WSET Level 2: Spirits Rated A+

WSET Level 2: Spirits Rated A+ distillation pot still a process that increases the alcohol content of a liquid batch process that produces characterful spirits of relatively low strength oldest, simplest kind of still; relatively inefficient = multiple distillations needed continuous still strength spirits continuous process that can produce very high-strength, neutral spirit, or lower more efficient than pot still lower strength _____ strength spirits generally have more character from the base material, but have harsher alcohol _____ strength spirits are lighter in character & smoother direct from the still, all spirits are ______ & ______ most spirits are _____ to around __% abv before bottling 40% abv _____ are extremely important in most spirits categories ethanol boils at a _____ temperature than water heads 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 higher strength water-white & bone-dry reduced (diluted with water) Brands lower 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 ____ f inish the aromas & flavors- especially in the 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 adding water to spirits helps to _____ (do not swirl) haziness release the aromas aroma groups for spirits are very ____ from those for wine Brandy wine that is distilled & usually aged different Cognac oak aged grape brandy from Cognac region (north of Bordeaux) made with copper pot still amber color, fruity, floral & elegant, dry Armagnac 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) Cognac & Armagnac Brandy de Jerez indicate increasing age, but their meing is only legally controlled for 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 Calvados spirit from distilled grape skins or residue left over from fermentation spirit from distilled, fermented apple or pear juice from northern France Eaux-de-vie Whisk(e)y spirits 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 Malt whisky distilled & aged (minimum 3 years) in Scotland 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 sty