Certified Distilling Production Specialist Exam
Questions And Correct Answers (Verified
Answers) Plus Rationales 2026 Q&A | Instant
Download Pdf
1. Which ingredient is primarily responsible for providing
fermentable sugars in whiskey production?
a) Hops
b) Grains
c) Yeast
d) Water
Grains such as barley, corn, rye, and wheat contain starches that are
converted into fermentable sugars during mashing.
2. The process of converting starches into fermentable sugars is
called:
a) Fermentation
b) Distillation
c) Mashing
d) Aging
Mashing uses heat and enzymes to break down starches into simple
sugars that yeast can ferment.
3. Which type of yeast is commonly used in distilling spirits for high
alcohol tolerance?
a) Baker’s yeast
b) Wine yeast
, c) Distiller’s yeast
d) Ale yeast
Distiller’s yeast strains are selected for high ethanol tolerance and
consistent fermentation performance.
4. The first liquid collected during distillation is often high in
methanol and called:
a) Heart
b) Tail
c) Foreshots
d) Lees
Foreshots contain methanol and other volatile compounds that are
removed for safety.
5. The portion of the distillate kept for aging and bottling is called:
a) Foreshots
b) Tails
c) Hearts
d) Slops
Hearts are the ethanol-rich fraction with desired flavors.
6. Which factor most influences the flavor profile of a spirit during
distillation?
a) Mash pH
b) Water source
c) Distillation technique and cuts
d) Bottle color
How the distiller manages cuts and the distillation method significantly
shapes flavor.
, 7. In column still distillation, plates or trays serve to:
a) Filter impurities
b) Increase purity and separation of alcohols
c) Cool the vapor
d) Add flavor
Each plate allows condensation and vaporization, refining alcohol
content and removing undesirable compounds.
8. Which spirit is typically distilled to a higher proof in a column still
than in a pot still?
a) Scotch whisky
b) Bourbon
c) Vodka
d) Rum
Vodka is distilled to a higher proof for a neutral flavor, often using
continuous column stills.
9. The Maillard reaction contributes to which aspect of spirit
production?
a) Alcohol yield
b) Color and flavor during aging or roasting
c) Carbonation
d) pH adjustment
Maillard reactions occur when grains are roasted or during barrel aging,
creating color and complex flavors.
10. The term “angel’s share” refers to:
a) Evaporation during fermentation
b) Spirit lost during distillation
Questions And Correct Answers (Verified
Answers) Plus Rationales 2026 Q&A | Instant
Download Pdf
1. Which ingredient is primarily responsible for providing
fermentable sugars in whiskey production?
a) Hops
b) Grains
c) Yeast
d) Water
Grains such as barley, corn, rye, and wheat contain starches that are
converted into fermentable sugars during mashing.
2. The process of converting starches into fermentable sugars is
called:
a) Fermentation
b) Distillation
c) Mashing
d) Aging
Mashing uses heat and enzymes to break down starches into simple
sugars that yeast can ferment.
3. Which type of yeast is commonly used in distilling spirits for high
alcohol tolerance?
a) Baker’s yeast
b) Wine yeast
, c) Distiller’s yeast
d) Ale yeast
Distiller’s yeast strains are selected for high ethanol tolerance and
consistent fermentation performance.
4. The first liquid collected during distillation is often high in
methanol and called:
a) Heart
b) Tail
c) Foreshots
d) Lees
Foreshots contain methanol and other volatile compounds that are
removed for safety.
5. The portion of the distillate kept for aging and bottling is called:
a) Foreshots
b) Tails
c) Hearts
d) Slops
Hearts are the ethanol-rich fraction with desired flavors.
6. Which factor most influences the flavor profile of a spirit during
distillation?
a) Mash pH
b) Water source
c) Distillation technique and cuts
d) Bottle color
How the distiller manages cuts and the distillation method significantly
shapes flavor.
, 7. In column still distillation, plates or trays serve to:
a) Filter impurities
b) Increase purity and separation of alcohols
c) Cool the vapor
d) Add flavor
Each plate allows condensation and vaporization, refining alcohol
content and removing undesirable compounds.
8. Which spirit is typically distilled to a higher proof in a column still
than in a pot still?
a) Scotch whisky
b) Bourbon
c) Vodka
d) Rum
Vodka is distilled to a higher proof for a neutral flavor, often using
continuous column stills.
9. The Maillard reaction contributes to which aspect of spirit
production?
a) Alcohol yield
b) Color and flavor during aging or roasting
c) Carbonation
d) pH adjustment
Maillard reactions occur when grains are roasted or during barrel aging,
creating color and complex flavors.
10. The term “angel’s share” refers to:
a) Evaporation during fermentation
b) Spirit lost during distillation
