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Certified Specialist Of Spirits

Instructions:

Answer 50 questions in 15 minutes.
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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. Vodka regulations require distillation at 190 Proof or higher because...
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
6 months in barrel; 1 year in larger casks
only made in Ireland
120 proof

2. Tequila is a word of Nahuatl derivation which means...
Two and one-half percent (2.5%)
Grains
Place of work
column/pot combination still

3. The primary contributor to the color of whiskies ...
caramelized wood sugars in the barrel
191.2 proof
Full-bodied and pungent
loral and fruity

4. Every whiskey is crafted with the same five sources of flavor: grain recipe - fermentation process - distillation process - maturation process and...
caramelized wood sugars in the barrel
decomposed plant matter
Water
Blackthorn Plum

5. Liqueur is derived for the latin term 'liquifacere' meaning...
36% alcohol72 proof
Pina
Dissolve or melt
Place of work

6. In tequila - the Lowlands region of the Valle de Tequila is noticeably ___________ than the Highlands.
decomposed plant matter
warmer
maturation profile
The Triangle Trade

7. In general terms - Plymouth Gin will be _________________________than London Dry Gin.
maturation profile
Jicama
More full-bodied
Fuller-tasting rums

8. Armagnac may be the result of a single distillation in a...
Hemi-cellulose component
Impurities in the alcohol after distillation
Fuller-tasting rums
column/pot combination still

9. For rums - U.S. recognizes only Anejo designation at a...
More full-bodied
one year minimum
0.5% abv
Grapes/Fruits

10. Rums from French Guyana or Haiti would be most likely to fall into the predominant style of...
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
Place of work
Be made from raw sugar cane - not molasses
Full-bodied and pungent

11. The process step in which the inulin is converted to fermentable sugars is called...
Hydrolysis
Dissolve or melt
6--8 years
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)

12. The non-distilled beverage alcohol crafted from agave is called...
Evaporation and condensation
Rum
The Triangle Trade
Pulque

13. A Gin spirit base may be distilled from...
10% a year
Fuller-tasting rums
Two and one-half percent (2.5%)
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.

14. Missionaries brought distilling technology to Ireland in the 5th century - calling the product 'Uisge Beatha' - meaning...
varietal-specific brandies
water of life
Aguamiel
marc

15. Bourbon whiskey produced at one distillery - during one distilling season - aged a minimum of four years and bottled at 100 proof - is called...
Bottled in Bond
Distiller's beer
maturation profile
Distllation---distillation is a heat extraction method.

16. Brandy made by the Solera Process...
a solvent with a hint of lemon
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
Jicama
Impurities in the alcohol after distillation

17. Which of the following is NOT a proprietary liqueur?
t least one year
pre-used white oak whiskey barrels
Curacao
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.

18. Caramelized oak sugars from toasting or charring a barrel come primarily from the...
80--94
Hemi-cellulose component
Fewer congeners
mixture of cooked grains and water before adding yeast

19. In whiskey - 'mash' refers to...
mixture of cooked grains and water before adding yeast
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
Impurities in the alcohol after distillation
Crisp and Clean - Medium - Creamy

20. The first New World spirit category to be developed commercially is...
0.5% abv
permit added caramel coloring
Rum
charcoal mellowed

21. The alcohol range for most Gin in the U.S. is...
Cut the flower stalk
Pineau de Charentes
Aguamiel
80--94

22. Irish Pot Still Whiskey is made from 100% barley in malted and unmalted form and is...
mixture of cooked grains and water before adding yeast
Tahona
only made in Ireland
173F

23. In the U.S. - Brandy must achieve a minimum bottling of 80 proof (40% abv). In Europe - the minimum strength at bottling is...
Dissolve or melt
More full-bodied
125 proof or less
36% alcohol72 proof

24. Which of the terms below is NOT one of the five classifications of post-distilled tequila?
Flavor extraction method & base spirit selection
Industriel
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
More full-bodied

25. The congener acetaldehyde in vodka would most likely produce aroma/flavor characteristics of...
water of life
Pina
permit added caramel coloring
Coffee or wine

26. Which of the following is NOT a cold extraction method...
Holland or Belgium
10% a year
6--8 years
Distllation---distillation is a heat extraction method.

27. If labeled as '100% Agave' the tequila must be...
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
Distilled and bottled in Mexico
Full-bodied and pungent
Holland or Belgium

28. Non-alcoholic beverages - such as beer and wine may contain no more than_____ percent alcohol by Volume (abv).
0.5% abv
Bottled in Bond
pre-used white oak whiskey barrels
Pineau de Charentes

29. In Cognac - the first distillation produces what is referred to in French as __________________.
London Dry gin
Brouillis
51% agave
Holland or Belgium

30. What are the five requirements for Bourbon Whiskey?
10% a year
Be made from raw sugar cane - not molasses
1. Made in USA 2. minimum 51% corn 3. maximum 160 Proof distillation 3. maximum 125 Proof in barrel 4. Aged in charred - new American white oak barrel 5. Water only additive
The Caribbean Islands

31. The primary flavoring agent for Sloe Gin is...
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
Blackthorn Plum
Noble
varietal-specific brandies

32. Prior to harvesting an agave plant for tequila a necessary step is to...
Two and one-half percent (2.5%)
ugar cane juice and/or molasses
Succulent
Cut the flower stalk

33. Gin was originally crafted for medical reasons - specifically to deal with...
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
Kidney and bladder problems
Two and one-half percent (2.5%)
marc

34. EU Brandy rules stipulate that brandy aged in oak barrels or casks...
ugar cane juice and/or molasses
6 months in barrel; 1 year in larger casks
Fewer congeners
charcoal mellowed

35. Common heat distillation cannot exceed...
191.2 proof
Tahona
Cold Compounding and Compounding Essence
more than one distillery

36. Distillation is the process of separating alcohol from a fermented liquid by a series of...
50/50
Blackthorn Plum
Evaporation and condensation
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

37. Genever/Hollands style Gins are not limited to being fermented and distilled in either...
Holland or Belgium
varietal-specific brandies
t least one year
It is from a single barrel of whiskey - it is made from 100% corn grain - it is aged for a minimum of two years in charred barrels - no additives but caramel coloring for consistency can be used

38. Which of the following is NOT a brandy?
Hydrolysis
Barley
Mixto (will be labeled as 'Tequila')
Pineau de Charentes

39. Natural ethanol is described as resembling...
a solvent with a hint of lemon
Two and one-half percent (2.5%)
Prior to fermentation
10% a year

40. Scotch whisky requires a longer maturation than its bourbon cousin because...
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
pre-used white oak whiskey barrels
Barley
Water

41. Slower-working yeast cultures cause more esters to develop in fermentation - thus creating...
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
3 years
Fuller-tasting rums
Mixto (will be labeled as 'Tequila')

42. 'Compound Gin' may be created in which two methods...
Cold Compounding and Compounding Essence
80--94
45% alcohol by volume
Mixto (will be labeled as 'Tequila')

43. Two of the four sources of flavor for all liqueurs are...
Grains
Jicama
loral and fruity
Flavor extraction method & base spirit selection

44. The predominant ingredient used for vodka production throughout the world is...
Hemi-cellulose component
Industriel
Grains
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

45. In Rum production - a finished product may be the result of...
Impurities in the alcohol after distillation
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
more than one distillery
Crisp and Clean - Medium - Creamy

46. A product listed as '90 Proof' would be equivalent to...
45% alcohol by volume
one year minimum
Impurities in the alcohol after distillation
Pulque

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

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48. Spain produces and consumes large quantities of gin. What is the most prevalent gin style in Spain?
London Dry gin
50/50
80--94
Holland or Belgium

49. If an age statement for barrel aging is stated on the label it signifies...
only made in Ireland
the age of the youngest rum in the blend
Barley
Evaporation and condensation

50. Peat - which gives Scotch Whisky a distinctive smoky aroma and flavor is...
varietal-specific brandies
decomposed plant matter
45% alcohol by volume
mixture of cooked grains and water before adding yeast