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Specification

WSET® Level 1 Award
in Spirits﻿Wine & Spirit Education Trust
39–45 Bermondsey Street, London, SE1 3XF
wset@wsetglobal.com
wsetglobal.com© Wine & Spirit Education Trust 2016, 2017, 2020, 2021, 2022
Issue 1, 2016
Issue 1.1 (update with minor amendments), 2017
Issue 1.2 (minor amendments), 2020
Issue 2 (fully revised and updated), 2021
Issue 2.1 (minor amendments), 2022
All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic ormechanical, including photocopying, recording or any information storage or retrieval system, without the prior permission in writingfrom the publishers.
Designed by Paul Barrett﻿Contents

Introduction

4

1

Introduction to the WSET Level 1 Award in Spirits

5

2

Learning Outcomes

6

3

Recommended Tasting Samples

11

4

Examination Guidance

12

5

Examination Regulations

13

6

WSET Qualifications

16

3

﻿

Introduction

This Specification contains necessary information for both candidates and Approved
Programme Providers (APPs) about the WSET Level 1 Award in Spirits.
The main part of the document is a detailed statement of the Learning Outcomesof the Level 1 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Introduction to the WSET Level 1 Award in Spirits

1
Introduction to the
WSET Level 1 Award in Spirits
Qualification aims
The WSET Level 1 Award in Spirits is intended for people who have little or no prior knowledge of spirits.
It is designed to provide a sound but simple introduction to spirits, and will assist those who need a basic
familiarity with the main styles and categories, for example people who work with spirits in the retail andhospitality sectors.
Successful candidates will be able to list the principal spirits categories, state their defining
characteristics, and know the key principles involved in creating a balanced cocktail. They willconsequently be able to answer customer queries and provide recommendations for spirits service.

Qualification structure
Learning outcomes
In order to meet the qualification aims there are three Learning Outcomes.
Learning outcome 1

List and state the purpose of the main production processes and stills
commonly used in the production of spirits.

Learning outcome 2

Name the principal categories and types of spirits and aromatised wines
and state their defining characteristics.

Learning outcome 3

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

Entry requirements
There are no restrictions on entry to the WSET Level 1 Award in Spirits.
Please refer to section Entry Requirements on page 13 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 learner would 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 1 Award in Spirits is 6 hours of GLH. This includes 45 minutes for theexamination.

Recommended progression routes
The WSET Level 1 Award in Spirits provides a good foundation for progressing to the WSET Level 2
Award in Spirits.

5

Learning Outcomes2
Learning Outcomes
Learning outcome 1
List and state the purpose of the main production processes and stills commonly used in the productionof spirits.

Assessment criteria
1. List and state the purpose of the four key stages used in spirits production.
2. Identify the two types of still, state how they are used and what styles of spirit they can produce.
3. Identify the production processes that affect the aroma, sweetness and colour 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 an alcoholic liquid
3. Distillation to concentrate ethanol to create a spirit
4. Post-distillation operations to adjust the colour, aroma, sweetness and alcoholic
strength of a spirit

Range 2: Types of still
Pot stills

Batch distillation
Lower strength spirits = medium to pronounced aroma intensity

Column stills

Continuous distillation
Lower strength spirits = medium to pronounced aroma intensity
Higher strength spirits = light or neutral aroma intensity

Range 3: Production processes that affect the aroma, sweetness and colour of a spirit
Aromas

Sweetness
Colour

Raw material, fermentation, distillation strength, unaged, oak ageing (new and oldoak), blending (consistency and complexity), re-distillation, maceration, adding
purchased natural/other flavourings, dilution with pure water
Added sugar
Oak, caramel colour, other natural or artificial colours

6

Learning Outcomes

Learning outcome 2
Name the principal categories and types of spirits and aromatised wines and state their defining
characteristics.

Assessment criteria
1. Name the principal categories and types of spirits and aromatised wines and state the key aroma
characteristics of these beverages.
2. Name the raw materials used for the principal categories and types of spirit.
3. Identify key production processes that influence the characteristics of the principal categories andtypes of spirits and aromatised wines.
4. State the meaning of key labelling terms for the principal categories and types of spirits andaromatised wines.

RangesRanges 1, 2, 3 and 4: Principal categories and types of spirit
CognacRaw material
Key production
processes
Key labelling terms

GrapesGrapes must come from a defined area, double pot still distillation, must be
aged in oak barrels for at least two years, blending, caramel colour, often
sweetened
VS (minimum age of two years), VSOP (minimum age of four years), XO(minimum age of 10 years)

Vodka
Raw material
Key production
processes

Any raw material (grains and potato are traditional)
Distilled to 95% abv or 96% abv, unaged

Whisky/Whiskey
Key production
processes

Malting barley to create enzymes
Enzymes created by malted barley used to convert starch to sugar

ScotlandType
Raw material
Key production
processes
Key labelling terms
Type
Raw material

Single Malt Whisky
Malted barley
Pot still distillation, must be aged in oak barrels for at least three years, must
be distilled and aged in Scotland, peat (optional), blending, caramel colour
Single, Malt Whisky
Blended Scotch Whisky
Malted barley and other grains7

Learning Outcomes

Key production
processes
Key labelling terms

Blend of malt and grain whisky, must be aged in oak barrels for at least three
years, must be distilled and aged in Scotland, blending, caramel colour
Blended Scotch Whisky

USA

Type
Raw material
Key production
processes
Key labelling terms
Type
Raw material
Key production
processes
Key labelling terms
Type
Raw material
Key production
processes
Key labelling terms

BourbonCorn (at least 51%) and other grains
Distilled in a column still to a low strength, new charred oak barrels, canbe made anywhere in the USA, Kentucky number one state for production,
blending
BourbonTennessee
Corn (at least 51%) and other grains
Same as Bourbon except it can only be distilled and aged in Tennessee
and the newly made spirit is passed through a maple charcoal filter before
maturation
Tennessee
Rye
Rye (at least 51%) and other grains
Distilled to a low strength, new oak barrels, can be made anywhere in theUSA, blending
Rye

Other Whiskies

Type

Ireland, Canada, Japan

Caribbean rum
Raw material
Key production
processes
Key labelling term

Sugar cane (sugar cane juice, molasses)
Choice of raw material, fermentation, choice of still, distillation strength, oakaged, unaged, blending, caramel colour (optional), sweetening (not always
permitted)
Rhum agricole

8Learning Outcomes

TequilaRaw material
Key production
processes
Key labelling terms

Blue agave
Blue agave must come from a defined area, conversion by cooking, typicallydistilled to a low strength, blending, caramel colour
Tequila, Tequila 100% agave
Blanco/silver, oro/joven/gold, reposado, añejo

Flavoured spirits
Types
Key production
processes

Key labelling term

Flavoured vodka, gin, bitter spirit, cocktail bitters, spiced rum, liqueur
Juniper must be the predominant flavour in gin
Key bitter botanicals: gentian, quinine, bitter orange
Liqueurs must be sweetened
Liqueurs can be made using either a neutral or a characterful spirit
Cream
London Dry Gin

Aromatised wines
Types
Key production
elements

Vermouth
Base wine, spirit, flavourings (some are bitter), sugar, caramel colour

9Learning Outcomes

Learning outcome 3
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 ofscalesStrong 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, Singapore Sling10

Recommended Tasting Samples

3
Recommended Tasting Samples
●
●
●
●
●
●
●
●
●

A vodkaA VSOP Cognac
A peated Single Malt Scotch Whisky
An unpeated Single Malt Scotch Whisky
A Bourbon
Two molasses-based rums
A 100% Agave Blanco Tequila
A London Dry Gin
A vermouth

11

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 1 Award in Spirits is assessed by a closed-book theory examination of 30 multiple-choicequestions, to be completed in 45 minutes. Each question has only one correct answer, which should beindicated on either (a) a computer-readable answer sheet, or (b) a computer/other device, depending on
the mode of assessment delivery. Full instructions on how to complete the test will be given on the day ofthe 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 a minimum mark of 70 per cent.

About the WSET Level 1 Award in Spirits Examination
All examination questions are based on the published Learning Outcomes and examination papers arecarefully compiled to reflect this content. The recommended study materials (An Introduction to Spirits)
contain the information 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

5

2

20

3

5
30 marks

12

Examination Regulations

5
Examination Regulations
1 Entry requirements
1.1

Eligibility
1.1.1

Candidates applying to sit the WSET Level 1 Award in Spirits examination must be over thelegal minimum age for the retail purchase of alcoholic beverages in the country where theexamination is being held, or be preparing for the examination as part of a recognised fulltime 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 1 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 of alcoholic
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 be allowed/required to sample
any alcoholic beverage as part of their course, but this is not a barrier to successfullycompleting 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 an equivalent ability level.
1.2.3 Candidates sitting in other languages should have an equivalent level of literacy in thelanguage used for the examination.

2 Format and results
2.1 The WSET Level 1 Award in Spirits assessment is a closed-book theory examination of 45 minutes
duration and consists of 30 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 can communicate results totheir candidates.

●

Subsequently, WSET posts candidates’ record of achievement letters and certificates to APPs,
who are responsible for forwarding these documents to their candidates.

2.3 Results are graded as follows:
Mark of 70% or more

Pass

Mark of 69% or below

Fail

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

13

Examination Regulations

3 Reasonable adjustments
3.1 Examination candidates who have special examination requirements, which are supported byindependent written assessment, are requested to notify the examinations officer at their APPof any such requirement at the time of enrolment. Further guidance for examination officers andcandidates 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 theexaminations. Candidates are responsible for informing their APP of any such requirement at thetime of enrolment.

4 Resits
4.1 Candidates may apply to resit the examination if they are unsuccessful. There is no limit on thenumber of attempts that may be made.
4.2 Candidates who have passed are not permitted to retake them to improve 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 theexamination. Malpractice or misconduct will be investigated in line with published WSET policy
and may lead to sanctions including disqualification from the exam.

●

Before the exam all candidates must supply proof of identity in the form of photographic 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 end of the exam has beenannounced.

●

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 acomputer 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.

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 theinvigilator and only if other candidates are not compromised. Under normal circumstances wewould not expect any candidate to be allowed to start the exam if they arrive more than 30
minutes after the published start time.

●

Candidates may not leave, and then return to, the examination room once the exam has
started unless they can be accompanied by an invigilator at all times while they are out of theexamination 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.

14

Examination Regulations●

Invigilators have no authority to comment upon, interpret, or express an opinion on any examquestion.

●

Any candidate who is suspected of misconduct will be advised to leave the examination room
immediately.

●

No exam question papers are to be removed from the examination room; candidates who failto 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 and associated 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 do so may render acandidate’s results invalid.
5.3 WSET reserves the right to permanently exclude candidates found guilty of misconduct fromWSET qualifications
5.4 Examination papers and answer sheets are the property of WSET and will not be returned to
candidates.

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 andreturned to WSET, together with the appropriate 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 a complaint to their APP. If this does not lead to asatisfactory resolution, candidates are asked to contact our Quality Assurance Team by emailingqa@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 willbe treated professionally and respectfully as they carry out their jobs. Inappropriate behaviour
including verbal or physical abuse, persistent or unrealistic demands, or threats that causestress 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.

15

WSET Qualifications

6
WSET Qualifications
WSET has a range of qualifications that cover sake and wine as well as spirits. 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 andexaminations. Where applicable, the Ofqual accreditation numbers are listed next to the Qualification
title above.
WSET operates a Quality Management System that complies with the requirements of BS EN ISO 9001
for the management of awards for qualifications and examinations in the product knowledge and tasting
competence of alcoholic beverages.

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 equal basis. A copy of our diversity andequality 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 andwill be contacted by WSET should this apply. For more details on the prizes available, please go to:https://www.wsetglobal.com/about-us/awards-bursaries/

16

A world of knowledge
Wine & Spirit Education TrustInternational Wine & Spirit Centre
39-45 Bermondsey Street
London SE1 3XF+44(0)20 7089 3800
wset@wsetglobal.com
wsetglobal.com

Issue 2.1