WSET Level 2: Spirits Questions and Answers | 2025 Update | 100% Correct

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 highstrength, 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 8/7/25, 6:56 PM WSET Level 2: Spirits Flashcards | Quizlet 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 8/7/25, 6:56 PM WSET Level 2: Spirits Flashcards | Quizlet 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 Scotch whisky distilled & aged (minimum 3 years) in Scotland Malt whisky 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 -malt whiskey that comes from just one distillery -can vary greatly in style blended whisky -a blend of several single malt whiskies & grain whiskey (a lighter style whiskey made using a continuous still) -the best are smooth & well balanced 8/7/25, 6:56 PM WSET Level 2: Spirits Flashcards | Quizlet distilled and aged in Ireland generally smooth, unpeated & dry Bourbon American Whiskey mainly maize, aged in charred new American oak barrels Amber color; cereal, vanilla & oak aromas; robust & some sweetness (from the oak)