CSP Scotch Whisky Production & Distillation 2 — Questions and Answers
Question 1: What is the primary purpose of the 'worm tub' condenser in traditional Scotch distilleries?
- To heat the wash before distillation
- To cool and condense spirit vapors using a coiled copper pipe submerged in cold water (Correct answer)
- To filter impurities from new make spirit
- To measure the strength of the distillate
Correct answer: To cool and condense spirit vapors using a coiled copper pipe submerged in cold water
A worm tub is a traditional condenser where a coiled copper pipe (the worm) sits in a tub of cold water, condensing spirit vapors back into liquid.
Question 2: What term describes the practice of using the same casks repeatedly for maturation in Scotch whisky production?
- Double maturation
- Re-racking
- Cask re-use
- Re-fill (Correct answer)
Correct answer: Re-fill
In Scotch whisky, casks used more than once are called 're-fill' casks, with each subsequent fill imparting less wood influence than the first fill.
Question 3: Which of the following correctly describes the 'cut points' during spirit still distillation?
- Points where the distiller switches from foreshots to hearts, and hearts to feints (Correct answer)
- The temperature at which barley starch converts to sugar
- The level at which the wash still is filled
- The ABV threshold for new make spirit entering maturation
Correct answer: Points where the distiller switches from foreshots to hearts, and hearts to feints
Cut points are where the distiller divides the distillate run into foreshots (heads), hearts (the usable middle cut), and feints (tails), based on flavour and alcohol strength.
Question 4: In Scotch whisky production, what is 'lyne arm angle' primarily known to influence?
- The duration of fermentation
- The reflux level and thus the weight and flavour of the spirit (Correct answer)
- The temperature of the cooling water
- The rate of grain milling
Correct answer: The reflux level and thus the weight and flavour of the spirit
The angle of the lyne arm (the pipe connecting the still head to the condenser) affects how much vapour returns as reflux, influencing whether the spirit is lighter or heavier in character.
Question 5: What is the legal minimum copper pot still charge size stipulated for Scotch malt whisky distillation?
- No minimum is specified (Correct answer)
- 1,800 litres
- 500 litres
- 250 litres
Correct answer: No minimum is specified
The Scotch Whisky Regulations 2009 do not specify a minimum still size for malt whisky; the requirement is simply that copper pot stills must be used.
Question 6: What is the role of 'diastase' enzymes in Scotch whisky production?
- They convert sugars into alcohol during fermentation
- They break down starch into fermentable sugars during mashing (Correct answer)
- They kill bacteria in the wash
- They add flavour compounds during maturation
Correct answer: They break down starch into fermentable sugars during mashing
Diastase (comprising alpha- and beta-amylase enzymes) is produced during malting and converts grain starches into fermentable sugars during the mashing process.
Question 7: Which type of still is legally required for the production of Single Malt Scotch Whisky?
- Column still (Coffey still)
- Pot still made of copper (Correct answer)
- Hybrid pot-column still
- Any still provided the output meets strength requirements
Correct answer: Pot still made of copper
The Scotch Whisky Regulations 2009 mandate that Single Malt Scotch Whisky must be distilled in copper pot stills.
CSP Scotch Whisky Production & Distillation 2
What is the primary purpose of the 'worm tub' condenser in traditional Scotch distilleries?