WSET Level 2 certification exam Q&A
distillation - CORRECT ANSWER-a process that increases the alcohol content of a
liquid
pot still - CORRECT ANSWER-batch process that produces characterful spirits of
relatively low strength
oldest, simplest kind of still; relatively inefficient = multiple distillations needed
continuous still - CORRECT ANSWER-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 - CORRECT ANSWER-lower strength
_____ strength spirits are lighter in character & smoother - CORRECT ANSWER-higher
strength
direct from the still, all spirits are ______ & ______ - CORRECT ANSWER-water-white
& bone-dry
most spirits are _____ to around __% abv before bottling - CORRECT ANSWER-
reduced (diluted with water)
40% abv
_____ are extremely important in most spirits categories - CORRECT ANSWER-Brands
ethanol boils at a _____ temperature than water - CORRECT ANSWER-lower
heads - CORRECT ANSWER-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 - CORRECT ANSWER-aka spirit
follows the heads
contains the highest proportion of ethanol & lowest proportion of undesirable impurities
tails - CORRECT ANSWER-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 ____ - CORRECT ANSWER-copper
, when tasting spirits, more emphasis is placed on ____ - CORRECT ANSWER-the
aromas & flavors- especially in the finish
when tasting spirits, pour __mL of the spirt to assess ____ & then add ___mL of ___ to
assess the ____ & _____ - CORRECT ANSWER--25mL spirits to assess appearance
-25mL water to assess the nose & palate
_____ in spirits is usually a sign of a fault - CORRECT ANSWER-haziness
adding water to spirits helps to _____ - CORRECT ANSWER-release the aromas
(do not swirl)
aroma groups for spirits are very ____ from those for wine - CORRECT ANSWER-
different
Brandy - CORRECT ANSWER-wine that is distilled & usually aged
Cognac - CORRECT ANSWER-oak aged grape brandy from Cognac region (north of
Bordeaux)
made with copper pot still
amber color, fruity, floral & elegant, dry
Armagnac - CORRECT ANSWER-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) - CORRECT ANSWER-indicate increasing age, but their
meing is only legally controlled for Cognac & Armagnac
Brandy de Jerez - CORRECT ANSWER-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 - CORRECT ANSWER-spirit from distilled grape skins or residue left
over from fermentation
Calvados - CORRECT ANSWER-spirit from distilled, fermented apple or pear juice from
northern France
Eaux-de-vie - CORRECT ANSWER-spirits
distillation - CORRECT ANSWER-a process that increases the alcohol content of a
liquid
pot still - CORRECT ANSWER-batch process that produces characterful spirits of
relatively low strength
oldest, simplest kind of still; relatively inefficient = multiple distillations needed
continuous still - CORRECT ANSWER-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 - CORRECT ANSWER-lower strength
_____ strength spirits are lighter in character & smoother - CORRECT ANSWER-higher
strength
direct from the still, all spirits are ______ & ______ - CORRECT ANSWER-water-white
& bone-dry
most spirits are _____ to around __% abv before bottling - CORRECT ANSWER-
reduced (diluted with water)
40% abv
_____ are extremely important in most spirits categories - CORRECT ANSWER-Brands
ethanol boils at a _____ temperature than water - CORRECT ANSWER-lower
heads - CORRECT ANSWER-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 - CORRECT ANSWER-aka spirit
follows the heads
contains the highest proportion of ethanol & lowest proportion of undesirable impurities
tails - CORRECT ANSWER-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 ____ - CORRECT ANSWER-copper
, when tasting spirits, more emphasis is placed on ____ - CORRECT ANSWER-the
aromas & flavors- especially in the finish
when tasting spirits, pour __mL of the spirt to assess ____ & then add ___mL of ___ to
assess the ____ & _____ - CORRECT ANSWER--25mL spirits to assess appearance
-25mL water to assess the nose & palate
_____ in spirits is usually a sign of a fault - CORRECT ANSWER-haziness
adding water to spirits helps to _____ - CORRECT ANSWER-release the aromas
(do not swirl)
aroma groups for spirits are very ____ from those for wine - CORRECT ANSWER-
different
Brandy - CORRECT ANSWER-wine that is distilled & usually aged
Cognac - CORRECT ANSWER-oak aged grape brandy from Cognac region (north of
Bordeaux)
made with copper pot still
amber color, fruity, floral & elegant, dry
Armagnac - CORRECT ANSWER-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) - CORRECT ANSWER-indicate increasing age, but their
meing is only legally controlled for Cognac & Armagnac
Brandy de Jerez - CORRECT ANSWER-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 - CORRECT ANSWER-spirit from distilled grape skins or residue left
over from fermentation
Calvados - CORRECT ANSWER-spirit from distilled, fermented apple or pear juice from
northern France
Eaux-de-vie - CORRECT ANSWER-spirits
