Production
What is the most common source of heat for a still in modern time?
Steam (steam coil)
What is a spirit made with discarded grape skins called?
Pommace Brandy
examples: Grappa, Marc
What are the most important grains for whisky production?
Barley, corn, wheat, rye
What are the two base products of sugar cane spirits?
Cane juice and molasses
How old can agave plants age to?
15-20 years
What is the difference between fractions and congeners?
Fraction- any molecule in a spirit
Congener - a fraction that has a detectable aroma
What type of still is used for high quality fruit spirits?
A pot still
Explain the malting process
- Barley is packaged into nets
- Nets are placed in a warm, damp room
- Barley unpacks starch granules and gives off enzymes
- Grain is heated to kill green plants
What is the name of the product most used in the Caribbean to make rum?
Blackstrap molasses
What type of still must be used to produce vodka?
Column still
*added because Hugo said it was wrong on his test and I am making a point
What is the effect of the height of a pot still?
The higher the still, the more reflux happens and more group three fractions fall back into the still and won't make it into the spirit. Less complexity and texture
Name the 3 fruit spirit regions of France and their corresponding major fruit production (specific)
Calvados - Apples and some pears
Cognac - Ugni Blanc (grape)
Armagnac - Baco Blanc and Folle Blanche (grape)
Which type of still is typically used for bourbon? Explain a mash bill and what it is required to have
Column still - the breakdown of grains used in their mash, which has to be 51% corn
What is the name for rums sent to Europe for aging?
Continentally aged rums
How much non-agave sugar can be added to tequila vs mezcal before distillation?
Tequila: 49%
Mezcal: 0%
Explain reflux versus rectification
Reflux: Liquid and gas in the vapor move around in the still and interact, changing their composition
Rectification: the rise in ABV due to reflux
What is the key difference between pisco from Peru vs Chile?
Peruvian pisco must be unaged while Chilean pisco can be aged in oak (usually short aging)
What is the main difference between Canadian and American whisky?
In Canada, they process the grains separately and blend them after maturation
Name regulations for Cuabn rum
- Column still distillation
- Molasses base
- Maturation in oak barrels
Where do aromas in vodka come from?
Post-distillation process
Distinguish Group 1, 2, and 3 fractions
Group 1: fractions with a boiling point much lower than ethanol
Group 2: ethanol and fractions with a similar boiling point
Group 3: fractions with a boiling point much higher than ethanol, includes water and other fractions
Name the differences between Armagnac and Cognac aging terms
Cognac: VS (2 years), VSOP (4 years), XO (10 years)
Armagnac: Blanche (3 months in steel), VS (1 year), VSOP (4 years), Hors d'âge/XO/Vintage (10 years)
Explain a single grain whisky from Scotland
A blend between malted barley and one other grain (corn or wheat). Distilled to a high strength in a column still. Usually used in blends and rarely sold on their own
What is the difference between Jamaica rum and Jamaican rum?
- Jamaica rum is made, aged, and bottled in Jamaica and must be dry
- Jamaican rum can be aged and bottled elsewhere and can be sweetened
Describe the three ways of processing agave
Steaming: Use brick ovens to steam and gently cook the piña while developing characteristic aromas. Rarely used exclusively
Roasting: Roasting the piña in stone-lined pits. A fire is lit to heat the stones and the piñas are arranged on the stones once the fire goes out. Mostly used in Oaxacan mezal
Diffusing: Uncooked piñas are put into a diffuser and a liquid rich in fructans is produced and then cooked - Less aromas in final product