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Querclus alba

American white oak. Commonly used because it is readily available and is prized for its strenght, resilence and ability to be bent into the shape of a barrel

The first step of evaluating spirits:

Appearance. Should be done in well-lit room with a white background. Tip the glass to look through both the meniscus (edge) and eye (middle) to reveal color and clarity. Time in wood, the addition of caramel and the addition of other colorings will affect color.

Evaporation

Approx 3% per year, depending on temp and humidity. Higher humidity will cause alcohol to evaporate faster reducing ABV.

The Sensory Evaluation of Spirits

Aromas Flavors Dilution Body Finish Overall Impression Complexity Quality

Baijiu

Chinese spirit (sometimes called shaojiu) most commonly made from sorghum, but can use barley, millet, rice... bottled between 40% and 60% ABV (can be higher). Traditionally bottled in ceramic crocks or bottles and served warm or room temperature, poured into ceramic cups. - Can be flavored or unflavored (unflavored examples: Moutai, Erguotou, Luzhou Laojiao, Wullangye) - Base material is baled and stored in damp environment so that it fills with mold/spores/yeast (qu), then saccharifies, ferments, is distilled (possibly in a Chinese wooden still), sometimes mixed with more grain/qu, refermented and redistilled, can be aged in urns to mellow for months to several years and then bottled. ` World's most consumed spirit, accounting for almost 1/3 of all spirits sold world wide.

Louching

Cloudiness when mixed with water. Common with ainse-flavored spirits because the botanical oils do not mix well with water.

Turbidity

Cloudy/hazy appearance. Most spirits are expected not to have it, but sometimes acceptable.

Juniper

Comes from the berries of an evergreen tree, imparting a fresh aroma to the spirit.

Anethole

Compound found in all anise-flavored plants including star anise, green anise, licorice root, fennel

Raki (pronounced rucka)

Considered to be one of the highest-quality anise-flavored spirits. Produced in Turkey from sultana grapes

Heads / Foreshots

Contain compound- 'low boilers'. Usually redistilled or thrown out, nonpotable.

Redistillation in gin

mash is distilled into a neutral spirit before veing flavored and then cut with water before being placed into a still with a gin head, distilled a second time with botanicals and then condensed, only keeping the heart. Cold distillation/vacuum distillation: water boils (distillation) at lower temperatures at higher altitudes

la feè verte

"the green fairy" - Absinthe The water that drips into the glass over sugar will cause it to louche, releasing the green fairy

Spirits produced with starchy materials...

...require conversion process, saccharification, to convert starch to fermentable sugar. Generally accomplished by heating.

Brouillis / Low Wines

Result from first pot distillation, approx 25% ABV. ("brouillis" in brandy production)

Popular Gin Drinks

Tom Collins Pink Lady Singapore Sling

Shōchū

("burned liquor") Japanese spirit whose common varieties use barley, buckwheat, rice or sweet potato, but industrial versions may also use sugar or molasses. Single distilled versions are around 25% ABV Continuous column versions 35% Can be aged 1 month to 3+ years Fermentation achieved using a mold called kōji in order to induce saccharization of the base materials

Starka

('Old Woman') Traditionally from Poland and Lithuania. Vodka that is aged in oak casks and often flavored with spices an herbs. 15th century tradition where a barrel of vodka that was filled and buried after a child's birth would be opened at their wedding.

Distill (Latin 'destillare')

('trickle down') Process by which two+ liquids separated for purity. Going on since 3500BCE.

Okhotnichya

(Hunters Vodka) Russian vodka flavored with a blend of spices, often with ginger as a top note, backed by citrus peel, black/red pepper, clove, anise and bitter herb- tormentil. Traditionally blended with white fortified wine.

Pot Still

- 2 parts: still and worm condenser - batch process - max 70% ABV - less pure with more congeners - considered inefficient

Gin (US)

- A spirit that derives its main characteristic flavor from juniper berries - Bottled at no less than 40% (80pf) - "Distiled gin" is defined as a subcategory of gin that must be produced exclusively using original distillation or redistilation - The following products are defined as types of gin and therefore must adhere to the standards set for gin: dry gin, London dry gin, geneva gin, Holland gin, Tom Gin and Old Tom Gin

3 components of oak heartwood

- Cellulose (40% of wood mass) provides structural integrity to wood. - Hemicellulose (25%) red layer that forms in charred oak barrel. Easily soluble in alcohol. - Lignan (25-30%) helps cement cellulose fibers together. Also, source of methoxphenols (includes vanillin and syringol- vanilla nose/taste) - [remaining 5-10% composed of tannins]

Steinhäger

- Classic german spirit that dates back over 500 years - Produced using triple-distilled gran spirit, neutral spirits and a juniper berry distillate. It is a mellow spirit with distinctive juniper flavor, packaged in stone crocks - PGI (1989) Steinhägen, Germany

Neutral Spirit (US Definition)

- Distilled spirit produced from any material - Spirits distilled at or above 190pf (95%ABV) and bottled at not less than 80 pf (40%) - Made from a variety of source materials. If exclusively gran = "neutral grain spirit"

Flavored Vodka (US)

- It must be made with vodka to which natural flavorings have been added (may add sugar) - Bottled at no less than 30% (60pf) - Labeled with the name of the predominant flavor - May contain wine, but if the total amount of wine exceeds 2.5% of the total volume, the types and percentages of wine must be stated on label Similar standards for the products labeled flavored brandy, rum, gin or whiskey

Vodka (EU)

- It must be produced from potatoes, cereals and/or other agricultural raw materials - It must be distilled and/or rectified so that the organoleptic characteristics of the raw materials used and the by-products formed in fermentation are "selectively reduced" - It may be redistilled or treated with activated charcoal or other appropriate materials - It must be bottled at a minimum of 37.5% ABV (75 pf) - Flavorings that can be found naturally in distilled products can be added (glycerol and sugar) - Other flavorings that may give the product "special organoleptic characteristics" may also be added - If produced from base materials other than potatoes or grains, the name of the base material must be stated on the label

Gin (EU)

- Must be a spirit drink of agricultural orgin - Must be bottled at a minimum of 37.5% - Only natural flavorings may be used The predominant flavor must be juniper -"Distilled gin" is defined as a subcategory of gin that must be produced via original distillation or redistillation using a spirit distilled at a minimum of 192pf - "London gin" is defined as a subcategory of distilled gin whose flavor is introduced exclusively through redistillation in traditional stills and which contains less than 0.1 gram of sugar per liter and no added ingredients aside from water. This spirit may also be called London dry gin

Plymouth Gin

- Protected Geographical Indication (PGI) to any gin distilled in Plymouth, but the Black Friars Distillery is the only one currently operating - Crystal clear, full-bodied texture, fruity aromas and very aromatic juniper berry - Gin used in original 1896 dry Martini recipe (then called Marguerite Cocktail) - Black Friars Distillery claims to be the oldest working gin distillery in the world (1697)

Old Tom Gin

- Slightly sweet, one of he predominate styles of gin in the 1800s, but later fell into obscurity when London dry gin became popular. Now regaining popularity with Hayman (England), Ransom (Oregon) and other distilleries - Original gin used in the Tom Collins Cocktail (1891) - In England, Dudley Bradstreet, ung a large black cat sign outside of his house that notified people that he sold gin -> "Old Tom" became a euphemism for gin

Genever/Jenever/Genièvre

- Spirit originally produced using malted grain spirits flavored with juniper berry and other botanicals - Considered to be the precursor of modern gin, but produced at lower proofs than required for gin - Two widely distributed subcategories: Oud (Old), Jonge (Young). Have nothing to do with aging requirements, but 'old' and 'modern' styles - PGI: Netherlands, Belgium and parts of France and Germany

Basic taste components

- Sweetness- Be careful with sweetness, as up to 50% of the population perceives alcohol as having a "sweet" taste - Acidity (sides of tongue) - green apple, lemons... also notice salivary reaction - Bitterness (back of tongue) - long-lasting sensation

London Dry Gin

- Type of distilled gin (original distillation or redistillation with no flavors added, only water) originally produced in the 19th Century in London - No geographical restrictions on production - EU defines as having less than 0.1 g/sugar per liter - Light, dry and crisp with a clean juniper flavor

Spirit with slowly running tears...

...more viscus than sprit with faster-running tears due to higher alcohol, sugar or glycerol. Aged spirits are more viscus than younger ones.

Tasting Spirits

1. Take small amount into your mouth, let it sit on your tongue for a few seconds; quickly swish around and then spit. Let heat dissipate as you breathe through mouth. This will prep and cleanse palate. 2. After a minute or so, take a second sip, gently roll the liquid over the plate and coat mouth, take a quick inhale and let spirit rest on tongue for a few seconds. Tilt head down and let spirit pool by front teeth for 5-10 seconds, then chew spirit for a few seconds, pause and spit/swallow. Quickly inhale through mouth and, with lips closed, exhale through nose.

Column Still

1826- Stein invented continuous still. Perfected by Aeneas Coffey in 1830. - more efficient - distill to higher strength

Origins of Vodka

8th Century Poland: 'wodka'- medicinal drink 9th Century Russia: 'voda' - water Brought to US in early 20th century after rise of communism in Russia and did not gain popularity in US until late 1940s (Smirnoff was very popular).

Max potential ABV:

96.5% To reach 100% ABV, lab would have to use dehydration procedure.

Reflux

A technique used in distillation to control which elements of the liquid are passed onto the condenser and which are returned to the still

Copper

Acts as catalyst during fermentation, pulls heavy elements away from vapor.

Aromas of spirits and nosing spirits

Aromatics jump out of the glass, propelled forward by the alcohol. 1. Without swirling, take a series of quick, gentile sniffs, positioning the surface of the glass 3-4 inches inches below your nose while keeping mouth slightly open. Measure intensity- if you can smell aromas 6in from nose, they are 'intense', 3in 'medium', breathing directly into glass 'light'. Rest and take your time while moving though flight. 2. After 3-5 min break begin in-depth examination of each spirit with longer, deeper inhalations (mouth still open). Smell spirit undisturbed and then gently roll the spirit around the glass.

173° F 78° C

Boiling point of pure ethyl alcohol

212° F 100° C

Boiling point of water

Akvavit

Caraway-flavored spirits that have been produced in Scandinavia since the 15th century and are enjoyed as an aperitif or digestif -No age requirement (wide range of colors)

Lees

Dead yeast cells after fermentation.

'Alcohol' refers to what type of alcohol?

Ethyl Alcohol

Concentration

Evaporation of water and alcohol results in concentrated flavors and aromas.

Common high-proof spirits available for consumption

Everclear (US): available in 75.5%ABV and 95% Primaspirit (Germany): 95.6% ABV, sold primarily for use in homemade liqueurs Spirytus Rektyfikowany (Poland): 96% made from grain and/or potatoes. Used for homemade liqueurs

6 Processes of Oak Maturation

Extraction Evaporation Oxidation Concentration Filtration Coloration

Extraction

Extraction will occur more readily if the wood is exposed to heat, changing the chemical composition of the components of the wood. The hemicellulose will form red layer (caramelized sugars) just below charred surface.

Pot Distillation Speed

Faster run- less interaction with copper, so heavier spirit. Slower run will promote reflux.

Fermentation Results

Fruit: wine 8-14% ABV Grain: beer 5-10%

Tasting spirits

Ideally, taste in flights of like-products. No more than 6 or 8 at a time. Lowest to highest ABV, youngest to oldest.

Whiskey (broad generalization)

Generally considered to be a beverage whose main flavor profile is derived from its grain-based raw materials and the time spent in oak

Dutch word for juniper

Genever, later shortened to gin

Wacholder

German juniper-flavored spirit

9 Aroma Categories for Spirits

Grain Fruity Floral Botanical Sugar Spice Oak/Wood Nutty Rancio Other

Miscible Liquids

Liquids that dissolve into one another. Boiling point will change based on amount of each individual liquid.

Soju

Korean distilled spirit made from rice, barley or wheat. Modern versions may also incorporate sweet potatoes. 16-45% ABV. Some are produced using a single distillation, but most are continuously distilled. May be consumed straight or used as a sub for vodka in cocktails. Most widely distributed brand: Jinro (consequently one of the best-selling brands in the world)

Copper Pot Still Size

Larger stills will have greater impacts, pulling out heavier elements. They will produce lighter spirits.

6 most common categories of botanicals used in gin

Seed/bean (coriander) herb (hyssop) bark (quinine) citrus peel (grapefruit) root (licorice root) other (clove)

Juniper flavored spirit drinks (EU)

Separate category based on the earliest styles of gin and may be bottled at a minimum of 30%, generally too low to be classified as true gins. ex - genever, Steinhäger and wacholder

New Make Spirit Rectified Spirit Eau-de-vie

Neutral spirits made for use in the production of some other final product (whiskey, brandy, some liqueurs...)

Vodka (US)

Neutral spirits so distilled, or so treated after distillation with charcoal or other materials, so as to be without distinctive character, aroma, taste or color. Note: only category in US that must be distilled at or above 190 pf

Franciscus Sylvius

Often cited with the invention of gin in the mid-seventeenth century, but juniper-infused spirits were produced long before he was born. Professor of medicine in Holland who prescribed 'gin tonics' ailments afflicting the bladder, kidneys and circulatory system

Tails / Feints

Often redistilled or thrown out. Contain 'high boilers', which may be poisonous.

Oxidation

Oxygen dissolves into maturing spirit resulting in desirable oxidation of the spirit's components. Over time additional esters esters are formed and aldehydes and acids increase.

Cut Points

Points of separation between heads, hearts and tails. Vary based on spirit and desired congeners. Distiller must combine art and science.

Zubrówka

Polish vodka flavored with bison grass

Krupink

Polish vodka flavored with clover honey and herbs. Often quite sweet and sometimes heated before serving.

Black Kōji

Prized for its ability to help extract the most character from the base materials and considered to be the highest quality. Tends to cover every surface of production facilities with black mold

Congeners

The compounds responsible for most of the aroma and flavor. They also vaporize during distillation. (Acids, esters, aldehydes, fusel oils, other alcohols)

New Make Spirits

Regardless of base materials or still type- all newly distiller spirits are colorless, or water-white. They possess a sharp, biting aroma and taste, which will mellow if spirit is given time to mature.

Choice of Base Ingrediants

Russia: Wheat - highly acidic, lighter in body Poland: Rye - Spicier character, more robust Potato - Full body, creamy palate Sweden: Winter Wheat - Highly acidic, light body Finland: Barley- Highly acidic, lighter in body

Pertsovka

Russian vodka flavored with chili pepper and (usually) honey

Kubanskaya

Russian vodka flavored with dried lemon, orange peel and (sometimes) honey.

Coriander seed

Second most widely used botanical in gin. Adds a peppery or spicy note along with hints of citrus.

French oak has _________ pores than American oak.

Smaller

Dilution when tasting spirits

Some tasters like to assess aroma and flavor at strength before then diluting them. Dilution allows the aromas to blossom. Some recommend diluting by just a few drops; others dilute to a standard ABV, such as 20%.

Absinthe

Spirit produced using anise, sweet fennel and the flowers and leaves of grand wormwood (Artemisia absinthium). Banned in US from 1914 - 2007 (and other parts of the world). - Now limited to 10ppm thujone (chemical compound blamed for harmful effects_

Tasting glassware

Stemmed, tulip shaped, thin glass. 6-8oz glass to hold 1-1 1/4 oz during tasting.

Coloration

The degrading of tannins from the charring process may give the spirit a reddish color that will deepen as it sits. Additionally, oxidation will give the spirit a brownish color.

Filtration

The layer of charcoal inside a charred barrel acts as a filter as the spirit moves in and out of it.

Ouzo

The leading Greek apertif. A substitute for absinthe minus the wormwood

Jonge Genever

The more modern style of genever. Drier and lighter in body. May not contain more than 15% malt spirit

White Kōji

The most common type of mold used to ferment base materials of Shōchū. It has the least impact on the resulting Shōchū, giving it a subtle, sweet taste

Oud Genever

The original style of genever. Must contain a minimum of 15% malt spirit. This style is straw-colored and relatively sweet, with malty aromatics. It does not require any againg.

Fractional Distillation

The separation and concentration of two+ liquids with different boiling points.

Compound Gin

The standards of US/EU allow for gin to be flavored by mixing neutral spirits with naturally produced extracts and flavorings of juniper berries and other botanicals (without redistillation- lower quality). -Cold Compounding Method- botanicals either soak in neutral spirits or base spirit is pumped through botanicals repeatedly, filtered, reduced to strength and bottled -Essential Oils (compounding essence procedure)- a recipe of oils is added to the neutral spirit, thoroughly blended, allowed to rest for a week, filtered, reduced and bottled

Distilled Gin

The standards of the US and EU both define distiled gin as a subcategory of gin that must be produced via original distillation (also called direct distillation) or by redistillation

Yellow Kōji

The type of mold used to produce sake, provides a lush, fruity taste. Extremely sensitive to warm temperatures

Pacharàn

Traditional flavored spirit in the north of Spain produced using sloe berries, coffee beans and vanilla beans that have been soaked in ainse-flavored spirits - Light mahogany red - 25-30% ABV - Dry or slightly sweet

Pernod and Pastis

Two rival distilleries that made sweeter, lower-proof versions of absinthe (minus wormwood) after absinthe was banned. Merged in 1975 to become Pernod Ricard

Angelica root

Used in gin to add an earthy/woody character

Flavored Vodka (EU)

Vodka that has been given a predominant flavor other than that of the new raw materials. It may be sweetened, blended, matured or colored. It must be bottled at a minimum of 37.5% ABV (75pf). The same standard that applies to unflavored vodka produced in the EU

Original Distillation in gin

a fermented mash is placed into a special still that contains a gin head (tray and basket) that is filled with botanicals that impregnate the vapors as before they condense into gin