Miscellaneous

Question 1

What happens during distillation?

a) Yeast eat sugars to produce alcohol
b) Ethanol and water are separated
c) Water boils at a lower temperature than alcohol
d) Ethanol is added to raise the alcoholic strength

Answer 1

b) Ethanol and water are separated

Question 2

What does the term ‘Fine Champagne’ indicate when it appears on a bottle of Cognac?

a) The grapes were grown in the sub-region Fine Champagne
b) At least 50% of the grapes were grown in the sub-region Petite Champagne
c) The Cognac has been aged for at least 10 years
d) At least 50% of the grapes were grown in the sub-region Grande Champagne

Answer 2

d) At least 50% of the grapes were grown in the sub-region Grande Champagne

Question 3

What is the minimum age of a VSOP Cognac?

a) 12 months
b) 2 years
c) 4 years
d) 6 years

Answer 3

c) 4 years

Question 4

Which one of the following do distillers use to make their final spirit?

a) Heads
b) Hearts
c) Low Wines
d) Tails

Answer 4

b) Hearts

Question 5

Which one of the following lists puts the processes used to make Tequila in the correct order?

a) Crushing, cooking, fermentation, formulation
b) Formulation, cooking, fermentation, crushing
c) Cooking, crushing, formulation, fermentation
d) Crushing, formulation, cooking, fermentation

Answer 5

c) Cooking, crushing, formulation, fermentation

Question 6

Light and heavy marks are terms used in the production of which spirit?

a) Tequila
b) Rum
c) Bourbon
d) Vodka

Answer 6

b) Rum

Question 7

Which one of the following statements is true?

a) Rums must be distilled in pot stills.
b) A spirit that was distilled to 96% abv can be called a rum.
c) A distiller does not need to dilute molasses with water before distillation.
d) Spanish styles of rum are typically light- to medium-bodied with a smooth mouthfeel.

Answer 7

d) Spanish styles of rum are typically light- to medium-bodied with a smooth mouthfeel.

Question 8

What is the boiling point of ethanol?

a) 65.5°C
b) 70.5°C
c) 78.3°C
d) 85.5°C

Answer 8

c) 78.3°C

Question 9

A spirit with raisin, floral, oak and rancio aromas with a smooth mouthfeel best describes a

a) VS Cognac
b) Blanche Armagnac
c) Calvados
d) XO Cognac

Answer 9

d) XO Cognac

Question 10

What are the aging requirements for Cognac?

VS:
VSOP:
XO:

Answer 10

VS: 2yrs
VSOP: 4yrs
XO: 10 yrs (used to be 6yrs up until 2018)

Question 11

What are the regions/countries Pisco can be made in?

Answer 11

Chile & Peru

Question 12

Is Pisco typically aged?

Answer 12

No

Question 13

What fruits are Calvados made from?

Answer 13

Apples & Pears

Question 14

What are the 3 Cognac distillation requirements?

Answer 14

Must be double pot still distilled
Directly heated with flames
Must use worm tub condenser

Question 15

What is the minimum aging/maturation requirements for Cognac?

Answer 15

Minimum of 2yrs in oak barrels

Question 16

What is the minimum aging/maturation requirements for Armagnac?

Answer 16

Minimum 3 months in inert vessel

Minimum 1yr in oak barrels

Question 17

What is the aging requirements for Armagnac?

Blanche:
VS:
VSOP: 
XO: 
Hors d’Age, Vintage:

Answer 17

Blanche: 3 months in stainless steel, concrete, or glass (inert vessel)
VS: 1 year
VSOP: 4 years
XO: 6 years (NOT 10 LIKE COGNAC)
Hors d’Age, Vintage: 10yrs minimum