Test your basic knowledge |

Certified Specialist Of Spirits

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.
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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. Which of the following is NOT a cold extraction method...
Heart
Distllation---distillation is a heat extraction method.
3 years
Pulque

2. Barrel aged Rum may lose up to _________ a year of product to evaporation in the hotter producing areas.
Tahona
10% a year
Curacao
pre-used white oak whiskey barrels

3. The Highlands Region of Tequila produces a style of tequila that is considerably more_______________ than the Lowland Tequila Region.
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
Dissolve or melt
loral and fruity
Hydrolysis

4. 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.
pyrolysis
Full-bodied and pungent
more than one distillery

5. The most commonly used process of neutralizing vodka after distillation utilizes...
London Dry gin
a solvent with a hint of lemon
Curacao
Charcoal

6. What are the five requirements for Bourbon Whiskey?
Compounding
45% alcohol by volume
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
ugar cane juice and/or molasses

7. Non-alcoholic beverages - such as beer and wine may contain no more than_____ percent alcohol by Volume (abv).
Two and one-half percent (2.5%)
pyrolysis
Water
0.5% abv

8. If a Rum is produced in the Agricole tradition - it must...
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
marc
Be made from raw sugar cane - not molasses
Distiller's beer

9. Spain produces and consumes large quantities of gin. What is the most prevalent gin style in Spain?
t least one year
London Dry gin
Blackthorn Plum
ugar cane juice and/or molasses

10. If an American whiskey is labeled 'Straight' - what does that signify?
Crisp and Clean - Medium - Creamy
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
Aguamiel
pre-used white oak whiskey barrels

11. Agave is derived from the Greek word for...
10% a year
Bottled in Bond
Pulque
Noble

12. The minimum aging time in barrel for Extra Anejo tequila is...
Bottled in Bond
3 years
Grapes/Fruits
45% alcohol by volume

13. The first New World spirit category to be developed commercially is...
120 proof
Rum
London Dry gin
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

14. Slower-working yeast cultures cause more esters to develop in fermentation - thus creating...
Grains
exported in bulk and bottled outside the country
Bottled in Bond
Fuller-tasting rums

15. The congener acetaldehyde in vodka would most likely produce aroma/flavor characteristics of...
Coffee or wine
Charcoal
125 proof or less
warmer

16. Vodka in its 'original' form comes in three flavor presentation styles - that are...
Bottled in Bond
Crisp and Clean - Medium - Creamy
2 years minimum
191.2 proof

17. Caramelized oak sugars from toasting or charring a barrel come primarily from the...
pre-used white oak whiskey barrels
mixture of cooked grains and water before adding yeast
Jicama
Hemi-cellulose component

18. Scotch whisky requires a longer maturation than its bourbon cousin because...
exported in bulk and bottled outside the country
permit added caramel coloring
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
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

19. The harvested stem of the agave is called a cabeza or...
Pina
50/50
6--8 years
The Caribbean Islands

20. The 'New World' styles of whiskey showcase the impact of...
Prior to fermentation
3 years
with juniper - although any other botanicals may be used also
maturation profile

21. The alcohol range for most Gin in the U.S. is...
decomposed plant matter
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
Succulent
80--94

22. In whiskey - 'mash' refers to...
0.5% abv
mixture of cooked grains and water before adding yeast
Fewer congeners
10% a year

23. A product listed as '90 Proof' would be equivalent to...
45% alcohol by volume
Dissolve or melt
Mixto (will be labeled as 'Tequila')
Aguamiel

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

25. Water boils at 212 F. At about what temperature will ethyl alcohol boil?
173F
Fewer congeners
Water
3 years

26. Liqueur is derived for the latin term 'liquifacere' meaning...
Impurities in the alcohol after distillation
The Caribbean Islands
Blackthorn Plum
Dissolve or melt

27. 'Compound Gin' may be created in which two methods...
Prior to fermentation
Cold Compounding and Compounding Essence
in any country; generic liqueur
The Triangle Trade

28. 'Mixto Tequila' requires a minimum content of ________ agave.
Mixto (will be labeled as 'Tequila')
Cold Compounding and Compounding Essence
51% agave
Distilled and bottled in Mexico

29. The blue agave is reproduced commercially through asexual reproduction and will be ready for harvest in...
Backset - also called Sour Mash Method.
6--8 years
Hydrolysis
120 proof

30. In tequila - the Lowlands region of the Valle de Tequila is noticeably ___________ than the Highlands.
warmer
Distilled and bottled in Mexico
Distiller's beer
Fuller-tasting rums

31. The non-distilled beverage alcohol crafted from agave is called...
Grapes/Fruits
Fewer congeners
mixture of cooked grains and water before adding yeast
Pulque

32. Holland became famous for what type of liqueur...
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
Pulque
Heart
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)

33. 'Overproof Rum' is an official classification that requires a minimum bottling proof of...
6 months in barrel; 1 year in larger casks
Bottled in Bond
Kidney and bladder problems
120 proof

34. In the U.S. - Brandy must achieve a minimum bottling of 80 proof (40% abv). In Europe - the minimum strength at bottling is...
6 months in barrel; 1 year in larger casks
Flavor extraction method & base spirit selection
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
36% alcohol72 proof

35. Peat - which gives Scotch Whisky a distinctive smoky aroma and flavor is...
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
Evaporation and condensation
decomposed plant matter
water of life

36. The minimum sugar content allowed in liqueurs is...
Two and one-half percent (2.5%)
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
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
Cold Compounding and Compounding Essence

37. The historic trade pattern of Rum from the Caribbean colonies to the U.S. to Africa was referred to as...
The Triangle Trade
Two and one-half percent (2.5%)
2 years minimum
3 years

38. The extracted and cooked sap of the harvested agave is called...
51% agave
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
loral and fruity
Aguamiel

39. Vodka regulations require distillation at 190 Proof or higher because...
pre-used white oak whiskey barrels
Succulent
the intent is to create a neutral spirit by cooking off most odor and flavor compounds
6 months in barrel; 1 year in larger casks

40. A Tennessee whiskey is different from a bourbon whiskey because it is...
The Caribbean Islands
charcoal mellowed
Pineau de Charentes
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.

41. Irish Pot Still Whiskey is made from 100% barley in malted and unmalted form and is...
only made in Ireland
Hemi-cellulose component
Distllation---distillation is a heat extraction method.
Fuller-tasting rums

42. Armagnac may be the result of a single distillation in a...
Pulque
column/pot combination still
Backset - also called Sour Mash Method.
Hemi-cellulose component

43. Gin requires an additional flavoring beyond its spirit base as part of its standard identity.At an absolute minimum - it must be flavored...
125 proof or less
with juniper - although any other botanicals may be used also
warmer
Dissolve or melt

44. In general terms - Plymouth Gin will be _________________________than London Dry Gin.
Brouillis
More full-bodied
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
a solvent with a hint of lemon

45. Which of the terms below is NOT one of the five classifications of post-distilled tequila?
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
Two and one-half percent (2.5%)
permit added caramel coloring
Barley

46. The process step in which the inulin is converted to fermentable sugars is called...
Place of work
Flavor extraction method & base spirit selection
Hydrolysis
Pineau de Charentes

47. The least costly method of producing liqueurs is...
varietal-specific brandies
Compounding
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
Fewer congeners

48. Anejo tequila must be aged in wooden barrels no larger than 600 liters for...
Backset - also called Sour Mash Method.
column/pot combination still
in any country; generic liqueur
t least one year

49. The two distinct families of Brandy are...
Aguamiel
Grapes/Fruits
191.2 proof
the age of the youngest rum in the blend

50. Prior to harvesting an agave plant for tequila a necessary step is to...
Backset - also called Sour Mash Method.
mixture of cooked grains and water before adding yeast
Cut the flower stalk
the age of the youngest rum in the blend