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. Vodka is distilled to a very high proof level because producers want...
Fewer congeners
Tahona
Distllation---distillation is a heat extraction method.
160 proof

2. Rums from French Guyana or Haiti would be most likely to fall into the predominant style of...
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
Holland or Belgium
Distilled and bottled in Mexico
Full-bodied and pungent

3. Distillation of Rum from 'beer' will form new congeners as a result of...
Bottled in Bond
Two and one-half percent (2.5%)
Charcoal
pyrolysis

4. In England - Gin distillers tend to favor a heavier mixture of __________
Barley
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
Blackthorn Plum
173F

5. The first New World spirit category to be developed commercially is...
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
36% alcohol72 proof
Be made from raw sugar cane - not molasses
Rum

6. In tequila - the Lowlands region of the Valle de Tequila is noticeably ___________ than the Highlands.
Cut the flower stalk
a solvent with a hint of lemon
warmer
Holland or Belgium

7. If a Rum is produced in the Agricole tradition - it must...
Be made from raw sugar cane - not molasses
2 years minimum
mixture of cooked grains and water before adding yeast
Hemi-cellulose component

8. Blended (Vatted) Malt Scotch Whisky: a blend of Single Malt Scotch Whiskies - which have been distilled at ________________ - Do not confuse with 'Blended Scotch Whisky.'
Coffee or wine
6--8 years
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
more than one distillery

9. Congeners are...
Flavor extraction method & base spirit selection
Impurities in the alcohol after distillation
t least one year
column/pot combination still

10. Non-alcoholic beverages - such as beer and wine may contain no more than_____ percent alcohol by Volume (abv).
Cut the flower stalk
0.5% abv
125 proof or less
water of life

11. EU Brandy rules stipulate that brandy aged in oak barrels or casks...
0.5% abv
Bottled in Bond
6 months in barrel; 1 year in larger casks
Charcoal

12. Which of the following is NOT a proprietary liqueur?
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.
decomposed plant matter
Curacao
Pulque

13. Armagnac may be the result of a single distillation in a...
80--94
column/pot combination still
the age of the youngest rum in the blend
Cold Compounding and Compounding Essence

14. The Highlands Region of Tequila produces a style of tequila that is considerably more_______________ than the Lowland Tequila Region.
Grapes/Fruits
loral and fruity
Backset - also called Sour Mash Method.
Flavor extraction method & base spirit selection

15. Only Bourbob whiskey must be aged at...
Pina
125 proof or less
80--94
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)

16. Brandy made by the Solera Process...
Hemi-cellulose component
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
0.5% abv
Bottled in Bond

17. Agave is one of the six primary areas of tequila flavor. Of the following five - which is NOT a primary source of flavor?...
Industriel
Coffee or wine
Jicama
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

18. The least costly method of producing liqueurs is...
Compounding
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
mixture of cooked grains and water before adding yeast

19. '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
warmer
173F
120 proof

20. Prior to harvesting an agave plant for tequila a necessary step is to...
Mixto (will be labeled as 'Tequila')
Flavor extraction method & base spirit selection
Cut the flower stalk
t least one year

21. The term 'beverage' is derived from the Latin bibere - meaning...
to drink
Water
water of life
more than one distillery

22. Agave is derived from the Greek word for...
Fewer congeners
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
Charcoal
Noble

23. 'Mixto Tequila' requires a minimum content of ________ agave.
51% agave
Jicama
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
London Dry gin

24. Slower-working yeast cultures cause more esters to develop in fermentation - thus creating...
t least one year
Flavor extraction method & base spirit selection
Fuller-tasting rums
Heart

25. Tequila is a word of Nahuatl derivation which means...
Bottled in Bond
Pulque
Distilled and bottled in Mexico
Place of work

26. The congener acetaldehyde in vodka would most likely produce aroma/flavor characteristics of...
Coffee or wine
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
permit added caramel coloring
10% a year

27. The predominant ingredient used for vodka production throughout the world is...
Grains
More full-bodied
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.

28. The global definition for whiskey is...
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
Crisp and Clean - Medium - Creamy
decomposed plant matter
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.

29. The origin of Rum is generally considered to be...
Pulque
with juniper - although any other botanicals may be used also
Compounding
The Caribbean Islands

30. Vodka regulations require distillation at 190 Proof or higher because...
Evaporation and condensation
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
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
pyrolysis

31. The primary flavoring agent for Sloe Gin is...
Mixto (will be labeled as 'Tequila')
Blackthorn Plum
Evaporation and condensation
the intent is to create a neutral spirit by cooking off most odor and flavor compounds

32. If 'dunder' and 'skimmings' are introduced during the rum production process - it must be...
Bottled in Bond
Prior to fermentation
charcoal mellowed
water of life

33. Barrel aged Rum may lose up to _________ a year of product to evaporation in the hotter producing areas.
Aguamiel
caramelized wood sugars in the barrel
10% a year
50/50

34. Natural ethanol is described as resembling...
varietal-specific brandies
10% a year
a solvent with a hint of lemon
Cold Compounding and Compounding Essence

35. If an age statement for barrel aging is stated on the label it signifies...
the age of the youngest rum in the blend
Evaporation and condensation
0.5% abv
Industriel

36. In the United States - a 'straight bourbon' must remain in a new - charred oak barrel for a minimum of________ years...
Pina
45% alcohol by volume
2 years minimum
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).

37. Peat - which gives Scotch Whisky a distinctive smoky aroma and flavor is...
warmer
Holland or Belgium
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
decomposed plant matter

38. In Cognac - the first distillation produces what is referred to in French as __________________.
36% alcohol72 proof
mixture of cooked grains and water before adding yeast
Brouillis
maturation profile

39. The minimum sugar content allowed in liqueurs is...
London Dry gin
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
Two and one-half percent (2.5%)
Crisp and Clean - Medium - Creamy

40. Under E. U. rules - Armagnac may produce both vintage dated and...
Blackthorn Plum
permit added caramel coloring
Cut the flower stalk
varietal-specific brandies

41. In Rum production - a finished product may be the result of...
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
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
Kidney and bladder problems

42. The agave is classified in plant terminology as a...
Succulent
ugar cane juice and/or molasses
warmer
the intent is to create a neutral spirit by cooking off most odor and flavor compounds

43. Liqueur is derived for the latin term 'liquifacere' meaning...
Cold Compounding and Compounding Essence
0.5% abv
maturation profile
Dissolve or melt

44. The primary contributor to the color of whiskies ...
Charcoal
caramelized wood sugars in the barrel
Prior to fermentation
173F

45. The process step in which the inulin is converted to fermentable sugars is called...
Pulque
t least one year
Hydrolysis
one year minimum

46. Distillation is the process of separating alcohol from a fermented liquid by a series of...
Evaporation and condensation
loral and fruity
pyrolysis
Full-bodied and pungent

47. The most commonly used process of neutralizing vodka after distillation utilizes...
6--8 years
10% a year
Bottled in Bond
Charcoal

48. Caramelized oak sugars from toasting or charring a barrel come primarily from the...
Barley
Be made from raw sugar cane - not molasses
Hemi-cellulose component
160 proof

49. What are the five requirements for Bourbon Whiskey?
varietal-specific brandies
with juniper - although any other botanicals may be used also
Fewer congeners
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

50. Spain produces and consumes large quantities of gin. What is the most prevalent gin style in Spain?
Distllation---distillation is a heat extraction method.
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
London Dry gin
Prior to fermentation