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WSET ® Level 3 Spirits > Spirits Tasting Lexicon > Flashcards

Spirits Tasting Lexicon Flashcards

This deck is designed to build confidence in the use of the WSET Level 3 Spirits tasting lexicon.

1
Q

Describing Aromas and Flavors: Raw Materials

CORN

A
  • butterscotch
  • sweetcorn
  • corn bread
  • popcorn
  • caramel
  • burnt sugar
  • toffee
  • menthol
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2
Q

Describing Aromas and Flavors: Raw Materials

MALTED BARLEY

A
  • husk
  • porridge
  • barley
  • malt
  • flour
  • oatmeal
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3
Q

Describing Aromas and Flavors: Raw Materials

RYE

A
  • rye bread
  • gingerbread
  • peppercorn
  • allspice
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4
Q

Describing Aromas and Flavors: Raw Materials

GRAPE

A
  • grape
  • fig
  • prune
  • raisin
  • sultana
  • citrus
  • elderflower
  • orange blossom
  • rose, violet, perfume, lavender, lilac, dried flowers
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5
Q

Describing Aromas and Flavors: Raw Materials

SUGAR CANE

A
  • grass
  • herbaceous
  • caramel
  • burnt sugar
  • toffee
  • treacle
  • molasses
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6
Q

Describing Aromas and Flavors: Raw Materials

FRUITS

A
  • apple, pear, apricot, peach, plum, cherry, marzipan
  • strawberry, raspberry, blackcurrant, blackberry
  • orange, lemon
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7
Q

Describing Aromas and Flavors: Raw Materials

AGAVE

A
  • agave
  • peppercorn
  • root vegetable
  • olive
  • capsicum
  • herbaceous
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8
Q

Describing Aromas and Flavors: Raw Materials

BOTANICALS

A
  • juniper, citrus peel, root, earthy, cumin, peppercorn
  • aniseed, fennel, licorice
  • cinnamon, cloves, ginger, nutmeg, cardamom
  • coriander, basil, rosemary, thyme, sage, lemongrass, mint
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9
Q

Describing Aromas and Flavors: Processing

SMOKE

A
  • peat, medicinal, smoked fish, smoky, seaweed, iodine
  • smoke, char, charred vegetables
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10
Q

Describing Aromas and Flavors: Processing

ESTERS

A
  • banana
  • apple
  • pear
  • floral
  • pineapple
  • melon
  • mango
  • pear drops
  • nail varnish
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11
Q

Describing Aromas and Flavors: Processing

HEADS

A
  • pungent solvent (prickling sensation on the nose)
  • vinegar
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12
Q

Describing Aromas and Flavors: Processing

TAILS

A
  • plastic
  • cheese
  • feet
  • burnt rubber
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13
Q

Describing Aromas and Flavors: Oak and Maturation

OAK

A
  • vanilla
  • toasted bread
  • coffee
  • cedar
  • char
  • spice
  • sherry
  • sawdust
  • coconut
  • nuts
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14
Q

Describing Aromas and Flavors: Oak and Maturation

AGE / RANCIO

A
  • fruit cake
  • candied fruits
  • leather
  • tobacco
  • wet leaves
  • mushroom
  • forest floor
  • meaty
  • gravy
  • yeast extract
  • wood polish
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15
Q

Describing Aromas and Flavors: Texture / Other

DOES THE SPIRIT FEEL…

A
  • rough, harsh, sharp?
  • smooth, silky?
  • mouthfilling, full, oily?
  • watery, thin?
  • warming?
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16
Q

Describing Aromas and Flavors: Texture / Other

OTHER COMPONENT DESCRIPTORS

A
  • bitterness
  • astringency
17
Q

Appearance:

CLARITY

A
  • clear
  • hazy (faulty?)
18
Q

Appearance:

INTENSITY

A

water-white - pale - medium - deep - opaque

19
Q

Appearance:

COLOR

A
  • colorless - lemon - gold - amber - brown
  • pink - red - orange - yellow - green - blue - purple - brown - black
20
Q

Appearance:

OTHER OBSERVATIONS

A
  • louching: slightly hazy - cloudy and opaque
  • other: particles
21
Q

Nose:

CONDITION

A

clean - unclean (faulty?)

22
Q

Nose:

AROMA INTENSITY

A

neutral - light - medium (-) - medium - medium (+) - pronounced

23
Q

Nose:

AROMA CHARACTERISTICS

A
  • raw materials
  • processing
  • oak and maturation
24
Q

Palate:

SWEETNESS

A

dry - off-dry - medium - sweet

25
Q

Palate:

FLAVOR INTENSITY

A

neutral - light - medium(-) - medium - medium(+) - pronounced

26
Q

Palate:

TEXTURE / OTHER

A
  • rough, smooth, watery, mouthfilling, warming, astringent (textures)
  • bitterness (flavor)
27
Q

Palate:

FLAVOR CHARACTERISTICS

A

raw materials, processing, oak and maturation

28
Q

Palate:

FINISH (length)

A

short - medium(-) - medium - medium(+) - long

29
Q

Palate:

FINISH (nature)

A

neutral - simple - some complexity - very complex

30
Q

Conclusions: Assessment of quality

BUILDING AN ARGUMENT

A
  • balance
  • length
  • intensity
  • complexity
  • expressiveness
31
Q

Conclusions: Assessment of Quality

QUALITY LEVEL

A

faulty - poor - acceptable - good - very good - outstanding

WSET ® Level 3 Spirits (23 decks)

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