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. Only Bourbob whiskey must be aged at...
Noble
loral and fruity
Heart
125 proof or less

2. Which of the following is NOT a brandy?
Flavor extraction method & base spirit selection
Impurities in the alcohol after distillation
to drink
Pineau de Charentes

3. Every whiskey is crafted with the same five sources of flavor: grain recipe - fermentation process - distillation process - maturation process and...
Water
exported in bulk and bottled outside the country
Kidney and bladder problems
The Triangle Trade

4. The least costly method of producing liqueurs is...
Prior to fermentation
Compounding
Bottled in Bond
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.

5. If a Rum is produced in the Agricole tradition - it must...
Place of work
loral and fruity
pyrolysis
Be made from raw sugar cane - not molasses

6. The harvested stem of the agave is called a cabeza or...
Brouillis
Pina
London Dry gin
Be made from raw sugar cane - not molasses

7. Peat - which gives Scotch Whisky a distinctive smoky aroma and flavor is...
The Caribbean Islands
decomposed plant matter
125 proof or less
Hydrolysis

8. Under E. U. rules - Armagnac may produce both vintage dated and...
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
45% alcohol by volume
varietal-specific brandies
Fuller-tasting rums

9. The agave is classified in plant terminology as a...
Succulent
ugar cane juice and/or molasses
50/50
Holland or Belgium

10. For rums - U.S. recognizes only Anejo designation at a...
one year minimum
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
Prior to fermentation

11. What are the five requirements for Bourbon Whiskey?
Flavor extraction method & base spirit selection
Backset - also called Sour Mash Method.
Water
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

12. The first New World spirit category to be developed commercially is...
Rum
t least one year
Hydrolysis
Industriel

13. The strength of distillation was originally 'proved pure' by burning gunpowder with spirit to achieve an even blue flame at what alcohol to water ratio?
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
only made in Ireland
50/50
charcoal mellowed

14. Vodka is distilled to a very high proof level because producers want...
Hydrolysis
10% a year
a solvent with a hint of lemon
Fewer congeners

15. Cordial is derived from the Latin word 'cordialis' meaning...
Heart
6--8 years
Grapes/Fruits
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).

16. Agave is one of the six primary areas of tequila flavor. Of the following five - which is NOT a primary source of flavor?...
Jicama
permit added caramel coloring
Heart
water of life

17. The primary flavoring agent for Sloe Gin is...
The Triangle Trade
80--94
Blackthorn Plum
Heart

18. In Rum production - a finished product may be the result of...
Cut the flower stalk
pyrolysis
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
Bottled in Bond

19. Common heat distillation cannot exceed...
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
Water
Noble
191.2 proof

20. In whiskey - 'mash' refers to...
with juniper - although any other botanicals may be used also
mixture of cooked grains and water before adding yeast
Blackthorn Plum
Brouillis

21. In the U.S. - Fruit Flavored Brandy may contain...
191.2 proof
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
The Caribbean Islands

22. The minimum aging time in barrel for Extra Anejo tequila is...
Heart
3 years
Dissolve or melt
to drink

23. Rum may be made from...
Full-bodied and pungent
ugar cane juice and/or molasses
t least one year
80--94

24. Two of the four sources of flavor for all liqueurs are...
Cold Compounding and Compounding Essence
caramelized wood sugars in the barrel
Tahona
Flavor extraction method & base spirit selection

25. Spain produces and consumes large quantities of gin. What is the most prevalent gin style in Spain?
ugar cane juice and/or molasses
London Dry gin
the age of the youngest rum in the blend
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

26. Gin was originally crafted for medical reasons - specifically to deal with...
Be made from raw sugar cane - not molasses
Kidney and bladder problems
only made in Ireland
Holland or Belgium

27. Tequila is a word of Nahuatl derivation which means...
Place of work
mixture of cooked grains and water before adding yeast
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.
0.5% abv

28. If an age statement for barrel aging is stated on the label it signifies...
Curacao
Charcoal
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
the age of the youngest rum in the blend

29. In England - Gin distillers tend to favor a heavier mixture of __________
with juniper - although any other botanicals may be used also
Barley
Water
pre-used white oak whiskey barrels

30. EU Brandy rules stipulate that brandy aged in oak barrels or casks...
6 months in barrel; 1 year in larger casks
Prior to fermentation
45% alcohol by volume
Pineau de Charentes

31. The global definition for whiskey is...
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
Grapes/Fruits
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.
Be made from raw sugar cane - not molasses

32. The extracted and cooked sap of the harvested agave is called...
Aguamiel
Evaporation and condensation
only made in Ireland
Hemi-cellulose component

33. The most prevalent form of Rum production is...
decomposed plant matter
pre-used white oak whiskey barrels
36% alcohol72 proof
Industriel

34. Armagnac may be the result of a single distillation in a...
Aguamiel
Hemi-cellulose component
column/pot combination still
Cut the flower stalk

35. Irish Pot Still Whiskey is made from 100% barley in malted and unmalted form and is...
ugar cane juice and/or molasses
only made in Ireland
Flavor extraction method & base spirit selection
Cold Compounding and Compounding Essence

36. The maximum proof of distillation for bourbon whiskey is...
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
160 proof
decomposed plant matter

37. Which of the following is NOT a proprietary liqueur?
Curacao
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
pre-used white oak whiskey barrels
The Triangle Trade

38. A Gin spirit base may be distilled from...
Grapes/Fruits
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
maturation profile
Cut the flower stalk

39. In tequila - the Lowlands region of the Valle de Tequila is noticeably ___________ than the Highlands.
50/50
warmer
with juniper - although any other botanicals may be used also
mixture of cooked grains and water before adding yeast

40. Anejo tequila must be aged in wooden barrels no larger than 600 liters for...
in any country; generic liqueur
loral and fruity
Tahona
t least one year

41. The origin of Rum is generally considered to be...
to drink
The Caribbean Islands
marc
120 proof

42. The Highlands Region of Tequila produces a style of tequila that is considerably more_______________ than the Lowland Tequila Region.
Cold Compounding and Compounding Essence
loral and fruity
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
Rum

43. Missionaries brought distilling technology to Ireland in the 5th century - calling the product 'Uisge Beatha' - meaning...
Curacao
The Triangle Trade
water of life
Hydrolysis

44. If an American whiskey is labeled 'Straight' - what does that signify?
Crisp and Clean - Medium - Creamy
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
column/pot combination still
Compounding

45. The 'New World' styles of whiskey showcase the impact of...
maturation profile
6 months in barrel; 1 year in larger casks
Coffee or wine
Impurities in the alcohol after distillation

46. Natural ethanol is described as resembling...
in any country; generic liqueur
a solvent with a hint of lemon
Distilled and bottled in Mexico
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.

47. If 'dunder' and 'skimmings' are introduced during the rum production process - it must be...
Prior to fermentation
Crisp and Clean - Medium - Creamy
caramelized wood sugars in the barrel
120 proof

48. Bourbon whiskey produced at one distillery - during one distilling season - aged a minimum of four years and bottled at 100 proof - is called...
Full-bodied and pungent
Bottled in Bond
Industriel
Flavor extraction method & base spirit selection

49. Agave is derived from the Greek word for...
Fewer congeners
loral and fruity
Noble
Crisp and Clean - Medium - Creamy

50. Brandy made by the Solera Process...
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
Kidney and bladder problems
Succulent
Bottled in Bond