2
WSET Level 2 Spirits Exam with verified detailed answers || || || || || || || ||
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
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continuous still - ✔✔continuous process that can produce very high-strength, neutral spirit,
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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 || || ||
, 2
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
|| || || || || || || || || || || ||
WSET Level 2 Spirits Exam with verified detailed answers || || || || || || || ||
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 || || ||
, 2
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
|| || || || || || || || || || || ||
