Section 1: Tasting And Evaluating Spirits

Question 1

Appearance: Intensity

Answer 1

Water-white — Pale — Medium — Deep — Opaque

Question 2

Appearance: colour

Answer 2

Colourless — lemon — gold — amber — brown

Question 3

Appearance: other observations

Answer 3

Touching: slightly hazy — cloudy and opaque
Other: particles

Question 4

Nose: condition

Answer 4

Clean — unclean (faulty?)

Question 5

Nose: aroma intensity

Answer 5

Neutral — light — medium(-) — medium — medium (+) — pronounced

Question 6

Nose: aroma characteristics

Answer 6

E.g. raw materials, processing, oak and maturation

Question 7

Palate: sweetness

Answer 7

Dry — off dry — medium — sweet

Question 8

Palate: flavour intensity

Answer 8

Neutral — light — medium (-) — medium — medium(+) — pronounced

Question 9

Palate: texture/other

Answer 9

E.g. rough, watery, mouth filling, angular, round, astringency
Other: e.g. bitterness

Question 10

Palate: flavour characteristics

Answer 10

E.g. raw materials, processing, oak and maturation

Question 11

Palate: finish

Answer 11

Length: short — medium(-) — medium — medium(+) — pronounced
Nature: neutral — simple — some complexity — very complex

Question 12

Conclusions: assessment of quality
Building and argument

Answer 12

E.g. balance, length and intensity, complexity, expressiveness

Question 13

Conclusions: assessment of quality
Quality level

Answer 13

Faulty — poor — acceptable — good — very good — outstanding

Question 14

SAT
raw materials: corn

Answer 14

Butterscotch, sweetcorn, corn bread, popcorn, caramel, burnt sugar, toffee, menthol

Question 15

SAT
Raw materials: malted barley

Answer 15

Husk, porridge, barley, malt, flour, oatmeal

Question 16

SAT
Raw materials: rye

Answer 16

Rye bread, gingerbread, peppercorn, allspice

Question 17

SAT
Raw materials: grape

Answer 17

Grape, fig, prune, raisin, sultana, citrus, elderflower, orange blossom, rose, violet, perfume, lavender, lilac, dried flowers

Question 18

SAT
Raw materials: agave

Answer 18

Agave, peppercorn, root vegetable, olive, capsicum, herbaceous

Question 19

SAT
Raw materials: sugar cane

Answer 19

Grass, herbaceous, caramel, burnt sugar, toffee, treacle, molasses

Question 20

SAT
Raw materials: fruits

Answer 20

Apple, pear, apricot, peach, plum, cherry, marzipan, strawberry, raspberry, blackcurrant, blackberry orange, lemon

Question 21

SAT
Raw materials: botanicals

Answer 21

Juniper, citrus peel, root, earthy, cumin, peppercorn, aniseed, fennel, liquorice, cinnamon, cloves, ginger, nutmeg, cardamom, coriander, basil, rosemary, thyme, sage, lemongrass, mint

Question 22

SAT
Processing: smoke

Answer 22

Peat, medicinal, smoked fish, smoky, seaweed, iodine, smoke, char, charred vegetables