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 predominant ingredient used for vodka production throughout the world is...
3 years
Grains
173F
to drink

2. In the U.S. - Fruit Flavored Brandy may contain...
Crisp and Clean - Medium - Creamy
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
Two and one-half percent (2.5%)
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.

3. 'Overproof Rum' is an official classification that requires a minimum bottling proof of...
Hemi-cellulose component
120 proof
Flavor extraction method & base spirit selection
Hydrolysis

4. Tequila is a word of Nahuatl derivation which means...
Place of work
51% agave
36% alcohol72 proof
Flavor extraction method & base spirit selection

5. The most commonly used process of neutralizing vodka after distillation utilizes...
Curacao
Charcoal
The Triangle Trade
pyrolysis

6. The two distinct families of Brandy are...
Compounding
with juniper - although any other botanicals may be used also
Grapes/Fruits
more than one distillery

7. If a Rum is produced in the Agricole tradition - it must...
Compounding
Fuller-tasting rums
only made in Ireland
Be made from raw sugar cane - not molasses

8. Rum may be made from...
pyrolysis
Two and one-half percent (2.5%)
Industriel
ugar cane juice and/or molasses

9. The least costly method of producing liqueurs is...
exported in bulk and bottled outside the country
Compounding
173F
36% alcohol72 proof

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

11. Which of the following is NOT a cold extraction method...
Blackthorn Plum
Distllation---distillation is a heat extraction method.
to drink
t least one year

12. Holland became famous for what type of liqueur...
in any country; generic liqueur
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
Noble
Bottled in Bond

13. The historic trade pattern of Rum from the Caribbean colonies to the U.S. to Africa was referred to as...
The Triangle Trade
51% agave
caramelized wood sugars in the barrel
the age of the youngest rum in the blend

14. Armagnac may be the result of a single distillation in a...
varietal-specific brandies
Evaporation and condensation
36% alcohol72 proof
column/pot combination still

15. The blue agave is reproduced commercially through asexual reproduction and will be ready for harvest in...
in any country; generic liqueur
Charcoal
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
6--8 years

16. EU Brandy rules stipulate that brandy aged in oak barrels or casks...
Noble
Tahona
The Caribbean Islands
6 months in barrel; 1 year in larger casks

17. If an age statement for barrel aging is stated on the label it signifies...
51% agave
the age of the youngest rum in the blend
Kidney and bladder problems
More full-bodied

18. A Tennessee whiskey is different from a bourbon whiskey because it is...
marc
charcoal mellowed
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
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

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

20. Agave is one of the six primary areas of tequila flavor. Of the following five - which is NOT a primary source of flavor?...
Jicama
Flavor extraction method & base spirit selection
pyrolysis
warmer

21. Which of the following is NOT a brandy?
Distllation---distillation is a heat extraction method.
exported in bulk and bottled outside the country
Pineau de Charentes
column/pot combination still

22. Bourbon whiskey produced at one distillery - during one distilling season - aged a minimum of four years and bottled at 100 proof - is called...
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
Bottled in Bond
Prior to fermentation
36% alcohol72 proof

23. 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
mixture of cooked grains and water before adding yeast
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
Pina

24. In whiskey - 'mash' refers to...
Water
only made in Ireland
mixture of cooked grains and water before adding yeast
Cold Compounding and Compounding Essence

25. In tequila - the Lowlands region of the Valle de Tequila is noticeably ___________ than the Highlands.
warmer
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
6--8 years
Impurities in the alcohol after distillation

26. The origin of Rum is generally considered to be...
Charcoal
The Caribbean Islands
pre-used white oak whiskey barrels
Water

27. In general terms - Plymouth Gin will be _________________________than London Dry Gin.
More full-bodied
loral and fruity
in any country; generic liqueur
Fewer congeners

28. In England - Gin distillers tend to favor a heavier mixture of __________
Cold Compounding and Compounding Essence
Water
Barley
Rum

29. The first New World spirit category to be developed commercially is...
Rum
Two and one-half percent (2.5%)
Water
Holland or Belgium

30. Most barrel aged rums use...
Hemi-cellulose component
pre-used white oak whiskey barrels
Prior to fermentation
in any country; generic liqueur

31. Which of the terms below is NOT one of the five classifications of post-distilled tequila?
Bottled in Bond
with juniper - although any other botanicals may be used also
London Dry gin
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)

32. 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
one year minimum
warmer
Noble

33. Liqueur is derived for the latin term 'liquifacere' meaning...
Hemi-cellulose component
Dissolve or melt
Backset - also called Sour Mash Method.
a solvent with a hint of lemon

34. Cordial is derived from the Latin word 'cordialis' meaning...
Heart
Pulque
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
Pina

35. Irish Pot Still Whiskey is made from 100% barley in malted and unmalted form and is...
only made in Ireland
6 months in barrel; 1 year in larger casks
Pulque
Backset - also called Sour Mash Method.

36. Scotch whisky requires a longer maturation than its bourbon cousin because...
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
3 years
Tahona
Distilled and bottled in Mexico

37. Water boils at 212 F. At about what temperature will ethyl alcohol boil?
173F
Two and one-half percent (2.5%)
Distllation---distillation is a heat extraction method.
decomposed plant matter

38. Non-alcoholic beverages - such as beer and wine may contain no more than_____ percent alcohol by Volume (abv).
Holland or Belgium
More full-bodied
0.5% abv
varietal-specific brandies

39. The term 'beverage' is derived from the Latin bibere - meaning...
Rum
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
to drink
Holland or Belgium

40. A product listed as '90 Proof' would be equivalent to...
the age of the youngest rum in the blend
Fewer congeners
Brouillis
45% alcohol by volume

41. Spain produces and consumes large quantities of gin. What is the most prevalent gin style in Spain?
Mixto (will be labeled as 'Tequila')
warmer
Bottled in Bond
London Dry gin

42. The non-distilled beverage alcohol crafted from agave is called...
Pulque
Aguamiel
ugar cane juice and/or molasses
Bottled in Bond

43. The global definition for whiskey is...
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.
Pulque
Charcoal
Bottled in Bond

44. Which of the following is NOT a proprietary liqueur?
173F
Curacao
Kidney and bladder problems
Prior to fermentation

45. Peat - which gives Scotch Whisky a distinctive smoky aroma and flavor is...
Charcoal
80--94
decomposed plant matter
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

46. Two of the four sources of flavor for all liqueurs are...
Two and one-half percent (2.5%)
ugar cane juice and/or molasses
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
Flavor extraction method & base spirit selection

47. Vodka in its 'original' form comes in three flavor presentation styles - that are...
Industriel
Crisp and Clean - Medium - Creamy
warmer
Brouillis

48. 'Compound Gin' may be created in which two methods...
Cold Compounding and Compounding Essence
loral and fruity
Prior to fermentation
Rum

49. Vodka regulations require distillation at 190 Proof or higher because...
a solvent with a hint of lemon
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
3 years
6 months in barrel; 1 year in larger casks

50. The primary contributor to the color of whiskies ...
Pina
Fuller-tasting rums
caramelized wood sugars in the barrel
125 proof or less