Page 115 - Craft of Whiskey Distilling

110 | AmErICAn DIstIllInG InstItutE
33 “Feints” are the compounds from a distillation that:
[a ] [b ] [c ] [d ]
make one light-headed and pass out
occur in only tiny, trace amounts
are the combined heads and tails
are used in a subsequent sour-mash process
34 At the end of a spirit run to produce whiskey, the actual whiskey is the:
[a ] [b ] [c ] [d ]
residue left in the boiler heads
hearts
tails
35 All of the flavor in a whiskey, before it’s aged in barrels, comes from:
[a ] [b ] [c ] [d ]
the congeners
infusions added to the whiskey after it’s distilled botanicals placed in the still
the alcohol
36 “Low-wine” is:
[a ] [b ] [c ] [d ]
another name for the fermented mash
the output from the beer-stripping run
a wine that’s substandard and is distilled to recover its alcohol whiskey before it’s aged in barrels
37 “Making the cuts” refers to:
[a ]
[b ] [c ] [d ]
the process of judging when to switch from heads to hearts and from hearts to tails
diluting the whiskey before it goes into barrels diluting the whiskey to its bottling strength
judging which barrels of whiskey make the cut for the best products