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






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






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






4. Armagnac may be the result of a single distillation in a...






5. The most prevalent form of Rum production is...






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






7. Congeners are...






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






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






10. Common heat distillation cannot exceed...






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






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






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






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






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






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






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






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






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






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






21. 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?






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






23. In the United States - a 'straight bourbon' must remain in a new - charred oak barrel for a minimum of________ years...






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






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






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






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






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






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






30. If an American whiskey is labeled 'Straight' - what does that signify?






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






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






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






34. In tequila - the Lowlands region of the Valle de Tequila is noticeably ___________ than the Highlands.






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






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






37. What are the five requirements for Bourbon Whiskey?






38. 'Overproof Rum' is an official classification that requires a minimum bottling proof of...






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






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






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






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






43. European Union Brandy allows ______________






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

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






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






47. The global definition for whiskey is...






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






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






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