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. The most commonly used process of neutralizing vodka after distillation utilizes...
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.
Prior to fermentation
Charcoal
Water

2. In whiskey - 'mash' refers to...
36% alcohol72 proof
mixture of cooked grains and water before adding yeast
51% agave
Place of work

3. The predominant ingredient used for vodka production throughout the world is...
50/50
Fewer congeners
Grains
Grapes/Fruits

4. The two distinct families of Brandy are...
Cold Compounding and Compounding Essence
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
only made in Ireland
Grapes/Fruits

5. Holland became famous for what type of liqueur...
125 proof or less
pre-used white oak whiskey barrels
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.

6. 'Overproof Rum' is an official classification that requires a minimum bottling proof of...
Distllation---distillation is a heat extraction method.
with juniper - although any other botanicals may be used also
120 proof
Fuller-tasting rums

7. Vodka is distilled to a very high proof level because producers want...
191.2 proof
Fewer congeners
Full-bodied and pungent
Be made from raw sugar cane - not molasses

8. Non-alcoholic beverages - such as beer and wine may contain no more than_____ percent alcohol by Volume (abv).
120 proof
Hydrolysis
loral and fruity
0.5% abv

9. Gin requires an additional flavoring beyond its spirit base as part of its standard identity.At an absolute minimum - it must be flavored...
loral and fruity
45% alcohol by volume
with juniper - although any other botanicals may be used also
10% a year

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

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

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12. Irish Pot Still Whiskey is made from 100% barley in malted and unmalted form and is...
Evaporation and condensation
only made in Ireland
Distilled and bottled in Mexico
Grains

13. 'Mixto Tequila' requires a minimum content of ________ agave.
Prior to fermentation
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
120 proof
51% agave

14. Genever/Hollands style Gins are not limited to being fermented and distilled in either...
with juniper - although any other botanicals may be used also
Holland or Belgium
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur
Jicama

15. The global definition for whiskey 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
Be made from raw sugar cane - not molasses
varietal-specific brandies
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.

16. Liqueur is derived for the latin term 'liquifacere' meaning...
3 years
Rum
Dissolve or melt
Flavor extraction method & base spirit selection

17. The primary contributor to the color of whiskies ...
Cold Compounding and Compounding Essence
The Caribbean Islands
Up to 15% wine base - but 12.5% of the 15% must be of the same fruit listed on the label.
caramelized wood sugars in the barrel

18. Only Bourbob whiskey must be aged at...
Aguamiel
125 proof or less
Distiller's beer
Curacao--a bitter orange liqueur derived from oranges from the Curacao island of the Caribbean. Now a generic liqueur

19. Blended (Vatted) Malt Scotch Whisky: a blend of Single Malt Scotch Whiskies - which have been distilled at ________________ - Do not confuse with 'Blended Scotch Whisky.'
Curacao
Bottled in Bond
6--8 years
more than one distillery

20. Cordial is derived from the Latin word 'cordialis' meaning...
Heart
the age of the youngest rum in the blend
6--8 years
160 proof

21. The minimum sugar content allowed in liqueurs is...
Cut the flower stalk
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.
marc
Two and one-half percent (2.5%)

22. The term 'beverage' is derived from the Latin bibere - meaning...
to drink
Fuller-tasting rums
Be made from raw sugar cane - not molasses
Two and one-half percent (2.5%)

23. The primary flavoring agent for Sloe Gin is...
191.2 proof
Evaporation and condensation
Blackthorn Plum
one year minimum

24. If labeled as '100% Agave' the tequila must be...
Distilled and bottled in Mexico
Prior to fermentation
Two and one-half percent (2.5%)
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

25. Dunder - in rum - is most similar to what New World whiskey makers refer to as __________________.
Backset - also called Sour Mash Method.
125 proof or less
Pina
warmer

26. The alcohol range for most Gin in the U.S. is...
80--94
mixture of cooked grains and water before adding yeast
Backset - also called Sour Mash Method.
Holland or Belgium

27. The process step in which the inulin is converted to fermentable sugars is called...
Brouillis
Pineau de Charentes
Bottled in Bond
Hydrolysis

28. Which of the following is NOT a cold extraction method...
More full-bodied
exported in bulk and bottled outside the country
Brouillis
Distllation---distillation is a heat extraction method.

29. Natural ethanol is described as resembling...
a solvent with a hint of lemon
Charcoal
caramelized wood sugars in the barrel
Place of work

30. The extracted and cooked sap of the harvested agave is called...
Aguamiel
Impurities in the alcohol after distillation
Prior to fermentation
More full-bodied

31. Rum may be made from...
More full-bodied
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
Grains
ugar cane juice and/or molasses

32. What are the five requirements for Bourbon Whiskey?
Jicama
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
pyrolysis
Rum

33. In tequila - the Lowlands region of the Valle de Tequila is noticeably ___________ than the Highlands.
120 proof
warmer
column/pot combination still
Pina

34. If an American whiskey is labeled 'Straight' - what does that signify?
191.2 proof
pyrolysis
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
water of life

35. Brandy made by the Solera Process...
requires topping barrels from other barrels in a series (similar to Sherry Solera Process).
6--8 years
Rum
exported in bulk and bottled outside the country

36. For rums - U.S. recognizes only Anejo designation at a...
one year minimum
Crisp and Clean - Medium - Creamy
charcoal mellowed
173F

37. Barrel aged Rum may lose up to _________ a year of product to evaporation in the hotter producing areas.
Holland or Belgium
one year minimum
in any country; generic liqueur
10% a year

38. Under E. U. rules - Armagnac may produce both vintage dated and...
10% a year
varietal-specific brandies
Pineau de Charentes
Charcoal

39. EU Brandy rules stipulate that brandy aged in oak barrels or casks...
6 months in barrel; 1 year in larger casks
Tahona
Sugar cane or molasses - Grape concentrate - Root vegetables - Gin does not specify a particular spirit source.
exported in bulk and bottled outside the country

40. The French designation for a pomace brandy is...
Charcoal
loral and fruity
Mixto (will be labeled as 'Tequila')
marc

41. The least costly method of producing liqueurs is...
Distiller's beer
Compounding
Curacao
Two and one-half percent (2.5%)

42. Peat - which gives Scotch Whisky a distinctive smoky aroma and flavor is...
Crafted from grain - Distilled at less than 190 proof - Aged in oak containers - Bottled at no less than 80 proof c.
decomposed plant matter
125 proof or less
80--94

43. Two of the four sources of flavor for all liqueurs are...
Flavor extraction method & base spirit selection
6 months in barrel; 1 year in larger casks
Jicama
Crisp and Clean - Medium - Creamy

44. Caramelized oak sugars from toasting or charring a barrel come primarily from the...
10% a year
36% alcohol72 proof
Hemi-cellulose component
191.2 proof

45. A product listed as '90 Proof' would be equivalent to...
Gold (Gold is not recognized as a classification; Gold is Joven Abocado classification.)
Backset - also called Sour Mash Method.
column/pot combination still
45% alcohol by volume

46. The maximum proof of distillation for bourbon whiskey is...
to drink
160 proof
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
36% alcohol72 proof

47. The agave is classified in plant terminology as a...
Aguamiel
Succulent
Coffee or wine
Be made from raw sugar cane - not molasses

48. Common heat distillation cannot exceed...
173F
191.2 proof
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
more than one distillery

49. The 'New World' styles of whiskey showcase the impact of...
Full-bodied and pungent
Hemi-cellulose component
maturation profile
Prior to fermentation

50. Agave is one of the six primary areas of tequila flavor. Of the following five - which is NOT a primary source of flavor?...
2 years minimum
Jicama
More full-bodied
maturation profile