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 minimum sugar content allowed in liqueurs is...
Cold Compounding and Compounding Essence
Two and one-half percent (2.5%)
Prior to fermentation
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

2. The extracted and cooked sap of the harvested agave is called...
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.
Flavor extraction method & base spirit selection
Aguamiel
more than one distillery

3. In whiskey - 'mash' refers to...
varietal-specific brandies
mixture of cooked grains and water before adding yeast
Mixto (will be labeled as 'Tequila')
173F

4. The alcohol range for most Gin in the U.S. is...
Fuller-tasting rums
80--94
Jicama
Fewer congeners

5. In England - Gin distillers tend to favor a heavier mixture of __________
Fewer congeners
45% alcohol by volume
t least one year
Barley

6. 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
Cut the flower stalk
London Dry gin
ugar cane juice and/or molasses

7. Slower-working yeast cultures cause more esters to develop in fermentation - thus creating...
Fuller-tasting rums
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.
Coffee or wine
Distiller's beer

8. Natural ethanol is described as resembling...
caramelized wood sugars in the barrel
London Dry gin
Flavor extraction method & base spirit selection
a solvent with a hint of lemon

9. The Highlands Region of Tequila produces a style of tequila that is considerably more_______________ than the Lowland Tequila Region.
loral and fruity
Dissolve or melt
with juniper - although any other botanicals may be used also
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).

10. Scotch whisky requires a longer maturation than its bourbon cousin because...
Crisp and Clean - Medium - Creamy
charcoal mellowed
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
125 proof or less

11. The minimum aging time in barrel for Extra Anejo tequila is...
3 years
pyrolysis
Distilled and bottled in Mexico
Pineau de Charentes

12. The most commonly used process of neutralizing vodka after distillation utilizes...
London Dry gin
Tahona
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
Charcoal

13. In tequila - the Lowlands region of the Valle de Tequila is noticeably ___________ than the Highlands.
London Dry gin
warmer
water of life
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.

14. Sambuca liqueur can be made...
in any country; generic liqueur
Impurities in the alcohol after distillation
120 proof
More full-bodied

15. The most prevalent form of Rum production is...
Flavor extraction method & base spirit selection
Succulent
mixture of cooked grains and water before adding yeast
Industriel

16. 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
Backset - also called Sour Mash Method.
6--8 years
Curacao

17. Irish Pot Still Whiskey is made from 100% barley in malted and unmalted form and is...
only made in Ireland
charcoal mellowed
decomposed plant matter
Prior to fermentation

18. Barrel aged Rum may lose up to _________ a year of product to evaporation in the hotter producing areas.
to drink
10% a year
Be made from raw sugar cane - not molasses
pre-used white oak whiskey barrels

19. Agave is one of the six primary areas of tequila flavor. Of the following five - which is NOT a primary source of flavor?...
Jicama
more than one distillery
6--8 years
the intent is to create a neutral spirit by cooking off most odor and flavor compounds

20. In the United States - a 'straight bourbon' must remain in a new - charred oak barrel for a minimum of________ years...
Succulent
191.2 proof
2 years minimum
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

21. In the U.S. - Fruit Flavored Brandy may contain...
It is from a single barrel of whiskey - it is made from 100% corn grain - it is aged for a minimum of two years in charred barrels - no additives but caramel coloring for consistency can be used
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
Two and one-half percent (2.5%)
Cut the flower stalk

22. Bourbon whiskey produced at one distillery - during one distilling season - aged a minimum of four years and bottled at 100 proof - is called...
Curacao
Bottled in Bond
the age of the youngest rum in the blend
Grapes/Fruits

23. Distillation of Rum from 'beer' will form new congeners as a result of...
more than one distillery
one year minimum
pyrolysis
45% alcohol by volume

24. Common heat distillation cannot exceed...
191.2 proof
water of life
Pulque
Fuller-tasting rums

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

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26. Brandy made by the Solera Process...
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
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
caramelized wood sugars in the barrel
loral and fruity

27. Every whiskey is crafted with the same five sources of flavor: grain recipe - fermentation process - distillation process - maturation process and...
Water
in any country; generic liqueur
exported in bulk and bottled outside the country
Cut the flower stalk

28. If 'dunder' and 'skimmings' are introduced during the rum production process - it must be...
Prior to fermentation
more than one distillery
Place of work
Brouillis

29. Which of the terms below is NOT one of the five classifications of post-distilled tequila?
column/pot combination still
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
Fewer congeners
Pina

30. Caramelized oak sugars from toasting or charring a barrel come primarily from the...
Dissolve or melt
Brouillis
Fuller-tasting rums
Hemi-cellulose component

31. 'Overproof Rum' is an official classification that requires a minimum bottling proof of...
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
More full-bodied
120 proof
Pina

32. Only Bourbob whiskey must be aged at...
Full-bodied and pungent
Fewer congeners
125 proof or less
Kidney and bladder problems

33. Holland became famous for what type of liqueur...
pyrolysis
Place of work
in any country; generic liqueur
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur

34. Which of the following is NOT a cold extraction method...
warmer
Compounding
Distllation---distillation is a heat extraction method.
exported in bulk and bottled outside the country

35. Vodka regulations require distillation at 190 Proof or higher because...
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
It is from a single barrel of whiskey - it is made from 100% corn grain - it is aged for a minimum of two years in charred barrels - no additives but caramel coloring for consistency can be used
Heart
120 proof

36. Water boils at 212 F. At about what temperature will ethyl alcohol boil?
10% a year
173F
0.5% abv
Blackthorn Plum

37. Non-alcoholic beverages - such as beer and wine may contain no more than_____ percent alcohol by Volume (abv).
maturation profile
0.5% abv
more than one distillery
51% agave

38. Which of the following is NOT a proprietary liqueur?
Distllation---distillation is a heat extraction method.
160 proof
Curacao
Full-bodied and pungent

39. The predominant ingredient used for vodka production throughout the world is...
Flavor extraction method & base spirit selection
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
Grains
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

40. Anejo tequila must be aged in wooden barrels no larger than 600 liters for...
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
decomposed plant matter
t least one year
Holland or Belgium

41. Agave is derived from the Greek word for...
Noble
to drink
Barley
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.

42. Missionaries brought distilling technology to Ireland in the 5th century - calling the product 'Uisge Beatha' - meaning...
t least one year
125 proof or less
Heart
water of life

43. The historic trade pattern of Rum from the Caribbean colonies to the U.S. to Africa was referred to as...
The Triangle Trade
London Dry gin
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.
Cut the flower stalk

44. Which of the following is NOT a brandy?
Distiller's beer
Pineau de Charentes
Noble
The Triangle Trade

45. Rums from French Guyana or Haiti would be most likely to fall into the predominant style of...
Hydrolysis
6--8 years
Cold Compounding and Compounding Essence
Full-bodied and pungent

46. A Gin spirit base may be distilled from...
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
pyrolysis
marc
51% agave

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

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48. The 'New World' styles of whiskey showcase the impact of...
Flavor extraction method & base spirit selection
maturation profile
caramelized wood sugars in the barrel
pre-used white oak whiskey barrels

49. For rums - U.S. recognizes only Anejo designation at a...
one year minimum
Cold Compounding and Compounding Essence
loral and fruity
the age of the youngest rum in the blend

50. The congener acetaldehyde in vodka would most likely produce aroma/flavor characteristics of...
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
Coffee or wine
warmer
with juniper - although any other botanicals may be used also