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






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






3. Brandy made by the Solera Process...






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






5. The alcohol range for most Gin in the U.S. is...






6. Rum may be made from...






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






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






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






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






11. Vodka in its 'original' form comes in three flavor presentation styles - that are...






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






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






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






15. Irish Pot Still Whiskey is made from 100% barley in malted and unmalted form and is...






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






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






18. Anejo tequila must be aged in wooden barrels no larger than 600 liters for...






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






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






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






22. Bourbon whiskey produced at one distillery - during one distilling season - aged a minimum of four years and bottled at 100 proof - is called...






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






24. Which of the following is NOT a cold extraction method...






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






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






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






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






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






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






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






32. In general terms - Plymouth Gin will be _________________________than London Dry Gin.






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






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






35. Natural ethanol is described as resembling...






36. The 'New World' styles of whiskey showcase the impact of...






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






38. Gin requires an additional flavoring beyond its spirit base as part of its standard identity.At an absolute minimum - it must be flavored...






39. A Tennessee whiskey is different from a bourbon whiskey because it is...






40. In whiskey - 'mash' refers to...






41. Sambuca liqueur can be made...






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






43. Dunder - in rum - is most similar to what New World whiskey makers refer to as __________________.






44. A Gin spirit base may be distilled from...






45. European Union Brandy allows ______________






46. The global definition for whiskey is...






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






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






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






50. Common heat distillation cannot exceed...