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






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






3. Distillation of Rum from 'beer' will form new congeners as a result of...






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






5. The first New World spirit category to be developed commercially is...






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






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






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






9. Congeners are...






10. Non-alcoholic beverages - such as beer and wine may contain no more than_____ percent alcohol by Volume (abv).






11. EU Brandy rules stipulate that brandy aged in oak barrels or casks...






12. Which of the following is NOT a proprietary liqueur?






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






14. The Highlands Region of Tequila produces a style of tequila that is considerably more_______________ than the Lowland Tequila Region.






15. Only Bourbob whiskey must be aged at...






16. Brandy made by the Solera Process...






17. Agave is one of the six primary areas of tequila flavor. Of the following five - which is NOT a primary source of flavor?...






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






19. 'Overproof Rum' is an official classification that requires a minimum bottling proof of...






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






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






22. Agave is derived from the Greek word for...






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






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






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






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






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






28. The global definition for whiskey is...






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






30. Vodka regulations require distillation at 190 Proof or higher because...






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






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






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






34. Natural ethanol is described as resembling...






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






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






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






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






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






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






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






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






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






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






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






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






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






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






49. What are the five requirements for Bourbon Whiskey?






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