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






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






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






4. Which of the following is NOT a brandy?






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






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






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






8. Congeners are...






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






10. What are the five requirements for Bourbon Whiskey?






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






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






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






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






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






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






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






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






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






20. The global definition for whiskey is...






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






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






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






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






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






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






27. Rum may be made from...






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






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






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






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






32. Gin was originally crafted for medical reasons - specifically to deal with...






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






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






35. The most commonly used process of neutralizing vodka after distillation utilizes...






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






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






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






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






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






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






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






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






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






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






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






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






48. Sambuca liqueur can be made...






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






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