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Answers explained:
1. Answer is D. Yeast eat all the sugar and turn it into alcohol.
2. Answer is A. Caramel color is commonly used to ensure each batch color consistent after blending. It is not sweet and does not carry aroma when correcly used.
3. Answer is B. Bourbon has to be aged in new charred oak barrels.
4. Answer is C. Oak aging gives Cognac flavours of vanilla and toast.
5. Answer is C. Cognac of different ages may be blended to achieve extra complexity.
6. Answer is A. Vokda is a diluted neutral spirit after distillation but can be flavoured at post-distillation stage. Diluted neutral vodka can be redistilled in gin making.
7. Answer is D. Lime is not on the Level 1 Systematic Approach to Tasting Spirits.
8. Answer is A. Single malt whiskey must be made from 100% malted barley in one distillery in pot stills but can be blended after oak aging in different barrels.
9. Answer is C. All Scotch whiskey must be distilled and aged for a min. of 3 years.
10. Answer is A. The raw materials used to make rum is sugar cane.
11. Answer is B. When agaves are harvested, the leaves are cut away to leave the hard core for creating sugar.
12. Answer is D. Gin flavours can be created during raw material processing, distillation and post-distillation, and can be oak-aged.
13. Answer is D. Almost no aromatized wines are completely dry, the sweetness can come from the wine itself or from added sugar.
14. Answer is A. Sour and bitter can be used to balance sweetness in cocktail.
15. Answer is B. Greyhound is a type of highball.