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X.O.

"Extra Old". Aging designation for brandy that has been aged a minimum of six years in wood for Cognac and a minimum of ten years in wood for Armagnac.

Aguamiel

"Honey Water"; Unfermented sap of agave used to make pulque or process for fermentation into mezcal or tequila.

V.S.

"Very Special". Aging designation for brandy aged a minimum of three years in wood for Cognac and one year for Armagnac. Equivalent to Three Star (***) designation.

V.S.O.P.

"Very Superior Old Pale". Aging designation for brandy aged a minimum of four years in wood. Equivalent to Five Star (*****) and Reserve designations.

Bitters

--Bitter and aromatic essences and flavors incorporated into an alcohol base --Contain carminative herbs thought to aid digestion --Derived from fruits, barks, herbs, spices, seeds, flowers and other components --Are bitter but may have sufficient sweetness to be classed as liqueurs --Currently consumed as aperitifs and digestifs as well as cocktail ingredients --Some bitters are considered "not fit for use as beverage" because of high concentrations of bitter components (Angostura, Peychaud's, Fee Brothers Bitters, etc.)

Fruit-Flavored Brandy

--Do not confuse with Fruit Brandy --Made solely with a brandy base --bottled at a minimum of 72 proof --contains more than 2.5% sugar by weight --listed as being in the Liqueur category

What is the European Union definition of vodka?

--can exhibit organoleptic characteristics of the raw materials --these characteristics are required to be selectively reduced --product may be flavored to enhance these or other specific qualities --bottled at a minimum of 75 proof

Definition of Liqueurs (4 parts)

--flavored spirits --minimum 2 1/2 % sugar by weight --any spirit base or combination of bases --with or over fruits, plants, or other natural flavoring substances or extracts

What is the definition of Flavored Vodka?

--must use natural flavoring materials --may use addition of sugar --must be bottled at no less than 30%abv/60 proof --name of predominant flavor must appear on the label --wine may be added but if more than 2.5% the name and percentage of the wine must be displayed on the label

What are the four requirements in the global definition of whiskey/whisky?

-Fermented mash of grain -Distilled below 190 Proof -Stored in oak containers -Bottled at no less than 80 Proof

What are the necessary requirements of whisky in the Scotch Whisky Order of 1990?

-Scottish distillery -Water, malted barley, other whole grains added -Processed at that distillery into mash, converted to fermentable sugars only by endogenous enzymes -Fermented only by addition of yeast -Distilled to 94.8% abv so that it retains the flavor of the raw materials used in production -Matured in Scotland in oak casks no less than 3 years -No added substances other than water & caramel coloring -May not be bottled at less than 40% abv

Non-alcoholic beverages, such as beer and wine may contain no more than_____ percent alcohol by Volume (abv). a. 0.3 b. 0.5 c. 0.7 d. Less than 1.0

0.5% abv

Ramos Gin Fizz

1 /12 ounces gin 1/2 ounce lemon juice 1/2 ounce lime juice 2 ounces milk 1 egg white Couple drops orange flower water 2 ounces club soda Shake without soda; strain into a highball glass with ice and add soda. No garnish.

Tom Collins

1 /12 ounces gin 2 ounces sour mix 4 ounces club soda cherry and orange slice

Brandy Punch

1 /34 liters brandy 8 ounces triple sec 8 ounces dark rum 24 ounces lemon juice 16 ounces orange juice 8 ounces Grenadine 32 ounces club soda 16 ounces black tea (optional) sliced oranges

Stone Rickey

1 /34 ounces gin 1/2 ounce fresh lime juice 2 ounces orange juice 1 ounce simple syrup 4 ounces club soda orange slice

Boccie Ball

1 1/2 ounces Amaretto di Saronno 1 1/2 ounces orange juice 3 ounces club soda

Bacardi Cocktail

1 1/2 ounces Bacardi light rum 2 ounces sour mix 3 dashes grenadine lemon zest

Hot Rum Punch

1 1/2 ounces Barbados rum 1 ounce Cognac 3 ounces boiling water 1/2 ounce lemon juice 1 tsp brown sugar 3--4 cloves spiral of lemon peel

Irish Coffee

1 1/2 ounces Irish whiskey 1 tbsp brown sugar 6 ounces hot black coffee whipped heavy cream lemon wedge to rim the glass

Extra-Dry Martini

1 1/2 ounces London Dry Gin 1 dash dry vermouth olive or lemon zest

Classic Martini

1 1/2 ounces London Dry Gin 3/4 ounce dry vermouth olive or lemon zest

Fuzzy Navel

1 1/2 ounces Peachtree schnapps 4 ounces orange juice

Pimm's Cup

1 1/2 ounces Pimm's No. 1 3 ounces lemonade 1 ounce lime juice top with club soda apple slice or cucumber slice garnish

Pisco Sour

1 1/2 ounces Pisco 1 ounce lime juice 1 ounce simple syrup 1/2 egg egg white (optional) 1 dash Angostura bitters

Godfather

1 1/2 ounces Scotch 3/4 ounce amaretto

Dry Rob Roy

1 1/2 ounces Scotch whisky 3/4 ounce dry vermouth 1 dash Angostura bitters lemon zest

Rob Roy

1 1/2 ounces Scotch whisky 3/4 ounce sweet vermouth 1 dash Angostura bitters lemon zest

Rusty Nail

1 1/2 ounces Scotch whisky 3/4 ounces Drambuie

Perfect Rob Roy

1 1/2 ounces Scotch whisky 3/4 ounces combined dry and sweet vermouth 1 dash Angostura bitters cherry or lemon zest

Deluxe Manhattan/Southern Comfort Manhattan

1 1/2 ounces Southern Comfort 3/4 ounce dry vermouth cherry or lemon zest

Sicilian Kiss

1 1/2 ounces Southern Comfort 3/4 ounces amaretto

Scarlet O'Hara

1 1/2 ounces Southern Comfort 4 ounces cranberry juice

Comfortable Screw

1 1/2 ounces Southern Comfort 4 ounces orange juice orange slice

Jack Rose Cocktail

1 1/2 ounces applejack 1 /34 ounces sour mix couple dashes Grenadine Apple slice or cherry

Dry Manhattan

1 1/2 ounces blended or rye whiskey 3/4 ounces dry vermouth 1 dash Angostura bitters lemon zest

Perfect Manhattan

1 1/2 ounces bourbon or blended whiskey 3/4 ounce combined dry and sweet vermouth cherry or lemon zest

Manhattan

1 1/2 ounces bourbon or blended whiskey 3/4 ounce sweet vermouth cherry Classic recipe includes a dash of Angostura bitters.

Between The Sheets

1 1/2 ounces brandy 1 ounce sour mix 1/2 ounce triple sec 1/2 ounce light rum

Stinger

1 1/2 ounces brandy 3/4 ounce white creme de menthe

White Lady

1 1/2 ounces gin 1 ounce Cointreau

Singapore Sling

1 1/2 ounces gin 1/2 ounce Peter Heering Cherry Heering 1/4 ounce Cointreau 1/4 ounce Benedictine 4 ounces pineapple juice 1/2 ounce lime juice 1/4 ounces Grenadine 1 dash Angostura bitters club soda (optional) cherry and orange slice Shake without soda, then add soda with mix in highball glass.

Gin Rickey

1 1/2 ounces gin 1/2 ounce lime juice 4 ounces soda lime wedge

Pink Lady

1 1/2 ounces gin 3/4 ounce simple syrup 1/4 ounces Grenadine 1 ounce heavy cream

French 75

1 1/2 ounces gin or Cognac 1 ounce lemon juice 1 tsp superfine sugar 6 ounces Champagne or sparkling wine

Gimlet

1 1/2 ounces gin or vodka 1 1/2 ounces Rose's lime juice lime wedge optional

Daiquiri

1 1/2 ounces light rum 1 /34 ounces sour mix cherry serve in a sour glass

Pina Colada

1 1/2 ounces light rum 1 ounc Myer's dark rum or similar 2 ounces Coco Lopez 4 ounces pineapple juice 1 ounce heavy cream crushed ice pineapple chunk and cherry for garnish

Mojito

1 1/2 ounces light rum 2 sprigs mint 1 ounce Simple syrup 3/4 ounce lime juice Dash Angostura bitters (optional) 4 ounces club soda Muddle mint with simple syrup and lime juice before adding other ingredients. Shake and then add soda.

Sloe Gin Fizz

1 1/2 ounces sloe gin 1 ounce sour mix 4 ounces soda cherry and orange slice

Americano

1 1/2 ounces sweet vermouth 1 1/2 ounces Campari 3 ounces club soda lemon zest

Margarita

1 1/2 ounces tequila 1 ounce Cointreau 3/4 ounce lime juice. Salt rim of glass.

Tequila Sunrise

1 1/2 ounces tequila 4 ounces orange juice 1/2 ounce Grenadine float orange slice and cherry

Cosmopolitan

1 1/2 ounces vodka 1/2 ounce Cointreau 1/2 ounce lime juice 1/4 ounce cranberry juice orange slice

Sex on the Beach

1 1/2 ounces vodka 1/2 ounce Peachtree schnapps 2 ounces orange juice 2 ounces cranberry juice

Sea Breeze

1 1/2 ounces vodka 2 ounces grapefruit juice 2 ounces cranberry juice

Cape Codder

1 1/2 ounces vodka 3 ounces cranberry juice lime wedge garnish

Black Russian

1 1/2 ounces vodka 3/4 ounce Kahlua

Godmother

1 1/2 ounces vodka 3/4 ounce amaretto

Madras

1 1/2 ounces vodka 4 ounces cranberry juice and orange juice combined

Moscow Mule

1 1/2 ounces vodka 4 ounces ginger beer lime garnish

Salty Dog

1 1/2 ounces vodka 4 ounces grapefruit juice Rim glass with salt

Harvey Wallbanger

1 1/2 ounces vodka 4 ounces orange juice Galliano float orange slice and cherry

Bloody Mary

1 1/2 ounces vodka 4 ounces tomato juice salt and pepper to taste 2 dashes Worcestershire sauce 3 dashes Tabasco sauce 1/4 ounce lemon juice horseradish (optional) 1 tsp celery salt (optional) Celery stalk or lime wedge.

Lemon Drop

1 1/2 ounces vodka or citrus-flavored vodka 1/2 ounce lemon juice 1 sugar cube or 1 tsp superfine sugar Shake; rim outside of glass for sugar

Ward 8

1 1/2 ounces whiskey 1 3/4 ounces sour mix 1/4 ounce Grenadine cherry or orange slice

Whiskey Sour

1 1/2 ounces whiskey 1 3/4 ounces sour mix cherry Serve in a sour glass

The Highball

1 1/2 ounces whiskey 4 ounces ginger ale Serve in a tall glass with ice

Peppermint Patty

1 1/2 ounces white creme de cacao 3/4 ounce white creme de menthe

Champagne Cocktail

1 cube sugar 2 dashes Angostura bitters 6 ounces Champagne

French Coffee

1 ounce Cointreau 1/2 ounce Kahlua 1 tbsp brown sugar 6 ounces hot black coffee 1 1/2 ounces whipped cream lemon wedge to rim the glass

Golden Cadillac

1 ounce Galliano 1 ounce creme de cacao 1 ounce heavy cream

Golden Dream

1 ounce Galliano 1/2 ounce triple sec 1 dash orange juice 1 dash heavy cream

Mexican Coffee

1 ounce Kahlua coffee liqueur 1 tbsp brown sugar 6 ounces hot black coffee 1 1/2 ounces whipped cream lemon wedge to rim the glass

Pearl Harbor

1 ounce Midori 1/2 ounce vodka 4 ounces pineapple juice

Woo-Woo

1 ounce Peachtree schnapps 1/2 ounce vodka 4 ounces cranberry juice

Alabama Slammer

1 ounce Tennessee Whiskey 1 ounce amaretto 1/2 ounce sloe gin 1 dash lemon juice This can be shaken and strained

Sidecar

1 ounce brandy 1 ounce Cointreau or triple sec 3/4 ounce lemon juice orange zest

Brandy Alexander

1 ounce brandy 1 ounce dark creme de cacao 1 ounce cream or milk nutmeg sprinkle

Negroni

1 ounce gin 1 ounce sweet vermouth 1 ounce Campari one half slice of orange or flamed orange peel Build over ice in an Old Fashioned glass

Pink Squirrel

1 ounce light creme de cacao 1 ounce creme de noyaux 1 ounce heavy cream

Grasshopper

1 ounce light creme de cacao 1 ounce green creme de menthe 1 ounce heavy cream

Mai Tai

1 ounce light rum 1 ounce Mount Gay Gold rum 1 ounce orange curacao 1/2 ounce orgeat syrup 1/2 ounce lime juice Garnish with lime or chunk of pineapple, cherry and sprig of mint

Zombie

1 ounce light rum 1 ounce Myer's dark rum or similar 1 ounce orange curacao 2 ounces sour mix 1/2 ounce Grenadine 1 1/2 ounces orange juice 1/2 ounce lemon juice 1 ounce lime juice 1 tsp brown sugar 1 ounce overproof rum as a float (optional) sprig of ming and tropical fruit as garnish

Death in the Afternoon

1 ounce pastis or Pernod 5 ounces Champagne

Spanish Coffee

1 ounce rum 1/2 ounce Tia Maria coffee liqueur 6 ounces hot black coffee 6 ounces whipped cream lemon wedge to rim the glass

Stone Sour

1 ounce rye 1 1/2 ounces sour mix 1 ounce fresh orange juice cherry

White Russian

1 ounce vodka 1 ounce Kahlua 1 ounce cream (This is frequently served as a long cream by adding four ounces.)

Toasted Almond

1 ounce vodka 3/4 ounce amaretto 3/4 ounce Kahlua 1 /12 ounces cream

Roasted Almond

1 ounce vodka 3/4 ounce amaretto 3/4 ounce Kahlua 4 ounces milk

Champagne Cobbler

1 slice orange 1 lemon wedge 1 pineapple wedge 3/4 ounces maraschino liqueur 4 ounces Champagne Muddle fruit in a mixing glass, add ice and stir; strain into a Champagne tulip/flute

Kir Royale

1 splash creme de cassis 6 ounces brut Champagne

Kir

1 splash creme de cassis 6 ounces dry, tart white wine such as Aligote

Identify the five factors or components in crafting tequila, in order.

1. Agave 2. Water 3. Fermentation 4. Distillation 5. Maturation

Identify the four specific variables that will distinguish one whiskey from another?

1. Choice of grain base 2. Distillation equipment and methods 3. Choice and preparation of maturation vessels 4. Practices of blending and bottling

The five possible styles of tequila, in order of maturation/development, are:

1. Joven Abocado 2. Blanco/Silver 3. Reposado 4. Anejo 5. Extra Anejo

What are the six requirements for Bourbon Whiskey?

1. Made in USA 2. minimum 51% corn 3. maximum 160 Proof distillation 4. maximum 125 Proof in barrel 5. Aged in charred, new American white oak barrel 6. Water only additive

The invention of the column still process changed the distillation industry for two reasons. What are they?

1. Significantly more efficient (and cheaper) than pot stills 2. Provided ability to distill to much higher alcohol strengths.

The process of "malting the barley" to prepare it for fermentation requires three distinct steps to complete. What are they?

1. Sprouting 2. Cooking 3. Soaking with water

Why is American white oak used for most barrels?

1. Widely available 2. Strength and resilience 3. Malleability to shaping 4. HIgh tannin makes it resilient to disease and insects 5. Wood grain resists leaks but allows porosity of oxygen

Bombay Punch

1/2 liter sweet sherry 1/2 liter brandy 3 ounces triple sec 3 ounces maraschino liqueur 2 liters Champagne 1 liter club soda 6 ounces lemon juice 5 ounces simple syrup

Pousse-Cafe

1/2 ounce Grenadine 1/2 ounce yellow Chartreuse 1/2 ounce creme de cassis 1/2 ounce white creme de cacao 1/2 ounce green Chartreuse 1/2 ounce brandy

B-52

1/2 ounce Kahlua 1/2 ounce Bailey's Irish Cream 1/2 ounce Grand Marnier or Mandarine Napoleon

Hawaiian Tropical Punch

1/2 ounce each rum, vodka, amaretto, creme de banana 2 ounces orange juice 2 ounces pineapple juice 1 1/2 ounces Grenadine as float

Long Island Iced Tea

1/2 ounce vodka 1/2 ounce gin 1/2 ounce tequila 1/2 ounce rum 1/2 ounce triple sec 1 1/2 ounces sour mix 3--4 ounces Coke as a float lemon wedge or wheel as garnish

Cafe Grande

1/3 ounce Tia Maria coffee liqueur 1/2 ounce dark creme de cacao 1/2 ounce Grand Marnier 1 tbsp brown sugar 6 ounces hot black coffee 1 1/2 ounces whipped cream lemon wedge to rim the glass

Tom and Jerry

12 eggs, separated; 1/2 jigger rum; 2 lb powdered sugar; 1/2 jigger brandy; 2 tsp cinnamon;1/2 tsp ground allspice; 1/2 cup boiling water; 1/2 tsp nutmeg; 1/2 ounce vanilla

What is the minimum proof at which vodka must be distilled, and why?

190 Proof. Made at high proof to eliminate as many congeners as possible = neutral spirits

Sherry Cocktail

2 1/2 ounces Fino sherry 1/2 ounce absinthe 1/2 ounce maraschino liqueur orange peel

Port Wine Cocktail

2 1/2 ounces port 1/4 ounce brandy

If an American whiskey is labeled "Straight", what does that signify?

A. it is from a single barrel of whiskey B. it is made from 100% corn grain C, it is aged for a minimum of two years in charred barrels D. no additives but caramel coloring for consistency can be used

Vodka regulations require distillation at 190 Proof or higher because... A. the intent is to create a neutral spirit by cooking off most odor and flavor compounds B. the producers want as high an alcohol level as possible C. heads and tails don't have to be separated in this process D. column stills have to work at a high heat and proof level to be efficient

A. the intent is to create a neutral spirit by cooking off most odor and flavor compounds

Dunder

Acidic residue left on bottom of still from previous distillation, which may be added to subsequent fermentations to promote yeast propagation. Often associated with Jamaican Rum.

Charcoal

Activated carbon material made by charring wood product; used to filter vodka or other spirits to further refine them.

When did Blended Whiskey become prominent in America? Why?

After the Repeal of Prohibition there was not enough stock of straight whiskey, so producers had to blend straight whiskies with lighter spirits to extend supply.

Bacanora

Agave distillate made in Sonora, Mexico from maguey, not blue agave.

Joven Abocado

Age classification solely for tequila, but NOT for 100% Agave tequila; indicates the tequila is un aged and has been colored and sweetened with caramel. Export products can be labelled as Gold or Oro.

Anejo

Aged. From root word "ano", year. Age classification for both rum and tequila. No minimum for rum; tequila requires minimum of 12 months in oak barrel.

Describe the essential flavor of ethanol.

Alcohol faintly resembles solvent with a hint of lemon.

Liquor

Alcoholic beverage made by distillation rather than just fermentation.

What is the Italian name for bitters and bitter liqueurs?

Amaro (singular); Amari (plural)

Tahona

Ancient traditional massive stone wheel used to crush and extract aguamiel from cooked agave.

Flavor

Any flavoring material added to a distillate, the name of which is generally included on the spirit's label.

Aroma

Any property detected by the olfacory system. Usually reserved for fresh and pleasant odors.

Vodka can be made from...

Anything fermentable. Most vodka is made from grain currently. General rule is to use whatever fermentable is least expensive and most available.

Still

Apparatus for distilling liquids consisting of a vessel in which the substance is vaporized by heating, and a cooling unit in which the vapor is condensed.

Calvados

Apple brandy made in delimited area in France's Normandy Departement. Double distilled in pot stills; aged in Limousin oak. Most prestigious appellation is Calvados du Pays d'Auge. Domfrontais indicates pears were also used in the spirit's production.

Saccharification

Application of heat to a starch to trigger the enzymatic processes of converting the starch to fermentable sugar.

With which brandy-producing area is Ténarèze associated? a. Cognac b. Armagnac c. Brandy de Jerez d. Calvados

Armagnac. Ténarèze is one of the three AOCs in Armagnac.

Describe the process of sprouting or malting barley.

Barley grain is kept warm and moist until it begins to sprout. Sprout breaks through the hull as enzyme changes starch to maltose to easily fermentable sugars.

Malted Barley

Barley which has been steeped in water and allowed to germinate to activate enzymes to convert starches to fermentable sugars.

Barrel-aged spirits gain color from extraction of caramelized sugars, oxidation and __________________.

Barrel tannins

The significant flavor of whisky/whiskey is derived from what two primary sources?

Base Cereal product Maturation in oak.

Liqueurs: Four Basic Steps of Production

Base spirit selection Flavor source Flavor extraction method Sweetener

Wash

Beer or wine that is the resulting liquid of an initial alcoholic fermentation. which is often placed into a still to be distilled into a spirit.

Potable Spirit

Beverage fit or suitable for drinking.

Short Cream Drinks

Brandy Alexander Golden Cadillac Golden Dream Grasshopper Pink Lady Pink Squirrel Toasted Almond White Russian

Unaged Brandy

Brandy bottled without undergoing any aging in wood, generally reserved for fruit and pomace brandies.

Highball Variations

Cuba Libre--rum and coke, lime garnish Jack and Coke--Jack Daniels and Coke Jack and Ginger--Jack Daniels and ginger ale Presbyterian--whiskey, ginger ale and club soda 7 and 7--Seagram's 7 and 7UP

Which of the below listed liqueurs are considered generic? Curacao Triple Sec Cherry Heering Amaretto Cointreau Frangelico Creme de Yvette

Curacao Triple Sec Amaretto Creme d Yvette Cherry Heering, Cointreau and Frangelico are proprietary liqueurs.

What is the first step of harvesting the blue agave for tequila?

Cutting the flower stalk.

Because of its type of construction, a combination pot and column still does not use a reflux valve. True or False?

False.

Flavored vodkas are required to re-distill their flavors into neutral spirits. True or False?

False.

London Dry Gin may be made only in England. True or False?

False. London Dry is a style of gin and is not limited to a single place.

Juniper/Juniper Berry

Female seed cone grown various species of juniper trees; most common is Juniperus communis. Used as a spice in cooking and also gives gin it's distinctive aroma and flavor.

Pulque

Fermented agave beverage usually made from three different varieties of agave (but not from blue agave.)

Musto

Fermented must of aguamiel distiller into tequila.

Bagasse/Bagasso

Fibrous material left over from crushed or cooked agave (tequila) or sugarcane stalk (rum.)

Jimador

Field laborer who harvests agave.

Blending

Finish process to create a consistent product of spirits. May consist of different barrels, vintages or ages, and/or different types of spirits. In some spirits unsweetened caramel may be added for coloring.

Brouillis

First distillation in Cognac pot still. Usually results in 25% alcohol. Comes from French, "to brew or boil".

Hot Method

Flavor extraction that uses distillation to extract essential oils from the flavoring agent; used mostly for seeds and flowers.

Marc

Fnch term for pomace brandy, usually labelled with the designated region of production (Marc de Bourgogne).

Rhum Vieux

Fr., a rhum tha has been aged for more than three years in a barrel smaller than 650 liters.

Rhum Paille

Fr., a straw colored rhum aged for less than three years.

Rhum Agricole

Fr., agricultural rum. Rum made from fresh sugarcane juice, as opposed to rhum industriel, which is made from molasses. Martinique has an AOC for rhum agricole.

Industriel

Fr., industrial; rum made from molasses, as opposed to rum made from fresh sugarcane juice.

Rhum

Fr., rum. Used to denote differences between French West Indies and other rums of the Caribbean Sea.

Hors D'Age

Fr., without age or age unknown; requires minimum ten years of wood aging, although it may be for much longer.

Solera Process Aging

Fractional aging and blending process typically used in aging Brandy de Jerez,a lthough it may be used with other spirits.

Agricole

French. Agricultural. Signifies use of raw sugar cane rather than molasses for fermentation and rum distillation.

Liqueur Types

Fruit Herbal Bean, Nut and Seed Cream Cremes Whisky/Whiskey

What are the characteristics of ethyl laureate?

Fruity and floral.

The Dutch word for gin was "Genever." What was that name derived from?

Genever was the Dutch word for juniper.

Genever

Gin-like spirit originally distilled in Holland, Belgium and Germany from malted grain mash, bottled at 70--80 Proof. May have some sweetness on palate and is most commonly bottled in a distinctively shaped and textured container.

Long Cream Drinks

Girl Scout Cookie Roasted Almond

Mash Bill

Grain recipe used to produce a specific whiskey. For example, a bourbon might be made from a mash bill of 70% corn, 20% rye, and 10% malted barley.

Of the eight types of spirits, which have base sources that must undergo a saccharification process before fermentation?

Grain-based--whiskey and Agave-based---tequila.

Small Grains

Grains other than corn that are used in any American whiskey recipe.

Armagnac

Grape based brandy produced in delimited area of Gers, Gascony in SW of France. Distilled in a column/pot still, aged in black oak, and can be labeled with vintage date or an age statement.

Cognac

Grape-based brandy from delimited regions of the Charente/Charente-Maritime Departements of Western France. Requires double distillation in special copper pot stills and minimum aging in oak barrels.

Grist

Ground grains.

The process of alcoholic fermentation occurs when yeasts convert sugar into alcohol, carbon dioxide gas and ________________.

Heat

Proof

Historic scale to measure alcohol content of a spirit. In the U.S., proof is two times the percent of alcohol by volume.

Liqueur Extraction Methods

Hot Method: Distillation Cold Methods: Infusion Maceration Percolation Compounding

International Coffee Drinks

Irish Coffee Irish Kiss Cafe Grande French Coffee Mexican Coffee Spanish Coffee

Grappa

Italian term for a pomace brandy, usually labeled with the designated region of production.

Of the five styles of tequila, the one not allowed in 100% Agave Tequila is ________________________.

Joven Abocado

Identify the five designations of Tequila (Mixto).

Joven Abocado Blanco/Plata Reposado Anejo Extra Anejo

Grande Champagne Cognac

Label designation for Cognac produced from highly prized grapes grown solely in the Grande Champagne district.

Blanco

Label designation for rum and tequila indicating a spirit that is colorless and unaged. Synonymous with plata (silver.)

Fine Champagne Cognac

Labeling term for Cognac from grapes grown in a combination of Grand Champagne and Petite Champagne, with at least 50% derived from Grande Champagne.

Spirit

Liquid containing ethanol (ethyl alcohol) and water that is the product of distillation.

Wine

Liquid made from fermented juice of grapes, generally containing 7--14% alcohol.

In a column still, liquid that flows downward through the plates will be successively (lower or higher?) __________ in alcohol concentration.

Lower: it gives up its alcohol content as it passes each plate.

Fruit Liqueur

Main flavoring agent comes from skins, peels, pits, and/or stones of a fruit.

Herbal Liqueur

Main flavoring agent is an herb or plant, including its leaves, seeds, roots and flowers.

What is hemicellulose primarily composed of?

Many different sugars that are easily soluble in alcohols.

Gibson

Martini served with cocktail onions.

Sour Mash

Mash fermented using backset, which includes use of at least 25% of the left over wash from the distillation of a previous batch of whiskey to help get fermentation started because of acidification.

Sweet Mash

Mash fermented using only fresh yeast with no backset. Although legal it is not currently used since unwanted wild yeasts and other microbial disorders may distort the normal fermentation without the addiction of acid (the "souring" process).

What are the 5 steps of the whiskey production process, in order?

Mash/wort preparation Fermentation Distillation Maturation Blending/Bottling

Yeast

Member of the Saccharomyces cerevisiae. The cells of fungi that cause fermentation by secreting enzymes that sugars into ethanol and carbon dioxide.

The most undesirable form of alcohol derived from distillation is ______________________.

Methanol

Cold Compounding

Method for adding flavor to a spirits; frequently associated with gin; Essences of a particular flavor are blended with the spirit.

Cold Method

Method for extracting flavor from fruits, flowers, and herbs during process of making liqueurs. Generally used for flavors that otherwise would be damaged by hot method.

What are the characteristics of ethyl palmitate?

Mild and waxy.

What are the characteristics of ethyl myristate?

Mild, waxy, soapy.

Backset

Minimum of 25% leftover wash from distillation is mixed in with the fermentation of the next mash. Acidic nature of backset helps get fermentation started. Also called Sour Mash Process.

Mash

Mixture of base materials (ground malted and unmalted grains with water cooked in a mash tun) fermented into alcoholic wash for producing a spirit.

Armagnac brandy requires the use of what specific type or designation of oak?

Monlezun Black Oak

Gusano

Moth larva found on ripe agave plants, which is sometimes placed in a bottle of mezcal. Both red (Gusano Rojo) and white (Gusano Blanco) exist.

The aroma and taste characteristics of vodka are derived from what three classifications?

Naturally derived. Fermentation derived. Process derived.

Non-Flavored Vodka

Neutral spirit distilled or so treated after distillation as to be without distinctive character, aroma, taste, or color. Also called "original vodka".

Original Vodka

Neutral spirit distilled or so treated after distillation with charcoal or other material so as to be without distinctive character, aroma, taste or color. Also called non-flavored vodka.

Sloe Gin

Not a true gin. Gin-based liqueur flavored with blackthorn plums. Plums are macerated with other gin flavorings in a neutral spirit, aged in wooden barrels, and then bottled at 57 proof. Characteristic red color comes from the blackthorn plum fruit. Similar product produced in Spain is called Pacharan.

What are the characteristics of acetaldehyde?

Pungent, diluted coffee or wine.

Organoleptic

Qualities or quantities of a substance detected and identified by the body's senses of smell, taste and feel.

Name the genus of oak in North America used for barrel production.

Quercus

What are the two methods of making Gin recognized by regulators?

REDISTILLED COMPOUNDED

In a multiple column still the first still is the 'beer still', the second still is the 'purifying still', and the third still is the __________________________.

Rectifying still

Los Altos/Highlands Region

Region in Jalisco, Mexico where Blue Agave is grown for tequila; cooler, high altitude region.

Amatitan

Region within Jalisco, Mexico, demarcated tequila zone. A village in the Valle de Tequila west of Guadalajara. Signifies warmer, low-lying area of agave growth.

The country credited with being the general source of Vodka is a. Slovakia b. Finland c. Russia/Poland d. Latvia

Russia and/or Poland----no one knows for sure.

Vodkas with spicier taste and more robust flavors are likely made from ________________________,

Rye or rye blends

The process of converting starch into fermentable sugar through heat stimulation or application of enzymes is called_________________.

Saccharification

Which whisky/whiskey requires a longer aging period before full maturation, Scotch or Bourbon?

Scotch/Irish (primarily due to cool and damp storage conditions.)

Distillation

Separation and concentration of alcoholic contents of fermented liquid by a series of evaporation and condensation.

Define the term "Fractional Distillation"

Separation and concentration of the mixture of two or more liquids with different boiling points.

Pot Still

Sill used in distillation that requires a batch process whereby the liquid must be distilled twice in order to achieve the desired strength. Heat is applied directly to the pot to which the wine or beer is contained.

Mezcal

Similar to tequila but made primarily in Oaxaca, Mexico from a variety of agave subspecies.

There are two common methods of barrel maturation in brandy. What are they?

Single Barrel Aging and Solera Multiple Barrel Aging

The first, and for many years the only, American-made vodka was _______________.

Smirnoff Vodka

When eau-de-vie is matured in barrels in Cognac, it generally ____________ in alcoholic strength? a. gains slowly b. loses slowly c. maintains a balance d. gains quickly then drops

b. loses slowly (spirit alcohol molecules evaporate more quickly than water molecules in cognac warehouses as a general rule)

In comparison to Cognac, Armagnac is considered a. more elegant and floral b. more rustic, earthy and rounded c. significantly higher in alcohol d. significantly lower in alcohol

b. more rustic, earthy and rounded

The predominant soil type of the Amatitan Region is a. high clay composition b. primarily volcanic c. sandy loam d. granite and schist

b. primarily volcanic

Distillation of Rum from "beer" will form new congeners as a result of a. hydrolysis b. pyrolysis c. condensation d. oxygenation

b. pyrolysis

Batavian Arrack from Indonesia is considered a "rum like spirit" even though it is made from a. red sugar beets b. red rice c. quinoa d. barley malt

b. red rice

Dunder may also be referred to as a. leftovers of sugar production b. sour mash c. cloudy lees from fermentation d. molasses

b. sour mash or backset

If an age statement for barrel aging is stated on the label it signifies a. the average age of the blended rums b. the age of the youngest rum in the blend c. the age of the oldest rum in the blend

b. the age of the youngest rum in the blend

How much energy does a hybrid still use in comparison to a column still? a. the same amount b. three times as much c. twice as much d. less energy than a column still

b. three times as much energy as a column still

The term "beverage" is derived from the Latin bibere, meaning: a. To health b. To prosperity c. To drink d. To life

b. to drink

General Rum classification requires rum to be distilled a. over 190 proof, similar to vodka. b. under 190 proof. c. no higher than 160 proof. d. in pot stills for first distillaion.

b. under 190 proof.

Why are some bitters categorized as "not fit for beverages" or "not fit for singular consumption"?

Some bitters are so concentrated and so intensely bitter they are not intended to be consumed as a beverage but as a flavoring agent and are used sparingly. Example: in cocktails, only a few drops of Angostura bitters are used.

Reposado

Sp., rested. Age classification of tequila designating products aged at least two months but less than one year, usually in large wooden vessels.

Maguey

Spanish-language term encompassing all varieties of agave.

Cabeza

Spanish: head. Harvested central stem of the agave resembles a head.

Penca

Spanish; the spiny leaf of the agave plant.

Coa

Special flat, moon shaped blade on hardwood pole for harvesting agave and removing the penca leaves.

Whisky

Spirit distilled from grain product at less than 190 proof, matured in an oak container and bottled at no less than 80 proof.

Rum

Spirit distilled from the fermented products of sugarcane, either in the form of juice or molasses.

Pomace Brandy

Spirit from the grape lees, such as pulp, skins and stems, which remain after fermentation and are then diluted with water and fermented. Referred to as marc in France and grappa in Italy.

New Make

Spirit resulting from the distillation process prior to any aging or maturation.

Base Spirit

Spirit selected as a base for a liqueur. May be specific category of spirit, a neutral spirit, or a combination.

Single-Barrel Aging

Static aging process whereby the spirits is contained in a single small oak barrel; contents may be bottled on their own or barrels may be blended together to create a consistent product.

Another name for a column still is ___________________.

Stein/Coffey Still or Continuous Still

What are the characteristics of acetal congeners?

Strong, tart, fruity.

Agave

Succulent in the amaryllis family. Name is Greek for "noble." 130 known species. Blue agave only used for tequila.

Liqueur Sweetening Agents

Sucrose High Fructose Corn Syrup Rectified Grape Must Honey

Maltose

Sugar produced by enzymes (diastase) during the malting process.

Inulin

Sweet polymers retained in agave as a nutritive reserve. When heated, inulin is hydrolyzed into fructose and glucose, which can be fermented to produce alcohol.

What are the characteristics of ethyl proprionate?

Sweet, fruit, rum-like, fragrant.

It is possible to age tequila and release it as Blanco/Silver. TRUE or FALSE

TRUE (Blanco/Silver can be matured for up to two months.)

Brandy de Jerez is a designated style; despite the place name it can be made anywhere in Spain. TRUE or FALSE?

TRUE. First identified with Jerez (sherry region) but can be made anywhere in Spain.

Continuous Column Still

Tall metal column still containing porous plates that continually concentrate the alcohol as it moves upward through the plates. Eliminates need for batch process and permits alcohol concentration to reach a high level.

Reflux

Technique in distillation to control which elements of the liquid are passed onto the condenser and which are returned to the still.

Tails

That portion of the distillation run after the heart, which is consdered non-potable. Also called feints.

Corazon

The "heart" of a distillation run in tequila, which contains the best aromas and flavors.

What is the primary component that oak lignin provides in the spirits maturation process.

The addition of methoxy phenols (vanillin and syringol) that adds vanilla-like flavors and aromas.

What ensured the "ultimate popularity" of gin in England?

The monarchy allowed unlicensed production for the masses and suspended import taxes, making gin the cheapest alcoholic beverage available.

What are "cut points"?

The points in the distillation where the distiller separates the heads/foreshots, the heart, and the feints/tails.

Angel's Share

The portion of an aging spirit lost to evaporation.

Molasses

Thick black-colored sugary liquid after all commercially saleable sugar crystals have been removed.

The minimum age requirement for any Canadian whisky is ______________.

Three years in barrel.

Rectify

To purify a spirit by repeated distillation. Can also mean any process whereby spirits are cut, blended, mixed or infused so that the spirit is affected or the Standard of Identity is changed. (Example: rectification of vodka with juniper berries to produce gin.)

Collins Variations

Tom Collins: Gin Mike Collins: Whiskey Pedro Collins: Rum Sandy Collins: Scotch whisky

A solution of ethyl alcohol and water will cause the liquid to boil at a different temperature than water alone. True or False?

True

Canadian Blended Whisky allows blending of wines and/or fruit juices as flavorings in its blends. True or False?

True

Gin is largely credited with creating the modern pub or bar concept in London. True or False.

True

In European vodka, it is allowable to add glycerin and sugar before bottling. True or False?

True

Irish Whiskey allows peat smoking for its whiskeys True or False?

True

Multiple column stills are used primarily to maximize the strength and purity of the alcohol obtained. True or False?

True

Unlike Original Vodka, Imported Vodkas are allowed to exhibit distinctive aromas and flavors. True or False?

True

A hybrid still is more efficient than a pot still. True or False?

True.

Depending upon the ambient temperature and humidity, the alcohol percentage in a maturing whiskey barrel may either increase or decrease. TRUE or FALSE?

True.

Under EU Brandy/Weinbrand regulations, distilled brandy may have other wine spirits added. True False

True.

Define the term "Miscible"

Two substances (liquids) that are soluble/dissolve with one another.

Fruit Brandy

Type of brandy distilled from fermented mash of fruits other than grapes. Differs from Flavored Brandy.

Grape Brandy

Type of brandy produced from the distillate of fermented grape juice.

Hydroselector

Type of column on a continuous still that removes heavy alcohols from the distillate.

Thumper

Type of still to make American whiskey in which the second distillation takes place, creating increased-alcohol high wines. Gets its name from the thumping sound created by vapors as they bubble through the alcohol/water liquid.

Doubler

Type of still used to accomplish the second distillation of American whiskey. Low wines inter in a condensed liquid form and further concentrate the alcohol.

Mixto

Type of tequila; mixture of both agave (51% minimum) and non-agave sugars.

Flavored Brandy

U.S. classification that allows addition of natural flavoring and sugar to spirit bottled at no more than 30% abv. Misnomer since this is a brandy that could be sweetened to the level of a liqueur.

Flavored Gin

U.S. regulations: gins to which natural flavoring has been added. Predominant flavor must be listed on label and contents must not be lower than 60 Proof.

The primary grape of both Cognac and Armagnac is _________________.

Ugni Blanc. AKA Trebbiano and St. Emilion

Most important regulatory bodies for vodka in the world are ____________ and _______________.

United States federal-level TTB (Alcohol and Tobacco Tax and Trade Bureau) and European Union's Regulatory Council

Maceration

Used for hardier fruits and berries. Flavor source is cut, crushed, and pressed to expose as much surface are of source as possible, then steeped in alcoholic solution, usually 120 proof, to extract desired flavors. Water extraction is rarely used with maceration.

How are "neutral spirits" and "vodka" technically differentiated by U.S. definition.

Vodka requires post-distillation filtering. Neutral spirits do not require filtration.

What is the definition of "Original Vodka"?

Vodka, made in America, is neutral spirits so distilled, or so treated after distillation with charcoal or other material, as to be without distinctive character, aroma, taste, or color. If any flavoring material is added to the distillate, the vodka is usually characterized with the name of the flavoring material used. Must be bottled at a minimum of 80 proof.

Vodkas that are more acidic and lighter in body are generally made from _____________________.

Wheat and Barley

What is the most characteristic aroma of fusel oils?

Whiskey.

What is the most characteristic aroma of isoamyl alcohol?

Whiskey.

Single Malt Whisky

Whisky made exclusively from malted barley (and no other grains) and is the product of a single distillery.

Barrel

Wooden vessel, usually oak, used to age wine or spirits. Barrels are typically 55 gallons, but vary. Barrel interior may be toasted and/or charred to impart complex flavors to maturing spirits.

The ingrediet that differentiates absinthe from Pernod or Anisette is ________________.

Wormwood

Back

a chaser served on the side

In a tropical climate, evaporation in an aging barrel may be as high as a. 10% b. 1% c. 5% d. 3%

a. 10%

In Germany, any brandy designated Alter or Uralt requires minimal aging of a. 12 months in barrel b. 6 months in barrel; 12 months in larger casks c. 18 months d. 36 months (3 years) in barrel

a. 12 months in barrel

Common heat distillation cannot exceed a. 193 proof b. 160.1 proof c. 120 proof d. 199.9 proof

a. 193 proof

In the United States, a "straight bourbon" must remain in a new, charred oak barrel for a minimum of________ years: a. 2 b. 4 c. 6 d. 8 e. No requirement

a. 2 years minimum

The minimum aging time in barrel for Extra Anejo tequila is a. 3 years b. 6 months c. 2 years d. 1 year

a. 3 years

The area of Cognac with the greatest amount of sandy soils is a. Bois Ordinaires b. FIns Bois c. Bon Bois d. Borderies

a. Bois Ordinaires

The most commonly used process of neutralizing vodka after distillation utilizes a. Charcoal b. Centrifuges c. Diatomaceous earth d. Sterile membrane filtration

a. Charcoal

Vodka in its "original" form comes in three flavor presentation styles, that are: a. Crisp and clean, medium, and creamy b. Estery, alcohol, and fruity c. Light, heavy, robust d. Watery, medium, and high alcohol

a. Crisp and Clean, Medium, Creamy

Which of the following is NOT a cold extraction method: a. Distillation b. Percolation c. Maceration d. Infusion

a. Distllation---distillation is a heat extraction method.

In Calvados, the AOC designation which allows the inclusion of pears with apples is a. Domfrontais b. Pays d'Auge c. Melange de Poire d. Grande Calvados

a. Domfrontais

Two of the four sources of flavor for all liqueurs are: a. Flavor extraction method & base spirit selection b. Fruit maceration & aging in charred oak barrels c. Fruit source & Spice source d. Base spirit Blends & Fruit/Herb Compounding

a. Flavor extraction method & base spirit selection

Rums from Cuba, Puerto Rico and the American Virgin Islands are generally considered to be a. clean, floral, delicate. b. dark golden c. dark, heavy and pungent d. agricole

a. clean, floral, delicate.

In the distillation process, "tails" (or 'queues') come off last because they are a. high boilers b. low boilers c. fast boilers d. slow boilers

a. high boilers

The predominant soil type of the Los Altos Region is a. high clay composition b. primarily volcanic c. sandy loam d. granite and schist

a. high clay composition

Sambuca liqueur can be made a. In any country b. In Italy only c. In the European Union only d. In the region of Sicily only

a. in any country; generic liqueur

What is the official tequila name for the category of tequila marketed in the U.S. as "Gold Tequila"? a. Joven Abocado b. Mixteca c. Oro Grande d. Reposado

a. joven abocado

The Los Altos Region tends to produce ____________ agave plants than the Amatitan Region. a. larger b. smaller

a. larger

In a cold and damp climate, barrel matured spirits are more likely to a. lose alcohol content. b. gain alcohol content.

a. lose alcohol content

In Greece and Cyprus, the minimum age requirement for brandy is a. no minimum aging required b. 6 months c. 12 months d. 2 years

a. no minimum aging is required or stated

Most barrel aged rums use a. pre-used white oak whiskey barrels b. pre-used Scotch whiskey barrels c. beechwood barrels

a. pre-used white oak whiskey barrels

If dunder and skimmings are used in the production of industriel rum, they must be added a. prior to fermentation b. prior to distillation c. prior to bottling d. before filtering the rum

a. prior to fermentation

The fermented form of the agave in Mexico is a. pulque b. mayahuel c. mezcal d. mescaline

a. pulque

Rum may be made from a. Sugar cane and/or molasses b. Minimum 51% Sugar cane blended with grain products c. Any vegetable or fruit base d. Any grain or blended grain base

a. sugar cane juice and/or molasses

The old style of making tequila, which still survives, required pulping the agave pinas with a giant stone called a _____________________. a, tahona b. totonilco c. mezcatl d. petra

a. tahona

Tequila production was limited to Jalisco originally in a. the 16th/17th Centuries b. 1895 c. 1920 d. 1947

a. the 16th/17th Centuries

The minimum aging requirement for any Cognac is a. two years in oak b. three years in oak c. one year in oak d. no minimum

a. two years in oak

In tequila, the Lowlands region of the Valle de Tequila is noticeably ___________ than the Highlands. a. warmer b. colder

a. warmer

The Amatitan Region (Valle of Tequila) is _________ than the Los Altos Region. a. warmer b. cooler

a. warmer

Missionaries brought distilling technology to Ireland in the 5th century, calling the product "Uisge Beatha", meaning a. Water of life b. Burning water c. Nectar of the Gods d. poteen

a. water of life

The congener ethyl palmitate in vodka would most likely produce aroma/flavor characteristics of a. Waxy fruit b. Tart citrus fruit c. Fragrant fruity rum d. Coffee or wine

a. waxy fruit

The Spanish name for an alembic pot still is a. alencon b. alquitaras c. alhambra d. las ollos

b, alquitaras

The minimum aging requirement for Armagnac is a. 6 months in oak b. 1 year in oak c. 2 years in oak d. 3 years in oak

b. 1 year in oak (VS)

The minimum aging requirement for Reposado tequila is a. 1 month b. 2 months c. 6 months d. 12 months

b. 2 months

The general weight range of an Amatitan Region pina is a. 90--100 kilos b. 35--75 kilos c. 20--50 kilos d. 50--90 kilos

b. 35--75 kilos

In the U.S., Brandy must achieve a minimum bottling of 80 proof (40% abv). In Europe, the minimum strength at bottling is a. At the same level as the U.S. b. 36% abv/72 proof c. 45% abv/90 proof d. 30% abv/60 proof

b. 36% alcohol72 proof

The strength of distillation was originally "proved pure" by burning gunpowder with spirit to achieve an even blue flame at what ratio? a. 30/70 b. 50/50 c. 70/30 d. None of the above

b. 50/50

"Mixto Tequila" requires a minimum content of ________ agave. a. 49% b. 51% c. 35% d. 100%

b. 51% agave

On average, the highest level of alcohol attainable in a pot still would be a. 55% abv b. 70% abv c. 96.5% abv d. 80% abv

b. 70% abv

The category of "Overproof Rum" must be bottled at an alcohol strength of a. 45--75% abv b. 75--85% abv c. 75--100% abv d. 40--6-% abv

b. 75--85% abv (150--170 Proof)

The extracted and cooked sap of the harvested agave is called a. Inulin b. Aguamiel c. Agave nectar d. Mezcalito

b. Aguamiel

The brandy most closely associated with the Basque culture is a. Pacharan b. Armagnac c. Aguardiente del Basquaise d. Charente

b. Armagnac

Which grape variety distinguishes Armagnac from Cognac? a. St. Emilion b. Baco 22A c. Marechal Foch d. Ugni Blanc

b. Baco 22A (not recognized in Cognac)

Which of the following "rum like spirits" is produced in the country of Mexico? a. Tuzemak b. Charanda c. Cachaca d. Secco Herrerano

b. Charanda

In which Mexican state is Tequila prohibited? a. Jalisco b. Chiapas c. Tamaulipas d. Nayarit

b. Chiapas

Which of the terms below is NOT one of the five classifications of post-distilled tequila? a. Joven abocado b. Blanco c. Gold d. Extra Anejo

c. Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)

The predominant ingredient used for vodka production throughout the world is: a. Sugar beets b. Cane sugar c. Grains d. Grapes

c. Grains

The two distinct families of Brandy are a. Pot still/Continuous Still b. Fruit/Grain c. Grapes/Fruits d. Grapes/Pomace

c. Grapes/Fruits

The name of the official entity that regulates the production of tequila and certifies producers is known as the a. Carta Real Oficiado b. Consejo Regulador del Tequila c. Norma Oficial Mexicano d. Tequileno Reguladores Agencia

b. Consejo Regulador del Tequila (CRT)

Which of the following is NOT a proprietary liqueur? a. Drambuie b. Curaçao c. Chartreuse d. Gran Marnier

b. Curacao

Which Caribbean island is more likely to use the "rhum agricole" method? a. Barbados b. Antigua c. Guadeloupe d. Bermuda

c. Guadeloupe (French dominated)

Gin was originally crafted for medical reasons, specifically to deal with a. Heart problems b. Scurvy c. Kidney and bladder problems d. Malaria

c. Kidney and bladder problems

Holland became famous for what type of liqueur: a. Anisette b. Curacao c. Tuaca d. Peach brandy cordial

b. Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur

If labeled as "100% Agave" the tequila must be a. Joven Abocado b. Distilled and bottled in Mexico c. Distilled in Mexico d. Made exclusively from any of 136 agave varieties

b. Distilled and bottled in Mexico

The medicine that became gin is often accredited to which Renaissance doctor in the Netherlands? a. Dr. Caligari b. Dr. Sylvius c. Dr. Hoekstra d. Dr. von Luytens

b. Dr. Sylvius

The person who harvests the agave plant is known in Jalisco as a. El Commentador b. El Jimador c. El Fundador d. El Barracoa

b. El Jimador

By AOC regulation, all Armagnac must be double-distilled in a copper pot still. a. True b. False

b. False, Armagnac may be the result of a single distillation in a column/pot combination still.

Genever/Hollands style Gins must be entirely fermented and distilled in either Holland or Belgium. a. True b. False

b. False--can be made anywhere.

European Union Brandy does NOT permit added caramel coloring under any circumstances. a. True b. False

b. False. Caramel coloring is allowed.

If Genever is produced with no malted grain spirits, it is labeled as a. Oude Genever b. Graanjenever c. Korenwijn d/ Jonge Genever

b. Graanjenever

The distiller's term for malted barley after it begins to sprout is a. Diastase barley b. Green Malt c. Wash d. New Make

b. Green Malt

Cordial is derived from the Latin word "cordialis" meaning: a. Maceration b. Heart c. Infusion d. Brain

b. Heart

Caramelized oak sugars from charring a barrel come primarily from the a. Cellulose component b. Hemi-cellulose component c. Lignin component d. Tannin component

b. Hemi-cellulose component

Which of the following most closely resembles a traditional Armagnac still? a. Pot Still b. Hybrid Still c. Column Still d. Multiple Column Still

b. Hybrid Still

The most prevalent form of Rum production is a. Agricole b. Industriel

b. Industriel

Spain produces and consumes large quantities of gin. What is the most prevalent gin style in Spain? a. Compounded gin b. London Dry gin c. Old Tom gin d. Flavored gin

b. London Dry gin

In general terms, Plymouth Gin will be _________________________than London Dry Gin. a. Softer and noticeably sweeter b. More full-bodied c. Significantly lower in alcohol d. Significantly higher in alcohol

b. More full-bodied

The harvested stem of the agave is called a cabeza or a. Olla b. Pina c. Raicilla d. Jimador

b. Pina

If 'dunder' and 'skimmings' are introduced during the rum production process, it must be a. During fermentation b. Prior to fermentation c. During distillation d. After distillation

b. Prior to fermentation

The non-distilled beverage alcohol crafted from agave is called: a. Raicilla b. Pulque c. Mezcal do olla d. Sotol

b. Pulque

Which of the following flavored spirits is made from Sultana grapes? a. Pacharan b. Raki c. Ouzo d. Wacholder

b. Raki

Throughout tequila history a great stone wheel was used to separate the fibrous pulp from the agave. This wheel is called the: a. Cabeza b. Tahona c. Sotol d. Olla

b. Tahona

Which sub-type of Genever requires aging in small oak barrels before bottling? a. Oude Genever b. Graanjenever c. Korenwijn d/ Jonge Genever

c. Korenwijn

In whiskey, a first distillation creates a greater concentration of alcohol called a. Distiller's Beer b. High Wines c. Low Wines d. New Make

c. Low Wines

Under AOC rules, what is the last day allowed for Cognac distillation from the previous harvest? a. January 1 b. April 30 c. March 31 d. February 1

c. March 31 of the year following harvest

Every whiskey is crafted with the same five sources of flavor: grain recipe, fermentation process, distillation process, maturation process and a. Charred oak barrels b. Water c. Pot stills d. Used oak barrels

b. Water

The leftover fibrous pulp after cooking, watering and pressing the juice of the agave, is called_________. a. tahona b. bagasso c. maguey d. milagro

b. bagasso

Pastis is ________ than Pernod. a. higher in alcohol b. drier c. sweeter

b. drier

Sugar cane, the basis for all rum, was a. native to the new world b. exported to the new world by Columbus c. exported to the new world by Cortez d. was taken to the Caribbean by pre-Columbian South Americans

b. exported to the new world by Columbus

The Highlands Region of Tequila produces a style of tequila that is considerably more_______________ than the Lowland Tequila Region. a. bitter and high alcohol b. floral and fruity c. peppery and hot d. spicy and tangy

b. floral and fruity

The Los Altos (Highlands) Region has__________ soil water content than the Amatitan Region. a. lower b. higher

b. higher

Agave is derived from the Greek word for: a. Aqua Vitae b. Blue Azul c. Noble d. Cactus

c. Noble

The name of the Mexican government agency that sets the standards and establishes the regulations for tequila is a. Carta Real Oficiado b. Consejo Regulador del Tequila c. Norma Oficial Mexicano d. Tequileno Oficial

c. Norma Oficial Mexicano

Which of the following is not a part of the global definition for whiskey: a. Crafted from grain b. Distilled at less than 190 proof c. Placed in barrel at 125 proof or less d. Aged in oak containers e. Bottled at no less than 80 proof

c. Placed in barrel at 125 proof or less (This stipulation applies only to bourbon whiskey.)

The first New World spirit category to be developed commercially is a. Brandy b. Tequila c. Rum d. Gin

c. Rum

Bacanora is a distilled agave spirit associated with the Mexican state of ________________________. a. Coahuila b. Nayarit c. Sonora d. Michoacan

c. Sonora

The minimum sugar content allowed in liqueurs is: a. Five percent b. Seven and one-half percent c. Two and one-half percent d. Ten percent

c. Two and one-half percent (2.5%)

Slow-acting yeasts in rum fermentation are likely to result in a. less flavor in the finished rum b. less sugar in the finished fermentation c. more flavor in the finished rum d. more sugar in the finished fermentation

c. more flavor in the finished rum (because more esters are developed during slow than fast fermentation)

In Cognac, the first distillation produces what is referred to in French as __________________. a. La Bonne Chauffe b. Secondes c. Tete or heads d. Brouillis

d. Brouillis

The least costly method of producing liqueurs is a. Infusion b. Maceration c. Percolation d. Compounding

d. Compounding

Prior to harvesting an agave plant for tequila a necessary step is to a. Cut the ground stem b. Trim the spiny leaves closely c. Separate the rhizomes from the mother plant d. Cut the flower stalk

d. Cut the flower stalk

Liqueur is derived for the latin term "liquifacere" meaning a. Soft and sweet b. Flavored cordial c. Liquidation d. Dissolve or melt

d. Dissolve or melt

The process step in which the inulin is converted to fermentable sugars is called: a. Fermentation b. Harvesting c. Extraction d. Hydrolysis

d. Hydrolysis

Under American regulations, any brandy aged less than two years must be designated a. White Brandy b. Clear Brandy c. Unaged Brandy d. Immature Brandy

d. Immature Brandy

The use of the word "Vecchio" (Old) on a bottle of Italian brandy signifies what minimum aging requirement? a. 6 months b. 1 year c. 3 years d. no minimum required

d. Italian brandy regulations have no specific stated minimum age requirement.

Brandy de Jerez grapes are predominantly grown in which Spanish region? a. Navarre b. Jerez c.. Cordoba d. La Mancha

d. La Mancha

The great majority of tequilas consumed outside of Mexico are termed: a. 100% de Agave b. Mezcal c. Tequilana Weber d. Mixto

d. Mixto (will be labeled as "Tequila")

Which grape variety is required for American brandy? a. Thompson Seedless b. Columbard c. Ugni Blanc d. No specific variety requirement

d. No specific vairety requirement

Which of the following is NOT a brandy? a. Grappa b. Applejack c. Slivovitz d. Pineau de Charentes

d. Pineau de Charentes

The characteristic style of brandy from Peru or Chile is designated a. Charanda b. Agua de vino c. Acholado d. Pisco

d. Pisco

Tequila is a word of Nahuatl derivation which means: a. Nectar of the Gods b. Water of life c. Aguamiel d. Place of Work

d. Place of work

Which of the following "rum like spirits" is produced in the country of Panama? a. Tuzemak b. Charanda c. Cachaca d. Secco Herrerano

d. Secco Herrerano

The agave spirit made from a type of wild agave in the Mexican state of Chihuahua is named a. Mezcal b. Bacanora c. Comiteca d. Sotol

d. Sotol

The origin of Rum is generally considered to be a. South America b. Mexico c. Central America d. The Caribbean Islands

d. The Caribbean Islands

The historic trade pattern of Rum from the Caribbean colonies to the U.S. to Africa was referred to as a. The Colonial System b. The British Plantation System c. The The Rhum Cartel d. The Triangle Trade

d. The Triangle Trade

The traditional Romanian brandy made of mixed orchard fruits is called a. Himbeergeist b. Harosz c. Pelinkovac d. Tuica

d. Tuica

The agave plant can reproduce either through seeding or asexually through a. pollination b. a blastoma c parturition d. a rhizome

d. a rhizome

Natural ethanol is described as resembling a. Coffee b. Sherry or Madeira c. Crisp green apples d. A solvent with a hint of lemon

d. a solvent with a hint of lemon

In cognac distillation, "brouillis" refers to a. the cuts, or fractions of alcohol separation b. the second distillation c. the heart of the distillation d. the product of first distillation

d. the product of first distillation

Light

drink containing a reduced amount of spirit but the normal amount of mixer

Tall/Long

drink served in 8--12 ounce highball or zombie glass; amount of mixer is increased, not the spirit

Scotch whisky requires a longer maturation than its bourbon cousin because: a. It is matured in used barrels b. It is stored in a cool, damp environment c. It is generally stored in stone barrel houses d. The climatic conditions are cooler than in the USA e. All of the above

e. all of the above

Vodka may legally be made from a. sugarcane b. sugarbeets c. potatoes d. grains e. all of the above

e. all of the above

Although not a legal requirement, most tequilas are a. triple-distilled c. column distilled d. single estate e. double-distilled

e. double-distilled

A spirit is a _____________ liquid which then undergoes the __________________ process in order to __________________________________.

fermented; distillation; concentrate/increase alcoholic strength

Float

final ingredient added on top of a drink

Distiller's Beer

mash fermented into alcoholic liquid of 8--10% which will then be distilled into a spirit.

Tin

metal shaker

Chaser

mixer/water on the side consumed after a neat spirit

Rimming

moistening outside rim of glass with lemon or lime and placing in a saucer of salt, sugar or spice until the rim is coated

In the "flow process" of vodka filtration the necessary required amount of charcoal for each gallon of spirits is __________.

no less than 1 1/2 pounds of vegetal charcoal.

In the "tank agitation" process of vodka filtration, the minimum amount of charcoal required is _____________________________.

no less than six pounds of new charcoal for every one hundred gallons of spirit.

Twist

peel of citrus fruit cut length-wise and with little to no pith

Free Pour

pouring a spirit without measuring; considered less professional

Up

prepared with ice to chill but served strained from the ice in a stemmed glass

Corn based vodkas tend to be _________________.

quite delicate

In the U.S., Fruit Flavored Brandy may contain a. Up to 2.5% wine base of the same fruit on the label b. Up to 10% wine base of the same fruit on the label c. Up to 15% wine base, with 12.5% being same fruit on label d. Up to 15% of any wine base

c. Up to 15% wine base, but 12.5% of the 15% must be of the same fruit listed on the label.

Many American distilleries use barley in their grain bill. Why? a. provides greater alcohol levels b. provides greater amounts of sugar c. best source of enzyme conversion d. adds a nutty flavor to the whiskey

c. best source of enzyme conversion

The dominant type of Scotch whisky consumption is a. single malt scotch b. blended malt scotch c. blended scotch whisky d. grain whisky

c. blended scotch whisky

The primary contributor to the color of whiskies is: a. Added caramel coloring b. Heat during distillation c. Caramelized wood sugars in the barrel d. Malted barley that is slow roasted

c. caramelized wood sugars in the barrel

In northern Europe, which of the following statements is NOT correct for barrel maturation? a. climate is cooler b. generally one-story stone warehouses c. casks widely spaced without stacking d. primarily used barrels

c. casks widely spaced without stacking

The 10 year minimum aging requirement for Cognac XO or equivalent descriptions is scheduled to be in effect in ________. a. 2014 b. 2016 c. 2018 d. 2025

c. currently 2018

Digestif liqueurs generally contain_______________ than aperitifs. a. lower alcohol levels b. more sugar c. higher alcohol levels

c. higher alcohol levels

In pot still distillation, longer stills produce a. more fusel oils b. heavier spirits c. lighter spirits d. lower alcohol

c. lighter spirits

Glogg

2 bottles full-bodied red wine 1/34 liters vodka 20 cardamom pods; 10 cloves; 2 cinnamon sticks; 1 piece orange peel; 1 1/2 cups blanched whole almonds; 1 1/2 cups raisins; 10 dried figs; 1 lb sugar; 4 ounces Cognac Let steep for 24 hours without the Cognac; heat in pan over a stove and bring to a simmer. Add the Cognac and sugar to taste. Strain and serve with a few raisins and blanched almonds

Smoky Martini

2 ounces London Dry Gin 1/4 ounce dry vermouth 1/2 ounce Islay Scotch (float) olive or lemon zest

Caipirinha

2 ounces cachaca 1/2 lime quartered 1 ounce simple syrup lime quarter for garnish In glass mixer muddle lime quarters with sugar for 15 seconds; add cachaca and ice,s hake well; pour into a rocks glass and garnish with lime.

Aviation

2 ounces gin 1 ounce maraschino liqueur 3/4 ounce lemon juice lemon zest or cherry

Bee's Knees

2 ounces gin 1/2 ounce honey 1/2 ounce lemon juice.

Kamikaze

2 ounces gin or vodka 1/2 ounce Cointreau or triple sec 1/2 ounce lime juice lime wedge optional

Planter's Punch

2 ounces light rum 1 ounce dark rum 1/2 ounce lemon juice 2 ounces orange juice 1 dash pineapple juice 1 dash Grenadine orange slice and cherry

Ti' Punch

2 ounces white rum 1 ounce simple syrup 1 fresh washed lime, sliced Muddle the lime; add simple syrup, add crushed ice and rum

Girl Scout Cookie

3/4 ounce Bailey's Irish Cream 1/2 ounce Kahlua 1/2 ounce peppermint schnapps 4 ounces cream

Irish Kiss

3/4 ounce Bailey's Irish Cream 3/4 ounce Kahlua coffee liqueur 1 tbsp brown sugar 6 ounces hot black coffee 1 1/2 ounces whipped cream lemon wedge to rim the glass

Mudslide

3/4 ounces vodka 3/4 ounces Kahlua 3/4 ounces Bailey's Irish Cream

Fish House Punch

36 ounces dark rum 24 ounces lemon juice 25 ounces brandy 4 ounces peach brandy 3/4 lb superfine sugar 40 ounces water

What is the minimum alcohol level of gin in the U.S.?

40% abv/80 Proof

Spiced Hot Rum

5 ounces apple cider 2 ounces orange juice 1 ounce light rum 1/2 tsp sugar 1 cinnamon stick 1 clove 2 ounces lemon juice orange slice

What size oak barrel is most commonly used for spirits maturation?

50--55 gallons

Muddler

6 inch or longer stick used to squeeze the juices or oils of garnishes such as orange or mint

Eggnog

6 pasteurized eggs; 6 ounces sugar; 1/2 tsp salt; 6 ounces gold rum; 6 ounces bourbon whiskey; 1 pint cream; 1 quart milk; grated nutmeg garnish.

Flavored vodkas must be bottled at no less than ______ Proof.

60 Proof (30% abv)

European vodka can be produced at what minimum proof?

75 Proof (37.5% abv)

The minimum allowable time for charcoal filtration of vodka, regardless of the process used, is _________.

8 hours.

Applejack

A brandy produced from the fermented mash of apples.

In the production of sake, what is koji?

A fungus used to begin enzymatic action in the rice mash.

What is "wort"?

A sugary, watery combination derived from ground and cooked grains preparatory to fermentation.

In liqueurs, how are "creme" and "cream" different?

Creams are essentially dairy-based. Cremes are generic liqueurs more concentrated in flavors and much sweeter than the original liqueur. Cremes must be limited to 15% alcohol by volume.

Potato-based vodkas are likely to be in what recognized style?

Creamy. Potato-based vodkas tend to be more full-bodied and creamier on the palate.

Other than charcoal, what other filtering ingredients have been used in vodka production?

Crushed Limestone. Sand. Filter pads.

Identify the dominant flavor in each of these liqueurs: Creme de Menthe Creme de Yvette Creme de Noisette Frangelico Cointreau Chambord Drambuie

Creme de Menthe---mint or peppermint Creme de Yvette-- Violet Creme de Noisette--hazelnut Frangelico--hazelnut Cointreau--orange Chambord---black raspberry Drambuie---Scotch whisky

Which structural component of oak provides strength and chemical resistance, allowing it to keep its shape?

Cellulose

What are the three structural components of oak?

Cellulose: up to 40% of wood Hemicellulose: 25% of wood Lignin: 25--30% of wood (Tannins, Lactones, and Volatile Phenolic Acids: 5--10% of wood)

Heart

Central portion of the distillation run, which is considered to be the potable spirit.

In Mexico, brandy may be labeled as brandy, aguardiente, or ___________________. a. Bacanora b. Coahuila c. Mayahuel d. Charanda

Charanda

The primary filtering agent for vodka is___________.

Charcoal

Define congeners.

Chemical compounds produced during fermentation that give a spirit flavor and aroma, may include esters, acids, aldehydes and higher alcohols (fusel oils).

Neutral Spirit

Clear liquid distiller at high ethanol concentration, Neutral refers to odor of ethyl alcohol as well as lack of distinctive aroma and flavor of base material.

What is the greatest risk factor to agave growers and tequila producers?

Clonal reproduction makes agave susceptible to particular viruses or pests.

Compounding

Cold Method whereby the essences and concentration of flavor agents are blended into the base spirit.

Percolation

Cold Method, Leaves, herbs, or other delicate plants are placed in an apparatus resembling a coffee percolator and spirit is then continuously pumped over and through the source. Slow and time-consuming process.

Infusion

Cold Method, involving steeping crushed fruits in a liquid (water for more delicate sources; spirit for less delicate) to extract essential flavors.

maceration

Cold method for extracting flavor; flavor source is cut, crushed and pressed to expose as much surface as possible, then steeped in an alcoholic solution to extract flavors.

Percolation

Cold method of extraction used primarily for herbs and spices and other delicate plant material. Flavoring material is placed in a percolating chamber and the base spirit is continuously pumped over and through the material, extracting aromas and flavors.

Infusion

Cold method of flavor extraction that involves crushing the flavoring agent and steeping in water or alcohol. Generally used for very delicate fruits.

Character

Combination of aromas, tastes, textures, and other traits that define the nature of a spirit.

Dry Gin

Common style; lacks any sweetness on the palate. Also called London Dry Gin, English Dry Gin or American Dry Gin.

Congeners

Compounds produced during mashing, fermentation, distillation and wood aging that account for the difference in taste,. Congeners are responsible for most of the aroma and taste of spirits.

Pot stills are usually made from copper because___________________.

Copper interacts with heavy metals and sulfur compounds, which bind to the metal and do not proceed into the spirit.

What are the four most commonly used grains in American whiskey production?

Corn Barley Rye Wheat

What are the three flavor styles of vodka?

Crisp and Clean Medium Creamy

Rancio

Describes aging characteristics found in certain Cognacs and other wines and spirits due to the advanced oxidation of alcohol. Characteristics include earthy, cheesy, soy sauce, and/or mushroom aromas.

Low Wines

Distillate after it has passed through the first distillation; generally 25% abv.

High Wines

Distilled spirit after it has passed through a thumper, doubler or any other spirit still for its second distillation.

In the production of rice based spirits for distillation, fill in the missing step below: Starches, Sake, ___________, Malting, Wort/Beer, Fermentation, Distillation

Enzymes Introduced

The terms "amylase" and "diastase" refer to what important process in the making of whiskey?

Enzymes: The enzymatic change of starch to maltose to glucose involved in sprouting the grain.

The primary potable alcohol that distillers want is________________.

Ethanol

What are the six processes of maturation in spirits?

Extraction Evaporation Oxidation Concentration Filtration Coloration

Like tequila Oaxacan mezcal is required to use the blue agave. TRUE or FALSE?

FALSE

The traditional designation of ***(Three Stars) is no longer allowed; VS must now be used instead. TRUE or FALSE?

FALSE. Cognac regulations still recognize either Three Star or VS for 2 year minimum aged Cognacs.

In cognac production, grape lees must be filtered and discarded prior to distillation. TRUE or FALSE?

FALSE. Lees may be used in distillation of cognac.

All Irish Whiskey is made entirely from malted barley. True or False?

False

All Irish Whiskey must be triple distilled in pot stills. True or False?

False

Old Fashioned

Not generally served up. 1 tsp or 1 cube sugar 2 dashes Angostura bitters orange slice maraschino cherry splash water or soda 2 ounces bourbon whiskey. In an Old Fashioned glass muddle the sugar, bitters, orange and cherry, remove orange rind and and add bourbon, ice and splash of water/soda; garnish with orange slice and cherry.

Sazerac

Not generally served up. 2 ounces rye whiskey 1/2 ounce simple syrup splash Herbsaint or Ricard Pastis couple dashes Peychaud's bitters lemon zest Prepare rocks glass by adding, splashing, swirling and rinsing out the Herbsaint or Ricard, then add ice. Prepare drink in mixing glass and strain over ice.

NOM (Norma Oficial Mexicana)

Official Mexican standard regulated by government to protect Appellation of Origin, relate production, and establish standards of quality and authenticity.

When was vodka introduced into the United States?

Officially 1930s. Became popular because it was associated with Russian allies during World War II and was inexpensive to make compared to aged spirits.

Which style of gin is associated with a cat? Why and how?

Old Tom Gin. Associated with dispensers for sweet gin in the shape of a black tom cat.

Which style of gin came first, London Dry or Old Tom?

Old Tom. London Dry developed to make a more sophisticated and drier style than sweet Old Tom.

Distilled Gin

One of two types (other being compound gin) produced by re-distillation of neutral spirts in presence of juniper and other aromatic botanicals.

Compound Gin

One of two types of legally recognized gins (other is distilled). Refers to method of mixing high-proof neutral spirits with essences of juniper berry and other botanical flavorings.

U.S. Standards recognize two types of Distilled Gin. What are they?

Original Distilled Gin and Redistilled Gin

Original Distilled Gin is differentiated from Redistilled Gin by what requirement in the U.S.

Original Distilled Gin must be made in a pot still; Redistilled Gin may be made in a column still.

What are the three basic types of vodka?

Original U.S. E. U. Base Flavor Flavored Vodka.

Name four of the original versions of flavored vodkas from Russia..

Pertsovska-----Pepper Zubrowka-----Bison grass Okhotnichya-----ginger, tormentil, black and red pepper blended with fortified white wine Starka-----spices and oak cask aging

Pina

Pineapple-shaped central rosette of the agave plant after harvesting and de-leafing.

Cut Points

Points in a distillation run where distiller determines where heads stop and heart begins; then again where heart stops and tails begin.

Feints

Portion of distillation after the heart; considered non-potable. Also called tails and queue.

Heads

Portion of the distillation run before the heart, considered non-potable. Also called foreshots.

Foreshots

Portion of the distillation run before the heart. Considered non-potable. Also called heads.

Aging

Post-distillation maturation process to impact additional flavor and character. Affected by proof, cask size, treatment, storage conditions and type of wood used.

Beer Still

Pot still to distill fermented wash to concentrate alcohol to aorund 30% abv. First distillation produces low wines.

Brandy

Potable spirit obtained from the distillation of wine or a fermented mash of fruit. May be aged.

What do carminative herbs (carminativum) do when ingested by humans?

Prevents formation of gas in the gastrointestinal tract, or facilitates the expulsion of said gas, thereby combating flatulence.

Charcoal Mellowing

Process in Tennessee Whiskey passes through a vat column filled with minimum of 10 feet sugar-maple charcoal. Process takes a week---10 days. Removes lighter, more pungent aldehydic congeners, leaving smoother, mellower whiskey. Also called Lincoln County Process.

Maturation

Process of aging a spirit whereby it undergoes extraction, evaporation, oxidation, concentration, filtration and coloration.

Fermentation

Process of converting sugar into alcohol through the action of yeast.

Malting

Process of steeping a grain in water and allowing it to germinate to activate enzymes to convert starches into ferment able sugar. Malted grain is heated or roasted (killed) to stop further germination.

Ordinario

Product of the first distillation of tequila.

Slower-working yeast cultures cause more esters to develop in fermentation, thus creating a. Fuller-tasting rums b. Cleaner, lighter-tasting rums c. A deep golden color in the finished rum d. Vanilla and caramel aromas and flavors

a. Fuller-tasting rums

Congeners are a. Impurities in the alcohol left after distillation b. Colors formed during initial fermentation c. The result of starch acidulating from cane sugar d. Created by extended barrel aging

a. Impurities in the alcohol after distillation

Pre-Columbian Mexican natives named the fermented beverage of agave __________ after the Aztec god of drink. a. Octili b. Tlaqueplaque c. Mayaheul d. Sotol

a. Octili (Octili Poliqhui, after Omentochtli)

In Peru, a Pisco which uses only non-aromatic grape varieties is designated a. Pisco Puro b. Pisco Acholado c. Pisco Aromatico d. Pisco Limitado

a. Pisco Puro

Which type of still is required for AOC Calvados Pays d'Auge? a. Pot Still b. Hybrid Still c. Continuous Still d. Multiple Column Still

a. Pot Still

The country with the greatest number of commercial whisky/whiskey distilleries is a. Scotland b. Ireland c. India d. United States

a. Scotland

Two specific gins from Germany are Wacholder and a. Steinhager b. Himbeergeist c. Oude Genever d. Akvavit

a. Steinhager

The agave is classified in plant terminology as a a. Succulent b. Cactus c. Aloe vera d. Mescal de olla

a. Succulent

Irish Pot Still Whiskey is made from 100% barley in malted and unmalted form and is only made in Ireland: a. True b. False

a. True

Mexican law allows some finished tequilas to be exported in bulk and bottled outside the country. a. True b. False

a. True

Under E. U. rules, Armagnac may produce both vintage dated and varietal-specific brandies. a. True b. False

a. True

Blended (Vatted) Malt Scotch Whisky: a blend of Single Malt Scotch Whiskies, which have been distilled at more than one distillery: a. True b. False

a. True Formerly called "Vatted", official term is now "Blended Malt Whisky." Do not confuse with "Blended Scotch Whisky."

Gin requires an additional flavoring beyond its spirit base as part of its standard identity. a. True b. False

a. True---at an absolute minimum, it must be flavored with juniper, although any other botanicals may be used also.

Raki comes from which of the following countries? a. Turkey b. Greece c. Lebanon d. Indonesia

a. Turkey

Which of the following "rum like spirits" is produced in Eastern Europe? a. Tuzemak b. Charanda c. Cachaca d. Secco Herrerano

a. Tuzemak

Basque Pacharan is neutral spirits flavored with sloe berries macerated with ________. a. anise b. dill c. caraway d. sunflower seeds

a. anise

When vodka first entered the U.S. it was usually consumed a. as shots d. in mixed drinks c. in coffee d. blended with other spirits

a. as shots (later began being used in mixed drinks)

Liqueurs: Historical alternative names

balms cremes elixirs oils

Barrel aged Rum may lose up to _________ a year of product to evaporation in the hotter producing areas. a. 1% b. 5% c. 10% d. 25%

c. 10% a year

"Overproof Rum" is an official classification that requires a minimum bottling proof of a. 100 proof b. 120 proof c. 150 proof d. 200 proof

c. 150 proof

Water boils at 212 F. At about what temperature will ethyl alcohol boil? a. 225F b. 158F c. 173F d. 192F

c. 173F

Portugese Aguardente da Lourinha brandy requires a minimum aging in oak or chestnut barrels for a. 6 months b. 1 year c. 2 years d. 3 years

c. 2 years

In batch process distillation, the first run of a still produces alcoholic strengths of approximately a. 15% b. 20% c. 25% d. 40%

c. 25%

Cognac has six designated AOCs; Armagnac has ___ sub-AOCs. a. none b. 2 c. 3 d. 4

c. 3 (Bas-Armagnac,Tenareze, Haut-Armagnac)

The minimum barrel age requirement for any South African brandy is a. 1 year b. 2 years c. 3 years d. 6 months

c. 3 years minimum age

Flavored/Spiced Rums must have a minimum alcohol level of a. 40% abv b. 36% abv c. 30% abv d. 15% abv

c. 30%

The minimum aging requirement for an Extra Anejo tequila is a. 12 months b. 24 months c. 36 months d. 60 months

c. 36 months

EU Brandy regulations require a minimum alcohol by volume at bottling of a. 40% b. 50% c. 36% d. 30%

c. 36%, or 72 Proof

Under E. U. standards, what is the minimum allowed percentage of alcohol by volume for gin? a. 36% b. 40% c. 37.5% d. 30%

c. 37.5%

A product listed as "90 Proof" would be equivalent to a. 180% alcohol by volume b. 60% alcohol by volume c. 45% alcohol by volume d. none of the above

c. 45% alcohol by volume

EU Brandy rules stipulate that brandy aged in oak barrels or casks a. Be aged for a minimum of 1 month in cask b. Be aged for a minimum of 6 months in cask c. Be aged for a minimum of six months in barrel or 1 year in larger casks. d. Be aged for a minimum of 1 year in the barrel or cask d. Does not require a specific minimum time in barrel or cask

c. 6 months in barrel; 1 year in larger casks

On average, agave plants reach harvestable maturity at what age? a. 1--3 years b. 1 year c. 6--8 years d. 8--10 years

c. 6--8 years

The blue agave is reproduced commercially through asexual reproduction and will be ready for harvest in: a. 2 to 4 years b. 10 to 12 years c. 6 to 8 years d. none of the above

c. 6--8 years

South African brandy labeled "Pot Still" is required to contain what percentage of pot still brandy? a. 75% b. 51% c. 90% d. 100%

c. 90% pot still minimum; 10% unspecified immature brandy may be added

Anejo tequila must be aged in wooden barrels no larger than 600 liters for: a. At least two months b. At least three years c. At least one year d. None of the above

c. At least one year

In England, Gin distillers tend to favor a heavier mixture of __________ in their fermentation base. a. Grapes b. Potato c. Barley d. Corn

c. Barley

The primary flavoring agent for Sloe Gin is a. Black currants (cassis) b. African sloeberry c. Blackthorn plum d. Juniper

c. Blackthorn Plum

Cognac has six demarcated growing regions controlled by AOC regulations.. The smallest of these designated regions is a. Grande Champagne b. Petite Champagne c. Borderies d. Fins Bois

c. Borderies

Bourbon whiskey produced at one distillery, during one distilling season, aged a minimum of four years and bottled at 100 proof, is called: a. Proof Gallon b. Cask Strength c. Bottled in Bond d. Spirit Whiskey

c. Bottled in Bond

"Compound Gin" may be created in which two methods: a. Gin Head and Multiple Plate Condensation b. Fractional Distillation and Oak Aging c. Cold Compounding and Compounding Essence d. All of the above

c. Cold Compounding and Compounding Essence

Distillation is the process of separating alcohol from a fermented liquid by a series of a. Heating and cooling b. Boiling and evaporation c. Evaporation and condensation d. Evaporation and dehydration

c. Evaporation and condensation

Vodka is distilled to a very high proof level because producers want: a. More flavor and aroma b. More alcohol c. Fewer congeners d. Increased production e. All of the above

c. Fewer congeners

Rums from French Guyana or Haiti would be most likely to fall into the predominant style of a. Light/clean b. Medium c. Full bodied/pungent

c. Full-bodied and pungent

The harvested root stem of the agave plant is referred to as a. azul b. penca c. pina d. coa

c. pina

In rum distillation, mash is often diluted with water to a. enzymatically convert starches into fermentable sugars b. change maltose to sucrose c. prevent "stuck fermentation" from too much sugar d. allow the distiller to produce greater quantities of rum

c. prevent "stuck fermentation" from too much sugar

Brandy made by the Solera Process a. Must be made and bottled in Spain b. May have non-grape brandy added c. Requires topping barrels from other barrels in a series d. Requires blending different single barrels into a final blend

c. requires topping barrels from other barrels in a series (similar to Sherry Solera Process).

The initial distillation to separate alcohol vapors from water yields: a. Wash b. Distiller's beer c. Low wines d. Foreshots e. High wines

c.Low wines

The maximum proof of distillation for bourbon whiskey is: a. 190 b. 180 c. 170 d. 160 e. 150

d. 160 proof

The alcohol range for most Gin in the U.S. is a. 60—107 Proof b. 60—90 Proof c. 80—151 Proof d. 80—94 Proof

d. 80--94

In Rum production, a finished product may be the result of a. A blend of pot still and column still distillation b. a blend of sugar cane and molasses base c. a blend of aged and un-aged rums d. all of the above

d. All of the above

A Gin spirit base may be distilled from a. Sugar cane or molasses b. Grape concentrate c. Root vegetables d. All of the above

d. All of the above--Gin does not specify a particular spirit source.

Which of the following is NOT a brandy? a. Prunelle b. Quetsch c. Slivovitz d. Almendrado

d. Almendrado

Dunder, in rum, is most similar to what New World whiskey makers refer to as __________________. a. Mash b. Distiller's Beer c. Low Wines d. Backset

d. Backset, also called Sour Mash Method.

Which of the following statements is NOT true: a. Rum may be filtered to remove color b. Rum may have caramel color added c. Rum may be a blend of pot and continuous still product d. Barrel aged Rum must have a minimum of 2 years aging

d. Barrel aged rum must have a minimum of 2 years aging (U.S. recognizes only Anejo designation at a one year minimum.)

The "New World" styles of whiskey showcase the impact of a. A barley malt flavor profile b. A wheat grain profile c. Peat smoking the raw grain d. Barrel maturation profile

d. Barrel maturation profile

If a Rum is produced in the Agricole tradition, it must a. Be made only in the French Caribbean Islands b. Be made only in pot stills c. Be aged in oak for a minimum of three years d. Be made from raw sugar cane

d. Be made from raw sugar cane, not molasses

The designated growing area of Cognac with the greatest density of clay soils is a. Bois Ordinaires b. Fins Bois c. Bon Bois d. Borderies

d. Borderies

The flavoring additive common to Raki and Ouzo is _________________________. a. caraway b. dill c. juniper d. aniseed

d. aniseed

Barack Palinka Brandy from Hungary is a. grape brandy; wood aged b. plum brandy; clear and unaged c. apricot brandy; clear and unaged d. apricot brandy; wood aged

d. apricot brandy; wood aged

What is the dominant flavor of Scandinavian Akvavit? a. anisette b. juniper c. dill d. caraway

d. caraway

A Tennessee whiskey is different from a bourbon whiskey because it is: a. A sour mash whiskey b. Made with less corn c. Distilled at a higher proof d. Charcoal mellowed e. All of the above

d. charcoal mellowed

After juniper, which botanical is most commonly used in gin? a. aniseed b. citrus c. amaryllis d. coriander

d. coriander

Rums from Barbados, Jamaica, and Guyana are generally considered a. light, clear, and unaged. b. golden and melllow c. light and fruity d. dark, heavy and pungent

d. dark, heavy and pungent.

Peat, which gives Scotch Whisky a distinctive smoky aroma and flavor, is: a. Treated charcoal b. Dried, spent stillage c. Wood chips from oak d. Decomposed plant matter

d. decomposed plant matter

The traditional clay and brick oven used to cook agave is called a a. tahona b. molcajete c. arrosto d. horno

d. horno

The form of sugar in agave is known as a. sucrose b. glucose c.aspartame d. inulin

d. inulin

Gin was created as a medicine, primarily for treating a. heart disease b. the black plague c. tuberculosis d. kidney and bladder ailments

d. kidney and bladder ailments

The most common base ingredients for modern Genever gin are a. malted barley/rye b. sugar beets c. wheat/rye d. malted barley/corn

d. malted barley and corn

The French designation for a pomace brandy is a. grappa b. egrappe c. grappe d. marc

d. marc

In whiskey, "mash" refers to a. Barley steeped in water b. Results of the first fermentation c. Malted grain undergoing enzymatic change d. Mixture of cooked grains and water before adding yeast

d. mixture of cooked grains and water before adding yeast

The minimum age for a tequila is a. 2 months in stainless steel or barrel b. 45 days in stainless steel or barrel c. 6 months in oak barrel d. no minimum age required

d. no minimum age required for tequila

The results of the first distillation in tequila is known as ____________. a. mosto b. cerveza de tequila c. aguamiel d. ordinario

d. ordinario

In a column still, higher alcohol vapors tend to _________. a. fall to the bottom of the column b. get captured in the reflux valve c. rise about three quarters of the way to the top and stop d. rise to the top of the column and enter the condenser

d. rise to the top and enter the condenser

Potato Vodkas are generally considered ________ a. rougher in flavor than grain-based vodkas b. indistinguishable from other vodkas c. higher in congeners than other vodkas d. smoother than grain-based vodkas

d. smoother than grain-based vodkas

Greek Metaxa is not technically a brandy because a. it is not made entirely in pot stills b. alcohol by volume is too low for brandy c. it does not meet minimum age requirements d. sweet muscat wine and spices are added

d. sweet muscat wines and spices are added to Metaxa.

On the Rocks

served on ice, usually in a rocks glass

Neat

served straight up without any contact with ice

Hold/No Garbage

served without garnishes

Straight Up

served without ice; never comes in contact with ice

In a column still, the part of the column below the feed is the ___________ and the part of the column above the feed is the ____________.

stripping section rectifying section

Horno

traditional oven used to cook agave pins.