Test your basic knowledge |

Certified Specialist Of Spirits

Subject : certifications
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. In general terms - Plymouth Gin will be _________________________than London Dry Gin.






2. Rums from French Guyana or Haiti would be most likely to fall into the predominant style of...






3. The Highlands Region of Tequila produces a style of tequila that is considerably more_______________ than the Lowland Tequila Region.






4. Prior to harvesting an agave plant for tequila a necessary step is to...






5. The alcohol range for most Gin in the U.S. is...






6. Under E. U. rules - Armagnac may produce both vintage dated and...






7. European Union Brandy allows ______________






8. Which of the terms below is NOT one of the five classifications of post-distilled tequila?






9. 'Overproof Rum' is an official classification that requires a minimum bottling proof of...






10. Vodka regulations require distillation at 190 Proof or higher because...






11. In England - Gin distillers tend to favor a heavier mixture of __________






12. Distillation of Rum from 'beer' will form new congeners as a result of...






13. Blended (Vatted) Malt Scotch Whisky: a blend of Single Malt Scotch Whiskies - which have been distilled at ________________ - Do not confuse with 'Blended Scotch Whisky.'






14. Every whiskey is crafted with the same five sources of flavor: grain recipe - fermentation process - distillation process - maturation process and...






15. In whiskey - 'mash' refers to...






16. The predominant ingredient used for vodka production throughout the world is...






17. Water boils at 212 F. At about what temperature will ethyl alcohol boil?






18. Armagnac may be the result of a single distillation in a...






19. The historic trade pattern of Rum from the Caribbean colonies to the U.S. to Africa was referred to as...






20. The initial distillation to separate alcohol vapors from water yields...






21. Congeners are...






22. The process step in which the inulin is converted to fermentable sugars is called...






23. Common heat distillation cannot exceed...






24. The two distinct families of Brandy are...






25. Sambuca liqueur can be made...






26. The maximum proof of distillation for bourbon whiskey is...






27. Only Bourbob whiskey must be aged at...






28. The minimum sugar content allowed in liqueurs is...






29. Which of the following is NOT a cold extraction method...






30. The strength of distillation was originally 'proved pure' by burning gunpowder with spirit to achieve an even blue flame at what alcohol to water ratio?






31. Barrel aged Rum may lose up to _________ a year of product to evaporation in the hotter producing areas.






32. The 'New World' styles of whiskey showcase the impact of...






33. Vodka in its 'original' form comes in three flavor presentation styles - that are...






34. The term 'beverage' is derived from the Latin bibere - meaning...






35. Bourbon whiskey produced at one distillery - during one distilling season - aged a minimum of four years and bottled at 100 proof - is called...






36. Spain produces and consumes large quantities of gin. What is the most prevalent gin style in Spain?






37. Gin requires an additional flavoring beyond its spirit base as part of its standard identity.At an absolute minimum - it must be flavored...






38. The primary flavoring agent for Sloe Gin is...






39. In Rum production - a finished product may be the result of...






40. The congener acetaldehyde in vodka would most likely produce aroma/flavor characteristics of...






41. In the United States - a 'straight bourbon' must remain in a new - charred oak barrel for a minimum of________ years...






42. For rums - U.S. recognizes only Anejo designation at a...






43. The French designation for a pomace brandy is...






44. EU Brandy rules stipulate that brandy aged in oak barrels or casks...






45. Slower-working yeast cultures cause more esters to develop in fermentation - thus creating...






46. Holland became famous for what type of liqueur...






47. The first New World spirit category to be developed commercially is...






48. Peat - which gives Scotch Whisky a distinctive smoky aroma and flavor is...






49. Rum may be made from...






50. Throughout history a great stone wheel was used to separate the fibrous pulp from the agave. This wheel is called the...