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






2. 'Mixto Tequila' requires a minimum content of ________ agave.






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






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






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






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






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






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






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






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






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






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






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






14. A product listed as '90 Proof' would be equivalent to...






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






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






17. In whiskey - 'mash' refers to...






18. Brandy made by the Solera Process...






19. Caramelized oak sugars from toasting or charring a barrel come primarily from the...






20. Genever/Hollands style Gins are not limited to being fermented and distilled in either...






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






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






23. In Cognac - the first distillation produces what is referred to in French as __________________.






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






25. Sambuca liqueur can be made...






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






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






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






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






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






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






32. European Union Brandy allows ______________






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






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






35. Rum may be made from...






36. Missionaries brought distilling technology to Ireland in the 5th century - calling the product 'Uisge Beatha' - meaning...






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






38. The congener acetaldehyde in vodka would most likely produce aroma/flavor characteristics of...






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






40. The French designation for a pomace brandy is...






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






42. The agave is classified in plant terminology as a...






43. Natural ethanol is described as resembling...






44. Cordial is derived from the Latin word 'cordialis' meaning...






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






46. The maximum proof of distillation for bourbon whiskey is...






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






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






49. What are the five requirements for Bourbon Whiskey?






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