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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. The 'New World' styles of whiskey showcase the impact of...






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

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






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






5. 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?






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






7. Which of the following is NOT a brandy?






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






9. The alcohol range for most Gin in the U.S. is...






10. The minimum sugar content allowed in liqueurs is...






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






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






13. The Highlands Region of Tequila produces a style of tequila that is considerably more_______________ than the Lowland Tequila Region.






14. Rum may be made from...






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






16. Common heat distillation cannot exceed...






17. The extracted and cooked sap of the harvested agave is called...






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






19. Gin was originally crafted for medical reasons - specifically to deal with...






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






21. Tequila is a word of Nahuatl derivation which means...






22. Natural ethanol is described as resembling...






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






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






25. Peat - which gives Scotch Whisky a distinctive smoky aroma and flavor is...






26. The origin of Rum is generally considered to be...






27. A Gin spirit base may be distilled from...






28. Gin requires an additional flavoring beyond its spirit base as part of its standard identity.At an absolute minimum - it must be flavored...






29. Prior to harvesting an agave plant for tequila a necessary step is to...






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






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






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






33. The primary contributor to the color of whiskies ...






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






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






36. The non-distilled beverage alcohol crafted from agave is called...






37. 'Compound Gin' may be created in which two methods...






38. Rums from French Guyana or Haiti would be most likely to fall into the predominant style of...






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






40. Which of the following is NOT a proprietary liqueur?






41. The minimum aging time in barrel for Extra Anejo tequila is...






42. Distillation of Rum from 'beer' will form new congeners as a result of...






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






44. Distillation is the process of separating alcohol from a fermented liquid by a series of...






45. Brandy made by the Solera Process...






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






47. In England - Gin distillers tend to favor a heavier mixture of __________






48. Agave is one of the six primary areas of tequila flavor. Of the following five - which is NOT a primary source of flavor?...






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






50. The predominant ingredient used for vodka production throughout the world is...







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