Flavored Spirits and Liqueurs Flashcards Preview

WSET ® Level 2 Spirits > Flavored Spirits and Liqueurs > Flashcards

Flashcards in Flavored Spirits and Liqueurs Deck (21)
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1
Q

What is the base typically used to make Spiced Rum?

A

Golden Rum that have been sweetened

2
Q

How are flavored vodkas traditionally flavored?

A

Flavored vodkas are tradtionally flavored using honey, fruits, and spices added using maceration.

Bison grass is one of the best known aromatic herbs used to flavor vodka.

3
Q

What is the only botanical that is legally required to be present in Gin?

A

Juniper

4
Q

What are some examples of aniseed flavored spirits and where do they come from?

A
  • Pastis and absinthe from France
  • Ouzo from Greece
  • Raki from Turkea

All are unaged

5
Q

What process is traditionally used in spirits service and results in an opaque, cloudy suspension?

A

Louching

6
Q

What is one of the most well known aniseed drinks in which a producer must use liquorice in addition to aniseed, fennel and star anise?

A

Pastis

It is normally yellow, green, or green-brown; this drink must be sweetened.

7
Q

What spirit was banned for decades in the late nineteenth century?

A

Absinthe

It is noted for being bottled as a very high abv but when consumed as intended, it should be diluted to a strength similar to a glass of wine.

8
Q

What are bitters?

A

Bitters are a neutral spirit with an obvious bitter taste from botanicals. They are flavored with aromatic botanicals and sugar to balance the bitter flavors.

9
Q

Describe liqueurs.

A

Liqueurs are flavored spirits that have been sweetened. Artificial colors are used as they are often vivid colors. They have a lower abv compared to other spirits.

10
Q

When using natural flavors to create spiced rums, why is the process of maceration used?

A

Maceration is used because redistillation would damage the aged rum and remove color.

11
Q

What are the commonly used botanicals found in gin?

A
  • coriander seeds
  • citrus peel
  • angelica root
  • orris root
12
Q

In the EU, gins must be made from what?

A

Neutral spirits

13
Q

Once flavored, where are most gins stored?

A

Inert vessels

There is a trend to mature gins in oak giving them a pale yellow color and some flavor from the barrel.

14
Q

What are the three ways to add botanical flavors to neutral spirits using redistillation?

A
  1. Neutral spirits are diluted and added to pot still with the botanicals to macerate.
  2. Botanicals are put in a basket in a tube that connects to the still to the condenser. This creates a much lighter style of gin.
  3. Distill some of the botanicals individually to create a much more pure flavor.
15
Q

What chemical is extracted from a few plants to give aniseed flavored spirits their distinct flavor and where is this chemical found?

A

Anethole

It is found in aniseed, fennel and star anise.

16
Q

How does absinthe production differ from pastis?

A
  1. Absinthe is not sweetened, it is sweetened by the consumer to taste.
  2. It should be made using wormwood which has a floral aroma and bitter taste.
17
Q

What are the three categories of bitters?

A
  1. Aperitif - these are brightly colored and balanced sweeteness with bitterness
  2. Digestif - They have a pronounced bitter taste and intense flavor, they are an aid to digestion
  3. Cocktail - high strength,highly concentrated and intense, intended to be used in cocktails
18
Q

What is the difference between the EU and the USA with regards to the term distilled gin on a label?

A

In the EU it means that flavors may have been added after redistillation, and in the USA all flavors must come from redistillation.

19
Q

What style of gin can only get its flavors by redistillation with no sugar added?

A

London Dry Gin or Dry Gin

20
Q

What does Old Tom on a label refer to?

A

It usually indicates that sugar has been added.

21
Q

What was the first brand of cream liqueur?

A

Baileys, launched in 1974