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Certified Specialist Of Spirits

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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 alcohol range for most Gin in the U.S. 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
80--94
Distilled and bottled in Mexico
Two and one-half percent (2.5%)

2. Distillation is the process of separating alcohol from a fermented liquid by a series of...
Backset - also called Sour Mash Method.
0.5% abv
ugar cane juice and/or molasses
Evaporation and condensation

3. The term 'beverage' is derived from the Latin bibere - meaning...
Curacao
Cold Compounding and Compounding Essence
to drink
45% alcohol by volume

4. The primary contributor to the color of whiskies ...
Place of work
caramelized wood sugars in the barrel
6--8 years
The Caribbean Islands

5. The least costly method of producing liqueurs is...
Compounding
t least one year
3 years
water of life

6. The minimum sugar content allowed in liqueurs is...
6 months in barrel; 1 year in larger casks
Two and one-half percent (2.5%)
Fewer congeners
Blackthorn Plum

7. The Highlands Region of Tequila produces a style of tequila that is considerably more_______________ than the Lowland Tequila Region.
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
Fuller-tasting rums
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
loral and fruity

8. If a Rum is produced in the Agricole tradition - it must...
Grapes/Fruits
50/50
Be made from raw sugar cane - not molasses
Heart

9. The primary flavoring agent for Sloe Gin is...
Two and one-half percent (2.5%)
More full-bodied
Compounding
Blackthorn Plum

10. Non-alcoholic beverages - such as beer and wine may contain no more than_____ percent alcohol by Volume (abv).
t least one year
36% alcohol72 proof
in any country; generic liqueur
0.5% abv

11. The blue agave is reproduced commercially through asexual reproduction and will be ready for harvest in...
one year minimum
Kidney and bladder problems
6--8 years
Barley

12. Rum may be made from...
Heart
with juniper - although any other botanicals may be used also
More full-bodied
ugar cane juice and/or molasses

13. European Union Brandy allows ______________
pre-used white oak whiskey barrels
45% alcohol by volume
permit added caramel coloring
Crisp and Clean - Medium - Creamy

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

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15. In Rum production - a finished product may be the result of...
50/50
Pineau de Charentes
Grapes/Fruits
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

16. The two distinct families of Brandy are...
Grapes/Fruits
caramelized wood sugars in the barrel
Be made from raw sugar cane - not molasses
3 years

17. If an American whiskey is labeled 'Straight' - what does that signify?
80--94
Backset - also called Sour Mash Method.
London Dry gin
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

18. Which of the following is NOT a cold extraction method...
charcoal mellowed
Distllation---distillation is a heat extraction method.
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
Noble

19. Agave is one of the six primary areas of tequila flavor. Of the following five - which is NOT a primary source of flavor?...
Aguamiel
Jicama
a solvent with a hint of lemon
the intent is to create a neutral spirit by cooking off most odor and flavor compounds

20. Natural ethanol is described as resembling...
a solvent with a hint of lemon
Grains
Distilled and bottled in Mexico
Compounding

21. In the U.S. - Brandy must achieve a minimum bottling of 80 proof (40% abv). In Europe - the minimum strength at bottling is...
The Caribbean Islands
Crisp and Clean - Medium - Creamy
Compounding
36% alcohol72 proof

22. A Gin spirit base may be distilled from...
charcoal mellowed
Noble
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
Grains

23. In England - Gin distillers tend to favor a heavier mixture of __________
Impurities in the alcohol after distillation
Succulent
Barley
Flavor extraction method & base spirit selection

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

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25. 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
Grapes/Fruits
Kidney and bladder problems
Evaporation and condensation

26. A Tennessee whiskey is different from a bourbon whiskey because it is...
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
charcoal mellowed
with juniper - although any other botanicals may be used also
Bottled in Bond

27. Two of the four sources of flavor for all liqueurs are...
decomposed plant matter
Flavor extraction method & base spirit selection
Hydrolysis
Blackthorn Plum

28. Blended (Vatted) Malt Scotch Whisky: a blend of Single Malt Scotch Whiskies - which have been distilled at ________________ - Do not confuse with 'Blended Scotch Whisky.'
80--94
more than one distillery
warmer
Backset - also called Sour Mash Method.

29. Slower-working yeast cultures cause more esters to develop in fermentation - thus creating...
in any country; generic liqueur
51% agave
Fuller-tasting rums
Water

30. The origin of Rum is generally considered to be...
Brouillis
The Caribbean Islands
to drink
Fuller-tasting rums

31. Missionaries brought distilling technology to Ireland in the 5th century - calling the product 'Uisge Beatha' - meaning...
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
water of life
Be made from raw sugar cane - not molasses
Pineau de Charentes

32. Vodka is distilled to a very high proof level because producers want...
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
Fewer congeners
permit added caramel coloring
pyrolysis

33. Rums from French Guyana or Haiti would be most likely to fall into the predominant style of...
120 proof
Full-bodied and pungent
Evaporation and condensation
a solvent with a hint of lemon

34. The maximum proof of distillation for bourbon whiskey is...
Full-bodied and pungent
varietal-specific brandies
one year minimum
160 proof

35. The historic trade pattern of Rum from the Caribbean colonies to the U.S. to Africa was referred to as...
only made in Ireland
The Triangle Trade
pre-used white oak whiskey barrels
2 years minimum

36. Bourbon whiskey produced at one distillery - during one distilling season - aged a minimum of four years and bottled at 100 proof - is called...
Bottled in Bond
Cut the flower stalk
160 proof
Water

37. Most barrel aged rums use...
Full-bodied and pungent
pre-used white oak whiskey barrels
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
Fewer congeners

38. If labeled as '100% Agave' the tequila must be...
one year minimum
Distilled and bottled in Mexico
Aguamiel
Jicama

39. Mexican law allows some finished tequilas to be...
Compounding
Dissolve or melt
exported in bulk and bottled outside the country
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

40. Spain produces and consumes large quantities of gin. What is the most prevalent gin style in Spain?
London Dry gin
one year minimum
Flavor extraction method & base spirit selection
Rum

41. The most prevalent form of Rum production is...
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
with juniper - although any other botanicals may be used also
36% alcohol72 proof
Industriel

42. In the U.S. - Fruit Flavored Brandy may contain...
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
0.5% abv
loral and fruity
Jicama

43. Holland became famous for what type of liqueur...
Pulque
Blackthorn Plum
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
Crisp and Clean - Medium - Creamy

44. Sambuca liqueur can be made...
with juniper - although any other botanicals may be used also
6 months in barrel; 1 year in larger casks
in any country; generic liqueur
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

45. The congener acetaldehyde in vodka would most likely produce aroma/flavor characteristics of...
Place of work
Coffee or wine
Evaporation and condensation
50/50

46. A product listed as '90 Proof' would be equivalent to...
45% alcohol by volume
varietal-specific brandies
Cold Compounding and Compounding Essence
2 years minimum

47. Peat - which gives Scotch Whisky a distinctive smoky aroma and flavor is...
Heart
Cut the flower stalk
decomposed plant matter
160 proof

48. The French designation for a pomace brandy is...
pre-used white oak whiskey barrels
Industriel
The Caribbean Islands
marc

49. Tequila is a word of Nahuatl derivation which means...
Pina
maturation profile
173F
Place of work

50. The first New World spirit category to be developed commercially is...
Coffee or wine
Rum
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.
ugar cane juice and/or molasses

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Certified Specialist Of Spirits

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