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WSET Level 2: Spirits QUESTIONS AND CORRECT DETAILED ANSWERS |ALREADY GRADED A+ 2024/2025 $11.49   Add to cart

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WSET Level 2: Spirits QUESTIONS AND CORRECT DETAILED ANSWERS |ALREADY GRADED A+ 2024/2025

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WSET Level 2: Spirits QUESTIONS AND CORRECT DETAILED ANSWERS |ALREADY GRADED A+ 2024/2025

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  • September 5, 2024
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  • 2024/2025
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  • WSET LEVEL 2 SPIRITS
  • WSET LEVEL 2 SPIRITS
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WSET Level 2: Spirits

Distillation - ANSa system that will increase the alcohol content of a liquid

pot nonetheless - ANSbatch process that produces characterful spirits of incredibly low
strength
oldest, most effective kind of nevertheless; pretty inefficient = multiple distillations wished

non-stop nevertheless - ANScontinuous method which can produce very high-strength,
impartial spirit, or lower energy spirits
greater green than pot nevertheless

_____ electricity spirits commonly have extra person from the bottom material, but have
harsher alcohol - ANSlower strength

_____ electricity spirits are lighter in man or woman & smoother - ANShigher power

direct from the still, all spirits are ______ & ______ - ANSwater-white & bone-dry

maximum spirits are _____ to round __% abv earlier than bottling - ANSreduced (diluted
with water)
forty% abv

_____ are extraordinarily critical in maximum spirits classes - ANSBrands

ethanol boils at a _____ temperature than water - ANSlower

heads - ANSaka foreshots
the maximum volatile additives, which boil off first in a nevertheless
incorporate undesirable components which includes methanol
now not used inside the final spirit, lower back to pot to be redistilled

hearts - ANSaka spirit
follows the heads
consists of the very best proportion of ethanol & lowest percentage of unwanted impurities

tails - ANSaka feints
least volatile additives that boil off final & not used inside the very last spirit, back to the pot
to be redistilled

most stills are product of ____ - ANScopper

while tasting spirits, greater emphasis is located on ____ - ANSthe aromas & flavors-
specifically in the end

, when tasting spirits, pour __mL of the spirt to assess ____ & then upload ___mL of ___ to
assess the ____ & _____ - ANS-25mL spirits to assess appearance
-25mL water to assess the nostril & palate

_____ in spirits is mostly a sign of a fault - ANShaziness

adding water to spirits enables to _____ - ANSrelease the aromas
(do now not swirl)

aroma organizations for spirits are very ____ from the ones for wine - ANSdifferent

Brandy - ANSwine this is distilled & normally aged

Cognac - ANSoak elderly grape brandy from Cognac region (north of Bordeaux)
made with copper pot still
amber coloration, fruity, floral & stylish, dry

Armagnac - ANSoak elderly grape brandy from Armagnac area (south of Bordeaux)
made with non-stop or pot nonetheless
amber color, robust, with dried fruit aromas, dry

VS, VSOP, XO (Napoleon) - ANSindicate increasing age, but their meing is handiest legally
managed for Cognac & Armagnac

Brandy de Jerez - ANSGrape brandy matured inside the Sherry area (Spain)
pot or continuous nevertheless
amber or brown colour; dried fruit aromas; full bodied with medium sweetness (delivered
sugar)

marc or grappa - ANSspirit from distilled grape skins or residue left over from fermentation

Calvados - ANSspirit from distilled, fermented apple or pear juice from northern France

Eaux-de-vie - ANSspirits

Whisk(e)y - ANScereal grains > (starch converted to sugar, that's extracted & fermented)
unhopped beer > (distilled, aged) > Whiskey
- can be notion of as distilled beer that is matured in oak

Scotch whisky - ANSdistilled & elderly (minimal three years) in Scotland

Malt whisky - ANSuses malted barley most effective, distilled in a copper pot nevertheless
Amber color; flavors rely on location but can include peat smoke, floral, grain, fruit, dried
fruit, honey, spice & wooden aromas

single malt whisky - ANS-malt whiskey that comes from simply one distillery
-can range significantly in style

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