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






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






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






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






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






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






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






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






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






10. Most barrel aged rums use...






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






12. Under E. U. rules - Armagnac may produce both vintage dated and...






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






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






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






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






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






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






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






20. Brandy made by the Solera Process...






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






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






23. Caramelized oak sugars from toasting or charring a barrel come primarily from the...






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






25. Common heat distillation cannot exceed...






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






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






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






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






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






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






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






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






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






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






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






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






38. Every whiskey is crafted with the same five sources of flavor: grain recipe - fermentation process - distillation process - maturation process and...






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






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






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






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






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






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






45. Natural ethanol is described as resembling...






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






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






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






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






50. Congeners are...