Page 113 - Craft of Whiskey Distilling

108 | AmErICAn DIstIllInG InstItutE
21 Bubble-cap trays serve the purpose of:
[a ] [b ] [c ] [d ]
aerating the vapors in the column
adding water to the distillate
condensing the vapors
creating reflux the same as packing does in small columns
22 The shape of a still:
[a ] [b ] [c ] [d ]
has no effect on the flavor of the finished spirit
is for aesthetic appeal only
plays a significant role in the character of the spirit is purely a matter of operational preference
23 The shape of the pot affects:
[a ] [b ] [c ] [d ]
how the wash is heated
the alcohol content of the finished spirit the boiling point of the wash
the vapor pressure in the column
24 The length and shape of the swan neck of a pot still affects:
[a ] [b ] [c ] [d ]
the time it takes for the still to come to boil the boiling point of the wash
the level of separation of the still
none of the above
25 Shorter-necked stills yield spirits that are:
[a ] [b ] [c ] [d ]
fuller-bodied and creamier lighter, more fragrant more neutral in flavor higher in alcohol
26 The ogee, or boil bowl, at the bottom of the neck of a still serves as:
[a ] [b ] [c ] [d ]
a trap to catch solids
a chamber for rising vapors to heat up
a chamber for botanicals
an expansion chamber to increase separation