Spirits 101 Quiz

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Spirits 101 Quiz - Quiz

Covers basic types and flavors of common spirits.


Questions and Answers
  • 1. 

    What is a 'spirit?'

    • A.

      Spirits are distillations of fermented beverages.

    • B.

      Spirits are liquids that get their character from barrels used to make other alcholic liquids.

    • C.

      Spirits are any alcoholic beverage that is stronger than 15% Alcohol by Volume [ABV]

    • D.

      Spirits is the direct translation of "Eau de Vie" into English.

    Correct Answer
    A. Spirits are distillations of fermented beverages.
    Explanation
    Spirits are distillations of fermented beverages. This means that spirits are alcoholic beverages that have been made through the process of distillation, which involves heating and cooling the fermented liquid to separate the alcohol from other components. This process results in a higher alcohol content compared to other types of alcoholic beverages.

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  • 2. 

    Which spirits are colorless immediately after distillation, and which are amber in color? 

    • A.

      All spirits are colorless immediately after distillation.

    • B.

      Only Vodkas and Gins are colorless, and the rest are amber.

    • C.

      Only Whisky is Amber; all the rest are colorless.

    • D.

      There is no such thing as a clear distillate.

    Correct Answer
    A. All spirits are colorless immediately after distillation.
    Explanation
    All spirits are colorless immediately after distillation because the color in spirits comes from aging in wooden barrels or the addition of artificial coloring. Distillation is the process of separating alcohol from other substances, and during this process, the color is not present in the distilled liquid. The color is acquired later through aging or additives.

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  • 3. 

    Where do brown spirits [dark rum, brandy, whiskey] get their color? 

    • A.

      Brown Spirits get their color from aging in oak barrels, or from artificial coloring.

    • B.

      Brown Spirits get color only if the base material was brown to begin with.

    • C.

      Brown coloring comes from oak aging only.

    • D.

      Brown spirits get their coloring from lgihtly toasting the distillate, caramelizing the remaining residual sugars.

    Correct Answer
    A. Brown Spirits get their color from aging in oak barrels, or from artificial coloring.
    Explanation
    Brown spirits get their color from aging in oak barrels, or from artificial coloring. The process of aging in oak barrels allows the spirit to absorb compounds from the wood, which gives it a rich brown color. Additionally, some spirits may be artificially colored to achieve the desired hue.

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  • 4. 

    IF a distiller wants to add a flavor to the spirit they can generally use what methods?

    • A.

      Maceration:

    • B.

      Infusion

    • C.

      Percolation

    • D.

      Straight addition of aritifical flavor

    Correct Answer(s)
    A. Maceration:
    B. Infusion
    C. Percolation
    D. Straight addition of aritifical flavor
    Explanation
    A distiller can generally add flavor to a spirit using methods such as maceration, infusion, percolation, or the straight addition of artificial flavor. Maceration involves soaking the flavoring agent in the spirit to extract its flavors. Infusion involves steeping the flavoring agent in the spirit to infuse its flavors. Percolation involves passing the spirit through the flavoring agent to extract its flavors. Lastly, the straight addition of artificial flavor refers to directly adding artificial flavoring to the spirit without any additional processes.

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  • 5. 

    How does the 'proof' on the label relate to the 'Alcohol by Volume %'? 

    • A.

      The Proof is 2x the value of the Alcohol by Volume.

    • B.

      The Proof is 1/2 x the Alcohol by Volume.

    • C.

      The Proof is the (Alcohol by Volume x 4)/ 750ml

    • D.

      The Proof and the Alcohol by Volume are unrelated.

    Correct Answer
    A. The Proof is 2x the value of the Alcohol by Volume.
    Explanation
    The proof on the label is directly related to the Alcohol by Volume %. The proof is calculated by multiplying the Alcohol by Volume % by 2. This means that if the Alcohol by Volume % is 10%, the proof would be 20.

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  • 6. 

    'Proof' was a measure created in Britain based on the ability of gunpowder to combust when soaked in the spirit. It remained the common measure of Alcoholic strength until the 1980s.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement is true because "proof" was indeed a measure of alcoholic strength in Britain. It was based on the ability of gunpowder to combust when soaked in the spirit. This measure remained in use until the 1980s, indicating that it was a common way to determine the strength of alcoholic beverages in Britain for a significant period of time.

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  • 7. 

    What is the Alcohol by Volume range for most spirits?

    • A.

      30-40%

    • B.

      40-50%

    • C.

      50-60%

    • D.

      60-70%

    Correct Answer
    B. 40-50%
    Explanation
    Though some brandies, whiskies, and Rums may reach over 60%, 40-50% is the common range.

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  • 8. 

    What may vodka be distilled from? 

    • A.

      Potatoes

    • B.

      Rye

    • C.

      Grapes

    • D.

      Beets

    • E.

      Molasses

    • F.

      Tree Sap

    • G.

      Milk

    Correct Answer(s)
    A. Potatoes
    B. Rye
    C. Grapes
    D. Beets
    E. Molasses
    F. Tree Sap
    G. Milk
    Explanation
    You can make vodka out of pretty much anything you want. It is a neutral, clear spirit.

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  • 9. 

    Which country can claim to be the Originator of Gin? 

    • A.

      Holland

    • B.

      The United Kingdom

    • C.

      France

    • D.

      The Czech Republic

    Correct Answer
    A. Holland
    Explanation
    Usually associated with Britain, but developed in Holland.

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  • 10. 

    How is gin produced? 

    • A.

      Make a neutral spirit, then flavor it with various Botanicals, always including Juniper.

    • B.

      Ferment the juice of juniper berries, then age in oak casks for 3 months.

    • C.

      Neutral spirit is combined with citrus liqueur.

    • D.

      Gin and vodka share exactly the same production methods.

    Correct Answer
    A. Make a neutral spirit, then flavor it with various Botanicals, always including Juniper.
    Explanation
    The correct answer explains that gin is produced by making a neutral spirit and then flavoring it with various botanicals, always including Juniper. This process involves infusing the neutral spirit with the flavors of different botanicals, which gives gin its distinct taste. Juniper is an essential ingredient in gin production, as it provides the characteristic piney and herbal flavor that is associated with gin.

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  • 11. 

    True or false: London Dry gin has to be made in London.  

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    London Dry gin does not have to be made in London. The term "London Dry" refers to a specific style of gin that is characterized by its production method. London Dry gin can be made anywhere in the world as long as it follows the traditional production process, which includes using a neutral spirit and re-distilling it with botanicals. The name "London Dry" is derived from the historical association of this style of gin with London, but it is not a geographical requirement.

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  • 12. 

    What is Brandy?  

    • A.

      A spirit made by distilling fruit wine.

    • B.

      A Vin de Liqueur.

    • C.

      A spirit made by fermenting and distilling barley.

    • D.

      A spirit made by fermenting and distilling corn.

    Correct Answer
    A. A spirit made by distilling fruit wine.
    Explanation
    Brandy is a spirit that is produced by distilling fruit wine. This means that the process of making brandy involves fermenting fruit juice to create wine, and then distilling that wine to produce a higher alcohol content. This explanation aligns with the given correct answer, which states that brandy is made by distilling fruit wine.

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  • 13. 

    The European Union requires any liquid claiming the name "brandy" to be______________. 

    • A.

      Aged minimum 6 months in oak

    • B.

      Aged for 5 years

    • C.

      Distilled four times.

    • D.

      Filtered thorugh Maplewood Charcoal.

    Correct Answer
    A. Aged minimum 6 months in oak
    Explanation
    The European Union requires any liquid claiming the name "brandy" to be aged minimum 6 months in oak. This means that in order for a product to be labeled as brandy in the European Union, it must undergo a maturation process of at least 6 months in oak barrels. This aging process in oak helps to develop the unique flavors and characteristics of brandy.

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  • 14. 

    Where does the name Brandy come from?

    • A.

      the Dutch word for burned wine, "Brandewijn."

    • B.

      The Brand used to mark the oak casks to differentiate it from the wine barrels during overseas shipping.

    • C.

      Sailors were known to "be Randy" after consuming the liquid.

    • D.

      Brandy is the name of the commune in Northcentral France where the liquid first became famous.

    Correct Answer
    A. the Dutch word for burned wine, "Brandewijn."
    Explanation
    The correct answer for the origin of the name Brandy is the Dutch word for burned wine, "Brandewijn." This explanation suggests that the name Brandy is derived from the Dutch term for distilled wine, which was commonly produced and consumed in the Netherlands. The term "Brandewijn" eventually evolved into the English word "Brandy," referring to the alcoholic beverage made through the distillation of wine.

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  • 15. 

    Which of the following are Brandy? 

    • A.

      Cognac

    • B.

      Armagnac

    • C.

      Calvados

    • D.

      Bourbon

    • E.

      Pineau de Charentes

    • F.

      Islay Single Malt

    Correct Answer(s)
    A. Cognac
    B. Armagnac
    C. Calvados
    Explanation
    Cognac, Armagnac, and Calvados are all types of brandy. Brandy is a spirit that is made by distilling wine or fermented fruit juice. Cognac is a type of brandy that is produced in the Cognac region of France and is known for its smooth and rich flavor. Armagnac is another type of brandy that is produced in the Armagnac region of France and has a more rustic and robust flavor compared to Cognac. Calvados is a brandy that is made from apples and is produced in the Normandy region of France. Bourbon, Pineau de Charentes, and Islay Single Malt are not brandies.

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  • 16. 

    What is Cognac? 

    • A.

      A grape-based brandy from Western France, made from Ugni Blanc, Folle Blanche, and Colombard.

    • B.

      An apple-based brandy from Normandy.

    • C.

      A corn based spirit from Eastern France.

    • D.

      A whisky from the Hennesy region of France

    Correct Answer
    A. A grape-based brandy from Western France, made from Ugni Blanc, Folle Blanche, and Colombard.
    Explanation
    Cognac is a type of brandy that is made from grapes, specifically the Ugni Blanc, Folle Blanche, and Colombard varieties. It is produced in Western France and is known for its distinct flavor and aging process. The grapes are fermented and then distilled, resulting in a high-proof spirit that is aged in oak barrels for a minimum of two years. The aging process gives Cognac its smooth and complex taste, with notes of fruit, spice, and oak. Cognac is often enjoyed as a sipping spirit or used as an ingredient in cocktails.

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  • 17. 

    If a guest asks for Martell, Courvoisier, Remy-Martin, or Hennessy.... they are asking for_______________?  

    • A.

      Cognac

    • B.

      Armagnac

    • C.

      Calvados

    • D.

      Grand Cru Bordeaux

    Correct Answer
    A. Cognac
    Explanation
    If a guest asks for Martell, Courvoisier, Remy-Martin, or Hennessy, they are asking for Cognac. These brands are well-known producers of Cognac, which is a type of brandy made in the Cognac region of France. Cognac is known for its smooth and rich flavor, and it is often enjoyed as a sipping spirit or used in cocktails.

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  • 18. 

    Define "Pommace Spirits."

    • A.

      Spirits distilled from the wine pressed off of the spent grape solids [known as "pommace"] leftover from a winemaking process.

    • B.

      French distilled spirits made from potatoes [known in France as "Pomme de Terre"]

    • C.

      American Fruit brandies, mad efrom any fruit except grapes.

    • D.

      A Brandy made only from over-ripe, almost rotten Pommaceous fruits [like apples and pears]

    Correct Answer
    A. Spirits distilled from the wine pressed off of the spent grape solids [known as "pommace"] leftover from a winemaking process.
    Explanation
    Pommace spirits are spirits that are distilled from the wine pressed off of the spent grape solids, also known as "pommace," that are left over from the process of making wine. This means that after the grapes are pressed to extract the juice for winemaking, the remaining grape solids are used to create these spirits. Pommace spirits are a byproduct of the winemaking process and are typically made from grapes.

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  • 19. 

    What is an "Eau-de-Vie?"

    • A.

      Fruit-based, alembic-pot-still-fermented, unaged brandies.

    • B.

      White oak aged apple brandies.

    • C.

      Any distilled spirit.

    • D.

      Grain based, continuous still, aged brandies.

    Correct Answer
    A. Fruit-based, alembic-pot-still-fermented, unaged brandies.
    Explanation
    An "Eau-de-Vie" refers to fruit-based brandies that are made using an alembic-pot still fermentation process and are not aged. This means that the brandies are distilled from fermented fruit and do not undergo any aging process in oak barrels.

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  • 20. 

    What is Calvados?

    • A.

      A Brandy from Normandy, France. Made from distilled Apple and Pear ciders.

    • B.

      An Eau de Vie from Provence, France. Made from 100% pear.

    • C.

      An oak aged corn wine.

    • D.

      Black raspberry liqueur, macerated with violets.

    Correct Answer
    A. A Brandy from Normandy, France. Made from distilled Apple and Pear ciders.
    Explanation
    Calvados is a type of brandy that originates from Normandy, France. It is produced by distilling apple and pear ciders, giving it a unique flavor profile. The process of distillation helps to concentrate the flavors and aromas of the fruits, resulting in a rich and fruity spirit. Calvados is often aged in oak barrels, which imparts additional complexity and depth to the final product. This explanation aligns with the given correct answer, which states that Calvados is a brandy made from distilled apple and pear ciders.

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  • 21. 

    What is rum? 

    • A.

      A spirit distilled from fermented cane sugar or molasses.

    • B.

      A spirit distilled from any agave species.

    • C.

      A spirit made from a grain base, infused with brown sugar and carribean spices.

    • D.

      A spirit made from any plant base, filtered through sugarcane charcoal prior to bottling.

    Correct Answer
    A. A spirit distilled from fermented cane sugar or molasses.
    Explanation
    Rum is a spirit that is made through the process of distillation from fermented cane sugar or molasses. This means that the raw materials used to produce rum are either cane sugar or molasses, which are fermented and then distilled to create the final product.

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  • 22. 

    The color a rum indicates the amount of time it has spent in oak barrel; darker rums have spent more time in oak than lighter rums. 

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Though it's true that color deepens with time in oak barrel, prodcuers are allowed to artifically add color with caramel and other addititives.

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  • 23. 

    What is Tequila made from?  

    • A.

      Distilled from the fermented juice of the cooked pineapple heart of the Blue Agave Plant

    • B.

      Distilled from the fermented juice of any Agave plant or pineapple relative.

    • C.

      Distilled from ground-roasted mexican sweet potatoes.

    • D.

      Distilled from the Nevara Cochiloso, an indigineous Mexican sugarcane.

    Correct Answer
    A. Distilled from the fermented juice of the cooked pineapple heart of the Blue Agave Plant
    Explanation
    Tequila is made from the fermented juice of the cooked pineapple heart of the Blue Agave Plant. This process involves cooking the pineapple heart, fermenting the juice, and then distilling it to produce tequila. The Blue Agave Plant is specifically used in the production of tequila, making this the correct answer.

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  • 24. 

    What is the correct order of tequila aging terms, from youngest to oldest? 

    • A.

      Blanco, Reposado, Anejo, Extra Anejo.

    • B.

      Reposado, Anejo, Blanco

    • C.

      Anejo, Reposado, Blanco, Extra Blanco

    • D.

      Extra Anejo, Anejo, reposado, Blanco.

    Correct Answer
    A. Blanco, Reposado, Anejo, Extra Anejo.
    Explanation
    Blanco, Reposado, Anejo, Extra Anejo are all aging terms; Extra Anejo is a new aging term introduced in 2006, indicating 3+ years in oak.

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  • 25. 

    Scotch is a type of Whisky that must be produced in Scotland. 

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Scotch is a specific type of whisky that is legally required to be produced in Scotland. This means that any whisky labeled as "Scotch" must meet certain production standards and be made exclusively in Scotland. Therefore, the statement "Scotch is a type of Whisky that must be produced in Scotland" is true.

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  • 26. 

    The Flavor profile most commonly associated with Scotch is __________. 

    • A.

      Peat; this comes from the smoke from the peat fires used to heat the grain used to make it.

    • B.

      Vanilla; this comes from the time the wine spends in oak barrels.

    Correct Answer
    A. Peat; this comes from the smoke from the peat fires used to heat the grain used to make it.
    Explanation
    The flavor profile most commonly associated with Scotch is peat. This flavor comes from the smoke produced by peat fires that are used to heat the grain used in the production of Scotch whisky. The smoky and earthy characteristics of peat give Scotch its distinctive taste, making it a defining feature of this type of whisky.

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  • 27. 

    What is Armagnac? 

    • A.

      A grape-based brandy from Western France, made from Ugni Blanc, Folle Blanche, and Colombard.

    • B.

      An apple-based brandy from Normandy.

    • C.

      A corn based spirit from Eastern France.

    • D.

      A whisky from the Hennesy region of France

    Correct Answer
    A. A grape-based brandy from Western France, made from Ugni Blanc, Folle Blanche, and Colombard.
    Explanation
    Armagnac is a type of brandy that is made from grapes, specifically the Ugni Blanc, Folle Blanche, and Colombard varieties. It is produced in Western France and is known for its rich and complex flavors. Unlike other types of brandy, such as Cognac, Armagnac is typically distilled only once, which allows it to retain more of its natural character. It is often aged in oak barrels, which further enhances its flavor profile. Overall, Armagnac is a high-quality grape-based brandy that is highly regarded in the world of spirits.

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  • 28. 

    Water has a lower boiling point that Alcohol.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    This fact is why distillation is possible. If we boil a wine or cider, the water will evaporate first and leave behind a more concentrated version of the alcohol.

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