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.
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. Missionaries brought distilling technology to Ireland in the 5th century - calling the product 'Uisge Beatha' - meaning...
Succulent
water of life
Barley
column/pot combination still

2. Vodka regulations require distillation at 190 Proof or higher because...
Kidney and bladder problems
160 proof
Cut the flower stalk
the intent is to create a neutral spirit by cooking off most odor and flavor compounds

3. If an age statement for barrel aging is stated on the label it signifies...
the age of the youngest rum in the blend
one year minimum
173F
Pineau de Charentes

4. Agave is one of the six primary areas of tequila flavor. Of the following five - which is NOT a primary source of flavor?...
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
warmer
10% a year
Jicama

5. 'Overproof Rum' is an official classification that requires a minimum bottling proof of...
Grapes/Fruits
120 proof
More full-bodied
one year minimum

6. Common heat distillation cannot exceed...
maturation profile
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
191.2 proof
Distilled and bottled in Mexico

7. If a Rum is produced in the Agricole tradition - it must...
with juniper - although any other botanicals may be used also
Be made from raw sugar cane - not molasses
column/pot combination still
mixture of cooked grains and water before adding yeast

8. Which of the following is NOT a proprietary liqueur?
water of life
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
Curacao
one year minimum

9. Rums from French Guyana or Haiti would be most likely to fall into the predominant style of...
Distilled and bottled in Mexico
6--8 years
Curacao
Full-bodied and pungent

10. In general terms - Plymouth Gin will be _________________________than London Dry Gin.
The Triangle Trade
a solvent with a hint of lemon
Blackthorn Plum
More full-bodied

11. Cordial is derived from the Latin word 'cordialis' meaning...
10% a year
to drink
decomposed plant matter
Heart

12. The primary contributor to the color of whiskies ...
Place of work
Mixto (will be labeled as 'Tequila')
More full-bodied
caramelized wood sugars in the barrel

13. Distillation of Rum from 'beer' will form new congeners as a result of...
125 proof or less
173F
Dissolve or melt
pyrolysis

14. For rums - U.S. recognizes only Anejo designation at a...
loral and fruity
Tahona
Succulent
one year minimum

15. Prior to harvesting an agave plant for tequila a necessary step is to...
Compounding
Rum
Cut the flower stalk
one year minimum

16. The extracted and cooked sap of the harvested agave is called...
Tahona
Succulent
Flavor extraction method & base spirit selection
Aguamiel

17. A Gin spirit base may be distilled from...
only made in Ireland
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
Backset - also called Sour Mash Method.

18. European Union Brandy allows ______________
permit added caramel coloring
51% agave
with juniper - although any other botanicals may be used also
in any country; generic liqueur

19. Blended (Vatted) Malt Scotch Whisky: a blend of Single Malt Scotch Whiskies - which have been distilled at ________________ - Do not confuse with 'Blended Scotch Whisky.'
Grapes/Fruits
caramelized wood sugars in the barrel
more than one distillery
0.5% abv

20. Water boils at 212 F. At about what temperature will ethyl alcohol boil?
173F
191.2 proof
with juniper - although any other botanicals may be used also
0.5% abv

21. 'Mixto Tequila' requires a minimum content of ________ agave.
80--94
51% agave
Kidney and bladder problems
The Triangle Trade

22. The two distinct families of Brandy are...
marc
Grapes/Fruits
Backset - also called Sour Mash Method.
ugar cane juice and/or molasses

23. Natural ethanol is described as resembling...
Pina
Coffee or wine
a solvent with a hint of lemon
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.

24. 'Compound Gin' may be created in which two methods...
Cold Compounding and Compounding Essence
Place of work
51% agave
The Triangle Trade

25. The non-distilled beverage alcohol crafted from agave is called...
Pulque
10% a year
exported in bulk and bottled outside the country
Jicama

26. The first New World spirit category to be developed commercially is...
Rum
Water
Fewer congeners
Fuller-tasting rums

27. If labeled as '100% Agave' the tequila must be...
Holland or Belgium
a solvent with a hint of lemon
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
Distilled and bottled in Mexico

28. Which of the following is NOT a cold extraction method...
Pulque
Full-bodied and pungent
Distllation---distillation is a heat extraction method.
36% alcohol72 proof

29. Barrel aged Rum may lose up to _________ a year of product to evaporation in the hotter producing areas.
10% a year
Distiller's beer
191.2 proof
ugar cane juice and/or molasses

30. In the U.S. - Fruit Flavored Brandy may contain...
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
column/pot combination still
Tahona
Grapes/Fruits

31. The term 'beverage' is derived from the Latin bibere - meaning...
with juniper - although any other botanicals may be used also
mixture of cooked grains and water before adding yeast
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
to drink

32. The origin of Rum is generally considered to be...
Noble
3 years
Aguamiel
The Caribbean Islands

33. The blue agave is reproduced commercially through asexual reproduction and will be ready for harvest in...
10% a year
80--94
6--8 years
Heart

34. Agave is derived from the Greek word for...
Crisp and Clean - Medium - Creamy
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
Noble
6--8 years

35. Gin was originally crafted for medical reasons - specifically to deal with...
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
Dissolve or melt
one year minimum
Kidney and bladder problems

36. In Rum production - a finished product may be the result of...
mixture of cooked grains and water before adding yeast
Bottled in Bond
more than one distillery
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

37. The agave is classified in plant terminology as a...
10% a year
t least one year
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
Succulent

38. In whiskey - 'mash' refers to...
column/pot combination still
marc
Charcoal
mixture of cooked grains and water before adding yeast

39. Peat - which gives Scotch Whisky a distinctive smoky aroma and flavor is...
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
decomposed plant matter
Pina

40. The congener acetaldehyde in vodka would most likely produce aroma/flavor characteristics of...
Coffee or wine
2 years minimum
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
Distllation---distillation is a heat extraction method.

41. Gin requires an additional flavoring beyond its spirit base as part of its standard identity.At an absolute minimum - it must be flavored...
Jicama
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
The Triangle Trade
with juniper - although any other botanicals may be used also

42. Vodka in its 'original' form comes in three flavor presentation styles - that are...
125 proof or less
The Caribbean Islands
Full-bodied and pungent
Crisp and Clean - Medium - Creamy

43. The global definition for whiskey is...
2 years minimum
Grains
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.

44. Rum may be made from...
Tahona
Heart
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
ugar cane juice and/or molasses

45. Sambuca liqueur can be made...
Cold Compounding and Compounding Essence
in any country; generic liqueur
2 years minimum
Pina

46. If 'dunder' and 'skimmings' are introduced during the rum production process - it must be...
Bottled in Bond
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
Prior to fermentation
More full-bodied

47. Non-alcoholic beverages - such as beer and wine may contain no more than_____ percent alcohol by Volume (abv).
0.5% abv
80--94
Fewer congeners
charcoal mellowed

48. Anejo tequila must be aged in wooden barrels no larger than 600 liters for...
t least one year
Cold Compounding and Compounding Essence
loral and fruity
Pulque

49. The most commonly used process of neutralizing vodka after distillation utilizes...
80--94
Charcoal
permit added caramel coloring
173F

50. The least costly method of producing liqueurs is...
Rum
Bottled in Bond
Compounding
Evaporation and condensation