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bar theory
| Question | Answer |
|---|---|
| Bourbon background | distinctively American whiskey defined by strict federal regulations that distinguish it from other global whisky styles; made from a fermented grain mash containing at least 51% corn; no more than 160 proof 80% ABV; new charred oak barrels |
| Straight bourbon | must have been aged minimum of 2 years |
| Bourbon flavor | vanilla, oak, caramel, and spice : makers mark, buffalo trace, woodford reserve |
| Full proof | whisky bottled at the exact same alcohol by volume (ABV) as when it entered the barrel for aging |
| Barrel proof | ABV upon exit |
| Bonded bourbon | single origin, govt supervised aging, fixed proof 100 proof, no additives, coloring, flavoring permitted; only pure water may be added to adjust proof |
| Corn in whisky | provides base sweetness and must comprise the majority of the grain mixture |
| Rye in whisky | adds spice and dry character |
| Malted Barley in whisky | provides enzymes necessary for converting starches into fermentable sugars |
| Wheat in whisky | creates a softer milder more mellow drinking experience |
| Scotch whiskey | Scotland; malted barley or grains, aged at least 3 years, often peaty or smoky |
| Irish whiskey | Ireland; triple distilled for smoothness; aged at least 3 years; often light and fruity |
| Tennessee whiskey | US Tennessee; similar to bourbon but must undergo charcoal filtering |
| Rye whiskey | US and Canada; at least 51% rye grain; spicy and bold flavor |
| Japanese whiskey | Inspired by scotch; precise and balanced flavors |
| Canadian whiskey | often blended; smooth and light character |
| Wheat whiskey | 51% wheat; soft mellow and smooth: bernheim original whaeat whiskey |
| Blended whiskey | mix of grains; balanced and lighter flavor |
| Single malt scotch | 100% malted barley; malty, smoky, and complex |
| Pot still whiskey | unique irish style of whiskey made with both malted and unmalted barely resulting in a rich creamy flavor |
| Used barrels | like ex sheey or ex wine casks add fruity and nutty notes; common in scotch and Japanese whiskey |
| young whiskey (0-3 years) | bright, grain forward, slightly harsh |
| 4-8 years whiskey | well rounded balanced and caramel and spice |
| 10+ years whiskey | rich, deep flavors, oak influence |
| 15+ years whiskey | more wood, driven dried fruit complex |
| over 20 years whiskey | often very oaky and sometimes overly tannic |
| Major regions for whiskey | birth place: Scotland, Ireland, US, Canada, Japan |
| Scotch whiskey regions | Speyside, Highlands, Islay, lowlands, campbeltown, islands |
| Speyside scotch | rich, fruity, honeyed : macallan, glenfiddich, balvenie |
| Highlands scotch | bold, diverse, floral to smoky: dalmore, glenmonangie, oban |
| islay scotch | peaty, smoky, mediciinal: laphroaig, ardbeg, lagavaulin |
| lowlands scotch | light, smooth, floral: auchentoshan, glenkinchie |
| Campbeltown scotch | maritime, oily, complex: springbank, glen scotia |
| islands scotch | varies (smoky, coastal, spicy): talisker, highland park |
| Blended Irish whiskey | combination of different whiskey styles making over 90% of all irish whiskey sold: jameson, bushmills |
| Irish whiskey | smooth, fruity, and light; hints of vanilla, honey and citrus; less smokey than scotch (irish whiskey rarely uses peat): jameson, redbreast, green spot, teeling |
| Tenessee whiskey | Jack daniels |
| Rye whiskey | spicy, bold, and dry flavor: rittenhouse rye, bulleit rye, michter's rye |
| corn whiskey | must be at least 80% corn; can be unaged (white whiskey or moon shine) |
| Japanese Whiskey | Inspired by scotish whiskey; scottish style pot stills and meticulous blending techniques; mizunara oak barrels add complex spice and incense like flavors, typically light, delicate, and floral wiith hints of honey fruit and umami: Hibiki, Yamazaki, Nikka |
| Canadian whiskey | often called rye whiskey even if doesnt have much rye; lighter and smoother than bourbon; blended for consistency and balance; colder climate affects whiskey aging leading to slower more refined aging process: crown royal, canadian club, lot no. 40 |
| Aromatic bitters | concentrated herbal alcoholic preparations used to add depth, bitterness, and complexity to cocktails |
| Tequila | distilled spirit from Mexico made exclusiveley of the blue agave plant; primarily in state of jalisoco; Tequila must be produced in MX there are 4 other states: Nyarit... |
| Types of Tequila | Blanco (silver), Reposado, Anejo, extra Anejo |
| Blanco (silver) | unaged-2 months; bright, peppery, agave forward, citrus; Patron silver, casamigos blanco, don julio blanco |
| Reposado | 2 months-1 year; agave with vanilla, caramel, light oak |
| Anejo | 1-3 years; deep oak, toffee, spice, dried fruit |
| Extra anejo | 3+ years; rich, dark, chocolate, espresso, heavy oak ; el cristiano extra anejo, don julio 1942, tears of llorona extra anejo |
| Mezcal | "mixed" can be made from 30+ agave species across nine mexican states; pit roast agae over wood fire creates signaure smoky character tequila doesnt have ; jose cuervo tradicional oro, casa dragones joven, puerto vallarta gold |
| Joven (gold) | mix of blanco and small amounts of aged tequila; smoother riche taste with balance sweetness and oakiness |
| cristalino | made from anejo or extra anejo filetered to remove color while maintiaing smooth refined profile complexity of aged tequila |
| Highland Tequilas (los altos) | richer in sugars, sweeter flavor, volcanic soil rich in minerals; clean sweeter elegant notes like citrus, pineapple, adn apple; don julio and patron |
| Los Valles (low lands) | warmer drier climate leads to faster agave frowth; earthier spicier and more robust; black pepepr, smoke, rosemary; Clase Azul and Espolon |
| Neat | liquor served at room temperature with no ice, water, or mixers |
| On the rocks | over ice cubes |
| straight up | cocktail shaken or stirred with ice, then strained and served without ice in a stemmed glass |
| shaken | mixing spirits with ice in a shaker to chill and aerate often for cocktails with juice or dairy |
| stirred | gently mixing spirit heavy drinks with ice to chill without adding air or bubbles |
| muddled | crushing fresh ingredients like herbs or fruit with a muddler to release flavors |
| chaser | non alcoholic mixer or drink consumed immediately after shot |
| well drink | a mixer drink made with bars default less expensive house liquor |
| call drink | cocktail where customer specifies particular bran of liquor |
| top shelf/premium | high quality more expensive spirits |
| double/single | refers to standard or double amount of liquor poured into a drink |
| 86'd | item no longer available at the bar |
| highball | a tall glass used for spirits mixed with soda or juice |
| lowball | shorter glass used for stronger drinks served with ice or a splash of a mixer |
| coupe | stemmed glass with a wide shallow bowl ideal for shaken up cocktails |
| twist | thin piece of citrus peel used as a garnish releasing essential oils into the drink |
| rim | edge of glass decorated with salt or sugar |
| Old Fashioned | whiskey cocktail from the 19th century; spirits, sugar, water, and bitters; sugar or simple syrup, ice, dashes of aromatic bitters, two ounces of bourbon or rye, stir for thirty seconds, express an orange peel over the top and drop in |
| Sazerac | cognac or rye whiskey, sugar, bitters, and absinthe or herbsaint, rinse, served chilled in a rocks glass without ice and garnshined with a lemon twist |
| Rye Manhattan | rye whiskey, sweet vermouth, angostura bitters; 2 oz rye whisk, 1 oz sweet vermouth, 2 dashes of bitters in ice then strain into chilled coupe glass; cherry garnish |
| Whiskey Sour | whiskey(typically bourbon), fresh lemon juice, simple syrup; garnished with cherry and orange slice; served on the rocks or straight up in an old fashioned glass |
| Mint Julep | bourbon, sagar, crushed ice, fresh mint; deeply associated with southern culture, is signature drink of the Kentucky Derby |
| Gin | infusing neutral grain spirit (barely, wheat, rye)) with blend of botanicals; comes from dutch work Jenever |
| Absinthe | Switzerland cure all; overproof liquor; traditionally bottled without added sugar; fennel most notably wormwood a bitter herb notorious for health benefits and hallucinogenic properties |
| Vermouth | aromatized, fortified wine flavored with blend of botanicals and herbs ; wormwood; apertif consumed before meals to stimulate appetite; enjoyed in classic cocktails |
| Angostura bitters | 1824 German surgeon as mediciinal tonic; concentrated, aromatic herbal preperations made from a secret blend of over 40 ingredients; include gentian root, citrus, spices and botanicals |
| Penicillin | scotch based cocktail by Sam Ross in 2005 at NYC Milk and Honey bar; scotch, lemon, honey-ginger syrup, heavily peated islay scotch whisky floated on top, garnished with candied ginger |
| Gin styles | london dry gin (bontanicals no sugar), plymouth gin (smooth earthy and slightly sweet), genever (maltier older dutch style) |
| Vodka | traditionally made from fermented grains like wheat, rye, sorghum; modern vodka distilled from almost any starchy or sugary agricultural product: potatoes, corn, sugar beets, fruit, honey...; multiple distilled and filtered |
| Dry white vermouth | originating in France, pale crisp, and herbal, commonly used in martinis |
| Sweet red vermouth | originating in italy, darker richer and spiced; key ingredient in manhattans and negronis |
| Bianco/rose vermouth | newer style that offer balanced sweetness or fruity floral notes |
| Vodka Brands | UNA Vodka, Vodka de fleurs, grey goose, Ketal One, Ciroc, Tree Vodka, Sauvage Distillery, Indegenous, Good Vodka, Mutiny Island Vodka, St George all purpose vodka |
| Crown Royal | blended Canadian whisky originally created in 1939 to honor visit King GeorgeVI and Queen Elizabeth to Canada; corn, rye , and malted barley; smooth and approachable; vanilla, carmael, honey, light oak |
| Suntory Whisky | blend from Yamazaki, Hakushu, and Chita; round and sweet blen with refreshing citrus character and spicy finish; toki means time |
| Espresso Martini | Johnnie walker high rye, mr black coffee liquer, cold brew, demerara |
| Gold Dust | Compass box artists blend, yuzu, honey, ginger, lemon |
| blue park swizzle | teeling irish whiskey, lime blueberry, mint, angostura bitters |
| return of the mak | old forester bourbon, blackberry, pineapple, lime, angustura bitters |
| Teeling Irish Whisky small batch | finished in rum casks, vanilla, honey, caramel, and tropical fruit notes; sweet malt, green apple, pear, dark chocolate with white pepper nutmeg and dried fruit finish |
| Rum | originateding carribean in 17th century; distilled alc produced from sugar cane byproducts,; often aged in oak barrels -resulting in amber color and complex flavors ranging from sweet and fruity to earthy and grassy |
| Industrial rum | made from molasses typically richer caramel and spicy notes common in amaica, barbados, and puerto rico |
| Agricultural rum | made directly from fresh sugar cane juice, popular in french speakig islands like matinique; greener more vegetal and funky flavor |
| Teeling single malt | matured in five cask types (sherry, port, madeira, white burgundy, cabernet sauvignon) yields tropical melon, figs, lelmon, and tofee nose; dried fruit, citrus, vanilla, spices, and cloves palate wood tanins |
| Teeling single grain | aged in cabernet sauvignon casks presenting red wine blueberries blackberries and cherries palat; finishes with oaky nuttiness cinnamon and pepper |
Created by:
meowelize