Sugar Cane and Agave Spirits

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  1. Name 5 choices made when making cane spirits
    • Sugar cane juice or molasses
    • Fermentation (dilution, cultivated yeast, distillery temperature)
    • Pot stills, Column stills, or retorts
    • Spiced?
    • Aged or not
  2. Name 2 cane spirits
    • Rum (Caribbean, Philippines, India)
    • Cachaca (Brazil)
  3. Name important rum-producing countries and why
    • Guyana: Demerara diversity of stills
    • Jamaica: Long ferments and use of dunder
    • French Antilles (Martinique and Guadaloupe): Rhum agricole
  4. Name 5 choices made when making agave spirits
    • Should only agave be used?
    • How to cook agave
    • Fermentation
    • Strength to collect
    • Aged or not
  5. Are agave distillates are limited to Mexico?
  6. Name 2 agave spirits
    • Tequila
    • Mezcal
  7. What Caribbean islands dominated sugar (and rum) production
    • Barbados
    • Jamaica
    • Haiti (west side of Hispaniola)
    • Cuba
  8. What is molasses?
    • Dark syrupy residue left after the sugar has been exracted from the sugar cane juice by repeated boiling and cyrstallization
    • Starting point for most rums
    • Inexpensive and widely-traded
  9. Is quality or origin of molasses most important?
  10. Can sugar cane juice and molasses be fermented directly?
    • Sugar cane juice: yes
    • Molasses: must be diluted first as up to 60% sugar would kill the yeast
  11. Describe the West Indies
    • Lucayan Archipelago: Bahamas, Turks and Caicos
    • Greater Antilles (rock): Cuba, Jamaica, Puerto Rico, Hispaniola (Haiti, Dominican Republic), Cayman Islands
    • Lesser Antilles (volcanic or coral): Leeward Islands (e.g., Guadeloupe), Windward Islands (e.g., Martinique), Leeward Antiilles (islands just north of Venezuela)
    • Central American Antilles: (e.g., Honduras, Nicaragua, Columbia)
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Card Set Information

Sugar Cane and Agave Spirits
2014-10-12 23:02:51

WSET Diploma Unit 4 - Spirits
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