SWS - Spirits Academy Class 3 - Vodka, Aquavit, Soju, Baijiu, Jenever, Gin
the name Aquavit or Akvavit derives from the Latin word
Aqua vitae "water of life"
Smörgåsbord (Sweden) is the traditional accompanied with a chilled unmixed glass of (A)_______.
Aquavit
What is the origin of "Vodka"
Diminutives of: Russian - voda (water) Polish - wóda *meaning: little water
What is Pink Gin
Pink Gin is a cocktail made fashionable in England in the mid-19th century, consisting of Plymouth gin and a dash of 'pink' Angostura bitters, a dark red extract of gentian and spices, known from the 1820s at Angostura, Venezuela but now made in Trinidad and Tobago. Lemon rind is also commonly used as a garnish, with the citrus oils subtly complementing the flavour.
London Dry (complex & sophisticated) first came to be because of the Column/Patent still. Then 2 styles were born, (A)______ Gin were most producers were located and a more AROMATIC & fruitier version created in Bristol, Liverpool, & Plymouth.
A- London
Shochu is the national spirit of (A)______.
A- Japan *currently more than 600 brands in Japan. Shochu outsells sake in Japan since 2003
What is a "rectified spirit"
alcoholic beverage that goes through a minimum of 3 rounds of DISTILLING
What does "Genshu" means
undiluted
What is the most important ingredient in Baijiu production
"qu" - a starter culture made from packed brick of grains that has been cured in a fermentation pit to develop yeast.
What is "sorghum"
*Arrived in Chine 5000 years ago from Africa. "fifth-most important cereal crop grown in the world" Most species are native to Australia, with some extending to Africa, Asia, Mesoamerica, and certain islands in the Indian and Pacific Oceans.
The history of Baijiu dates back to the Xia Dynasty (2100 - 1600 BC)
*Seeds (sorghum) were stored in inside a hollow tree stump; stored during winter it transformed into the first Baijiu for Spring.
Pairing: Come (rice) Mugi (barley) Imo (sweet potato)
*Shochu is drinked before, with and after a meal Come & Mugi - Sushi, sashimi, fish, chicken, etc Imo - BBQ, chicken teriyaki, sushi
Some of the most common zakuski plates to pair with vodka are
-Caviar (most luxurious) - black caviar & Red caviar (salmon roe) -Pickled Green Tomatoes -Heering (fish) "Under a Fur Coat" - salad with boiled eggs -Pork Aspic -Smoked Salmon -Pirozhki - baked fried buns stuffed (usually: cabbage, raising, mustard seeds) also meat, eggs, onions, etc.
What are the 2 TYPES of Gin
-Distilled Gin - original method (London Dry & Plymouth Gin - style) -Compounded Gin - cost cutting methods (artificial flavorings, mixing raw alcohol) BUT NOT "distilled or London Gin"
There are 2 types of Shochu according to the Japanese taxation law revision in 2006
-Honkaku Shochu (pot still-single Distillation) wooden *honkaku "authentic" -Korui Shochu (Column Still-Continuous Distillation)
Under British Law what 2 things Gin distillers are NOT allowed to do
-Not allowed to produce the neutral spirit in the SAME location as the rectified spirit. -Can NOT transport it higher proof than 96%abv (192 proof) *The best "neutral" spirit are either grain (normally barley or maize) or molasses.
Baijiu is made in 3 process: Pre-Fermentation steps (4) Fermentation Process Fermentation container *Elavorate
-Pre-Fermentation steps Sorting-Washing-Steaming-Saccharification -Fermentation transformation (mash of grain into final mash) -Fermentation Container Underground MUD PIT or CERAMIC jars
Polish vodka is usually made of which 2 main ingredients (greatly influenced by the raw ingredients)
-Rye -Potatoes *more pronounced aromas & flavor than Western-style vodkas.
RAW MATERIAL: Vodka is typically obtained from which 5 main raw ingredients
-Wheat (winter) -Potatoes -Rye -Corn -Grapes *Some other brands use rice, quinoa, etc. Grape Vodka appear toward the year 2000.
What is the Aging requirement for Baijiu
1 year (but usually many more) in earthenware URNS to preserve flavor and remove undesirable aromas. Clay porous surface facilitates oxidation imparting more desirable aromas and flavors to the Baijiu
Some of the Vodka has a very distinctive character and taste, what are the 4 main factors that influence Vodka:
1- Water - for quality, most distillers use their own wells 2- Ingredients - raw material and technology of production 3- Method (distillation) - what kind of distillation used 4- Filtration - spirit purification
When was BEER taxed in England
1694 This make people consume Gin more regularly
When was the proper use of Charcol filtration originated
1780 (by a chemist) Russian professor in ST-Petersburg *the Russian Vodka production was STANDARDIZED (grain, multiple distillation, manufacturing process)
When did Lars Olsson Smith introduced to the market his new brand "Absolut Rent Branvin
1879 - Sweden *the father of Absolut, also known as the KING of Vodka because he introduced a NEW method of distillation using a RECTIFICATION column.
When was the Russian revolution (year)
1917 - October *after the revolution the "Bolsheviks" ("One of the Majority"-Russian Social-Democratic Workers' Party, which, led by Lenin) confiscated all private distilleries on Moscow.
When did the first Vodka distillery appeared in USA
1934 *Vodka was marketed as white whiskey
When was Absolut exported to the United States
1979 Immediately caught on with consumers, in large part due to an eye-catching an memorable marketing campaign.
How much alcohol does Shochu averages
35 - 37.5% abv 70-75 proof
What is the bottling abv for Baijiu
36 - 65 % abv 72 - 130 proof
When was the first documented production of Vodka production
9th century, in Russia *Although the FIRST distillery known was about 200 years later in "Vyatka" chronicle in 1174. Poland lays claim in having distilleries earlier in the 8th century, made of GRAPES so considered brandy.
Distillation was utilized in China for the production of alcoholic beavers since the (A)___ th century.
A- 13 there are 3 different theories of how did Shochu distillation technique arrive to Japan.
The first recorded reference dates back to (A)______.
A- 1405
In Sweden the first recorded license was in (A)_____ to a man named Corth Flaskedragare.
A- 1498 A permit was necessary for 2 reasons(NOT public sobriety) -Vodka was key in gunpowder manufacture. -Vodka was the national drink in early 18th century.
The oldest written record of Shochu is found in the Koriyama Shrine in Kagoshima prefecture the (A)__th century.
A- 16 *1559
After the Bolsheviks take-over of private distilleries families like the "Smirnov" fled to France were the spelling of the family name was changed to "Smirnoff", they were the first to bring their talents to America and set up a distillery in (A)____
A- 1934 In 1933, Vladimir Smirnov sold Rudolph Kunett the right to begin producing Smirnoff vodka in North America. He then returned to the United States, quit his sales job, and established his first North American distillery in Bethel, Connecticut, USA in 1933.
Flavored Vodka grow 19% in 2012 and now accounts for (A)___% of all Vodka sold, with over 150 flavors introduced in recent years.
A- 21
Flavored Vodka: flavored with natural flavoring materials, with or WITHOUT the addition of SUGAR, bottled at NOT LESS than (A)___% abv (B)__ proof.
A- 30 B- 60 *the name of the predominant flavor should appear as part of the class and type designation: "Orange flavored Vodka" *wine may be added but if the addition exceeds 2% abv , the percentage and wine type must be stated.
About 130 Shochu brand available in the US less than (A)__% is Korui-style Shochu.
A- 5
Gin became the urban drug around 1730, (A)_ million gallons of were consumed by (B)_ million English people.
A- 5 B- 4
Sometimes the raw alcohol (usually 80%abv) is DILUTED to around (A)___% abv after going through the tasting panel (experts & master distiller), then is pumped into a pot-still.
A- 55
DISTILLATION: The raw spirit obtained from this process ranges from 75%-85% abv (150-170 proof); it is redistilled in a continuous still to produce a pure and flavorless spirit of an alcoholic strength of just below (A)__%abv (B)____ proof
A- 96 B- 192
According to Toby Cecchini, owner of "Passerby, a tavern in New York, and author of Cosmopolitan, when bartenders spiked Bloody with a savory liquor (A)"_______".
A- Aquavit
Scandinavians have a long history of setting out for new lands across vast oceans, whenever sailors returned home they were treated with a glass of (A)_______.
A- Aquavit
Like Vodka, Aquavit is distilled from grain or potato but it's spiced with (A)_______
A- Caraway (other flavors like "anise, fennel and coriander") *the variety of herbs and spices selected is influenced by regional cuisine - in some cases a very specific dish.
In recent years U.S. micro-distillers like Oregon House Spirits (Krogstadt brand) and the (A)______ area's North Shore Distillery have introduced their interpretations.
A- Chicago
Distillation process: Some producers place the botanicals in a tray over the spirit (Bombay Sapphire). The Gin is then brought down to the required legal minimum alcohol level of 37.5%abv (75 proof) for (A)_______ bottling or 40%abv if it is for the (B)___ market.
A- European B- US
Vodka languished on the retail stores for years until 1946 when Hubelein executive John (A)____ created the Moscow Mule at the "Cock & Bull" in LA, several drinks follow this one, like: Bloody Mary, Screwdriver, Vodka Martini, etc.
A- Martin *currently the Lemon Drop & the Cosmopolitan are the modern classics.
The (A)_____ brand became known to the world after winning a gold medal at the 1915 Panama-Pacific Exposition in San Francisco. Mao Zedong served (A)____ at state dinners during 1972 Richard Nixon's state visit to China, and Henry kissinger once remarked to Deng Xiaoping that, "if we drink enough (A)____, we can solve anything".
A- Mautai / Maotai China's Guizhou province Produced by the state-owned Kweichow Moutai Company. Maotai originated during the Qing Dynasty (1644-1911)
A LAW was enacted in 1894 to make the production and distribution of vodka in (A)______ a state monopoly.
A- Russia *this was made to control an epidemic of drunknness due to the availability of cheap, mass-produced vodkas.
Norway style Aquavit has a very unique aging: (A)_____ oak barrels aboard ships that cross the equator twice.
A- Sherry *(Linie Aquavit) Gamle (city in Oslo Norway) is the style of traditionally Aquavit botanicals: guinea pepper, anise, caraway, cumin, citrus peel.
Until 10 years ago, American Vodka was dominated by 3 major companies. In 1992, (A)____ Vodka from California emerged from nowhere to become one of America's best sellers.
A- Skyy
Denmark style Aquavit is "clear to amber" to even ruby red because? A: ______________________________________. Most have forward DILL, coriander and caraway flavors and mostly are (B)_____ based spirit.
A- Some Danish Aquavit are aged in BARRELS and some are FLAVORED with "oak or berry extract" B- potato
In 2012 the U.S market imported around 3.6 million cases of Gin, nearly all bottled gin from (A)____.
A- The UK
Since 1899 the production of Shochu was regulated by the government and people were not allowed to produced it at home anymore. Shot manufacturers needed to hire professional brewers called (A)______.
A- Toji
In 1765 a 2 TIER system of production was stablished; the first tier allowed a system of state distilleries to meet the rest of society's (A)______ demand.
A- Vodka
Russia: In the 1530s, a system known as the "Czar's Tavern" was adopted, making the tavern keepers. elected by the community, responsable for all the sales and production of (A)______.
A- Vodka
Vodka should be kept in a (A: cool/hot) area away from direct SUNLIGHT (the quality will not degrade over time).
A- cool * always capped to prevent the evaporation of the content.
MASHING: The grain is milled into a coarse (A)____ and mixed with water. The mixtures is then (B)_____ for a short time in order to open up the grain's starch granules, when enzymes will turn starch into sugar to prepare the grain mash for fermentation... the result is a thick, sweet liquid known as (C)_____.
A- flour B- heated C- Wort
In the USA Vodka production started with the Kunnett family, who once provided (A)_____ for Russian's Czar Vodka production prior to the Bolshevik Revolution in (B)_____
A- grain B- 1917
Archeologist confirm in 1983 that alcohol production has been part of China's civilization for 7000 years. The cornerstone in Chinese alcohol production came around the Han Dynasty (206 BC - 220 AD) with the invention of "JIUQU or QU" similar to (A)____ in Japan.
A- koji jiuqu or qu - is a microbial starter for the saccharification (similar to koji for shochu and sake production)
The TTB (Alcohol and Tobacco Tax Bureau) defines "Aquavit" as a product obtained from the distillation of (A)_____ (beer) or by re-distillation of distilled spirits, or by mixing neutral spirits, with or over (B)______ seed.
A- mash B- Caraway
Russian Vodka has a lot of character, good examples tend to be smooth with mouth cooling effect characteristic, usually (A: more/less) viscous and dense than Western styles.
A- more *winter wheat is usually used but some brands also use rye
Western-style Vodka focus on purity and (A)______ of taste. (B: more/less) full body close to unnamed spirit
A- neutrality B- more *high standards of distillation and rectification -common ingredients: wheat-rye-corn-potato(regional).
Sweden style Aquavit is similar to Denmarks in style and color but Swedish Aquavit has forward fennel, anise & CITRUS flavors. Swedish aquavit is flavored with ingredients from SPECIFIC regions, labels name the (A)___ of _____.
A- place of origin popular brands are: Skåne, O.P Anderson, Brannvin Special.
Distillation process: The ngredients inside the (A)____ soak in neutral alcohol (about 50%abv)_ steep for several hours sometimes a full day.
A- pot still
Usually UNAGED akvavit is stored in the refrigerator, but aged Akvavit is usually kept at (A)______ temperature.
A- room Unaged - 3 - 8 C (37 - 46 F) Aged - 15 - 20 C (59 - 68 F)
Poland produced and consumed vodka for over 700, at the beginning they distilled honey, vegetables, and fruit. The EARLIEST grain vodka was obtained from (A)____ .
A- rye distillers did not begin to use potatoes on a large scale until 1800's
Distillation process: The pot-still is heated using a (A)____ coil, the heat will remove from the botanical the essential oils, which give the flavor to the spirit and will also provide for vaporization of the alcohol through the neck of the still.
A- steam
Most of the (A)_____ ______ shochu comes from Satsuma, a district in Kagoshima considered the historic home of Shochu dating back to the 16th century
A- sweet potato
In 1970s (A)_____ surpassed gin consumption in USA
A- vodka
In Poland, the gentry drank more beer, mead, and more expensive wines, as (A)______ consumption was not considered proper in high social strata.
A- vodka
In 2012 (A)_____ accounts for 32% of the alcohol sold in USA
A- voka
FERMENTAION: When yeast is added, the mixture ferments and produces a liquid known as (A)_____ (or beer), with an alcohol strength of about 7-10% abv (14-20 proof), as well as hundreds of byproducts known as "esters & congeners". The fermentation process takes about 2 to 3
A- wash
Swedish & Scandinavian Vodka has a "YEASTY, bready taste & flavor" which only comes from one source, (A)______ _____
A- winter wheat *only from winter wheat-high in starch and low in proteins *there is some potato Vodka production
Some of the most available imported brands are:
Aalborg - O.P. Anderson - Linie
Explain the Sale of Spirits Act 1750 (commonly known as the Gin Act 1751) *by 1733, London alone produced 14 gallons of Gin a year per resident, Not including home-made gin from illegal stills.
Act of the Parliament of Great Britain, which was enacted in order to reduce the consumption of spirits, a popular pastime that was regarded as one of the primary causes of crime in London. By prohibiting gin distillers from selling to unlicensed merchants and increasing fees charged to merchants, it eliminated small gin shops, thereby restricting the distribution of gin to larger distillers and retailers.
Why and when did Gin bloomed in England
Around the 1690 William of Orange-Nassau (stadholder of United Netherlands) ASCENDED to the British throne in 1689 with his wife Queen Mary II (both protestants leading the "Glorious Revolution" ending with the deposition of the Catholic church). They promoted distilled GRAIN alcohol rathe than GRAPE brandy made by "the church".
Where was Gin distilled in England
At first in the BIG cities with the largest populations of returning soldiers & sailors _ primary SEAPORT like London & Plymouth *but those days brandy & wine were more popular in England.
What is China's national spirit
Baijiu Frequently used during family celebrations, business negotiations, and Chinese holidays such as New Years.
How is Baijiu classified
Baijiu is produced in various styles in different provinces, but is CLASSIFIED on AROMATIC PROFILE. There are 4 primary aromas, but 9 more are also recognized as individual styles. aromas: RICE(shochu like) - LIGHT(peas qu) - STRONG(sichuan) - SAUCE(guizhou)
What 3 Polish luxury vodka brands emerge following the many changes of the restructuring during the Communist regime of the 20th
Belvedere Chopin Luksusowa
Mary I was the Queen of England and Ireland from July 1553 until her death (1558). Her executions of Protestants caused her opponents to give her, *What nickname
Bloody Mary
Which are usually the botanicals utilized for Aquavit
Caraway seeds Star Anise Coriander Fennel Seeds Dill
What is Baijiu
Chinese spirit made from SORGHUM maybe mixed with rice, glutinous rice, buckwheat, wheat, or corn. Often mistaken mistakenly translated as "wine" or "white wine", but is actually a distilled liquor, generally about 40-60% abv (80-120 proof).
What is Scandinavia
Denmark - Norway - Sweden A historical and cultural-linguistic region in Northern Europe characterized by a common ethno-cultural North Germanic heritage and related languages.
What is "DISCUS"
Distilled Spirits Council of the United States National trade association representing America's leading distillers and nearly 70% of all distilled spirits brands sold in USA
Which are the main Akvavit styles and how are they divided
Divide by country Denmark - Sweden - Norway
The Cocktail age coincided with the Roaring twenties and the Jazz age. During Prohibition (1920-1933) how did Gin make its way to the people in USA?
English Gin was usually counterfeited with Bathtub Gin obtained from cheap grain alcohol (or turpentine with water) and flavoring agents, such as juniper syrup and glycerin.
Where did the first cordial/elixir flavored with Juniper surface
Holland - "Genever" 14th century
Serving temperatures: -Honkaku Shochu -Korui Shochu
Honkaku - 18-20 C (64-68F) Korui - 15-17 C (59-62F)P
Shochu is a Japanese traditional distilled spirit from grains and tubers, which are most common ingredients ?
Imo - Japanese sweet potato - rice koji Mugi - barley - barley koji Come - rice - rice koji Soba - buckwheat - 30% soba the rest is barley koji Kokuto - sugar cane brown sugar *Soju uses also wheat
What did english artist William Hogarth did in support of what would become the Gin Act
In 1751 he issued two prints: Beer Street and Gin Lane. Designed to be viewed alongside each other, they depict the evils of the consumption of gin as a contrast to the merits of drinking beer.
Where did Vodka originated
Is not clear who produced first, Russia or Poland.
What is Awamori
Is the OKINAWA (island) version of shochu *it uses the long grain instead of the usual short Japanese grain, as well as the BLACK koji mold indigenous to Okinawa. 50% abv - 100 proof
What does the 10 most common botanicals impart in Gin Juniper Berries-Coriander-Angelica-Lemon Orris-Liquorice-Almond Cassia Bark-Cubeb Berries-Grains of Paradise.
Juniper Berries - main - bittersweet flavor Coriander - (older species) balanced lemon flavor Angelica - (root) musky - vital to gin like salt for cooking Lemon - fresh juicy citrus flavors Orris - root of the iris flower, violet aromatics Liquorice - freshness & earthiness Almond - nutty aroma Cassia Bark - from Indo-China, cinnamon like Cubeb Berries - spicy peppery aroma Grains of Paradise - West Africa, lavender aroma *Usually Gin captain 6 to 10 botanicals.
How do the 7 STYLES of Gin are different London Dry/English Gin Old Tom Plymouth Gin Navy Strength Golden/Aged Gin Flavored Gin Sloe Gin
London Dry- could be produced anywhere in the world (must be colorless & unsweetened). Old Tom- sweetening gin by 3-6% SUGAR syrup sometimes orange flower water_went out of fashion when the dry style came out. Plymouth Gin- Since 1793_7 botanicals_Dartmoor water_pure GRAIN alcohol (Black Friars Distillery)*oldest working distillery in England. Navy Strength- bottled 57%abv_Plymouth Gin Navy Strength first went to sea in 1793 with the Royal Navy. Golden- aged in OAK barrels (whiskey/wine/sherry) _months or years_*Seagrams Extra Dry was the 1st gin to age in ex bourbon barrels fro 3 month. Flavored Gin- Orange or Lemon (most common)_ Steeping (fruit or peel)_SWEETENED with sugar. Sloe Gin- LIQUEUR rather than Gin distillate_STEEPING pressed wild sloe berries (prunus spins/wild thorn berry) SWEETENED with sugar syrup_reddish color.
What or who is "Lucius Beebe" and what is its relation to Hollywood star Rosalind Russel
Lucius Beebe is a recipe with aquavit from the Rosalind R. 2 oz Aquavit 1 oz Dry Vermouth * 1946 - Stork Club Bar Book
can Gin be bottled at less than 40% abv? (N/Y)
No
What are the main 4 STYLES of vodka
Polish - Russian - Swedish & Scandinavian - Western-style
What kind of distillation is used for Baijiu
Pot Still
What is the OLD TOM gin style
Prior to the 1930 (industrial revolution) use of the Coffey still, distiller had to add SUGAR and strong spices to the rough base spirit to mask unwanted congeners.
How does the TTB (Tax and Trade Bureau) defines vodka
Product obtained by neutral spirits distilled or treated after distillation at or above 95% abv (190 proof) and bottled NOT LESS than 40% abv (80 proof). Citric Acid - Max 0.1% abv Sugar - Max 0.2% abv
What process of vodka making is done with the main purpose of removing trace elements (esters & congeners) that give Vodka characteristic.
Rectification
What are the 3 "degrees of purification" of Polish vodka
Regular-Selected-Luxury Regular - rectified spirit - ester & congeners are discernible Selected - rectified spirit - produce Select Vodka, flavored Voka and liqueurs Luxury - rectified spirit - produce luxury vodkas like Belvedere & Chopin.
Which island is consider Sweden's capital of Aquavit
Reimersholme (small island just outside Stockholm) Aquavit is been an Scandinavian tradition for over 500 years.
What is "zakuski" *like meze (middle east) or tapas (Spain), smörgåsbord (Sweden)
Russian term for hot and cold hors d'oeuvres, entrées and snacks, served before the main course. Typical zakuski consist of cold cuts, cured fishes, mixed salads, kholodets (meat jelly), pirogs or pirozhki, various pickled vegetables such as tomatoes, beets, cucumbers, sauerkraut, pickled mushrooms, deviled eggs, hard cheeses, caviar, canapés, open sandwiches, and breads. Iced vodka or other alcoholic beverages is often served with the appetizers. The word literally means something to bite after, to soften the alcohol effect on the taste receptors. most ubiquitous zakuski is pickled cucumbers.
How is usually Baijiu served (temperature & size)
Served at room temperature 1/2 oz pours *is considered impolite to refuse when a drink offered. Usually consumed with food, because of its strength.
Shāoji is the origin of what 2 words
Shochu - Japan Soju - Korea - in 2008 this word was included in the dictionary *"burned liquor"
Which are the most ideal locations for Baijiu production in China (were the finest Baijiu comes from)
Sichuan - Shui Jing Fang, Luzhou Lao Jiao, Jian Nan Chun Guizhou - Moutai
What are the 6 most common ingredients for Baijiu
Sorghum - main Wheat - mainly used for QU (starter) Rice - second most common after sorghum Glutinous Rice(sticky rice)-GLUTEN FREE but high starch Corn - adds spice and sweetness Peas - used to create certain types of QU (LIGHTER baijiu)
Which is the only brand that does CASK aged vodka
Starka (Polish) *the only one in the world, from uncertified Polish RYE spirit, NOT available in the US.
what is the "the sale of drinks on trust" system
System on the 1530s laso known as the Czar's Tavern that lasted until the 17th century. *this system was largely ABUSED, and harmful.
What is "gorzalka"
The FIRST identifiable Polish vodka, appeared in 11th century.
What is the origin of the word "Gin"
The name Gin is derived from "genièvre" (french) and jenever (dutch), both mean juniper.
Gin pairs well with Seafood dishes, smoked salmon and fruit salads (T/F)
True
Sochu is best kept in a cool area away from sunlight (T/F)
True
What is "turpentine"
Turpentine (also called spirit of turpentine, oil of turpentine, wood turpentine and colloquially turps) is a fluid obtained by the distillation of resin obtained from live trees, mainly pines. It is mainly used as a solvent and as a source of materials for organic synthesis.
What was the purpose of Angostura bitters
Were used as a treatment for sea sickness in 1824 by Dr. Johann Gottlieb Benjamin Siegert (though they were used for other medicinal purposes long before this), who subsequently formed the House of Angostura, a company selling the bitters to sailors.
When did the British found out about Genever
While fighting the Spanish during the Dutch War of independence (1567-1609). During the Thirty Years War (1618-1648) the term "Dutch Courage" was coined, while the fight in the Netherlands the troops found out that some of that will boost their morale into battle.
There are 3 different types of Koji that affect fermentation
White koji - gentle spirit Black koji - robust spirit Yellow koji - combination of both
Can Akvavit be aged?
Yes -in oak barrels
Is blending allowed on Baijiu
Yes Blending batches for consistency or complexity, generally the heart (middle cut) of the distillate is partially mixed with the tails (last part of the distillate) to provide more HEAVY, fuller aromatics.
Can Shochu be aged
Yes In oak barrels, acquires fruity and subtle spiced aromes.
What is the optimal serving temperature of Vodka
freezer temperature ( 0 F or 18 C ) *at room temperature vodka showcase quality and differs, but at freezer temperature the spirit will INCREASE VISCOSITY and mouthfeel although it will reduce the bouquet, and taste.
What is "jiuqu or qu"
is a microbial starter for the saccharification (similar to koji for shochu and sake production)
What is "Aspergillius Oryzae"
koji-kin *takes about 2 days to cultivate.
What does the name "Baijiu or Shaojiu" means
literary means "white liquor" - "white alcohol" - "white spirits"
What method of infusion is used for Akvavit
maceration (spices steeped into the alcohol) *re-distilled after the maceration for extra flavor
What did Fleischmann's from Ohio did
produced the 1st American dry Gin - 1870s *the term London Dry came about the 1830s in England
