WSET Level 2
The fundamental purposes of the Systematic Approach to Tasting spirits are to:
a. Analyze the component parts of a spirit
b. Taste and compare spirits in a consistent manner and record your notes systematically
c. Communicate to different people what a spirits is like
d. A, b, and c - ANSd. A, b, and c
Plastic, cheesy, or sweet aromas within the distillate come by and large from
a. Tails
b. Heads
c. Heart
d. Coolant - ANSa. Tails
A tasting glass need to
a. Be tulip-shaped to concentrate the aromas
b. Be a shot glass so too much air does now not have an effect on the spirit
c. Have a rounded bowl huge enough to permit water to be introduced to the samples
be warmed prior to tasting
d. Be warmed previous to tasting - ANSc. A. Have a rounded bowl big enough to permit
water to be added to the samples
All spirits come off the nevertheless
a. Hot and geared up for intake
b. Brown
c. Cloudy with a yellowish hue
d. Water white and colorless - ANSd. Water white and colorless
If a spirit can't be seen through, it's far called
a. Faulty
b. Opaque
c. White
d. Thick - ANSb. Opaque
Most spirits get their color from
a. Adding brandy
b. Brown No. 7 dye
c. Oak or caramel
d. Leaving them to age inside the sun - ANSc. Oak or caramel
, It is straightforward to decide the sort, satisfactory and adulthood of a spirit from its
appearance.
T or F - ANSFalse
Louching is a reaction that
a. Increases the alcohol level in spirits
b. Turns aniseed spirits opaque whilst water is introduced
c. Makes agave spirits flip opaque whilst water is brought
d. Makes flavoured vodkas colored while delivered - ANSb. Turns aniseed spirits opaque
whilst water is introduced
Most spirits are hazy.
T or F - ANSFalse
Charcoal filtration can
a. Increase alcohol degree
b. Remove shade
c. Add smoky taste
d. Add color - ANSb. Remove color
Spirits with a deep colour have probable been matured a long term, matured in new oak, or
had quite a few caramel added.
T or F? - ANSTrue
This is the right manner to scent the spirit in SAT
a. Quick, brief sniff, no swirl
b. Quick, short sniff, swirl
c. Deep sniff and keep your breath
d. Inhale deeply, repeat - ANSa. Quick, brief sniff, no swirl
Unclean' in SAT refers to
a. Dirty glassware
b. Dirt in the gadget
c. Faulty aromas
d. Coolant - ANSc. Faulty aromas
The ideal tasting room may be:
a. Odor-loose
b. Have excellent herbal light
c. Have white surfaces to judge the appearance
The fundamental purposes of the Systematic Approach to Tasting spirits are to:
a. Analyze the component parts of a spirit
b. Taste and compare spirits in a consistent manner and record your notes systematically
c. Communicate to different people what a spirits is like
d. A, b, and c - ANSd. A, b, and c
Plastic, cheesy, or sweet aromas within the distillate come by and large from
a. Tails
b. Heads
c. Heart
d. Coolant - ANSa. Tails
A tasting glass need to
a. Be tulip-shaped to concentrate the aromas
b. Be a shot glass so too much air does now not have an effect on the spirit
c. Have a rounded bowl huge enough to permit water to be introduced to the samples
be warmed prior to tasting
d. Be warmed previous to tasting - ANSc. A. Have a rounded bowl big enough to permit
water to be added to the samples
All spirits come off the nevertheless
a. Hot and geared up for intake
b. Brown
c. Cloudy with a yellowish hue
d. Water white and colorless - ANSd. Water white and colorless
If a spirit can't be seen through, it's far called
a. Faulty
b. Opaque
c. White
d. Thick - ANSb. Opaque
Most spirits get their color from
a. Adding brandy
b. Brown No. 7 dye
c. Oak or caramel
d. Leaving them to age inside the sun - ANSc. Oak or caramel
, It is straightforward to decide the sort, satisfactory and adulthood of a spirit from its
appearance.
T or F - ANSFalse
Louching is a reaction that
a. Increases the alcohol level in spirits
b. Turns aniseed spirits opaque whilst water is introduced
c. Makes agave spirits flip opaque whilst water is brought
d. Makes flavoured vodkas colored while delivered - ANSb. Turns aniseed spirits opaque
whilst water is introduced
Most spirits are hazy.
T or F - ANSFalse
Charcoal filtration can
a. Increase alcohol degree
b. Remove shade
c. Add smoky taste
d. Add color - ANSb. Remove color
Spirits with a deep colour have probable been matured a long term, matured in new oak, or
had quite a few caramel added.
T or F? - ANSTrue
This is the right manner to scent the spirit in SAT
a. Quick, brief sniff, no swirl
b. Quick, short sniff, swirl
c. Deep sniff and keep your breath
d. Inhale deeply, repeat - ANSa. Quick, brief sniff, no swirl
Unclean' in SAT refers to
a. Dirty glassware
b. Dirt in the gadget
c. Faulty aromas
d. Coolant - ANSc. Faulty aromas
The ideal tasting room may be:
a. Odor-loose
b. Have excellent herbal light
c. Have white surfaces to judge the appearance
