WSET Level 2 Exam Review Questions and Answers

WSET Level 2 Exam Review Questions and Answers 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 Plastic, cheesy, or sweet aromas in the distillate come mostly from a. Tails b. Heads c. Heart d. Coolant - Answer-a. Tails 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 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 If a spirit cannot be seen through, it is called a. Faulty b. Opaque c. White d. Thick - Answer-b. Opaque 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 It is easy to determine the type, quality and maturity of a spirit from its appearance. T or F - Answer-False 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