WSET SPIRITS LEVEL 2 EXAM
QUESTIONS AND ANSWERS
Heads (2 things to know) - Answer-1. First liquid to leave the condenser.
2. Smells of Solvent
The Cut - Answer-The Redirection of liquid following the head
The Heart - Answer-The flow liquid that will eventually be sold. Typically at around 75%
ABV when it is finished being collected
The Tails - Answer-The flow of liquid following the hearts and the second cut. It smells
like cheese and are collected when the liquid in the pot is at about 1% ABV. They are
mixed back in with heads
What happens to the Heads and Tails after distillation? - Answer-They are added to the
low wines for the following batch
2 types of condensers - Answer-1. Worm tube (required for congnac
2. Shell and tube
Where are the heads, hearts, and tails in column distillation and why - Answer-1. Heads
are on the plate at the top
2. Hearts are on the plate below the heads
3. Tails are in the plates under the hearts
This is because of the boiling points of ethanol and water
Aim of first distillation - Answer-Separate all congeners and alcohol from some water
2 ways of processing fruit for spirits - Answer-1. Maceration in neutral spirit before
distillation
2. Fermentation and distilation
What type of grape is preferred by distillers - Answer-Highly acidic white grapes with low
aroma
How are grapes processed - Answer-They are crushed and the seeds and skins are
discarded and the juice is fermented into wine
, Pomace - Answer-The mass of grape skins discarded by winemakers. Can be used to
make pomace brandy
Difference in fermenting black and white grapes - Answer-Black grapes are fermented
with skins and then skins are pressed after fermentation
White are pressed and discarded before fermantation
Why macerate fruit instead of fermenting it? (2) - Answer-Low juice content or a want to
avoid certain aromas that arise in fermentation
Types of fruit spirits from france 3 - Answer-Cognac, Armagnac (grape brandy), and
Calvados (apple and pear brandy)
Cognac Requirements 3 - Answer-1. Distilled twice in copper pot still that are directly
heated
2.Made using grapes from cognac in southwest France
3. Aged for minimum of 2 years in oak barrels
Subregions of cognac 3 - Answer-1. Grange Champagne
2. Petite Champagne
3. Borderies
Cognac typically is...3 - Answer-1. Made from the grape variety Ugni Blanc
2. Begin maturation in new barrels and be finished in old
3. Blended
Armagnac requirements 2 - Answer-1. Made from grapes from a region south of
Bordeaux
2. Made in a special column still that is shorter and has fewer plates
Main differences in cognac and Armagnac 2 - Answer-1. Armagnac's have more dated
and vintage products
2. Armangac can be sold unaged under the name blanche
Maturation labels in cognac and armangac - Answer-1. Blanche, 3 months in stainless
steal vats
QUESTIONS AND ANSWERS
Heads (2 things to know) - Answer-1. First liquid to leave the condenser.
2. Smells of Solvent
The Cut - Answer-The Redirection of liquid following the head
The Heart - Answer-The flow liquid that will eventually be sold. Typically at around 75%
ABV when it is finished being collected
The Tails - Answer-The flow of liquid following the hearts and the second cut. It smells
like cheese and are collected when the liquid in the pot is at about 1% ABV. They are
mixed back in with heads
What happens to the Heads and Tails after distillation? - Answer-They are added to the
low wines for the following batch
2 types of condensers - Answer-1. Worm tube (required for congnac
2. Shell and tube
Where are the heads, hearts, and tails in column distillation and why - Answer-1. Heads
are on the plate at the top
2. Hearts are on the plate below the heads
3. Tails are in the plates under the hearts
This is because of the boiling points of ethanol and water
Aim of first distillation - Answer-Separate all congeners and alcohol from some water
2 ways of processing fruit for spirits - Answer-1. Maceration in neutral spirit before
distillation
2. Fermentation and distilation
What type of grape is preferred by distillers - Answer-Highly acidic white grapes with low
aroma
How are grapes processed - Answer-They are crushed and the seeds and skins are
discarded and the juice is fermented into wine
, Pomace - Answer-The mass of grape skins discarded by winemakers. Can be used to
make pomace brandy
Difference in fermenting black and white grapes - Answer-Black grapes are fermented
with skins and then skins are pressed after fermentation
White are pressed and discarded before fermantation
Why macerate fruit instead of fermenting it? (2) - Answer-Low juice content or a want to
avoid certain aromas that arise in fermentation
Types of fruit spirits from france 3 - Answer-Cognac, Armagnac (grape brandy), and
Calvados (apple and pear brandy)
Cognac Requirements 3 - Answer-1. Distilled twice in copper pot still that are directly
heated
2.Made using grapes from cognac in southwest France
3. Aged for minimum of 2 years in oak barrels
Subregions of cognac 3 - Answer-1. Grange Champagne
2. Petite Champagne
3. Borderies
Cognac typically is...3 - Answer-1. Made from the grape variety Ugni Blanc
2. Begin maturation in new barrels and be finished in old
3. Blended
Armagnac requirements 2 - Answer-1. Made from grapes from a region south of
Bordeaux
2. Made in a special column still that is shorter and has fewer plates
Main differences in cognac and Armagnac 2 - Answer-1. Armagnac's have more dated
and vintage products
2. Armangac can be sold unaged under the name blanche
Maturation labels in cognac and armangac - Answer-1. Blanche, 3 months in stainless
steal vats
