1
Q
Applejack
A
American Apple Brandy
Notable differences from Calvados are:
- Eating apples rather than cider apples are used
- Apples are processed and fermented right away
- Greater separation of G1 and G3 fractions
- Spirits are aged in Ex-Bourbon barrels
- Spirit has a more notable apple character with more clearly defined oak
2
Q
Are Brandy de Jerez sweetened?
A
Yes, often more than in Cognac.
3
Q
Are Grappas matured?
A
Most are unaged or are rested in inert vessels, but some are aged in wood, such as oak, chestnut, and ash.
4
Q
What is Airén?
A
Grape used for 95% of the production of Brandy de Jerez.
5
Q
Batch-operated Column Stills
A
- A hybrid still
- The column is installed directly over the pot
- Used in European fruit brandy production, among other styles
- Often will use a dephlegmator to control temps in the column
- Fractions are separated precisely
6
Q
Brandy de Jerez barrels must have been used for what before holding brandy?
A
Used to age Sherry.
7
Q
Calvados
A
Apple (and pear) brandy from Normandy, France.
8
Q
Calvados Domfrontais: Distillation
A
- Must take place in copper double-column stills with a maximum of 28 plates
- Must be heated with an open flame
9
Q
Calvados Domfrontais: Fermentation
A
- Ciders must contain 30% pears
- Cannot add SO2 or yeast nutrients
10
Q
Calvados Domfrontais: Maturation
A
Must be aged in oak containers for a minimum of 3 years
11
Q
Calvados Pays d’Auge: Distillation
A
- must be double distilled in copper pot stills
- can be heated with either an open flame or steam
12
Q
Calvados Pays d’Auge: Fermentation
A
Ciders may contain a maximum of 30% pears
13
Q
Calvados: Age Statement
A
Labeling term for the youngest spirit in the blend.
14
Q
Calvados: Distillation
A
- May be double distilled in copper pot stills (with worm tub) or distilled in a copper double-column still
- Pot still for the final distillation must have a capacity of 30hL, but can only be filled to 25Hl
- No more than 31 plates in the column
- Both styles can be directly heated using direct flame or indirect steam
- New spirit cannot exceed 72% abv
15
Q
Calvados: Fermentation
A
- Apples and Pears can both be used
- Sugar cannot be added to the fruit juice
- Cider must have at least 4.5% abv
16
Q
Calvados: Maturation
A
Calvados must be aged in oak containers for a minimum of 2 years
17
Q
Calvados: Trois Etoiles, Trois Pommes, VS
A
Labeling term for a minimum age of 2 years.
18
Q
Calvados: Vieux, Reserve
A
Labeling term for a minimum of 3 years age.
19
Q
Calvados: VO, VSOP, Vieille Reserve
A
Labeling term for a minimum of four years of age.
20
Q
Calvados: XO, Hors d’âge, Très Vieille Réserve, Très Vieux, Extra, Napoléon
A
Labeling term for a minimum of 6 years of age.
21
Q
Can Chilean Pisco be diluted before bottling?
A
Yes, and this bottling strength drives the labeling terms.
22
Q
Classifications of South African Brandy:
A
- Pot Still Brandy
- Vintage Brandy
- Brandy (aka - Blended Brandy)
Definitions only relate to the type of distillation, distillation strength, and length of maturation. Grapes and other options are not covered by law.
23
Q
Corriente / Tradicional
A
Pisco labeling term in Chile
- 30% abv minimum
24
Q
Criadera
A
A group of barrels holding brandy.
(except the group holding the oldest brandy, this is called the solera)
25
**Distillation strength** of Grappa?
**Less than 86% abv** in either batch or continuous.
26
**Envejecido**
Wood-aged spirits in Chile, that has been aged for a **minimum of 360 days**.
27
**Especial**
**Pisco labeling term in Chile**
* **35% abv** minimum alcohol content
28
**Fino Sherry** barrel flavors:
**Grilled nuts**
29
For Calvados what needs to be **managed during distillation** and maturation?
Fermenting apples can produce a lot of **methanol**, which needs to be managed.
30
**Foudres**
**Large oak containers** ranging in size from 1,000 to 10,000 liters, and are used repeatedly over decades.
31
From the _barrel_, what has the **most impact on the flavor** of the spirit of Brandy de Jerez?
What the **barrel previously held**, rather than the barrel itself.
32
***Geist***
**German** for fruit spirits made by **maceration**.
33
**Gran Pisco**
**Pisco Labeling term in Chile:**
* 43% minimum abv
34
**Grapes** for South African Brandies:
* There are **no limits on the varieties** that can be used.
* Colombard and Chenin Blanc are the most common.
35
**Grappa**
* A specialized Italian **Grape Pomace Brandy**.
* Can be made from a single grape or a blend of grapes.
* Some are aged, most are not.
* Tend to have a lot of character from the grapes they are made from
36
Grappa aged for a **minimum of 12 months**:
**Vecchia** or **Invecchia**
37
Grappa aged for a **minimum of 18 months**:
**Riserva** or **Stravecchia**
38
Grappa labels: **Grape variety**
* No more than 2 grape varieties may appear on a label of Grappa
* **One variety listed** = 85% of one grape variety pomace used
* **Two varieties listed** = These must combine to be 85% or more of the pomace used
39
**Guarda**
In Chile, wood-aged spirits that have at least **180 days** of aging can be called this.
40
*Holandes* are produced in **what type** of still?
Holandes can be produced in both pot or column stills.
Pot stills can produce only holandes
41
How are most **apples and pears** for Calvados, harvested today?
* Traditionally let to fall on the ground before being gathered, today they are mostly **machine harvested**.
* Apples are left in piles to fully ripen, while pears are processed more quickly to avoid spoilage.
42
How are **Pisco labeling terms** determined in Chile?
By the **bottling strength of the spirit**.
43
How are the **double-column stills** in **Calvados** similar to the ones in Armagnac?
The condenser is cooled by **incoming** cider that is simultaneously preheated.
44
How can distillers assure themselves of getting **good quality pomace for grappa**?
By **working closely** with winemakers, and timing their production.
45
How do you get a distillation from **White Grape Pomace**?
First, water needs to be added to the skins, and then **fermentation** has to happen in order to create alcohol, which can be distilled.
46
How is Grappa **finished**?
* Can add aromatic plant material
* can add up to 20 g/L of sugar
* Caramel can be added if the grappa has been aged for more than 12 months
47
How many times is Peruvian Pisco **distilled**?
**Once**, achieving an abv of between 38-48%.
48
How many **types of apples** can be used to make Calvados?
* There are as many as **40 different types** used, but these are cider apples, not eating apples.
* In all three AOCs there are limitations placed on the amount of **bitter**, **bittersweet**, and **sour** apples used.
* Pears are also permitted in each appellation.
49
How must Brandy de Jerez be **aged**?
Using a **solera system** of barrels that are 1000 L or less in size, and **must have been used** to age sherry previously.
50
How quickly is apple cider processed to Calvados distillation **after fermentation** is complete?
The cider can actually be left to settle in large oak casks for **several months** before distillation takes place. Can also be distilled quickly. There is no regulation.
51
Raw material: **Kirsch**
**Cherries**
52
**Labeling terms** for Brandy de Jerez:
* **Solera** - aged for at least 6 months
* **Solera Reserva** - aged for at least 1 year
* **Solera Gran Reserva** - aged for at least 3 years
53
**Marc**
**Pomace brandy from France**
## Footnote
*The most famous is probably **Marc de Bourgogne** (Burgundy).*
*Batch distilled in copper, these must be aged in oak vessels for a min of 2 years.*
54
**Maturation** of fruit spirits:
* These are typically rested in inert vessels for a period of a few months to allow flavors to harmonize.
* Oak is rarely used as it could overwhelm delicate fruit flavors, but occasionally other woods are used and allow for some subtle oxidation to occur, but this is rare.
55
**Maximum distillation strength** in Chilean Pisco?
**73%abv**
56
Maximum **g/L of sugar** for Brandy de Jerez?
**35 g/L**
57
Raw material: **Mirabelle** and **Quetsch**
**Plums**
58
The number of **permitted grape varieties** for Chilean Pisco?
**11**, many are different than those in Peru.
59
**Oloroso Sherry** flavors:
* **Walnut**
* **Plum**
* **Fig**
60
**Pedro Ximénez Sherry** flavors:
**Raisin**
61
Peruvian Pisco is bottled at **what abv strength**?
**Between 38% and 48%**, but no water or sweetener may be added, so this is the strength of the product that comes off the still.
62
**Pisco**
**Grape bandy** made in **Chile** and **Peru**.
63
**Pisco Acholado**
Peru
* Made from a **blend** of different grape varieties.
64
**Pisco Mosto Verde**
**Peru**
* Made from a wine that is still fermenting
65
**Pisco Mosto Verde**
Peruvian Pisco made from **partially fermented grape juice**.
66
**Pisco Puro**
**Peru**
* Made from a single grape variety
* Grape variety will appear on the label
67
**Pomace**
**Grape skins and stalks.**
## Footnote
*The stuff left over after winemaking.*
68
**Post-distillation requirements** for Peruvian Pisco:
Must be stored in inert vessels for **3 months**.
69
**Regional concentration** of fruit spirit production?
From Alsace in France through central and southern Germany, Austria, Switzerland, northern Italy, and into Central Europe.
70
**Reservado**
**Pisco Labeling term in Chile**
* 40% abv
71
**Resting period** for Peruvian Pisco?
**3 months**, and must be in inert vessels.
72
**Solera System**
A **dynamic system of fractional blending** that allows for blending while aging.
73
South African **Blended Brandy**
* Must include 30% or more Pot Still Brandy, but are a mixture
* No more than 70% of unaged grape-based spirit
* Bottled at 43% abv or more
* These are fruity and uncomplicated spirits
74
South African **Estate Brandy**
**Complimentary term** for when all of the grapes are grown and the spirit is distilled on the **same estate**.
75
South African **Pot Still Brandy**
* Must be distilled in Pot Stills
* 75% abv or less
* Matured for a minimum of 3 years on oak
* Bottled at 38% abv or more
* These are richly textured spirits with ripe fruity aromas combined with oak, and well-aged styles often showing rancio flavors.
76
South African **Vintage Brandy**
* Mixture of Pot Still Brandy and grape-based spirit permitted for use in Blended Brandy
* All of the spirit must be aged for 8 years in oak barrels
* Pot Still Brandy must be between 30-80%
* Grape spirit must be between 70-20%
* Bottled at 38% abv
77
Stills in Calvados Pays d'Auge are **similar to stills where**?
**Cognac**, and are copper pot stills.
78
**Style** of Grappa
Comes in a wide range of styles...
* **Inexpensive and unaged** = lack complexity and have a rough texture
* **Better examples** = dried fruit and floral aromas on top of herbaceous notes, and can be mouth-filling and smooth in texture
* **Wood aged** = can vary, with subtle wood notes to deeper color and more obvious wood notes for longer aged ones
79
**Style** of Peruvian Pisco:
* **Aromatically pronounced**
* **Typically rich**
* **Mouthfilling spirit**
* **Can have a slight fiery texture**
80
**Three key factors** to producing a consistent solera:
1. Only product of equal type and quality is fed into the system
2. Once a spirit is taken out of a criadera, it is blended before moving on to the next level
3. Only a small amount of spirit is removed from the system at any one time
81
# **True / False:**
All of the spirit in a **Vintage Calvados** must come from the stated year.
**True**
## Footnote
*It is also recommended that a bottling date be included on the label.*
82
# **True / False:**
Spirit distilled to 95% abv or more is permitted in South African Brandy.
**True**
## Footnote
*This is an unusual aspect and is not seen elsewhere.*
83
**Type** of distillation often used in Chile for Pisco?
**Double Pot Distillation** is the norm.
84
**Type of stills** used for Pisco in Chile?
* **Pot Stills**, and distilled to no more than 73% abv.
* Then must be stored for a minimum of 60 days.
85
**Type of stills** required for Peruvian Pisco?
**Pot Stills**
86
***Wasser*** or ***Brand***
German for fruit spirits made by **fermentation** then distillation.
87
What are the **three AOCs** for Calvados?
1. Calvados AOC (the largest)
2. Calvados Pays d'Auge AOC (center of Normandy)
3. Calvados Domfrontais AOC (western side of Normandy)
88
What are the **three different grades** of **Brandy de Jerez** that are produced:
1. **Holandés** - distilled to a strength of 70% abv or less
2. **Aguardientes** - distilled to a strength between 70 and 86% abv
3. **Destilados** - distilled to a strength of 86% abv or miore
89
What are the **three main categories** of fruits used for making fruit spirits?
1. **Pip fruits**
2. **Stone fruits**
3. **Berries and soft fruits**
90
What are the **two main types** of Pomace?
* **White Grape Pomace** - pomace does not contain any alcohol as the grape are pressed before fermentation.
* **Black Grape Pomace** - the skins are separated from the juice after fermentation, so there is alcohol in the pomace.
91
What **benefit** do foudres offer Calvados?
Little in the way of flavors, but they do allow for **slow oxidation**.
92
What can be added to Peruvian Pisco **after distillation**?
**Nothing**, not even water.
93
What does the level of sweetness do to the **mouthfeel** of Brandy de Jerez?
Typically creates a **mouthcoating** texture.
94
What is a **solera system** made up of?
**Groups of barrels**, and each group is filled with brandy of **equal average age**.
95
What is **different** about Pisco grapes than other grape brandy grapes?
They are relatively **more aromatic**.
## Footnote
*Sometimes the skins are macerated, which increases the extraction of aromatic compounds.*
96
What is **distinct** about the **European Fruit Spirits**?
An incomparable **purity** and **clarity** of aroma and flavor, matched with a **smooth texture**.
97
What is needed to produce **good quality** grappa?
Pomace that is **fresh and free of taint**.
## Footnote
*Pomace that sits too long can oxidize and spoil. Will create high levels of methanol.*
98
What is the **difficulty** and the **upside** of using Mosto Verde?
* **Downside** = too much gas (CO2) in the still fermenting liquid can cause too much liquid to go over from the still.
* **Upside** = allows for the capture of true pre-fermentation fruit aromas.
99
What is the point of a **Solera system**?
To provide a **consistent** product each and every time brandy is drawn off the system.
100
What must a distiller decide when it comes to using **stone fruit for distillation** purposes?
**To include the pit/stone or not** - in both the fermentation and the distillation.
* Typically removing the stone results in an overt fruit flavor, while the pit will add a certain character.
* You also have to be conscious of whether the pit is damaged and potentially will release dangerous chemicals.
* Usually, most pits are removed prior to distillation, either way.
101
What percentage of the blend of Brandy de Jerez must be spirit produced to a **distillation strength of less than 86%**?
**At least 50%**
## Footnote
*Solera Gran Reservas can reach 100%*
102
What **two ways** can fruits be prepared for distillation into fruit spirit?
1. **Fermentation**
2. **Maceration**
103
What type of **distillations** are used for grappa?
Both **batch and continuous** distillations.
But grappa stills have a particular adaptation to deal with the high level of solids:
* **Batch** - today these are perforated trays within the still, which prevent compaction of the pomace and potential burning of the solid material.
* **Continuous** - devices are used to move the pomace into the first still, where the volatiles are stripped by steam.
104
What type of **grape varieties** are used for Pisco production?
Very **aromatic** types, such as Muscat.
## Footnote
*These grapes give pisco a very **perfumed** and **floral** character.*
105
When a Brandy de Jerez producer **needs to fill an order**, where do they **draw** the stock from?
From the **Solera.**
106
Why might a distiller **avoid** fermentation of certain types of fruit?
* Typically when the fruits produce such small quantities of juice that it is impractical to squeeze them.
* Fruits such as berries and other soft fruits are delicate and can produce a different outcome when exposed to yeast and fermentation, rather than maceration
* Maceration is often the preferred method of extracting delicate fruit color, flavor, aroma
107
Where does the **flavor intensity** come from in Brandy de Jerez?
The **percentage** of ***Holandes*** used in the blend.
108
Where does the majority of the **distillation** for Brandy de Jerez take place?
In **La Mancha** where most of the grapes are grown.
109
Where is **Airén** mostly **grown** in Spain?
Much is grown in **La Mancha** in central Spain.
110
Where is Grappa only permitted to be made?
**Italy**
111
Where must Brandy de Jerez be **aged**?
Only in the **region of Jerez.**
112
Where is the Solera **filled from**?
**From the next oldest criadera**, and each subsequent level is filled from the one above, with new product entering the system via the youngest criadera.
113
Resting period for **Chilean Pisco**?
All Chilean Pisco must be rested for a **minimum of 60 days**.
## Footnote
*The type of vessel is not specified.*
WSET® Level 3 Spirits
flashcards
Decks in class (23)
# Cards
-
Tasting & Evaluating Spirits123
-
Raw Materials150
-
Alcoholic Fermentation69
-
Distillation62
-
Maturation65
-
Flavors Other Than Oak42
-
Adjusting, Blending, Packaging38
-
The Spirits Industry29
-
American Whiskey104
-
Scotch Whisky121
-
Irish, Japanese, Canadian and Other Whiskies53
-
Shōchū, Baijiu, Soju139
-
Fruit Spirits - Cognac and Armagnac100
-
Other Fruit Spirits113
-
Sugar Cane Spirits - Caribbean Rum93
-
Sugar Cane Spirits - Cachaca and Other Rums21
-
Agave Spirits107
-
Vodka36
-
Gin and Genever37
-
Flavored Spirits and Liqueurs68
-
Aromatised Wines90
-
Units of Measurements and Conversions53
-
Spirits Tasting Lexicon31
