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. The historic trade pattern of Rum from the Caribbean colonies to the U.S. to Africa was referred to as...
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 intent is to create a neutral spirit by cooking off most odor and flavor compounds
The Triangle Trade
173F

2. The most prevalent form of Rum production is...
ugar cane juice and/or molasses
Dissolve or melt
Industriel
permit added caramel coloring

3. The predominant ingredient used for vodka production throughout the world is...
Grains
120 proof
Crisp and Clean - Medium - Creamy
Succulent

4. Throughout history a great stone wheel was used to separate the fibrous pulp from the agave. This wheel is called the...
Succulent
pyrolysis
Tahona
Heart

5. Slower-working yeast cultures cause more esters to develop in fermentation - thus creating...
Fuller-tasting rums
Bottled in Bond
191.2 proof
Grains

6. The French designation for a pomace brandy is...
Cold Compounding and Compounding Essence
marc
mixture of cooked grains and water before adding yeast
6--8 years

7. Distillation is the process of separating alcohol from a fermented liquid by a series of...
Evaporation and condensation
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
Impurities in the alcohol after distillation
Blackthorn Plum

8. Vodka in its 'original' form comes in three flavor presentation styles - that are...
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
Fuller-tasting rums
water of life
Crisp and Clean - Medium - Creamy

9. 'Mixto Tequila' requires a minimum content of ________ agave.
Water
51% agave
More full-bodied
loral and fruity

10. Blended (Vatted) Malt Scotch Whisky: a blend of Single Malt Scotch Whiskies - which have been distilled at ________________ - Do not confuse with 'Blended Scotch Whisky.'
Fuller-tasting rums
charcoal mellowed
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
more than one distillery

11. Vodka is distilled to a very high proof level because producers want...
Fewer congeners
Pineau de Charentes
191.2 proof
in any country; generic liqueur

12. Spain produces and consumes large quantities of gin. What is the most prevalent gin style in Spain?
2 years minimum
Curacao
London Dry gin
one year minimum

13. If 'dunder' and 'skimmings' are introduced during the rum production process - it must be...
Prior to fermentation
Mixto (will be labeled as 'Tequila')
51% agave
decomposed plant matter

14. Rums from French Guyana or Haiti would be most likely to fall into the predominant style of...
Pulque
160 proof
mixture of cooked grains and water before adding yeast
Full-bodied and pungent

15. Holland became famous for what type of liqueur...
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
Curacao
Pina
125 proof or less

16. A Gin spirit base may be distilled from...
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
Succulent
Grains
Tahona

17. Missionaries brought distilling technology to Ireland in the 5th century - calling the product 'Uisge Beatha' - meaning...
water of life
45% alcohol by volume
Compounding
Full-bodied and pungent

18. The harvested stem of the agave is called a cabeza or...
Two and one-half percent (2.5%)
6--8 years
only made in Ireland
Pina

19. 'Overproof Rum' is an official classification that requires a minimum bottling proof of...
Tahona
120 proof
Prior to fermentation
36% alcohol72 proof

20. If labeled as '100% Agave' the tequila must be...
ugar cane juice and/or molasses
Evaporation and condensation
Brouillis
Distilled and bottled in Mexico

21. The primary flavoring agent for Sloe Gin is...
Blackthorn Plum
Rum
Fuller-tasting rums
Mixto (will be labeled as 'Tequila')

22. Vodka regulations require distillation at 190 Proof or higher because...
Blackthorn Plum
in any country; generic liqueur
more than one distillery
the intent is to create a neutral spirit by cooking off most odor and flavor compounds

23. Bourbon whiskey produced at one distillery - during one distilling season - aged a minimum of four years and bottled at 100 proof - is called...
3 years
Dissolve or melt
Bottled in Bond
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.

24. The great majority of tequilas consumed outside of Mexico are termed...

25. If an age statement for barrel aging is stated on the label it signifies...
the age of the youngest rum in the blend
Heart
The Caribbean Islands
Cut the flower stalk

26. Agave is one of the six primary areas of tequila flavor. Of the following five - which is NOT a primary source of flavor?...
51% agave
Jicama
Pina
Hydrolysis

27. Which of the terms below is NOT one of the five classifications of post-distilled tequila?
6--8 years
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
with juniper - although any other botanicals may be used also
maturation profile

28. Prior to harvesting an agave plant for tequila a necessary step is to...
125 proof or less
pre-used white oak whiskey barrels
Cut the flower stalk
Distilled and bottled in Mexico

29. Most barrel aged rums use...
125 proof or less
Water
pre-used white oak whiskey barrels
Blackthorn Plum

30. In general terms - Plymouth Gin will be _________________________than London Dry Gin.
More full-bodied
Compounding
80--94
Distllation---distillation is a heat extraction method.

31. European Union Brandy allows ______________
Succulent
173F
Heart
permit added caramel coloring

32. 'Compound Gin' may be created in which two methods...
Cold Compounding and Compounding Essence
173F
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
Curacao

33. What are the five requirements for Bourbon Whiskey?
45% alcohol by volume
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
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
ugar cane juice and/or molasses

34. Cordial is derived from the Latin word 'cordialis' meaning...
Heart
the age of the youngest rum in the blend
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
a solvent with a hint of lemon

35. In tequila - the Lowlands region of the Valle de Tequila is noticeably ___________ than the Highlands.
warmer
with juniper - although any other botanicals may be used also
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
0.5% abv

36. EU Brandy rules stipulate that brandy aged in oak barrels or casks...
6 months in barrel; 1 year in larger casks
Curacao
Flavor extraction method & base spirit selection
160 proof

37. Two of the four sources of flavor for all liqueurs are...
Pina
Pulque
Prior to fermentation
Flavor extraction method & base spirit selection

38. A Tennessee whiskey is different from a bourbon whiskey because it is...
80--94
Distilled and bottled in Mexico
Grapes/Fruits
charcoal mellowed

39. Which of the following is NOT a proprietary liqueur?
160 proof
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
Distllation---distillation is a heat extraction method.
Curacao

40. Barrel aged Rum may lose up to _________ a year of product to evaporation in the hotter producing areas.
10% a year
Place of work
Blackthorn Plum
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)

41. 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
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
Tahona
permit added caramel coloring

42. In Rum production - a finished product may be the result of...
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
loral and fruity
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
160 proof

43. Dunder - in rum - is most similar to what New World whiskey makers refer to as __________________.
Cold Compounding and Compounding Essence
exported in bulk and bottled outside the country
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
Backset - also called Sour Mash Method.

44. Under E. U. rules - Armagnac may produce both vintage dated and...
Grapes/Fruits
Barley
The Caribbean Islands
varietal-specific brandies

45. Tequila is a word of Nahuatl derivation which means...
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
Jicama
Place of work
The Triangle Trade

46. The primary contributor to the color of whiskies ...
varietal-specific brandies
3 years
more than one distillery
caramelized wood sugars in the barrel

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

48. Anejo tequila must be aged in wooden barrels no larger than 600 liters for...
t least one year
0.5% abv
Crisp and Clean - Medium - Creamy
Tahona

49. For rums - U.S. recognizes only Anejo designation at a...
warmer
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
more than one distillery
one year minimum

50. A product listed as '90 Proof' would be equivalent to...
pyrolysis
45% alcohol by volume
Pineau de Charentes
125 proof or less