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WSET ® Level 3 Spirits > Tasting & Evaluating Spirits > Flashcards

Tasting & Evaluating Spirits Flashcards

This deck is designed to help with the study of understanding how to taste and write a complete and universally understood spirit tasting note within the parameters of the WSET SAT for Level 3 Spirits.

1
Q

A finish with some complexity would be defined as:

A

A variety of flavors on the finish, but they quickly become generic and lose their distinctiveness.

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2
Q

A spirit with notably more intense color is described as….

A

Deep

Examples are found in bitters and rums.

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3
Q

A texture sensation that either feels like a burning sensation or gritty or astringent.

A

Rough, harsh, or sharp texture.

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4
Q

Combinations such as vanilla and fruity aromas can create what kind of impression?

A

The illusion or perception of sweetness in a spirit (even if there is no sugar present).

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5
Q

Typical aroma and flavor intensity for a vodka:

A

Neutral

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6
Q

Aromas are defined as…

A

What you smell in the glass.

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7
Q

As a trained taster, what are you aiming to assess in a spirit?

A

The actual levels of components in the product, not the perceived components.

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8
Q

Bacteria-caused aromas are not widely found in spirits, with the exception of one. What is it?

A

Baijiu

Which can have some remarkably pungent, compost-like aromas.

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9
Q

What are cuts used for?

A
  • Cuts are made during distillation to separate the alcohols
  • Can also have a major impact on the aroma profile of a spirit, especially if there are Group 1 and/or Group 3 fractions included in the final product
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10
Q

Deep lemon and medium gold are an example of what?

A

Different permutations of intensity and color.

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11
Q

Define a ‘good’ spirit:

A

When a spirit’s positive comments are balanced by the negative comments.

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12
Q

Define a ‘poor’ quality spirit:

A

When the majority of comments are negative.

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13
Q

Define an ‘acceptable’ spirit:

A

When a spirit is obviously lacking some combination of balance, length/intensity, complexity, or expressiveness.

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14
Q

Define balance in a spirit:

A

When aromas, tastes, and textures, work in a contrasting or complementary way and each is well integrated.

No single element should dominate.

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15
Q

Define an ‘outstanding’ spirit:

A

Does not have to be perfect, but there are virtually no negatives.

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16
Q

Definition of a ‘very good’ quality spirit:

A

When spirits are balanced and have an extra level of length, intensity, complexity, or expressiveness, but there is still something sort of lacking.

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17
Q

Describe an ideal tasting glass for sampling purposes:

A
  • Rounded bowl with sufficient room for the addition of water to the sample
  • The sides should slope inward in a tulip shape (concentrates the aromas)
  • Should have a stem to prevent the sample form being warmed by the hands
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18
Q

Describe a neutral intensity.

A

A neutral intensity is faint and hard to detect, even after sniffing.

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19
Q

Describe a pale spirit.

A

The color of a pale spirit is notably less intense than other spirits.

They do not have caramel color added and are often short-aged.

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20
Q

Describe ‘high levels of Group 1 fractions’

A
  • These fractions are concentrated in the heads and have a solvent-like aroma with a shooting sensation in the nose when smelled
  • They can also have a gritty/chalky texture
  • Spirits with this fault are referred to as ‘heady’
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21
Q

Describe louching:

A

Louching is when water is added to a spirit causing chemicals to precipitate out of the solution, forming a suspension.

An example of this is what happens in some gins with a high level of citrus oils.

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22
Q

List the five flavor sensations:

A
  1. Acid/sour
  2. Sweet
  3. Bitter
  4. Salt
  5. Umami
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23
Q

Flavors are defined as…

A

What is detected when the spirit is in the mouth.

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24
Q

For vodka, what would be considered appropriate markers for quality?

A

Precision and purity

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25
Q

High levels of unattractive cheese and plastic aromas with a rough and coarse texture are characteristics of what kind of fault?

A

A Group 3 fraction or tails fault.

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26
Q

How are spirits described when louching happens?

A

They become hazy or opaque to some degree.

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27
Q

How is the sensation of touch (or feel) expressed in a proper tasting note?

A

As texture.

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28
Q

How is a deep intensity of color achieved in spirits?

A
  • Long wood aging
  • Maceration
  • Use of caramel or artificial color
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29
Q

How many points are there on the scale for the visual intensity?

A

It is a five-point scale:

  1. Water-white
  2. Pale
  3. Medium
  4. Deep
  5. Opaque
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30
Q

How much sweetness does a spirit have when it comes off the still?

A

None, but alcohol can have the perception of slight sweetness.

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31
Q

How would a simple finish be defined?

A

Where a single flavor dominates the finish.

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32
Q

How would you describe a short length in taste?

A

When pleasant flavors disappear within a few seconds.

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33
Q

If a spirit is hazy prior to the addition of water, what do you still need in order to give an accurate assessment?

A

Gain more evidence from the nose and the palate.

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34
Q

If the aroma of a spirit, even after sniffing, is faint and hard to detect, it is said to be what?

A

Light

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35
Q

In what spirits can smoky aromas be found?

A

Some Scotch Whiskies and nearly all Mezcals exhibit smoky aromas.

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36
Q

Musty, damp cardboard aromas are associated with what fault?

A

Cork taint.

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37
Q

Oak aromas almost always include which notes?

A

Vanilla and sweet spice.

(Such as in many Bourbons)

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38
Q

Of the five things we can taste, which are added post-distillation?

A

Sweetness and bitterness.

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39
Q

Aromas from maturation in older oak may include…

A

Very little oak flavors or aromas.

Such as in Scotch and Calvados.

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40
Q

Sherry butts can contribute flavors, such as…

A

Distinct dried fruit and orange peel aromas.

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41
Q

What is the sweetness level of sweetened rums?

A

Typically a medium level of sweetness.

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42
Q

Typical sweetness level of aniseed-flavored spirits or liqueurs?

A

Most would be considered sweet.

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43
Q

‘Taste’ refers exclusively to…

A

The sensation your tongue is able to detect.

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44
Q

Define: Texture

A

Texture refers to how the spirit feels in the mouth.

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45
Q

What words are used to describe a texture sensation that combines the absence of roughness with a mouth-filling sensation, and can be helped with some added sugar?

A

Smooth or silky texture.

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46
Q

Texture sensation that can be described as viscous?

A

Mouthfilling or full texture.

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47
Q

Texture sensation where a higher level of alcohol is generally considered a positive sensation (and not rough)?

A

Warming

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48
Q

Texture sensation given when the spirit lacks presence?

A

Watery or thin

Quite rare as the alcohol will almost always add some texture to the spirit - rarely a positive feature.

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49
Q

The acidity level in spirits is close to what?

A

Close or equal to neutral.

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50
Q

The four different criteria when assessing quality in a spirit:

A
  1. Balance
  2. Length and intensity
  3. Complexity
  4. Expressiveness
51
Q

The SAT helps to develop which two tasting skills?

A
  1. The ability to describe a spirit accurately, and
  2. The ability to form reasonable conclusions based on those descriptions.
52
Q

The four senses used when tasting spirits are…

A
  1. Taste
  2. Touch
  3. Smell
  4. Sight
53
Q

The three steps to properly reach a decision on quality in a spirit:

A
  1. Decide what criteria are to be used,
  2. Apply the criteria, and
  3. Reach an overall conclusion
54
Q

True or False:

You can use different types and sizes of glassware during a tasting and still get consistent results.

A

False

It is very important to use the same style of glasses throughout a tasting in order to get a more consistent interpretation from sample to sample.

55
Q

True or False:

Expressiveness is the same as complexity.

A

False

For expressiveness, you are looking for precision and clarity in the flavors and textures, and this can apply to spirits that are aromatically simple or very complex.

56
Q

True or False:

The aromas in the nose of a spirit will differ greatly from the flavors on the palate.

A

False

Generally, they are very similar because you’re using the same sense organ to detect them.

57
Q

True or False:

The taste of salt and umami are present in spirits.

A

False

Neither are present in spirits, except in very rare examples.

58
Q

True or False:

It is possible to determine a spirit’s maturity and/or quality from the color alone.

A

False

59
Q

Typical expected finish for an outstanding XO Cognac:

A

Very complex

With fruits, florals, rancio, and wood flavors remaining distinct and identifiable for some time.

60
Q

Typical finish for a vodka:

A

Neutral

61
Q

‘Water-white’ is used to describe a spirit with what kind of appearance?

A

A spirit with the clear appearance of water.

Such as vodka, some rums, agave spirits, as well as some gins.

62
Q

What and when should you make notes about the appearance of a spirit when tasting?

A
  • You should note the clarity, intensity, and color of the spirit
  • You should do this before adding water
63
Q

What are some examples of a pale spirit?

A
  • Some Reposado Tequilas
  • Scotch Grain Whiskies
  • Bison Grass Vodka
64
Q

What are some techniques used to add color to a spirit?

A
  • Oak aging
  • Adding color-infusing botanicals
  • Adding caramel coloring or artificial coloring
65
Q

What are some things to consider for a proper tasting environment?

A
  • Good lighting
  • Odor-free area
  • Space to lay out the glasses and samples
  • Water
  • Spittoon
66
Q

What are some things to consider when noting faults in a spirit?

A
  • The experience of the people running a distillery
  • The faults need to be considered in the context of the category to which the spirit belongs
67
Q

What are some points of personal preparation before doing a tasting?

A
  • Clean palate
  • Be well hydrated
  • Something to record your notes in
  • Good glassware free or odors or residues
68
Q

What are the four most important faults that a person may encounter in a spirit?

A
  • Group 1 fractions
  • Group 3 fractions
  • Cork taint
  • Being out of condition
69
Q

What are the suggested colors used by the SAT?

A
  • Lemon = yellow
  • Gold = yellow with the introduction of some orange and browns
  • Amber = predominately orange
  • Brown = orange and yellow colors have faded
70
Q

What are the four main groups that processing aromas are identified by in a spirit?

A
  • Smoke
  • Esters
  • Heads
  • Tails
71
Q

What are the most important aromas when it comes to identifying and describing a spirit?

A

Raw materials.

72
Q

What can licorice do to the flavor of a spirit?

A

Licorice is a botanical with the distinct flavor of aniseed and is also sweet, which means it can add to the perception of sweetness in the taste of a spirit.

73
Q

What can practicing with the SAT provide?

A

A structured template that reminds you to consider all of the important elements of a spirit.

74
Q

What can the best spirits express through their flavors and textures?

A

Something about the raw materials or how they have been fermented, distilled, or matured.

75
Q

What do most consumers expect a spirit to be, from a visual point of view?

A

Clear

76
Q

What happens to the aromas of raw materials over time?

A

They change and diminish, making them difficult to identify.

77
Q

What important skill can help in the tasting process for spirits?

A

Breaking the tasting process down into discrete steps, each to be considered sequentially.

78
Q

What is a good way to decide if sugar has been added to a spirit?

A

Through texture:

  • Off-dry will have a hint of added texture
  • Heavily sweetened items will have greater viscosity
79
Q

What is visual intensity?

A

How much color a spirit has.

80
Q

What is one spirit where the appearance of solids is deliberate?

A

Goldschlager with its gold flakes.

81
Q

What is the best method to smell a spirit?

A

Bring the glass to your nose and take quick, short sniffs to avoid overwhelming your sense of smell.

82
Q

What is the goal of the WSET Level 3 Systematic Approach to Tasting Spirits?

A

To enable you to write a complete description of a spirit and then use this information to make an evaluation of quality, that is objective, universal, and easily understood.

83
Q

What is the highest level of dilution recommended when adding water to a spirit for tasting purposes?

A

50:50

84
Q

What is the ideal volume of a tasting sample for spirits?

A

1.5 cL or 0.5 US fl. oz

85
Q

What is the most common fault seen in a spirit?

A

When a spirit becomes out of condition because a bottle has been open for too long.

86
Q

What is the most common source of cork taint?

A

The most common source of cork taint is a cork closure.

There’s a lower risk for this when using high-quality cork.

87
Q

What is the only taste present in a spirit that can be assessed using a scale?

A

Sweetness

88
Q

What kind of sweetness levels will Cognac and Armagnac have?

A

Never more than off-dry.

89
Q

What might the combination of vanilla and fruity aromas give in a spirit?

A

The illusion of sweetness, even if the spirit is technically dry.

The texture is the key here.

90
Q

What must you do with oak aromas when identifying a spirit?

A

Put them in context with the other aroma categories, such as raw material and processing aromas, that may be present.

91
Q

What needs to be considered when judging the nature of the finish of a spirit?

A

How long flavors persist and remain identifiable and vivid in the mouth.

92
Q

What relates to how long the positive flavors persist after a spirit has been spat out or swallowed?

A

Length and nature.

93
Q

What relates to the complexity of a spirit?

A

How long the aromas and flavors persist, and whether they are simple or not.

94
Q

What should you focus on when assessing the length of a spirit?

A

Persistence of positive flavors.

95
Q

What should you prepare when getting ready to taste spirits professionally?

A

Two things:

Yourself and your tasting environment.

96
Q

What is the definition of ‘opaque’ and what kind of spirits might this be used for?

A

Opaque is when you cannot see through a spirit or other liquid.

Examples: liqueurs or darkly-colored spirits, such as many coffee liqueurs.

97
Q

What three pronounced, colorless, and slightly herbaceous spirits can often be confused with each other?

A
  1. Agave distillate
  2. Sugar cane distillate
  3. Pomace distillate
98
Q

What two contextual considerations must be taken into account when assessing the specific oak flavors of a spirit?

A
  1. Old or new oak, and for how long the aging has been conducted, and
  2. Whether the aromas indicate the oak had been previously used for another product.

Sherry casks for aging Scotch whisky, or Bourbon barrels used for Tequila, are good examples of barrels that have been previously used.

99
Q

What two key processing aromas can be helpful in identifying a spirit?

A

Smoke and fermentation esters.

100
Q

What two spirits can often be confused with each other because of very forward oak aromas?

A

American whiskies and rums.

Consider the sweetness in the spirit (American whiskies are not made with sugar).

101
Q

What two things can prolonged maturation in oak develop in a spirit?

A
  1. Oak aromas
  2. Oxidation
102
Q

What will give you the most accurate assessment of visual intensity?

A

Looking at the sample in the glass against a white background.

103
Q

What would a spirit that is hazy typically be considered?

A

Generally, this is considered to be Faulty.

Could also be a cold, non chill filtered spirit.

104
Q

What would be the default level in trying to determine the intensity of a spirit?

A

Medium

Many wood-aged spirits will fall into this level.

105
Q

What would higher levels of astringent tannins and obvious dried-fruit esters point toward with regards to a specific spirit?

A

A whiskey that has been aged for longer than average.

106
Q

When is ‘medium sweetness’ properly used to described a spirit?

A

When there is clearly sweetness, but it is not the defining characteristic.

Many rums can be like this.

107
Q

When is intensity described as ‘pronounced’?

A

When the aroma of a spirit is immediately apparent when you insert your nose into the glass.

108
Q

When is ‘sweet’ used to describe a spirit’s texture?

A

When it is the defining characteristic of the spirit.

109
Q

When would a spirit be properly described as ‘off-dry’?

A

When only a very small amount of sugar is added but it is still basically dry.

Cognac is an example of this.

110
Q

When would you describe a long length in taste?

A

For very intense flavors that last for a minute or more, and are often complex.

111
Q

Where does color come from for all spirits?

A

Any color in spirits is a product of post-distillation operations.

112
Q

Which is more important: the sensitivity of one’s nose and palate, or the level of one’s tasting experience?

A
  • Often, the experience can outweigh sensitivity
  • This allows for a more skilled tasting process, as well as a better understanding of the factors for quality
113
Q

Why do we describe newly-made spirits as ‘dry’?

A

Tasting notes are concerned with sugar added post-distillation.

114
Q

Why is it difficult to determine anything about a spirit from its appearance?

A

The appearance can be altered after distillation to manipulate the color and intensity.

115
Q

Why is it important to be able to understand the key sources of aromas in a spirit?

A

By being able to understand the source of an element, you will be able to determine the quality and appropriate nature of that aroma.

116
Q

Why is it not recommended to swirl your glass when smelling a spirit?

A

Swirling can cause alcohol to evaporate quickly and numb your nose making it impossible to smell.

117
Q

Why is it important to be accurate in your descriptions and conclusions of a spirit?

A

It will allow you to write better tasting notes that are easy for anyone to understand.

118
Q

Why might some premium spirits appear hazy?

A

Because they are not chill-filtered.

119
Q

Why would a professional taster dilute a spirit with water when assessing the nose?

A

Reducing the abv helps reduce palate fatigue when tasting a lot of spirits, and adding water helps to open up aromas and reveal extra layers of intensity.

120
Q

With regard to length, what would be some markers for a high-quality spirit?

A

Flavors that linger and evolve for many seconds, and a balanced, pleasant finish.

121
Q

With regard to length, what would be some markers for a lower-quality spirit?

A

Less balance, less pleasant aftertaste, and flavors that do not linger.

122
Q

Would heavy new oak flavors be considered appropriate and a balanced component for most Scotch?

A

No, they would be more appropriate for Bourbon, which is aged in new oak.

123
Q

Yeast-made esters are often of what general style?

A

Fruity

And are found in almost all spirits categories.

WSET ® Level 3 Spirits (23 decks)

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