Deck 12: Spirits

Question 1

The brown color in spirits such as brandy and scotch is a result of:

A)The distillation process.
B)The origin of the grain.
C)The oak casks they are fermented in.
D)Additional flavoring from herbs and such.

Answer 1

The oak casks they are fermented in.

Question 2

What is the minimum alcohol content required to be called a spirit?

A)20%
B)12%
C)1%
D)45%

Answer 2

20%

Question 3

What is the difference between a spirit and a liqueur?

A)No difference.
B)Added sugar.
C)Where it is made.
D)It is marketing.

Answer 3

Added sugar.

Question 4

If someone wants a cocktail without anything other than liquor in it, they should order it _____.

A)Straight up.
B)On the rocks.
C)Blended
D)Neat or Straight.

Question 5

Which of the following is untrue about gin?

A)It was developed in Holland.
B)It uses Juniper berries.
C)Plymouth Gin is the number one produced type of gin.
D)It is used in the Singapore Sling as the basis for the cocktail.

Question 6

What is the minimum percentage of corn that must be used in bourbon whiskey?

A)25%
B)51%
C)75%
D)100%

Question 7

Scotch is mostly made in _____ .

A)Used barrels or casks
B)New barrels or casks
C)Steel tanks
D)None of the above

Question 8

Glenfiddich, Glenlivet, and Macallan are from what region in Scotland?

A)Lowlands
B)Islay
C)Highlands
D)Speyside

Question 9

The predominant grape in Cognac is ______.

A)Merlot
B)Airén
C)Ugni Blanc
D)Cabernet Sauvignon

Question 10

What is the name of the spirit used in a Caipirinha?

A)Rum
B)Tequila
C)Mezcal
D)Cachaça

Question 11

What is the name of the sake that has a slight amount of brewer's yeast added to it?

A)Junmai
B)Honjozo
C)Junmai Ginjo
D)Junmai Daiginjo

Question 12

What is the average alcohol content in undiluted sake?

A)8-11%
B)12-15%
C)17-20%
D)21-25%

Question 13

Sake comes from ______.

A)Japan
B)China
C)India
D)The United States

Question 14

Which of the following is not an ingredient in "true sake"?

A)Water
B)Mold
C)Rice
D)Yeast

Question 15

In the sake breweries, when wooden barrels were used, what percentage of sake was lost or evaporated?

A)None
B)1%
C)3%
D)5%

Question 16

How long does the steamed rice need to ferment with the mold during the initial stages of the sake making process?

A)5-7 days
B)1-2 days
C)4-6 hours
D)2-3 weeks

Question 17

What is the name of the mold or microorganism that is used to make sake?

A)Amylase
B)Saccharomyces Cerevisiae
C)Moromi
D)Aspergillus Oryzae

Question 18

How long does it take for a sake to mature?

A)4-6 weeks.
B)2-3 months.
C)9-12 months.
D)2-3 years.

Question 19

The title of the person who makes sake is a:

A)Wine maker
B)T?ji
C)Futs?-shu
D)K?ji

Question 20

What is the name for undiluted sake?

A)Nigori
B)Koshu
C)Genshu
D)Amazake