Spirits Tasting Lexicon Flashcards
This deck is designed to build confidence in the use of the WSET Level 3 Spirits tasting lexicon.
Describing Aromas and Flavors: Raw Materials
CORN
- butterscotch
- sweetcorn
- corn bread
- popcorn
- caramel
- burnt sugar
- toffee
- menthol
Describing Aromas and Flavors: Raw Materials
MALTED BARLEY
- husk
- porridge
- barley
- malt
- flour
- oatmeal
Describing Aromas and Flavors: Raw Materials
RYE
- rye bread
- gingerbread
- peppercorn
- allspice
Describing Aromas and Flavors: Raw Materials
GRAPE
- grape
- fig
- prune
- raisin
- sultana
- citrus
- elderflower
- orange blossom
- rose, violet, perfume, lavender, lilac, dried flowers
Describing Aromas and Flavors: Raw Materials
SUGAR CANE
- grass
- herbaceous
- caramel
- burnt sugar
- toffee
- treacle
- molasses
Describing Aromas and Flavors: Raw Materials
FRUITS
- apple, pear, apricot, peach, plum, cherry, marzipan
- strawberry, raspberry, blackcurrant, blackberry
- orange, lemon
Describing Aromas and Flavors: Raw Materials
AGAVE
- agave
- peppercorn
- root vegetable
- olive
- capsicum
- herbaceous
Describing Aromas and Flavors: Raw Materials
BOTANICALS
- juniper, citrus peel, root, earthy, cumin, peppercorn
- aniseed, fennel, licorice
- cinnamon, cloves, ginger, nutmeg, cardamom
- coriander, basil, rosemary, thyme, sage, lemongrass, mint
Describing Aromas and Flavors: Processing
SMOKE
- peat, medicinal, smoked fish, smoky, seaweed, iodine
- smoke, char, charred vegetables
Describing Aromas and Flavors: Processing
ESTERS
- banana
- apple
- pear
- floral
- pineapple
- melon
- mango
- pear drops
- nail varnish
Describing Aromas and Flavors: Processing
HEADS
- pungent solvent (prickling sensation on the nose)
- vinegar
Describing Aromas and Flavors: Processing
TAILS
- plastic
- cheese
- feet
- burnt rubber
Describing Aromas and Flavors: Oak and Maturation
OAK
- vanilla
- toasted bread
- coffee
- cedar
- char
- spice
- sherry
- sawdust
- coconut
- nuts
Describing Aromas and Flavors: Oak and Maturation
AGE / RANCIO
- fruit cake
- candied fruits
- leather
- tobacco
- wet leaves
- mushroom
- forest floor
- meaty
- gravy
- yeast extract
- wood polish
Describing Aromas and Flavors: Texture / Other
DOES THE SPIRIT FEEL…
- rough, harsh, sharp?
- smooth, silky?
- mouthfilling, full, oily?
- watery, thin?
- warming?
Describing Aromas and Flavors: Texture / Other
OTHER COMPONENT DESCRIPTORS
- bitterness
- astringency
Appearance:
CLARITY
- clear
- hazy (faulty?)
Appearance:
INTENSITY
water-white - pale - medium - deep - opaque
Appearance:
COLOR
- colorless - lemon - gold - amber - brown
- pink - red - orange - yellow - green - blue - purple - brown - black
Appearance:
OTHER OBSERVATIONS
- louching: slightly hazy - cloudy and opaque
- other: particles
Nose:
CONDITION
clean - unclean (faulty?)
Nose:
AROMA INTENSITY
neutral - light - medium (-) - medium - medium (+) - pronounced
Nose:
AROMA CHARACTERISTICS
- raw materials
- processing
- oak and maturation
Palate:
SWEETNESS
dry - off-dry - medium - sweet
Palate:
FLAVOR INTENSITY
neutral - light - medium(-) - medium - medium(+) - pronounced
Palate:
TEXTURE / OTHER
- rough, smooth, watery, mouthfilling, warming, astringent (textures)
- bitterness (flavor)
Palate:
FLAVOR CHARACTERISTICS
raw materials, processing, oak and maturation
Palate:
FINISH (length)
short - medium(-) - medium - medium(+) - long
Palate:
FINISH (nature)
neutral - simple - some complexity - very complex
Conclusions: Assessment of quality
BUILDING AN ARGUMENT
- balance
- length
- intensity
- complexity
- expressiveness
Conclusions: Assessment of Quality
QUALITY LEVEL
faulty - poor - acceptable - good - very good - outstanding
