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






2. European Union Brandy allows ______________






3. Dunder - in rum - is most similar to what New World whiskey makers refer to as __________________.






4. Most barrel aged rums use...






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






6. Cordial is derived from the Latin word 'cordialis' meaning...






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






8. The most commonly used process of neutralizing vodka after distillation utilizes...






9. A Tennessee whiskey is different from a bourbon whiskey because it is...






10. If an age statement for barrel aging is stated on the label it signifies...






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






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






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






14. The agave is classified in plant terminology as a...






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






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






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






18. The blue agave is reproduced commercially through asexual reproduction and will be ready for harvest in...






19. Irish Pot Still Whiskey is made from 100% barley in malted and unmalted form and is...






20. The primary contributor to the color of whiskies ...






21. The origin of Rum is generally considered to be...






22. The most prevalent form of Rum production is...






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






24. Congeners are...






25. In general terms - Plymouth Gin will be _________________________than London Dry Gin.






26. The non-distilled beverage alcohol crafted from agave is called...






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






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






29. The global definition for whiskey is...






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






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






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






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






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






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






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






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






38. Common heat distillation cannot exceed...






39. In the U.S. - Brandy must achieve a minimum bottling of 80 proof (40% abv). In Europe - the minimum strength at bottling is...






40. The extracted and cooked sap of the harvested agave is called...






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






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






43. Agave is derived from the Greek word for...






44. Natural ethanol is described as resembling...






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






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






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






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






49. Gin was originally crafted for medical reasons - specifically to deal with...






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