wsetglobal.com

Specification

WSET® Level 2 Award
in Spirits

Wine & Spirit Education Trust
39–45 Bermondsey Street, London, SE1 3XF, United Kingdom
wset@wsetglobal.com
wsetglobal.com© Wine & Spirit Education Trust 2017, 2018, 2022
Issue 1, 2017
Issue 1.1 (minor amendments), 2018
Issue 2 (fully revised and updated), 2022
All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means,electronic or mechanical, including photocopying, recording or any information storage or retrieval system,without the prior permission in writing from the publishers.
Designed by Ricky Wong

WSET® Level 2 Award in Spirits

Contents

Introduction

4

1 Introduction to the WSET Level 2 Award in Spirits

5

2 Learning Outcomes7

3 Recommended Tasting Samples

17

4 Examination Guidance

19

5 Examination Regulations

21

6 WSET Qualifications

26

3

WSET® Level 2 Award in Spirits

Introduction

This Specification contains necessary information for both candidates andApproved Programme Providers (APPs) about the WSET Level 2 Award in Spirits.
The main part of the document is a detailed statement of the learning outcomes of
the Level 2 Award in Spirits. These outcomes should be used by APPs to prepare
programmes of learning, and by candidates to plan their studies, because theexamination is specifically set to test these outcomes.
The Specification also provides a list of recommended tasting samples, guidance
concerning the examination and the examination regulations.
At the end of this document you will also find information on the other
WSET qualifications.

4﻿1 Introduction to the WSET Level 2 Award in Spirits

1

Introduction to the
WSET Level 2 Award in Spirits

Qualification aims
The WSET Level 2 Award in Spirits is intended for people who have little or no
prior knowledge of spirits. It is intended to provide a comprehensive level offocused product knowledge required to underpin job skills and competencies– for example, in bar service, and for staff requiring focused product knowledge
in retail and wholesaling businesses.
Successful candidates will be able to give information on the characteristics ofthe principal spirits and aromatised wines as well as their methods of production.
They will confidently provide guidance on the use and service of spirits and makeinformed recommendations to customers when selecting spirits and liqueurs tomeet their taste and price requirements.

Qualification structure
Learning Outcomes
In order to meet the qualification aims there are four Learning Outcomes.
Learning Outcome 1

Understand the main production factors that affect a spirit's style.

Learning Outcome 2

Understand how the principal types of spirits are produced and labelled,
and describe their key characteristics.

Learning Outcome 3

Understand how the principal types of flavoured spirits and aromatisedwines are produced and labelled, and describe their key characteristics.

Learning Outcome 4

Know the principles used to create a balanced cocktail and name somecore cocktail families.

5﻿1 Introduction to the WSET Level 2 Award in Spirits

Entry requirements
There are no restrictions on entry to the WSET Level 2 Award in Spirits.
Please refer to Section 1 in Chapter 5 for additional eligibility information.
Total Qualification Time (TQT) and Guided Learning Hours (GLH)
TQT is an estimate of the total amount of time, measured in hours, that a learnerwould reasonably need to be able to show the level of achievement necessary
for the award of a qualification. It is made up of GLH and private study time. GLH
include all tutor-supervised learning and supervised assessments.
The TQT for the Level 2 Award in Spirits is 26 hours. This is made up of 15 GLH(of which 1 hour is for the examination) and 11 hours of private study.
Recommended progression routes
The WSET Level 2 Award in Spirits, or an equivalent level of knowledge, isrecommended for entry to the WSET Level 3 Award in Spirits.

6﻿2 Learning Outcomes2

Learning Outcomes

Learning Outcome 1
Understand the main production factors that affect a spirit’s style.
Assessment Criteria
1. List and state the purpose of the four key stages of spirits production.
2. State what raw materials provide for the distiller.
3. Outline the process involved in alcoholic fermentation.
4. Name and describe the common aspects of distillation.
5. Name and describe the parts of a pot still, a typical double pot still distillationand the styles of spirit produced.
6. Name and describe the parts of a column still, a typical continuous column still
distillation and the styles of spirit produced.
7. Name and describe the principal post-distillation operations and their effect on
the style of a spirit.
RangesRange 1: Four key stages of production
Key stages

1. Processing the raw material to create a sugary liquid
2. Alcoholic fermentation to create ethanol and congeners
3. Distillation to select and concentrate ethanol and certain congeners
4. Post-distillation operations to adjust the colour, aroma, sweetness andalcoholic strength

Range 2: Raw materials
Raw materials provide

Carbohydrates, congeners

Types of carbohydrates

Fermentable sugars
Complex carbohydrates that need to be converted to fermentablesugars – starch and fructans

7﻿2 Learning Outcomes

Range 3: Alcoholic fermentation
Creating ethanol

Fermentable sugar + yeast → ethanol + carbon dioxide (CO2) + heat

Congeners

Alcohols (methanol, fusel alcohols), esters

Measuring ethanol

Alcohol by volume (abv), US proof

Range 4: Distillation
Common aspects

Theory of distillation – heating, boiling, vaporising (liquid droplets,gas), condensing, selecting
Reflux and rectification
Link between rectification and aroma intensity

Range 5: Pot stills
Parts

Heat source (steam, direct heat), pot, swan neck, still head, lyne arm,
condenser (shell and tube, worm tub)Typical double pot still distillation 1st distillation
Aim – remove some of the water from the alcoholic liquid• Distil fermented alcoholic liquid (10% abv)
• Collect low wines (25%–30% abv)
• Discard liquid waste
2nd distillation
Aim – select and concentrate the Group 2 fractions (ethanol andfractions with a similar boiling point)• Distil low wines with heads and tails from previous batch• Selection over time– heads first (concentrated Group 1 fractions)– heart second (75% abv, concentrated Group 2 fractions)– tails last (concentrated Group 3 fractions)• Discard liquid waste
Styles of spirit produced

Medium or pronounced aroma intensity

Range 6: Column stills
Parts

Heat source (steam), plates, downcomers, bubble cap

Typical continuous column
still distillation

PlatesAim – maximise reflux• Vapour forced through bubble cap into liquid on the plate• Vapour rises from the plate with greater concentration of morevolatile fractions• Liquid flows down from the plate with greater concentration of lessvolatile fractions
Continuous distillation
Aim – manage the flow of liquid and vapour in the still in order tocontinuously collect a spirit• Preheated fermented alcoholic liquid enters the still• Selection over space– heads from the top of the still (concentrated Group 1 fractions)– heart from a plate near the top of the still (concentrated Group
2 fractions)– tails from a plate lower down the still (concentrated Group 3 fractions)– liquid waste from the base of the still

Styles of spirit produced

Neutral to pronounced aroma intensity8﻿2 Learning Outcomes

Range 7: Post-distillation operations
Oak maturation

Fundamentals
Colour and flavour, oxygen and time, evaporation and concentration,
remove harshness
Key choices
Barrel age, previous contents (finishing), warehouse temperature

Inert vessels

Storage, maturation, preservation

Adding flavours

Natural flavouring (botanicals)
Maceration (tincture), re-distillation (distillate), purchased natural flavours
Other flavouring

Blending

Complexity and consistency

Finishing

Adding water, adding colour (caramel colour, natural colours,
artificial colours), adding sugar, filtration (chill-filtration, activatedcharcoal filtration)9﻿2 Learning Outcomes

Learning Outcome 2
Understand how the principal types of spirits are produced and labelled, anddescribe their key characteristics.
Assessment Criteria
1. Identify the raw materials used to produce the principal types of spirits.
2. Where relevant, identify both the legal controls and the production options forthe principal types of spirits.
3. State the meaning of the important labelling terms that are used with theprincipal types of spirits.
4. Describe the key characteristics of the principal types of spirits.
RangesRange 1: Fruit spirits
Processing the raw materials

Grapes, pomace, apples, pears
Risk of spoilage
Grapes, apples, pears – crush, press, ferment
White grape pomace – pomace separated from grape juice, pomace
mixed with water, fermentation, distil
Black grape pomace – pomace separated from wine, alcohol in thepomace, distil immediately

France: Cognac
Legal controls andproduction options

Grapes grown in a specific area of France (Ugni Blanc)
Double pot still distillation (direct heat, worm tub condenser)
Minimum two years maturation in oak barrels
Blending options (different sub-regions, oak management, age)
Finishing options (sweetness, caramel colour)

Labelling terms

Grande Champagne, Petite Champagne, Fine Champagne, Borderies
VS, VSOP, XO, Hors d’âgeFrance: Armagnac
Legal controls andproduction options

Grapes grown in a specific area of France (Ugni Blanc, Baco Blanc,
Folle Blanche)
Short continuous column still distillation, double pot still distillation (rare)
Minimum one year maturation in oak barrels or three months ininert vessels
Blending options (different sub-regions, oak management, age)
Finishing options (sweetness, caramel colour)

Labelling terms

Bas-Armagnac, Ténarèze
Blanche, VS, VSOP, XO, Hors d’âge, vintage

France: Calvados
Legal controls andproduction options

Apples and pears grown in a specific area of France
Pot stills or short continuous column stills
Large old oak vessels

10﻿2 Learning Outcomes

Chile and Peru: Pisco
Legal controls andproduction options

Aromatic grape varieties
Typically unaged

Italy: Grappa
Legal controls andproduction options

White or black grape pomace from Italy
Unaged, matured in inert vessels or wood barrels

Range 2: Whisky/whiskey
Processing the raw materials

Barley (unmalted/malted), rye, wheat, corn
Starch to sugar
Starch granules, unpacked (malting or cooking), unrolled and dissolvedin water (heat and water), converted to glucose (enzymes)
Processes used to convert starch to sugar
Barley – malt, crush, mix with warm water, ferment
Other grains – crush, mix with water, cook, mix with malted barley
and/or bought-in enzymes, ferment

USA
Legal controls andproduction options

BourbonMade throughout the USA, Kentucky main centre of production
Minimum 51% corn, barley, wheat, rye (mash bill)
Selected yeast
Low distillation strength
Matured in new charred oak barrels
Blending options (mash bill, warehouse floor, age)
Finishing options (sugar and caramel colour not permitted)
Tennessee Whiskey
Made in Tennessee
Minimum 51% corn, barley, wheat, rye (mash bill)
Selected yeast
Low distillation strength
Lincoln County Process
Matured in new charred oak barrels
Rye whiskey
Made throughout the USA
Minimum 51% rye, barley, corn, wheat (mash bill)
Selected yeast
Low distillation strength
Matured in new charred oak barrels

Common labelling terms

Straight, age statement, proof, bottled in bondSour mash, single barrel, small batch11

﻿2 Learning Outcomes

Scotland
Legal controls andproduction options

Common production processes
Must be distilled and matured in Scotland
Minimum three years maturation in oak barrels
Caramel colour can be added
Sugar may not be added
Single Malt Whisky
Fermented and distilled in one distillery
100% malted barley (peat optional)
Pot still distillation (still design and reflux)
Ex-American barrels, ex-sherry barrels, wood finishing
Blended Scotch Whisky
Blend of at least one Single Malt Whisky and at least one Single
Grain Whisky
Single Grain Whisky – fermented and distilled in one distillery, malted
barley with either corn or wheat, column distilled to a high strength

Common labelling terms

Single, age statement, non-chill-filtered, cask strength
Islay, Campbeltown, Highland, Speyside, Lowland

Other countries
CanadaRye, corn
Base whisky (corn), flavouring whisky (rye)Ireland

Unmalted barley
Irish Blended Whiskey, Irish Malt Whiskey, Irish Pot Still Whiskey

Japan
Range 3: Sugar cane spirits
Processing the raw material

Sugar cane
Sugar cane juice – crush sugar cane, ferment
Cane syrup – evaporate water from sugar cane juice, add water, ferment
Molasses – evaporate water from cane syrup, add water, ferment

Production options

High ester production during fermentation
Column still distillation, pot still distillation, light marks, heavy marks
Unaged, maturation in oak (tropical ageing, continental ageing)
Blending options (marks, age)
Finishing options (caramel colour, activated charcoal filtration, sugar)

Caribbean and Brazil

Caribbean
Regions and countries – Martinique and Guadeloupe (rhum agricole),
Cuba, Puerto Rico, Jamaica, Barbados, Guyana, Venezuela, Colombia,
Panama, Nicaragua, Guatemala
Blended rums
Non-distillery bottlings
BrazilCachaça

Labelling terms

Rhum agricole, cachaça
Overproof12﻿2 Learning Outcomes

Range 4: Agave spirits
Processing the raw material

Agave
Methods to convert fructans to sugar
Cook and crush – harvest, cut up piña, cook (steam, roast), crush,
flush with water, ferment
Diffuser – harvest, whole piña enters diffuser, fructan liquid exits
diffuser, cook, ferment

Legal controls andproduction options

TequilaAgave tequilana Weber (var. azul), blue agave
Agave grown in specified area, Jalisco
MezcalAny agave species can be used, Agave angustifolia Haw (var. espadín),
Agave espadín
Agave grown in specified area, Oaxaca

Common labelling terms

TequilaTequila, Tequila 100% agave
Blanco, Plata, Silver, Joven, Oro, Gold, Reposado, Añejo, Extra Añejo
MezcalMezcal, Artesanal Mezcal, Ancestral Mezcal
Blanco, Joven, Reposado, Añejo

Range 5: Vodka
Processing the raw material

Any raw material of agricultural origin
Traditional raw materials: barley, wheat, rye and potatoes
Methods used to convert starch to sugar
Grains – crush, mix with water, cook, mix with bought-in enzymes ormalted barley, ferment
Potatoes – crush, cook, mix with bought-in enzymes, ferment

Legal controls andproduction options

Spirit distilled to at least 95% abv (USA) or 96% abv (EU) in column stills(neutral spirit)
Finishing options (activated charcoal filtration, vodka additives)

Key styles

Neutral, characterful

Traditional vodka-producing
countries

Poland, Russia, Sweden, Finland

13﻿2 Learning Outcomes

Learning Outcome 3
Understand how the principal types of flavoured spirits and aromatised wines areproduced and labelled, and describe their key characteristics.
Assessment Criteria
1. Identify the principal types of flavoured spirits and aromatised wines anddescribe their key characteristics.
2. Describe the production processes used to make the principal types of flavoured
spirits and aromatised wines.
3. State the meaning of the most important gin labelling terms.
RangesRange 1: Flavouring and colouring spirits
Production options

Flavouring
Natural/botanicals – recipe, maceration/tincture (time, temperature),
re-distillation/distillate (botanicals distilled together/individually, macerate,vapour infusion, cuts, vacuum), add purchased natural flavourings
Other – add to spirit (cold compounding)Colouring
Natural colours – maceration in spirit
Artificial colours – add to spirit

Range 2: Flavoured spirits
Spiced rum

Base spirit – sugar cane spirit
Production options – maceration, add purchased natural flavouring orother flavourings, caramel colour, sugar

Flavoured vodka

Base spirit – neutral spirit
Production options – maceration, re-distillation, add purchased natural
flavouring or other flavourings
StylesTraditional, modern

Gin

Base spirit – EU (neutral spirit), USA (any spirit)
Common botanicals – juniper (predominant flavour), coriander seeds,
citrus peel, angelica root, orris root
Production options – re-distillation, add purchased natural flavouring orother flavourings
StylesJuniper-forward, contemporary
Labelling Terms
EU – London Dry Gin, Distilled Gin
USA – Distilled Gin
Other – Old Tom

14﻿2 Learning Outcomes

Aniseed spirits

Base spirit – neutral spirit
Key botanicals containing anethole – aniseed, star anise, fennel
Other botanicals – liquorice, wormwood
Production options – maceration, re-distillation, colouring (natural,
artificial), sugar (option depending on law)
StylesPastis, absinthe

Bitter spirits (amaro)

Base spirit – neutral spirit
Key bitter botanicals – quinine, gentian, bitter orange, artichoke
Production options – maceration (required to extract bitterness),
re-distillation, colouring (natural, artificial), sugar

Cocktail bitters

High-strength, high-concentrated, intensely bitter spirit
Exclusively used in cocktails

Liqueurs

Base spirit – neutral or characterful
Flavourings – natural or other, cream
Production options – maceration, re-distillation, add purchased
natural flavouring or other flavourings, colouring (optional), sugar (legal
minimum levels)

Range 3: Aromatised wines
Production options

Base wine – no limits
Flavourings – no limits, specific bitter botanicals (quinine, wormwood
or gentian) required for some types of aromatised wines, added directly
to wine, distillates, tinctures
Sweetness – typically added (sugar, mistelle)
Distilled alcohol – required (fortification), typically neutral spirit
Blending

Types of aromatised wines

VermouthWormwood required
Red vermouth colour comes from caramel colour
Quinquina/Chinato
Quinine required
Americano
Wormwood and gentian required15

﻿2 Learning Outcomes

Learning Outcome 4
Know the principles used to create a balanced cocktail and name some core
cocktail families.
Assessment Criteria
1. State the two sets of scales used to create a balanced cocktail.
2. Name four core cocktail families and some examples from each family.
RangesRange 1: Balance
The two sets of scales

Strong vs weak
Bitter and/or sour vs sweet

Range 2: Cocktail families
The spirit-forward cocktail

Old Fashioned, Sazerac, Rusty Nail, Manhattan, Martini, Negroni

The short sour

Pisco Sour, Whiskey Sour, Daiquiri, Sidecar, Margarita, Clover Club

The highball

Cuba Libre, Greyhound, Horse’s Neck

The long sour

Tom Collins, Paloma, French 75, Mojito

16﻿3 Recommended Tasting Samples

3

Recommended Tasting Samples

Fruit spirits
Three Cognacs (ideally from the same producer)• VS• VSOP• XO
A choice of at least two from:• Armagnac• Grappa• PiscoWhisky/whiskey
USA• Tennessee Whiskey• Bourbon• Rye whiskey
Scotland• Two Single Malt Whiskies• Blended Scotch Whisky
At least one from:• A second Bourbon• A third Single Malt Scotch Whisky• Irish whiskey• Canadian whisky• Japanese whisky17﻿3 Recommended Tasting Samples

Sugar cane spirits• A light style of colourless molasses rum (e.g. from Puerto Rico or Cuba)• Characterful style of colourless rum (e.g. from Jamaica, Martinique or Guadeloupe)• Two oak-aged rums showing different characteristics (one of these samples mustshow rancio)• Inexpensive, heavily coloured rum (e.g. a buyer's own brand)
Tequila and Mezcal
Two Tequilas 100% agave:• Blanco• Reposado or añejo
Mezcal:• Blanco Artesanal Mezcal
Vodka• Neutral style of vodka• Two characterful vodkas
Flavoured spirits and vermouth• Classic London Dry Gin• Contemporary style of gin or Old Tom• Two liqueurs (e.g. a comparison of a simple and a complex liqueur witha common ingredient)
A choice of two from:• A third gin• Aniseed flavoured spirit• Bitter spirit
A choice of one from:• Vermouth• Quinquina/Chinato• Americano

18﻿4 Examination Guidance

4

Examination Guidance

Examination administration
Examinations are conducted by WSET Approved Programme Providers (APPs). APPs
must comply with WSET policies and procedures set out in the APP Handbook.

Assessment method
The WSET Level 2 Award in Spirits is assessed by a closed-book theory
examination of 50 multiple-choice questions, to be completed in 60 minutes.
Each question has only one correct answer, which should be indicated on either(a) a computer-readable answer sheet, or (b) a computer/other device, dependingon the mode of assessment delivery. Full instructions on how to complete the test
will be given on the day of the examination.
Each correctly answered multiple-choice question is worth one mark, and marks
are NOT subtracted for incorrect answers. A candidate is required to pass with aminimum mark of 55 per cent.

19﻿4 Examination Guidance

About the WSET Level 2 Award in Spirits examination
All examination questions are based on the published Learning Outcomesand examination papers are carefully compiled to reflect this content. The
recommended study materials (Spirits: looking behind the label) contain theinformation required to answer these questions.
A chart giving a detailed breakdown of the examination weighting is shown below.
Learning Outcome

Multiple-choice questions (1 mark per question)

1

15

2

23

3

8

4

4

Total

50 marks20﻿5 Examination Regulations

5

Examination Regulations

1 Entry requirements
1.1 Eligibility
1.1.1 Candidates applying to sit the WSET Level 2 Award in Spirits examination must
be over the legal minimum age for the retail purchase of alcoholic beverages in the
country where the examination is being held, or be preparing for the examinationas part of a recognised full-time programme of study, or have obtained consent
from their parents or legal guardians.
1.1.2 There are no restrictions on entry to the WSET Level 2 Award in Spirits
through overlaps with other qualifications or parts of qualifications.
1.1.3 Candidates who are under the legal minimum age for the retail purchase ofalcoholic beverages in the country where the examination is being held, or those
who choose not to taste alcohol (e.g. for health or religious reasons) will not beallowed/required to sample any alcoholic beverage as part of their course, but thisis not a barrier to successfully completing the qualification.
1.2 Recommended prior learning
1.2.1 There are no requirements for candidates to have previous knowledge or
previous experience of alcoholic beverages.
1.2.2 Candidates sitting in English where it is not their first language are strongly
recommended to have IELTS at 6 or above or be able to demonstrate anequivalent ability level.
1.2.3 Candidates sitting in other languages should have an equivalent level ofliteracy in the language used for the examination.

21﻿5 Examination Regulations

2 Format and results
2.1 The WSET Level 2 Award in Spirits assessment is a closed-book theory
examination of 60 minutes duration and consists of 50 multiple-choice questions
worth one mark each.
2.2 Examination results are issued by WSET as follows:• WSET will issue an all-candidate grade list to the APP so that they cancommunicate results to their candidates.
• Subsequently, WSET posts candidates’ record of achievement letters andcertificates to APPs, who are responsible for forwarding these documents
to their candidates.
2.3 Results are graded as follows:
Grade band

Required percentage

Fail unclassified

Mark of 44% or below

FailMark of between 45% and 54%

Pass

Mark of between 55% and 69%

Pass with merit

Mark of between 70% and 84%

Pass with distinction

Mark of 85% or more

WSET reserves the right to make changes to the grading algorithms and grade thresholds published above.

2.4 While WSET would not normally make changes to grade algorithms or
thresholds there may be circumstances in which it is necessary to do so to secure
the maintenance of standards over time.

3 Reasonable adjustments
3.1 Examination candidates who have special examination requirements, which
are supported by independent written assessment, are requested to notify theexaminations officer at their APP of any such requirement at the time of enrolment.
Further guidance for examination officers and candidates is available from WSET
as required.
3.2 It is the policy of WSET that such candidates should not be placed at a
disadvantage in the examination. Candidates are responsible for informing their
APP of any such requirement at the time of enrolment.

22﻿5 Examination Regulations

4 Resits
4.1 Candidates may apply to resit the examination if they are unsuccessful. There isno limit on the number of attempts that may be made.
4.2 Candidates who have passed an examination are not permitted to retake it toimprove their grade.

5 Examination conditions and conduct
5.1 By registering for a WSET exam, candidates agree to the following conditions:• Candidates must not be involved in any unfair or dishonest practice in any
part of the examination. Malpractice or misconduct will be investigated in linewith published WSET policy and may lead to sanctions including disqualificationfrom the exam.
• Before the exam all candidates must supply proof of identity in the form ofphotographic ID.
• The exam is to be completed in the time specified.
• Possession of reference material of any kind is prohibited.
• Once exam conditions are in place, no communication of any kind between
candidates is permitted until they have left the examination room or the endof the exam has been announced.
• During the exam candidates are only permitted to have the following items with
them: pens, pencils, erasers and drinking water.
• It is prohibited for candidates to photograph exam materials, reveal the content
of exam papers to others, or to reproduce it in any way. The use of electronic
devices of any kind, other than a computer or mobile device which is being used
to sit an exam, is prohibited.
• Mobile phones (which are not being used in a remote invigilation context) must
be switched off and placed out of sight, away from the examination desk.
• The use of audible ‘alarms’ on any clock or watch is prohibited.

23﻿5 Examination Regulations

In-person examinations• Candidates may not leave the room until the first 15 minutes of the exam time
have elapsed.
• Candidates who arrive after the published start time will NOT be allowed to sit
the exam if any other candidate has already left the exam.
• Candidates who arrive late may be allowed to enter the room at the discretion of
the invigilator and only if other candidates are not compromised. Under normal
circumstances we would not expect any candidate to be allowed to start theexam if they arrive more than 30 minutes after the published start time.
• Candidates may not leave, and then return to, the examination room once theexam has started unless they can be accompanied by an invigilator at all times
while they are out of the examination room.
• Candidates who complete the exam early may leave the examination room
up until the last 10 minutes providing they do not disturb other candidates;
no re-admission is permitted.
• Invigilators have no authority to comment upon, interpret, or express an opinion
on any exam question.
• Any candidate who is suspected of misconduct will be advised to leave theexamination room immediately.
• No exam question papers are to be removed from the examination room;candidates who fail to submit the question paper with their answer sheet will
be deemed guilty of misconduct.
Remote invigilation examinations• Clear guidance on how to administrate remotely invigilated exams andassociated regulations will be given to applicable candidates in advance of
their examination.
5.2 Candidates also agree to abide by the invigilator’s instructions. Failure to doso may render a candidate’s results invalid.
5.3 WSET reserves the right to permanently exclude candidates found guilty of
misconduct from WSET qualifications.
5.4 Examination papers and answer sheets are the property of WSET and will not
be returned to candidates.

24﻿5 Examination Regulations

6 Examination feedback, enquiries and appeals
6.1 Candidates requiring enquiry (re-mark) and/or feedback on their examination
paper should contact their APP and request an Enquiry and Feedback Form.
6.2 Any candidate dissatisfied with the result of an enquiry of an examination
paper should contact the APP and request an Appeal Against Enquiry Application
Form, which must be completed and returned to WSET, together with theappropriate fee, no more than 10 working days following notification of the enquiry
decision. Appeals received outside this time-frame will not be reviewed.

7 Candidate satisfaction
7.1 Should any candidate have concerns that their APP is not providing the service
that they expect, or is behaving in a way that is inconsistent with the standards
required in terms of administration, tuition or examinations, they should first make acomplaint to their APP. If this does not lead to a satisfactory resolution, candidates
are asked to contact our Quality Assurance Team by emailing qa@wsetglobal.com.
Please note that all complaints will be dealt with confidentially, but WSET cannot
act on anonymous complaints.

8 General conduct
8.1 WSET has a reasonable expectation that its staff and those representing
WSET at our APPs will be treated professionally and respectfully as they carry out
their jobs. Inappropriate behaviour including verbal or physical abuse, persistentor unrealistic demands, or threats that cause stress to staff will be viewed as
misconduct and may lead to permanent exclusion from WSET qualifications.

9 Examination regulations
9.1 WSET reserves the right to add to or alter any of these regulations as it thinks fit.

25

﻿6 WSET Qualifications

6

WSET Qualifications

WSET has a range of qualifications that cover wine and spirits as well as sake.
In full, the qualifications are:
WSET® Level 1 Award in Wines (600/1504/4)
WSET® Level 2 Award in Wines (603/4432/5)
WSET® Level 3 Award in Wines (601/6352/5)
WSET® Level 4 Diploma in Wines
WSET® Level 1 Award in Spirits (600/1501/9)
WSET® Level 2 Award in Spirits (600/1507/X)
WSET® Level 3 Award in Spirits
WSET® Level 1 Award in Sake (603/2051/5)
WSET® Level 3 Award in Sake (603/2066/7)
More information about all of these qualifications can be found on the WSET
website wsetglobal.com.

Regulation
WSET is recognised as an awarding organisation by Ofqual, the English regulator
for qualifications and examinations. Where applicable, the Ofqual accreditation
numbers are listed next to the Qualification title above.
WSET operates a Quality Management System that complies with the requirementsof BS EN ISO 9001 for the management of awards for qualifications andexaminations in the product knowledge and tasting competence of alcoholic
beverages.

26

﻿6 WSET Qualifications

Diversity and equality policy
WSET fully supports the principle of diversity and equality and is responsible for
ensuring that all candidates for its qualifications are treated fairly and on an equalbasis. A copy of our diversity and equality policy can be obtained from the Quality
Assurance Team by emailing qa@wsetglobal.com.

WSET prizes
Candidates who have achieved outstanding marks in their examinations may be
eligible for a prize and will be contacted by WSET should this apply. For moredetails on the prizes available, please go to:https://www.wsetglobal.com/about-us/awards-bursaries/27

﻿6 WSET Qualifications

A world of knowledge
Wine & Spirit Education TrustInternational Wine & Spirit Centre
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