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






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






3. Two of the four sources of flavor for all liqueurs are...






4. European Union Brandy allows ______________






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






6. A Gin spirit base may be distilled from...






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






8. The minimum aging time in barrel for Extra Anejo tequila is...






9. In tequila - the Lowlands region of the Valle de Tequila is noticeably ___________ than the Highlands.






10. 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?






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






12. If a Rum is produced in the Agricole tradition - it must...






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






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






15. Agave is one of the six primary areas of tequila flavor. Of the following five - which is NOT a primary source of flavor?...






16. Missionaries brought distilling technology to Ireland in the 5th century - calling the product 'Uisge Beatha' - meaning...






17. Natural ethanol is described as resembling...






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






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






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






21. Sambuca liqueur can be made...






22. Brandy made by the Solera Process...






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






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






25. 'Mixto Tequila' requires a minimum content of ________ agave.






26. Caramelized oak sugars from toasting or charring a barrel come primarily from the...






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






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






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






30. Tequila is a word of Nahuatl derivation which means...






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






32. In Cognac - the first distillation produces what is referred to in French as __________________.






33. The great majority of tequilas consumed outside of Mexico are termed...






34. Vodka is distilled to a very high proof level because producers want...






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






36. Distillation is the process of separating alcohol from a fermented liquid by a series of...






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






38. Which of the following is NOT a brandy?






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






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






41. A product listed as '90 Proof' would be equivalent to...






42. Scotch whisky requires a longer maturation than its bourbon cousin because...






43. The least costly method of producing liqueurs is...






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






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






46. In the U.S. - Fruit Flavored Brandy may contain...






47. Which of the following is NOT a proprietary liqueur?






48. Anejo tequila must be aged in wooden barrels no larger than 600 liters for...






49. If 'dunder' and 'skimmings' are introduced during the rum production process - it must be...






50. Non-alcoholic beverages - such as beer and wine may contain no more than_____ percent alcohol by Volume (abv).