WSET Level 2: Spirits, Exam Prep Review. Rated A+
distillation - -a process that increases the alcohol content of a liquid
pot still - -batch process that produces characterful spirits of relatively low strength
oldest, simplest kind of still; relatively inefficient = multiple distillation...
exam prep review rated a distillation a process that increases the alcohol content of a liquid pot still batch process that produces characterful spirits of relativel
WSET Level 2: Spirits , Exam Prep Review. Rated A+ distillation - ✔✔-a process that increases the alcohol cont ent of a liquid pot still - ✔✔-batch process that produces characterful spirits of relatively low strength oldest, simplest kind of still; relatively inefficient = multiple distillations needed continuous still - ✔✔-continuous process that can produce ve ry 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 - ✔✔-lower strength _____ strength spirits are lighter in character & smoother - ✔✔-higher strength direct from the still, all spirits are ______ & ______ - ✔✔-water -white & bone -dry most spirits are _____ to around __% abv before bottling - ✔✔-reduced (diluted with water) 40% abv _____ are extremely important in most spirits categories - ✔✔-Brands ethanol boils at a _____ temperature than water - ✔✔-lower heads - ✔✔-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 - ✔✔-aka spirit follows the heads contains the highest proportion of ethanol & lowest proportion of undesirable impurities tails - ✔✔-aka feints least volatile com ponents that boil off last & not used in the final spirit, returned to the pot to be redistilled most stills are made of ____ - ✔✔-copper when tasting spirits, more emphasis is placed on ____ - ✔✔-the aromas & flavors - especially in the finish when tasting spirits, pour __mL of the spirt to assess ____ & then add ___mL of ___ to assess the ____ & _____ - ✔✔--25mL spirits to assess appearance -25mL water to assess the nose & palate _____ in spirits is usually a sign of a fault - ✔✔-haziness adding water to spirits helps to _____ - ✔✔-release the aromas (do not swirl) aroma groups for spirits are very ____ from those for wine - ✔✔-different Brandy - ✔✔-wine that is distilled & usually aged Cognac - ✔✔-oak aged grape brandy from Cognac region ( north of Bordeaux) made with copper pot still amber color, fruity, floral & elegant, dry Armagnac - ✔✔-oak aged grape brandy from Armagnac region (south of Bordeaux) made with continuous or pot still amber color, robust, with dried fruit aromas, dry
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