Total Spirits Professional Exam Prep 2025 – Complete Practice Test

The process of infusion primarily involves steeping fruit in a liquid to extract flavors, colors, and aromas from the fruit into that liquid. This technique is commonly used in the production of various beverages, including flavored spirits and liqueurs, where the fruit imparts its characteristics into the base liquid—often alcohol or syrup. By allowing the fruit to sit in the liquid for a period, the flavors can meld together, resulting in a product that captures the essence of the fruit.

This method stands out among the other options, which involve different techniques used in beverage production. Macerating herbs in spirit refers to breaking down herbs to release their flavors, but it is a more aggressive method than simple steeping. Distilling sugars from grain is a process that involves fermentation and distillation, transforming raw ingredients into spirits, rather than just extracting flavor. Fermenting grains into mash pertains to the initial stages of brewing or distilling, focusing on the conversion of starches into sugars through enzymes before the actual production of alcohol begins. Infusion, therefore, focuses specifically on the gentle extraction of flavors through steeping, making it distinct from these other processes.