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WSET Level 2: Spirits Exam/66 Questions with Answers A+ Rated
WSET Level 2: Spirits Exam/66 Questions with Answers A+ Rated
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WSET Level 2: Spirits Exam/66 Questionswith Answers A+ Rated
distillation - -a process that increases the alcohol content of a liquid
-pot still - -batch process that produces characterful spirits of relatively low
strength
oldest, simplest kind of still; relatively inefficient = multiple distillations
needed
-continuous still - -continuous process that can produce very high-strength,
neutral spirit, or lower strength spirits
more efficient than pot still
-_____ strength spirits generally have more character from the base
material, but have harsher alcohol - -lower strength
-_____ strength spirits are lighter in character & smoother - -higher strength
-direct from the still, all spirits are ______ & ______ - -water-white & bone-dry
-most spirits are _____ to around __% abv before bottling - -reduced (diluted
with water)
40% abv
-_____ are extremely important in most spirits categories - -Brands
-ethanol boils at a _____ temperature than water - -lower
-heads - -aka foreshots
the most volatile components, which boil off first in a still
contain undesirable components including methanol
not used in the final spirit, returned to pot to be redistilled
-hearts - -aka spirit
follows the heads
contains the highest proportion of ethanol & lowest proportion of undesirable
impurities
-tails - -aka feints
least volatile components that boil off last & not used in the final spirit,
returned to the pot to be redistilled
-most stills are made of ____ - -copper
, -when tasting spirits, more emphasis is placed on ____ - -the aromas &
flavors- especially in the finish
-when tasting spirits, pour __mL of the spirt to assess ____ & then add ___mL
of ___ to assess the ____ & _____ - --25mL spirits to assess appearance
-25mL water to assess the nose & palate
-_____ in spirits is usually a sign of a fault - -haziness
-adding water to spirits helps to _____ - -release the aromas
(do not swirl)
-aroma groups for spirits are very ____ from those for wine - -different
-Brandy - -wine that is distilled & usually aged
-Cognac - -oak aged grape brandy from Cognac region (north of Bordeaux)
made with copper pot still
amber color, fruity, floral & elegant, dry
-Armagnac - -oak aged grape brandy from Armagnac region (south of
Bordeaux)
made with continuous or pot still
amber color, robust, with dried fruit aromas, dry
-VS, VSOP, XO (Napoleon) - -indicate increasing age, but their meing is only
legally controlled for Cognac & Armagnac
-Brandy de Jerez - -Grape brandy matured in the Sherry region (Spain)
pot or continuous still
amber or brown color; dried fruit aromas; full bodied with medium sweetness
(added sugar)
-marc or grappa - -spirit from distilled grape skins or residue left over from
fermentation
-Calvados - -spirit from distilled, fermented apple or pear juice from
northern France
-Eaux-de-vie - -spirits
-Whisk(e)y - -cereal grains > (starch converted to sugar, which is extracted
& fermented) unhopped beer > (distilled, aged) > Whiskey
- can be thought of as distilled beer that is matured in oak
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