Frequently Asked Questions : The spirits Edit

Frequently asked questions. The spirits edit.

Designed to provide clear answers and helpful guidance to support you in your wine and spirits learning journey, my FAQ series, that I run over on Instagram addresses the questions I hear most often from my students.

I’ve included some of the most liked in this blog post …

If you’ve got a question you’d like me to answer, feel free to share it in the comments or send me a message hello@clairedrinks.com and I’ll include it in an upcoming post.

What’s the deal with the “worm” in mezcal?

It’s not actually a worm, but the larva of a moth, known as gusano de maguey. These larvae feed on agave, and can be found in or around the leaves and piña.

Some claim that adding the larva to mezcal enhances its flavour, while others see it as little more than a marketing gimmick. Today, only a handful of brands still add a “worm”, and most producers would argue that it has no place in the production of quality mezcal, potentially detracting from rather than enhancing the character of this complex and expressive agave spirit.

The practice is also relatively modern, rather than some ancient tradition handed down through generations as is sometimes suggested.

And just to be clear: the “worm” is not permitted in Tequila.

Does adding caramel colour to whisky make it sweet?

No. Caramel colour (E150) is a food additive used to adjust the colour of spirits, from yellow to deep brown. It does not affect the aroma, flavour or taste. On its own, it can taste slightly bitter, but it’s used in such tiny amounts that it does not add any bitterness to the spirit.

Caramel colour is to spirits to achieve colour consistency. Casks, particularly the old ones used for maturation of Scotch Whisky, can be variable when it comes to the delivery of colour, and batch to batch variation can be confusing for some consumers.

However some argue that using a colouring agent misleads the consumer and therefore some producers prefer not to use it. It is indeed possible to colour unaged spirits, creating the perception of age through the resulting shade of brown.

Are Cognac and brandy the same thing?

Brandy is a category of spirit made from grapes. Under EU rules brandy must be matured in oak for at least six months in small casks or one year in large oak vessels. Fruit spirits made from apples, pears, plums, cherries etc are separate categories and labelled according to the fruit used eg apple brandy. The term is regulated differently in the USA and other parts of the world. Cherry Brandy is confusing in that most are made by macerating cherries in neutral spirit and sweetening so it is technically a liqueur.

Cognac is a brandy, but with additional requirements: the grapes must come from the defined Cognac geographical area, and must be produced and aged according to the Cognac specifications.

So, all Cognac is brandy, but brandy can come from many places and Cognac can only come from Cognac.

What is a dash?

A dash is a small measure, traditionally used for bitters in cocktails. Technically, it’s around 0.92 ml.

Every shake of a bitters bottle delivers a slightly different amount, so consistency matters more than precision. Bitters are there to season a cocktail, just like salt and pepper, so experiment until you find the amount you like and then stick with it.

For my Manhattan, I hold the bottle of Angostura Bitters at an angle and give it two sharp shakes.

A dropper is more precise and consistent but how does it equate to a dash? I did the experiment and two dashes of bitters (my way) equates to about 36-40 drops of bitters, or just under two droppers full.

What does “straight up “mean?

If a drink is served straight up, it means it is chilled but served without ice. The drink is usually stirred or shaken with ice to chill and dilute it, then strained into the serving glass.

A Manhattan and Martini are classic examples of drinks typically served straight up, while a Whisky Sour can be served either straight up or over ice, depending on personal preference.

The confusion often comes with the word “straight”. If a spirit is ordered straight, it generally means it is poured directly into a glass without ice, chilling or dilution — essentially the same as “neat”.

So, straight up means chilled and diluted, but no ice in the glass; neat means just the spirit, with nothing added.

If you’ve got a question you’d like me to answer, feel free to share it in the comments or send me a message hello@clairedrinks.com and I’ll include it in an upcoming post.