6699542
Description
Flashcards by Martha Cima, updated more than 1 year ago
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Created by Martha Cima
about 8 years ago
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| Question | Answer |
| Where can Bourbon be made? | Anywhere in the USA (although most is made in Kentucky state) |
| minimum % of Corn permitted in mashbill for Bourbon production | 51% |
| How long on average will the fermentation of mash take in Boubon production? | 3 days |
| What is backset | Acidic liquid residue from the bottom of the beer still (1st fermentation) |
| Describe bourbon style | Full bodied, sweet, puchy. Flavours: Vanilla, coconut, toffee, spice |
| US Legal requirements for Bourbon -Required grains -Distillation -Maturation -Finishing | Required grains =Mash bill 51% Corn Distillation =Max 80% abv Maturation = max 62.5% abv in charred new american oak barrels for 2 years Finishing = bottled at 40% can be blend of ages no colouring or flavouring can be added |
| Rye influence on Bourbon | Intense acidic oily quality on the middle palate and spicy lift on finish. |
| Bourbon Cooking/Mashing Process | Corn ground to meal and mixed with water. Cooked to hydrolyse starch in either pressure cooker or open cooker. cooled before rye is added then cooled again (<65C) before adding malted barley for enzymes that convert to sugar Cultured enzymes may be added. |
| Bourbon Fermentation Vessel? length of time? | Wood or stainless steel and around three days |
| Why is backset added to the fermenter along with the mash in Bourbon production? | Backset is acidic and this balances the ph of the hard alkaline water used. This helps propagate yeast and reduces risk of bacterial infection. |
| Bourbon distillation types of still | All but Labrot and Graham double distilled 1st - Column 'Beer still' 2nd - Pot still 'Thumper' or 'Doubler' |
| Bourbon Beer Still | 1st Distillation Seperates Volatiles from water Column still (Cheapest most effective method) Continuous Copper or Stainless Steel |
| Distillate from beer still. Bourbon production (Name and %abv) | Low wines 50-60%abv |
| Doubler design | Pot still. Low wines are condenced and pumped in continuously. refines congeners and only slightly increaces abv. |
| Thumper Design | Run in same way as doubler but low wines enter as vapor. vapors heat distillation and also make thumping noise as they enter. |
| Typical Bourbon barrels Size Oak? Impact of oak | 200l American White Oak - New - Charred removes aggresssive elements and adds vanilla, coconut, pine developing to tobacco, sweet spices and chocolate |
| Effects of Kentucky climate on Bourbon | Hot Summers and Cool winters effect maturation. Heat causes whiskey to expand pushing it into wood and extracting more flavours. Speeds up maturation. |
| Blending Bourbon | Blending from barrels matured in diierent areas of rackhouse or warehouse. 'small batch' may be made from best 'honey barells' but term not legally defines |
| Definition of Tennessee Whiskey in North American Free Trade Agreenet (NFTA) | Straight Bourbon Whiskey produced in the state of Tennessee |
| Lincoln County Process | Filtration of white dog through 3m of sugar maple charcoal to smooth style of the spirit. |
| USA Blended Whiskey regulations | 20% Straight Whiskey with remainder made up of HRC |
| 2 types of Canadian Whisky that are made to be blended | Base Whiskey and Flavouring Whiskey |
| Canadian Base Whisky Stills? Style? | Column or Pot Light Flavoured |
| Stills for Canadian Flavouring Whisky | Nearly allways Pot |
| Labeling terms for Canadian Whisky | 'Canadian Rye' or 'Canadian Rye Whisky' |
| Grains used in Canadian Whisky | - No Legal Restrictions -Rye most important -Base Corn and sometimes Wheat - Rye has defining impact on flavour - Grains processed seperatly before blending |
| Yeasts in Canadian Whisky production | Base Whisky - Comercially available yeast Flavouring Whisky- Proprietary yeasts for specific flavours |
| Peercentage of blend that can be from non Whisky source in Canadian Whisky | 9.09% |
| Maturation of Canadian Whisky | LAW: Min 3 years in barells <700l New and old ex bourbon and also some other Eropean. Sherry and Port barrelsmay be used for finishing |
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