Section 1
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Continuous Column Still
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Date created
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Cards (131)
Section 1
(50 cards)
Continuous Column Still
A large apparatus used in distillation of which the main component is a very tall metal column, containing porous plates that continually concentrate teh alcohol as it moves upwards through the plates. This type of still works in a continuous process, eliminating the need for a batch process, and permitting the alcohol concentration to reach a very high level.
Cabeza
The swollen, central stem of the agave plant used for making both fermented beverages and distilled spirits such as pulque and tequila. Sp. head. (Reference: AGAVE)
Fruit Liqueur
A category of liqueurs where the main flavoring agent comes from the skins, peels, pits, and/or stones of a fruit.
Brouillis
The result of the first distillation in the production of brandy, usually 25% abv. (Reference: BRANDY)
Dunder
The acidic residue left on the bottom of the still from previous distillations, which may be added to subsequent fermentations to promote yeast propagation. Often associate with Jamaican Rum.
Genever
A gin-like spirit produced in Holland, Belgium, and Germany and distilled from a malted grain mash, bottled at 70 to 80 proof. It may have some sweetness on the palate and is most commonly bottled in a distinctively shaped and textured container.
Amatitán Region
Region in Jalisco, Mexico, where blue agave is grown for the production of tequila; it is the warmer, lower lying region.
Fermentation
The process of converting sugar into alcohol through the action of yeast. (Reference: DISTILLATION)
Cold Compounding
Method for adding flavor to a spirit, most frequently associated with gin, by which essences and/or concentrates of a particular flavor are blended into the spirit.
Character
Combination of aromas, tastes, textures, and other traits that define the nature of a spirit.
Applejack
Brandy --> fermented mash of apples
Distilled Gin
One of two types of legally recognized gin (the other being compound gin), produced solely by the redistillation of a neutral base spirit in the presence of juniper berries and other aromatic botanicals, during which these flavors are impregnated into the resulting product.
Backset
A process of including a minimum of 25% of the leftover wash from the distillation of a previous batch of whiskey in with the fermentation of the mash, since the acidic nature of this residue helps get the fermentation started. Similar to dunder.
Barrel
A wooden vessel, usually made from oak, used to age wine or spirits. The barrel's interior is charred over an open flame, which imparts oak, vanilla, smoke, and other similar aromas and flavors to the maturing liquid. Typically 55 gallons in size, but some may be larger.
Charcoal-Mellowing
The filtration process that Tennessee whiskey goes through before aging. The whiskey passes through a vat filled with a minimum of 10 feet of sugar-maple charcoal in a procedure that takes between a week and ten days. Process removes the lighter, pungent aldehydic congener notes, leaving a smoother, mellower whiskey. It is also called the Lincoln County Process. Reference; TENNESSEE WHISKEY, FILTRATION, REFINEMENT
Beer Still
A pot still in which the beer or wash is boiled, vaporized, and condensed, thereby increasing the alcohol concentration to around 30% abv. The result of the first distillation is low wines.
Feints
Term for the portion of the distillation run after the heart, which is considered to be non-potable. AKA: Tails (Reference: DISTILLATION)
Cognac
Grape-based brandy produced within the delimited regions of the Charente and Charente-Maritime departments of France. Production requirements include double distillation in pot stills and minimum aging in oak barrels.
Bagasse
The fibrous material left over from either the crushed and cooked agave (in tequila production) or the cut and crushed sugarcane stalk (in rum production).
Bacanora
Agave distillate made in Sonora State (Mexico) from maguey, no the blue agave plant.
Cut Points
The points in a distillation run at which the distiller determines where the heads stop and the heart begins, and then again where the heart ends and tails begin.
Angel's Share
Spirit evaporation from aging.
Añejo
Sp., Aged. An age classification for both rum and tequila. For Rum, there is no minimum aging requirement, but añejo tequila must be aged in oak barrels for at least one year. TEQUILA: AT LEAST 1 YR - OAK RUM - No minimum
Aguamiel
Unfermented sap of the agave plant that is used to make Pulque. "Aguamiel" extraced from the blue agave is the starting point in the production of tequila. Sp., honey water. (Reference: Pulque, Tequila, Mezcal, Mescal)
Flavored Gin
According to U.S. federal regulations, flavored gins are those to which natural flavoring material are added. The name of the predominant flavor must be noted on the bottle's label, and the contents must not be lower than 60 proof.
Flavored Brandy
A U.S. classification of brandy that allows the addition of natural flavoring material and sugar to a spirit bottled at no more than 30% abv, or 60 proof. It is a misnomer since, unlike a true brandy, this type of product is sweetened to the level of a liqueur.
Blending
Spirits are often blended as part of the finishing process to impart flavor and character and/or create a consistent product. The blend may consist of different barrels; different vintages or ages; and/or different types of spirits. In addition, some unsweetened caramel may be added to the blend for color conformity
Agricole
Fr., agriculture
Armganac
-Grape Brandy -Produced within the Depart of Gers, in the heart of the Gascony region. -Pot or column still -Aged in Gascony black oak -Optional vintage date / age statement label
Aging
Post-distillation maturation process to impart additional flavor and character. Length of time that a given spirit is aged depends on its distillation proof, cask size, cask treatment and storage conditions (temperature and humidity), and the desired characteristics of the finished spirit. (Reference: Some spirits specifically - not all)
Base Spirit
The type of spirit selected in the creation of a liqueur, which may be a member of a specific spirit category or may be a neutral spirit.
Foreshots
AKA: Heads Term for the portion of the distillation run before the heart, which is considered to be non-potable.
Charcoal
An activated carbon material, made by charring a wood product, used to filter vodka or other spirits to further refine their neutrality. (Reference; Filtration, Refinement, Spirits, Vodka, other spirits)
Calvados
Apple brandy made in the delimited area within France's Normandy Department. It is produced by double distillation in pot stills and aged in Limousin oak. Calvados du Pays d'Auge is the most prestigious appellation, while Domfrontais indicates that pears were also used in the spirit's production.
Fine Champagne Cognac
Labeling term for Cognac produced from grapes grown in a combination of the Grande Champagne and Petite Champagne districts, with at least 50% of the grapes coming from Grande Champagne. (Reference: COGNAC)
Fruit Brandy
A type of brandy distilled from the fermented mash of fruits other than grapes.
Aroma
Any property detected by the olfactory system. Usually reserved for fresh and pleasant odors.
Distillation
The separation and concentration of the alcoholic content of a fermented liquid by a series of evaporation and condensation processes.
Compound Gin
One of two types of legally recognized gin (the other being distilled gin). Compounding refers to the method of mixing high-proof neutral spirits with essences of juniper berry and other botanical flavorings.
Blanco
Label designation for rum and tequila indicating a spirit that is colorless and unaged; synonymous with plata.
Coa
A special cutting tool used for removing leaves during agave harvesting
Cold Method
A method for extracting flavor from fruits, flowers, and herbs during the process of making liqueurs. Generally used for flavors that would otherwise be damaged by the hot method. Time consuming procedure, sometimes taking up to a year to complete.
Congeners
Compounds produced during mashing, fermentation, distillation, and wood aging that account for the difference in taste from one spirit to another. Congeners are responsible for the most of the aroma and taste of spirits.
Dry Gin
Common Style of Gin - No sweetness AKA: London Dry, English dry gin or American dry gin. Usually bottled at no less than 80 proof
Beer
The result of a mash that has been fermented into an alcoholic liquid of 8-10% abv, which will then be distilled into a spirit.
Agave
A genus of succulent plants in the Amaryllis family with approximately 130 known species, mainly found in southern North America, especially Mexico. The blue agave is the variety that is used to make tequila (Reference: Tequila, Mezcal, Mescal, Fermentation & Distillation of, etc)
Brandy
A potable spirit suitable aged in wood that is obtained from the distillation of wine or a fermented mash of fruit. ("Potable" : safe to drink)
Flavor
Any flavoring material added to a distillate, the name of which is generally included on the spirit's label.
Corazón
The "heart" of a distillation run, which contains the best aromas and flavors. A term usually associated with tequila production.
Doubler
The name of a type of still that is used to accomplish the second distillation of American whiskey. The low wines enter in a condensed liquid form.
Section 2
(50 cards)
Proof
An historic scale used to measure the alcohol content of a spirit. In the United States, the proof is two times the percent of alcohol by volume. For example, a mixture that is 50% abv is 100 proof, or 50 x 2 = 100. Also designated as 100°.
Grande Champagne Cognac
Label designation for the Cognac produced from the highly prized grapes grown solely in the Grande Champagne District
Potable Spirit
A beverage fit or suitable for drinking.
Joven Abocado
An age classification used solely for tequila (but not 100% agave tequilia), which indicates that the tequila is unaged and has been colored and sweetened with the addition of caramel. In export products, theset tequilas are labeled as Gold or Oro. (HO-VIN A-BOW-CA-DOUGH)
Mash
The mixture of base materials (usually ground malted and unmalted grains with water and cooked in a mash tun) which is fermented into an alcoholic wash in preparation for producing a spirit.
High Wines
Term for a distilled spirit after it has passed through a thumper, doubler, or any other spirit still for its second distillation.
Jimador
A field laborer who harvests agave (HE-MA-DOOR)
Mezcal
A distilled spirit produced similarly to tequila, but made primarily in Oaxaca, Mexico, from a variety of agave subspecies. (Wah-Hock-Ah)
Molasses
The thick black-colored sugary liquid that remains after all of the commercially saleable sugar crystals have been removed.
Maltose
The sugar produced by the enzymes (diastase) during the malting process.
Malting
The process of steeping a grain in water and allowing it to germinate. The germination process activates sugar. Finally, the malted grain is heated or roasted (kilned) to stop any further germination.
Heads
Term for the portion of the distillation run before the heart, which is considered to be non-potable. Also called foreshots
Horno
A traditional oven used to cook agave piñas.
Grappa
Italian term for a pomace brandy, usually labeled with the designated region of production.
Herbal Liqueur
A category of liqueurs where the main flavoring agent is an herb or plant, including its leaves, seeds, roots, and flowers.
Malted Barely
Barley which has been steeped in water and allowed to germinate in an effort to activate the enzymes in the barley to convert the starches to fermentable sugars.
Hors d'Age
Fr. without age, or, more specifically, age unknown. Aging designation for brandy that specifies a minimum of ten years of wood aging, although it may be kept in barrel much longer.
Gusano
A moth larva (worm) found on ripe agave plants, which is sometimes placed in a bottle of mezcal. Both red and white varieties of the worm exist.
Penca
Sp., the leaf of the agave plant.
Mixto
A type of tequila made from a mixture of both agave (minimum of 51%) and non-agave sugars. (It is no longer an official term, having been replaced by the lone word "tequila", which distinguishes it from those spirits produced from agave alone and labeled as 100% agave.)
Grist
Ground grains
Percolation
A cold method of extraction used primarily for herbs and spices and other delicate plant materials. The flavoring material is placed in a percolating chamber and the based spirit is continuously pumped over and through the material, extracting the aromas and flavors.
Ordinario
The product of the first distillation of musto in tequila production.
New Make
Term for the spirit resulting from the distillation process, prior to any aging or maturation.
Hydroselector
A type of column on a continuous still that removes heavy alcohols from the distillate.
Grape Brandy
A type of brandy produced from the distillation of fermented grape juice.
Infusion
A cold method of flavor extraction that involves crushing the flavoring agent and steeping it in water or alcohol. This process is used for very delicate fruits.
Piña
The pineapple-shaped central rosette of the agave plant after it has been harvested and de-leafed.
Liquor
An alcoholic beverage made by distillation rather than just fermentation.
Malt Whisky
Whisky produced from a fermented mash of no less than 51% malted barley, distilled at no more than 160 proof, and stored at no more than 125 proof in charred oak barrels.
Industriel
Fr., industrial. Industrial rum is made from molasses,(as opposed to rum made from fresh sugarcane juice).
Maturation
The process of aging a spirit whereby it undergoes extraction, evaporation, oxidation, concentration, filtration, and coloration.
Maguey
Spanish-language term encompassing all varieties of agave.
Non-flavored Vodka
A neutral spirit distilled or so treated after distillation with charcoal or other material so as to be without distinctive character, aroma, taste, or color. Also called Original Vodka
Los Altos (Highlands) Region
Region in Jalisco, Mexico, where blue agave is grown for the production of tequila; it is the cooler, higher-altitude region.
Heart
Term for the central portion of the distillation ru, which is considered to be the potable spirit.
Low Wines
The name of a distillate after it has passed through the first distillation; generally 25% abv.
Organoleptic
Relating to qualities or quantities of a substance that are dectected and identified by the body's senses of smell, taste, and feel.
Pomace Brandy
A spirit made from the grape lees, such as pulp, skins, and stems which remain after fermentation and are then diluted with water, fermented into a low alcohol wine, and distilled. Referred to as "Marc" in France and "Grappa" in Italy.
Mash Bill
The grain recipe used to produce a specific whisky. For example, a typical bourbon might be made from a mash bill of 70% corn, 20% rye, and 10% malted barley.
Inulin
The sweet polymers retained in the agave plant's structure as a nutritive reserve. When heated in an oven, inulin is hydrolyzed into fructose and glucose, which can then be fermented to produce alcohol.
Marc
French term for a pomace brandy, usually labeled with the designated region of production.
Maceration
A cold method for extracting flavor whereby the flavor source is cut, crushed, and pressed to expose as much surface area as possible, and it is then steeped in an alcoholic solution to extract the desired flavors.
Neutral Spirit
A clear liquid distilled at a high ethanol concentration. Neutral refers to the singular odor and flavor of ethyl alcohol as well as to the lack of distinct aromas and flavors in the base material.
NOM (Norma Oficial Mexicana)
An official Mexican standard that is regulated by a division in the Mexican government. The NOM for tequila protects the Appellation of Origin, regulates production, and establishes standards to ensure quality and authenticity.
Original Vodka
A neutral spirit distilled or so treated after distillation with charcoal or other material so as to be without distinctive character, aroma, taste, or color. Also called Non-flavored Vodka
Hot Method
A method of flavor extraction that utilizes distillation to extract essential oils from the flavoring agent, used mostly for seeds and flowers that can withstand some heat and benefit from a quicker extraction of flavor rather than the slower, cold methods.
Musto
Fermented must of "aguamiel" that is distilled into tequila.
Juniper / Juniper Berry
A female seed cone grown on various species of juniper trees, the most common being the Juniperus communis. The berry is used as a spice in cooking and also give gin its distinctive aroma and flavor.
Potstill
A type of still used in the distillation of spirits that require a batch process, whereby the liquid must be distilled twice in order to achieve the desired strength. Heat is applied directly to the pot in which the wine or beer is contained.
Section 3
(31 cards)