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






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






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






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






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






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






7. European Union Brandy allows ______________






8. Which of the following is NOT a brandy?






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






10. Sambuca liqueur can be made...






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






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






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






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






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






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






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






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






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






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






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






22. 'Compound Gin' may be created in which two methods...






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






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






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






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






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






28. Brandy made by the Solera Process...






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






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






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






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






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






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






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






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






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






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






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






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






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






42. The global definition for whiskey is...






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






44. Common heat distillation cannot exceed...






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






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






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






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






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






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