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






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






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






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






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






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






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






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


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






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






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






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






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






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






15. Liqueur is derived for the latin term 'liquifacere' meaning...






16. Natural ethanol is described as resembling...






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






42. Sambuca liqueur can be made...






43. European Union Brandy allows ______________






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






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






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






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






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






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






50. Common heat distillation cannot exceed...