Spirits

Question 1

Aquavit

Answer 1

Scandinavian

caraway, citrus peel, herbs

Question 2

Aniseed spirits

Answer 2

Ouzo, Arrack (Raki)
Absinthe
Pastis-suspension on anethols with alcohol

Question 3

Wormwood

Answer 3

Absinthe

Question 4

Cherry favoured

Answer 4

kirsch

Question 5

Plum

Answer 5

slivovitz

Question 6

Raspberry

Answer 6

Framboises

Question 7

Bitters

Answer 7

Fernet Branca - Italy
Jagermeister - Germany
Suze - Gentian roots herb France
Cynar - Artichoke Italy

Question 8

Tequila

Answer 8

Guadalajara. Blue Maguey 6-8 years to be mature
barrels 600litres
51% of the alcohol from the blue agave
Labelled - Mixto

Question 9

Mezcal

Answer 9

Oaxaca. Giant Pulque Maguey (Espadin)

Plata, Blanco, Joven
Joven Atacado _ Carmel used for colour

respasado
Anejo
grand anejo

Question 10

Calvados

Answer 10

$ Pays de Auge - Charentais pot still

Vieux /reserve - 3 years
VS/VSOPVielle reserve- 4 years
Extra/Napoloen 6 years

Domfrontais 30% pears

Question 11

SAKE

Answer 11

Kura= breweries
Futsu shu= ordinary
Tokutei Meiso Shu = Special designation

sake rice= Shuzo kotekimai
milling/polishing - Seimaibuai

Question 12

Junmai

Answer 12

70%

Question 13

Gingo

Answer 13

60%

Question 14

Dairgingo

Answer 14

50%

Question 15

HEART

Answer 15

Shinpaku

Question 16

hard water

Answer 16

dry sake

Question 17

Soft water

Answer 17

sweet, delicate

Question 18

Rice starch does not naturally ferment without what?

Answer 18

Amylase

Question 19

koji mould

Answer 19

Aspergillus Oryzae

Question 20

Shikomi?

Answer 20

fermentation process

Question 21

Moromi

Answer 21

Mash

Question 22

Nihonshu-do?

Answer 22

sweatness and dryness scale

Question 23

No brewers alcohol added/pure rice sake

Answer 23

Junmai

Question 24

Added alcohol

Answer 24

Honjozo

Question 25

Honshu

Answer 25

undiluted

Question 26

Yamashai

Answer 26

wild Yeast and heavy stirring, to promote lactic bacteria

Question 27

Namazake

Answer 27

non pasteurised

Question 28

Nigorizake

Answer 28

milky unfiltered

Question 29

Shizuku

Answer 29

free run not pressed

Question 30

Sakazuki

Answer 30

wooden box for serving

Question 31

Koshu

Answer 31

more than 3 years

Question 32

Tokkuri

Answer 32

vessel it is served in