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 global definition for whiskey is...






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






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






4. The most commonly used process of neutralizing vodka after distillation utilizes...






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






6. Congeners are...






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






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






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






10. Most barrel aged rums use...






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






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






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






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






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






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






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






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






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






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






21. A Tennessee whiskey is different from a bourbon whiskey because it is...






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






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






24. Rum may be made from...






25. Vodka regulations require distillation at 190 Proof or higher because...






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






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






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


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






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






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






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






33. Which of the following is NOT a brandy?






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






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






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






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






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






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






40. Brandy made by the Solera Process...






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






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






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






44. What are the five requirements for Bourbon Whiskey?






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






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






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






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






49. The blue agave is reproduced commercially through asexual reproduction and will be ready for harvest in...






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