CSS Spirits Terminology Exam With Questions And Real Answers

CSS Spirits Terminology Exam With Questions And Real Answers Agave - Answer Succulent in the amaryllis family. Name is Greek for "noble." 130 known species. Blue agave only used for tequila. Aging - Answer Post-distillation maturation process to impact additional flavo r and character. Affected by proof, cask size, treatment, storage conditions and type of wood used. Agricole - Answer French. Agricultural. Signifies use of raw sugar cane rather than molasses for fermentation and rum distillation. Aguamiel - Answer "Honey Water"; Unfermented sap of agave used to make pulque or process for fermentation into mezcal or tequila. Amatitan - Answer 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. Anejo - Answer 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. Angel's Share - Answer The portion of an aging spirit lost to evaporation. Applejack - Answer A brandy produced from the fermented mash of apples. Armagnac - Answer 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 o r an age statement. Aroma - Answer Any property detected by the olfacory system. Usually reserved for fresh and pleasant odors. Bacanora - Answer Agave distillate made in Sonora, Mexico from maguey, not blue agave. Backset - Answer Minimum of 25% leftover wash from distillation is mixed in with the fermentati on of the next mash. Acidic nature of backset helps get fermentation started. Also called Sour Mash Proce ss. Bagasse/Bagasso - Answer Fibrous material left over from crushed or cooked agave (tequila) o r sugarcane stalk (rum.) Barrel - Answer 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 maturin g spirits. Base Spirit - Answer Spirit selected as a base for a liqueur. May be specific category of spirit, a neutral spirit, or a combination. Distiller's Beer - Answer mash fermented into alcoholic liquid of 8 --10% which will then be distilled into a spirit. Beer Still - Answer Pot still to distill fermented wash to concentrate alcohol to aorund 30 % abv. First distillation produces low wines. Blanco - Answer Label designation for rum and tequila indicating a spirit that is colorless and un aged. Synonymous with plata (silver.) Blending - Answer Finish process to create a consistent product of spirits. May consist o f different barrels, vintages or ages, and/or different types of spirits. In some spirits unsweetened caramel may be added for coloring. Brandy - Answer Potable spirit obtained from the distillation of wine or a fermented mash o f fruit. May be aged. Brouillis - Answer First distillation in Cognac pot still. Usually results in 25% alcoh ol. Comes from French, "to brew or boil". Cabeza - Answer Spanish: head. Harvested central stem of the agave resembles a head. Calvados - Answer Apple brandy made in delimited area in France's Normandy Departement. Double distilled in pot stills; aged in Limousin oak. Most prestigious appellation is Calvado s du Pays d'Auge. Domfrontais indicates pears were also used in the spirit's production. Character - Answer Combination of aromas, tastes, textures, and other traits that define the nature of a spirit. Charcoal - Answer Activated carbon material made by charring wood product; used to filter vodka or other spirits to further refine them. Charcoal Mellowing - Answer Process in Tennessee Whiskey passes through a vat column fi lled 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 C ounty Process. Coa - Answer Special flat, moon shaped blade on hardwood pole for harvesting agave and removin g the penca leaves. Cognac - Answer Grape-based brandy from delimited regions of the Charente/Charente-Maritime