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






2. The minimum aging time in barrel for Extra Anejo tequila is...






3. Sambuca liqueur can be made...






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






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






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






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






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






9. 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?






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






11. Congeners are...






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






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






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

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






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






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






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






19. Natural ethanol is described as resembling...






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






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






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






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






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






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






26. Rum may be made from...






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






43. European Union Brandy allows ______________






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






45. Most barrel aged rums use...






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






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






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






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






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







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