Spirits & Liqueurs Flashcards

Question

Fine Bretagne XO aging?

Answer 1

Min 10 years

Answer 2

Min 10 years

Answer 3

Traditionally released in a mouth-blown artisan bottle called the Bô, with an approx. capacity of 70 cl. Haute-Saone and Vosges departments

Answer 4

Min 3 months - Distilled before April 30th

Answer 5

2 years in barrels less than 60hl

Answer 6

Minimum 3 varietals  Minimum 2 years in barrels less than 6hl

Answer 7

Martinique must include ‘Rhum Agricole’ on label  Municipalties - Fort-de-France, Marin, La Trinité

Answer 8

Min 8 weeks in tank

Answer 9

Min 12 months in oak

Answer 10

3 years in oak

Answer 11

4 years in oak

Answer 12

6 years in oak

Answer 13

6 years in oak

Answer 14

From Sonora with Agave angustifolia (Yaquiana)

Answer 15

A blend of Bacanora blanco with Reposado or Anejo

Answer 16

Bacanora aged for at least 2 months in containers of oak or encina wood.

Answer 17

Bacanora aged for at least 1 year in oak containers of a maximum 200-liter capacity.

Answer 18

Bacanora produced solely from the distillation of Agave angustofolia.

Answer 19

Made from Agaves: angustifolia, asperrima, weber, potatorum, salmiana Acronym WAPAS

Answer 20

Young mezcal

Answer 21

Matured in glass for 12 months in cool dark place.

Answer 22

Mezcal aged in oak barrels for at least 2 months.

Answer 23

Mezcal aged in oak barrels of no more than 200-liter capacity for at least one year.

Answer 24

Made from Dasylirion Wheeleri

Answer 25

either Sotol Blanco blended with Sotol Reposado or a Sotol aged in wood for 1-2 months.

Answer 26

Aged for a minimum 2 months in oak, chestnut, acacia, beech, or ash wood casks with a maximum 210-liter capacity

Answer 27

Aged for a minimum 1 year in wood casks with a maximum 210-liter capacity

Answer 28

Original states of production Jalisco, Nayarit, Guanajuato, Michoacan, Tamaulipas Made with Agave tequilana (blue agave)

Answer 29

Spirit enhanced by "mellowing" with caramel coloring or oak extracts.

Answer 30

Aged for a minimum of 2 months in oak or encino oak containers.

Answer 31

Aged for a minimum of 1 year in oak or encino oak barrels. Maximum barrel size is 600 liters.

Answer 32

Aged for a minimum of 3 years in oak or encino oak barrels. Maximum barrel size is 600 liters.

Answer 33

Remy-Martin

Answer 34

Courvoisier

Answer 35

Otard, AKA. Chateau de Cognac

Answer 36

Ragnaud Sabourin

Answer 37

Mistelle, produced in the Languedoc-Roussillon region of southern France. Production involves the addition of grape spirit to grape must, during the early stages of fermentation.

Answer 38

A type of Kräuterlikör (herb liqueur) from Germany, belonging to the group of Halbbitter (semi bitters). This 35% by volume alcohol is a type of bitters. It has been in production since 1963 in Bodenheim, near Mainz, using a recipe from 1938.

Answer 39

A Norwegian aquavit which has been carried on board a Wallenius Wilhelmsen vessel, sailing around the globe and crossing the Equator twice. LINIE has been produced according to the same botanical recipe, which includes a special blend of Nordic herbs and spices. It undertakes a four-month-long sea journey around the globe, where it matures in oak casks previously used for sherry. (16 months aging in total in ex Sherry casks)

Answer 40

From Bali, it's a fermented rice, made with a dry-starter called ragi tape. Brem has a role in temple ceremonies of Hinduism called Tetabuhan. Sweet and acidic, this boozy beverage has an abv of between 5-14%. Brem can either be white or red depending on the proportions of white and black glutinous rice used in production.

Answer 41

Feni is from India and is made with cashew or coconut palm. Exclusively made in Goa, this usually home-made alcoholic beverage has a typical abv of 42-45%. In the coconut palm version of the drink, a ‘render’ undertakes the gruelling and lengthy process of collecting juice from the bud of palm tree flowers

Answer 42

From Iran and made with raisins, dates/saccharum plant. Before the 1979 revolution Aragh Sagi was traditionally produced in several Iranian cities. After it was outlawed in 1979, it became a black market and underground business. The name Aragh Sagi literally translates as ‘doggy distillate’ after the Meikadeh company produced a variant that had a picture of a beagle on the bottle.

Answer 43

Hanini is a widely-available after-dinner digestif in Malta and across the Mediterranean. The liqueur was named after the HMS Hanini, owned by the Magro family, which eventually sunk after decades of service transporting herbs, carobs and cereals across various ports in the Mediterranean.

Answer 44

Lakka – or cloudberry – is an amber-coloured edible fruit similar to the raspberry or blackberry, which has an abv of around 21%. Sweet and mature, the longer the cloudberries are steeped [usually between two and six months], the richer the flavour of this traditional Finnish liqueur.

Answer 45

Pacharán is a sloe-flavored liqueur that is mostly associated in Navarre, but it is also enjoyed in other Spanish regions. The drink is made by macerating sloes (blackthorn) in an anise-flavored spirit.

Answer 46

Orujo is an ancient Spanish pomace brandy that is enjoyed throughout the country, but it is usually associated with northern Spain—namely Galicia, León, and Asturias. In its basic form, orujo comes as a clear, strong spirit with an alcohol content that varies between 40-50%. The drink is occasionally aged or infused with various ingredients such as herbs and fruits.

Answer 47

An ancient herbal liqueur that hails from Pomaretto in Turin, Piedmont.

Answer 48

Mandarinettois a traditional Sicilian liqueur made with fresh, organic mandarin oranges

Answer 49

Myrtle liqueur from Sardinia, Italy. The myrtle berries are macerated in alcohol, and the macerate is then sweetened, filtered, and bottled.

Answer 50

Italian liqueur from Livorno Italy made from Italian brandy, vanilla and Mediterranean citrus essence

Answer 51

Zucca is an Italian herbal liqueur prepared with authentic Chinese Rhubarb root and infused with rare, natural herbs.

Answer 52

Rowan berry, anise, yellow gentian, angelica, ginger, seville orange, star anise, laurel, cinnamon, nutmeg. Traditionally consumed by Danes at festive occasions. Literally translating as ‘Old Danish’, the complete recipe for Gammel Dansk is a secret.

Answer 53

Killepitsch is a herbal liqueur from Düsseldorf, Germany. It is a blood red colour and is flavoured with fruits, berries, herbs and spices. Its alcohol content is 42% by volume. Killepitsch has been produced by Busch family of Düsseldorf since 1858

Answer 54

The Czech national liqueur, Becherovka is matured in oak and contains cinnamon, cloves, nutmeg and other herbs.

Answer 55

Hungarian liqueur, 40 carefully selected herbs and spices, including ginger, angelica root, lemongrass, and orange peel. The blend is aged in oak casks for six months

Answer 56

Piemontese moscato wine flavoured with Cardoon and other botanicals

Answer 57

Any 3 of Aloe ferox, angelica, gentian, mint, myrrh, saffron. Bern, Switzerland

Answer 58

Brooklyn, USA

Answer 59

Three varieties of California artichokes, cardoon and grapefruit, along with 18 secret herbs and botanicals. Washington DC, USA

Answer 60

It comes from Campania and contains cinnamon from Ceylon, juniper from Italian Appennino, wild mint from river banks around Benevento, cloves, star anise, white pepper, orris root, nutmeg and saffron (which gives the liqueur its vivid yellow hue).

Answer 61

27 herbs and botanicals, including aloe ferox, bitter orange, cardamom, chamomile, galangal, laraha, laurel, myrrh, saffron, zedoaria From Lombardy

Answer 62

A bitter liqueur from Marche made with Bitter orange peel, cinchona bark, cinnamon, clove, gentian, honey, rhubarb root

Answer 63

A bitter liqueur from Marche made with bitter and sweet orange peels, cinchona bark, cinnamon, clove, gentian flower, gentian root, honey, rhubarb root

Answer 64

A bitter liqueur from Lombardy made with Gentian, juniper, wormwood, yarrow

Answer 65

A bitter liqueur from Trentino made with Rhubarb root and a proprietary blend of alpine herbs and berries

Answer 66

A bitter liqueur from Veneto made with Artichoke and 12 other secret herbs and botanicals

Answer 67

A bitter liqueur from Veneto made with bitter orange, gentian, peppermint

Answer 68

A bitter liqueur from Basilicata made with More than 30 ingredients, including aloe ferox, angelica

Answer 69

A bitter liqueur from Sicily made from bitter orange, lemon, pomegranate

Answer 70

Nonino. A bitter liqueur made with bitter orange peel, cinchona bark, galangal, gentian, licorice, quassia, rhubarb root, saffron, tamarind.

Answer 71

A bitter liqueur from Marche made with Anise, clove, gentian, orange peel, saffron, violet flower

Answer 72

A French Liqueur made from pears and Cognac.

Answer 73

Vieux Pontarlier is an anisette craft-distilled in Pontarlier, Bourgogne-Franche-Comté, the historic “Capital of Absinthe.” Select botanicals and Pontarlier-grown wormwood, which is considered the finest in the world, are distilled in a chardonnay grape base spirit from Burgundy.

Answer 74

A herbal Liqueur from Pays Basque. Two versions, green (from 16 plants and spices, peppermint flavour being dominant); yellow (from 13 herbs and spices, herbaceaous with subtle nuances of honey).

Answer 75

A Herbal liqueur from Savoie, France. Alpine wormwood is the most prominent herb.

Answer 76

Chichibu located in Saitama, Japan made by Ichiro Akuto

Answer 77

Glengyle Glen Scotia Springbank

Answer 78

Isle of Lewis

Answer 79

Wellington - Hidalgo Peninsula - Lustau Apostoles - Gonzales Byass Cardenal - Valdespino

Spirits & Liqueurs Flashcards

(125 cards)