WSET Level 2 Spirits Test
Questions and Answers All
Correct
When tasting spirits, more emphasis is placed on ____ - Answer- the aromas & flavors-
especially in the finish
When tasting spirits, pour __mL of the spirt to assess ____ & then add ___mL of ___ to
assess the ____ & _____ - Answer- -25mL spirits to assess appearance
-25mL water to assess the nose & palate
_____ in spirits is usually a sign of a fault - Answer- haziness
adding water to spirits helps to _____ - Answer- release the aromas
(do not swirl)
aroma groups for spirits are very ____ from those for wine - Answer- different
Brandy - Answer- wine that is distilled & usually aged
Cognac - Answer- oak aged grape brandy from Cognac region (north of Bordeaux)
made with copper pot still
amber color, fruity, floral & elegant, dry
Armagnac - Answer- 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) - Answer- indicate increasing age, but their meing is only
legally controlled for Cognac & Armagnac
Brandy de Jerez - Answer- 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 - Answer- spirit from distilled grape skins or residue left over from
fermentation
, Calvados - Answer- spirit from distilled, fermented apple or pear juice from northern
France
Eaux-de-vie - Answer- spirits
Whisk(e)y - Answer- 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
Scotch whisky - Answer- distilled & aged (minimum 3 years) in Scotland
Malt whisky - Answer- uses malted barley only, distilled in a copper pot still
Amber color; flavors depend on region but can include peat smoke, floral, grain, fruit,
dried fruit, honey, spice & wood aromas
single malt whisky - Answer- -malt whiskey that comes from just one distillery
-can vary greatly in style
blended whisky - Answer- -a blend of several single malt whiskies & grain whiskey (a
lighter style whiskey made using a continuous still)
-the best are smooth & well balanced
Irish whiskey - Answer- distilled and aged in Ireland
generally smooth, unpeated & dry
Bourbon - Answer- American Whiskey
mainly maize, aged in charred new American oak barrels
Amber color; cereal, vanilla & oak aromas; robust & some sweetness (from the oak)
Tennessee Whiskey - Answer- similar to Bourbon, but charcoal-filtered, which adds
smoky aromas
Canadian Whiskey - Answer- generally large volume continuous-still spirit
Rum - Answer- Sugar cane juice OR watered-down molasses > fermented > distilled>
(sometimes aged) > Rum
White Rum - Answer- generally water-white with vodka-like neutral character, and dry
Golden Rum - Answer- gold color; often with fruit & oak aromas; dry or off-dry
Dark Rum - Answer- amber or brown color; often with dried fruit, spice & oak aromas;
generally full-bodied and medium or sweet.
Color often comes from added caramel, rather than oak
Questions and Answers All
Correct
When tasting spirits, more emphasis is placed on ____ - Answer- the aromas & flavors-
especially in the finish
When tasting spirits, pour __mL of the spirt to assess ____ & then add ___mL of ___ to
assess the ____ & _____ - Answer- -25mL spirits to assess appearance
-25mL water to assess the nose & palate
_____ in spirits is usually a sign of a fault - Answer- haziness
adding water to spirits helps to _____ - Answer- release the aromas
(do not swirl)
aroma groups for spirits are very ____ from those for wine - Answer- different
Brandy - Answer- wine that is distilled & usually aged
Cognac - Answer- oak aged grape brandy from Cognac region (north of Bordeaux)
made with copper pot still
amber color, fruity, floral & elegant, dry
Armagnac - Answer- 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) - Answer- indicate increasing age, but their meing is only
legally controlled for Cognac & Armagnac
Brandy de Jerez - Answer- 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 - Answer- spirit from distilled grape skins or residue left over from
fermentation
, Calvados - Answer- spirit from distilled, fermented apple or pear juice from northern
France
Eaux-de-vie - Answer- spirits
Whisk(e)y - Answer- 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
Scotch whisky - Answer- distilled & aged (minimum 3 years) in Scotland
Malt whisky - Answer- uses malted barley only, distilled in a copper pot still
Amber color; flavors depend on region but can include peat smoke, floral, grain, fruit,
dried fruit, honey, spice & wood aromas
single malt whisky - Answer- -malt whiskey that comes from just one distillery
-can vary greatly in style
blended whisky - Answer- -a blend of several single malt whiskies & grain whiskey (a
lighter style whiskey made using a continuous still)
-the best are smooth & well balanced
Irish whiskey - Answer- distilled and aged in Ireland
generally smooth, unpeated & dry
Bourbon - Answer- American Whiskey
mainly maize, aged in charred new American oak barrels
Amber color; cereal, vanilla & oak aromas; robust & some sweetness (from the oak)
Tennessee Whiskey - Answer- similar to Bourbon, but charcoal-filtered, which adds
smoky aromas
Canadian Whiskey - Answer- generally large volume continuous-still spirit
Rum - Answer- Sugar cane juice OR watered-down molasses > fermented > distilled>
(sometimes aged) > Rum
White Rum - Answer- generally water-white with vodka-like neutral character, and dry
Golden Rum - Answer- gold color; often with fruit & oak aromas; dry or off-dry
Dark Rum - Answer- amber or brown color; often with dried fruit, spice & oak aromas;
generally full-bodied and medium or sweet.
Color often comes from added caramel, rather than oak
