Test your basic knowledge |

Certified Specialist Of Spirits

Instructions:

Answer 50 questions in 30 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. Rum may be made from...
ugar cane juice and/or molasses
3 years
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
36% alcohol72 proof

2. Every whiskey is crafted with the same five sources of flavor: grain recipe - fermentation process - distillation process - maturation process and...
Water
decomposed plant matter
Heart
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)

3. Genever/Hollands style Gins are not limited to being fermented and distilled in either...
caramelized wood sugars in the barrel
Holland or Belgium
The Caribbean Islands
Mixto (will be labeled as 'Tequila')

4. Blended (Vatted) Malt Scotch Whisky: a blend of Single Malt Scotch Whiskies - which have been distilled at ________________ - Do not confuse with 'Blended Scotch Whisky.'
more than one distillery
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
Grains
exported in bulk and bottled outside the country

5. Which of the following is NOT a brandy?
6--8 years
warmer
Pineau de Charentes
Jicama

6. A product listed as '90 Proof' would be equivalent to...
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
Jicama
45% alcohol by volume
Charcoal

7. Gin was originally crafted for medical reasons - specifically to deal with...
6 months in barrel; 1 year in larger casks
Kidney and bladder problems
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
Distilled and bottled in Mexico

8. Distillation of Rum from 'beer' will form new congeners as a result of...
pyrolysis
36% alcohol72 proof
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur

9. 'Overproof Rum' is an official classification that requires a minimum bottling proof of...
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
Cut the flower stalk
Backset - also called Sour Mash Method.
120 proof

10. Throughout history a great stone wheel was used to separate the fibrous pulp from the agave. This wheel is called the...
caramelized wood sugars in the barrel
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
marc
Tahona

11. The primary flavoring agent for Sloe Gin is...
Flavor extraction method & base spirit selection
Mixto (will be labeled as 'Tequila')
Compounding
Blackthorn Plum

12. Holland became famous for what type of liqueur...
Tahona
Flavor extraction method & base spirit selection
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
173F

13. The first New World spirit category to be developed commercially is...
Rum
51% agave
a solvent with a hint of lemon
Cold Compounding and Compounding Essence

14. Only Bourbob whiskey must be aged at...
More full-bodied
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
125 proof or less
with juniper - although any other botanicals may be used also

15. Peat - which gives Scotch Whisky a distinctive smoky aroma and flavor is...
Full-bodied and pungent
more than one distillery
Blackthorn Plum
decomposed plant matter

16. Sambuca liqueur can be made...
Tahona
in any country; generic liqueur
80--94
120 proof

17. Spain produces and consumes large quantities of gin. What is the most prevalent gin style in Spain?
Industriel
London Dry gin
Two and one-half percent (2.5%)
Mixto (will be labeled as 'Tequila')

18. Bourbon whiskey produced at one distillery - during one distilling season - aged a minimum of four years and bottled at 100 proof - is called...
caramelized wood sugars in the barrel
Bottled in Bond
Two and one-half percent (2.5%)
column/pot combination still

19. European Union Brandy allows ______________
Tahona
80--94
varietal-specific brandies
permit added caramel coloring

20. EU Brandy rules stipulate that brandy aged in oak barrels or casks...
Barley
Distllation---distillation is a heat extraction method.
Kidney and bladder problems
6 months in barrel; 1 year in larger casks

21. Congeners are...
Impurities in the alcohol after distillation
80--94
to drink
The Triangle Trade

22. The extracted and cooked sap of the harvested agave is called...
Heart
Noble
Aguamiel
to drink

23. Cordial is derived from the Latin word 'cordialis' meaning...
Cold Compounding and Compounding Essence
Heart
only made in Ireland
36% alcohol72 proof

24. The maximum proof of distillation for bourbon whiskey is...
Grains
160 proof
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
Rum

25. Distillation is the process of separating alcohol from a fermented liquid by a series of...
Evaporation and condensation
Compounding
Pina
160 proof

26. Vodka in its 'original' form comes in three flavor presentation styles - that are...
Blackthorn Plum
Crisp and Clean - Medium - Creamy
in any country; generic liqueur
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

27. In England - Gin distillers tend to favor a heavier mixture of __________
Barley
maturation profile
Distiller's beer
Bottled in Bond

28. 'Compound Gin' may be created in which two methods...
Cold Compounding and Compounding Essence
6 months in barrel; 1 year in larger casks
Backset - also called Sour Mash Method.
Place of work

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

30. The non-distilled beverage alcohol crafted from agave is called...
80--94
Pulque
in any country; generic liqueur
2 years minimum

31. Which of the following is NOT a cold extraction method...
Fewer congeners
Distllation---distillation is a heat extraction method.
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
pre-used white oak whiskey barrels

32. In the U.S. - Fruit Flavored Brandy may contain...
loral and fruity
maturation profile
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.

33. The blue agave is reproduced commercially through asexual reproduction and will be ready for harvest in...
Grapes/Fruits
mixture of cooked grains and water before adding yeast
Pulque
6--8 years

34. Prior to harvesting an agave plant for tequila a necessary step is to...
Kidney and bladder problems
Flavor extraction method & base spirit selection
Cut the flower stalk
column/pot combination still

35. The harvested stem of the agave is called a cabeza or...
Distllation---distillation is a heat extraction method.
pyrolysis
Mixto (will be labeled as 'Tequila')
Pina

36. The term 'beverage' is derived from the Latin bibere - meaning...
Grains
125 proof or less
to drink
0.5% abv

37. Gin requires an additional flavoring beyond its spirit base as part of its standard identity.At an absolute minimum - it must be flavored...
with juniper - although any other botanicals may be used also
Dissolve or melt
80--94
Crisp and Clean - Medium - Creamy

38. Liqueur is derived for the latin term 'liquifacere' meaning...
Dissolve or melt
Compounding
Jicama
Pulque

39. Two of the four sources of flavor for all liqueurs are...
Jicama
Flavor extraction method & base spirit selection
Water
10% a year

40. For rums - U.S. recognizes only Anejo designation at a...
one year minimum
50/50
120 proof
125 proof or less

41. The French designation for a pomace brandy is...
ugar cane juice and/or molasses
marc
Pina
Cut the flower stalk

42. The two distinct families of Brandy are...
Grapes/Fruits
Grains
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
36% alcohol72 proof

43. Anejo tequila must be aged in wooden barrels no larger than 600 liters for...
Hemi-cellulose component
Place of work
t least one year
Pineau de Charentes

44. In Rum production - a finished product may be the result of...
0.5% abv
Distllation---distillation is a heat extraction method.
in any country; generic liqueur
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

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

46. The agave is classified in plant terminology as a...
Water
Succulent
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
Pina

47. The congener acetaldehyde in vodka would most likely produce aroma/flavor characteristics of...
Aguamiel
Distllation---distillation is a heat extraction method.
Noble
Coffee or wine

48. If labeled as '100% Agave' the tequila must be...
Distilled and bottled in Mexico
Bottled in Bond
The Triangle Trade
80--94

49. If a Rum is produced in the Agricole tradition - it must...
Be made from raw sugar cane - not molasses
Pineau de Charentes
loral and fruity
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.

50. Caramelized oak sugars from toasting or charring a barrel come primarily from the...
Hemi-cellulose component
Place of work
London Dry gin
water of life