WSET Level 2: Spirits
Distillation - ANSa system that will increase the alcohol content of a liquid
pot nonetheless - ANSbatch process that produces characterful spirits of incredibly low
strength
oldest, most effective kind of nevertheless; pretty inefficient = multiple distillations wished
non-stop nevertheless - ANScontinuous method which can produce very high-strength,
impartial spirit, or lower energy spirits
greater green than pot nevertheless
_____ electricity spirits commonly have extra person from the bottom material, but have
harsher alcohol - ANSlower strength
_____ electricity spirits are lighter in man or woman & smoother - ANShigher power
direct from the still, all spirits are ______ & ______ - ANSwater-white & bone-dry
maximum spirits are _____ to round __% abv earlier than bottling - ANSreduced (diluted
with water)
forty% abv
_____ are extraordinarily critical in maximum spirits classes - ANSBrands
ethanol boils at a _____ temperature than water - ANSlower
heads - ANSaka foreshots
the maximum volatile additives, which boil off first in a nevertheless
incorporate undesirable components which includes methanol
now not used inside the final spirit, lower back to pot to be redistilled
hearts - ANSaka spirit
follows the heads
consists of the very best proportion of ethanol & lowest percentage of unwanted impurities
tails - ANSaka feints
least volatile additives that boil off final & not used inside the very last spirit, back to the pot
to be redistilled
most stills are product of ____ - ANScopper
while tasting spirits, greater emphasis is located on ____ - ANSthe aromas & flavors-
specifically in the end
, when tasting spirits, pour __mL of the spirt to assess ____ & then upload ___mL of ___ to
assess the ____ & _____ - ANS-25mL spirits to assess appearance
-25mL water to assess the nostril & palate
_____ in spirits is mostly a sign of a fault - ANShaziness
adding water to spirits enables to _____ - ANSrelease the aromas
(do now not swirl)
aroma organizations for spirits are very ____ from the ones for wine - ANSdifferent
Brandy - ANSwine this is distilled & normally aged
Cognac - ANSoak elderly grape brandy from Cognac region (north of Bordeaux)
made with copper pot still
amber coloration, fruity, floral & stylish, dry
Armagnac - ANSoak elderly grape brandy from Armagnac area (south of Bordeaux)
made with non-stop or pot nonetheless
amber color, robust, with dried fruit aromas, dry
VS, VSOP, XO (Napoleon) - ANSindicate increasing age, but their meing is handiest legally
managed for Cognac & Armagnac
Brandy de Jerez - ANSGrape brandy matured inside the Sherry area (Spain)
pot or continuous nevertheless
amber or brown colour; dried fruit aromas; full bodied with medium sweetness (delivered
sugar)
marc or grappa - ANSspirit from distilled grape skins or residue left over from fermentation
Calvados - ANSspirit from distilled, fermented apple or pear juice from northern France
Eaux-de-vie - ANSspirits
Whisk(e)y - ANScereal grains > (starch converted to sugar, that's extracted & fermented)
unhopped beer > (distilled, aged) > Whiskey
- can be notion of as distilled beer that is matured in oak
Scotch whisky - ANSdistilled & elderly (minimal three years) in Scotland
Malt whisky - ANSuses malted barley most effective, distilled in a copper pot nevertheless
Amber color; flavors rely on location but can include peat smoke, floral, grain, fruit, dried
fruit, honey, spice & wooden aromas
single malt whisky - ANS-malt whiskey that comes from simply one distillery
-can range significantly in style
Distillation - ANSa system that will increase the alcohol content of a liquid
pot nonetheless - ANSbatch process that produces characterful spirits of incredibly low
strength
oldest, most effective kind of nevertheless; pretty inefficient = multiple distillations wished
non-stop nevertheless - ANScontinuous method which can produce very high-strength,
impartial spirit, or lower energy spirits
greater green than pot nevertheless
_____ electricity spirits commonly have extra person from the bottom material, but have
harsher alcohol - ANSlower strength
_____ electricity spirits are lighter in man or woman & smoother - ANShigher power
direct from the still, all spirits are ______ & ______ - ANSwater-white & bone-dry
maximum spirits are _____ to round __% abv earlier than bottling - ANSreduced (diluted
with water)
forty% abv
_____ are extraordinarily critical in maximum spirits classes - ANSBrands
ethanol boils at a _____ temperature than water - ANSlower
heads - ANSaka foreshots
the maximum volatile additives, which boil off first in a nevertheless
incorporate undesirable components which includes methanol
now not used inside the final spirit, lower back to pot to be redistilled
hearts - ANSaka spirit
follows the heads
consists of the very best proportion of ethanol & lowest percentage of unwanted impurities
tails - ANSaka feints
least volatile additives that boil off final & not used inside the very last spirit, back to the pot
to be redistilled
most stills are product of ____ - ANScopper
while tasting spirits, greater emphasis is located on ____ - ANSthe aromas & flavors-
specifically in the end
, when tasting spirits, pour __mL of the spirt to assess ____ & then upload ___mL of ___ to
assess the ____ & _____ - ANS-25mL spirits to assess appearance
-25mL water to assess the nostril & palate
_____ in spirits is mostly a sign of a fault - ANShaziness
adding water to spirits enables to _____ - ANSrelease the aromas
(do now not swirl)
aroma organizations for spirits are very ____ from the ones for wine - ANSdifferent
Brandy - ANSwine this is distilled & normally aged
Cognac - ANSoak elderly grape brandy from Cognac region (north of Bordeaux)
made with copper pot still
amber coloration, fruity, floral & stylish, dry
Armagnac - ANSoak elderly grape brandy from Armagnac area (south of Bordeaux)
made with non-stop or pot nonetheless
amber color, robust, with dried fruit aromas, dry
VS, VSOP, XO (Napoleon) - ANSindicate increasing age, but their meing is handiest legally
managed for Cognac & Armagnac
Brandy de Jerez - ANSGrape brandy matured inside the Sherry area (Spain)
pot or continuous nevertheless
amber or brown colour; dried fruit aromas; full bodied with medium sweetness (delivered
sugar)
marc or grappa - ANSspirit from distilled grape skins or residue left over from fermentation
Calvados - ANSspirit from distilled, fermented apple or pear juice from northern France
Eaux-de-vie - ANSspirits
Whisk(e)y - ANScereal grains > (starch converted to sugar, that's extracted & fermented)
unhopped beer > (distilled, aged) > Whiskey
- can be notion of as distilled beer that is matured in oak
Scotch whisky - ANSdistilled & elderly (minimal three years) in Scotland
Malt whisky - ANSuses malted barley most effective, distilled in a copper pot nevertheless
Amber color; flavors rely on location but can include peat smoke, floral, grain, fruit, dried
fruit, honey, spice & wooden aromas
single malt whisky - ANS-malt whiskey that comes from simply one distillery
-can range significantly in style
