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WSET Level 2: Spirits Exam/66 Questions with Answers A+ Rated $8.49   Add to cart

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WSET Level 2: Spirits Exam/66 Questions with Answers A+ Rated

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WSET Level 2: Spirits Exam/66 Questions with Answers A+ Rated

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  • June 19, 2024
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WSET Level 2: Spirits Exam/66 Questions
with Answers A+ Rated
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 distillations
needed

-continuous still - -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 - -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 components 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

-VS, VSOP, XO (Napoleon) - -indicate increasing age, but their meing is only
legally controlled for Cognac & Armagnac

-Brandy de Jerez - -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 - -spirit from distilled grape skins or residue left over from
fermentation

-Calvados - -spirit from distilled, fermented apple or pear juice from
northern France

-Eaux-de-vie - -spirits

-Whisk(e)y - -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

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