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WSET Flashcards

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1
Q

What are the five levels of color intensity used in the WSET Systematic Approach to Tasting Spirits?

A

Water-white
Pale
Medium
Deep
Opaque

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2
Q

What are the levels of aroma intensity used in the WSET Systematic Approach to Tasting Spirits?

A

Neutral
Light
Medium(-)
Medium
Medium(+)
Pronounced

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3
Q

What are the levels of flavor intensity used in the WSET Systematic Approach to Tasting Spirits?

A

Neutral
Light
Medium(-)
Medium
Medium(+)
Pronounced

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4
Q

What are the levels of finish length used in the WSET Systematic Approach to Tasting Spirits?

A

Short
Medium(-)
Medium
Medium(+)
Long

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5
Q

What are the terms for finish nature used in the WSET Systematic Approach to Tasting Spirits?

A

Neutral
Simple
Some Complexity
Very Complex

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6
Q

What are the levels of sweetness used in the WSET Systematic Approach to Tasting Spirits?

A

Dry
Off-Dry
Medium
Sweet

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7
Q

What are the Quality Levels used in the WSET Systematic Approach to Tasting Spirits?

A

Faulty
Poor
Acceptable
Good
Very Good
Outstanding

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8
Q

What are the Colors used for describing oak-aged spirits in the WSET Systematic Approach to Tasting Spirits?

A

Colorless
Lemon
Gold
Amber
Brown

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9
Q

What are some aroma and flavor descriptions for raw materials from grains, as used in the WSET Systematic Approach to Tasting Spirits?

A

Sweetcorn
Popcorn
Cornbread
Malt
Porridge/oatmeal
Husk
Rye Bread
Peppercorn

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10
Q

What are some aroma and flavor descriptions for raw materials from sugar cane, as used in the WSET Systematic Approach to Tasting Spirits?

A

Grass
Herbaceous
Stalky
Molasses
Caramel
Cotton Candy

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11
Q

What are some aroma and flavor descriptions for raw materials from fruits, as used in the WSET Systematic Approach to Tasting Spirits?

A

Raisin, Date, Fig, Blossom, Elderflower, Lavender, Violet, Apple, Pear, Apricot, Peach, Raspberry, Blackberry, Cherry, Plum, Marzipan, Almond

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12
Q

What are some aroma and flavor descriptions for raw materials from Agave, as used in the WSET Systematic Approach to Tasting Spirits?

A

Agave
Root Vegetable
Bell Pepper (capsicum)
Jalapeno
Herbaceous
Peppercorn
Olive

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13
Q

What are some aroma and flavor descriptions from production related to smoke, as used in the WSET Systematic Approach to Tasting Spirits?

A

Bonfire
Iodine
Peat
Seaweed
Smoky

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14
Q

What are some aroma and flavor descriptions from production related to fermentation, as used in the WSET Systematic Approach to Tasting Spirits?

A

Apple, pear, apricot, peach, banana, melon, mango, pineapple, jasmine, geranium, lilac, rose, chocolate, coffee, pastry, hazelnut

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15
Q

What are some aroma and flavor descriptions from production related to high levels of Group 1 Fractions, as used in the WSET Systematic Approach to Tasting Spirits?

A

Paint
Solvent
Varnish
Vinegar

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16
Q

What are some aroma and flavor descriptions from production related to high levels of Group 3 Fractions, as used in the WSET Systematic Approach to Tasting Spirits?

A

Cheese
Feet
Plastic
Wax

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17
Q

What are some aroma and flavor descriptions from production related to high levels of Sulfur, as used in the WSET Systematic Approach to Tasting Spirits?

A

Egg
Drains
Meaty
Rubber
Spent Match
Smoky

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18
Q

What are some aroma and flavor descriptions from maturation related to Wood, as used in the WSET Systematic Approach to Tasting Spirits?

A

Cedar, Sawdust, Toasted Bread, Char, Pecan, Sherry, Vanilla, Coconut, Cinnamon, Clove, Nutmeg

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19
Q

What are some aroma and flavor descriptions from maturation related to the passage of time, as used in the WSET Systematic Approach to Tasting Spirits?

A

Fruit Cake
Prune
Leather
Tobacco
Cacao
Coffee
Mushroom
Earth
Walnut
Polish

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20
Q

What are the three quality criteria for balance using the WSET Systematic Approach to Tasting Spirits?

A

Aromas in balance with each other
Textures in balance with each other
Aromas balanced with the textures.

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21
Q

What are the four quality criteria for Expressiveness using the WSET Systematic Approach to Tasting Spirits?

A

Aromas well-defined or generic
Textures well-defined or generic
How aromas develop
How textures develop

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22
Q

What are the categories of describing texture using the WSET Systematic Approach to Tasting Spirits?

A

Alcoholic Warmth
Viscosity
Feel
Shape

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23
Q

What are some examples of terms used to describe alcoholic warmth using the WSET Systematic Approach to Tasting Spirits?

A

Gentle
Glowing
Sharp
Aggressive

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24
Q

What are some examples of terms used to describe viscosity using the WSET Systematic Approach to Tasting Spirits?

A

Watery
Light
Oily
Mouth-Coating

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25
What are some examples of terms used to describe feel using the WSET Systematic Approach to Tasting Spirits?
Soft Coarse Silky Astringent
26
What are some terms used to describe shape using the WSET Systematic Approach to Tasting Spirits?
Hollow Linear Angular Round Full
27
What are some spirits that would be considered pale using the WSET Systematic Approach to Tasting Spirits?
Oak Aged spirits with no caramel color added (Such as Reposado Tequila and Scotch Grain Whiskies). Flavored Vodkas
28
What color intensity are most oak aged spirits using the scale from the WSET Systematic Approach to Tasting Spirits?
Medium
29
What color on the scale from the WSET Systematic Approach to Tasting Spirits are most oak-aged spirits?
Amber
30
What aroma intensity category on the scale from the WSET Systematic Approach to Tasting Spirits do most spirits fall into?
Medium
31
What causes fruity aromas in spirits resulting from production?
Esters made by yeast.
32
What are some flavors associated with maturation in new oak?
Vanilla Sweet Spice
33
What are some flavors associated with maturation in Sherry butts?
Dried Fruit Orange-peel
34
What main type of spirit may be categorized as Off-dry?
Cognac
35
What types of spirits may be categorized as medium in sweetness level?
Some Sugar cane spirits
36
What type of spirits are considered sweet?
Liqueurs and some flavored spirits with high amounts of sugar added.
37
What are the three levels for quality criteria using the WSET Systematic Approach to Tasting Spirits?
Meets the criteria Could do better Does not meet the criteria.
38
What are the spirits that can appear on the WSET Level 3 tasting exam?
Scotch - Single Malt or Blended American Whiskey - Bourbon, Rye Grape Spirit - Cognac, Armagnac Sugar Spirit - Molasses, Sugar Cane Spirit Agave Spirit - Mezcal, Tequila Gin - Juniper forward, Contemporary
39
Which raw materials used in WSET Level 3 testable spirits have a distinct herbaceous note?
Agave Sugar Cane Juice Pomace
40
The raw materials used in which WSET Level 3 testable spirits have toffee and caramel aromas?
Bourbon Some Rums
41
Which spirits used in WSET Level 3 testable spirits can have a smoke aroma from production?
Mezcal Some whiskies.
42
Which WSET Level 3 testable spirits have pronounced ester aromas?
American Whiskies Rums
43
What is a differentiating factor relating to oak aromas between American Whiskey and Scotch?
American whiskey will generally have more new-oak and cereal aromas.
44
Which WSET Level 3 testable spirits may be off-dry or sweet?
Cognac, Armagnac (only off-dry) Some rums - Off-dry or medium sweet.
45
Which WSET Level 3 testable spirits have have a noticeable sharpness to their texture?
Cognacs Armagnacs Bourbons
46
What is the most common ingredient in the Qu used in Strong Aroma Baijiu?
Wheat, but sometimes distillers use a mix of wheat and pea.
47
What is the most common ingredient in the Qu used in Light Aroma Baijiu?
A mixture of barley and pea.
48
What is Small Qu typically made from?
Non-sticky white table rice.
49
What is removed from rice used to make Small Qu?
The husk and bran (through polishing)
50
How is Small Qu made?
The rice is crushed into a fine powder, mixed with water (and sometimes crushed bran) and shaped into balls. Either ambient or cultured fungi, bacteria, and yeast is introduced.
51
What is Small Qu mainly used for?
Sorghum based Light Aroma Baijiu
52
Which Qu is sometimes flavored with traditional Chinese medicinal herbs?
Small Qu
53
Where is Strong Aroma Baijiu made?
All over China, but the center of production is in Sichuan.
54
Where is most Sauce Aroma Baijiu made?
The southern province of Guizhou.
55
Where are the main concentrations of Light Aroma Baijiu?
North-east China and Taiwan.
56
What Qu is used in the production of Light Aroma Baijiu?
Some use Big Qu, some use Small Qu or Bran Qu.
57
Where is Rice Aroma Baijiu most associated with?
Guangxi and Guangdong provinces in south-east China.
58
What is Ipkook?
A method of using cultures single strains of mold grown on rice similar to koji production in Japan.
59
What type of fermentation is used in Distilled Soju production?
Semi-solid-state in multiple stages.
60
How was Andong Soju originally produced?
Using clay still-tops attached to traditional domestic cooking cauldrons.
61
How is Andong Soju distilled now?
Modern pot stills, distilled to a low level of rectification.
62
When do the earliest written records describing Andong Soju date back to?
600 years ago.
63
Describe Andong Soju
An intensely characterful spirit with lots of textural complexity from Group 3 fractions.
64
What is Ilpoom?
A premium distilled Soju made by Jiro from rice, and matured for ten years.
65
What are the three stages of grain preparation in the production of Shōchū?
Polishing Washing Steaming
66
Why are grains polished in the production of Shōchū?
The bran and outer part of the endosperm contain the highest concentration of sulfur, which could produce unpleasant-smelling compounds. Shochu stills are made from stainless steel instead of copper, so the sulfur is not removed during fermentation as in whiskey.
67
Why are grains washed after polishing in Shōchū production?
To remove any dust fragments left over from polishing.
68
Why are grains steamed in Shōchū production?
To gelatinize the starch.
69
How is rice Kōji made?
Mold spores are sprinkled onto steamed rice. After 24 hours it is moved onto a large flat bed, where the mold continues to grow for 24 more hours. It is then mixed with water and yeast to create a fermentation batch.
70
How long does One-stage parallel semi-solid-state fermentation last?
About 2 weeks.
71
What is the ABV of the liquid after the fermentation stage of Awamori?
14-20%
72
How are distillers able to reduce the smoky aromas during fermentation in the production of Honkaku Shōchū?
By using yellow or white Kōji and by reducing the overall amount of Kōji they use.
73
What is the first stage of the Two-stage parallel semi-solid state fermentation used when producing Honkaku Shōchū?
The stage where a sufficiently large yeast population is created by creating a smaller batch where the yeast grows over 5-6 days. The smaller batch minimizes the risk of spoilage.
74
What percentage of the final batch of Honkaku Shōchū is made up of the first stage batch during fermentation?
Between one-fifth and one-third.
75
What is the second stage of the Two-stage parallel semi-solid state fermentation used when producing Honkaku Shōchū?
Where the rest of the ingredients are added to the batch produced during the first stage. It lasts for about 8-10 days.
76
How are Group 3 fractions sometimes removed post-distillation in Pot Still Shōchū production?
They are stored in cool conditions, where some Group 3 fractions rise to the surface forming an oily layer that can be removed by skimming.
77
What is a Kame?
A large, unglazed earthenware pot used to mature Schochu.
78
Is all Shōchū aged in earthenware pots (Kame)?
No, some are released unaged, some stored in stainless steel or enameled tanks, and some oak (rare).
79
What are typical characteristics of Strong Aroma Baijiu?
Pronounced fruity aromas Mud/clay or composting vegetation aromas. Heat and textural sharpness
80
How do distillers fill a Baijiu still?
They empty the fermentation pit, creating separate piles from different layers. Rice husks are added. All but the top two layers of the pit are mixed with grains.
81
How can distillers create blends in the production of Baijiu?
Components of various ages Spirits made from different pits/layers Spirits collected at different states of distillation.
82
What are the most prominent aromas of Sauce Aroma Baijiu?
Soy sauce, mushrooms and roasted meat.
83
What grains are used in the production of Light Aroma Baijiu?
A wide variety including sorghum and mixtures of grains and rice bran.
84
What is One-stage parallel semi-solid-state fermentation?
The method used to produce Awamori. All of the rice is turned into rice Kōji using black Kōji. This produces high levels of citric acid, so another stage is not needed.
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