I Wanna Die

Sparkly

100

The 5 methods to make sparkly. Go in depth on champagne for extra 10 points (judged by other contestants for correctness)

Methode Champenoise, Petillant Naturel, Sodastream, Methode Charmat, Transverage 

200

Blanc de Noirs, Blanc de Blanc

Blanc de Noirs - Pinot Noir or Meunier or Blend

Blanc de Blanc - Chardonnay Only

300

Medium smooth and fine bubbles

Tank Method

400

Tete de Cuvee

• Highest quality, meticulously selected, most expensive
• Can be vintage or non vintage

500

Name every champagne glass and their pros and cons

Flute: Lower Surface Area retains carbonation, Lowers oxygen-wine ratio, creates a better mouth texture, Looks good. Tall bowl was due to sediment sinking to the bottom to sip the top

Coupe: Looks good after the titty of Marie Antoinette. Lets aroma and bubbles escape too fast

Tulip: Increased aroma due to wider bowl. Mouth is still narrow enough to reduce fizz loss.

Distillation

100

The main source of fermentation

What is complex carbohydrates? (or sugars)

200

Processing starch into fermentable sugar

What is Malting?

300

Congeners, where they come from, what they flavour 

• Chemical compounds from mash by yeast during fermentation
• Taste Base for brown spirits
  • Whiskey, Dark rum, Brandy
  • Produced along with main product of fermentation

400

Distilled alcohol is medicinal

What is a suspension for medicinal herbs?

500

Reflux

When vapour condenses on the still head and runs back down into the boiling liquid. Refluxed liquid will be richer in the less volatile constituents of the vapour compared with the liquid being produced in the condenser at a time. Therefore, the greater amount of reflux, the richer the vapour passing to the condenser will be in the more volatile constituents. The effect of reflux over a distillation will be to produce a distillate with higher alcohol strength than if no reflux had taken place

Whiskey

100

Course meal/flour 

Grist

200

The fermented mash of Tennessee Whiskey composition

80% Corn + 10% Rye + 10% Malted Barley

300

The reason why scotch became popular (+10 points if you can name)

Phylloxera kills brandy grapes which caused increased demand in scotch

400

Flavour Compounds (60p) + their flavour (20p)

1. Lactones, Oak - Woody, Coconut
2. Phenolics, Peat - Smoky, Medicinal, “Sea-side”
3. Aldehydes, Oak “Lifted” - Vanilla, Grassy, Spicy, Almond
4. Ester, (Stone-)fruit - Apple/Pear, Fruity
5. Buttery, Rubbery, Sulfurous 

500

Flavour differences between scotch and american whiskey

Audience input

Brandy

100

Must

Fermentation of grape juice 

200

Heating of Cognac

Direct Firing

300

Brandy made from grape skin after fermentation

"Pomace" Brandy - Grappa and Marc

400

Name the Differences between American & French Oak
Cutting - Drying - Flavours - Price

Hand Split: 1 - 1.5 per tree | Sawn: 2+ per Tree

Air Dried 3 - 4 years |Kiln Dried 2 years

Spicy, Vanillin, Delicate | “sweet” coconut, Overt

$1200 for 300L | $900 for 300L

500

Difference in Grapes and Distillation between Cognac and Armagnac

Grapes:

Both use Ugni Blanc, Folle Blanche, Colombard. Armagnac uses Baco 22A. Armagnac grapes are riper
Cognac is dry, high acid, little flavour

Distillation: 

Cognac: Double Distillation, First Distillation must be in Pot still
Armagnac: Single Distillation in either Column or Alembic

Gin

100

The best way to drink Gin

Shot

200

Why people started distilling Genever

Surplus in crops 

300

Name 10 botanicals (30 points per correct)
Name 5 aussie botanicals for 5 extra points or lose equivalent of points when wrong

Juniper - Coriander - Angelica Root - Lemon - Orange - Orris Root - Cardamom - Licorice - Cinnamon/Cassia - Lavender

400

Differences between London Dry and Distilled Gin

Distilled Gin: Can have other Additives, Juniper does not have to be predominant (is though), can have colourings

London Dry: Must be High Quality Ethyl Alcohol

500

Name 6 Flavour Influences

1. Raw Material

2. Distillation Method
3. Reflux/Lyne arm angle
4. Length of Distillation
5. The Cut
6. Bottling Strength