American Whiskey


WSET Diploma unit 4 North American Whiskies flashcards
Martha Cima
Flashcards by Martha Cima, updated more than 1 year ago
Martha Cima
Created by Martha Cima about 6 years ago

Resource summary

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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