Category Archives: Testable Material for the CSE Exam (Spirits)

As many astute wine (and spirits) students are aware, the United Kingdom (UK) recently devised a specialized set of geographical indications (GIs) for use post-Brexit. Just like the larger EU-based scheme (which the UK is still eligible to participate in, if they so choose), the UK geographical indication scheme (administered by the UK’s Department for Environment, Food, and Rural Affairs) aims to define and regulate specific products with the goal of protecting their name, authenticity, and characteristics.

On July 24, 2023, Welsh Single Malt Whisky (Wisgi Cymreig Brag Sengl) was registered as a UK geographical indication. Welsh Single Malt Whisky is the twentieth product from Wales—a tiny country tucked between England and the Irish Sea—to gain this protected status. Other Welsh products so protected include Welsh Wine, Traditional Welsh Perry, Traditional Welsh Cider, Caerphilly Cheese, Anglesey Sea Salt, Welsh Lamb, Welsh Beef, and Welsh Leeks.

• According to the new standards, Welsh Single Malt Whisky GI must be produced according to the following specifications:
  • It must be produced using 100% malted barley, Welsh water, and yeast (no other additives are permitted).
  • All stages of the production process—from mashing, fermentation, distillation, and maturation to bottling—must occur in Wales.
  • It must be distilled at a single Welsh distillery. Distillation must occur via the batch process, although the type and size of still is not mandated.
  • It must be matured in wood barrels, in Wales, for a minimum of three years. The type, style, and age of the wood (and the barrel) is not specified.
  • It must have a minimum alcoholic strength of 40% ABV.
• Note: The barley may be sourced from elsewhere, and malting does not need to occur within Wales.  (Wales does, however, grow a good deal of barley.)

The product specification for Welsh Single Malt Whisky (as noted above) does not overly-specify any part of the production process, and as such, Welsh distillers are given the freedom to create unique expressions of the spirit. However, under the heading of “Organoleptic Characteristics” the regulations stress that Welsh Single Malt is intended to produce a whisky that “has a lightness of character not overwhelmed by excessive extract.”

Another portion of the product specification states that the rules are intended to allow producers to craft a “modern style of whisky…which is less oily and with a lack of grittiness and earthiness associated with more traditional whiskies.” Part of this is attributed to the “moderate Welsh climate” which can result in less overall evaporative losses and thus “enables the development of particular flavor (flavour) attributes.”

The application for the Welsh Single Malt Whisky GI was originally submitted in August of 2021 by the Welsh Whisky Association. At the time, the association was composed of five member distilleries, including Penderyn Distillery, Aber Falls Distillery, Dà Mhile Distillery, Coles Distillery, and In the Welsh Wind Distillery.

References/for more information:

• Welsh Single Malt Whisky UK GI Product Specification
• Decision Notice-Welsh Single Malt Whisky GI

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

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Subtitle: and now we know what grains are!

On February 9 (2022), the Alcohol and Tobacco Tax and Trade Bureau (TTB) of the United States published a(nother) final rule regarding the modernization of the labeling and advertising regulations for wine, distilled spirits, and malt beverages. This new ruling clarifies and expands upon some of the changes that were initially made in “phase 1” of the rule, issued back in April of 2020.

While dedicated students of distilled spirits (and malt beverages) might want to read the entirety of the rule, here are a few of the more significant updates:

• The definition of “grains” as used in the production whisky/whiskey and other grain spirits has (at long last) been finalized. Now, we can easily point to the official TTB definition of grains, and it reads as follows:  Grains—Includes cereal grains and the seeds of the pseudo-cereals amaranth, buckwheat, and quinoa.
  • For the laypeople among us, the dictionary definition of “grain” typically reads as follows: Any grass cultivated for the edible components of its grain (composed of the endosperm, germ, and bran). The most widely cultivated grains in the world include wheat, barley, oats, rye, millet, corn (maize), triticale (a hybrid of wheat and rye), rice, and sorghum.
• Removing some restrictions on the use of pictures of the American flag on product labels
• Revising the production category (Standard of Identity) for “Distilled Spirits—Specialty Products.” This is a category that allows those spirits that fall outside of the other (more specifically defined) categories to be legally labeled and distributed. The type of spirits that will utilize this category are typically those that include additives (caramel coloring, sugar, flavoring, etc.) that are not allowed under a more specific classification. These specialty spirits are allowed to use “distinctive or fanciful names.”
  • For the record, the Standards of Identity now include 13 spirit categories, as follows: Neutral Spirits (includes vodka), Whisky, Gin, Brandy, Blended Applejack, Rum, Agave Sprits, Absinthe, Cordials & Liqueurs, Flavored Sprits, Imitation Spirits, Diluted Spirits, and Distilled Spirits—Specialty Products.

P.S. Heads up, wine lovers! The “small print” of this press relates includes the following statement: “This final rule reorganizes parts 5 (distilled spirits) and 7 (malt beverages) of the regulations, as proposed in the NPRM.  We plan to publish a revised part 4 (wine) in the future.”

References/for more information:

• https://www.federalregister.gov/documents/2018/11/26/2018-24446/modernization-of-the-labeling-and-advertising-regulations-for-wine-distilled-spirits-and-malt
• https://www.ttb.gov/press/press-release-fy-22-5

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

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Congratulations are in order…as of July 28, 2021, Demerara Rum has been awarded a Protected Geographical Indication (GI) in the European Union!

Demerara—a region located within the independent country of Guyana, on the northern coast of South America—has produced sugar cane and rum for over three hundred years. The production area is located on the low coastal plain of Guyana, bound by the Boeraserie River on the west and the Abary Creek on the east.

The production specification emphasizes the importance of the tropical climate of the area, the traditional production techniques, and the mineral-rich local ground water. These factors combine to create the characteristic high-congener Demerara Rum flavor consisting of “hints of sugar-cane sweetness,” fruity and floral notes (via the fermentation and distillation processes), and age-derived aromatics (to include nutty, spicy, woody, herbal, or earthy aromas).

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According to the standards, Demerara Rum GI must be produced as follows:

• Sugar cane used in the production of Demerara Rum must be grown within the defined region.
• Fermentation and distillation must be accomplished within the defined region.
• Products labeled as Cask Aged Demerara Rum, Special Reserve Demerara Rum and Grand Special Reserve Demerara Rum must be aged and bottled within the defined production zone.
• It may be produced using either raw sugar cane juice or molasses. Note: the specification allows for the use of any type of “sugar cane substrate,” but in reality most Demerara rums are produced using molasses.
• Column still or pot still distillation may be used. The product specification details the distillation process as follows: “The distillation of light- and medium-bodied Demerara Rums take place in Continuous Stills of 2/3/4/5 Columns, and heavy-bodied Demerara Rums take place in single/double pot stills.”
• The stills must be comprised of Guyana Greenheart hardwood, copper, and/or stainless steel.
• For products aged in Guyana, aging takes place in well-ventilated warehouses “situated at sea level on the coast of the Demerara region bordering the Atlantic Ocean.”
  • Such aging must take place in oak barrels (the product specification notes” American white oak casks, typically, or other casks as required”) under “tropical climatic conditions (typically 24-32 °C and 70 % humidity).”
• Single-marque (single batch) rums and blends are allowed.
• Sugar is allowed as a post-distillation additive in order to “round off the final taste of the product up to a maximum of 20 grams per liter.”

In addition, the following styles of Demerara Rum are specifically defined per the product specification:

• Demerara Rum: all styles of Demerara Rum may be single marque or a blend; however, 100% of the product in the bottle must be sourced from within the defined production zone. (In other words, they may not be blended with any non-Demerara Rum and still use the moniker “Demerara Rum.”)
• Old Demerara Rum: aged for a minimum of 2 years
• Cask Aged Demerara Rum: aged for a minimum of 3 years
• Special Reserve Demerara Rum: aged for a minimum of 12 years
• Grand Special Reserve Demerara Rum: aged for a minimum of 25 years

More details may be found in the product specification, linked below.

Congratulations, Demerara Rum!

References/for more information:

• Demerara Rum GI-Product Specification
• Demerara Rum-Extract from the Official Journal of the EU-July 29 2021
• Demerara Distillers – Home

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

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The state of Indiana—located just north of Kentucky in the great American Midwest—is known for many things, including the great city of Indianapolis, the Hoosiers, the Pacers, the Indy 500, and sandwiches made of fried pork tenderloin.

To whiskey aficionados, however, the state may be all about rye. Some of this is due to the state’s 5 million acres of grain fields; and some of this is because Indiana is one of the largest producers of rye whiskey in the country.

Indiana is home to more than 30 distilleries, producing a wide range of spirits from vodka to gin and many styles of whiskey. The state is also home to the Lawrenceburg campus of MGP Distilling: the largest producer of rye whiskey in the United States. In addition to producing its own brands—Redemption Rye and Rossville Union Straight Rye Whiskey—MGP supplies the base spirit for many types, styles, and brands of rye whiskey across the continent. (For the record, MGP Distilling—one of the oldest and largest distilleries in the United States, produces a wide range of other products including a range of whiskies, neutral spirits, industrial alcohol, gin, and everything in-between.)

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July 1 (2021) is an important day in the story of Indiana Rye Whisky. As of this day, a new bill—House Bill 1409, championed by Indiana State Representative Chris May and enacted by the General Assembly of the State of Indiana—has come into force and declared Indiana Rye to be a legally-defined, regional designation for American whiskey.

It will be interesting to see how some of Indiana’s more notable artisan whiskey distilleries—including the Hard Truth Distilling Company, the Indiana Whiskey Company, Bear Wallow Distillery, and the Old 55 Distillery—approach Indiana Rye now that the designation is official.

According to the law, Indiana Rye must be produced according to the following standards:

• Produced in the State of Indiana
• Produced from grain containing a minimum of 51% rye
• Distilled to no more than 160° (80% abv)
• Placed in charred, new, White Oak barrels at no more than 125°
• Aged in a rack house in Indiana for a minimum of two years
• Bottled at a minimum of 40% abv

According to the legal documentation, the following terms may be used on a label of Official Indiana Rye: Indiana Rye, Indiana Rye Whiskey (or Whisky), Indiana Sweet Mash Rye Whiskey (or Whisky), Indiana Sour Mash Rye Whiskey (or Whisky). Note that either spelling—with or without the e—is considered acceptable.

Indiana Rye now joins the ranks of state-specific American Whiskeys alongside Kentucky Bourbon, Tennessee Whiskey, and the lesser-known (but official nevertheless) Missouri Bourbon. Any guesses as to what state may be next?

References/for more information:

• Indiana HB 1409-Indiana Rye Whiskey Defined
• https://nothingsvirginhere.in/indiana-rye-whiskey-a-proud-recognition-for-the-state-of-indiana/
• https://www.thespiritsbusiness.com/2021/02/legislation-filed-to-establish-indiana-rye-whiskey/

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org