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. Brandy made by the Solera Process...






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






3. European Union Brandy allows ______________






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






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






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






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






8. What are the five requirements for Bourbon Whiskey?






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






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






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






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






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






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






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






16. Genever/Hollands style Gins are not limited to being fermented and distilled in either...






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






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






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






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






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






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






23. Sambuca liqueur can be made...






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






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






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






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






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






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






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






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






32. Rum may be made from...






33. Congeners are...






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






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






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






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






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






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






41. Most barrel aged rums use...






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






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






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






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






46. The global definition for whiskey is...






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






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






49. 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?






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