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






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






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






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






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






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






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






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






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






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






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






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






13. European Union Brandy allows ______________






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






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






16. Most barrel aged rums use...






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






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






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






20. The global definition for whiskey is...






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






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






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






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






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






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






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






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






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






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






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






33. The least costly method of producing liqueurs is...






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






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






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






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






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






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






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






41. 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?






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






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






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






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






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






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






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






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






50. Sambuca liqueur can be made...