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. Common heat distillation cannot exceed...






2. Two of the four sources of flavor for all liqueurs are...






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






4. The harvested stem of the agave is called a cabeza or...






5. The historic trade pattern of Rum from the Caribbean colonies to the U.S. to Africa was referred to as...






6. Liqueur is derived for the latin term 'liquifacere' meaning...






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






8. In the U.S. - Fruit Flavored Brandy may contain...






9. What are the five requirements for Bourbon Whiskey?






10. Armagnac may be the result of a single distillation in a...






11. The least costly method of producing liqueurs is...






12. The two distinct families of Brandy are...






13. Mexican law allows some finished tequilas to be...






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






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






16. In the U.S. - Brandy must achieve a minimum bottling of 80 proof (40% abv). In Europe - the minimum strength at bottling is...






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






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






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






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






21. Every whiskey is crafted with the same five sources of flavor: grain recipe - fermentation process - distillation process - maturation process and...






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






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






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






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






26. Non-alcoholic beverages - such as beer and wine may contain no more than_____ percent alcohol by Volume (abv).






27. For rums - U.S. recognizes only Anejo designation at a...






28. Slower-working yeast cultures cause more esters to develop in fermentation - thus creating...






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






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






31. Which of the terms below is NOT one of the five classifications of post-distilled tequila?






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






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






34. Spain produces and consumes large quantities of gin. What is the most prevalent gin style in Spain?






35. If 'dunder' and 'skimmings' are introduced during the rum production process - it must be...






36. If labeled as '100% Agave' the tequila must be...






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






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






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






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


41. Scotch whisky requires a longer maturation than its bourbon cousin because...






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






43. EU Brandy rules stipulate that brandy aged in oak barrels or casks...






44. Water boils at 212 F. At about what temperature will ethyl alcohol boil?






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






46. In Rum production - a finished product may be the result of...






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


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






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






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