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CSS > Whiskey Production & History > Flashcards

Whiskey Production & History Flashcards

1
Q

EU for the vessel used for mixing ground malt with hot water

A

Mash tun/Lauter tun

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2
Q

The stage where germination of the grain is stopped

A

Kilning

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3
Q

The sugary liquid that drained away from the ground grain

A

Wort

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4
Q

In Scotland, this process may occur in a washback

A

Fermentation

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5
Q

In this stage of production, enzymes complete the starch conversion process

A

Mashing

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6
Q

Type of sugar that is produces when grain is soaked in water

A

Maltose

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7
Q

If used to produce whiskey, water that contains high levels of this mineral can give the spirit a black hue

A

Iron

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8
Q

The list of ingredients that will be fermented for a particular type of whiskey

A

Grain Bill or Mash Bill

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9
Q

Mineral found in soft water

A

Sodium

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10
Q

Stage of whisky production during which grain is soaked in water

A

Malting

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11
Q

Term used for roasted, ground grain

A

Grist

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12
Q

Term used for fermented liquid that is ready to be distilled

A

Wash

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13
Q

Term used for malted barley or grain

A

Green Malt

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14
Q

In the US, this vessel may be used for mixing ground malt with hot water

A

Mash Cooker

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15
Q

Which grain is considered to be the best source of enzymes that will help to convert starch to sugar?

A

Barley

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16
Q

Which American statesman created the Bottled-in-Bond Act of 1897?

A

E.H. Taylor

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17
Q

What are the 4 primary grains used in the production of whisky?

A

Barley, Corn, Rye, Wheat

18
Q

Name the enzymes that are released during the malting process

A

Alpha amylase and beta amylase

19
Q

According the the US Standards of Identity, whisky must be distilled at less than _______abv

A

95%

20
Q

According to EU laws, European whisky must be distilled at less than _______abv

A

94.8%

21
Q

Aging requirement for US whiskey

A

No specific time requirement, but must be ‘stored in oak’

22
Q

According to the TTB, an age statement is required on the label of any whiskey less than how old?

A

4 years

23
Q

Aging requirement for EU whiskey

A

minimum 3 years in wooden casks not exceeding 700L

24
Q

Minimum bottling ABV for US whiskey

A

40%/80 Proof

25
Q

Minimum bottling ABV for EU whiskey

A

40%/80 Proof

26
Q

Required mash bill for Bourbon

A

minimum 51% corn

27
Q

Maximum allowed distillation ABV for Bourbon

A

80%/160 Proof

28
Q

Oak storage requirement for Bourbon

A

Stored at no more than 125 proof in charred, new American oak

29
Q

Required mash bill for US corn whiskey

A

minimum 80% corn

30
Q

What are the 5 basic steps of whiskey production?

A
  1. Mash/Wort Preparation
  2. Fermentation
  3. Distillation
  4. Maturation
  5. Blending and Bottling
31
Q

Grinding the roasted malt into grist

A

Milling

32
Q

Mixing the ground grains with hot water to initiate saccharification

A

Mashing

33
Q

Vessels used in the mashing stage

A

Mash cooker/Mash tun

34
Q

Draining the sugary liquid from the ground grain particles

A

Washing

35
Q

Term sometimes used for the final stages of washing

A

Sparging

36
Q

What is hard water?

A

Contains minerals such as magnesium, calcium, phosphates

37
Q

What is soft water?

A

Contains only sodium

38
Q

Large, closed containers used for fermentation in Scotland

A

Washbacks

39
Q

Name the still used for the first distillation in batch distillation, and what it produces

A

Wash still or Beer still, low wines

40
Q

Name the still used for the second distillation in batch distillation, and what it produces

A

Spirit still; high wines or new-make spirit

41
Q

Piece of equipment used to sample, measure, and classify new-make spirits

A

Spirit Safe

42
Q

Name the styles of whiskey as pertains to the practice of blending

A
  1. blended
  2. single barrel
  3. barrel-proof or cask-strength

CSS (20 decks)

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