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 most prevalent form of Rum production is...
Hemi-cellulose component
Be made from raw sugar cane - not molasses
Industriel
Rum

2. If 'dunder' and 'skimmings' are introduced during the rum production process - it must be...
80--94
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
Prior to fermentation
Blackthorn Plum

3. Armagnac may be the result of a single distillation in a...
Charcoal
marc
column/pot combination still
Fewer congeners

4. The primary flavoring agent for Sloe Gin is...
Curacao
Prior to fermentation
mixture of cooked grains and water before adding yeast
Blackthorn Plum

5. The extracted and cooked sap of the harvested agave is called...
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
Aguamiel
2 years minimum
Charcoal

6. Rums from French Guyana or Haiti would be most likely to fall into the predominant style of...
Succulent
decomposed plant matter
Full-bodied and pungent
Aguamiel

7. A product listed as '90 Proof' would be equivalent to...
45% alcohol by volume
2 years minimum
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
More full-bodied

8. The blue agave is reproduced commercially through asexual reproduction and will be ready for harvest in...
exported in bulk and bottled outside the country
6--8 years
80--94
Fewer congeners

9. The historic trade pattern of Rum from the Caribbean colonies to the U.S. to Africa was referred to as...
Fuller-tasting rums
Bottled in Bond
The Triangle Trade
Kidney and bladder problems

10. Bourbon whiskey produced at one distillery - during one distilling season - aged a minimum of four years and bottled at 100 proof - is called...
varietal-specific brandies
Bottled in Bond
Be made from raw sugar cane - not molasses
Water

11. Vodka in its 'original' form comes in three flavor presentation styles - that are...
marc
The Triangle Trade
maturation profile
Crisp and Clean - Medium - Creamy

12. The 'New World' styles of whiskey showcase the impact of...
191.2 proof
maturation profile
Noble
Aguamiel

13. Spain produces and consumes large quantities of gin. What is the most prevalent gin style in Spain?
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
2 years minimum
Be made from raw sugar cane - not molasses
London Dry gin

14. Dunder - in rum - is most similar to what New World whiskey makers refer to as __________________.
Evaporation and condensation
Backset - also called Sour Mash Method.
36% alcohol72 proof
120 proof

15. In whiskey - 'mash' refers to...
Grapes/Fruits
mixture of cooked grains and water before adding yeast
charcoal mellowed
Cut the flower stalk

16. Which of the following is NOT a brandy?
2 years minimum
Pineau de Charentes
Be made from raw sugar cane - not molasses
6 months in barrel; 1 year in larger casks

17. Most barrel aged rums use...
Fuller-tasting rums
ugar cane juice and/or molasses
Two and one-half percent (2.5%)
pre-used white oak whiskey barrels

18. The minimum sugar content allowed in liqueurs is...
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
Grains
Two and one-half percent (2.5%)

19. The alcohol range for most Gin in the U.S. is...
80--94
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
pre-used white oak whiskey barrels
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.

20. The two distinct families of Brandy are...
water of life
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
Grapes/Fruits
Water

21. Only Bourbob whiskey must be aged at...
Grapes/Fruits
125 proof or less
More full-bodied
Water

22. Which of the terms below is NOT one of the five classifications of post-distilled tequila?
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
Pulque
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
to drink

23. Scotch whisky requires a longer maturation than its bourbon cousin because...
The Caribbean Islands
Cut the flower stalk
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
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.

24. Common heat distillation cannot exceed...
marc
191.2 proof
Crisp and Clean - Medium - Creamy
More full-bodied

25. Tequila is a word of Nahuatl derivation which means...
pre-used white oak whiskey barrels
Place of work
36% alcohol72 proof
Grapes/Fruits

26. In the U.S. - Fruit Flavored Brandy may contain...
125 proof or less
Blackthorn Plum
Be made from raw sugar cane - not molasses
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.

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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

28. Anejo tequila must be aged in wooden barrels no larger than 600 liters for...
Pineau de Charentes
caramelized wood sugars in the barrel
t least one year
Flavor extraction method & base spirit selection

29. The term 'beverage' is derived from the Latin bibere - meaning...
ugar cane juice and/or molasses
Impurities in the alcohol after distillation
to drink
Jicama

30. The congener acetaldehyde in vodka would most likely produce aroma/flavor characteristics of...
ugar cane juice and/or molasses
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
Coffee or wine
36% alcohol72 proof

31. Distillation is the process of separating alcohol from a fermented liquid by a series of...
decomposed plant matter
loral and fruity
Evaporation and condensation
Fuller-tasting rums

32. Agave is derived from the Greek word for...
Noble
in any country; generic liqueur
the age of the youngest rum in the blend
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)

33. The first New World spirit category to be developed commercially is...
Prior to fermentation
Be made from raw sugar cane - not molasses
Coffee or wine
Rum

34. Distillation of Rum from 'beer' will form new congeners as a result of...
pyrolysis
160 proof
Holland or Belgium
loral and fruity

35. Every whiskey is crafted with the same five sources of flavor: grain recipe - fermentation process - distillation process - maturation process and...
Water
Brouillis
t least one year
Jicama

36. Rum may be made from...
2 years minimum
charcoal mellowed
ugar cane juice and/or molasses
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.

37. A Gin spirit base may be distilled from...
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
Distiller's beer
Hemi-cellulose component
Bottled in Bond

38. The origin of Rum is generally considered to be...
The Caribbean Islands
Two and one-half percent (2.5%)
loral and fruity
the intent is to create a neutral spirit by cooking off most odor and flavor compounds

39. In Cognac - the first distillation produces what is referred to in French as __________________.
Brouillis
120 proof
Fuller-tasting rums
Dissolve or melt

40. The strength of distillation was originally 'proved pure' by burning gunpowder with spirit to achieve an even blue flame at what alcohol to water ratio?
50/50
More full-bodied
Noble
maturation profile

41. Water boils at 212 F. At about what temperature will ethyl alcohol boil?
Prior to fermentation
More full-bodied
173F
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).

42. Peat - which gives Scotch Whisky a distinctive smoky aroma and flavor is...
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
Brouillis
decomposed plant matter
51% agave

43. If labeled as '100% Agave' the tequila must be...
water of life
Distilled and bottled in Mexico
160 proof
pyrolysis

44. Agave is one of the six primary areas of tequila flavor. Of the following five - which is NOT a primary source of flavor?...
Holland or Belgium
Jicama
36% alcohol72 proof
Industriel

45. If an American whiskey is labeled 'Straight' - what does that signify?
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
varietal-specific brandies
loral and fruity
More full-bodied

46. What are the five requirements for Bourbon Whiskey?
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
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.
Be made from raw sugar cane - not molasses
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.

47. Mexican law allows some finished tequilas to be...
Pineau de Charentes
10% a year
exported in bulk and bottled outside the country
51% agave

48. In general terms - Plymouth Gin will be _________________________than London Dry Gin.
pre-used white oak whiskey barrels
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
More full-bodied
Coffee or wine

49. The least costly method of producing liqueurs is...
Compounding
pre-used white oak whiskey barrels
Barley
warmer

50. Which of the following is NOT a cold extraction method...
Distllation---distillation is a heat extraction method.
0.5% abv
caramelized wood sugars in the barrel
More full-bodied