Answers explained:
1. Answer is A. Column still is a tall column-like structure and normally operates in continuous runs. Both column stills and copper pot stills are still commonly used and which one to use depends very much on the distillation master's choice.
2. Answer is B. Swan neck of a pot still is the section "tubing between the pot and still head while lyne arm is the "tube" that links the still head and the condenser.The condenser converts vapours back to a liquid which is where new spirit is made.
3. Answer is B. Fermentation happens when yeasts are added to sugar liquid and that creates carbdon dioxide, heat and ethanol for ~10% abv.
4. Answer is D. Boiling point of ethanol is 78.31°C
5. Answer is A. The aim of the first production process - raw material processing is to create a sugary liquid. Raw materials which have complex carbohydrates must be converted into sugars before fermentation can begin.
6. Answer is B. Oak barrel can affect character of a spirit through reaction with oxygen over time not carbon dixiode.
7. Answer is B. Grande Champagne is widely considered to be the best area for growing grapes to make into Cognac.
8. Answer is C. When enzymes that are released by barley during malting convert the starch into glucose, the sweet liquid call wort.
9. Answer is B. Rhum Agricole is a kind of rum made in French overseas departments from sugar cane juice using column stills.
10. Answer is A. It was a made up name.
11. Answer B. Oaxaca is where majority of Mezcal is made.
12. Answer is B. Pastis is a kind of aniseed spirit.
13. Answer is D. Fennel contains anethole.
14. Answer B. Egg white can give drinks a foam head and a silky texture in cocktail.
15. Answer is B. Pisco Sour is a kind of short sour.