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. Distillation is the process of separating alcohol from a fermented liquid by a series of...
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
varietal-specific brandies
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
Evaporation and condensation

2. Congeners are...
column/pot combination still
more than one distillery
Impurities in the alcohol after distillation
Cold Compounding and Compounding Essence

3. The origin of Rum is generally considered to be...
Barley
The Caribbean Islands
Rum
loral and fruity

4. Most barrel aged rums use...
Crisp and Clean - Medium - Creamy
varietal-specific brandies
pre-used white oak whiskey barrels
exported in bulk and bottled outside the country

5. The minimum aging time in barrel for Extra Anejo tequila is...
decomposed plant matter
Prior to fermentation
3 years
Curacao

6. The extracted and cooked sap of the harvested agave is called...
exported in bulk and bottled outside the country
50/50
Aguamiel
Coffee or wine

7. Tequila is a word of Nahuatl derivation which means...
Tahona
Place of work
Crisp and Clean - Medium - Creamy
pre-used white oak whiskey barrels

8. Bourbon whiskey produced at one distillery - during one distilling season - aged a minimum of four years and bottled at 100 proof - is called...
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
Bottled in Bond
Heart
3 years

9. The Highlands Region of Tequila produces a style of tequila that is considerably more_______________ than the Lowland Tequila Region.
loral and fruity
Mixto (will be labeled as 'Tequila')
80--94
Cut the flower stalk

10. The least costly method of producing liqueurs is...
Bottled in Bond
Compounding
with juniper - although any other botanicals may be used also
Pineau de Charentes

11. Anejo tequila must be aged in wooden barrels no larger than 600 liters for...
t least one year
with juniper - although any other botanicals may be used also
Industriel
Two and one-half percent (2.5%)

12. Common heat distillation cannot exceed...
Succulent
Compounding
Backset - also called Sour Mash Method.
191.2 proof

13. Missionaries brought distilling technology to Ireland in the 5th century - calling the product 'Uisge Beatha' - meaning...
191.2 proof
water of life
Charcoal
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

14. Mexican law allows some finished tequilas to be...
0.5% abv
exported in bulk and bottled outside the country
Distiller's beer
column/pot combination still

15. Gin was originally crafted for medical reasons - specifically to deal with...
Grapes/Fruits
t least one year
exported in bulk and bottled outside the country
Kidney and bladder problems

16. Dunder - in rum - is most similar to what New World whiskey makers refer to as __________________.
Backset - also called Sour Mash Method.
Succulent
120 proof
charcoal mellowed

17. In general terms - Plymouth Gin will be _________________________than London Dry Gin.
36% alcohol72 proof
More full-bodied
pre-used white oak whiskey barrels
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).

18. The initial distillation to separate alcohol vapors from water yields...

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

19. If a Rum is produced in the Agricole tradition - it must...
Be made from raw sugar cane - not molasses
pre-used white oak whiskey barrels
Coffee or wine
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

20. 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).
Hydrolysis
50/50

21. Which of the following is NOT a brandy?
Pineau de Charentes
Place of work
Prior to fermentation
Crisp and Clean - Medium - Creamy

22. The congener acetaldehyde in vodka would most likely produce aroma/flavor characteristics of...
Coffee or wine
pre-used white oak whiskey barrels
one year minimum
exported in bulk and bottled outside the country

23. Sambuca liqueur can be made...
50/50
water of life
pre-used white oak whiskey barrels
in any country; generic liqueur

24. European Union Brandy allows ______________
Industriel
permit added caramel coloring
Succulent
Flavor extraction method & base spirit selection

25. EU Brandy rules stipulate that brandy aged in oak barrels or casks...
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
125 proof or less
6 months in barrel; 1 year in larger casks
London Dry gin

26. The alcohol range for most Gin in the U.S. is...
80--94
2 years minimum
more than one distillery
warmer

27. Caramelized oak sugars from toasting or charring a barrel come primarily from the...
decomposed plant matter
in any country; generic liqueur
2 years minimum
Hemi-cellulose component

28. A Gin spirit base may be distilled from...
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
t least one year
Place of work
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)

29. The non-distilled beverage alcohol crafted from agave is called...
mixture of cooked grains and water before adding yeast
Heart
Flavor extraction method & base spirit selection
Pulque

30. In the U.S. - Brandy must achieve a minimum bottling of 80 proof (40% abv). In Europe - the minimum strength at bottling is...
36% alcohol72 proof
Heart
Water
Cold Compounding and Compounding Essence

31. Agave is derived from the Greek word for...
Noble
Pineau de Charentes
mixture of cooked grains and water before adding yeast
Distilled and bottled in Mexico

32. Agave is one of the six primary areas of tequila flavor. Of the following five - which is NOT a primary source of flavor?...
Noble
the age of the youngest rum in the blend
Jicama
6--8 years

33. Armagnac may be the result of a single distillation in a...
column/pot combination still
Mixto (will be labeled as 'Tequila')
36% alcohol72 proof
Fuller-tasting rums

34. Under E. U. rules - Armagnac may produce both vintage dated and...
exported in bulk and bottled outside the country
varietal-specific brandies
with juniper - although any other botanicals may be used also
10% a year

35. Which of the terms below is NOT one of the five classifications of post-distilled tequila?
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
6 months in barrel; 1 year in larger casks
Succulent
caramelized wood sugars in the barrel

36. Liqueur is derived for the latin term 'liquifacere' meaning...
column/pot combination still
3 years
Pulque
Dissolve or melt

37. In the United States - a 'straight bourbon' must remain in a new - charred oak barrel for a minimum of________ years...
2 years minimum
0.5% abv
the age of the youngest rum in the blend
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

38. A Tennessee whiskey is different from a bourbon whiskey because it is...
charcoal mellowed
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
Tahona
Full-bodied and pungent

39. Which of the following is NOT a cold extraction method...
maturation profile
Distllation---distillation is a heat extraction method.
36% alcohol72 proof
Dissolve or melt

40. The maximum proof of distillation for bourbon whiskey is...
t least one year
160 proof
Charcoal
varietal-specific brandies

41. Genever/Hollands style Gins are not limited to being fermented and distilled in either...
Pulque
Holland or Belgium
Full-bodied and pungent
Kidney and bladder problems

42. The first New World spirit category to be developed commercially is...
173F
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
Rum
Blackthorn Plum

43. The blue agave is reproduced commercially through asexual reproduction and will be ready for harvest in...
2 years minimum
t least one year
6--8 years
Succulent

44. A product listed as '90 Proof' would be equivalent to...
Full-bodied and pungent
maturation profile
to drink
45% alcohol by volume

45. Spain produces and consumes large quantities of gin. What is the most prevalent gin style in Spain?
Cold Compounding and Compounding Essence
the age of the youngest rum in the blend
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
London Dry gin

46. The two distinct families of Brandy are...
120 proof
Grapes/Fruits
Charcoal
Evaporation and condensation

47. 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?
one year minimum
Tahona
Backset - also called Sour Mash Method.
50/50

48. 'Overproof Rum' is an official classification that requires a minimum bottling proof of...
120 proof
Distiller's beer
maturation profile
Cold Compounding and Compounding Essence

49. Irish Pot Still Whiskey is made from 100% barley in malted and unmalted form and is...
173F
Grapes/Fruits
only made in Ireland
Pulque

50. Non-alcoholic beverages - such as beer and wine may contain no more than_____ percent alcohol by Volume (abv).
173F
0.5% abv
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
caramelized wood sugars in the barrel