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 the U.S. - Fruit Flavored Brandy may contain...






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






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






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






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






6. Scotch whisky requires a longer maturation than its bourbon cousin because...






7. The most prevalent form of Rum production is...






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






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






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






11. The historic trade pattern of Rum from the Caribbean colonies to the U.S. to Africa was referred to as...






12. Mexican law allows some finished tequilas to be...






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






14. Two of the four sources of flavor for all liqueurs are...






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






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






17. The global definition for whiskey is...






18. In the U.S. - Brandy must achieve a minimum bottling of 80 proof (40% abv). In Europe - the minimum strength at bottling is...






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






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






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






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






23. Congeners are...






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






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






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






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






28. The French designation for a pomace brandy is...






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






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






31. Brandy made by the Solera Process...






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






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






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






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






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






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






38. Cordial is derived from the Latin word 'cordialis' meaning...






39. 'Compound Gin' may be created in which two methods...






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






41. Common heat distillation cannot exceed...






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






43. The minimum aging time in barrel for Extra Anejo tequila is...






44. 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?






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






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






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






48. European Union Brandy allows ______________






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






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