleries are left in Ireland?
Bushmills in the north (owned by Diageo), Cooley in the east (independent) and Midleton in the south (owned by Pernod Ricard and includes multiple brands).
236
What are small grains?
Any grain other than corn.
237
IDL/Midleton is so dominant its style has set the standard for Irish whiskey production. What is the standard?
Triple distillation, a percentage of unmalted barley in pot still whiskies and unpeated malt.
238
What does unmalted barley do to the flavor profile of Irish Whiskey?
Spicy, fruity and oily. Firmness to the palate balancing softness of malt.
239
In the production of Irish whiskey, how did the use of unmalted barley originate?
Middle 1800s tax was imposed on malted barley. People started using some unmalted barley to avoid more tax. It gave higher yields of alcohol.
240
What are the standards of the Scotch Whiskey Order of 1990?
1. Must be distilled in Scotland from water and malted barley and may contain other whole grains
2. Fermented only by the addition of yeast
3. Must be distilled at less than 94.8% ABV to retain the flavor of the raw materials.
4. Must be matured in Scotland in oak casks for no less than 3 years.
5. No added substance other than water and caramel coloring.
6. May not be bottled at less than 40% ABV
241
Explain pot still distillation.
One of two wash stills for the first run produces low wines of 22–50% abv. Then into feints still to produce pot feints of 50–78% abv. Then into spirits still where it is separated into foreshots, new make and feints. Different cut points are used for each distillate.
242
Eau Du Vin is what in France
Brandy
Water of Life
243
Minimum Alcohol and aging of Brandy per EU
ABV of 36%
Minimum oak aging period of 6 months
244
Where is Cognac and Armagnac
SW France
NE of Bordeaux
245
How many regions of Cognac AOC are there
Name and Rank
6
```
Grande Champagne
Petite Champagne
Borderies
Fins Bois
Bons Bois
Bois Ordinaires or Bois à Terroirs
```
246
Cognac is distilled from base wine produced primarily from what grape varieties?
Colombard, Folle Blanche and Ugni Blanc (Trebbiano in Italy)
These three grapes must comprise a minimum 90% of any Cognac labeled by region, such as “Grand Champagne”,
247
How many times is Cognac distilled
Cognac is distilled twice in a copper Charentais pot still
248
What is the brouillis
The first distillation of Cognac produces a spirit of 27–29% alcohol called the brouillis
249
What are the 3 parts of the second distillation of Cognac know as Repasse.
The tête (heads)
Bonne chauffe (middle)
Queue (tails)
250
Cognac can be released with what labeling
VS (“Very Special”) or after two years in cask.
VSOP (“Very Special, or Superior, Old Pale”) requires a minimum four years in cask,
XO (“Extra Old”) requires a minimum six years in cask
Napoléon and Hors d’Age also indicate a minimum six years of aging
251
In Cognac production, where must the oak barrels originate?
Cognac uses only oak barrels from Limousin or Troncais–style barrels.
252
Where is Armagnac located
SE of Bordeaux
253
How many grape varietals are permitted in the production or Armagnac?
10 but Ugni Blanc, Folle Blanche, Colombard and Baco Blanc are the primary grape varieties in Armagnac.
254
How is white rum usually produced?
Using a continuous still and matured for just one year in glass or stainless steel.
255
What is the least expensive spirit to produce?
Vodka because it is distilled at a higher proof which produces a high alcohol yield and low cost production process.
256
What are some of the common bases for making vodka?
Potatoes or Cereal Grain, but it can be made from grapes, beets, corn and even sugar cane.
257
What is an Organoleptic Sensitivity Threshold?
Organoleptic sensitivity threshold is the concentration at which the taste and aroma of a congener may be identified correctly.
258
What are the three aroma and flavor characteristics found in many vodkas?
1. Natural
2. Fermentation derived
3. Processed
259
By EU standards, what is the minimum alcohol strength of vodka at bottling?
37.5% ABV or 75 proof
260
What is Aquavit?
Originally from Scandinavia, this spirit is made from fermenting potatoes or grains, and flavored with caraway root and other aromatics.
261
Where is Demerara Rum produced?
It is produced exclusively in Guyana, and takes its name from the river Demerara.
262
What is Cachaca produced from? Where is it found?
Fermented sugar cane and Brazil is the leading producer.
263
How are most dark rums produced?
They are distilled twice, usually with a pot still. This helps darken the rum, but it gets its color mostly from the addition of caramel.
264
Where is Rhum Agricole produced?
On the French island, Martinique. This island may claim under Martinique AOC, being the southernmost appellation of France. Rhum is the French spelling of rum.
265
What is the only source that can produce Agricole rum?
Sugarcane juice.
266
What's the main difference between Cognac and Armagnac
Armagnac may be distilled twice in a Charentais pot still, but approximately 95% of brandy from this region undergoes only one distillation in a copper continuous still
Armagnac produces a more flavorful, less pure, and less alcoholic spirit than double distillation in a pot still
267
What is the labeling Ages of Armagnac
VS Armagnac is aged for a minimum of two years,
VSOP Armagnac is aged for five years
XO is aged for six years
Hors d’Age Armagnac is aged for a minimum of ten years
268
What style of rum is produced in Barbados?
Light and clean rums are produced in Barbados. They are also indigent to Cuba, Puerto Rico, Trinidad and the US Virgin Islands.
269
Guadaloupe, Grenada, Jamaica and Martinique all produce what style of rum?
Medium styles of rum.
270
Spain produces brandy in what region
Andalucía
271
Brandy de Jerez use what grapes
Airén and Palomino
272
How long are the following brandies aged
Solera
Solera Reserva
Solera Gran Reserva
Solera 1 year on average
Solera Reserva for 3 years
Solera Gran Reserva for 10 years
273
How much sugar is in molasses?
Molasses is a by–product of the sugar manufacturing process and is approximately 55% sugar.
274
Portugal produces brandies called
aguardente
275
What are the four sources of flavor for rum?
Sugar Cane, Water, Yeast and Barrel Wood
276
Which islands produce full bodied/pungent styles of rum?
The Dominican Republic, Guyana, Surinam, Haiti, French Guyeana
277
What 2 countrys make Pisco
Chile and Perus
not aged in wood
278
Why char the Bourbon barrels for aging?
Removes any aggressive elements in new spirit.
279
What is a rackhouse?
7–9 story buildings whose temperatures can only be controlled by opening closing windows. Along with climate results in large temperature fluctuations
280
What other storage buildings are used for aging bourbon besides rackhouses?
Brick warehouses which may be heated in winter. Its effectiveness compared to rackhouses is a subject of debate.
281
How do Bourbon producers work with the great temperature fluctuations in rack houses?
Either cross blend between floors, rotate barrel positioning, or use best as single barrel/premium bottlings.
282
What are pomace spirits produced from
produced from pomace—the remnants left after pressing grapes rather than wine and are therefore not brandies
283
Example of Pomace spirits
Marc (France)
Grappa (Italy)
Bagaceira (Portugal
284
What is needed for whiskey to be a bourbon?
Whiskey must be made from mash bill of 51% corn to which is added a selection of small grains. Max 80% abv and aged at max 62.5% in new charred American oak barrels for 2 years and no color adjustment is allowed.
285
What characteristics does corn give Bourbon?
Signature soft sweetness. The less corn – the fuller flavored the bourbon.
286
What characteristics does Rye give Bourbon?
Bourbon's attack. Rye is aromatic, lemon accented an slightly dusty when young. In middle palate is intense, acidic, slightly oily quality begins to bite. Gives spicy lift to finish.
287
What characteristics does wheat give Bourbon?
Gentle rounded quality and notes of honey.
288
What is rum Industriel produced from?
Molasses
289
How long do many rum producing countries require the rum to be aged in wood?
One year
290
What is the minimum alcohol content for flavored rum?
30% ABV or 60 proof
291
Discuss cooking corn in the production of Bourbon.
Corn is ground into meal and cooked at high temps along with a little bit of malted barley which helps to liquefy the corn slurry. Corn mash has to cool before anything else is added.
292
During mashing, why does corn mash have to be cooled before adding anything else?
Too high a temperature and rye balls form and there is a greater risk of bacterial infection.
293
In Bourbon production,add rye/wheat to corn mash and cook it. Then what?
Temperature is dropped once more and rest of the malted barley is added for its enzymes to convert starches to fermentable sugars.
294
What is backset?
The acidic liquid residue left at the bottom of the beer column from last run.
295
What is the purpose of backset?
The hard alkaline water is made more acidic by backset. This helps yeast grow, lowers risk of bacterial infection and evens out character of different batches.
296
What is sour mashing?
When backset is added to the cooker. Though only a few producers use this term on label all do the process.
297
What is the law about backset?
Backset must make up 25% of total mash (or more as distiller wants).
298
What happens if you add the wrong proportion of backset?
Too much and the mash will be very dilute and acidic and lose flavor. Add too little and you get thick mash which can stick to the plates during distillation.
299
Discuss fermentation of Bourbon.
Bright yellow mash ferments for 3 days on average. Each producer has his own cultivated yeast to produce desired profile.
300
In Bourbon production, what is the name of the column still for the first run?
Beer still. All bourbons and whiskies are distilled first in this, except Labrot&Graham. This is a copper or stainless still with copper packed around certain plates.
301
In Bourbon production, how does beer still work?
Mash is pumped in at top, zigzags down meeting live steam from bottom. Alcohol goes up to collection plate and then to worm condenser. The non alcoholic liquid residue at the bottom is the backset for the next ferment.
302
In Bourbon production, what comes out of the beer still?
Backset and low wines.
303
In Bourbon production, where do low wines go after the beer still?
Into doubler to remove impurities and boost alcohol.
304
In the production of Bourbon, what is a thumper?
Device used in second distillation along with doubler.
305
How does a thumper work?
Vapor is fed through a basic hydroselection column with water retaining the heavier alcohols.
306
What is the new spirit called after its second distillation in the thumper/doubler?
New spirit = high wines = white dog
307
How many primary whiskey families are there? Name them.
Five – American, Canadian, Irish, Japanese, Scotch
308
In the production of Bourbon, why use American oak for aging?
High in color extractives, vanillin and lactones, give spirit its reddish hue and signature vanilla, coconut, pine (in time = sweet spices, chocolate, tobacco, cherry)
309
What are liqueurs?
Liqueurs are sweetened flavored spirits. The flavorings are extracted from fruits, seeds, plants, herbs and spices.
310
What are the three methods for extracting flavors for the production of Liqueurs?
Infusion, Percolation, Distillation
311
What is Advocaat?
Low–strength liqueur, yellow in color, made from egg yolks, sugar, aromatics, vanilla and brandy. The best is produced in Holland.
312
What is Amaretto?
Brown–colored Italian liqueur made from apricot kernels and spices.
313
What is Apricot Brandy?
A golden–colored liqueur usually made from apricots and brandy, the best being flavored with apricot kernels.
314
Which is the most diverse of the seven spirit families?
Liqueur is the most diverse in terms of production and in taste characteristics.
315
What are the four general flavor presentation styles of liqueur?
1. Fruity
2. Nutty
3. Spicy
4. Spirit
316
What do the letters DOM on a bottle of Benedictine stand for?
Deo Optimo Maximo, meaning to God most good most great""
317
What is a generic liqueur?
A generic liqueur will be indentified by its flavor rather than a brand name. ie; amaretto, anisette, framboise, triple sec, etc.
318
What are the four sources of flavor for liqueur?
1. Base spirit selection
2. Flavor source
3. Flavor extraction method
4. Sweetner
319
What type of liqueur is produced using the hot method of adding flavors?
The hot method is used mostly for seeds and flowers, such as anise, caraway, orange peel, mint, roses and violets.
320
What is Cherry Brandy?
A reddish–brown cherry–flavored liqueur produced in many countries. De Kuyper is a leading brand using black cherries crushed cherry kernels, cinnamon, cloves and other spiced macerated in spirit.
321
Percolation method of extraction requires hot water or steam. T or F
False – Percolation is a cold method. The flavoring agent is placed in a type of strainer or colander, water or base spirit is repeatedly pumped over the flavoring and allowed to percolate through it, extracting aroma and flavors.
322
How are many generic liqueurs produced?
Compounding – by mixing high proof neutral spirits with flavorings, then adding sweetner and coloring if desired. This is the least costly method of producing liqueurs.
323
What is Curacao?
Similar to Cointreau. Originally a Dutch liqueur made from spirit and the peel of Curacao oranges, now made worldwide from orange flavored ingredients. It is made in various colors – amber, red, blue and green.
324
What is Triple Sec?
A crystal colored orange–flavored liqueur produced worldwide.
325
How many types of base spirits may be used to produce liqueurs?
Six – Whiskey, Brandy, Vodka, Gin, Rum, Tequila – Any of these can be the base spirit for liqueurs.
326
What are plant liqueurs?
Plant liqueurs main flavoring agents are plants. These include anisette, creme de cacao, creme de menthe, and Kummel.
327
What is Creme de Cacao?
Brown or colorless chocolate and vanilla–flavored liqueur produced in many countries.
328
What are Natural–Colored liqueurs?
Natural colored liqueurs main flavoring agent is the fruit itself. These include apricot, blackberry, cherry, creme de cassis, maraschino, peach and sloe gin.
329
Rum must go through the conversion from starch to fermentable sugar before distillation. T or F
False – Sugar cane and molasses already contain fermentable sugars
330
What happens to barley when it is soaked in water?
Barley begins to germinate when it is soaked in water.
331
All whiskey distilleries use the same kind of yeast. T or F
False – The yeast a distillery uses will produce a distinct style of whiskey if the yeast is a proprietary strain. Even a standard dry distillers yeast can produce different styles according to the grain recipe.
332
Fermented wort or mash goes by one of two names; 'wash' or 'distillers beer'. What is the difference?
'Wash' is the Old World term and 'distillers beer' is the New World term for fermented wort.
333
In Old World production of whiskey, the term 'foreshots' is used to describe the first alcohols to vaporize and have undesirable characteristics. What do they call it in the New World?
The 'heads' are cut and used in the backset.
334
When did spirits first come about and who invented them? Also, when was wine first distilled into brandy?
Alembic distillation was used by the Chinese as far back as 3000 BC.
Brandy, as it is known today, first began to appear in the 12th century and became popular in the 16th century.
335
What does Volatile mean?
easily evaporated
| those elements that change from a liquid state to a vaporous state at a lower temperature than water does
336
What is a Still?
A still is an apparatus where distillation takes place
337
What are Heads?
Most volatile components in liquid
vaporize at relatively low temperatures, harmful, methanol
Known as 'foreshots' in the Old World.
338
What are Hearts?
Desirable spirits that are cut for use in production. Ethanol, medium volatility. Aka 'middle cut'
339
What are Tails?
Least volatile components
Undesirable, heavier alcohols (fusel oils) that vaporize in the later stages of distillation. Known as 'feints' in the Old World.
340
What are the important chemical reactions that occur during distillation?
Alcohol and water are separated
| Alcohol is more volatile than water (ethanol boils at 173 degrees F, water boils at 212 degrees F)
341
Describe the distillation process
consist of heating fermented liquid and then capturing the fumes
1. heat base product to at least 173 degrees F but no more than 211 degrees F.
2. alcohol vaporizes
3. vapors are captured and cooled
4. when alcohol vapors cool they become liquid again
5. all spirits are clear directly from the still
6. distillate is divided into 3 parts: heads, hearts, tails
Most spirits are sold at 40% alcohol by volume
342
What are the 2 types of stills?
1. Pot still
| 2. Continuous, Column, Coffey or Patent still
343
What are the ingredients for spirits and why?
fruit, grain, vegetables
| anything that can be fermented into alcohol can be distilled.
344
Describe the pot still process and what kind of product it produces
Batch process – more than one distillation is required to produce a spirit of sufficient alcoholic strength
less efficient, therefore must be repeated
has more flavor and retains character of base product
requires maturation in cask to mellow enough to drink
345
Describe the process and ending product of the Continuous still
continuous process
more efficient than pot still
produces higher alcohol product
one time only
very pure, highly rectified and less flavorful and character
coffey or patent still are other names for it
not all product require maturation
346
What is brandy?
Brandy is made from distilled wine made from grapes or fruit.
347
Describe the location, climate, and soil of Cognac
North of Bordeaux
Borders Atlantic Ocean
Maritime
Chalky Soil
348
Describe the vitification and vinification of cognac
Highly mechanized
High yields as you need a lot of product
Chaptalization is forbidden
Aim to make a High Acid, Low Alcohol Wine
349
Describe the history of cognac
```
controlled by AOC law
large vineyard area
small growers sell to large houses
Large houses dominate
long history of successful exports
River contributed to trade
Dutch were responsible for cognac's breakthrough – they were taking wine home and distilling it
Founder of many houses were English, Irish, and Scottish
```
350
What are the two primary types of brandy?
Grape Brandy and Fruit Brandy
351
What are the three specific AOC designations allowed in Cognac?
1. Cognac
2. Eau–de–vie de Cognac
3. Eau–de–vie de Charentes
352
Who regulates Cognac?
BNIC – Bureau National Interprofessional du Cognac
353
Describe the maturation process of cognac
Cognac picks up most of its flavor and color from wood ageing
Amount of aging defines the quality and style of cognac
All matured in french oak
( type of french oak forest influences as well )
354
In the addition of Juniper, how many other flavor sources are there for gin?
There are over 100 sources of flavor for gin.
355
What are the four primary aroma/flavor combinations for gin?
1. Juniper, floral, fruity with a lack of citrus
2. Citrus and floral
3. Predominant floral
4. No dominant attributes
356
Where is Armagnac located and what is the climate like?
South of BX
Gascony
Warmer and more continental than Cognac
357
What is the soil like in Armagnac?
mixture of sand and clay
358
Certain botanicals combine the backbone of of the gin character. Name the 6 main backbone ingredients.
1. Juniper berries
2. Coriander (peppery and citrus)
3. Orris root (violets)
4. Citrus ( lemon and orange peel)
5. Cardamom (grapefruit and floral)
6. Angelica root (peppery and pinene)
359
What are the two primary sources of gin flavor?
1. Spirit base – grain or other fermentable resource/Pot still or Column still
2. Botanical recipe – Natural or Compound
360
Describe the distillation process of Armagnac
Traditionally single distilled
Armagnac still (alambic armagnacais) – their version of a pot still
Continuous method and pot still used
heads and tails removed
retained spirit is lower in alcohol than cognac – around 70%
full flavored and full of character
361
Describe the maturation labelling of Armagnac
```
VS
– 2 yrs aging in barrel
VSOP
– 5 yrs aging in barrel
XO
– 6 yrs aging in barrel
Some Armagnac is also vintage dated
Some sold at cask strength
```
362
What distilled products are made in Spain?
```
2 DO controlled brandy producing regions:
1) Jerez
most important in terms of quantity
aged in solera in jerez
most grapes from La Mancha
made from Airen
2) Penedes
made from Parellada
```
363
What distilled product is made in Italy?
Grappa
made from wine pmace
caffe coretta = coffee w/ grappa in it
364
What is Calvados?
Brandy made from the distillation of apple cider
From Normandy (N France)
Patent is still used for Cidre de Normandy (lesser product)
AC Calvados du Pays d'Auge must be distilled twice in a Pot still and is generally considered to be best quality
Best are oak aged
365
What are some other Fruit Distillates?
```
Not oak aged
Clear
Made from fermented fruit
Poire William
Framboise
Kirsch
```
366
What is Scotch Whiskey?
Distilled from low–alcohol, ale–like liquid
Produced in Scotland
Must be aged for a minimum three years in wood barrells
367
What is the difference between Malt Whiskey and Grain Whiskey?
Malt = distilled twice in a pot still, 100% Malted barley
Grain = distilled in a continuous still, may contain other grains like wheat, maize, rye
368
What are the main stages of Scotch Malt Whiskey production?
1. Malting
2. Mashing
3. Fermentation
4. Distillation
5. Maturation
369
Describe the Malting process of Scotch Whiskey production
aka Conversion
Malting barley
Drying with peat fired flames = smoky flavor
Drying with other heat source = malting, more delicate flavor
370
Describe the Extraction or Mashing process of Scotch Whiskey production
Extraction – similar process to bee production
starch converted to sugars
Resulting liquid is fermentable
371
Describe the Fermentation process of Scotch Whiskey production
Once the wort has been fermented it is known as wash""
372
Describe the Maturation process of Scotch Whiskey production
Min 3 years
traditional use of sherry casks (don't want new wood. now going to other sources for wood: bourbon barrels, port barrels, etc.)
Age on bottle is min age of spirit
Flavours concentrate during aging
Some single cask" and "vintage"
Most spirit is cut with distilled water prior to bottling"
373
What are the factors that contribute to the character flavor of Scotch Whiskey?
Use of peat in the kilns to dry the grain gives earthy, sooty, tarlike, smoky aromas
Location of the distillery
Water and rock it travels through
374
What are the main types of scotch whiskey?
Mostly based on the location of their distillery:
Highland – huge range of styles, big river, most distilleries
Islay – island. Peat
Campbelltown – less peaty
Lowland – traditional low peat
Other Islands
375
What is Irish Whiskey and how is it made?
```
Peat not normally used in malting
Based on barley and other cereals
Barley is not 100% malted
Triple distilled in a pot still
Aged in wood in Ireland
Lighter and smoother than Scotch
```
376
What is Bourbon or Kentucky Straight Whiskey?
51% corn
Sour mash – yeast from the previous batch – produces a consistent style
2 years in heavily charred barrels – imparts vanilla character
Pot and patent stills
straight" is aged for 2 years"
377
What is Vodka?
Traditionally made from Potatoes
Now can also be made from grain, molasses, and rice
Made from a variety of materials
Patent still
Charcoal filter
Purity is everything (no taste. filter it out)
378
What are some other flavored spirits?
Gin
Schnapps
Macerate after 2st distillation
spirit with botanicals
juniper usually present
379
What is Rum?
mainly distilled from fresh sugar cane (agricole) or molasses (industriel)
Produced in tropical countries or islands.
380
In the barrel, what 4 processes begin to create maturation?
1. Extraction
2. Evaporation
3. Reactive Oxidation
4. Concentration
381
What are the 3 types of beverage alcohol crafted by man?
1. Wine
2. Spirits
3. Malt
382
Name the 7 main classes of spirits in their order of development.
1. Whiskey
2. Brandy
3. Vodka
4. Liqueurs
5. Gin
6. Rum
7. Tequila
383
What is Lignin to barrels?
A complex chemical compound found in most wood and plants. It makes up 25% to 30% of the oak mass. The heating of Lignin yields vanillin and syringol which smell and taste like vanilla.
384
What is Hemicellulose?
A rather weak heteropolymer found in almost all plant cells that dissolves easily by a dilute acid like alcohol. It is a primary component of oak.
385
What is the red layer" of a barrel?"
When the oak is charred the hemicellulose is carmelized into a reddish strata of oak. It provides the spirit with flavors like caramel, chocolate and butterscotch.
386
What is the natural color of oak matured spirits?
Red
387
What causes color in oak matured spirits?
Toasted oak tannins and the degradation and carmelization of hemicellose.
388
What is head space in a barrel?
Oxygen enters the barrel to fill the ever expanding head space" and turns acids and alcohols into flavors. Known as "Reactive Oxidation"."
389
What were distilled liquids called in the 14th century?
Ardent Spirits
390
Define Beer in the distillation process.
A fermented mixture of water, grains and yeast that is distilled into whiskey; it is a thick, yeasty, porridge–like mash that is fermented to 9% ABV before distillation begins.
391
What is a potable spirit?
A spirit that is suitable for consumption.
392
If a spirit is 40% ABV, what is its proof?
80 proof
393
What does yeast do?
Causes fermentation by secreting an enzyme that converts simple sugars into ethanol alcohol and carbon dioxide.
394
Who first called distilled liquids alcohol?
Arabs
395
What are the proof parameters for all whiskey?
Distilled at less than 190 proof and bottled at no less than 80 proof.
396
What are the five primary whiskey families?
1. American
2. Canadian
3. Irish
4. Japanese
5. Scotch
397
What are the proof parameters for Bourbon?
Distilled not exceeding 160 proof, stored at no more than 125 proof and bottled at not less than 80 proof.
398
What can be added to Bourbon and/or Tennesse whiskey after distillation but before bottling?
Only pure water to lower the alcohol to no lower than 80 proof.
399
What is cask stength whiskey?
Whiskey that has no added water.
400
What are the standards of Canadian Whiskey?
Must be aged in small wood for no less than 3 years,mashed, distilled and aged in Canada, no less than 40% ABV and may contain caramel and flavoring.
401
Why must Scotch be distilled to an alcoholic strength of less than 94.8% ABV?
So it retains the flavors of the raw materials used in its production.
402
What is an Irish Pot Still Whiskey?
Whiskey made of 100% barley, mixed malted and unmalted and distilled in a pot still.
403
What is the minimum age requirement for Scotch?
Three years
404
What is the main difference between Old World and New World whiskey?
The Old World family has a malt centered flavor profile while those of the New World showcase the impact of barrel maturation.
405
What are the 3 presentaion styles of all whiskey?
1. Light and Gentle
2. Flavorful and Spicy
3. Full–bodied
406
Natural congeners give whiskey the potential to present to the palate up to 6 areas of aroma and flavor attributes. What are they?
1. Grain
2. Sweet Aromatics
3. Fruit
4. Spice
5. Wood
6. Peat Reek/Malt effect notes
407
What are the five sources of flavor for every whiskey?
1. grain recipe
2. water
3. fermentation process
4. distillation process
5. maturation process
408
Is age important to whiskey?
Only in regards to how long it takes the whiskey to mature. Maturation is the most complex process.
409
Explain the five natural processes in the maturation of whiskey in barrels.
1. Original components react with each other.
2. Water and/or alcohol evaporate resulting in a loss of volume.
3. The alcohol/congener mix react to oxygen to create a new range of aromas and flavors.
4. The spirit extracts color, aroma and flavor from the oak.
5. The reactive and extractive processes cause concentration.
410
What differentiates New World and Old World whiskey in the maturation process?
Geographic location. Old World is a cooler climate than New World because it is located further North.
411
Which whiskey will experience an overall gain in alcohol strength as it matures, Old World or New World?
New World because the warmer maturation temperatures drive more water out of the oak than alcohol.
412
Why do Old World whiskies lose alcohol faster than New World in the maturation process?
The cooler more humid warehouse conditions cause the moist air to permeate the barrels infusing aromatics but the alcohol evaporates faster than the water in the cooler conditions..
413
Which requires a longer maturation time, Old World or New World?
Old World because of cooler climate and one story maturation warehouses with a cool damp environment and little air circulation. Also Old World uses primarily used barrels.
414
What is a vatted whiskey?
An Old World whiskey that is a blend of single malt whiskies which have been distilled at more than one distillery.
415
In general, how does Irish whiskey differ from Scotch?
The malt has not been exposed to a peat reek process and it is distilled 3 times in copper pot stills.
416
Which style of whiskey do the Japanese emulate?
Scotch whisky
417
What classifications of whiskies are New World?
Canadian, Bourbon, Rye, Corn, Wheat, Blended, Light & Spirit. Mostly from North America.
418
Which whiskey is always charcoal mellowed?
Tennessee Whiskey
419
What are the 4 types of Canadian Whisky?
Flavor, Grain, Blended, Single Malt
420
What are the 3 flavor presentation styles of Brandy?
1. Light and gentle
2. Flavorful and fruity
3. Full–bodied and robust
421
What are the 4 basic areas of Brandy flavor?
1. Fruit
2. Sweet Aromatics
3. Spice
4. Wood
422
What are the 4 sources of flavor for Brandy?
1. wine/fruit base
2. fermentation process
3. distillation process
4. maturation/blending or lack thereof.
423
What are the 2 types of Brandy?
1. Grape Brandy
| 2. Fruit Brandy
424
Name 3 of the top appellation specific grape wine based brandies.
1. Armagnac
2. Brandy de Jerez
3. Cognac
425
What are 2 types of Pomace Brandy?
Italian Grappa and French Marc
426
What are Cognac fermentation and distillation specifications?
1. No sugar is allowed in fermentation.
2. Distillation must be by 'brouillis (first distillation) and 'repasse' (second distillation) in a traditional Charentais still (copper) not exceeding 30hl
427
When must distillation of Armagnac be finished?
February following the harvest.
428
How old is a VSOP Armagnac?
At least 5 years old
429
What kind of fruit can be fermented and distilled to make fruit brandy?
Any fruit.
430
Hemicellulose has little strength. T or F
True
431
What makes up 20% to 30% of oak mass?
Lignin is a complex chemical compund found in most wood and plants.
432
What is a red layer" in a barrel?"
When the oak is toasted and charred the sugars carmelize into a strata of oak that is reddish in color.
433
What does syringol taste and smell like?
Vanilla
434
What is the only natural color of oak matured spirits?
Red
435
What species of tree is the oak?
The genus Quercus is native to North America.
436
What is the difference between American oak and French oak?
French oaks give wine great refinement. American oak contributes greater texture and resistance to aging.
437
What are tannins?
Astringent, bitter polyphenols found in the oak barrels. When the barrel is toasted and charred the tannins will degrade into colot and mouthfeel attributes.
438
What flavor does the lactones in oak impart?
Coconut
439
What were distilled liquids called in the 14th century?
Ardent spirits from the Latin word ardor" which means "to burn"."
440
What is the prime influencer on maturation time in the barrel?
geographic location
441
What does a warmer temperature do to the maturation process?
An overall gain in alcohol strength due to the fact that warmer temperatures drive more water out of the barrel than alcohol.
442
Old World whisky requires a shorter maturation period than New World whisky. T or F
False – the Old World climate is generally cooler, the maturation warehouses are usually one story and made of stone and has little circulation and they mature in used barrels, all taking a longer time.
443
What is a blended straight whiskey?
A blend of 100% straight whiskies.
444
How many gallons in a full sized barrel?
53 gallons
445
What is a Mashbill?
The grain recipe used to make a specific whiskey.
446
What does a Doubler do?
A type of still that is used to accomplish the second distillation of American whiskey. It removes impurities and concentrates the alcohol even further.
447
What is the difference between high wines" and "low wines"?"
low wines" are the product of the first distillation of whiskey, "high wines" come after the second distillation."
448
How does a Thumper" differ from a "Doubler"?"
Low wines enter a thumper as vapors that are bubbled through water causing a thumping noise. Low wines enter a Doubler in condensed liquid form and make no distinctive noise.
449
What is Sweet Mash?
Mash that is fermented using fresh yeast only without the addition of backset. No straight American whiskey currently produced use this method.
450
Brandy can be matured in one of 3 main ways. Name them.
1. No aging – colorless and very fruit forward in character.
2. Single barrel aging – golden or brown color – caramel color may be added.
3. Solera process – a repetitive process of moving portions from younger barrels of brandy to mix with portions of older barrels of whiskey.
451
Can a solera brandy be vintage dated?
No – solera brandy is a product of mixing brandy from several years.
452
Jerez, Cognac and Armagnac are 3 or the 4 brandy appellations designated. Name the 4th and where it is from.
Lourinha is from western Portugal's Estremadura region.
453
What are the 3 AOC designations of Cognac?
1. Cognac
2. Eau–de–vie de Cognac
3. Eau–de–vie de Charentes
454
What is the difference between Calvados and Applejack?
Mainly that Calvados is from Normandy, France and Applejack is from America. They are both apple brandies with some production variances.
455
What is Kirschwasser made from? What type of spirit is it?
Kirschwasser is a brandy made from cherries.
456
What are the 3 classifications of aroma and flavor of Vodka?
1. Natural
2. Fermentation derived
3. Processed
457
The congener Ethyl Proprionate has what flavor/aroma characteristics?
Sweet, fruity, rum, fragrant
458
The congener Ethyl Laurate has what flavor/aroma characteristics?
Fruity, floral
459
The congener Ethyl Myristate has what flavor/aroma characteristics?
Mild waxy, soapy
460
The congener Ethyl Palmitate has what flavor/aroma characteristics?
Mild waxy
461
The congeners Fusel Oil and Isoamyl Alcohol have what flavor/aroma characteristic in common?
Whiskey
462
The congener Acetal has what flavor/aroma characteristics?
Strong, tart, fruity
463
The congener Acetaldehyde has what flavor/aroma characteristics?
Pungent, diluted coffee or wine
464
What are the 3 flavor presentation styles of Vodka?
1. Crisp and clean
2. Medium
3. Creamy
465
By US standards, what is the difference between neutral spirits and vodka?
Vodka is neutral spirits after being distilled or treated with charcoal or other materials.
466
Which country has more rigorous standards for the production of Vodka, US or EU?
The US
467
The materials used to produce vodka are usually very expensive. T or F
False
468
What are the 3 primary classifications of flavored Vodka?
1. Fruit flavored
2. Spiced
3. Cafe Expressions
469
Can a vodka made in the US have an age statement?
No – vodka produced in the US is never aged.
470
What makes vodka different from all other distilled spirits?
Whiskey, brandy, tequila, rum, liqueurs and gin are all distilled at a lower proof to retain a distinctive flavor profile. Vodka is distilled at a high proof.
471
What are the two distillation processes that make vodka neutral?
1. Distillation flows continuosly through tanks containing no less than 1 1/2 pounds charcoal per gallon of spirit for a minimum of 8 hours.
2. Distillate is agitated for a minimum of 8 hours with 6 pounds of charcoal per 100 gallons.
472
Does vodka have to be filtered in charcoal?
No, some producers use fine sand made from ground silicone dioxide.
473
What proof are vodka's generally bottled at?
80 to 100 proof
474
Vodka can be made from any fermentable material. T or F
True – all cereal grain, potato, corn, beets, grapes and even sugarcane can be fermented to make vodka.
475
Technically, what is a cordial?
An invigorating and stimulating preparation like peppermint cordial.
476
European cordials are very high in alcohol. T or F
False – European cordials are non alcoholic and used as flavor enhancing in mixed drinks.
477
Where will you most likely find peat reek"?"
Peat reek is found in Old World Whiskies.
478
What is fermentation?
Fermentation is the process that creates alcohol fro sugar. Yeast + Sugar = Alcohol + CO2
479
What is a proprietary liqueur?
A liqueur with a recipe composed of flavor components unique to that specific brand, i.e. Tuaca
480
What is the difference between a wort" and a "cook"?"
Both are terms for mash". Wort is Old World and cook is New World."
481
What are the 4 sources of flavor for liqueurs?
1. Base spirit selection
2. Flavor source
3. Flavor extraction method
4. Sweetener
482
What are the 2 basic methods of adding flavors when making liqueurs?
Cold method and Hot method
483
Which type of flavors are extracted using the cold method in liqueur production?
Fruit flavors
484
How many major classifications of whiskey are produced around the world?
Eight
485
Name the 3 cold methods of flavor extraction for liqueurs.
Infusion, Maceration or Percolation
486
What is the infusion process in liqueur production?
Water or a spirit is used to soak or steep the botanical.
487
What is the maceration process in liqueur production?
The flavor source is first pressed, crushed, cut, etc before being infused or steeped.
488
What is the percolation process in liqueur production?
Water or base spirit is pumped over the flavor source to percolate through it and is repeated continuously. It may take weeks or months.
489
What is a compound liqueur?
A mix of high proof neutral spirits and flavoring(s) that may have sweetener and color added.
490
In liqueur production, how many flavor profile options are there?
At least 6,500
491
What is the minimum and maximum amount of sweetener that can be added to liqueur?
2.5% to 35%
492
Does Bourbon liqueur have to follow the same regulations as Bourbon whiskey?
Yes
493
If the label says Brandy Liqueur, what is the flavor source material?
Grapes
494
What are the two sources of origins of todays liqueurs?
Medicinal and Scientific, both with a degree of religious inspiration.
495
What is the liqueur production equation?
base spirit X flavor option X flavor method X sugar content = total number of possible liqueurs
496
Which country became famous for its Curacao?
Holland
497
What one country of origin recognizes Gin as its home spirit?
None – Gin can be made in any country but is not claimed by any.
498
What flavor is Angelica?
Peppery and pinene
499
What flavor is Coriander?
Peppery and citrus
500
What flavor is Cardamom?
Grapefruit and floral
501
What flavor is Cassia?
Cinnamon
502
What flavor is Orris?
Violet
503
What flavor is Anise?
Licorice
504
What are the three flavor presentation styles of Gin?
1. Light and Crisp
2. Aromatic and Flavorful
3. Full–flavored
505
What are the 6 primary areas of flavor for Gin?
1. Fruit
2. Floral
3. Herbal
4. Citrus Blend
5. Gin Resin
6. Spice
506
Name the two primary sources of flavor for Gin.
1. Spirit base – whether it is grain based or another fermentable sugar resource.
2. Botanical recipe – Natural or Compound
507
What is Genever?
A style of Gin produced mainly in Holland, Belgium and Germany that is malt based so it displays distinctive earthy aromas and flavors.
508
What are the 6 classifications of botanicals?
Seed, Herb, Bark, Fruit, Flower and Other flavor sources.
509
By law, manufactureres cannot qualify their Gin by age. T or F
True
510
What 2 types of Gin does the US government recognize?
Distilled Gin and Compound Gin
511
How is Distilled Gin made?
From the original distillate of mash or the redistillation of spirits with juniper berries and other aromatics customarily used.
512
How is Compound Gin made?
By Mixing high proof neutral spirits with extracts or oils of juniper berry and other botanicals and flavorings.
513
What are the two methods of producing Compound Gin?
Cold Compounding and Compounding Essence
514
London Dry, Plymouth, Genever and Old Tom are all what types of Gin?
Distilled Gin – Only American Dry can be made by the Compound method.
515
Which countries produce light, clean styles of rum?
Barbados, Cuba, Puerto Rico, Trinidad, US Virgin Islands all produce light, clean styles of Rum.
516
Sugar cane came to the Caribbean from where?
Africa is the origin of sugar cane, a perennial tropical grass.
517
Which world" does Rum originate?"
Rum is the first of two New World" spirits developed as a result of European colonizations of the Americas."
518
What is the minimum proof for Rum at bottling?
Rum is bottled at a minimum of 80 proof.
519
Why is it sometimes called Rhum?
Rhum is French for Rum.
520
Natural congeners in Rum give the potential for 6 areas of aroma and flavor attributes. Name them.
1. Sugar Cane
2. Sweet Aromatics
3. Fruit
4. Spice
5. Wood
6. Spirit notes
521
What are spirit notes in the aroma and flavor of rum?
Medicinal, Solvent & Ethanol are spirit notes in rum.
522
What are the 3 primary flavor presentation styles of Rum?
1. Light & Clean
2. Medium style
3. Full bodied/pungent
523
Guadelupe, Grenada, Jamaica and Martinique all produce what style of rum?
Medium style rums that begin to show a build in molasses and anise character with hints of vanilla.
524
Where is considered the birthplace of Rum?
The Caribbean region.
525
A full–bodied/pungent rum has big, bold molasses, fruity, spicy and anise character. Which islands/countries produce this style?
Dominican Republic, Guyana, Surinam, French Guyana, Haiti all produce full–bodied/pungent rums.
526
All true Rum is distilled outside Europe. T or F
True – However, some European countries do import rum and store it for maturation while others craft products that are similar to rum.
527
What are the 2 types of Rum produced?
Agricole and Industriel – Differentiated by the form the sugar cane is in when it is presented for fermentation in the wash.
528
What is Agricole Rum produced from?
Agricole rum is produced exclusively from freshly pressed sugar cane juice.
529
What is the predominant Rum type produced around the world?
Industriel Rum is more common than Agricole.
530
What is Industriel Rum produced from?
Molasses – a by–product of the sugar manufacturing process.
531
What is the composition of Molasses?
Molasses is 55% sugar by volume of which 16–17% is sucrose, the rest being glucose and fructose.
532
What is Seco Herrerano?
Panama produces this spirit from sugar cane that is similar to vodka because it is triple distilled.
533
Batavia Arrack or Arrack is a fermentation of sugar cane juice and what else?
Red rice is used in the production of Arrack.
534
What are the names of 2 spirits produced from sugar cane in Mexico?
Aguardiente de cana and Charanda are flavored and unflavored sugar cane based liquors produced in Mexico.
535
What is Tuzemak?
Tuzemak is crafted from sugar beet sugar primarily in the Czech Republic.
536
True Aguardiente is produced how?
Aguardiente is distilled from molasses infused with anise and has additional sugar cane juice added after distillation.
537
All Rum Distilleries use in some manner the same 4 sources of flavor. What are they?
1. Sugar cane
2. Water
3. Yeast
4. Barrel Wood
538
There are rigid standards for the production of Rum. T or F
False – Rum has no defined production methods other than the required use of sugar cane juice as the fermentable source and a minimum distillation proof level of 80
539
Sugar cane juice or molasses is thinned or diluted with water prior to fermentation and called what?
Wash or Mash
540
In Rum production, what may be added to the Wash/Mash prior to fermentation?
Dunder – the sugar cane residue from a previous distillation and Skimmings – the froth that resulted from boiling the cane juice during its refinement into sugar.
541
A fast working yeast produces what style of Rum?
Light/Clean style – slower–working yeasts causes more esters to develop during fermentation, creating fuller–tasting rum.
542
Rums can take up to 20 days to ferment, is that necessary to complete fermentation?
No – normal fermentation takes 2–3 days, the rest of the time is used for the formation of character.
543
Distillation of Rum beer" will form new congeners as a result of pyrolysis. What is that?"
Pyrolysis is heat induced chemical changes.
544
Pot–Still distillation produces a heavier style of Rum. T or F
True – Pot Stills are less efficient than Column Stills and allow some of the heavier congeners to carry over into the distillate.
545
Does Rum mature faster than Scotch?
Yes – due to the tropical climate common to most Rum producing areas.
546
Irish and Scotch producers lose 1 –2% of their volume to evaporation each year. What happens to Rum?
Rum producers may lose as much as 10% angels share". This factor increases flavor concentration and advances maturation."
547
Dark Rum is required to age for a minimum of 2 years in barrels. T or F
False – Although Amber/Gold Rum is typically aged at least 2 years there is no set standard. Many countries require 1 year. Also it could have caramel color added.
548
In Rum production, what are short beers?
Washes that have a short fermentation period, used in the production of silver/white rums.
549
Do Silver/White Rums ever mature in barrels?
Some white rum producers use nonreactive containers but most is aged in uncharred or reused barrels. Additional filtration is used to eliminate any color.
550
A 10 year old Rum is aged for 10 years in the barrel. T or F
False – A 10 year old Rum is a blend of aged rums with the youngest being 10 years old.
551
What is the minimum ABV for Spiced or Flavored Rums?
Flavored/Spiced Rums are bottled at no less than 30% ABV (60 proof).
552
What is Overproof Rum?
A rum with a proof level that exceeds 120 (60% ABV).
553
In the history of Rum production, what was the Triangle Trade"?"
Slaves from Africa were exchanged for molasses from the West Indies that was exchanged for Rum in New England that was exchanged for slaves in Africa. This practice was abandoned in 1807.
554
What is Grand Arome?
Grand Arome is Rhum Industriel made from fermented molasses and vinasse (residue after distillation).
555
What is bagasse?
Bagasse is sugar cane stalk fiber after it has been crushed or pressed to remove the juice.
556
What is a gooseneck?
A gooseneck connects the pot or kettle of a pot still to the condenser or retorts.
557
What is houillage?
Houillage is recasking, the annual ritual where rum from the same production year is used to fill other barrels of rum to replace the angels share.
558
What is leeze?
Same as vinasse. Leeze is residue left after the alcohol has been distilled from the fermented wine.
559
If you are relaxing on an island, enjoying rum with friends and sharing the news of the day, what are you doing?
Liming – derived from the term for 18th century British sailors.
560
Where is tequila produced?
Only in Mexico, primarily in the state of Jalisco, but also in the states of Guanajuato, Michoacan, Nayarit and Tamaulipas.
561
What are 3 words in common use as names for agave?
Maguey, Mezcal and Agave
562
Are agave plants sensitive to region of cultivation or terrior?
Yes
563
Where in the state of Jalisco will you find agave with a herbaceous and spicy aroma?
Amatitan and Nayarit regions of Jalisco have agave with an herbaceous and spicy aroma.
564
Describe agave grown in the Highland region of Jalisco.
The Highland region produces a more floral and sweet agave.
565
Where does the final aroma and flavor profile of tequila come from?
1. Type of agave
2. Distillation process
3. Aging process
566
Is the influence of fermentation stronger than the agave origin?
Yes
567
Is agave a member of the cactus family?
No – Agave is a succulent and is a member of the Amaryllis family.
568
The Highlands of Jalisco is a cooler region than Amatitan. T or F
True – Los Altos (Highlands) has a daily average temperature of 18 degrees C while Amatitan has an average of 24 degrees C.
569
What is the soil composition in the valley of Jalisco?
More volcanic than Highlands, which contains more clay.
570
What are the optimum sea levels for cultivation of agave in Jalisco?
Between 1100 and 2800 m above sea level, 85% are between 1600 and 2200 m above sea level.
571
How long does it usually take for an agave plant to mature?
6 to 8 years
572
The 'Mother' agave plant is always allowed to reach sexual maturity. T or F
False – Before the agave can flower, the flower stalk is cut.
573
Is pulque made from blue agave?
No – Three different types of agave are considered appropriate for making pulque, but not blue agave.
574
What is pulque?
The first agave drink was called 'pulque' and is fermented like wine.
575
What is a pulquero?
Pulque brewer
576
What is aguamiel?
Honey water from the agave.
577
What is Inulin?
A polymer of fructose found in aguamiel.
578
Pulque spoils rapidly. T or F
True – Pulque usually spoils in a few days and cannot be canned or distilled.
579
What is a tinacales?
A fermentation shed used in the production of tequila.
580
What is the model for Japanese Whisky?
Scotch whisky production. They even spell it without the 'e' like Scotch whisky.
581
Where do the Japanese Distilleries source their grain?
They grow their own barley and some import malted barley from Scotland.
582
Do the Japanese Distilleries have peat?
Yes and they import peated malt from Scotland and produced some peated malts.
583
Do Japanese Distilleries do blended or single malts?
Both. Single malt is produced in pot stills while grain whisky is produced in column stills.
584
Who introduced the practice of blending whiskies in Scotland?
Andrew Usher introduced blended whiskey to Scotland in 1853
585
Is there a comraderie among Japanese distillers?
Not really. They don't exchange whiskies so most are basically single malts from one distillery only.
586
Which whiskey classification has ruled the global marketplace unchallenged for 100 years?
Scotch – American whiskey was deterred by prohibition from 1920 to 1933 and Irish whiskey was crippled by the Irish Independence movement for two generations.
587
Canadian Whiskey standards are:
1. Mash of cereal grain saccharified (converted into sugar) by the diastase of malt or other enzymes.
2. Aged in small wood barrels for a minimum of 3 years
3. Mashed, distilled and aged in Canada
4. Not less than 40% ABV (80 proof) at bottling
5. May contain caramel color and flavoring
588
What are the rules for Irish Whiskey?
1. Must be distilled in Ireland from a mash of malt and cereal.
2. Irish Pot Still Whiskey must be distilled soley in pot stills in Ireland from a mash of cereal grains saccharified by the diastase of malted barley.
589
Where is whisky making assumed to have been created?
Ireland. It was spread to Scotland by Irish monks.
590
What is poitin?
Illegal Irish whiskey (moonshine). Although rural distillers in Scotland went legal in 1823, Irish did not.
591
Why are there so few distilleries in Ireland left today when there were hundreds at one time?
After independence from England, Irish government imposed such high taxes which forced many out of business. Export market to US collapsed during Prohibition and they couldn't provide enough product afterwards.
592
Which distilleries are left in Ireland?
Bushmills in the north (owned by Diageo), Cooley in the east (independent) and Midleton in the south (owned by Pernod Ricard and includes multiple brands).
593
What are small grains?
Any grain other than corn.
594
IDL/Midleton is so dominant its style has set the standard for Irish whiskey production. What is the standard?
Triple distillation, a percentage of unmalted barley in pot still whiskies and unpeated malt.
595
What does unmalted barley do to the flavor profile of Irish Whiskey?
Spicy, fruity and oily. Firmness to the palate balancing softness of malt.
596
In the production of Irish whiskey, how did the use of unmalted barley originate?
Middle 1800s tax was imposed on malted barley. People started using some unmalted barley to avoid more tax. It gave higher yields of alcohol.
597
What are the standards of the Scotch Whiskey Order of 1990?
1. Must be distilled in Scotland from water and malted barley and may contain other whole grains
2. Fermented only by the addition of yeast
3. Must be distilled at less than 94.8% ABV to retain the flavor of the raw materials.
4. Must be matured in Scotland in oak casks for no less than 3 years.
5. No added substance other than water and caramel coloring.
6. May not be bottled at less than 40% ABV
598
Explain pot still distillation.
One of two wash stills for the first run produces low wines of 22–50% abv. Then into feints still to produce pot feints of 50–78% abv. Then into spirits still where it is separated into foreshots, new make and feints. Different cut points are used for each distillate.
599
Eau Du Vin is what in France
Brandy
Water of Life
600
Minimum Alcohol and aging of Brandy per EU
ABV of 36%
Minimum oak aging period of 6 months
601
Where is Cognac and Armagnac
SW France
NE of Bordeaux
602
How many regions of Cognac AOC are there
Name and Rank
6
```
Grande Champagne
Petite Champagne
Borderies
Fins Bois
Bons Bois
Bois Ordinaires or Bois à Terroirs
```
603
Cognac is distilled from base wine produced primarily from what grape varieties?
Colombard, Folle Blanche and Ugni Blanc (Trebbiano in Italy)
These three grapes must comprise a minimum 90% of any Cognac labeled by region, such as “Grand Champagne”,
604
How many times is Cognac distilled
Cognac is distilled twice in a copper Charentais pot still
605
What is the brouillis
The first distillation of Cognac produces a spirit of 27–29% alcohol called the brouillis
606
What are the 3 parts of the second distillation of Cognac know as Repasse.
The tête (heads)
Bonne chauffe (middle)
Queue (tails)
607
Cognac can be released with what labeling
VS (“Very Special”) or after two years in cask.
VSOP (“Very Special, or Superior, Old Pale”) requires a minimum four years in cask,
XO (“Extra Old”) requires a minimum six years in cask
Napoléon and Hors d’Age also indicate a minimum six years of aging
608
In Cognac production, where must the oak barrels originate?
Cognac uses only oak barrels from Limousin or Troncais–style barrels.
609
Where is Armagnac located
SE of Bordeaux
610
How many grape varietals are permitted in the production or Armagnac?
10 but Ugni Blanc, Folle Blanche, Colombard and Baco Blanc are the primary grape varieties in Armagnac.
611
How is white rum usually produced?
Using a continuous still and matured for just one year in glass or stainless steel.
612
What is the least expensive spirit to produce?
Vodka because it is distilled at a higher proof which produces a high alcohol yield and low cost production process.
613
What are some of the common bases for making vodka?
Potatoes or Cereal Grain, but it can be made from grapes, beets, corn and even sugar cane.
614
What is an Organoleptic Sensitivity Threshold?
Organoleptic sensitivity threshold is the concentration at which the taste and aroma of a congener may be identified correctly.
615
What are the three aroma and flavor characteristics found in many vodkas?
1. Natural
2. Fermentation derived
3. Processed
616
By EU standards, what is the minimum alcohol strength of vodka at bottling?
37.5% ABV or 75 proof
617
What is Aquavit?
Originally from Scandinavia, this spirit is made from fermenting potatoes or grains, and flavored with caraway root and other aromatics.
618
Where is Demerara Rum produced?
It is produced exclusively in Guyana, and takes its name from the river Demerara.
619
What is Cachaca produced from? Where is it found?
Fermented sugar cane and Brazil is the leading producer.
620
How are most dark rums produced?
They are distilled twice, usually with a pot still. This helps darken the rum, but it gets its color mostly from the addition of caramel.
621
Where is Rhum Agricole produced?
On the French island, Martinique. This island may claim under Martinique AOC, being the southernmost appellation of France. Rhum is the French spelling of rum.
622
What is the only source that can produce Agricole rum?
Sugarcane juice.
623
What's the main difference between Cognac and Armagnac
Armagnac may be distilled twice in a Charentais pot still, but approximately 95% of brandy from this region undergoes only one distillation in a copper continuous still
Armagnac produces a more flavorful, less pure, and less alcoholic spirit than double distillation in a pot still
624
What is the labeling Ages of Armagnac
VS Armagnac is aged for a minimum of two years,
VSOP Armagnac is aged for five years
XO is aged for six years
Hors d’Age Armagnac is aged for a minimum of ten years
625
What style of rum is produced in Barbados?
Light and clean rums are produced in Barbados. They are also indigent to Cuba, Puerto Rico, Trinidad and the US Virgin Islands.
626
Guadaloupe, Grenada, Jamaica and Martinique all produce what style of rum?
Medium styles of rum.
627
Spain produces brandy in what region
Andalucía
628
Brandy de Jerez use what grapes
Airén and Palomino
629
How long are the following brandies aged
Solera
Solera Reserva
Solera Gran Reserva
Solera 1 year on average
Solera Reserva for 3 years
Solera Gran Reserva for 10 years
630
How much sugar is in molasses?
Molasses is a by–product of the sugar manufacturing process and is approximately 55% sugar.
631
Portugal produces brandies called
aguardente
632
What are the four sources of flavor for rum?
Sugar Cane, Water, Yeast and Barrel Wood
633
Which islands produce full bodied/pungent styles of rum?
The Dominican Republic, Guyana, Surinam, Haiti, French Guyeana
634
What 2 countrys make Pisco
Chile and Perus
not aged in wood
635
Why char the Bourbon barrels for aging?
Removes any aggressive elements in new spirit.
636
What is a rackhouse?
7–9 story buildings whose temperatures can only be controlled by opening closing windows. Along with climate results in large temperature fluctuations
637
What other storage buildings are used for aging bourbon besides rackhouses?
Brick warehouses which may be heated in winter. Its effectiveness compared to rackhouses is a subject of debate.
638
How do Bourbon producers work with the great temperature fluctuations in rack houses?
Either cross blend between floors, rotate barrel positioning, or use best as single barrel/premium bottlings.
639
What are pomace spirits produced from
produced from pomace—the remnants left after pressing grapes rather than wine and are therefore not brandies
640
Example of Pomace spirits
Marc (France)
Grappa (Italy)
Bagaceira (Portugal
641
What is needed for whiskey to be a bourbon?
Whiskey must be made from mash bill of 51% corn to which is added a selection of small grains. Max 80% abv and aged at max 62.5% in new charred American oak barrels for 2 years and no color adjustment is allowed.
642
What characteristics does corn give Bourbon?
Signature soft sweetness. The less corn – the fuller flavored the bourbon.
643
What characteristics does Rye give Bourbon?
Bourbon's attack. Rye is aromatic, lemon accented an slightly dusty when young. In middle palate is intense, acidic, slightly oily quality begins to bite. Gives spicy lift to finish.
644
What characteristics does wheat give Bourbon?
Gentle rounded quality and notes of honey.
645
What is rum Industriel produced from?
Molasses
646
How long do many rum producing countries require the rum to be aged in wood?
One year
647
What is the minimum alcohol content for flavored rum?
30% ABV or 60 proof
648
Discuss cooking corn in the production of Bourbon.
Corn is ground into meal and cooked at high temps along with a little bit of malted barley which helps to liquefy the corn slurry. Corn mash has to cool before anything else is added.
649
During mashing, why does corn mash have to be cooled before adding anything else?
Too high a temperature and rye balls form and there is a greater risk of bacterial infection.
650
In Bourbon production,add rye/wheat to corn mash and cook it. Then what?
Temperature is dropped once more and rest of the malted barley is added for its enzymes to convert starches to fermentable sugars.
651
What is backset?
The acidic liquid residue left at the bottom of the beer column from last run.
652
What is the purpose of backset?
The hard alkaline water is made more acidic by backset. This helps yeast grow, lowers risk of bacterial infection and evens out character of different batches.
653
What is sour mashing?
When backset is added to the cooker. Though only a few producers use this term on label all do the process.
654
What is the law about backset?
Backset must make up 25% of total mash (or more as distiller wants).
655
What happens if you add the wrong proportion of backset?
Too much and the mash will be very dilute and acidic and lose flavor. Add too little and you get thick mash which can stick to the plates during distillation.
656
Discuss fermentation of Bourbon.
Bright yellow mash ferments for 3 days on average. Each producer has his own cultivated yeast to produce desired profile.
657
In Bourbon production, what is the name of the column still for the first run?
Beer still. All bourbons and whiskies are distilled first in this, except Labrot&Graham. This is a copper or stainless still with copper packed around certain plates.
658
In Bourbon production, how does beer still work?
Mash is pumped in at top, zigzags down meeting live steam from bottom. Alcohol goes up to collection plate and then to worm condenser. The non alcoholic liquid residue at the bottom is the backset for the next ferment.
659
In Bourbon production, what comes out of the beer still?
Backset and low wines.
660
In Bourbon production, where do low wines go after the beer still?
Into doubler to remove impurities and boost alcohol.
661
In the production of Bourbon, what is a thumper?
Device used in second distillation along with doubler.
662
How does a thumper work?
Vapor is fed through a basic hydroselection column with water retaining the heavier alcohols.
663
What is the new spirit called after its second distillation in the thumper/doubler?
New spirit = high wines = white dog
664
How many primary whiskey families are there? Name them.
Five – American, Canadian, Irish, Japanese, Scotch
665
In the production of Bourbon, why use American oak for aging?
High in color extractives, vanillin and lactones, give spirit its reddish hue and signature vanilla, coconut, pine (in time = sweet spices, chocolate, tobacco, cherry)
666
What are liqueurs?
Liqueurs are sweetened flavored spirits. The flavorings are extracted from fruits, seeds, plants, herbs and spices.
667
What are the three methods for extracting flavors for the production of Liqueurs?
Infusion, Percolation, Distillation
668
What is Advocaat?
Low–strength liqueur, yellow in color, made from egg yolks, sugar, aromatics, vanilla and brandy. The best is produced in Holland.
669
What is Amaretto?
Brown–colored Italian liqueur made from apricot kernels and spices.
670
What is Apricot Brandy?
A golden–colored liqueur usually made from apricots and brandy, the best being flavored with apricot kernels.
671
Which is the most diverse of the seven spirit families?
Liqueur is the most diverse in terms of production and in taste characteristics.
672
What are the four general flavor presentation styles of liqueur?
1. Fruity
2. Nutty
3. Spicy
4. Spirit
673
What do the letters DOM on a bottle of Benedictine stand for?
Deo Optimo Maximo, meaning to God most good most great""
674
What is a generic liqueur?
A generic liqueur will be indentified by its flavor rather than a brand name. ie; amaretto, anisette, framboise, triple sec, etc.
675
What are the four sources of flavor for liqueur?
1. Base spirit selection
2. Flavor source
3. Flavor extraction method
4. Sweetner
676
What type of liqueur is produced using the hot method of adding flavors?
The hot method is used mostly for seeds and flowers, such as anise, caraway, orange peel, mint, roses and violets.
677
What is Cherry Brandy?
A reddish–brown cherry–flavored liqueur produced in many countries. De Kuyper is a leading brand using black cherries crushed cherry kernels, cinnamon, cloves and other spiced macerated in spirit.
678
Percolation method of extraction requires hot water or steam. T or F
False – Percolation is a cold method. The flavoring agent is placed in a type of strainer or colander, water or base spirit is repeatedly pumped over the flavoring and allowed to percolate through it, extracting aroma and flavors.
679
How are many generic liqueurs produced?
Compounding – by mixing high proof neutral spirits with flavorings, then adding sweetner and coloring if desired. This is the least costly method of producing liqueurs.
680
What is Curacao?
Similar to Cointreau. Originally a Dutch liqueur made from spirit and the peel of Curacao oranges, now made worldwide from orange flavored ingredients. It is made in various colors – amber, red, blue and green.
681
What is Triple Sec?
A crystal colored orange–flavored liqueur produced worldwide.
682
How many types of base spirits may be used to produce liqueurs?
Six – Whiskey, Brandy, Vodka, Gin, Rum, Tequila – Any of these can be the base spirit for liqueurs.
683
What are plant liqueurs?
Plant liqueurs main flavoring agents are plants. These include anisette, creme de cacao, creme de menthe, and Kummel.
684
What is Creme de Cacao?
Brown or colorless chocolate and vanilla–flavored liqueur produced in many countries.
685
What are Natural–Colored liqueurs?
Natural colored liqueurs main flavoring agent is the fruit itself. These include apricot, blackberry, cherry, creme de cassis, maraschino, peach and sloe gin.
686
Rum must go through the conversion from starch to fermentable sugar before distillation. T or F
False – Sugar cane and molasses already contain fermentable sugars
687
What happens to barley when it is soaked in water?
Barley begins to germinate when it is soaked in water.
688
All whiskey distilleries use the same kind of yeast. T or F
False – The yeast a distillery uses will produce a distinct style of whiskey if the yeast is a proprietary strain. Even a standard dry distillers yeast can produce different styles according to the grain recipe.
689
Fermented wort or mash goes by one of two names; 'wash' or 'distillers beer'. What is the difference?
'Wash' is the Old World term and 'distillers beer' is the New World term for fermented wort.
690
In Old World production of whiskey, the term 'foreshots' is used to describe the first alcohols to vaporize and have undesirable characteristics. What do they call it in the New World?
The 'heads' are cut and used in the backset.
691
When did spirits first come about and who invented them? Also, when was wine first distilled into brandy?
Alembic distillation was used by the Chinese as far back as 3000 BC.
Brandy, as it is known today, first began to appear in the 12th century and became popular in the 16th century.
692
What does Volatile mean?
easily evaporated
| those elements that change from a liquid state to a vaporous state at a lower temperature than water does
693
What is a Still?
A still is an apparatus where distillation takes place
694
What are Heads?
Most volatile components in liquid
vaporize at relatively low temperatures, harmful, methanol
Known as 'foreshots' in the Old World.
695
What are Hearts?
Desirable spirits that are cut for use in production. Ethanol, medium volatility. Aka 'middle cut'
696
What are Tails?
Least volatile components
Undesirable, heavier alcohols (fusel oils) that vaporize in the later stages of distillation. Known as 'feints' in the Old World.
697
What are the important chemical reactions that occur during distillation?
Alcohol and water are separated
| Alcohol is more volatile than water (ethanol boils at 173 degrees F, water boils at 212 degrees F)
698
Describe the distillation process
consist of heating fermented liquid and then capturing the fumes
1. heat base product to at least 173 degrees F but no more than 211 degrees F.
2. alcohol vaporizes
3. vapors are captured and cooled
4. when alcohol vapors cool they become liquid again
5. all spirits are clear directly from the still
6. distillate is divided into 3 parts: heads, hearts, tails
Most spirits are sold at 40% alcohol by volume
699
What are the 2 types of stills?
1. Pot still
| 2. Continuous, Column, Coffey or Patent still
700
What are the ingredients for spirits and why?
fruit, grain, vegetables
| anything that can be fermented into alcohol can be distilled.
701
Describe the pot still process and what kind of product it produces
Batch process – more than one distillation is required to produce a spirit of sufficient alcoholic strength
less efficient, therefore must be repeated
has more flavor and retains character of base product
requires maturation in cask to mellow enough to drink
702
Describe the process and ending product of the Continuous still
continuous process
more efficient than pot still
produces higher alcohol product
one time only
very pure, highly rectified and less flavorful and character
coffey or patent still are other names for it
not all product require maturation
703
What is brandy?
Brandy is made from distilled wine made from grapes or fruit.
704
Describe the location, climate, and soil of Cognac
North of Bordeaux
Borders Atlantic Ocean
Maritime
Chalky Soil
705
Describe the vitification and vinification of cognac
Highly mechanized
High yields as you need a lot of product
Chaptalization is forbidden
Aim to make a High Acid, Low Alcohol Wine
706
Describe the history of cognac
```
controlled by AOC law
large vineyard area
small growers sell to large houses
Large houses dominate
long history of successful exports
River contributed to trade
Dutch were responsible for cognac's breakthrough – they were taking wine home and distilling it
Founder of many houses were English, Irish, and Scottish
```
707
What are the two primary types of brandy?
Grape Brandy and Fruit Brandy
708
What are the three specific AOC designations allowed in Cognac?
1. Cognac
2. Eau–de–vie de Cognac
3. Eau–de–vie de Charentes
709
Who regulates Cognac?
BNIC – Bureau National Interprofessional du Cognac
710
Describe the maturation process of cognac
Cognac picks up most of its flavor and color from wood ageing
Amount of aging defines the quality and style of cognac
All matured in french oak
( type of french oak forest influences as well )
711
In the addition of Juniper, how many other flavor sources are there for gin?
There are over 100 sources of flavor for gin.
712
What are the four primary aroma/flavor combinations for gin?
1. Juniper, floral, fruity with a lack of citrus
2. Citrus and floral
3. Predominant floral
4. No dominant attributes
713
Where is Armagnac located and what is the climate like?
South of BX
Gascony
Warmer and more continental than Cognac
714
What is the soil like in Armagnac?
mixture of sand and clay
715
Certain botanicals combine the backbone of of the gin character. Name the 6 main backbone ingredients.
1. Juniper berries
2. Coriander (peppery and citrus)
3. Orris root (violets)
4. Citrus ( lemon and orange peel)
5. Cardamom (grapefruit and floral)
6. Angelica root (peppery and pinene)
716
What are the two primary sources of gin flavor?
1. Spirit base – grain or other fermentable resource/Pot still or Column still
2. Botanical recipe – Natural or Compound
717
Describe the distillation process of Armagnac
Traditionally single distilled
Armagnac still (alambic armagnacais) – their version of a pot still
Continuous method and pot still used
heads and tails removed
retained spirit is lower in alcohol than cognac – around 70%
full flavored and full of character
718
Describe the maturation labelling of Armagnac
```
VS
– 2 yrs aging in barrel
VSOP
– 5 yrs aging in barrel
XO
– 6 yrs aging in barrel
Some Armagnac is also vintage dated
Some sold at cask strength
```
719
What distilled products are made in Spain?
```
2 DO controlled brandy producing regions:
1) Jerez
most important in terms of quantity
aged in solera in jerez
most grapes from La Mancha
made from Airen
2) Penedes
made from Parellada
```
720
What distilled product is made in Italy?
Grappa
made from wine pmace
caffe coretta = coffee w/ grappa in it
721
What is Calvados?
Brandy made from the distillation of apple cider
From Normandy (N France)
Patent is still used for Cidre de Normandy (lesser product)
AC Calvados du Pays d'Auge must be distilled twice in a Pot still and is generally considered to be best quality
Best are oak aged
722
What are some other Fruit Distillates?
```
Not oak aged
Clear
Made from fermented fruit
Poire William
Framboise
Kirsch
```
723
What is Scotch Whiskey?
Distilled from low–alcohol, ale–like liquid
Produced in Scotland
Must be aged for a minimum three years in wood barrells
724
What is the difference between Malt Whiskey and Grain Whiskey?
Malt = distilled twice in a pot still, 100% Malted barley
Grain = distilled in a continuous still, may contain other grains like wheat, maize, rye
725
What are the main stages of Scotch Malt Whiskey production?
1. Malting
2. Mashing
3. Fermentation
4. Distillation
5. Maturation
726
Describe the Malting process of Scotch Whiskey production
aka Conversion
Malting barley
Drying with peat fired flames = smoky flavor
Drying with other heat source = malting, more delicate flavor
727
Describe the Extraction or Mashing process of Scotch Whiskey production
Extraction – similar process to bee production
starch converted to sugars
Resulting liquid is fermentable
728
Describe the Fermentation process of Scotch Whiskey production
Once the wort has been fermented it is known as wash""
729
Describe the Maturation process of Scotch Whiskey production
Min 3 years
traditional use of sherry casks (don't want new wood. now going to other sources for wood: bourbon barrels, port barrels, etc.)
Age on bottle is min age of spirit
Flavours concentrate during aging
Some single cask" and "vintage"
Most spirit is cut with distilled water prior to bottling"
730
What are the factors that contribute to the character flavor of Scotch Whiskey?
Use of peat in the kilns to dry the grain gives earthy, sooty, tarlike, smoky aromas
Location of the distillery
Water and rock it travels through
731
What are the main types of scotch whiskey?
Mostly based on the location of their distillery:
Highland – huge range of styles, big river, most distilleries
Islay – island. Peat
Campbelltown – less peaty
Lowland – traditional low peat
Other Islands
732
What is Irish Whiskey and how is it made?
```
Peat not normally used in malting
Based on barley and other cereals
Barley is not 100% malted
Triple distilled in a pot still
Aged in wood in Ireland
Lighter and smoother than Scotch
```
733
What is Bourbon or Kentucky Straight Whiskey?
51% corn
Sour mash – yeast from the previous batch – produces a consistent style
2 years in heavily charred barrels – imparts vanilla character
Pot and patent stills
straight" is aged for 2 years"
734
What is Vodka?
Traditionally made from Potatoes
Now can also be made from grain, molasses, and rice
Made from a variety of materials
Patent still
Charcoal filter
Purity is everything (no taste. filter it out)
735
What are some other flavored spirits?
Gin
Schnapps
Macerate after 2st distillation
spirit with botanicals
juniper usually present
736
What is Rum?
mainly distilled from fresh sugar cane (agricole) or molasses (industriel)
Produced in tropical countries or islands.
737
In the barrel, what 4 processes begin to create maturation?
1. Extraction
2. Evaporation
3. Reactive Oxidation
4. Concentration
738
What are the 3 types of beverage alcohol crafted by man?
1. Wine
2. Spirits
3. Malt
739
Name the 7 main classes of spirits in their order of development.
1. Whiskey
2. Brandy
3. Vodka
4. Liqueurs
5. Gin
6. Rum
7. Tequila
740
What is Lignin to barrels?
A complex chemical compound found in most wood and plants. It makes up 25% to 30% of the oak mass. The heating of Lignin yields vanillin and syringol which smell and taste like vanilla.
741
What is Hemicellulose?
A rather weak heteropolymer found in almost all plant cells that dissolves easily by a dilute acid like alcohol. It is a primary component of oak.
742
What is the red layer" of a barrel?"
When the oak is charred the hemicellulose is carmelized into a reddish strata of oak. It provides the spirit with flavors like caramel, chocolate and butterscotch.
743
What is the natural color of oak matured spirits?
Red
744
What causes color in oak matured spirits?
Toasted oak tannins and the degradation and carmelization of hemicellose.
745
What is head space in a barrel?
Oxygen enters the barrel to fill the ever expanding head space" and turns acids and alcohols into flavors. Known as "Reactive Oxidation"."
746
What were distilled liquids called in the 14th century?
Ardent Spirits
747
Define Beer in the distillation process.
A fermented mixture of water, grains and yeast that is distilled into whiskey; it is a thick, yeasty, porridge–like mash that is fermented to 9% ABV before distillation begins.
748
What is a potable spirit?
A spirit that is suitable for consumption.
749
If a spirit is 40% ABV, what is its proof?
80 proof
750
What does yeast do?
Causes fermentation by secreting an enzyme that converts simple sugars into ethanol alcohol and carbon dioxide.
751
Who first called distilled liquids alcohol?
Arabs
752
What are the proof parameters for all whiskey?
Distilled at less than 190 proof and bottled at no less than 80 proof.
753
What are the five primary whiskey families?
1. American
2. Canadian
3. Irish
4. Japanese
5. Scotch
754
What are the proof parameters for Bourbon?
Distilled not exceeding 160 proof, stored at no more than 125 proof and bottled at not less than 80 proof.
755
What can be added to Bourbon and/or Tennesse whiskey after distillation but before bottling?
Only pure water to lower the alcohol to no lower than 80 proof.
756
What is cask stength whiskey?
Whiskey that has no added water.
757
What are the standards of Canadian Whiskey?
Must be aged in small wood for no less than 3 years,mashed, distilled and aged in Canada, no less than 40% ABV and may contain caramel and flavoring.
758
Why must Scotch be distilled to an alcoholic strength of less than 94.8% ABV?
So it retains the flavors of the raw materials used in its production.
759
What is an Irish Pot Still Whiskey?
Whiskey made of 100% barley, mixed malted and unmalted and distilled in a pot still.
760
What is the minimum age requirement for Scotch?
Three years
761
What is the main difference between Old World and New World whiskey?
The Old World family has a malt centered flavor profile while those of the New World showcase the impact of barrel maturation.
762
What are the 3 presentaion styles of all whiskey?
1. Light and Gentle
2. Flavorful and Spicy
3. Full–bodied
763
Natural congeners give whiskey the potential to present to the palate up to 6 areas of aroma and flavor attributes. What are they?
1. Grain
2. Sweet Aromatics
3. Fruit
4. Spice
5. Wood
6. Peat Reek/Malt effect notes
764
What are the five sources of flavor for every whiskey?
1. grain recipe
2. water
3. fermentation process
4. distillation process
5. maturation process
765
Is age important to whiskey?
Only in regards to how long it takes the whiskey to mature. Maturation is the most complex process.
766
Explain the five natural processes in the maturation of whiskey in barrels.
1. Original components react with each other.
2. Water and/or alcohol evaporate resulting in a loss of volume.
3. The alcohol/congener mix react to oxygen to create a new range of aromas and flavors.
4. The spirit extracts color, aroma and flavor from the oak.
5. The reactive and extractive processes cause concentration.
767
What differentiates New World and Old World whiskey in the maturation process?
Geographic location. Old World is a cooler climate than New World because it is located further North.
768
Which whiskey will experience an overall gain in alcohol strength as it matures, Old World or New World?
New World because the warmer maturation temperatures drive more water out of the oak than alcohol.
769
Why do Old World whiskies lose alcohol faster than New World in the maturation process?
The cooler more humid warehouse conditions cause the moist air to permeate the barrels infusing aromatics but the alcohol evaporates faster than the water in the cooler conditions..
770
Which requires a longer maturation time, Old World or New World?
Old World because of cooler climate and one story maturation warehouses with a cool damp environment and little air circulation. Also Old World uses primarily used barrels.
771
What is a vatted whiskey?
An Old World whiskey that is a blend of single malt whiskies which have been distilled at more than one distillery.
772
In general, how does Irish whiskey differ from Scotch?
The malt has not been exposed to a peat reek process and it is distilled 3 times in copper pot stills.
773
Which style of whiskey do the Japanese emulate?
Scotch whisky
774
What classifications of whiskies are New World?
Canadian, Bourbon, Rye, Corn, Wheat, Blended, Light & Spirit. Mostly from North America.
775
Which whiskey is always charcoal mellowed?
Tennessee Whiskey
776
What are the 4 types of Canadian Whisky?
Flavor, Grain, Blended, Single Malt
777
What are the 3 flavor presentation styles of Brandy?
1. Light and gentle
2. Flavorful and fruity
3. Full–bodied and robust
778
What are the 4 basic areas of Brandy flavor?
1. Fruit
2. Sweet Aromatics
3. Spice
4. Wood
779
What are the 4 sources of flavor for Brandy?
1. wine/fruit base
2. fermentation process
3. distillation process
4. maturation/blending or lack thereof.
780
What are the 2 types of Brandy?
1. Grape Brandy
| 2. Fruit Brandy
781
Name 3 of the top appellation specific grape wine based brandies.
1. Armagnac
2. Brandy de Jerez
3. Cognac
782
What are 2 types of Pomace Brandy?
Italian Grappa and French Marc
783
What are Cognac fermentation and distillation specifications?
1. No sugar is allowed in fermentation.
2. Distillation must be by 'brouillis (first distillation) and 'repasse' (second distillation) in a traditional Charentais still (copper) not exceeding 30hl
784
When must distillation of Armagnac be finished?
February following the harvest.
785
How old is a VSOP Armagnac?
At least 5 years old
786
What kind of fruit can be fermented and distilled to make fruit brandy?
Any fruit.
787
Hemicellulose has little strength. T or F
True
788
What makes up 20% to 30% of oak mass?
Lignin is a complex chemical compund found in most wood and plants.
789
What is a red layer" in a barrel?"
When the oak is toasted and charred the sugars carmelize into a strata of oak that is reddish in color.
790
What does syringol taste and smell like?
Vanilla
791
What is the only natural color of oak matured spirits?
Red
792
What species of tree is the oak?
The genus Quercus is native to North America.
793
What is the difference between American oak and French oak?
French oaks give wine great refinement. American oak contributes greater texture and resistance to aging.
794
What are tannins?
Astringent, bitter polyphenols found in the oak barrels. When the barrel is toasted and charred the tannins will degrade into colot and mouthfeel attributes.
795
What flavor does the lactones in oak impart?
Coconut
796
What were distilled liquids called in the 14th century?
Ardent spirits from the Latin word ardor" which means "to burn"."
797
What is the prime influencer on maturation time in the barrel?
geographic location
798
What does a warmer temperature do to the maturation process?
An overall gain in alcohol strength due to the fact that warmer temperatures drive more water out of the barrel than alcohol.
799
Old World whisky requires a shorter maturation period than New World whisky. T or F
False – the Old World climate is generally cooler, the maturation warehouses are usually one story and made of stone and has little circulation and they mature in used barrels, all taking a longer time.
800
What is a blended straight whiskey?
A blend of 100% straight whiskies.
801
How many gallons in a full sized barrel?
53 gallons
802
What is a Mashbill?
The grain recipe used to make a specific whiskey.
803
What does a Doubler do?
A type of still that is used to accomplish the second distillation of American whiskey. It removes impurities and concentrates the alcohol even further.
804
What is the difference between high wines" and "low wines"?"
low wines" are the product of the first distillation of whiskey, "high wines" come after the second distillation."
805
How does a Thumper" differ from a "Doubler"?"
Low wines enter a thumper as vapors that are bubbled through water causing a thumping noise. Low wines enter a Doubler in condensed liquid form and make no distinctive noise.
806
What is Sweet Mash?
Mash that is fermented using fresh yeast only without the addition of backset. No straight American whiskey currently produced use this method.
807
Brandy can be matured in one of 3 main ways. Name them.
1. No aging – colorless and very fruit forward in character.
2. Single barrel aging – golden or brown color – caramel color may be added.
3. Solera process – a repetitive process of moving portions from younger barrels of brandy to mix with portions of older barrels of whiskey.
808
Can a solera brandy be vintage dated?
No – solera brandy is a product of mixing brandy from several years.
809
Jerez, Cognac and Armagnac are 3 or the 4 brandy appellations designated. Name the 4th and where it is from.
Lourinha is from western Portugal's Estremadura region.
810
What are the 3 AOC designations of Cognac?
1. Cognac
2. Eau–de–vie de Cognac
3. Eau–de–vie de Charentes
811
What is the difference between Calvados and Applejack?
Mainly that Calvados is from Normandy, France and Applejack is from America. They are both apple brandies with some production variances.
812
What is Kirschwasser made from? What type of spirit is it?
Kirschwasser is a brandy made from cherries.
813
What are the 3 classifications of aroma and flavor of Vodka?
1. Natural
2. Fermentation derived
3. Processed
814
The congener Ethyl Proprionate has what flavor/aroma characteristics?
Sweet, fruity, rum, fragrant
815
The congener Ethyl Laurate has what flavor/aroma characteristics?
Fruity, floral
816
The congener Ethyl Myristate has what flavor/aroma characteristics?
Mild waxy, soapy
817
The congener Ethyl Palmitate has what flavor/aroma characteristics?
Mild waxy
818
The congeners Fusel Oil and Isoamyl Alcohol have what flavor/aroma characteristic in common?
Whiskey
819
The congener Acetal has what flavor/aroma characteristics?
Strong, tart, fruity
820
The congener Acetaldehyde has what flavor/aroma characteristics?
Pungent, diluted coffee or wine
821
What are the 3 flavor presentation styles of Vodka?
1. Crisp and clean
2. Medium
3. Creamy
822
By US standards, what is the difference between neutral spirits and vodka?
Vodka is neutral spirits after being distilled or treated with charcoal or other materials.
823
Which country has more rigorous standards for the production of Vodka, US or EU?
The US
824
The materials used to produce vodka are usually very expensive. T or F
False
825
What are the 3 primary classifications of flavored Vodka?
1. Fruit flavored
2. Spiced
3. Cafe Expressions
826
Can a vodka made in the US have an age statement?
No – vodka produced in the US is never aged.
827
What makes vodka different from all other distilled spirits?
Whiskey, brandy, tequila, rum, liqueurs and gin are all distilled at a lower proof to retain a distinctive flavor profile. Vodka is distilled at a high proof.
828
What are the two distillation processes that make vodka neutral?
1. Distillation flows continuosly through tanks containing no less than 1 1/2 pounds charcoal per gallon of spirit for a minimum of 8 hours.
2. Distillate is agitated for a minimum of 8 hours with 6 pounds of charcoal per 100 gallons.
829
Does vodka have to be filtered in charcoal?
No, some producers use fine sand made from ground silicone dioxide.
830
What proof are vodka's generally bottled at?
80 to 100 proof
831
Vodka can be made from any fermentable material. T or F
True – all cereal grain, potato, corn, beets, grapes and even sugarcane can be fermented to make vodka.
832
Technically, what is a cordial?
An invigorating and stimulating preparation like peppermint cordial.
833
European cordials are very high in alcohol. T or F
False – European cordials are non alcoholic and used as flavor enhancing in mixed drinks.
834
Where will you most likely find peat reek"?"
Peat reek is found in Old World Whiskies.
835
What is fermentation?
Fermentation is the process that creates alcohol fro sugar. Yeast + Sugar = Alcohol + CO2
836
What is a proprietary liqueur?
A liqueur with a recipe composed of flavor components unique to that specific brand, i.e. Tuaca
837
What is the difference between a wort" and a "cook"?"
Both are terms for mash". Wort is Old World and cook is New World."
838
What are the 4 sources of flavor for liqueurs?
1. Base spirit selection
2. Flavor source
3. Flavor extraction method
4. Sweetener
839
What are the 2 basic methods of adding flavors when making liqueurs?
Cold method and Hot method
840
Which type of flavors are extracted using the cold method in liqueur production?
Fruit flavors
841
How many major classifications of whiskey are produced around the world?
Eight
842
Name the 3 cold methods of flavor extraction for liqueurs.
Infusion, Maceration or Percolation
843
What is the infusion process in liqueur production?
Water or a spirit is used to soak or steep the botanical.
844
What is the maceration process in liqueur production?
The flavor source is first pressed, crushed, cut, etc before being infused or steeped.
845
What is the percolation process in liqueur production?
Water or base spirit is pumped over the flavor source to percolate through it and is repeated continuously. It may take weeks or months.
846
What is a compound liqueur?
A mix of high proof neutral spirits and flavoring(s) that may have sweetener and color added.
847
In liqueur production, how many flavor profile options are there?
At least 6,500
848
What is the minimum and maximum amount of sweetener that can be added to liqueur?
2.5% to 35%
849
Does Bourbon liqueur have to follow the same regulations as Bourbon whiskey?
Yes
850
If the label says Brandy Liqueur, what is the flavor source material?
Grapes
851
What are the two sources of origins of todays liqueurs?
Medicinal and Scientific, both with a degree of religious inspiration.
852
What is the liqueur production equation?
base spirit X flavor option X flavor method X sugar content = total number of possible liqueurs
853
Which country became famous for its Curacao?
Holland
854
What one country of origin recognizes Gin as its home spirit?
None – Gin can be made in any country but is not claimed by any.
855
What flavor is Angelica?
Peppery and pinene
856
What flavor is Coriander?
Peppery and citrus
857
What flavor is Cardamom?
Grapefruit and floral
858
What flavor is Cassia?
Cinnamon
859
What flavor is Orris?
Violet
860
What flavor is Anise?
Licorice
861
What are the three flavor presentation styles of Gin?
1. Light and Crisp
2. Aromatic and Flavorful
3. Full–flavored
862
What are the 6 primary areas of flavor for Gin?
1. Fruit
2. Floral
3. Herbal
4. Citrus Blend
5. Gin Resin
6. Spice
863
Name the two primary sources of flavor for Gin.
1. Spirit base – whether it is grain based or another fermentable sugar resource.
2. Botanical recipe – Natural or Compound
864
What is Genever?
A style of Gin produced mainly in Holland, Belgium and Germany that is malt based so it displays distinctive earthy aromas and flavors.
865
What are the 6 classifications of botanicals?
Seed, Herb, Bark, Fruit, Flower and Other flavor sources.
866
By law, manufactureres cannot qualify their Gin by age. T or F
True
867
What 2 types of Gin does the US government recognize?
Distilled Gin and Compound Gin
868
How is Distilled Gin made?
From the original distillate of mash or the redistillation of spirits with juniper berries and other aromatics customarily used.
869
How is Compound Gin made?
By Mixing high proof neutral spirits with extracts or oils of juniper berry and other botanicals and flavorings.
870
What are the two methods of producing Compound Gin?
Cold Compounding and Compounding Essence
871
London Dry, Plymouth, Genever and Old Tom are all what types of Gin?
Distilled Gin – Only American Dry can be made by the Compound method.
872
Which countries produce light, clean styles of rum?
Barbados, Cuba, Puerto Rico, Trinidad, US Virgin Islands all produce light, clean styles of Rum.
873
Sugar cane came to the Caribbean from where?
Africa is the origin of sugar cane, a perennial tropical grass.
874
Which world" does Rum originate?"
Rum is the first of two New World" spirits developed as a result of European colonizations of the Americas."
875
What is the minimum proof for Rum at bottling?
Rum is bottled at a minimum of 80 proof.
876
Why is it sometimes called Rhum?
Rhum is French for Rum.
877
Natural congeners in Rum give the potential for 6 areas of aroma and flavor attributes. Name them.
1. Sugar Cane
2. Sweet Aromatics
3. Fruit
4. Spice
5. Wood
6. Spirit notes
878
What are spirit notes in the aroma and flavor of rum?
Medicinal, Solvent & Ethanol are spirit notes in rum.
879
What are the 3 primary flavor presentation styles of Rum?
1. Light & Clean
2. Medium style
3. Full bodied/pungent
880
Guadelupe, Grenada, Jamaica and Martinique all produce what style of rum?
Medium style rums that begin to show a build in molasses and anise character with hints of vanilla.
881
Where is considered the birthplace of Rum?
The Caribbean region.
882
A full–bodied/pungent rum has big, bold molasses, fruity, spicy and anise character. Which islands/countries produce this style?
Dominican Republic, Guyana, Surinam, French Guyana, Haiti all produce full–bodied/pungent rums.
883
All true Rum is distilled outside Europe. T or F
True – However, some European countries do import rum and store it for maturation while others craft products that are similar to rum.
884
What are the 2 types of Rum produced?
Agricole and Industriel – Differentiated by the form the sugar cane is in when it is presented for fermentation in the wash.
885
What is Agricole Rum produced from?
Agricole rum is produced exclusively from freshly pressed sugar cane juice.
886
What is the predominant Rum type produced around the world?
Industriel Rum is more common than Agricole.
887
What is Industriel Rum produced from?
Molasses – a by–product of the sugar manufacturing process.
888
What is the composition of Molasses?
Molasses is 55% sugar by volume of which 16–17% is sucrose, the rest being glucose and fructose.
889
What is Seco Herrerano?
Panama produces this spirit from sugar cane that is similar to vodka because it is triple distilled.
890
Batavia Arrack or Arrack is a fermentation of sugar cane juice and what else?
Red rice is used in the production of Arrack.
891
What are the names of 2 spirits produced from sugar cane in Mexico?
Aguardiente de cana and Charanda are flavored and unflavored sugar cane based liquors produced in Mexico.
892
What is Tuzemak?
Tuzemak is crafted from sugar beet sugar primarily in the Czech Republic.
893
True Aguardiente is produced how?
Aguardiente is distilled from molasses infused with anise and has additional sugar cane juice added after distillation.
894
All Rum Distilleries use in some manner the same 4 sources of flavor. What are they?
1. Sugar cane
2. Water
3. Yeast
4. Barrel Wood
895
There are rigid standards for the production of Rum. T or F
False – Rum has no defined production methods other than the required use of sugar cane juice as the fermentable source and a minimum distillation proof level of 80
896
Sugar cane juice or molasses is thinned or diluted with water prior to fermentation and called what?
Wash or Mash
897
In Rum production, what may be added to the Wash/Mash prior to fermentation?
Dunder – the sugar cane residue from a previous distillation and Skimmings – the froth that resulted from boiling the cane juice during its refinement into sugar.
898
A fast working yeast produces what style of Rum?
Light/Clean style – slower–working yeasts causes more esters to develop during fermentation, creating fuller–tasting rum.
899
Rums can take up to 20 days to ferment, is that necessary to complete fermentation?
No – normal fermentation takes 2–3 days, the rest of the time is used for the formation of character.
900
Distillation of Rum beer" will form new congeners as a result of pyrolysis. What is that?"
Pyrolysis is heat induced chemical changes.
901
Pot–Still distillation produces a heavier style of Rum. T or F
True – Pot Stills are less efficient than Column Stills and allow some of the heavier congeners to carry over into the distillate.
902
Does Rum mature faster than Scotch?
Yes – due to the tropical climate common to most Rum producing areas.
903
Irish and Scotch producers lose 1 –2% of their volume to evaporation each year. What happens to Rum?
Rum producers may lose as much as 10% angels share". This factor increases flavor concentration and advances maturation."
904
Dark Rum is required to age for a minimum of 2 years in barrels. T or F
False – Although Amber/Gold Rum is typically aged at least 2 years there is no set standard. Many countries require 1 year. Also it could have caramel color added.
905
In Rum production, what are short beers?
Washes that have a short fermentation period, used in the production of silver/white rums.
906
Do Silver/White Rums ever mature in barrels?
Some white rum producers use nonreactive containers but most is aged in uncharred or reused barrels. Additional filtration is used to eliminate any color.
907
A 10 year old Rum is aged for 10 years in the barrel. T or F
False – A 10 year old Rum is a blend of aged rums with the youngest being 10 years old.
908
What is the minimum ABV for Spiced or Flavored Rums?
Flavored/Spiced Rums are bottled at no less than 30% ABV (60 proof).
909
What is Overproof Rum?
A rum with a proof level that exceeds 120 (60% ABV).
910
In the history of Rum production, what was the Triangle Trade"?"
Slaves from Africa were exchanged for molasses from the West Indies that was exchanged for Rum in New England that was exchanged for slaves in Africa. This practice was abandoned in 1807.
911
What is Grand Arome?
Grand Arome is Rhum Industriel made from fermented molasses and vinasse (residue after distillation).
912
What is bagasse?
Bagasse is sugar cane stalk fiber after it has been crushed or pressed to remove the juice.
913
What is a gooseneck?
A gooseneck connects the pot or kettle of a pot still to the condenser or retorts.
914
What is houillage?
Houillage is recasking, the annual ritual where rum from the same production year is used to fill other barrels of rum to replace the angels share.
915
What is leeze?
Same as vinasse. Leeze is residue left after the alcohol has been distilled from the fermented wine.
916
If you are relaxing on an island, enjoying rum with friends and sharing the news of the day, what are you doing?
Liming – derived from the term for 18th century British sailors.
917
Where is tequila produced?
Only in Mexico, primarily in the state of Jalisco, but also in the states of Guanajuato, Michoacan, Nayarit and Tamaulipas.
918
What are 3 words in common use as names for agave?
Maguey, Mezcal and Agave
919
Are agave plants sensitive to region of cultivation or terrior?
Yes
920
Where in the state of Jalisco will you find agave with a herbaceous and spicy aroma?
Amatitan and Nayarit regions of Jalisco have agave with an herbaceous and spicy aroma.
921
Describe agave grown in the Highland region of Jalisco.
The Highland region produces a more floral and sweet agave.
922
Where does the final aroma and flavor profile of tequila come from?
1. Type of agave
2. Distillation process
3. Aging process
923
Is the influence of fermentation stronger than the agave origin?
Yes
924
Is agave a member of the cactus family?
No – Agave is a succulent and is a member of the Amaryllis family.
925
The Highlands of Jalisco is a cooler region than Amatitan. T or F
True – Los Altos (Highlands) has a daily average temperature of 18 degrees C while Amatitan has an average of 24 degrees C.
926
What is the soil composition in the valley of Jalisco?
More volcanic than Highlands, which contains more clay.
927
What are the optimum sea levels for cultivation of agave in Jalisco?
Between 1100 and 2800 m above sea level, 85% are between 1600 and 2200 m above sea level.
928
How long does it usually take for an agave plant to mature?
6 to 8 years
929
The 'Mother' agave plant is always allowed to reach sexual maturity. T or F
False – Before the agave can flower, the flower stalk is cut.
930
Is pulque made from blue agave?
No – Three different types of agave are considered appropriate for making pulque, but not blue agave.
931
What is pulque?
The first agave drink was called 'pulque' and is fermented like wine.
932
What is a pulquero?
Pulque brewer
933
What is aguamiel?
Honey water from the agave.
934
What is Inulin?
A polymer of fructose found in aguamiel.
935
Pulque spoils rapidly. T or F
True – Pulque usually spoils in a few days and cannot be canned or distilled.
936
What is a tinacales?
A fermentation shed used in the production of tequila.
937
What is the model for Japanese Whisky?
Scotch whisky production. They even spell it without the 'e' like Scotch whisky.
938
Where do the Japanese Distilleries source their grain?
They grow their own barley and some import malted barley from Scotland.
939
Do the Japanese Distilleries have peat?
Yes and they import peated malt from Scotland and produced some peated malts.
940
Do Japanese Distilleries do blended or single malts?
Both. Single malt is produced in pot stills while grain whisky is produced in column stills.
941
Who introduced the practice of blending whiskies in Scotland?
Andrew Usher introduced blended whiskey to Scotland in 1853
942
Is there a comraderie among Japanese distillers?
Not really. They don't exchange whiskies so most are basically single malts from one distillery only.
943
Which whiskey classification has ruled the global marketplace unchallenged for 100 years?
Scotch – American whiskey was deterred by prohibition from 1920 to 1933 and Irish whiskey was crippled by the Irish Independence movement for two generations.
944
Canadian Whiskey standards are:
1. Mash of cereal grain saccharified (converted into sugar) by the diastase of malt or other enzymes.
2. Aged in small wood barrels for a minimum of 3 years
3. Mashed, distilled and aged in Canada
4. Not less than 40% ABV (80 proof) at bottling
5. May contain caramel color and flavoring
945
What are the rules for Irish Whiskey?
1. Must be distilled in Ireland from a mash of malt and cereal.
2. Irish Pot Still Whiskey must be distilled soley in pot stills in Ireland from a mash of cereal grains saccharified by the diastase of malted barley.
946
Where is whisky making assumed to have been created?
Ireland. It was spread to Scotland by Irish monks.
947
What is poitin?
Illegal Irish whiskey (moonshine). Although rural distillers in Scotland went legal in 1823, Irish did not.
948
Why are there so few distilleries in Ireland left today when there were hundreds at one time?
After independence from England, Irish government imposed such high taxes which forced many out of business. Export market to US collapsed during Prohibition and they couldn't provide enough product afterwards.
949
Which distilleries are left in Ireland?
Bushmills in the north (owned by Diageo), Cooley in the east (independent) and Midleton in the south (owned by Pernod Ricard and includes multiple brands).
950
What are small grains?
Any grain other than corn.
951
IDL/Midleton is so dominant its style has set the standard for Irish whiskey production. What is the standard?
Triple distillation, a percentage of unmalted barley in pot still whiskies and unpeated malt.
952
What does unmalted barley do to the flavor profile of Irish Whiskey?
Spicy, fruity and oily. Firmness to the palate balancing softness of malt.
953
In the production of Irish whiskey, how did the use of unmalted barley originate?
Middle 1800s tax was imposed on malted barley. People started using some unmalted barley to avoid more tax. It gave higher yields of alcohol.
954
What are the standards of the Scotch Whiskey Order of 1990?
1. Must be distilled in Scotland from water and malted barley and may contain other whole grains
2. Fermented only by the addition of yeast
3. Must be distilled at less than 94.8% ABV to retain the flavor of the raw materials.
4. Must be matured in Scotland in oak casks for no less than 3 years.
5. No added substance other than water and caramel coloring.
6. May not be bottled at less than 40% ABV
955
Explain pot still distillation.
One of two wash stills for the first run produces low wines of 22–50% abv. Then into feints still to produce pot feints of 50–78% abv. Then into spirits still where it is separated into foreshots, new make and feints. Different cut points are used for each distillate.
956
Eau Du Vin is what in France
Brandy
Water of Life
957
Minimum Alcohol and aging of Brandy per EU
ABV of 36%
Minimum oak aging period of 6 months
958
Where is Cognac and Armagnac
SW France
NE of Bordeaux
959
How many regions of Cognac AOC are there
Name and Rank
6
```
Grande Champagne
Petite Champagne
Borderies
Fins Bois
Bons Bois
Bois Ordinaires or Bois à Terroirs
```
960
Cognac is distilled from base wine produced primarily from what grape varieties?
Colombard, Folle Blanche and Ugni Blanc (Trebbiano in Italy)
These three grapes must comprise a minimum 90% of any Cognac labeled by region, such as “Grand Champagne”,
961
How many times is Cognac distilled
Cognac is distilled twice in a copper Charentais pot still
962
What is the brouillis
The first distillation of Cognac produces a spirit of 27–29% alcohol called the brouillis
963
What are the 3 parts of the second distillation of Cognac know as Repasse.
The tête (heads)
Bonne chauffe (middle)
Queue (tails)
964
Cognac can be released with what labeling
VS (“Very Special”) or after two years in cask.
VSOP (“Very Special, or Superior, Old Pale”) requires a minimum four years in cask,
XO (“Extra Old”) requires a minimum six years in cask
Napoléon and Hors d’Age also indicate a minimum six years of aging
965
In Cognac production, where must the oak barrels originate?
Cognac uses only oak barrels from Limousin or Troncais–style barrels.
966
Where is Armagnac located
SE of Bordeaux
967
How many grape varietals are permitted in the production or Armagnac?
10 but Ugni Blanc, Folle Blanche, Colombard and Baco Blanc are the primary grape varieties in Armagnac.
968
How is white rum usually produced?
Using a continuous still and matured for just one year in glass or stainless steel.
969
What is the least expensive spirit to produce?
Vodka because it is distilled at a higher proof which produces a high alcohol yield and low cost production process.
970
What are some of the common bases for making vodka?
Potatoes or Cereal Grain, but it can be made from grapes, beets, corn and even sugar cane.
971
What is an Organoleptic Sensitivity Threshold?
Organoleptic sensitivity threshold is the concentration at which the taste and aroma of a congener may be identified correctly.
972
What are the three aroma and flavor characteristics found in many vodkas?
1. Natural
2. Fermentation derived
3. Processed
973
By EU standards, what is the minimum alcohol strength of vodka at bottling?
37.5% ABV or 75 proof
974
What is Aquavit?
Originally from Scandinavia, this spirit is made from fermenting potatoes or grains, and flavored with caraway root and other aromatics.
975
Where is Demerara Rum produced?
It is produced exclusively in Guyana, and takes its name from the river Demerara.
976
What is Cachaca produced from? Where is it found?
Fermented sugar cane and Brazil is the leading producer.
977
How are most dark rums produced?
They are distilled twice, usually with a pot still. This helps darken the rum, but it gets its color mostly from the addition of caramel.
978
Where is Rhum Agricole produced?
On the French island, Martinique. This island may claim under Martinique AOC, being the southernmost appellation of France. Rhum is the French spelling of rum.
979
What is the only source that can produce Agricole rum?
Sugarcane juice.
980
What's the main difference between Cognac and Armagnac
Armagnac may be distilled twice in a Charentais pot still, but approximately 95% of brandy from this region undergoes only one distillation in a copper continuous still
Armagnac produces a more flavorful, less pure, and less alcoholic spirit than double distillation in a pot still
981
What is the labeling Ages of Armagnac
VS Armagnac is aged for a minimum of two years,
VSOP Armagnac is aged for five years
XO is aged for six years
Hors d’Age Armagnac is aged for a minimum of ten years
982
What style of rum is produced in Barbados?
Light and clean rums are produced in Barbados. They are also indigent to Cuba, Puerto Rico, Trinidad and the US Virgin Islands.
983
Guadaloupe, Grenada, Jamaica and Martinique all produce what style of rum?
Medium styles of rum.
984
Spain produces brandy in what region
Andalucía
985
Brandy de Jerez use what grapes
Airén and Palomino
986
How long are the following brandies aged
Solera
Solera Reserva
Solera Gran Reserva
Solera 1 year on average
Solera Reserva for 3 years
Solera Gran Reserva for 10 years
987
How much sugar is in molasses?
Molasses is a by–product of the sugar manufacturing process and is approximately 55% sugar.
988
Portugal produces brandies called
aguardente
989
What are the four sources of flavor for rum?
Sugar Cane, Water, Yeast and Barrel Wood
990
Which islands produce full bodied/pungent styles of rum?
The Dominican Republic, Guyana, Surinam, Haiti, French Guyeana
991
What 2 countrys make Pisco
Chile and Perus
not aged in wood
992
Why char the Bourbon barrels for aging?
Removes any aggressive elements in new spirit.
993
What is a rackhouse?
7–9 story buildings whose temperatures can only be controlled by opening closing windows. Along with climate results in large temperature fluctuations
994
What other storage buildings are used for aging bourbon besides rackhouses?
Brick warehouses which may be heated in winter. Its effectiveness compared to rackhouses is a subject of debate.
995
How do Bourbon producers work with the great temperature fluctuations in rack houses?
Either cross blend between floors, rotate barrel positioning, or use best as single barrel/premium bottlings.
996
What are pomace spirits produced from
produced from pomace—the remnants left after pressing grapes rather than wine and are therefore not brandies
997
Example of Pomace spirits
Marc (France)
Grappa (Italy)
Bagaceira (Portugal
998
What is needed for whiskey to be a bourbon?
Whiskey must be made from mash bill of 51% corn to which is added a selection of small grains. Max 80% abv and aged at max 62.5% in new charred American oak barrels for 2 years and no color adjustment is allowed.
999
What characteristics does corn give Bourbon?
Signature soft sweetness. The less corn – the fuller flavored the bourbon.
1000
What characteristics does Rye give Bourbon?
Bourbon's attack. Rye is aromatic, lemon accented an slightly dusty when young. In middle palate is intense, acidic, slightly oily quality begins to bite. Gives spicy lift to finish.
1001
What characteristics does wheat give Bourbon?
Gentle rounded quality and notes of honey.
1002
What is rum Industriel produced from?
Molasses
1003
How long do many rum producing countries require the rum to be aged in wood?
One year
1004
What is the minimum alcohol content for flavored rum?
30% ABV or 60 proof
1005
Discuss cooking corn in the production of Bourbon.
Corn is ground into meal and cooked at high temps along with a little bit of malted barley which helps to liquefy the corn slurry. Corn mash has to cool before anything else is added.
1006
During mashing, why does corn mash have to be cooled before adding anything else?
Too high a temperature and rye balls form and there is a greater risk of bacterial infection.
1007
In Bourbon production,add rye/wheat to corn mash and cook it. Then what?
Temperature is dropped once more and rest of the malted barley is added for its enzymes to convert starches to fermentable sugars.
1008
What is backset?
The acidic liquid residue left at the bottom of the beer column from last run.
1009
What is the purpose of backset?
The hard alkaline water is made more acidic by backset. This helps yeast grow, lowers risk of bacterial infection and evens out character of different batches.
1010
What is sour mashing?
When backset is added to the cooker. Though only a few producers use this term on label all do the process.
1011
What is the law about backset?
Backset must make up 25% of total mash (or more as distiller wants).
1012
What happens if you add the wrong proportion of backset?
Too much and the mash will be very dilute and acidic and lose flavor. Add too little and you get thick mash which can stick to the plates during distillation.
1013
Discuss fermentation of Bourbon.
Bright yellow mash ferments for 3 days on average. Each producer has his own cultivated yeast to produce desired profile.
1014
In Bourbon production, what is the name of the column still for the first run?
Beer still. All bourbons and whiskies are distilled first in this, except Labrot&Graham. This is a copper or stainless still with copper packed around certain plates.
1015
In Bourbon production, how does beer still work?
Mash is pumped in at top, zigzags down meeting live steam from bottom. Alcohol goes up to collection plate and then to worm condenser. The non alcoholic liquid residue at the bottom is the backset for the next ferment.
1016
In Bourbon production, what comes out of the beer still?
Backset and low wines.
1017
In Bourbon production, where do low wines go after the beer still?
Into doubler to remove impurities and boost alcohol.
1018
In the production of Bourbon, what is a thumper?
Device used in second distillation along with doubler.
1019
How does a thumper work?
Vapor is fed through a basic hydroselection column with water retaining the heavier alcohols.
1020
What is the new spirit called after its second distillation in the thumper/doubler?
New spirit = high wines = white dog
1021
How many primary whiskey families are there? Name them.
Five – American, Canadian, Irish, Japanese, Scotch
1022
In the production of Bourbon, why use American oak for aging?
High in color extractives, vanillin and lactones, give spirit its reddish hue and signature vanilla, coconut, pine (in time = sweet spices, chocolate, tobacco, cherry)
1023
What are liqueurs?
Liqueurs are sweetened flavored spirits. The flavorings are extracted from fruits, seeds, plants, herbs and spices.
1024
What are the three methods for extracting flavors for the production of Liqueurs?
Infusion, Percolation, Distillation
1025
What is Advocaat?
Low–strength liqueur, yellow in color, made from egg yolks, sugar, aromatics, vanilla and brandy. The best is produced in Holland.
1026
What is Amaretto?
Brown–colored Italian liqueur made from apricot kernels and spices.
1027
What is Apricot Brandy?
A golden–colored liqueur usually made from apricots and brandy, the best being flavored with apricot kernels.
1028
Which is the most diverse of the seven spirit families?
Liqueur is the most diverse in terms of production and in taste characteristics.
1029
What are the four general flavor presentation styles of liqueur?
1. Fruity
2. Nutty
3. Spicy
4. Spirit
1030
What do the letters DOM on a bottle of Benedictine stand for?
Deo Optimo Maximo, meaning to God most good most great""
1031
What is a generic liqueur?
A generic liqueur will be indentified by its flavor rather than a brand name. ie; amaretto, anisette, framboise, triple sec, etc.
1032
What are the four sources of flavor for liqueur?
1. Base spirit selection
2. Flavor source
3. Flavor extraction method
4. Sweetner
1033
What type of liqueur is produced using the hot method of adding flavors?
The hot method is used mostly for seeds and flowers, such as anise, caraway, orange peel, mint, roses and violets.
1034
What is Cherry Brandy?
A reddish–brown cherry–flavored liqueur produced in many countries. De Kuyper is a leading brand using black cherries crushed cherry kernels, cinnamon, cloves and other spiced macerated in spirit.
1035
Percolation method of extraction requires hot water or steam. T or F
False – Percolation is a cold method. The flavoring agent is placed in a type of strainer or colander, water or base spirit is repeatedly pumped over the flavoring and allowed to percolate through it, extracting aroma and flavors.
1036
How are many generic liqueurs produced?
Compounding – by mixing high proof neutral spirits with flavorings, then adding sweetner and coloring if desired. This is the least costly method of producing liqueurs.
1037
What is Curacao?
Similar to Cointreau. Originally a Dutch liqueur made from spirit and the peel of Curacao oranges, now made worldwide from orange flavored ingredients. It is made in various colors – amber, red, blue and green.
1038
What is Triple Sec?
A crystal colored orange–flavored liqueur produced worldwide.
1039
How many types of base spirits may be used to produce liqueurs?
Six – Whiskey, Brandy, Vodka, Gin, Rum, Tequila – Any of these can be the base spirit for liqueurs.
1040
What are plant liqueurs?
Plant liqueurs main flavoring agents are plants. These include anisette, creme de cacao, creme de menthe, and Kummel.
1041
What is Creme de Cacao?
Brown or colorless chocolate and vanilla–flavored liqueur produced in many countries.
1042
What are Natural–Colored liqueurs?
Natural colored liqueurs main flavoring agent is the fruit itself. These include apricot, blackberry, cherry, creme de cassis, maraschino, peach and sloe gin.
1043
Rum must go through the conversion from starch to fermentable sugar before distillation. T or F
False – Sugar cane and molasses already contain fermentable sugars
1044
What happens to barley when it is soaked in water?
Barley begins to germinate when it is soaked in water.
1045
All whiskey distilleries use the same kind of yeast. T or F
False – The yeast a distillery uses will produce a distinct style of whiskey if the yeast is a proprietary strain. Even a standard dry distillers yeast can produce different styles according to the grain recipe.
1046
Fermented wort or mash goes by one of two names; 'wash' or 'distillers beer'. What is the difference?
'Wash' is the Old World term and 'distillers beer' is the New World term for fermented wort.
1047
In Old World production of whiskey, the term 'foreshots' is used to describe the first alcohols to vaporize and have undesirable characteristics. What do they call it in the New World?
The 'heads' are cut and used in the backset.
1048
When did spirits first come about and who invented them? Also, when was wine first distilled into brandy?
Alembic distillation was used by the Chinese as far back as 3000 BC.
Brandy, as it is known today, first began to appear in the 12th century and became popular in the 16th century.
1049
What does Volatile mean?
easily evaporated
| those elements that change from a liquid state to a vaporous state at a lower temperature than water does
1050
What is a Still?
A still is an apparatus where distillation takes place
1051
What are Heads?
Most volatile components in liquid
vaporize at relatively low temperatures, harmful, methanol
Known as 'foreshots' in the Old World.
1052
What are Hearts?
Desirable spirits that are cut for use in production. Ethanol, medium volatility. Aka 'middle cut'
1053
What are Tails?
Least volatile components
Undesirable, heavier alcohols (fusel oils) that vaporize in the later stages of distillation. Known as 'feints' in the Old World.
1054
What are the important chemical reactions that occur during distillation?
Alcohol and water are separated
| Alcohol is more volatile than water (ethanol boils at 173 degrees F, water boils at 212 degrees F)
1055
Describe the distillation process
consist of heating fermented liquid and then capturing the fumes
1. heat base product to at least 173 degrees F but no more than 211 degrees F.
2. alcohol vaporizes
3. vapors are captured and cooled
4. when alcohol vapors cool they become liquid again
5. all spirits are clear directly from the still
6. distillate is divided into 3 parts: heads, hearts, tails
Most spirits are sold at 40% alcohol by volume
1056
What are the 2 types of stills?
1. Pot still
| 2. Continuous, Column, Coffey or Patent still
1057
What are the ingredients for spirits and why?
fruit, grain, vegetables
| anything that can be fermented into alcohol can be distilled.
1058
Describe the pot still process and what kind of product it produces
Batch process – more than one distillation is required to produce a spirit of sufficient alcoholic strength
less efficient, therefore must be repeated
has more flavor and retains character of base product
requires maturation in cask to mellow enough to drink
1059
Describe the process and ending product of the Continuous still
continuous process
more efficient than pot still
produces higher alcohol product
one time only
very pure, highly rectified and less flavorful and character
coffey or patent still are other names for it
not all product require maturation
1060
What is brandy?
Brandy is made from distilled wine made from grapes or fruit.
1061
Describe the location, climate, and soil of Cognac
North of Bordeaux
Borders Atlantic Ocean
Maritime
Chalky Soil
1062
Describe the vitification and vinification of cognac
Highly mechanized
High yields as you need a lot of product
Chaptalization is forbidden
Aim to make a High Acid, Low Alcohol Wine
1063
Describe the history of cognac
```
controlled by AOC law
large vineyard area
small growers sell to large houses
Large houses dominate
long history of successful exports
River contributed to trade
Dutch were responsible for cognac's breakthrough – they were taking wine home and distilling it
Founder of many houses were English, Irish, and Scottish
```
1064
What are the two primary types of brandy?
Grape Brandy and Fruit Brandy
1065
What are the three specific AOC designations allowed in Cognac?
1. Cognac
2. Eau–de–vie de Cognac
3. Eau–de–vie de Charentes
1066
Who regulates Cognac?
BNIC – Bureau National Interprofessional du Cognac
1067
Describe the maturation process of cognac
Cognac picks up most of its flavor and color from wood ageing
Amount of aging defines the quality and style of cognac
All matured in french oak
( type of french oak forest influences as well )
1068
In the addition of Juniper, how many other flavor sources are there for gin?
There are over 100 sources of flavor for gin.
1069
What are the four primary aroma/flavor combinations for gin?
1. Juniper, floral, fruity with a lack of citrus
2. Citrus and floral
3. Predominant floral
4. No dominant attributes
1070
Where is Armagnac located and what is the climate like?
South of BX
Gascony
Warmer and more continental than Cognac
1071
What is the soil like in Armagnac?
mixture of sand and clay
1072
Certain botanicals combine the backbone of of the gin character. Name the 6 main backbone ingredients.
1. Juniper berries
2. Coriander (peppery and citrus)
3. Orris root (violets)
4. Citrus ( lemon and orange peel)
5. Cardamom (grapefruit and floral)
6. Angelica root (peppery and pinene)
1073
What are the two primary sources of gin flavor?
1. Spirit base – grain or other fermentable resource/Pot still or Column still
2. Botanical recipe – Natural or Compound
1074
Describe the distillation process of Armagnac
Traditionally single distilled
Armagnac still (alambic armagnacais) – their version of a pot still
Continuous method and pot still used
heads and tails removed
retained spirit is lower in alcohol than cognac – around 70%
full flavored and full of character
1075
Describe the maturation labelling of Armagnac
```
VS
– 2 yrs aging in barrel
VSOP
– 5 yrs aging in barrel
XO
– 6 yrs aging in barrel
Some Armagnac is also vintage dated
Some sold at cask strength
```
1076
What distilled products are made in Spain?
```
2 DO controlled brandy producing regions:
1) Jerez
most important in terms of quantity
aged in solera in jerez
most grapes from La Mancha
made from Airen
2) Penedes
made from Parellada
```
1077
What distilled product is made in Italy?
Grappa
made from wine pmace
caffe coretta = coffee w/ grappa in it
1078
What is Calvados?
Brandy made from the distillation of apple cider
From Normandy (N France)
Patent is still used for Cidre de Normandy (lesser product)
AC Calvados du Pays d'Auge must be distilled twice in a Pot still and is generally considered to be best quality
Best are oak aged
1079
What are some other Fruit Distillates?
```
Not oak aged
Clear
Made from fermented fruit
Poire William
Framboise
Kirsch
```
1080
What is Scotch Whiskey?
Distilled from low–alcohol, ale–like liquid
Produced in Scotland
Must be aged for a minimum three years in wood barrells
1081
What is the difference between Malt Whiskey and Grain Whiskey?
Malt = distilled twice in a pot still, 100% Malted barley
Grain = distilled in a continuous still, may contain other grains like wheat, maize, rye
1082
What are the main stages of Scotch Malt Whiskey production?
1. Malting
2. Mashing
3. Fermentation
4. Distillation
5. Maturation
1083
Describe the Malting process of Scotch Whiskey production
aka Conversion
Malting barley
Drying with peat fired flames = smoky flavor
Drying with other heat source = malting, more delicate flavor
1084
Describe the Extraction or Mashing process of Scotch Whiskey production
Extraction – similar process to bee production
starch converted to sugars
Resulting liquid is fermentable
1085
Describe the Fermentation process of Scotch Whiskey production
Once the wort has been fermented it is known as wash""
1086
Describe the Maturation process of Scotch Whiskey production
Min 3 years
traditional use of sherry casks (don't want new wood. now going to other sources for wood: bourbon barrels, port barrels, etc.)
Age on bottle is min age of spirit
Flavours concentrate during aging
Some single cask" and "vintage"
Most spirit is cut with distilled water prior to bottling"
1087
What are the factors that contribute to the character flavor of Scotch Whiskey?
Use of peat in the kilns to dry the grain gives earthy, sooty, tarlike, smoky aromas
Location of the distillery
Water and rock it travels through
1088
What are the main types of scotch whiskey?
Mostly based on the location of their distillery:
Highland – huge range of styles, big river, most distilleries
Islay – island. Peat
Campbelltown – less peaty
Lowland – traditional low peat
Other Islands
1089
What is Irish Whiskey and how is it made?
```
Peat not normally used in malting
Based on barley and other cereals
Barley is not 100% malted
Triple distilled in a pot still
Aged in wood in Ireland
Lighter and smoother than Scotch
```
1090
What is Bourbon or Kentucky Straight Whiskey?
51% corn
Sour mash – yeast from the previous batch – produces a consistent style
2 years in heavily charred barrels – imparts vanilla character
Pot and patent stills
straight" is aged for 2 years"
1091
What is Vodka?
Traditionally made from Potatoes
Now can also be made from grain, molasses, and rice
Made from a variety of materials
Patent still
Charcoal filter
Purity is everything (no taste. filter it out)
1092
What are some other flavored spirits?
Gin
Schnapps
Macerate after 2st distillation
spirit with botanicals
juniper usually present
1093
What is Rum?
mainly distilled from fresh sugar cane (agricole) or molasses (industriel)
Produced in tropical countries or islands.
1094
In the barrel, what 4 processes begin to create maturation?
1. Extraction
2. Evaporation
3. Reactive Oxidation
4. Concentration
1095
What are the 3 types of beverage alcohol crafted by man?
1. Wine
2. Spirits
3. Malt
1096
Name the 7 main classes of spirits in their order of development.
1. Whiskey
2. Brandy
3. Vodka
4. Liqueurs
5. Gin
6. Rum
7. Tequila
1097
What is Lignin to barrels?
A complex chemical compound found in most wood and plants. It makes up 25% to 30% of the oak mass. The heating of Lignin yields vanillin and syringol which smell and taste like vanilla.
1098
What is Hemicellulose?
A rather weak heteropolymer found in almost all plant cells that dissolves easily by a dilute acid like alcohol. It is a primary component of oak.
1099
What is the red layer" of a barrel?"
When the oak is charred the hemicellulose is carmelized into a reddish strata of oak. It provides the spirit with flavors like caramel, chocolate and butterscotch.
1100
What is the natural color of oak matured spirits?
Red
1101
What causes color in oak matured spirits?
Toasted oak tannins and the degradation and carmelization of hemicellose.
1102
What is head space in a barrel?
Oxygen enters the barrel to fill the ever expanding head space" and turns acids and alcohols into flavors. Known as "Reactive Oxidation"."
1103
What were distilled liquids called in the 14th century?
Ardent Spirits
1104
Define Beer in the distillation process.
A fermented mixture of water, grains and yeast that is distilled into whiskey; it is a thick, yeasty, porridge–like mash that is fermented to 9% ABV before distillation begins.
1105
What is a potable spirit?
A spirit that is suitable for consumption.
1106
If a spirit is 40% ABV, what is its proof?
80 proof
1107
What does yeast do?
Causes fermentation by secreting an enzyme that converts simple sugars into ethanol alcohol and carbon dioxide.
1108
Who first called distilled liquids alcohol?
Arabs
1109
What are the proof parameters for all whiskey?
Distilled at less than 190 proof and bottled at no less than 80 proof.
1110
What are the five primary whiskey families?
1. American
2. Canadian
3. Irish
4. Japanese
5. Scotch
1111
What are the proof parameters for Bourbon?
Distilled not exceeding 160 proof, stored at no more than 125 proof and bottled at not less than 80 proof.
1112
What can be added to Bourbon and/or Tennesse whiskey after distillation but before bottling?
Only pure water to lower the alcohol to no lower than 80 proof.
1113
What is cask stength whiskey?
Whiskey that has no added water.
1114
What are the standards of Canadian Whiskey?
Must be aged in small wood for no less than 3 years,mashed, distilled and aged in Canada, no less than 40% ABV and may contain caramel and flavoring.
1115
Why must Scotch be distilled to an alcoholic strength of less than 94.8% ABV?
So it retains the flavors of the raw materials used in its production.
1116
What is an Irish Pot Still Whiskey?
Whiskey made of 100% barley, mixed malted and unmalted and distilled in a pot still.
1117
What is the minimum age requirement for Scotch?
Three years
1118
What is the main difference between Old World and New World whiskey?
The Old World family has a malt centered flavor profile while those of the New World showcase the impact of barrel maturation.
1119
What are the 3 presentaion styles of all whiskey?
1. Light and Gentle
2. Flavorful and Spicy
3. Full–bodied
1120
Natural congeners give whiskey the potential to present to the palate up to 6 areas of aroma and flavor attributes. What are they?
1. Grain
2. Sweet Aromatics
3. Fruit
4. Spice
5. Wood
6. Peat Reek/Malt effect notes
1121
What are the five sources of flavor for every whiskey?
1. grain recipe
2. water
3. fermentation process
4. distillation process
5. maturation process
1122
Is age important to whiskey?
Only in regards to how long it takes the whiskey to mature. Maturation is the most complex process.
1123
Explain the five natural processes in the maturation of whiskey in barrels.
1. Original components react with each other.
2. Water and/or alcohol evaporate resulting in a loss of volume.
3. The alcohol/congener mix react to oxygen to create a new range of aromas and flavors.
4. The spirit extracts color, aroma and flavor from the oak.
5. The reactive and extractive processes cause concentration.
1124
What differentiates New World and Old World whiskey in the maturation process?
Geographic location. Old World is a cooler climate than New World because it is located further North.
1125
Which whiskey will experience an overall gain in alcohol strength as it matures, Old World or New World?
New World because the warmer maturation temperatures drive more water out of the oak than alcohol.
1126
Why do Old World whiskies lose alcohol faster than New World in the maturation process?
The cooler more humid warehouse conditions cause the moist air to permeate the barrels infusing aromatics but the alcohol evaporates faster than the water in the cooler conditions..
1127
Which requires a longer maturation time, Old World or New World?
Old World because of cooler climate and one story maturation warehouses with a cool damp environment and little air circulation. Also Old World uses primarily used barrels.
1128
What is a vatted whiskey?
An Old World whiskey that is a blend of single malt whiskies which have been distilled at more than one distillery.
1129
In general, how does Irish whiskey differ from Scotch?
The malt has not been exposed to a peat reek process and it is distilled 3 times in copper pot stills.
1130
Which style of whiskey do the Japanese emulate?
Scotch whisky
1131
What classifications of whiskies are New World?
Canadian, Bourbon, Rye, Corn, Wheat, Blended, Light & Spirit. Mostly from North America.
1132
Which whiskey is always charcoal mellowed?
Tennessee Whiskey
1133
What are the 4 types of Canadian Whisky?
Flavor, Grain, Blended, Single Malt
1134
What are the 3 flavor presentation styles of Brandy?
1. Light and gentle
2. Flavorful and fruity
3. Full–bodied and robust
1135
What are the 4 basic areas of Brandy flavor?
1. Fruit
2. Sweet Aromatics
3. Spice
4. Wood
1136
What are the 4 sources of flavor for Brandy?
1. wine/fruit base
2. fermentation process
3. distillation process
4. maturation/blending or lack thereof.
1137
What are the 2 types of Brandy?
1. Grape Brandy
| 2. Fruit Brandy
1138
Name 3 of the top appellation specific grape wine based brandies.
1. Armagnac
2. Brandy de Jerez
3. Cognac
1139
What are 2 types of Pomace Brandy?
Italian Grappa and French Marc
1140
What are Cognac fermentation and distillation specifications?
1. No sugar is allowed in fermentation.
2. Distillation must be by 'brouillis (first distillation) and 'repasse' (second distillation) in a traditional Charentais still (copper) not exceeding 30hl
1141
When must distillation of Armagnac be finished?
February following the harvest.
1142
How old is a VSOP Armagnac?
At least 5 years old
1143
What kind of fruit can be fermented and distilled to make fruit brandy?
Any fruit.
1144
Hemicellulose has little strength. T or F
True
1145
What makes up 20% to 30% of oak mass?
Lignin is a complex chemical compund found in most wood and plants.
1146
What is a red layer" in a barrel?"
When the oak is toasted and charred the sugars carmelize into a strata of oak that is reddish in color.
1147
What does syringol taste and smell like?
Vanilla
1148
What is the only natural color of oak matured spirits?
Red
1149
What species of tree is the oak?
The genus Quercus is native to North America.
1150
What is the difference between American oak and French oak?
French oaks give wine great refinement. American oak contributes greater texture and resistance to aging.
1151
What are tannins?
Astringent, bitter polyphenols found in the oak barrels. When the barrel is toasted and charred the tannins will degrade into colot and mouthfeel attributes.
1152
What flavor does the lactones in oak impart?
Coconut
1153
What were distilled liquids called in the 14th century?
Ardent spirits from the Latin word ardor" which means "to burn"."
1154
What is the prime influencer on maturation time in the barrel?
geographic location
1155
What does a warmer temperature do to the maturation process?
An overall gain in alcohol strength due to the fact that warmer temperatures drive more water out of the barrel than alcohol.
1156
Old World whisky requires a shorter maturation period than New World whisky. T or F
False – the Old World climate is generally cooler, the maturation warehouses are usually one story and made of stone and has little circulation and they mature in used barrels, all taking a longer time.
1157
What is a blended straight whiskey?
A blend of 100% straight whiskies.
1158
How many gallons in a full sized barrel?
53 gallons
1159
What is a Mashbill?
The grain recipe used to make a specific whiskey.
1160
What does a Doubler do?
A type of still that is used to accomplish the second distillation of American whiskey. It removes impurities and concentrates the alcohol even further.
1161
What is the difference between high wines" and "low wines"?"
low wines" are the product of the first distillation of whiskey, "high wines" come after the second distillation."
1162
How does a Thumper" differ from a "Doubler"?"
Low wines enter a thumper as vapors that are bubbled through water causing a thumping noise. Low wines enter a Doubler in condensed liquid form and make no distinctive noise.
1163
What is Sweet Mash?
Mash that is fermented using fresh yeast only without the addition of backset. No straight American whiskey currently produced use this method.
1164
Brandy can be matured in one of 3 main ways. Name them.
1. No aging – colorless and very fruit forward in character.
2. Single barrel aging – golden or brown color – caramel color may be added.
3. Solera process – a repetitive process of moving portions from younger barrels of brandy to mix with portions of older barrels of whiskey.
1165
Can a solera brandy be vintage dated?
No – solera brandy is a product of mixing brandy from several years.
1166
Jerez, Cognac and Armagnac are 3 or the 4 brandy appellations designated. Name the 4th and where it is from.
Lourinha is from western Portugal's Estremadura region.
1167
What are the 3 AOC designations of Cognac?
1. Cognac
2. Eau–de–vie de Cognac
3. Eau–de–vie de Charentes
1168
What is the difference between Calvados and Applejack?
Mainly that Calvados is from Normandy, France and Applejack is from America. They are both apple brandies with some production variances.
1169
What is Kirschwasser made from? What type of spirit is it?
Kirschwasser is a brandy made from cherries.
1170
What are the 3 classifications of aroma and flavor of Vodka?
1. Natural
2. Fermentation derived
3. Processed
1171
The congener Ethyl Proprionate has what flavor/aroma characteristics?
Sweet, fruity, rum, fragrant
1172
The congener Ethyl Laurate has what flavor/aroma characteristics?
Fruity, floral
1173
The congener Ethyl Myristate has what flavor/aroma characteristics?
Mild waxy, soapy
1174
The congener Ethyl Palmitate has what flavor/aroma characteristics?
Mild waxy
1175
The congeners Fusel Oil and Isoamyl Alcohol have what flavor/aroma characteristic in common?
Whiskey
1176
The congener Acetal has what flavor/aroma characteristics?
Strong, tart, fruity
1177
The congener Acetaldehyde has what flavor/aroma characteristics?
Pungent, diluted coffee or wine
1178
What are the 3 flavor presentation styles of Vodka?
1. Crisp and clean
2. Medium
3. Creamy
1179
By US standards, what is the difference between neutral spirits and vodka?
Vodka is neutral spirits after being distilled or treated with charcoal or other materials.
1180
Which country has more rigorous standards for the production of Vodka, US or EU?
The US
1181
The materials used to produce vodka are usually very expensive. T or F
False
1182
What are the 3 primary classifications of flavored Vodka?
1. Fruit flavored
2. Spiced
3. Cafe Expressions
1183
Can a vodka made in the US have an age statement?
No – vodka produced in the US is never aged.
1184
What makes vodka different from all other distilled spirits?
Whiskey, brandy, tequila, rum, liqueurs and gin are all distilled at a lower proof to retain a distinctive flavor profile. Vodka is distilled at a high proof.
1185
What are the two distillation processes that make vodka neutral?
1. Distillation flows continuosly through tanks containing no less than 1 1/2 pounds charcoal per gallon of spirit for a minimum of 8 hours.
2. Distillate is agitated for a minimum of 8 hours with 6 pounds of charcoal per 100 gallons.
1186
Does vodka have to be filtered in charcoal?
No, some producers use fine sand made from ground silicone dioxide.
1187
What proof are vodka's generally bottled at?
80 to 100 proof
1188
Vodka can be made from any fermentable material. T or F
True – all cereal grain, potato, corn, beets, grapes and even sugarcane can be fermented to make vodka.
1189
Technically, what is a cordial?
An invigorating and stimulating preparation like peppermint cordial.
1190
European cordials are very high in alcohol. T or F
False – European cordials are non alcoholic and used as flavor enhancing in mixed drinks.
1191
Where will you most likely find peat reek"?"
Peat reek is found in Old World Whiskies.
1192
What is fermentation?
Fermentation is the process that creates alcohol fro sugar. Yeast + Sugar = Alcohol + CO2
1193
What is a proprietary liqueur?
A liqueur with a recipe composed of flavor components unique to that specific brand, i.e. Tuaca
1194
What is the difference between a wort" and a "cook"?"
Both are terms for mash". Wort is Old World and cook is New World."
1195
What are the 4 sources of flavor for liqueurs?
1. Base spirit selection
2. Flavor source
3. Flavor extraction method
4. Sweetener
1196
What are the 2 basic methods of adding flavors when making liqueurs?
Cold method and Hot method
1197
Which type of flavors are extracted using the cold method in liqueur production?
Fruit flavors
1198
How many major classifications of whiskey are produced around the world?
Eight
1199
Name the 3 cold methods of flavor extraction for liqueurs.
Infusion, Maceration or Percolation
1200
What is the infusion process in liqueur production?
Water or a spirit is used to soak or steep the botanical.
1201
What is the maceration process in liqueur production?
The flavor source is first pressed, crushed, cut, etc before being infused or steeped.
1202
What is the percolation process in liqueur production?
Water or base spirit is pumped over the flavor source to percolate through it and is repeated continuously. It may take weeks or months.
1203
What is a compound liqueur?
A mix of high proof neutral spirits and flavoring(s) that may have sweetener and color added.
1204
In liqueur production, how many flavor profile options are there?
At least 6,500
1205
What is the minimum and maximum amount of sweetener that can be added to liqueur?
2.5% to 35%
1206
Does Bourbon liqueur have to follow the same regulations as Bourbon whiskey?
Yes
1207
If the label says Brandy Liqueur, what is the flavor source material?
Grapes
1208
What are the two sources of origins of todays liqueurs?
Medicinal and Scientific, both with a degree of religious inspiration.
1209
What is the liqueur production equation?
base spirit X flavor option X flavor method X sugar content = total number of possible liqueurs
1210
Which country became famous for its Curacao?
Holland
1211
What one country of origin recognizes Gin as its home spirit?
None – Gin can be made in any country but is not claimed by any.
1212
What flavor is Angelica?
Peppery and pinene
1213
What flavor is Coriander?
Peppery and citrus
1214
What flavor is Cardamom?
Grapefruit and floral
1215
What flavor is Cassia?
Cinnamon
1216
What flavor is Orris?
Violet
1217
What flavor is Anise?
Licorice
1218
What are the three flavor presentation styles of Gin?
1. Light and Crisp
2. Aromatic and Flavorful
3. Full–flavored
1219
What are the 6 primary areas of flavor for Gin?
1. Fruit
2. Floral
3. Herbal
4. Citrus Blend
5. Gin Resin
6. Spice
1220
Name the two primary sources of flavor for Gin.
1. Spirit base – whether it is grain based or another fermentable sugar resource.
2. Botanical recipe – Natural or Compound
1221
What is Genever?
A style of Gin produced mainly in Holland, Belgium and Germany that is malt based so it displays distinctive earthy aromas and flavors.
1222
What are the 6 classifications of botanicals?
Seed, Herb, Bark, Fruit, Flower and Other flavor sources.
1223
By law, manufactureres cannot qualify their Gin by age. T or F
True
1224
What 2 types of Gin does the US government recognize?
Distilled Gin and Compound Gin
1225
How is Distilled Gin made?
From the original distillate of mash or the redistillation of spirits with juniper berries and other aromatics customarily used.
1226
How is Compound Gin made?
By Mixing high proof neutral spirits with extracts or oils of juniper berry and other botanicals and flavorings.
1227
What are the two methods of producing Compound Gin?
Cold Compounding and Compounding Essence
1228
London Dry, Plymouth, Genever and Old Tom are all what types of Gin?
Distilled Gin – Only American Dry can be made by the Compound method.
1229
Which countries produce light, clean styles of rum?
Barbados, Cuba, Puerto Rico, Trinidad, US Virgin Islands all produce light, clean styles of Rum.
1230
Sugar cane came to the Caribbean from where?
Africa is the origin of sugar cane, a perennial tropical grass.
1231
Which world" does Rum originate?"
Rum is the first of two New World" spirits developed as a result of European colonizations of the Americas."
1232
What is the minimum proof for Rum at bottling?
Rum is bottled at a minimum of 80 proof.
1233
Why is it sometimes called Rhum?
Rhum is French for Rum.
1234
Natural congeners in Rum give the potential for 6 areas of aroma and flavor attributes. Name them.
1. Sugar Cane
2. Sweet Aromatics
3. Fruit
4. Spice
5. Wood
6. Spirit notes
1235
What are spirit notes in the aroma and flavor of rum?
Medicinal, Solvent & Ethanol are spirit notes in rum.
1236
What are the 3 primary flavor presentation styles of Rum?
1. Light & Clean
2. Medium style
3. Full bodied/pungent
1237
Guadelupe, Grenada, Jamaica and Martinique all produce what style of rum?
Medium style rums that begin to show a build in molasses and anise character with hints of vanilla.
1238
Where is considered the birthplace of Rum?
The Caribbean region.
1239
A full–bodied/pungent rum has big, bold molasses, fruity, spicy and anise character. Which islands/countries produce this style?
Dominican Republic, Guyana, Surinam, French Guyana, Haiti all produce full–bodied/pungent rums.
1240
All true Rum is distilled outside Europe. T or F
True – However, some European countries do import rum and store it for maturation while others craft products that are similar to rum.
1241
What are the 2 types of Rum produced?
Agricole and Industriel – Differentiated by the form the sugar cane is in when it is presented for fermentation in the wash.
1242
What is Agricole Rum produced from?
Agricole rum is produced exclusively from freshly pressed sugar cane juice.
1243
What is the predominant Rum type produced around the world?
Industriel Rum is more common than Agricole.
1244
What is Industriel Rum produced from?
Molasses – a by–product of the sugar manufacturing process.
1245
What is the composition of Molasses?
Molasses is 55% sugar by volume of which 16–17% is sucrose, the rest being glucose and fructose.
1246
What is Seco Herrerano?
Panama produces this spirit from sugar cane that is similar to vodka because it is triple distilled.
1247
Batavia Arrack or Arrack is a fermentation of sugar cane juice and what else?
Red rice is used in the production of Arrack.
1248
What are the names of 2 spirits produced from sugar cane in Mexico?
Aguardiente de cana and Charanda are flavored and unflavored sugar cane based liquors produced in Mexico.
1249
What is Tuzemak?
Tuzemak is crafted from sugar beet sugar primarily in the Czech Republic.
1250
True Aguardiente is produced how?
Aguardiente is distilled from molasses infused with anise and has additional sugar cane juice added after distillation.
1251
All Rum Distilleries use in some manner the same 4 sources of flavor. What are they?
1. Sugar cane
2. Water
3. Yeast
4. Barrel Wood
1252
There are rigid standards for the production of Rum. T or F
False – Rum has no defined production methods other than the required use of sugar cane juice as the fermentable source and a minimum distillation proof level of 80
1253
Sugar cane juice or molasses is thinned or diluted with water prior to fermentation and called what?
Wash or Mash
1254
In Rum production, what may be added to the Wash/Mash prior to fermentation?
Dunder – the sugar cane residue from a previous distillation and Skimmings – the froth that resulted from boiling the cane juice during its refinement into sugar.
1255
A fast working yeast produces what style of Rum?
Light/Clean style – slower–working yeasts causes more esters to develop during fermentation, creating fuller–tasting rum.
1256
Rums can take up to 20 days to ferment, is that necessary to complete fermentation?
No – normal fermentation takes 2–3 days, the rest of the time is used for the formation of character.
1257
Distillation of Rum beer" will form new congeners as a result of pyrolysis. What is that?"
Pyrolysis is heat induced chemical changes.
1258
Pot–Still distillation produces a heavier style of Rum. T or F
True – Pot Stills are less efficient than Column Stills and allow some of the heavier congeners to carry over into the distillate.
1259
Does Rum mature faster than Scotch?
Yes – due to the tropical climate common to most Rum producing areas.
1260
Irish and Scotch producers lose 1 –2% of their volume to evaporation each year. What happens to Rum?
Rum producers may lose as much as 10% angels share". This factor increases flavor concentration and advances maturation."
1261
Dark Rum is required to age for a minimum of 2 years in barrels. T or F
False – Although Amber/Gold Rum is typically aged at least 2 years there is no set standard. Many countries require 1 year. Also it could have caramel color added.
1262
In Rum production, what are short beers?
Washes that have a short fermentation period, used in the production of silver/white rums.
1263
Do Silver/White Rums ever mature in barrels?
Some white rum producers use nonreactive containers but most is aged in uncharred or reused barrels. Additional filtration is used to eliminate any color.
1264
A 10 year old Rum is aged for 10 years in the barrel. T or F
False – A 10 year old Rum is a blend of aged rums with the youngest being 10 years old.
1265
What is the minimum ABV for Spiced or Flavored Rums?
Flavored/Spiced Rums are bottled at no less than 30% ABV (60 proof).
1266
What is Overproof Rum?
A rum with a proof level that exceeds 120 (60% ABV).
1267
In the history of Rum production, what was the Triangle Trade"?"
Slaves from Africa were exchanged for molasses from the West Indies that was exchanged for Rum in New England that was exchanged for slaves in Africa. This practice was abandoned in 1807.
1268
What is Grand Arome?
Grand Arome is Rhum Industriel made from fermented molasses and vinasse (residue after distillation).
1269
What is bagasse?
Bagasse is sugar cane stalk fiber after it has been crushed or pressed to remove the juice.
1270
What is a gooseneck?
A gooseneck connects the pot or kettle of a pot still to the condenser or retorts.
1271
What is houillage?
Houillage is recasking, the annual ritual where rum from the same production year is used to fill other barrels of rum to replace the angels share.
1272
What is leeze?
Same as vinasse. Leeze is residue left after the alcohol has been distilled from the fermented wine.
1273
If you are relaxing on an island, enjoying rum with friends and sharing the news of the day, what are you doing?
Liming – derived from the term for 18th century British sailors.
1274
Where is tequila produced?
Only in Mexico, primarily in the state of Jalisco, but also in the states of Guanajuato, Michoacan, Nayarit and Tamaulipas.
1275
What are 3 words in common use as names for agave?
Maguey, Mezcal and Agave
1276
Are agave plants sensitive to region of cultivation or terrior?
Yes
1277
Where in the state of Jalisco will you find agave with a herbaceous and spicy aroma?
Amatitan and Nayarit regions of Jalisco have agave with an herbaceous and spicy aroma.
1278
Describe agave grown in the Highland region of Jalisco.
The Highland region produces a more floral and sweet agave.
1279
Where does the final aroma and flavor profile of tequila come from?
1. Type of agave
2. Distillation process
3. Aging process
1280
Is the influence of fermentation stronger than the agave origin?
Yes
1281
Is agave a member of the cactus family?
No – Agave is a succulent and is a member of the Amaryllis family.
1282
The Highlands of Jalisco is a cooler region than Amatitan. T or F
True – Los Altos (Highlands) has a daily average temperature of 18 degrees C while Amatitan has an average of 24 degrees C.
1283
What is the soil composition in the valley of Jalisco?
More volcanic than Highlands, which contains more clay.
1284
What are the optimum sea levels for cultivation of agave in Jalisco?
Between 1100 and 2800 m above sea level, 85% are between 1600 and 2200 m above sea level.
1285
How long does it usually take for an agave plant to mature?
6 to 8 years
1286
The 'Mother' agave plant is always allowed to reach sexual maturity. T or F
False – Before the agave can flower, the flower stalk is cut.
1287
Is pulque made from blue agave?
No – Three different types of agave are considered appropriate for making pulque, but not blue agave.
1288
What is pulque?
The first agave drink was called 'pulque' and is fermented like wine.
1289
What is a pulquero?
Pulque brewer
1290
What is aguamiel?
Honey water from the agave.
1291
What is Inulin?
A polymer of fructose found in aguamiel.
1292
Pulque spoils rapidly. T or F
True – Pulque usually spoils in a few days and cannot be canned or distilled.
1293
What is a tinacales?
A fermentation shed used in the production of tequila.
1294
What is the model for Japanese Whisky?
Scotch whisky production. They even spell it without the 'e' like Scotch whisky.
1295
Where do the Japanese Distilleries source their grain?
They grow their own barley and some import malted barley from Scotland.
1296
Do the Japanese Distilleries have peat?
Yes and they import peated malt from Scotland and produced some peated malts.
1297
Do Japanese Distilleries do blended or single malts?
Both. Single malt is produced in pot stills while grain whisky is produced in column stills.
1298
Who introduced the practice of blending whiskies in Scotland?
Andrew Usher introduced blended whiskey to Scotland in 1853
1299
Is there a comraderie among Japanese distillers?
Not really. They don't exchange whiskies so most are basically single malts from one distillery only.
1300
Which whiskey classification has ruled the global marketplace unchallenged for 100 years?
Scotch – American whiskey was deterred by prohibition from 1920 to 1933 and Irish whiskey was crippled by the Irish Independence movement for two generations.
1301
Canadian Whiskey standards are:
1. Mash of cereal grain saccharified (converted into sugar) by the diastase of malt or other enzymes.
2. Aged in small wood barrels for a minimum of 3 years
3. Mashed, distilled and aged in Canada
4. Not less than 40% ABV (80 proof) at bottling
5. May contain caramel color and flavoring
1302
What are the rules for Irish Whiskey?
1. Must be distilled in Ireland from a mash of malt and cereal.
2. Irish Pot Still Whiskey must be distilled soley in pot stills in Ireland from a mash of cereal grains saccharified by the diastase of malted barley.
1303
Where is whisky making assumed to have been created?
Ireland. It was spread to Scotland by Irish monks.
1304
What is poitin?
Illegal Irish whiskey (moonshine). Although rural distillers in Scotland went legal in 1823, Irish did not.
1305
Why are there so few distilleries in Ireland left today when there were hundreds at one time?
After independence from England, Irish government imposed such high taxes which forced many out of business. Export market to US collapsed during Prohibition and they couldn't provide enough product afterwards.
1306
Which distilleries are left in Ireland?
Bushmills in the north (owned by Diageo), Cooley in the east (independent) and Midleton in the south (owned by Pernod Ricard and includes multiple brands).
1307
What are small grains?
Any grain other than corn.
1308
IDL/Midleton is so dominant its style has set the standard for Irish whiskey production. What is the standard?
Triple distillation, a percentage of unmalted barley in pot still whiskies and unpeated malt.
1309
What does unmalted barley do to the flavor profile of Irish Whiskey?
Spicy, fruity and oily. Firmness to the palate balancing softness of malt.
1310
In the production of Irish whiskey, how did the use of unmalted barley originate?
Middle 1800s tax was imposed on malted barley. People started using some unmalted barley to avoid more tax. It gave higher yields of alcohol.
1311
What are the standards of the Scotch Whiskey Order of 1990?
1. Must be distilled in Scotland from water and malted barley and may contain other whole grains
2. Fermented only by the addition of yeast
3. Must be distilled at less than 94.8% ABV to retain the flavor of the raw materials.
4. Must be matured in Scotland in oak casks for no less than 3 years.
5. No added substance other than water and caramel coloring.
6. May not be bottled at less than 40% ABV
1312
Explain pot still distillation.
One of two wash stills for the first run produces low wines of 22–50% abv. Then into feints still to produce pot feints of 50–78% abv. Then into spirits still where it is separated into foreshots, new make and feints. Different cut points are used for each distillate.
1313
Eau Du Vin is what in France
Brandy
Water of Life
1314
Minimum Alcohol and aging of Brandy per EU
ABV of 36%
Minimum oak aging period of 6 months
1315
Where is Cognac and Armagnac
SW France
NE of Bordeaux
1316
How many regions of Cognac AOC are there
Name and Rank
6
```
Grande Champagne
Petite Champagne
Borderies
Fins Bois
Bons Bois
Bois Ordinaires or Bois à Terroirs
```
1317
Cognac is distilled from base wine produced primarily from what grape varieties?
Colombard, Folle Blanche and Ugni Blanc (Trebbiano in Italy)
These three grapes must comprise a minimum 90% of any Cognac labeled by region, such as “Grand Champagne”,
1318
How many times is Cognac distilled
Cognac is distilled twice in a copper Charentais pot still
1319
What is the brouillis
The first distillation of Cognac produces a spirit of 27–29% alcohol called the brouillis
1320
What are the 3 parts of the second distillation of Cognac know as Repasse.
The tête (heads)
Bonne chauffe (middle)
Queue (tails)
1321
Cognac can be released with what labeling
VS (“Very Special”) or after two years in cask.
VSOP (“Very Special, or Superior, Old Pale”) requires a minimum four years in cask,
XO (“Extra Old”) requires a minimum six years in cask
Napoléon and Hors d’Age also indicate a minimum six years of aging
1322
In Cognac production, where must the oak barrels originate?
Cognac uses only oak barrels from Limousin or Troncais–style barrels.
1323
Where is Armagnac located
SE of Bordeaux
1324
How many grape varietals are permitted in the production or Armagnac?
10 but Ugni Blanc, Folle Blanche, Colombard and Baco Blanc are the primary grape varieties in Armagnac.
1325
How is white rum usually produced?
Using a continuous still and matured for just one year in glass or stainless steel.
1326
What is the least expensive spirit to produce?
Vodka because it is distilled at a higher proof which produces a high alcohol yield and low cost production process.
1327
What are some of the common bases for making vodka?
Potatoes or Cereal Grain, but it can be made from grapes, beets, corn and even sugar cane.
1328
What is an Organoleptic Sensitivity Threshold?
Organoleptic sensitivity threshold is the concentration at which the taste and aroma of a congener may be identified correctly.
1329
What are the three aroma and flavor characteristics found in many vodkas?
1. Natural
2. Fermentation derived
3. Processed
1330
By EU standards, what is the minimum alcohol strength of vodka at bottling?
37.5% ABV or 75 proof
1331
What is Aquavit?
Originally from Scandinavia, this spirit is made from fermenting potatoes or grains, and flavored with caraway root and other aromatics.
1332
Where is Demerara Rum produced?
It is produced exclusively in Guyana, and takes its name from the river Demerara.
1333
What is Cachaca produced from? Where is it found?
Fermented sugar cane and Brazil is the leading producer.
1334
How are most dark rums produced?
They are distilled twice, usually with a pot still. This helps darken the rum, but it gets its color mostly from the addition of caramel.
1335
Where is Rhum Agricole produced?
On the French island, Martinique. This island may claim under Martinique AOC, being the southernmost appellation of France. Rhum is the French spelling of rum.
1336
What is the only source that can produce Agricole rum?
Sugarcane juice.
1337
What's the main difference between Cognac and Armagnac
Armagnac may be distilled twice in a Charentais pot still, but approximately 95% of brandy from this region undergoes only one distillation in a copper continuous still
Armagnac produces a more flavorful, less pure, and less alcoholic spirit than double distillation in a pot still
1338
What is the labeling Ages of Armagnac
VS Armagnac is aged for a minimum of two years,
VSOP Armagnac is aged for five years
XO is aged for six years
Hors d’Age Armagnac is aged for a minimum of ten years
1339
What style of rum is produced in Barbados?
Light and clean rums are produced in Barbados. They are also indigent to Cuba, Puerto Rico, Trinidad and the US Virgin Islands.
1340
Guadaloupe, Grenada, Jamaica and Martinique all produce what style of rum?
Medium styles of rum.
1341
Spain produces brandy in what region
Andalucía
1342
Brandy de Jerez use what grapes
Airén and Palomino
1343
How long are the following brandies aged
Solera
Solera Reserva
Solera Gran Reserva
Solera 1 year on average
Solera Reserva for 3 years
Solera Gran Reserva for 10 years
1344
How much sugar is in molasses?
Molasses is a by–product of the sugar manufacturing process and is approximately 55% sugar.
1345
Portugal produces brandies called
aguardente
1346
What are the four sources of flavor for rum?
Sugar Cane, Water, Yeast and Barrel Wood
1347
Which islands produce full bodied/pungent styles of rum?
The Dominican Republic, Guyana, Surinam, Haiti, French Guyeana
1348
What 2 countrys make Pisco
Chile and Perus
not aged in wood
1349
Why char the Bourbon barrels for aging?
Removes any aggressive elements in new spirit.
1350
What is a rackhouse?
7–9 story buildings whose temperatures can only be controlled by opening closing windows. Along with climate results in large temperature fluctuations
1351
What other storage buildings are used for aging bourbon besides rackhouses?
Brick warehouses which may be heated in winter. Its effectiveness compared to rackhouses is a subject of debate.
1352
How do Bourbon producers work with the great temperature fluctuations in rack houses?
Either cross blend between floors, rotate barrel positioning, or use best as single barrel/premium bottlings.
1353
What are pomace spirits produced from
produced from pomace—the remnants left after pressing grapes rather than wine and are therefore not brandies
1354
Example of Pomace spirits
Marc (France)
Grappa (Italy)
Bagaceira (Portugal
1355
What is needed for whiskey to be a bourbon?
Whiskey must be made from mash bill of 51% corn to which is added a selection of small grains. Max 80% abv and aged at max 62.5% in new charred American oak barrels for 2 years and no color adjustment is allowed.
1356
What characteristics does corn give Bourbon?
Signature soft sweetness. The less corn – the fuller flavored the bourbon.
1357
What characteristics does Rye give Bourbon?
Bourbon's attack. Rye is aromatic, lemon accented an slightly dusty when young. In middle palate is intense, acidic, slightly oily quality begins to bite. Gives spicy lift to finish.
1358
What characteristics does wheat give Bourbon?
Gentle rounded quality and notes of honey.
1359
What is rum Industriel produced from?
Molasses
1360
How long do many rum producing countries require the rum to be aged in wood?
One year
1361
What is the minimum alcohol content for flavored rum?
30% ABV or 60 proof
1362
Discuss cooking corn in the production of Bourbon.
Corn is ground into meal and cooked at high temps along with a little bit of malted barley which helps to liquefy the corn slurry. Corn mash has to cool before anything else is added.
1363
During mashing, why does corn mash have to be cooled before adding anything else?
Too high a temperature and rye balls form and there is a greater risk of bacterial infection.
1364
In Bourbon production,add rye/wheat to corn mash and cook it. Then what?
Temperature is dropped once more and rest of the malted barley is added for its enzymes to convert starches to fermentable sugars.
1365
What is backset?
The acidic liquid residue left at the bottom of the beer column from last run.
1366
What is the purpose of backset?
The hard alkaline water is made more acidic by backset. This helps yeast grow, lowers risk of bacterial infection and evens out character of different batches.
1367
What is sour mashing?
When backset is added to the cooker. Though only a few producers use this term on label all do the process.
1368
What is the law about backset?
Backset must make up 25% of total mash (or more as distiller wants).
1369
What happens if you add the wrong proportion of backset?
Too much and the mash will be very dilute and acidic and lose flavor. Add too little and you get thick mash which can stick to the plates during distillation.
1370
Discuss fermentation of Bourbon.
Bright yellow mash ferments for 3 days on average. Each producer has his own cultivated yeast to produce desired profile.
1371
In Bourbon production, what is the name of the column still for the first run?
Beer still. All bourbons and whiskies are distilled first in this, except Labrot&Graham. This is a copper or stainless still with copper packed around certain plates.
1372
In Bourbon production, how does beer still work?
Mash is pumped in at top, zigzags down meeting live steam from bottom. Alcohol goes up to collection plate and then to worm condenser. The non alcoholic liquid residue at the bottom is the backset for the next ferment.
1373
In Bourbon production, what comes out of the beer still?
Backset and low wines.
1374
In Bourbon production, where do low wines go after the beer still?
Into doubler to remove impurities and boost alcohol.
1375
In the production of Bourbon, what is a thumper?
Device used in second distillation along with doubler.
1376
How does a thumper work?
Vapor is fed through a basic hydroselection column with water retaining the heavier alcohols.
1377
What is the new spirit called after its second distillation in the thumper/doubler?
New spirit = high wines = white dog
1378
How many primary whiskey families are there? Name them.
Five – American, Canadian, Irish, Japanese, Scotch
1379
In the production of Bourbon, why use American oak for aging?
High in color extractives, vanillin and lactones, give spirit its reddish hue and signature vanilla, coconut, pine (in time = sweet spices, chocolate, tobacco, cherry)
1380
What are liqueurs?
Liqueurs are sweetened flavored spirits. The flavorings are extracted from fruits, seeds, plants, herbs and spices.
1381
What are the three methods for extracting flavors for the production of Liqueurs?
Infusion, Percolation, Distillation
1382
What is Advocaat?
Low–strength liqueur, yellow in color, made from egg yolks, sugar, aromatics, vanilla and brandy. The best is produced in Holland.
1383
What is Amaretto?
Brown–colored Italian liqueur made from apricot kernels and spices.
1384
What is Apricot Brandy?
A golden–colored liqueur usually made from apricots and brandy, the best being flavored with apricot kernels.
1385
Which is the most diverse of the seven spirit families?
Liqueur is the most diverse in terms of production and in taste characteristics.
1386
What are the four general flavor presentation styles of liqueur?
1. Fruity
2. Nutty
3. Spicy
4. Spirit
1387
What do the letters DOM on a bottle of Benedictine stand for?
Deo Optimo Maximo, meaning to God most good most great""
1388
What is a generic liqueur?
A generic liqueur will be indentified by its flavor rather than a brand name. ie; amaretto, anisette, framboise, triple sec, etc.
1389
What are the four sources of flavor for liqueur?
1. Base spirit selection
2. Flavor source
3. Flavor extraction method
4. Sweetner
1390
What type of liqueur is produced using the hot method of adding flavors?
The hot method is used mostly for seeds and flowers, such as anise, caraway, orange peel, mint, roses and violets.
1391
What is Cherry Brandy?
A reddish–brown cherry–flavored liqueur produced in many countries. De Kuyper is a leading brand using black cherries crushed cherry kernels, cinnamon, cloves and other spiced macerated in spirit.
1392
Percolation method of extraction requires hot water or steam. T or F
False – Percolation is a cold method. The flavoring agent is placed in a type of strainer or colander, water or base spirit is repeatedly pumped over the flavoring and allowed to percolate through it, extracting aroma and flavors.
1393
How are many generic liqueurs produced?
Compounding – by mixing high proof neutral spirits with flavorings, then adding sweetner and coloring if desired. This is the least costly method of producing liqueurs.
1394
What is Curacao?
Similar to Cointreau. Originally a Dutch liqueur made from spirit and the peel of Curacao oranges, now made worldwide from orange flavored ingredients. It is made in various colors – amber, red, blue and green.
1395
What is Triple Sec?
A crystal colored orange–flavored liqueur produced worldwide.
1396
How many types of base spirits may be used to produce liqueurs?
Six – Whiskey, Brandy, Vodka, Gin, Rum, Tequila – Any of these can be the base spirit for liqueurs.
1397
What are plant liqueurs?
Plant liqueurs main flavoring agents are plants. These include anisette, creme de cacao, creme de menthe, and Kummel.
1398
What is Creme de Cacao?
Brown or colorless chocolate and vanilla–flavored liqueur produced in many countries.
1399
What are Natural–Colored liqueurs?
Natural colored liqueurs main flavoring agent is the fruit itself. These include apricot, blackberry, cherry, creme de cassis, maraschino, peach and sloe gin.
1400
Rum must go through the conversion from starch to fermentable sugar before distillation. T or F
False – Sugar cane and molasses already contain fermentable sugars
1401
What happens to barley when it is soaked in water?
Barley begins to germinate when it is soaked in water.
1402
All whiskey distilleries use the same kind of yeast. T or F
False – The yeast a distillery uses will produce a distinct style of whiskey if the yeast is a proprietary strain. Even a standard dry distillers yeast can produce different styles according to the grain recipe.
1403
Fermented wort or mash goes by one of two names; 'wash' or 'distillers beer'. What is the difference?
'Wash' is the Old World term and 'distillers beer' is the New World term for fermented wort.
1404
In Old World production of whiskey, the term 'foreshots' is used to describe the first alcohols to vaporize and have undesirable characteristics. What do they call it in the New World?
The 'heads' are cut and used in the backset.
1405
When did spirits first come about and who invented them? Also, when was wine first distilled into brandy?
Alembic distillation was used by the Chinese as far back as 3000 BC.
Brandy, as it is known today, first began to appear in the 12th century and became popular in the 16th century.
1406
What does Volatile mean?
easily evaporated
| those elements that change from a liquid state to a vaporous state at a lower temperature than water does
1407
What is a Still?
A still is an apparatus where distillation takes place
1408
What are Heads?
Most volatile components in liquid
vaporize at relatively low temperatures, harmful, methanol
Known as 'foreshots' in the Old World.
1409
What are Hearts?
Desirable spirits that are cut for use in production. Ethanol, medium volatility. Aka 'middle cut'
1410
What are Tails?
Least volatile components
Undesirable, heavier alcohols (fusel oils) that vaporize in the later stages of distillation. Known as 'feints' in the Old World.
1411
What are the important chemical reactions that occur during distillation?
Alcohol and water are separated
| Alcohol is more volatile than water (ethanol boils at 173 degrees F, water boils at 212 degrees F)
1412
Describe the distillation process
consist of heating fermented liquid and then capturing the fumes
1. heat base product to at least 173 degrees F but no more than 211 degrees F.
2. alcohol vaporizes
3. vapors are captured and cooled
4. when alcohol vapors cool they become liquid again
5. all spirits are clear directly from the still
6. distillate is divided into 3 parts: heads, hearts, tails
Most spirits are sold at 40% alcohol by volume
1413
What are the 2 types of stills?
1. Pot still
| 2. Continuous, Column, Coffey or Patent still
1414
What are the ingredients for spirits and why?
fruit, grain, vegetables
| anything that can be fermented into alcohol can be distilled.
1415
Describe the pot still process and what kind of product it produces
Batch process – more than one distillation is required to produce a spirit of sufficient alcoholic strength
less efficient, therefore must be repeated
has more flavor and retains character of base product
requires maturation in cask to mellow enough to drink
1416
Describe the process and ending product of the Continuous still
continuous process
more efficient than pot still
produces higher alcohol product
one time only
very pure, highly rectified and less flavorful and character
coffey or patent still are other names for it
not all product require maturation
1417
What is brandy?
Brandy is made from distilled wine made from grapes or fruit.
1418
Describe the location, climate, and soil of Cognac
North of Bordeaux
Borders Atlantic Ocean
Maritime
Chalky Soil
1419
Describe the vitification and vinification of cognac
Highly mechanized
High yields as you need a lot of product
Chaptalization is forbidden
Aim to make a High Acid, Low Alcohol Wine
1420
Describe the history of cognac
```
controlled by AOC law
large vineyard area
small growers sell to large houses
Large houses dominate
long history of successful exports
River contributed to trade
Dutch were responsible for cognac's breakthrough – they were taking wine home and distilling it
Founder of many houses were English, Irish, and Scottish
```
1421
What are the two primary types of brandy?
Grape Brandy and Fruit Brandy
1422
What are the three specific AOC designations allowed in Cognac?
1. Cognac
2. Eau–de–vie de Cognac
3. Eau–de–vie de Charentes
1423
Who regulates Cognac?
BNIC – Bureau National Interprofessional du Cognac
1424
Describe the maturation process of cognac
Cognac picks up most of its flavor and color from wood ageing
Amount of aging defines the quality and style of cognac
All matured in french oak
( type of french oak forest influences as well )
1425
In the addition of Juniper, how many other flavor sources are there for gin?
There are over 100 sources of flavor for gin.
1426
What are the four primary aroma/flavor combinations for gin?
1. Juniper, floral, fruity with a lack of citrus
2. Citrus and floral
3. Predominant floral
4. No dominant attributes
1427
Where is Armagnac located and what is the climate like?
South of BX
Gascony
Warmer and more continental than Cognac
1428
What is the soil like in Armagnac?
mixture of sand and clay
1429
Certain botanicals combine the backbone of of the gin character. Name the 6 main backbone ingredients.
1. Juniper berries
2. Coriander (peppery and citrus)
3. Orris root (violets)
4. Citrus ( lemon and orange peel)
5. Cardamom (grapefruit and floral)
6. Angelica root (peppery and pinene)
1430
What are the two primary sources of gin flavor?
1. Spirit base – grain or other fermentable resource/Pot still or Column still
2. Botanical recipe – Natural or Compound
1431
Describe the distillation process of Armagnac
Traditionally single distilled
Armagnac still (alambic armagnacais) – their version of a pot still
Continuous method and pot still used
heads and tails removed
retained spirit is lower in alcohol than cognac – around 70%
full flavored and full of character
1432
Describe the maturation labelling of Armagnac
```
VS
– 2 yrs aging in barrel
VSOP
– 5 yrs aging in barrel
XO
– 6 yrs aging in barrel
Some Armagnac is also vintage dated
Some sold at cask strength
```
1433
What distilled products are made in Spain?
```
2 DO controlled brandy producing regions:
1) Jerez
most important in terms of quantity
aged in solera in jerez
most grapes from La Mancha
made from Airen
2) Penedes
made from Parellada
```
1434
What distilled product is made in Italy?
Grappa
made from wine pmace
caffe coretta = coffee w/ grappa in it
1435
What is Calvados?
Brandy made from the distillation of apple cider
From Normandy (N France)
Patent is still used for Cidre de Normandy (lesser product)
AC Calvados du Pays d'Auge must be distilled twice in a Pot still and is generally considered to be best quality
Best are oak aged
1436
What are some other Fruit Distillates?
```
Not oak aged
Clear
Made from fermented fruit
Poire William
Framboise
Kirsch
```
1437
What is Scotch Whiskey?
Distilled from low–alcohol, ale–like liquid
Produced in Scotland
Must be aged for a minimum three years in wood barrells
1438
What is the difference between Malt Whiskey and Grain Whiskey?
Malt = distilled twice in a pot still, 100% Malted barley
Grain = distilled in a continuous still, may contain other grains like wheat, maize, rye
1439
What are the main stages of Scotch Malt Whiskey production?
1. Malting
2. Mashing
3. Fermentation
4. Distillation
5. Maturation
1440
Describe the Malting process of Scotch Whiskey production
aka Conversion
Malting barley
Drying with peat fired flames = smoky flavor
Drying with other heat source = malting, more delicate flavor
1441
Describe the Extraction or Mashing process of Scotch Whiskey production
Extraction – similar process to bee production
starch converted to sugars
Resulting liquid is fermentable
1442
Describe the Fermentation process of Scotch Whiskey production
Once the wort has been fermented it is known as wash""
1443
Describe the Maturation process of Scotch Whiskey production
Min 3 years
traditional use of sherry casks (don't want new wood. now going to other sources for wood: bourbon barrels, port barrels, etc.)
Age on bottle is min age of spirit
Flavours concentrate during aging
Some single cask" and "vintage"
Most spirit is cut with distilled water prior to bottling"
1444
What are the factors that contribute to the character flavor of Scotch Whiskey?
Use of peat in the kilns to dry the grain gives earthy, sooty, tarlike, smoky aromas
Location of the distillery
Water and rock it travels through
1445
What are the main types of scotch whiskey?
Mostly based on the location of their distillery:
Highland – huge range of styles, big river, most distilleries
Islay – island. Peat
Campbelltown – less peaty
Lowland – traditional low peat
Other Islands
1446
What is Irish Whiskey and how is it made?
```
Peat not normally used in malting
Based on barley and other cereals
Barley is not 100% malted
Triple distilled in a pot still
Aged in wood in Ireland
Lighter and smoother than Scotch
```
1447
What is Bourbon or Kentucky Straight Whiskey?
51% corn
Sour mash – yeast from the previous batch – produces a consistent style
2 years in heavily charred barrels – imparts vanilla character
Pot and patent stills
straight" is aged for 2 years"
1448
What is Vodka?
Traditionally made from Potatoes
Now can also be made from grain, molasses, and rice
Made from a variety of materials
Patent still
Charcoal filter
Purity is everything (no taste. filter it out)
1449
What are some other flavored spirits?
Gin
Schnapps
Macerate after 2st distillation
spirit with botanicals
juniper usually present
1450
What is Rum?
mainly distilled from fresh sugar cane (agricole) or molasses (industriel)
Produced in tropical countries or islands.
1451
In the barrel, what 4 processes begin to create maturation?
1. Extraction
2. Evaporation
3. Reactive Oxidation
4. Concentration
1452
What are the 3 types of beverage alcohol crafted by man?
1. Wine
2. Spirits
3. Malt
1453
Name the 7 main classes of spirits in their order of development.
1. Whiskey
2. Brandy
3. Vodka
4. Liqueurs
5. Gin
6. Rum
7. Tequila
1454
What is Lignin to barrels?
A complex chemical compound found in most wood and plants. It makes up 25% to 30% of the oak mass. The heating of Lignin yields vanillin and syringol which smell and taste like vanilla.
1455
What is Hemicellulose?
A rather weak heteropolymer found in almost all plant cells that dissolves easily by a dilute acid like alcohol. It is a primary component of oak.
1456
What is the red layer" of a barrel?"
When the oak is charred the hemicellulose is carmelized into a reddish strata of oak. It provides the spirit with flavors like caramel, chocolate and butterscotch.
1457
What is the natural color of oak matured spirits?
Red
1458
What causes color in oak matured spirits?
Toasted oak tannins and the degradation and carmelization of hemicellose.
1459
What is head space in a barrel?
Oxygen enters the barrel to fill the ever expanding head space" and turns acids and alcohols into flavors. Known as "Reactive Oxidation"."
1460
What were distilled liquids called in the 14th century?
Ardent Spirits
1461
Define Beer in the distillation process.
A fermented mixture of water, grains and yeast that is distilled into whiskey; it is a thick, yeasty, porridge–like mash that is fermented to 9% ABV before distillation begins.
1462
What is a potable spirit?
A spirit that is suitable for consumption.
1463
If a spirit is 40% ABV, what is its proof?
80 proof
1464
What does yeast do?
Causes fermentation by secreting an enzyme that converts simple sugars into ethanol alcohol and carbon dioxide.
1465
Who first called distilled liquids alcohol?
Arabs
1466
What are the proof parameters for all whiskey?
Distilled at less than 190 proof and bottled at no less than 80 proof.
1467
What are the five primary whiskey families?
1. American
2. Canadian
3. Irish
4. Japanese
5. Scotch
1468
What are the proof parameters for Bourbon?
Distilled not exceeding 160 proof, stored at no more than 125 proof and bottled at not less than 80 proof.
1469
What can be added to Bourbon and/or Tennesse whiskey after distillation but before bottling?
Only pure water to lower the alcohol to no lower than 80 proof.
1470
What is cask stength whiskey?
Whiskey that has no added water.
1471
What are the standards of Canadian Whiskey?
Must be aged in small wood for no less than 3 years,mashed, distilled and aged in Canada, no less than 40% ABV and may contain caramel and flavoring.
1472
Why must Scotch be distilled to an alcoholic strength of less than 94.8% ABV?
So it retains the flavors of the raw materials used in its production.
1473
What is an Irish Pot Still Whiskey?
Whiskey made of 100% barley, mixed malted and unmalted and distilled in a pot still.
1474
What is the minimum age requirement for Scotch?
Three years
1475
What is the main difference between Old World and New World whiskey?
The Old World family has a malt centered flavor profile while those of the New World showcase the impact of barrel maturation.
1476
What are the 3 presentaion styles of all whiskey?
1. Light and Gentle
2. Flavorful and Spicy
3. Full–bodied
1477
Natural congeners give whiskey the potential to present to the palate up to 6 areas of aroma and flavor attributes. What are they?
1. Grain
2. Sweet Aromatics
3. Fruit
4. Spice
5. Wood
6. Peat Reek/Malt effect notes
1478
What are the five sources of flavor for every whiskey?
1. grain recipe
2. water
3. fermentation process
4. distillation process
5. maturation process
1479
Is age important to whiskey?
Only in regards to how long it takes the whiskey to mature. Maturation is the most complex process.
1480
Explain the five natural processes in the maturation of whiskey in barrels.
1. Original components react with each other.
2. Water and/or alcohol evaporate resulting in a loss of volume.
3. The alcohol/congener mix react to oxygen to create a new range of aromas and flavors.
4. The spirit extracts color, aroma and flavor from the oak.
5. The reactive and extractive processes cause concentration.
1481
What differentiates New World and Old World whiskey in the maturation process?
Geographic location. Old World is a cooler climate than New World because it is located further North.
1482
Which whiskey will experience an overall gain in alcohol strength as it matures, Old World or New World?
New World because the warmer maturation temperatures drive more water out of the oak than alcohol.
1483
Why do Old World whiskies lose alcohol faster than New World in the maturation process?
The cooler more humid warehouse conditions cause the moist air to permeate the barrels infusing aromatics but the alcohol evaporates faster than the water in the cooler conditions..
1484
Which requires a longer maturation time, Old World or New World?
Old World because of cooler climate and one story maturation warehouses with a cool damp environment and little air circulation. Also Old World uses primarily used barrels.
1485
What is a vatted whiskey?
An Old World whiskey that is a blend of single malt whiskies which have been distilled at more than one distillery.
1486
In general, how does Irish whiskey differ from Scotch?
The malt has not been exposed to a peat reek process and it is distilled 3 times in copper pot stills.
1487
Which style of whiskey do the Japanese emulate?
Scotch whisky
1488
What classifications of whiskies are New World?
Canadian, Bourbon, Rye, Corn, Wheat, Blended, Light & Spirit. Mostly from North America.
1489
Which whiskey is always charcoal mellowed?
Tennessee Whiskey
1490
What are the 4 types of Canadian Whisky?
Flavor, Grain, Blended, Single Malt
1491
What are the 3 flavor presentation styles of Brandy?
1. Light and gentle
2. Flavorful and fruity
3. Full–bodied and robust
1492
What are the 4 basic areas of Brandy flavor?
1. Fruit
2. Sweet Aromatics
3. Spice
4. Wood
1493
What are the 4 sources of flavor for Brandy?
1. wine/fruit base
2. fermentation process
3. distillation process
4. maturation/blending or lack thereof.
1494
What are the 2 types of Brandy?
1. Grape Brandy
| 2. Fruit Brandy
1495
Name 3 of the top appellation specific grape wine based brandies.
1. Armagnac
2. Brandy de Jerez
3. Cognac
1496
What are 2 types of Pomace Brandy?
Italian Grappa and French Marc
1497
What are Cognac fermentation and distillation specifications?
1. No sugar is allowed in fermentation.
2. Distillation must be by 'brouillis (first distillation) and 'repasse' (second distillation) in a traditional Charentais still (copper) not exceeding 30hl
1498
When must distillation of Armagnac be finished?
February following the harvest.
1499
How old is a VSOP Armagnac?
At least 5 years old
1500
What kind of fruit can be fermented and distilled to make fruit brandy?
Any fruit.
1501
Hemicellulose has little strength. T or F
True
1502
What makes up 20% to 30% of oak mass?
Lignin is a complex chemical compund found in most wood and plants.
1503
What is a red layer" in a barrel?"
When the oak is toasted and charred the sugars carmelize into a strata of oak that is reddish in color.
1504
What does syringol taste and smell like?
Vanilla
1505
What is the only natural color of oak matured spirits?
Red
1506
What species of tree is the oak?
The genus Quercus is native to North America.
1507
What is the difference between American oak and French oak?
French oaks give wine great refinement. American oak contributes greater texture and resistance to aging.
1508
What are tannins?
Astringent, bitter polyphenols found in the oak barrels. When the barrel is toasted and charred the tannins will degrade into colot and mouthfeel attributes.
1509
What flavor does the lactones in oak impart?
Coconut
1510
What were distilled liquids called in the 14th century?
Ardent spirits from the Latin word ardor" which means "to burn"."
1511
What is the prime influencer on maturation time in the barrel?
geographic location
1512
What does a warmer temperature do to the maturation process?
An overall gain in alcohol strength due to the fact that warmer temperatures drive more water out of the barrel than alcohol.
1513
Old World whisky requires a shorter maturation period than New World whisky. T or F
False – the Old World climate is generally cooler, the maturation warehouses are usually one story and made of stone and has little circulation and they mature in used barrels, all taking a longer time.
1514
What is a blended straight whiskey?
A blend of 100% straight whiskies.
1515
How many gallons in a full sized barrel?
53 gallons
1516
What is a Mashbill?
The grain recipe used to make a specific whiskey.
1517
What does a Doubler do?
A type of still that is used to accomplish the second distillation of American whiskey. It removes impurities and concentrates the alcohol even further.
1518
What is the difference between high wines" and "low wines"?"
low wines" are the product of the first distillation of whiskey, "high wines" come after the second distillation."
1519
How does a Thumper" differ from a "Doubler"?"
Low wines enter a thumper as vapors that are bubbled through water causing a thumping noise. Low wines enter a Doubler in condensed liquid form and make no distinctive noise.
1520
What is Sweet Mash?
Mash that is fermented using fresh yeast only without the addition of backset. No straight American whiskey currently produced use this method.
1521
Brandy can be matured in one of 3 main ways. Name them.
1. No aging – colorless and very fruit forward in character.
2. Single barrel aging – golden or brown color – caramel color may be added.
3. Solera process – a repetitive process of moving portions from younger barrels of brandy to mix with portions of older barrels of whiskey.
1522
Can a solera brandy be vintage dated?
No – solera brandy is a product of mixing brandy from several years.
1523
Jerez, Cognac and Armagnac are 3 or the 4 brandy appellations designated. Name the 4th and where it is from.
Lourinha is from western Portugal's Estremadura region.
1524
What are the 3 AOC designations of Cognac?
1. Cognac
2. Eau–de–vie de Cognac
3. Eau–de–vie de Charentes
1525
What is the difference between Calvados and Applejack?
Mainly that Calvados is from Normandy, France and Applejack is from America. They are both apple brandies with some production variances.
1526
What is Kirschwasser made from? What type of spirit is it?
Kirschwasser is a brandy made from cherries.
1527
What are the 3 classifications of aroma and flavor of Vodka?
1. Natural
2. Fermentation derived
3. Processed
1528
The congener Ethyl Proprionate has what flavor/aroma characteristics?
Sweet, fruity, rum, fragrant
1529
The congener Ethyl Laurate has what flavor/aroma characteristics?
Fruity, floral
1530
The congener Ethyl Myristate has what flavor/aroma characteristics?
Mild waxy, soapy
1531
The congener Ethyl Palmitate has what flavor/aroma characteristics?
Mild waxy
1532
The congeners Fusel Oil and Isoamyl Alcohol have what flavor/aroma characteristic in common?
Whiskey
1533
The congener Acetal has what flavor/aroma characteristics?
Strong, tart, fruity
1534
The congener Acetaldehyde has what flavor/aroma characteristics?
Pungent, diluted coffee or wine
1535
What are the 3 flavor presentation styles of Vodka?
1. Crisp and clean
2. Medium
3. Creamy
1536
By US standards, what is the difference between neutral spirits and vodka?
Vodka is neutral spirits after being distilled or treated with charcoal or other materials.
1537
Which country has more rigorous standards for the production of Vodka, US or EU?
The US
1538
The materials used to produce vodka are usually very expensive. T or F
False
1539
What are the 3 primary classifications of flavored Vodka?
1. Fruit flavored
2. Spiced
3. Cafe Expressions
1540
Can a vodka made in the US have an age statement?
No – vodka produced in the US is never aged.
1541
What makes vodka different from all other distilled spirits?
Whiskey, brandy, tequila, rum, liqueurs and gin are all distilled at a lower proof to retain a distinctive flavor profile. Vodka is distilled at a high proof.
1542
What are the two distillation processes that make vodka neutral?
1. Distillation flows continuosly through tanks containing no less than 1 1/2 pounds charcoal per gallon of spirit for a minimum of 8 hours.
2. Distillate is agitated for a minimum of 8 hours with 6 pounds of charcoal per 100 gallons.
1543
Does vodka have to be filtered in charcoal?
No, some producers use fine sand made from ground silicone dioxide.
1544
What proof are vodka's generally bottled at?
80 to 100 proof
1545
Vodka can be made from any fermentable material. T or F
True – all cereal grain, potato, corn, beets, grapes and even sugarcane can be fermented to make vodka.
1546
Technically, what is a cordial?
An invigorating and stimulating preparation like peppermint cordial.
1547
European cordials are very high in alcohol. T or F
False – European cordials are non alcoholic and used as flavor enhancing in mixed drinks.
1548
Where will you most likely find peat reek"?"
Peat reek is found in Old World Whiskies.
1549
What is fermentation?
Fermentation is the process that creates alcohol fro sugar. Yeast + Sugar = Alcohol + CO2
1550
What is a proprietary liqueur?
A liqueur with a recipe composed of flavor components unique to that specific brand, i.e. Tuaca
1551
What is the difference between a wort" and a "cook"?"
Both are terms for mash". Wort is Old World and cook is New World."
1552
What are the 4 sources of flavor for liqueurs?
1. Base spirit selection
2. Flavor source
3. Flavor extraction method
4. Sweetener
1553
What are the 2 basic methods of adding flavors when making liqueurs?
Cold method and Hot method
1554
Which type of flavors are extracted using the cold method in liqueur production?
Fruit flavors
1555
How many major classifications of whiskey are produced around the world?
Eight
1556
Name the 3 cold methods of flavor extraction for liqueurs.
Infusion, Maceration or Percolation
1557
What is the infusion process in liqueur production?
Water or a spirit is used to soak or steep the botanical.
1558
What is the maceration process in liqueur production?
The flavor source is first pressed, crushed, cut, etc before being infused or steeped.
1559
What is the percolation process in liqueur production?
Water or base spirit is pumped over the flavor source to percolate through it and is repeated continuously. It may take weeks or months.
1560
What is a compound liqueur?
A mix of high proof neutral spirits and flavoring(s) that may have sweetener and color added.
1561
In liqueur production, how many flavor profile options are there?
At least 6,500
1562
What is the minimum and maximum amount of sweetener that can be added to liqueur?
2.5% to 35%
1563
Does Bourbon liqueur have to follow the same regulations as Bourbon whiskey?
Yes
1564
If the label says Brandy Liqueur, what is the flavor source material?
Grapes
1565
What are the two sources of origins of todays liqueurs?
Medicinal and Scientific, both with a degree of religious inspiration.
1566
What is the liqueur production equation?
base spirit X flavor option X flavor method X sugar content = total number of possible liqueurs
1567
Which country became famous for its Curacao?
Holland
1568
What one country of origin recognizes Gin as its home spirit?
None – Gin can be made in any country but is not claimed by any.
1569
What flavor is Angelica?
Peppery and pinene
1570
What flavor is Coriander?
Peppery and citrus
1571
What flavor is Cardamom?
Grapefruit and floral
1572
What flavor is Cassia?
Cinnamon
1573
What flavor is Orris?
Violet
1574
What flavor is Anise?
Licorice
1575
What are the three flavor presentation styles of Gin?
1. Light and Crisp
2. Aromatic and Flavorful
3. Full–flavored
1576
What are the 6 primary areas of flavor for Gin?
1. Fruit
2. Floral
3. Herbal
4. Citrus Blend
5. Gin Resin
6. Spice
1577
Name the two primary sources of flavor for Gin.
1. Spirit base – whether it is grain based or another fermentable sugar resource.
2. Botanical recipe – Natural or Compound
1578
What is Genever?
A style of Gin produced mainly in Holland, Belgium and Germany that is malt based so it displays distinctive earthy aromas and flavors.
1579
What are the 6 classifications of botanicals?
Seed, Herb, Bark, Fruit, Flower and Other flavor sources.
1580
By law, manufactureres cannot qualify their Gin by age. T or F
True
1581
What 2 types of Gin does the US government recognize?
Distilled Gin and Compound Gin
1582
How is Distilled Gin made?
From the original distillate of mash or the redistillation of spirits with juniper berries and other aromatics customarily used.
1583
How is Compound Gin made?
By Mixing high proof neutral spirits with extracts or oils of juniper berry and other botanicals and flavorings.
1584
What are the two methods of producing Compound Gin?
Cold Compounding and Compounding Essence
1585
London Dry, Plymouth, Genever and Old Tom are all what types of Gin?
Distilled Gin – Only American Dry can be made by the Compound method.
1586
Which countries produce light, clean styles of rum?
Barbados, Cuba, Puerto Rico, Trinidad, US Virgin Islands all produce light, clean styles of Rum.
1587
Sugar cane came to the Caribbean from where?
Africa is the origin of sugar cane, a perennial tropical grass.
1588
Which world" does Rum originate?"
Rum is the first of two New World" spirits developed as a result of European colonizations of the Americas."
1589
What is the minimum proof for Rum at bottling?
Rum is bottled at a minimum of 80 proof.
1590
Why is it sometimes called Rhum?
Rhum is French for Rum.
1591
Natural congeners in Rum give the potential for 6 areas of aroma and flavor attributes. Name them.
1. Sugar Cane
2. Sweet Aromatics
3. Fruit
4. Spice
5. Wood
6. Spirit notes
1592
What are spirit notes in the aroma and flavor of rum?
Medicinal, Solvent & Ethanol are spirit notes in rum.
1593
What are the 3 primary flavor presentation styles of Rum?
1. Light & Clean
2. Medium style
3. Full bodied/pungent
1594
Guadelupe, Grenada, Jamaica and Martinique all produce what style of rum?
Medium style rums that begin to show a build in molasses and anise character with hints of vanilla.
1595
Where is considered the birthplace of Rum?
The Caribbean region.
1596
A full–bodied/pungent rum has big, bold molasses, fruity, spicy and anise character. Which islands/countries produce this style?
Dominican Republic, Guyana, Surinam, French Guyana, Haiti all produce full–bodied/pungent rums.
1597
All true Rum is distilled outside Europe. T or F
True – However, some European countries do import rum and store it for maturation while others craft products that are similar to rum.
1598
What are the 2 types of Rum produced?
Agricole and Industriel – Differentiated by the form the sugar cane is in when it is presented for fermentation in the wash.
1599
What is Agricole Rum produced from?
Agricole rum is produced exclusively from freshly pressed sugar cane juice.
1600
What is the predominant Rum type produced around the world?
Industriel Rum is more common than Agricole.
1601
What is Industriel Rum produced from?
Molasses – a by–product of the sugar manufacturing process.
1602
What is the composition of Molasses?
Molasses is 55% sugar by volume of which 16–17% is sucrose, the rest being glucose and fructose.
1603
What is Seco Herrerano?
Panama produces this spirit from sugar cane that is similar to vodka because it is triple distilled.
1604
Batavia Arrack or Arrack is a fermentation of sugar cane juice and what else?
Red rice is used in the production of Arrack.
1605
What are the names of 2 spirits produced from sugar cane in Mexico?
Aguardiente de cana and Charanda are flavored and unflavored sugar cane based liquors produced in Mexico.
1606
What is Tuzemak?
Tuzemak is crafted from sugar beet sugar primarily in the Czech Republic.
1607
True Aguardiente is produced how?
Aguardiente is distilled from molasses infused with anise and has additional sugar cane juice added after distillation.
1608
All Rum Distilleries use in some manner the same 4 sources of flavor. What are they?
1. Sugar cane
2. Water
3. Yeast
4. Barrel Wood
1609
There are rigid standards for the production of Rum. T or F
False – Rum has no defined production methods other than the required use of sugar cane juice as the fermentable source and a minimum distillation proof level of 80
1610
Sugar cane juice or molasses is thinned or diluted with water prior to fermentation and called what?
Wash or Mash
1611
In Rum production, what may be added to the Wash/Mash prior to fermentation?
Dunder – the sugar cane residue from a previous distillation and Skimmings – the froth that resulted from boiling the cane juice during its refinement into sugar.
1612
A fast working yeast produces what style of Rum?
Light/Clean style – slower–working yeasts causes more esters to develop during fermentation, creating fuller–tasting rum.
1613
Rums can take up to 20 days to ferment, is that necessary to complete fermentation?
No – normal fermentation takes 2–3 days, the rest of the time is used for the formation of character.
1614
Distillation of Rum beer" will form new congeners as a result of pyrolysis. What is that?"
Pyrolysis is heat induced chemical changes.
1615
Pot–Still distillation produces a heavier style of Rum. T or F
True – Pot Stills are less efficient than Column Stills and allow some of the heavier congeners to carry over into the distillate.
1616
Does Rum mature faster than Scotch?
Yes – due to the tropical climate common to most Rum producing areas.
1617
Irish and Scotch producers lose 1 –2% of their volume to evaporation each year. What happens to Rum?
Rum producers may lose as much as 10% angels share". This factor increases flavor concentration and advances maturation."
1618
Dark Rum is required to age for a minimum of 2 years in barrels. T or F
False – Although Amber/Gold Rum is typically aged at least 2 years there is no set standard. Many countries require 1 year. Also it could have caramel color added.
1619
In Rum production, what are short beers?
Washes that have a short fermentation period, used in the production of silver/white rums.
1620
Do Silver/White Rums ever mature in barrels?
Some white rum producers use nonreactive containers but most is aged in uncharred or reused barrels. Additional filtration is used to eliminate any color.
1621
A 10 year old Rum is aged for 10 years in the barrel. T or F
False – A 10 year old Rum is a blend of aged rums with the youngest being 10 years old.
1622
What is the minimum ABV for Spiced or Flavored Rums?
Flavored/Spiced Rums are bottled at no less than 30% ABV (60 proof).
1623
What is Overproof Rum?
A rum with a proof level that exceeds 120 (60% ABV).
1624
In the history of Rum production, what was the Triangle Trade"?"
Slaves from Africa were exchanged for molasses from the West Indies that was exchanged for Rum in New England that was exchanged for slaves in Africa. This practice was abandoned in 1807.
1625
What is Grand Arome?
Grand Arome is Rhum Industriel made from fermented molasses and vinasse (residue after distillation).
1626
What is bagasse?
Bagasse is sugar cane stalk fiber after it has been crushed or pressed to remove the juice.
1627
What is a gooseneck?
A gooseneck connects the pot or kettle of a pot still to the condenser or retorts.
1628
What is houillage?
Houillage is recasking, the annual ritual where rum from the same production year is used to fill other barrels of rum to replace the angels share.
1629
What is leeze?
Same as vinasse. Leeze is residue left after the alcohol has been distilled from the fermented wine.
1630
If you are relaxing on an island, enjoying rum with friends and sharing the news of the day, what are you doing?
Liming – derived from the term for 18th century British sailors.
1631
Where is tequila produced?
Only in Mexico, primarily in the state of Jalisco, but also in the states of Guanajuato, Michoacan, Nayarit and Tamaulipas.
1632
What are 3 words in common use as names for agave?
Maguey, Mezcal and Agave
1633
Are agave plants sensitive to region of cultivation or terrior?
Yes
1634
Where in the state of Jalisco will you find agave with a herbaceous and spicy aroma?
Amatitan and Nayarit regions of Jalisco have agave with an herbaceous and spicy aroma.
1635
Describe agave grown in the Highland region of Jalisco.
The Highland region produces a more floral and sweet agave.
1636
Where does the final aroma and flavor profile of tequila come from?
1. Type of agave
2. Distillation process
3. Aging process
1637
Is the influence of fermentation stronger than the agave origin?
Yes
1638
Is agave a member of the cactus family?
No – Agave is a succulent and is a member of the Amaryllis family.
1639
The Highlands of Jalisco is a cooler region than Amatitan. T or F
True – Los Altos (Highlands) has a daily average temperature of 18 degrees C while Amatitan has an average of 24 degrees C.
1640
What is the soil composition in the valley of Jalisco?
More volcanic than Highlands, which contains more clay.
1641
What are the optimum sea levels for cultivation of agave in Jalisco?
Between 1100 and 2800 m above sea level, 85% are between 1600 and 2200 m above sea level.
1642
How long does it usually take for an agave plant to mature?
6 to 8 years
1643
The 'Mother' agave plant is always allowed to reach sexual maturity. T or F
False – Before the agave can flower, the flower stalk is cut.
1644
Is pulque made from blue agave?
No – Three different types of agave are considered appropriate for making pulque, but not blue agave.
1645
What is pulque?
The first agave drink was called 'pulque' and is fermented like wine.
1646
What is a pulquero?
Pulque brewer
1647
What is aguamiel?
Honey water from the agave.
1648
What is Inulin?
A polymer of fructose found in aguamiel.
1649
Pulque spoils rapidly. T or F
True – Pulque usually spoils in a few days and cannot be canned or distilled.
1650
What is a tinacales?
A fermentation shed used in the production of tequila.
