Chapter 10

Question 1

What is the most likely method of producing a spiced rum?

Re-distillation with the botanicals
Maceration with the botanicals
Original distillation with the botanicals
Addition of artificial flavoring

Answer 1

Maceration with the botanicals

Question 2

London Dry is a style of what?

Tequila
Brandy
Gin
Vodka

Answer 2

Gin

Question 3

What does Old Tom indicate when used on a gin label?

The gin has been sweetened
The gin was made by someone name Tom
The gin has artificial flavours
The gin has been aged in oak

Answer 3

The gin has been sweetened

Question 4

Which of the following is most likely to exhibit louching when water is added to it?

Ouzo
Raki
Pastis
All of the Above

Answer 4

All of the Above

Ouzo
Raki
Pastis

Question 5

What must be the dominant flavour in gin?

Orange peel
Angelica Root
Anise
Juniper

Answer 5

Juniper

Question 6

What are the three categories of Bitter Spirits?Aperitif, Digestif, Cocktail
Aperitif, Cocktail, Liqueur
Cocktail, Digestif, Gin
Cocktail, Genever, Sambuca

Answer 6

Aperitif, Digestif, Cocktail

Question 7

Which ingredient is required to be in Pastis?

Saffron
Juniper
Liquorice
Cardamom

Answer 7

Liquorice

Question 8

Historically digestifs were consumed to?

Make the consumer hungry
Aid in digestion
Make foods taste sweeter
Add flavour to a cooked meal

Answer 8

Aid in digestion

Question 9

A liqueur would correctly be described as

Make the consumer hungry
Aid in digestion
Make foods taste sweeter
Add flavour to a cooked meal

Answer 9

Sweet

Question 10

Where is raki from?

Turkey
Hungary
Slovenia
Greece

Answer 10

Turkey