WSET Level 2 Spirits Actual Exam
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1. The main purposes of the Systematic Approach to Tasting spirits are to:
a. Analyze the component parts of a spirit
b. Taste and evaluate spirits in a consistent way and record your notes
systematically
c. Communicate to other people what a spirits is like
d. a, b, and c - ANSWER d. a, b, and c
2. Plastic, cheesy, or sweet aromas in the distillate come mostly from
a. Tails
b. Heads
c. Heart
d. Coolant - ANSWER a. Tails
3. A tasting glass should
a. be tulip-shaped to concentrate the aromas
b. be a shot glass so too much air does not affect the spirit
c. have a rounded bowl large enough to allow water to be added to the samples
be warmed prior to tasting
,d. be warmed prior to tasting - ANSWER c. a. have a rounded bowl large
enough to allow water to be added to the samples
4. All spirits come off the still
a. Hot and ready for consumption
b. Brown
c. Cloudy with a yellowish hue
d. Water white and colorless - ANSWER d. Water white and colorless
5. If a spirit cannot be seen through, it is called
a. Faulty
b. Opaque
c. White
d. Thick - ANSWER b. Opaque
6. Most spirits get their color from
a. Adding brandy
b. Brown No. 7 dye
c. Oak or caramel
d. Leaving them to age in the sun - ANSWER c. Oak or caramel
7. It is easy to determine the type, quality and maturity of a spirit from its
appearance.
T or F - ANSWER False
, 8. Louching is a reaction that
a. Increases the alcohol level in spirits
b. Turns aniseed spirits opaque when water is added
c. Makes agave spirits turn opaque when water is added
d. Makes flavoured vodkas colored when added - ANSWER b. Turns aniseed
spirits opaque when water is added
9. Most spirits are hazy.
T or F - ANSWER False
10. Charcoal filtration can
a. Increase alcohol level
b. Remove color
c. Add smoky flavor
d. Add color - ANSWER b. Remove color
11. Spirits with a deep color have probably been matured a long time, matured in
new oak, or had a lot of caramel added.
T or F? - ANSWER True
12. This is the proper way to smell the spirit in SAT
a. Quick, short sniff, no swirl
b. Quick, short sniff, swirl
c. Deep sniff and hold your breath
d. Inhale deeply, repeat - ANSWER a. Quick, short sniff, no swirl
Questions With Reviewed 100%
Correct Detailed Answers
Guaranteed Pass!!
1. The main purposes of the Systematic Approach to Tasting spirits are to:
a. Analyze the component parts of a spirit
b. Taste and evaluate spirits in a consistent way and record your notes
systematically
c. Communicate to other people what a spirits is like
d. a, b, and c - ANSWER d. a, b, and c
2. Plastic, cheesy, or sweet aromas in the distillate come mostly from
a. Tails
b. Heads
c. Heart
d. Coolant - ANSWER a. Tails
3. A tasting glass should
a. be tulip-shaped to concentrate the aromas
b. be a shot glass so too much air does not affect the spirit
c. have a rounded bowl large enough to allow water to be added to the samples
be warmed prior to tasting
,d. be warmed prior to tasting - ANSWER c. a. have a rounded bowl large
enough to allow water to be added to the samples
4. All spirits come off the still
a. Hot and ready for consumption
b. Brown
c. Cloudy with a yellowish hue
d. Water white and colorless - ANSWER d. Water white and colorless
5. If a spirit cannot be seen through, it is called
a. Faulty
b. Opaque
c. White
d. Thick - ANSWER b. Opaque
6. Most spirits get their color from
a. Adding brandy
b. Brown No. 7 dye
c. Oak or caramel
d. Leaving them to age in the sun - ANSWER c. Oak or caramel
7. It is easy to determine the type, quality and maturity of a spirit from its
appearance.
T or F - ANSWER False
, 8. Louching is a reaction that
a. Increases the alcohol level in spirits
b. Turns aniseed spirits opaque when water is added
c. Makes agave spirits turn opaque when water is added
d. Makes flavoured vodkas colored when added - ANSWER b. Turns aniseed
spirits opaque when water is added
9. Most spirits are hazy.
T or F - ANSWER False
10. Charcoal filtration can
a. Increase alcohol level
b. Remove color
c. Add smoky flavor
d. Add color - ANSWER b. Remove color
11. Spirits with a deep color have probably been matured a long time, matured in
new oak, or had a lot of caramel added.
T or F? - ANSWER True
12. This is the proper way to smell the spirit in SAT
a. Quick, short sniff, no swirl
b. Quick, short sniff, swirl
c. Deep sniff and hold your breath
d. Inhale deeply, repeat - ANSWER a. Quick, short sniff, no swirl
