1. VS (Very Special): Youngest brandy aged at least 2 years. 2. VSOP (Very Superior Old Pale): Youngest brandy aged at least 4 years. 3. XO (Extra Old): Youngest brandy aged at least 6 years.

Characteristics of Cognac by Region

1. Grande Champagne: 13,766 ha, long-lasting taste, floral notes, most prestigious. 2. Petite Champagne: 16,171 ha, similar to Grande Champagne but shorter on the palate.

Top Cognac Houses (Premium to Super-Premium)

1. Extra by Camus: Premium cognac beyond XO. 2. Louis XIII by Rémy Martin: Blend of 1,200+ eaux-de-vie aged 40–100 years in Limousin oak barrels. 3. Richard Hennessy: Blend of 100+ eaux-de-vie aged up to 200 years, sold in Baccarat crystal. 4. L’Esprit de Courvoisier: Blended from eaux-de-vie up to 200 years old, hand-cut Lalique decanter. 5. Moyet Antiques: Très Vieille Fine & Grand Champagne cognacs, some barrels over 150 years old, individually numbered and signed by cellar master.

Spanish brandies are made using the solera system of aging the brandy.

Spanish brandies utilize the solera system for aging, which involves blending brandies of different ages to achieve a consistent flavor profile.

Portugal's brandy is called aguardente, a burning liquid.

Aguardente is the term used in Portugal for brandy, known for its strong and fiery nature.

South African grape brandies are made almost exactly as Cognac.

South African grape brandies follow strict regulations and are produced similarly to Cognac, ensuring high quality.

Legal protection reserves the name Cognac for brandy from the Cognac region of France.

The EU legally reserves the name Cognac for brandy produced in the Cognac region of France, and Armagnac for brandy from Gascony, using traditional methods.

Pomace brandies are made from fermented grape pulp, seeds, and stems.

Pomace brandies, such as Italian grappa and French marc, are created from the leftover parts of grapes after pressing.

Fruit brandies are distilled from fruits other than grapes.

Fruit brandies are made from fruits like apple, plum, peach, cherry, raspberry, blackberry, and apricot, and are usually clear and served chilled or on the rocks.

Calvados is an apple brandy from Lower Normandy, France.

Calvados is a type of fruit brandy made from apples, originating in the French region of Lower Normandy.

Cherry brandy is made from cherries, such as Kirschwasser.

Cherry brandy, including Kirschwasser, is a fruit brandy made from cherries.

Pálinka is a fruit brandy traditional to Hungary.

Pálinka is a Hungarian fruit brandy, often made from plums or other fruits.

Slivovitz is a plum brandy traditional to Serbia.

Slivovitz is a strong fruit brandy made from plums, commonly associated with Serbia.

Slivovice is a 70% plum brandy from Slovakia.

Slivovice is a potent fruit brandy made from plums, originating in Slovakia.

Tuica is a Romanian brandy made from various fruits.

Tuica is a clear Romanian brandy made from plums, apples, pears, apricots, mulberries, peaches, quinces, or mixed fruits.

No aging results in a clear liquid for pomace and fruit brandies.

Pomace and fruit brandies that are not aged after distillation typically result in a clear liquid.

Single barrel aging gives brandies a golden or brown color.

Brandies aged in oak casks through single barrel aging develop a golden or brown color.

The solera process is used for aging some brandies.

The solera process involves blending brandies of different ages, commonly used for Spanish brandies.

Brandy labels indicate quality and condition.

Brandy labels use ratings like A.C., V.S., V.S.O.P., X.O., Vintage, and Hors D'age to describe the quality, aging, and condition of the brandy.

A.C. indicates brandy aged in cask for 2 years.

A.C. on a brandy label signifies aging in cask for at least 2 years.

V.S. means "Very Special" or 3-Star, aged at least 3 years.

V.S. or "Very Special" indicates brandy aged for a minimum of 3 years in wood.

V.S.O.P. means "Very Superior Old Pale" or 5-Star, aged at least 5 years.

V.S.O.P. or "Very Superior Old Pale" signifies brandy aged for at least 5 years in wood.

X.O. means "Extra Old," aged at least 6 years.

X.O. or "Extra Old" indicates brandy aged for a minimum of 6 years, often associated with Napoleon or Vieille Reserve.

Vintage brandy is stored in cask until bottling.

Vintage brandy is aged in cask until bottling, with the label showing the vintage date.

Hors D'age brandies are aged over 10 years.

Hors D'age brandies are aged for over 10 years, typically of great quality.

Lambanog is made by distilling palm wine.

Lambanog is a local distilled spirit made from palm wine (tuba).

Sources of Tuba/Lambanog include coconut, nipa/sasa, and sugar palm.

Tuba/Lambanog is derived from coconut, nipa/sasa (palm trees found along riverbanks or swamps), and sugar palm (kaong).

Types of Lambanog include plain and flavored.

Lambanog is available in two types: plain and flavored.

The diagram illustrates the solera process, showing how brandies of different ages are blended to achieve consistent quality and flavor.

Vodka is a colorless, odorless, tasteless distilled spirit made from fermented grains, vegetables, or other ingredients.

Alcohol Content of Vodka

Typically 35–50% ABV; traditional Russian/Polish vodka: 40% (80 proof). EU minimum: 37.5% ABV.

Origin of Vodka's Name

Derived from the Slavic word for "water" (voda, woda).

1. Plain/Traditional Vodka 2. Flavored Vodka: Includes strawberry, black currant, mandarin, vanilla, apple, Topto, citron, lemon, orange, banana.

Vodka Production Process

1. Distilled from starch or sugar-rich plants. 2. Grains used: sorghum, corn, rye, wheat (rye/wheat considered superior). 3. Other sources: potatoes, molasses, soybeans, grapes, sugar beets, byproducts of oil refining or wood pulp. 4. In some Central European countries (e.g., Poland), vodka can be made from fermented crystal sugar and yeast. 5. EU Standards: Vodka Belt countries insist only spirits from grains or potatoes, using traditional methods, can be labeled "vodka."

Popular Brands of Vodka

Popular vodka brands include Absolut, Belvedere, Smirnoff, Finlandia, Chopin, and Grey Goose.

Gin is a distilled spirit flavored primarily with juniper berries and other botanicals.

1. London Dry Gin: Originated in London; dry taste, little to no sweetness. Made with juniper berries and botanicals like lemon peel, bitter orange peel, anise, angelica root, orris root, licorice root, cinnamon, coriander, and cassia bark. 2. Sloe Gin: Sweetened gin infused with sloes (fruit of the blackthorn). 3. Plymouth Gin: Clear, slightly fruity, full-bodied, and aromatic; produced exclusively by Plymouth, Coates & Co. in England. 4. Dutch Gin/Jenever: Traditional juniper-flavored spirit from the Netherlands and Belgium. - Oude (Old): At least 15% malt liquor, max 20g sugar per liter; modern Graanjenever distilled from grain and malt only. - Jonge (Young): More grain than malt; may contain sugar-based alcohol; max 15% malt wine, 10g sugar per liter. - Lucas Bols produces oude genever, also called ginebra in Spanish. 5. American Gin: Similar to Dutch gin, twice distilled and flavored with juniper berries.

Popular Brands of Gin

Popular gin brands include Beefeater, Tanqueray, Bombay Sapphire, and Hendrick's.

Definition of Whisky/Whiskey

Whisky/Whiskey is distilled from fermented grain mash and aged in oak barrels or casks.

Grains Used in Whisky/Whiskey Production

Barley, malted barley, rye, malted rye, wheat, maize (corn).

Origin of Scotch Whisky and Irish Whiskey

Scotch whisky originates from Scotland, and Irish whiskey originates from Ireland. The name is derived from "Uisgebeatha," meaning "water of life." Other countries like the USA and Canada also produce whisky/whiskey.

Scotch Whiskies: Distillation and Aging

Scotch whiskies are distilled twice and aged at least 3 years in oak casks.

Types of Scotch Whiskies

1. Malt Whisky: 100% malted barley, distilled in pot still. 2. Single Malt: From one distillery, may contain whisky from many casks. 3. Grain Whisky: Made from unmalted barley or other grains in column still. 4. Blended Whisky: Cheaper mix of malt and grain whiskies.

Irish Whiskeys: Distillation and Aging

Irish whiskeys are distilled three times and aged a minimum of 3 years in wooden casks.

Distilled Spirits and Brandy

Flashcard

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English

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University

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Practice Problem

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Hard

Khriza Marie Cuizon

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99 questions

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FLASHCARD QUESTION

Front

Definition of Distilled Spirits

Back

Distilled spirits are alcoholic beverages made by distilling fermented beverages from fruits, grains, and plants. Examples include spirits (low in sugar, at least 35% alcohol), liqueurs (added flavors and colorings, high in sugar), and liquor (general term for all alcoholic beverages including wine, sake, and beer).

FLASHCARD QUESTION

Front

Distillation Process

Back

Distillation involves heating a liquid to a point where it turns into gas and evaporates, then condenses back into liquid as it cools down.

FLASHCARD QUESTION

Front

Types of Distillation

Back

1. Pot still distillation: Heated directly by fire, producing low proof distilled spirits. 2. Column still/patent still distillation: Heated by steam, producing high proof distilled spirits.

FLASHCARD QUESTION

Front

Classification of Distilled Spirits by Alcohol Content

Back

1. Low proof spirits/brown spirits: Whiskey/whisky, rum, tequila, brandy, liqueurs. 2. High proof spirits/white spirits: Gin, vodka, lambanog.

FLASHCARD QUESTION

Front

Classification of Distilled Spirits by Ingredients

Back

1. Fruit-based 2. Grain-based

FLASHCARD QUESTION

Front

Brandy Overview

Back

Brandy is distilled from wine or grape pomace/other fermented fruit juices, containing 40–60% alcohol by volume. It is usually consumed as an after-dinner drink.

FLASHCARD QUESTION

Front

Types of Brandy: Grape Brandy

Back

1. Cognac: French brandy from the Cognac region. 2. Armagnac: French brandy from Armagnac region, Southwest France. Popular brands include Darroze, Baron de Sigognac, Larressingle, Delord, Laubade, Gélas, Janneau.

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