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Distillery Operations & Craft Flashcards

7 cards from real CSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Distillery Operations & Craft flashcards as text

  1. Under the Scotch Whisky Regulations 2009, what is the minimum bottling strength for any category of Scotch whisky?

    Answer: 40% ABV

    All Scotch whisky must be bottled at a minimum of 40% ABV as required by the Scotch Whisky Regulations 2009.

  2. What is chill filtration and what does removing it (non-chill-filtered) preserve in the whisky?

    Answer: Chilling the whisky to precipitate fatty acid esters and then filtering; removal preserves mouthfeel, texture, and some aroma compounds

    Chill filtration removes fatty acid esters and other long-chain compounds that cause haziness when the whisky is cooled or diluted; omitting it retains more texture and flavor complexity.

  3. Which of the five Scotch Whisky categories is produced from a fermented mash of whole grains (typically wheat or corn) in a continuous column still?

    Answer: Single Grain Scotch Whisky

    Single Grain Scotch Whisky is made at a single distillery from water, malted barley, and other whole cereal grains using a continuous (Coffey/patent) still.

  4. When a master blender assesses new make spirit for quality acceptance, which sensory method is considered most reliable?

    Answer: Nosing the diluted spirit (typically to 20–25% ABV) to evaluate aroma character and detect off-notes

    Diluting to 20–25% ABV suppresses ethanol harshness and opens up volatile aroma compounds, making nosing the standard QC technique for evaluating new make spirit character.

  5. What is the legal status of caramel coloring (E150a) in Scotch whisky production?

    Answer: Permitted as an additive solely to adjust color, with no permitted flavor effect

    The Scotch Whisky Regulations 2009 permit the addition of plain caramel (E150a) for color adjustment only; it is allowed across all five categories of Scotch whisky.

  6. What is the Scotch Whisky Research Institute (SWRI) primarily responsible for?

    Answer: Conducting scientific research and analytical testing to support quality, authenticity, and innovation for the Scotch whisky industry

    The SWRI is the industry's independent scientific body, providing analytical chemistry, sensory science, and process research to help distilleries maintain quality and develop new techniques.

  7. A 'vatted' or 'married' blend is rested in cask after components are combined before bottling. What is the primary purpose of this marrying period?

    Answer: To allow the individual whisky components to integrate and harmonize into a cohesive flavor profile

    Marrying allows the different malt and grain whisky components to interact, softening hard edges and creating a unified flavor greater than the sum of its parts.