Latest WSET level 2 spirits complete questions and
correct answers latest updates
distillation - ANSWER: a process that increases the alcohol content of a liquid
pot still - ANSWER: batch process that produces characterful spirits of relatively low
strength
oldest, simplest kind of still; relatively inefficient = multiple distillations needed
continuous still - 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 - ANSWER: lower strength
_____ strength spirits are lighter in character & smoother - ANSWER: higher strength
direct from the still, all spirits are ______ & ______ - ANSWER: water-white & bone-
dry
most spirits are _____ to around __% abv before bottling - ANSWER: reduced
(diluted with water)
40% abv
_____ are extremely important in most spirits categories - ANSWER: Brands
ethanol boils at a _____ temperature than water - ANSWER: lower
heads - 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 - ANSWER: aka spirit
follows the heads
contains the highest proportion of ethanol & lowest proportion of undesirable
impurities
tails - 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 ____ - ANSWER: copper
, when tasting spirits, more emphasis is placed on ____ - 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 ____ & _____ - ANSWER: -25mL spirits to assess appearance
-25mL water to assess the nose & palate
_____ in spirits is usually a sign of a fault - ANSWER: haziness
adding water to spirits helps to _____ - ANSWER: release the aromas
(do not swirl)
aroma groups for spirits are very ____ from those for wine - ANSWER: different
Brandy - ANSWER: wine that is distilled & usually aged
Cognac - ANSWER: oak aged grape brandy from Cognac region (north of Bordeaux)
made with copper pot still
amber color, fruity, floral & elegant, dry
Armagnac - 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) - ANSWER: indicate increasing age, but their meing is only
legally controlled for Cognac & Armagnac
Brandy de Jerez - 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 - ANSWER: spirit from distilled grape skins or residue left over from
fermentation
Calvados - ANSWER: spirit from distilled, fermented apple or pear juice from
northern France
Eaux-de-vie - ANSWER: spirits
Whisk(e)y - ANSWER: cereal grains > (starch converted to sugar, which is extracted &
fermented) unhopped beer > (distilled, aged) > Whiskey
- can be thought of as distilled beer that is matured in oak
Scotch whisky - ANSWER: distilled & aged (minimum 3 years) in Scotland
correct answers latest updates
distillation - ANSWER: a process that increases the alcohol content of a liquid
pot still - ANSWER: batch process that produces characterful spirits of relatively low
strength
oldest, simplest kind of still; relatively inefficient = multiple distillations needed
continuous still - 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 - ANSWER: lower strength
_____ strength spirits are lighter in character & smoother - ANSWER: higher strength
direct from the still, all spirits are ______ & ______ - ANSWER: water-white & bone-
dry
most spirits are _____ to around __% abv before bottling - ANSWER: reduced
(diluted with water)
40% abv
_____ are extremely important in most spirits categories - ANSWER: Brands
ethanol boils at a _____ temperature than water - ANSWER: lower
heads - 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 - ANSWER: aka spirit
follows the heads
contains the highest proportion of ethanol & lowest proportion of undesirable
impurities
tails - 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 ____ - ANSWER: copper
, when tasting spirits, more emphasis is placed on ____ - 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 ____ & _____ - ANSWER: -25mL spirits to assess appearance
-25mL water to assess the nose & palate
_____ in spirits is usually a sign of a fault - ANSWER: haziness
adding water to spirits helps to _____ - ANSWER: release the aromas
(do not swirl)
aroma groups for spirits are very ____ from those for wine - ANSWER: different
Brandy - ANSWER: wine that is distilled & usually aged
Cognac - ANSWER: oak aged grape brandy from Cognac region (north of Bordeaux)
made with copper pot still
amber color, fruity, floral & elegant, dry
Armagnac - 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) - ANSWER: indicate increasing age, but their meing is only
legally controlled for Cognac & Armagnac
Brandy de Jerez - 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 - ANSWER: spirit from distilled grape skins or residue left over from
fermentation
Calvados - ANSWER: spirit from distilled, fermented apple or pear juice from
northern France
Eaux-de-vie - ANSWER: spirits
Whisk(e)y - ANSWER: cereal grains > (starch converted to sugar, which is extracted &
fermented) unhopped beer > (distilled, aged) > Whiskey
- can be thought of as distilled beer that is matured in oak
Scotch whisky - ANSWER: distilled & aged (minimum 3 years) in Scotland
