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ST Master Sommelier Study > KM MS Questions 14.10.2023 > Flashcards

KM MS Questions 14.10.2023 Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 4 D2 Business of Wine flashcards Introductory Sommelier Exam (CMS) flashcards
1
Q

What is Corenwyn

A

A cask-aged Genever in which malt wine comprises at least 51% of the distillate

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2
Q

Sazerac and Rittenhouse are examples of __________

A

Rye Whiskey

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3
Q

Dalwhinnie is located in which Whisky region of Scotland

A

Highlands

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4
Q

On which island is Glenora distillery located

A

Cape Breton Island of Nova Scotia

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5
Q

List the distilleries located in Campbeltown

A

Glen Scotia, Glengyle, and Springbank

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6
Q

The Japanese fruit Ume, used to make Umeshu, is most closely related to which stone fruit commonly found in Europe

A

Apricot

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7
Q

Connemara Single Malt is distilled in which distillery

A

Cooley (Ireland)

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8
Q

What are the requirements for a Fine Champagne Cognac

A

It must be distilled entirely from wines produced in the Grand Champagne and Petite Champagne sub-regions, with Grand Champagne composing at least 50% of the blend

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9
Q

In Cognac production what is the name of the second distillation

A

Bonne Chauffe

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10
Q

Name 3 appellations for Calvados

A

Calvados AOC,
Calvados Domfrontais AOC, and Calvados Pays d’Auge AOC

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11
Q

Calvados Domfrontais requires what minimum percentage of Perry and how long in cask

A

30%, 3 years

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12
Q

Name four different terms that a Calvados may use on the label to show that it has been aged for 6 years

A

XO,
Hors d’Age,
Extra, or
Napoléon

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13
Q

Name 3 examples of a plum eau-de-vie

A

Any 3 of Slivovitz, Mirabelle, Quetsch, and Prunelle

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14
Q

From which fruit would you make Barack Palinka

A

Apricot (Hungary)

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15
Q

List the four major styles of rum

A

light rum, dark rum, Demerara rum, and rhum agricole

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16
Q

What are the minimum and maximum periods of aging for a reposado tequila

A

60 days min, 1 year max

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17
Q

Name the principal Mexican state where Mezcal is made and the type of Agave used in its production

A

Oaxaca, Agave Espadín

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18
Q

Which two labelling categories of Mezcal limit the production to quality-minded or traditional techniques

A

Mezcal Artesanal
and
Mezcal Ancestral

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19
Q

State the primary flavours and countries of origin for the following liqueurs
Amer Picon
Curacao
Amaretto
Kummel

A

Amer Picon - Orange & Gentian, France
Curacao - Laraha Citrus, Netherlands (Antilles)
Amaretto – Apricot and Almond, Italy
Kummel – Caraway, Denmark

20
Q

To what does the term Jizake refer

A

Sake microbrewery

21
Q

What is the name of the rice milling process in Sake production

A

seimai

22
Q

To what does the term seimaibuai refer

A

The percentage of a grain of rice leftover after the milling process

23
Q

What is the Seimaibuai requirement for a Honjozo-shu sake

A

At least 70%

24
Q

Which colour is the Koji used for sake production, black, white or yellow

A

Yellow (the others are used for Shochu)

25
Q

What is amazake

A

A sweet, often fruity, congee-textured beverage produced using non- or low-alcohol producing yeast it is a favorite served to kids and often praised for its health benefits

26
Q

What is the traditional method for cultivating the lactic acid producing bacteria known as

A

Kimoto method

27
Q

What is the more modern method for introducing lactic acid known as

A

Sokujo method

28
Q

What is the name of the main fermentation

A

Moromi

29
Q

What are the dates of the sake brewing year

A

July 1 to June 30

30
Q

What is the approximate boiling point for ethyl alcohol at sea level

A

Aprox 78 degrees C

31
Q

Who developed and improved the alembic still in the 8th century

A

Jabir ibn Hayyan

32
Q

Define congeners

A

Volatile molecules such as esters, other alcohols, and aldehydes, which contribute to the flavor (or off-flavor) of a spirit

33
Q

Which spirit would be more flavourful. One obtained using a pot still or one using a continuous still

A

Pot still

34
Q

How are the columns in the continuous still called

A

The analyzer and the rectifier

35
Q

What is the difference between maceration and infusion

A

Maceration and infusion are similar techniques that involve steeping a flavoring agent in alcohol; maceration is a slower, cold method and infusion is a quicker, hot method

36
Q

What is the minimum abv for vodka required by EU

A

37.5%

37
Q

In which case an EU vodka producer must state the products used in the fermentation

A

When the products are others than potato or grains

38
Q

What is the country of origin for Ikon vodka

A

Russia

39
Q

What is Tito’s vodka made from

A

100% Corn

40
Q

What is Awamori

A

An Okinawan style of shochu, always distilled from long grain indica rice

41
Q

What is the minimum % of “malt wine” for Oude Genever

A

Min 15%, a distillate of corn, rye and wheat

42
Q

What is the minimum percentage of corn required for Corn Whiskey

A

80%

43
Q

What is the minimum ageing in new charred oak barrels for Rye Whiskey

A

Min 2 years

44
Q

Where would you find the distilleries Ardbeg, Lagavulin and Laphroaig

A

Islay

45
Q

Give 3 distilleries in Speyside

A

Glenlivet, Glenfiddich and Macallan

46
Q

What is the minimum ageing required for Irish Whiskies

A

Min 3 years

47
Q

Where would you find Glenora Distillers

A

Cape Breton Island, Nova Scotia, Canada

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