WSET LEVEL 2: SPIRITS (QUESTIONS
AND ANSWERS) 2024/2025 UPDATED
GRADED A+.
distillation - Answ a process that increases the alcohol content of a liquid
pot still - Answ batch process that produces characterful spirits of relatively
low strength
oldest, simplest kind of still; relatively inefficient = multiple distillations
needed
continuous still - Answ continuous process that can produce very high-
strength, 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 - Answ lower strength
_____ strength spirits are lighter in character & smoother - Answ higher
strength
direct from the still, all spirits are ______ & ______ - Answ water-white &
bone-dry
most spirits are _____ to around __% abv before bottling - Answ reduced
(diluted with water)
40% abv
_____ are extremely important in most spirits categories - Answ Brands
ethanol boils at a _____ temperature than water - Answ lower
heads - Answ 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 - Answ aka spirit
follows the heads
contains the highest proportion of ethanol & lowest proportion of
undesirable impurities
tails - Answ 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 ____ - Answ copper
when tasting spirits, more emphasis is placed on ____ - Answ the aromas
& flavors- especially in the finish
when tasting spirits, pour __mL of the spirt to assess ____ & then add
___mL of ___ to assess the ____ & _____ - Answ -25mL spirits to assess
appearance
-25mL water to assess the nose & palate
_____ in spirits is usually a sign of a fault - Answ haziness
adding water to spirits helps to _____ - Answ release the aromas
(do not swirl)
aroma groups for spirits are very ____ from those for wine - Answ different
Brandy - Answ wine that is distilled & usually aged
Cognac - Answ oak aged grape brandy from Cognac region (north of
Bordeaux)
made with copper pot still
amber color, fruity, floral & elegant, dry
Armagnac - Answ oak aged grape brandy from Armagnac region (south of
Bordeaux)
made with continuous or pot still
amber color, robust, with dried fruit aromas, dry
AND ANSWERS) 2024/2025 UPDATED
GRADED A+.
distillation - Answ a process that increases the alcohol content of a liquid
pot still - Answ batch process that produces characterful spirits of relatively
low strength
oldest, simplest kind of still; relatively inefficient = multiple distillations
needed
continuous still - Answ continuous process that can produce very high-
strength, 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 - Answ lower strength
_____ strength spirits are lighter in character & smoother - Answ higher
strength
direct from the still, all spirits are ______ & ______ - Answ water-white &
bone-dry
most spirits are _____ to around __% abv before bottling - Answ reduced
(diluted with water)
40% abv
_____ are extremely important in most spirits categories - Answ Brands
ethanol boils at a _____ temperature than water - Answ lower
heads - Answ 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 - Answ aka spirit
follows the heads
contains the highest proportion of ethanol & lowest proportion of
undesirable impurities
tails - Answ 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 ____ - Answ copper
when tasting spirits, more emphasis is placed on ____ - Answ the aromas
& flavors- especially in the finish
when tasting spirits, pour __mL of the spirt to assess ____ & then add
___mL of ___ to assess the ____ & _____ - Answ -25mL spirits to assess
appearance
-25mL water to assess the nose & palate
_____ in spirits is usually a sign of a fault - Answ haziness
adding water to spirits helps to _____ - Answ release the aromas
(do not swirl)
aroma groups for spirits are very ____ from those for wine - Answ different
Brandy - Answ wine that is distilled & usually aged
Cognac - Answ oak aged grape brandy from Cognac region (north of
Bordeaux)
made with copper pot still
amber color, fruity, floral & elegant, dry
Armagnac - Answ oak aged grape brandy from Armagnac region (south of
Bordeaux)
made with continuous or pot still
amber color, robust, with dried fruit aromas, dry
