Test your basic knowledge |

Certified Specialist Of Spirits

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

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2. The congener acetaldehyde in vodka would most likely produce aroma/flavor characteristics of...
36% alcohol72 proof
2 years minimum
t least one year
Coffee or wine

3. The primary flavoring agent for Sloe Gin is...
Distllation---distillation is a heat extraction method.
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
Blackthorn Plum
Rum

4. The two distinct families of Brandy are...
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
2 years minimum
to drink
Grapes/Fruits

5. Liqueur is derived for the latin term 'liquifacere' meaning...
Cut the flower stalk
Barley
Pulque
Dissolve or melt

6. A product listed as '90 Proof' would be equivalent to...
45% alcohol by volume
pre-used white oak whiskey barrels
t least one year
Coffee or wine

7. Agave is one of the six primary areas of tequila flavor. Of the following five - which is NOT a primary source of flavor?...
50/50
caramelized wood sugars in the barrel
Dissolve or melt
Jicama

8. The 'New World' styles of whiskey showcase the impact of...
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
loral and fruity
maturation profile
Pulque

9. Distillation is the process of separating alcohol from a fermented liquid by a series of...
Evaporation and condensation
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
191.2 proof
the intent is to create a neutral spirit by cooking off most odor and flavor compounds

10. The blue agave is reproduced commercially through asexual reproduction and will be ready for harvest in...
loral and fruity
Bottled in Bond
ugar cane juice and/or molasses
6--8 years

11. Slower-working yeast cultures cause more esters to develop in fermentation - thus creating...
Fuller-tasting rums
Grapes/Fruits
Tahona
charcoal mellowed

12. The least costly method of producing liqueurs is...
Compounding
t least one year
Flavor extraction method & base spirit selection
Two and one-half percent (2.5%)

13. In general terms - Plymouth Gin will be _________________________than London Dry Gin.
more than one distillery
More full-bodied
varietal-specific brandies
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.

14. Missionaries brought distilling technology to Ireland in the 5th century - calling the product 'Uisge Beatha' - meaning...
6 months in barrel; 1 year in larger casks
varietal-specific brandies
Fuller-tasting rums
water of life

15. In Rum production - a finished product may be the result of...
Rum
A blend of pot still and column still distillation - a blend of sugar cane and molasses base - a blend of aged and un-aged rums
London Dry gin
column/pot combination still

16. In the United States - a 'straight bourbon' must remain in a new - charred oak barrel for a minimum of________ years...
Holland or Belgium
Blackthorn Plum
Distiller's beer
2 years minimum

17. Distillation of Rum from 'beer' will form new congeners as a result of...
pyrolysis
maturation profile
caramelized wood sugars in the barrel
Dissolve or melt

18. If 'dunder' and 'skimmings' are introduced during the rum production process - it must be...
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
marc
Curacao
Prior to fermentation

19. Vodka is distilled to a very high proof level because producers want...
Fewer congeners
London Dry gin
It is matured in used barrels - It is stored in a cool - damp environment - It is generally stored in stone barrel houses - The climatic conditions are cooler than in the USA
Dissolve or melt

20. EU Brandy rules stipulate that brandy aged in oak barrels or casks...
6 months in barrel; 1 year in larger casks
Cut the flower stalk
marc
6--8 years

21. 'Compound Gin' may be created in which two methods...
Cold Compounding and Compounding Essence
120 proof
the age of the youngest rum in the blend
0.5% abv

22. Anejo tequila must be aged in wooden barrels no larger than 600 liters for...
Barley
Noble
t least one year
Heart

23. In the U.S. - Fruit Flavored Brandy may contain...
0.5% abv
Coffee or wine
exported in bulk and bottled outside the country
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.

24. The primary contributor to the color of whiskies ...
caramelized wood sugars in the barrel
Distilled and bottled in Mexico
exported in bulk and bottled outside the country
125 proof or less

25. The historic trade pattern of Rum from the Caribbean colonies to the U.S. to Africa was referred to as...
decomposed plant matter
160 proof
a solvent with a hint of lemon
The Triangle Trade

26. Vodka in its 'original' form comes in three flavor presentation styles - that are...
Place of work
Holland or Belgium
Distllation---distillation is a heat extraction method.
Crisp and Clean - Medium - Creamy

27. The non-distilled beverage alcohol crafted from agave is called...
Hemi-cellulose component
one year minimum
Pulque
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.

28. A Tennessee whiskey is different from a bourbon whiskey because it is...
50/50
Grapes/Fruits
charcoal mellowed
Evaporation and condensation

29. Holland became famous for what type of liqueur...
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
more than one distillery
Cut the flower stalk
ugar cane juice and/or molasses

30. Two of the four sources of flavor for all liqueurs are...
Flavor extraction method & base spirit selection
Industriel
Succulent
Compounding

31. Blended (Vatted) Malt Scotch Whisky: a blend of Single Malt Scotch Whiskies - which have been distilled at ________________ - Do not confuse with 'Blended Scotch Whisky.'
more than one distillery
charcoal mellowed
marc
Prior to fermentation

32. In Cognac - the first distillation produces what is referred to in French as __________________.
0.5% abv
only made in Ireland
column/pot combination still
Brouillis

33. Which of the following is NOT a brandy?
Pineau de Charentes
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
Mixto (will be labeled as 'Tequila')
Grains

34. Irish Pot Still Whiskey is made from 100% barley in malted and unmalted form and is...
160 proof
only made in Ireland
It is matured in used barrels - It is stored in a cool - damp environment - It is generally stored in stone barrel houses - The climatic conditions are cooler than in the USA
column/pot combination still

35. Bourbon whiskey produced at one distillery - during one distilling season - aged a minimum of four years and bottled at 100 proof - is called...
191.2 proof
Bottled in Bond
6 months in barrel; 1 year in larger casks
marc

36. Which of the following is NOT a cold extraction method...
t least one year
Pulque
Distllation---distillation is a heat extraction method.
warmer

37. Dunder - in rum - is most similar to what New World whiskey makers refer to as __________________.
Backset - also called Sour Mash Method.
Crisp and Clean - Medium - Creamy
Aguamiel
only made in Ireland

38. Tequila is a word of Nahuatl derivation which means...
Place of work
mixture of cooked grains and water before adding yeast
Impurities in the alcohol after distillation
Distilled and bottled in Mexico

39. The global definition for whiskey is...
pyrolysis
Two and one-half percent (2.5%)
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.
Flavor extraction method & base spirit selection

40. Congeners are...
Crisp and Clean - Medium - Creamy
Impurities in the alcohol after distillation
36% alcohol72 proof
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)

41. In the U.S. - Brandy must achieve a minimum bottling of 80 proof (40% abv). In Europe - the minimum strength at bottling is...
36% alcohol72 proof
Noble
Be made from raw sugar cane - not molasses
ugar cane juice and/or molasses

42. The harvested stem of the agave is called a cabeza or...
Noble
160 proof
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
Pina

43. The extracted and cooked sap of the harvested agave is called...
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
Aguamiel
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
pre-used white oak whiskey barrels

44. Prior to harvesting an agave plant for tequila a necessary step is to...
Succulent
Full-bodied and pungent
only made in Ireland
Cut the flower stalk

45. Caramelized oak sugars from toasting or charring a barrel come primarily from the...
Hemi-cellulose component
The Caribbean Islands
Distilled and bottled in Mexico
6 months in barrel; 1 year in larger casks

46. The most prevalent form of Rum production is...
Industriel
Crisp and Clean - Medium - Creamy
Compounding
varietal-specific brandies

47. Scotch whisky requires a longer maturation than its bourbon cousin because...
Water
It is matured in used barrels - It is stored in a cool - damp environment - It is generally stored in stone barrel houses - The climatic conditions are cooler than in the USA
45% alcohol by volume
Dissolve or melt

48. Vodka regulations require distillation at 190 Proof or higher because...
in any country; generic liqueur
marc
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur

49. Barrel aged Rum may lose up to _________ a year of product to evaporation in the hotter producing areas.
10% a year
Charcoal
Cold Compounding and Compounding Essence
Grains

50. The predominant ingredient used for vodka production throughout the world is...
The Triangle Trade
2 years minimum
Grains
pyrolysis