Level 1 Award in Spirits 2012 Welcome to your Level 1 Award in Spirits
Level 1 Award in Spirits 2012 Course Outline introduction to spirits social responsibility spirits categories revision exam
Level 1 Award in Spirits 2012 Element 1: Introduction to Spirits what is a spirit? raw materials distillation post distillation additions before bottling tasting spirits Element 1: Introduction to Spirits
Level 1 Award in Spirits 2012 What is a Spirit? an alcoholic liquid that has had its alcohol level increased by distillation raw material fermentationdistillation alcoholic liquid spirit Element 1: Introduction to Spirits
Level 1 Award in Spirits 2012 Raw Materials plants with a store of starch or sugar grain e.g. barley, maize, wheat fruit e.g. grapes sugar cane e.g. molasses vegetable e.g. potato, agave Element 1: Introduction to Spirits
Level 1 Award in Spirits 2012 Raw Materials starch must be converted to sugar prior to fermentation sugar fruits sugar cane starch grains vegetables fermentation sugar + yeast conversion alcoholic liquid carbon dioxide Element 1: Introduction to Spirits
Level 1 Award in Spirits 2012 Distillation alcoholic liquid alcohol evaporates water stays behind vapours condense spirit cool heat concentration of the alcohol Element 1: Introduction to Spirits
Level 1 Award in Spirits 2012 Distillation heat source condenser alcoholic vapour rises through the still alcoholic liquid spirit alcoholic vapour condenses pot still: batch process Element 1: Introduction to Spirits
Level 1 Award in Spirits 2012 Distillation spirit out at each level the alcohol becomes more concentrated alcoholic vapour enters the still column still: can run continuously Element 1: Introduction to Spirits
Level 1 Award in Spirits 2012 Distillation typical influence of still on flavour pot still lower strength more character often needs ageing sharper alcohol column still higher strength less character can be bottled immediately smoother alcohol Element 1: Introduction to Spirits
Level 1 Award in Spirits 2012 Post Distillation Ageing in Oak soften alcohol add colour new spirit is colourless aged spirits are golden – brown add flavours smoke, vanilla, dried fruit, toffee more concentrated with age Note:- many spirits are unaged Element 1: Introduction to Spirits
Level 1 Award in Spirits 2012 Post Distillation Blending blending creates a consistent house style using spirits of different regions distilleries styles ages particularly important for aged spirits Element 1: Introduction to Spirits
Level 1 Award in Spirits 2012 Additions before Bottling neutral water used to reduce the alcohol flavouring essences, maceration or re-distillation colouring caramel (others for liqueurs) used to achieve consistency sugar liqueurs only Element 1: Introduction to Spirits
Level 1 Award in Spirits 2012 WSET Level 1 Systematic Approach to Tasting Spirits Colourcolourless – golden – brown – other Aroma and Flavour Intensity light – medium – pronounced Aroma and Flavour Characteristics e.g. fruity, floral, vegetable, grain, spice, herb, oak Otheralcohol – body – sweetness Finishshort – long simple – complex Element 1: Introduction to Spirits
Level 1 Award in Spirits 2012 Sample Tasting Note Element 1: Introduction to Spirits
Level 1 Award in Spirits 2012 four key legal areas legal age to purchase and consume alcohol blood alcohol concentrations for drivers sensible drinking guidelines restrictions covering the marketing, packaging and sale of alcohol Element 2: Social Responsibility Social Responsibility
Level 1 Award in Spirits 2012 legal age to purchase and legal drinking age legal minimums are set in most countries limits young peoples access to alcohol the legal purchasing and drinking age are often different Element 2: Social Responsibility Social Responsibility
Level 1 Award in Spirits 2012 blood alcohol concentration (BAC) alcohol can impair the abilities of drivers and operators of dangerous machinery most countries have legal limits “designated driver” best practice Element 2: Social Responsibility Social Responsibility
Level 1 Award in Spirits 2012 sensible drinking guidelines women should not exceed an average of 2 units a day men should not exceed an average of 3 units a day try not to exceed four units on any one occasion try to have one or two alcohol free days a week standard drinks W.H.O. guidelines a unit is 10-12ml of alcohol Element 2: Social Responsibility Social Responsibility
Level 1 Award in Spirits 2012 Social Responsibility Element 2: Social Responsibility the risk of drinking to drunkenness an increased risk of injury and accidents a greater risk of having unsafe sex an increased risk of fights and arguments risk of alcohol poisoning, coma and brain damage
Level 1 Award in Spirits 2012 health risks of excess drinking alcohol dependence cirrhosis of the liver cardiac arrest and stroke stomach disorders increased risk of certain types of cancer family and job related difficulties Element 2: Social Responsibility Social Responsibility
Level 1 Award in Spirits 2012 Spirit Categories spirits come in many categories Vodka Rum Tequila Whisk(e)y Gin Cognac Liqueurs Spirits CategoriesElement 3: Spirits Categories
Level 1 Award in Spirits 2012 Vodka a vodka is any spirit distilled to 95-96% abv Element 3: Spirits Categories raw materials grains: rye, wheat and barley other: grapes, potato distillation column stills pot stills sometimes used cannot achieve 96% alone after distillation sold unaged sometimes flavoured
Level 1 Award in Spirits 2012 Vodka marketing vodka lifestyle distinctive packaging unusual raw material unusual production method country unknown for vodka production serving vodka popular cocktail ingredient Element 3: Spirits Categories
Level 1 Award in Spirits 2012 WSET Level 1 Systematic Approach to Tasting Spirits Colourcolourless – golden – brown – other Aroma and Flavour Intensity light – medium – pronounced Aroma and Flavour Characteristics e.g. fruity, floral, vegetable, grain, spice, herb, oak Otheralcohol – body – sweetness Finishshort – long simple – complex Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Rum raw material sugar cane juice (Rhum Agricole) molasses distillation pot stills and column stills after distillation unaged wood aged use of caramel (Navy Rum) the classic region for rum is the Caribbean Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Rum marketing rum lifestyle distinctive packaging heritage range of styles serving rum unaged: popular cocktail ingredient aged: cocktail ingredient or sipping drink popularly mixed with cola Element 3: Spirits Categories
Level 1 Award in Spirits 2012 WSET Level 1 Systematic Approach to Tasting Spirits Colourcolourless – golden – brown – other Aroma and Flavour Intensity light – medium – pronounced Aroma and Flavour Characteristics e.g. fruity, floral, vegetable, grain, spice, herb, oak Otheralcohol – body – sweetness Finishshort – long simple – complex Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Tequila raw material blue agave conversion starchy core is cooked distillation low strength, characterful spirit after distillation unaged or wood aged must come from the Tequila region in Mexico Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Tequila styles of Tequila Blanco (silver) unaged Joven (gold) unaged with caramel added Reposado aged in wood for up to 1 year Añejo aged for between 1 and 3 years in oak barrels Element 3: Spirits Categories
Level 1 Award in Spirits 2012 marketing Tequila lifestyle heritage distinctive packaging 100% agave sought after cocktail ingredient serving Tequila unaged: popular cocktail ingredient aged: cocktail ingredient or sipping drink Tequila Element 3: Spirits Categories
Level 1 Award in Spirits 2012 WSET Level 1 Systematic Approach to Tasting Spirits Colourcolourless – golden – brown – other Aroma and Flavour Intensity light – medium – pronounced Aroma and Flavour Characteristics e.g. fruity, floral, vegetable, grain, spice, herb, oak Otheralcohol – body – sweetness Finishshort – long simple – complex Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Whisk(e)y raw material grains: barley, maize, others conversion malting process distillation pot and column stills used after distillation wood aged famous regions throughout the globe Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Scotch Whisky aged minimum 3 years in Scotland Malt Whisky malted barley only pot stills only peat can give a smoky flavour Grain Whisky malted barley, other grains column still Blended Whisky blend of malt and grain whisky Speyside Highland Islay Glasgow Edinburgh England Lowland Campbeltown Orkney Isles Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Irish Whiskey only four whiskey distilleries grains: malted barley, unmalted barley, other grains pot and column stills generally unpeated typically lighter, smoother than Scotch Element 3: Spirits Categories
Level 1 Award in Spirits 2012 American Whiskey key states Kentucky and Tennessee Bourbon can be made anywhere in USA famously made in Kentucky must contain 51% maize new oak charred barrels Tennessee Whiskey can only be made in Tennessee maplewood charcoal filter which adds subtle smoky flavours Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Whisk(e)y Element 3: Spirits Categories marketing whisk(e)y heritage lifestyle distinctive packaging limited releases
Level 1 Award in Spirits 2012 Whisk(e)y Element 3: Spirits Categories serving whisk(e)y Malt Whisky: sipping drink Blended Whisky: sipping drink, cocktails or long drink Irish Whiskey: sipping drink, cocktails, long drink Bourbon: sipping drink or cocktail ingredient Tennessee: sipping drink, cocktails or long drinks. popularly mixed with ginger ale or cola
Level 1 Award in Spirits 2012 WSET Level 1 Systematic Approach to Tasting Spirits Colourcolourless – golden – brown – other Aroma and Flavour Intensity light – medium – pronounced Aroma and Flavour Characteristics e.g. fruity, floral, vegetable, grain, spice, herb, oak Otheralcohol – body – sweetness Finishshort – long simple – complex Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Gin famous link with Britain and London raw material 96% abv neutral spirit botanicals : juniper, coriander seeds, citrus peel, angelica root flavouring distillation in pot stills essences after distillation unaged Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Gin marketing gin lifestyle distinctive packaging unusual botanical sought after cocktail ingredient serving gin used widely in cocktails popularly served with tonic water Element 3: Spirits Categories
Level 1 Award in Spirits 2012 WSET Level 1 Systematic Approach to Tasting Spirits Colourcolourless – golden – brown – other Aroma and Flavour Intensity light – medium – pronounced Aroma and Flavour Characteristics e.g. fruity, floral, vegetable, grain, spice, herb, oak Otheralcohol – body – sweetness Finishshort – long simple – complex Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Cognac must come from the Cognac region in France raw material grapes distillation pot stills after distillation wood aged length of ageing determines style Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Cognac styles of Cognac defined by the age of the youngest spirit in the blend VS 2 years old VSOP 4 years old XO / Napoléon 6 years old flavours become more concentrated and complex with age. Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Cognac marketing Cognac heritage lifestyle distinctive packaging limited releases serving Cognac popular as a sipping drink used in cocktails Element 3: Spirits Categories
Level 1 Award in Spirits 2012 WSET Level 1 Systematic Approach to Tasting Spirits Colourcolourless – golden – brown – other Aroma and Flavour Intensity light – medium – pronounced Aroma and Flavour Characteristics e.g. fruity, floral, vegetable, grain, spice, herb, oak Otheralcohol – body – sweetness Finishshort – long simple – complex Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Liqueurs made throughout the world raw material spirit: e.g. neutral, brandy, whisky flavourings: dairy, herbs, fruits, kernel/nuts sugar flavouring essences, maceration or re-distillation after distillation mostly unaged coloured Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Liqueurs marketing liqueurs distinctive packaging distinctive colouring cocktail ingredient unique flavouring serving liqueurs widely used in cocktails sometimes drunk on their own very varied, ranging from simple to complex Element 3: Spirits Categories
Level 1 Award in Spirits 2012 WSET Level 1 Systematic Approach to Tasting Spirits Colourcolourless – golden – brown – other Aroma and Flavour Intensity light – medium – pronounced Aroma and Flavour Characteristics e.g. fruity, floral, vegetable, grain, spice, herb, oak Otheralcohol – body – sweetness Finishshort – long simple – complex Element 3: Spirits Categories
Level 1 Award in Spirits 2012 Revision
Level 1 Award in Spirits Complete the answer sheet in pencil 3. Fill in the circle beneath each letter or number 2. Write in numbers and letters for each section Take special care to fill in Paper Number correctly 4. Answer each question by filling in the ONE circle you think is the correct answer. Do not use any other marks Revision