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






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






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






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






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






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






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






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






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






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






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






12. Rum may be made from...






13. European Union Brandy allows ______________






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

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






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






17. If an American whiskey is labeled 'Straight' - what does that signify?






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






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






20. Natural ethanol is described as resembling...






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






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






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






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

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25. 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?






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






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






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






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






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






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






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






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






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






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






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






37. Most barrel aged rums use...






38. If labeled as '100% Agave' the tequila must be...






39. Mexican law allows some finished tequilas to be...






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






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






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






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






44. Sambuca liqueur can be made...






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






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






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






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






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






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







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