wsetglobal.com

Specification

WSET® Level 3 Award
in Spirits

Specification
WSET® Level 3 Award
in Spirits

wsetglobal.com

Wine & Spirit Education Trust
39–45 Bermondsey Street, London SE1 3XF
wset@wsetglobal.com
wsetglobal.com© Wine & Spirit Education Trust 2020, 2022
Issue 2, 2020
Issue 2.1 (minor amendments), 2022
All rights reserved. No part of this publication may be reproduced or transmitted in any form or by anymeans, electronic or mechanical, including photocopying, recording or any information storage or
retrieval system, without the prior permission in writing from the publishers.
Designed by Paul Barrett

Contents
Introduction

1

1

Introduction to the WSET Level 3 Award in Spirits

2

2

Learning Outcomes3

3

Recommended Tasting Samples

22

4 Examination Guidance23

5 Examination Regulations

24

6 WSET Qualifications

27

7

28

WSET Awards

Introduction
This Specification contains necessary information for bothcandidates and Approved Programme Providers (APPs) about the
WSET Level 3 Award in Spirits.
The main part of the document is a detailed statement of thelearning outcomes of the Level 3 Award in Spirits. These outcomesshould be used by APPs to prepare programmes of learning, andby candidates to plan their studies, because the examination 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 theother WSET qualifications and WSET’s qualification division, WSET
Awards.

1

Introduction to the WSET Level 3
Award in Spirits
Qualification Aims
The WSET Level 3 Award in Spirits is designed to give a thorough understanding of the factors that
account for the style and quality of spirits. The qualification will prepare candidates with the skills required
to make professional evaluations of spirits with regards to their style and quality. The qualification
provides the in-depth knowledge required to underpin job skills and competencies, for example inproduct selection in the retail and hospitality sectors.
Successful candidates will be able to describe the characteristics of the principal spirits of the world
and give information concerning the key factors influencing style and quality. They will consequently bein a position to advise management, to answer customer queries authoritatively, and to make informed
selections of spirits in a variety of situations.

Qualification Structure
Learning Outcomes
In order to meet the qualification aims there are four learning outcomes spread over two Units. In order togain the WSET Level 3 Award in Spirits candidates must pass both Units.
Unit 1: The Theory of the Spirits of the World
Learning Outcome 1

Understand the principal factors involved in the production of spirits andhow they influence style and quality.

Learning Outcome 2

Understand the key characteristics and labelling terms of the selected
global spirits and how legal frameworks and production choices influence
their style and quality.

Learning Outcome 3

Understand the key characteristics of other named global spirits, theirlabelling terms and key production choices that are made.

Unit 2: The Analytical Tasting of Spirits
Learning Outcome 1

Describe the key characteristics of selected global spirits and use thedescription to identify a spirit’s quality level, giving supporting reasons, andits category.

Entry Requirements
The WSET Level 2 Award in Spirits or an equivalent level of experience is recommended for entry to
the WSET level 3 Award in Spirits. Potential candidates should discuss their current level of knowledge
with their APP before enrolling on the course, to ensure that this is a suitable qualification for them toundertake.
Please refer to section Entry Requirements on page 24 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 3 Award in Spirits is 84 hours. This is made up of 32½ GLH (of which 2½ hours arefor the examination) and 51½ hours of private study.

2 Learning Outcomes
Unit 1 The Theory of Spirits of the World
Learning Outcome 1
Understand the principal factors involved in the production of spirits and how they influence style andquality.

Assessment Criteria
1

Describe how raw materials are processed in spirits production.

2 Describe the processes used during fermentation, distillation and the post-distillation period in spirits
production.
3 Explain how processes related to raw materials, fermentation, distillation and post-distillation influence
the style and quality of spirits.

RangesRange 1: Processing raw materials
Provided by raw
materials

Simple carbohydrate/fermentable sugars (glucose, fructose, sucrose), complex
carbohydrates (starch, fructans), aromas/flavours

Fermentable Sugars
Raw materials

Fruits (any)Principal types of fruit – Grapes, pomace, stone fruit, soft fruit, pip fruit
Sugar cane
Sugar cane juice, cane syrup, molasses, brown sugar

Processing

Processing challenges – Spoilage, oxidation, management strategies
FruitsFermentation option – Crush, press, fruit juice / crush, fruit pulp and juice
Maceration option – Macerate in diluted neutral alcohol, distil
Pomace - White grape pomace (dilute, ferment, distil), black grape pomace(distil)
Sugar Cane
Sugar cane juice – Crush, sugar cane juice, pasteurisation, clarification
Refining – Sugar cane syrup, evaporation, centrifugation, grades of molasses,
grades of brown sugar

StarchRaw material

Grains – Barley, wheat, rye, corn (maize), sorghum, rice,Parts of grains – Husk, bran, germ, endosperm
Potatoes4

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Processing starch

Starch – Formation, starch granules, modification, gelatinisation, gelatinisation
temperatures, enzymatic hydrolysis (amylases)
Grains – Malting, green malt, milling, mashing; distillers’ malt, speciality malts;
cooking, adding enzymes (endogenous or exogenous)
Potatoes – Cooking, adding enzymes (exogenous)
Endogenous enzymes – Malted grain
Exogenous enzymes – Bought-in enzymes, filamentous fungi, kōji, qu, nuruk

Fructans
Raw materials

Agave (any)Processing
fructans

Fructan structure, inulin
Agave
Cooking piñas – Steaming or roasting piñas (Maillard reactions), milling, dilutewith water, formulation (optional)
Cooking extracted juice – Shredding, flush with hot water (acid use optional),cook extracted liquid

Range 2: Fermentation
Key principles

Yeasts’ environment requirements – Acid, temperature
Yeasts’ nutritional requirements – Fermentable sugars, nitrogen
Yeast outputs from sugar metabolism – Ethanol, carbon dioxide, heat
Other yeast outputs – Methanol, fusel alcohols, fatty acids, esters, sulfur
compounds

Approaches tofermentation

Cultured yeast (single or multiple strains), ambient/wild yeast
Sequential fermentation, parallel fermentation
Liquid-state fermentation, semi-solid-state fermentation, solid-state
fermentation

Bacteria

Malolactic conversion (lactic acid bacteria)
Flavour creation (long fermentation)

Range 3: Distillation
Key principles

Concentration and selection
Boiling and volatility
Reflux and rectification – Temperature gradient
Fractions in an alcoholic liquid – Group 1, Group 2, Group 3, Group 4Managing reflux in a still – Still height, controlling heat input, dephlegmator,
rectification plates
Flavour Management in the still – Maillard reactions, esterification, varying
pressure in the still, copper/clay and sulfur compounds
Type of distillation – Liquid-state distillation, solid-state distillation

learning outcomes

Pot Stills

Common Features
Heat source – Direct heat, indirect steam heat (coils, jackets, heatexchangers), steam injection
Structure – Pot, swan neck (chapiteau), still head, lyne arm (col de cygne),
rectification plates
Condensers – Dephlegmator (head condenser), shell and tube, worm tub,‘bowl of water’ (Mezcal)
Batch Distillation
Outline of Scottish Double Pot Still Distillation● 1st Distillation – Liquid waste and low wines● 2nd Distillation – Heads, heart, tails, liquid waste, recycle heads and tails

Using cuts to spirit style – Inclusions and exclusions
Advantages and challenges of using pot stills
Column stills,
hybrid stills

Common Features
Heat source – Direct heat, indirect steam heat (reboiler, steam jacket), steam
injection
Managing reflux – Rectification plates (sieve plate, bubble cap plate,
downcomer), packed columns
Condensers – Worm tub, dephlegmator (head condenser), shell and tube
Approaches to Column Still Distillation
Dynamic equilibrium – Reaching and maintaining, separation of fractions
over still heightContinuous distillation – Single-column still, double-column still (Coffey
still, analyser, stripper, rectifier), multiple-column still (hydroselection, demethylising)
Batch distillation – Hybrid stills

Range 4: Post-distillation
Oak

Key Functions – Additive (colour, aroma/flavour, texture, oxygen), subtractive(char, evaporative loss)
Vessel design – Species of oak (American, European), size
Vessel’s previous use – Age (refreshing), previous contents, sulfur taintVessel in use – Fill strength, temperature (variation), humidity, time (rancio,
esterification)
Wood management policy – Match spirit and wood, barrel location (within
warehouse, warehouse location), re-barrelling, wood finishing
Oak alternatives – Chips, cubes, staves

Inert vessels

Materials – stainless steel, glass, pottery, earthenware
Uses – Storage, maturation (change to flavour and texture), preservation5

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Adding flavours
other than oak

Types of flavour – Botanicals, animal flavourings, other flavourings
Tinctures – Maceration, percolation
Distillates – Re-distillation (one-shot, multi-shot, position of botanicals in still,
still management (cuts, temperature management), vacuum distillation, alltogether/individually)
Other – Adding other flavourings, adding animal flavourings (cream, egg yolk)

Adjusting

Filtration – Removing visual imperfections (coarse filtration, chill-filtration),carbon filtration (Lincoln County Process, activated charcoal)
Adding colour – Caramel colour (E150a), natural colours, artificial colours
Adding sweetness – Sugar, syrup barrels
Adjusting texture – Glycerol, sugar, abocante, boisé, vodka additives
Adjusting alcohol – Water (distillation, filtration, UV light, reverse osmosis, ion
exchange), faibles

Blending

Creating style and complexity, managing consistency

PackagingContainers – Glass, PET
Closures – Screw caps, stoppers

learning outcomes

Learning Outcome 2
Understand the key characteristics and labelling terms of the selected global spirits and how legal
frameworks and production choices influence their style and quality.

Assessment Criteria
1

Describe the style and quality of the selected global spirits.

2 Describe the legal framework for the selected global spirits and explain how it can influence their styleand quality.
3 Apply knowledge of production to explain how choices made at any of the four key stages of
production influence the style and quality of the selected global spirits.

RangesRange 1: Legal framework and key production choices
Scotch Whisky
Styles of Scotch
WhiskySingle Malt Whisky and Blended Scotch Whisky

Legal Framework

Production
Raw material – Permitted grains, permitted source of enzymes
Distillation – Permitted still types, maximum distillation strength
Post-distillation – Maximum barrel size, minimum age, permitted additions
Labelling Terms
Single Malt Scotch Whisky, Single Grain Scotch Whisky, Blended Malt
Scotch Whisky, Blended Grain Scotch Whisky, Blended Scotch Whisky, age
statements, vintage dates, Highland, Lowland, Speyside, Islay, Campbeltown

Production
choices that
influence styleand quality

Processing raw materials – Variety of barley (malted), peat, wheat and corn
(cooked)Fermentation – Cultured yeast, bacteria
Distillation – Double pot still distillation (Scottish model), direct heat (Maillard
reactions), indirect heat, still height, purifiers, angle of lyne arm, shell and tube
(copper, other), worm tub, cut points
Column still distillation (single- and double-column), distillation strength
Post-distillation – Centralised warehouses, type of warehouse (dunnage,
racked, palletised), barrel position in the warehouse, ex-ASB, ex-Sherry butts,
wood finishing, time (fall in abv), blending, dilution or cask strength, chillfiltration, caramel colour

Whiskey in the USA: Bourbon, Rye Whiskey and Tennessee Whiskey
Styles of American
whiskyBourbon, Rye Whiskey and Tennessee Whiskey

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specification

Legal framework

Production
Raw material – Permitted grains, permitted source of enzymes
Distillation – Maximum distillation strength
Post-distillation – Lincoln County Process (Tennessee Whiskey), maximum
barrel entry proof, new charred oak vessel, bottling proof
Labelling Terms
Straight, Bottled in Bond, age statements, Bourbon, Rye Whiskey, Tennessee
Whiskey

Production
choices that
influence styleand quality

Processing raw materials – Corn, rye, wheat, cooking, malted barley, other(craft), mash bill, exogenous enzymes
Fermentation – Sour mashing, cultured yeast, recipe
Distillation – Beer still, doubler, thumper, backset, distillation strength, pot still
Post-distillation – Barrel entry proof, new charred oak barrels, barrel sizes,
oak alternatives, warehouse location, barrel position in the warehouse, time(rise in abv), blending, dilution or barrel strength, chill-filtration
Other labelling terms – Small Batch, Single Barrel

CognacStyles of Cognac

VS, VSOP and XO

Legal framework

Production
Raw material – Permitted grape varieties grown in a designated area,
Fermentation – Restrictions on adding sugar and SO2, minimum andmaximum abv
Distillation – Alambic Charentais sizes and design, double pot still distillation
using Alambic Charentais, maximum distillation strength, distillation completeby 31st March
Post-distillation – Minimum period of maturation in oak barrels, compte
system, permitted additions
Labelling Terms
Grande Champagne, Petite Champagne, Fine Champagne, Borderies, Fins
Bois, Bon Bois, Bois Ordinaires, VS, Trois Étoiles, VSOP, Réserve, Napoléon,
XO, Hors d’Age

Production
choices that
influence styleand quality

Raw material – Ugni Blanc, vineyard location
Fermentation – Cultured yeast, malolactic conversion, removal of gross lees
Distillation – Who distilled the spirit, when the wines are distilled, direct heat,distillation with fine lees, recycling the secondes, Martell method, Rémy Martin
methodPost-distillation – Coupes, new oak barrels, old oak barrels, wet cellars,
dry cellars, re-barrelling, time, glass demijohns, syrup barrels, sugar, faibles,
caramel colour, boisé, chill-filtration

learning outcomesArmagnac
Styles ofArmagnac

Blanche, VS, VSOP and XO, age statements

Legal framework

Production
Raw material – Permitted grapes varieties grown in a designated area
Fermentation – Restrictions on adding sugar and SO2, minimum andmaximum abv
Distillation – Alambic Armagnacais required, design, single column
distillation using Alambic Armagnacais, minimum and maximum distillation
strength, distillation complete by 31st March, double pot still distillation using
Alambic Charentais (optional)
Post-distillation – Minimum period of storage in inert vessels (Blanche),minimum period of maturation in oak barrels (all others), compte system,
permitted additions
Labelling Terms
Haut-Armagnac, Bas-Armagnac, Armagnac-Ténarèze, Blanche Armagnac, VS,
Trois Étoiles, VSOP, XO, Hors d’Age, Vintage

Production
choices that
influence styleand quality

Raw material – Ugni Blanc, Baco, Folle Blanche, Colombard, vineyard
location
Fermentation – Cultured yeast, malolactic conversion, removal of gross lees
Distillation – Who distilled the spirit, when the wines are distilled, direct heat,distillation with fine lees, optional devices to enhance reflux or exclusions
Post-distillation – Stainless steel tanks, coupes, new oak barrels, old oakbarrels, wet cellars, dry cellars, re-barrelling, time, glass demijohns, syrup
barrels, sugar, faibles, caramel colour, boisé, chill-filtration

Caribbean rum
Featuredproducingcountries/regionsof Caribbean rum

Islands – Martinique, Guadeloupe, Haiti, Cuba, Puerto Rico, Jamaica,
Barbados, Trinidad and Tobago

Legal Framework

Production

Central and South America – Guatemala, Nicaragua, Panama, Colombia,
Venezuela, Guyana

EU – Molasses, cane syrup, sugar cane juice, maximum distillation strength,
minimum bottling strength, no added flavour, maximum level of sweetness,rhum agricole
USA – Molasses, cane syrup, sugar cane juice, sugar, maximum distillation
strength, minimum bottling strength
Martinique
Raw material – Martinique grown sugar cane, sugar cane juice
Fermentation – Maximum duration, maximum alcohol strength
Distillation – Defined single column still, maximum and minimum distillation
strength
Post-distillation – Minimum period of storage in inert vessels (rhum blanc),
minimum period of maturation in oak barrels (rhum vieux)

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Legal Framework

Cuba
Raw material – Molasses from sugar cane grown in Cuba
Fermentation – Cultured yeast appropriate for style
Distillation – Column still distillation (aguardiente, superfine cane spirit)
Post-distillation – Oak maturation, 1st ageing (required), 2nd ageing(required), 3rd ageing (optional), no additives or flavourings permitted
JamaicaRaw material – Sugar cane juice, cane syrup, molasses, sugar
Post-distillation – unaged or oak-aged, only water and caramel (oak-aged)
are permitted
Labelling Terms
EU – Rhum agricole
Martinique – Rhum Blanc, Rhum Vieux, VO, VSOP, Réserve Spéciale, Cuvée
Spéciale, Très Vieux, Extra Vieux, Grande Réserve, Hors d’Age, XO, Vintage
Cuba – Ron Añejo Blanco, Ron Añejo Carta Blanca, Ron Añejo Carta Oro,
Ron Añejo Reserva, Ron Añejo, Ron Extra Añejo

Production
choices that affectstyle and quality

Raw material – Sugar cane juice, cane syrup, blackstrap molasses
Fermentation – Adding acid, adding nitrogen, short fermentations, longfermentations, yeast and bacteria, dunder, muck
Distillation – Pot stills, pot stills with retorts, single-column stills, doublecolumn stills,multiple-column stills
Post-distillation – Unaged, short ageing (colour removed by activatedcharcoal filtration), oak maturation (Caribbean, continental, wood finishing,re-barrelling, ‘solera’), blending (single distillery, multi-distillery), caramel colour,
adding sweetness, dilution (overproof), chill-filtration
Other labelling terms – Overproof, Navy Strength, Common Cleans,
Plummers, Wedderburn, Continental Flavoured/High Ester

TequilaStyles of Tequila

Blanco, Joven, Reposado, Añejo, Extra Añejo

Legal framework

Production
Raw material – Blue agave/Agave tequilana Weber (var azul), grown in
Jalisco or specified municipalities in four other states
Conversion, extraction and formulation – Heat, acids, 49% non-agave
sugarsPost-distillation – Inert vessels or wood vessels (depends on class of
Tequila), additives (abocante, others for colour, flavour and sweetness)
Labelling Terms
Category – Tequila, Tequila 100% agave
Class – Blanco, Plata, Silver, Joven, Oro, Gold, Reposado, Añejo, Extra Añejo

learning outcomes

Production
choices that
influence styleand quality

Raw material – Highland, Tequila Valley, maturity of agave, trimming piña,
removal of cogollo
Conversion and extraction – Hornos de mampostería (brick oven),
autoclaves, tahona, mechanised mills, diffuser (use after cooking, use before
cooking)
Formulation and Fermentation – Non-agave sugars, agave fibres, yeast
nutrients, cultured or ambient yeast
Distillation – Pot still, column still, distillation strength
Post-distillation (usage dependent on class) – Vessel (inert, pipones, exASB, other), additives (abocante, others), blending, dilution, chill-filtration

MezcalStyles of Mezcal

Blanco Mezcal

Legal Framework

Production
Raw material – Any species of agave, grown in designated municipalities ofOaxaca and eight other states
Conversion and extraction (usage depending on category) – Hornos depozo (fire pit), hornos de mampostería (brick oven), autoclaves, mallets,tahona, mechanised mills, diffuser
Fermentation (usage dependent on category) – Stone/soil pits, hollowed
out tree trunk, masonary, wood, clay or inert vessels, animal skins, agave
fibresDistillation (usage dependent on category) – Column stills, copper pot stills,
Asian style clay pot stills, agave fibres
Post-distillation (usage dependent on category) – Storage/maturation(inert, clay or wood), re-distilled with flavourings, macerated with flavourings,
additives (colour, flavour and sweetness)
Labelling Terms
Category – Mezcal, Artisanal Mezcal, Ancestral Mezcal
Class – Blanco, Joven, Madurado en vidrio, Reposado, Añejo, Abocado con,
Destilado con
Other required labelling terms - 100% agave, name of agave(s) used, periodof maturation (Añejo, Madurado en vidrio)

Production
choices that
influence styleand quality

Raw material – Variety of agave, Agave angustifolia Haw (var. espadín)
Conversion and extraction – Hornos de pozo (fire pit), hornos demampostería (brick oven), hand crushing, tahona, mills
Fermentation – Agave fibres, ambient yeast, bacteria, vessel (inert, other),duration
Distillation – Column stills, pot stills (various depending on category), Asian
style clay pot stills
Post-distillation – Vessel (inert, other), maceration/re-distillation with fruits,
spices or meat, blending the cuts
Other labelling terms – Pechuga

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Vodka
Styles of vodka

Neutral, characterful

Legal framework

Production
Raw material – Typically any raw material (Canada an exception)
Distillation – Minimum distillation strength EU and USA
Post-distillation – Minimum bottling strength EU and USA
Labelling Terms
EU – Raw material must be stated unless it is grain or potato

Key choices
during production

Raw material – Corn, wheat, barley, rye, potato
Fermentation – Cultured yeast
Distillation – Column still distillation, hydroselection, de-methylising, hybrid
stillsPost-distillation – Chill-filtration, charcoal filtration, purity of diluting water(distillation, filtration, UV light, ion exchange, reverse osmosis), sugar, glycerol,vodka additives

Gin
Styles of gin

Classic juniper forward, contemporary

Legal framework

Production
Base spirit – Neutral Spirit (EU), any spirit (USA)
Botanicals – Juniper
Post-distillation – Sugar addition, minimum bottling strength
Labelling Terms
USA – Gin, Distilled Gin
EU – Gin, Distilled Gin, London Gin/London Dry Gin

Production
choices that
influence styleand quality

Base spirit – Neutral spirit, other
Botanicals – Recipe
Re-distillation – Vacuum, cuts, one-shot, multi-shot, re-distil botanicals
together or individually, position of botanicals in still
Post-distillation – Adding other flavourings, adding sugar, wood barrels,
blending
Other labelling terms – Old Tom

learning outcomes

Learning Outcome 3
Understand the key characteristics of other named global spirits, their labelling terms and key
production choices that are made.

Assessment Criteria
1

Describe the style typical of the other named global spirits.

2 State the meaning of legally defined and other commonly used labelling terms.
3 State the key legally defined and/or optional production choices that are made during the productionof the other named global spirits.

RangesRange 1: Other whiskies
Irish whiskey
Production
choices

Raw materials – Malted barley, unmalted barley, corn/maize, mash bills
Distillation – Pot stills (triple pot still distillation), column stills, maximum
distillation strength
Post-distillation – Ex-ASB, ex-Sherry butts, other, minimum period of andlocation of maturation, oak not required, caramel colour

Defined labellingterms

Pot Still Irish Whiskey/Irish Pot Still Whiskey, Malt Irish Whiskey/Irish Malt
Whiskey, Grain Irish Whiskey/Irish Grain Whiskey, Blended Irish Whiskey/Irish
Blended Whiskey

Other whiskies of the USA
Production
choices

Raw materials – Minimum percentage of principal grain, speciality malts (craft)
Distillation – Maximum distillation strength
Post-distillation – Permitted containers

Defined labelling
terms

Wheat, Malt, Corn, Straight, Bottled in Bond

Canadian whisky
Production
choices

Raw materials – Corn, rye, others
Distillation – Base whiskies, flavouring whiskies
Post-distillation – New and old barrels of various types, minimum period of
maturation
Other – Blending, caramel colour, flavourings (limited to 9.09% for exported
Canadian whisky)

Defined labelling
terms

Canadian Rye Whisky, Rye Whisky

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Japanese whisky
Production
choices

Raw materials – Malted Barley (peated optional), corn, wheat
Distillation – Malt whiskies (double pot still distillation Scottish model), grain
whiskies (column stills various designs)
Post-distillation – Oak, mizunara
Other – Blended whiskies

Range 2: Asian spirits
Shōchū
Production
choices

Raw material – Unmalted grains (short grain rice, long grain rice, barley),sweet potatoes, sake lees, brown sugar
Processing and fermentation – Kōji, two step, one step (Awamori), parallelsemi-solid-state fermentation
Distillation – Continuous column still distillation, single pot still distillation(Honkaku Shōchū, Awamori), vacuum (optional)
Post-distillation – storage/maturation earthenware pots, skimming off oily
components

Defined labellingterms

Honkaku Shōchū, Awamori
Sweet potato – Imo shōchū,Satsuma shōchū

Sake lees – Sake-kasu shōchūBarley – Mugi shōchū, Iki shōchūLong grain rice – Ryūkyū Awamori

Rice – Kome shōchū, Kuma shōchū

Sugar cane – Kokutō shōchū

BaijiuProduction
choices

Raw material – Sorghum, rice, corn, wheat
Qu – Big qu, small qu, bran quFermentation – Parallel solid-state fermentation, fermentation pits (Strong andSauce Aroma), semi-solid-state fermentation (Rice Aroma)Distillation – Traditional baijiu stills (Strong and Sauce Aroma), other stills(Rice Aroma)
Post-distillation – Pottery vessels, stainless steel vessels

Subcategories ofbaijiuStrong Aroma, Sauce Aroma, Light Aroma, Rice Aroma
Phoenix Aroma, Sesame Aroma, Laobaigan Aroma, Chi Aroma, Mixed Aroma,
Special Aroma, Extra-strong Aroma, Medicine Aroma

Soju
Defined styles

Diluted-soju, distilled-soju

learning outcomes

Production
choices

Diluted-Soju
Base spirit – Highly rectified spirit
Production – Distillation techniques, dilution, activated charcoal filtration,
flavourings
Distilled-Soju
Raw material and processing – Rice, barley, sweet potato, nuruk, ipkook
Distillation – Single distillation
Post-distillation – Maturation (ceramic, inert or oak vessels)

Range 3: Other fruit spirits
Brandy de Jerez
Production
choices

Key grape – Airén (La Mancha)
Distillation – Pot still and column stills, holandés, aguardientes, destilados,
required distillation strengths
Post-distillation – Solera system (Jerez), blending, added sweetness

Defined labellingterms

Solera, Solera Reserva, Solera Gran Reserva

Chilean pisco
Production
choices

Key grapes – Typically aromatic
Distillation – Pot still distillation (maximum distillation strength)
Post-distillation – Minimum resting period, wood ageing (local woods)

Defined labelling
terms

Corriente/Tradicional, Especial, Reservado, Gran Pisco, Guarda, Envejecido

Peruvian pisco
Production
choices

Key Grapes – Aromatic, non-aromatic
Distillation – Single pot still distillation, distillation of wine prior to end offermentation (optional), maximum and minimum distillation strength
Post-distillation – Minimum resting period in inert vessels, nothing may be
added prior to bottling

Defined labelling
terms

Pisco Puro, Pisco Mosto Verde, Pisco Alcolado

South African brandy
Production
choices

Key grapes – Colombard, Chenin Blanc
Distillation – Pot stills (maximum distillation strength), column stills (neutral
spirit, optional)
Maturation – Oak barrels, minimum ageing requirements

Defined labelling
terms(Blended) Brandy, Pot Still Brandy, Vintage Brandy

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GrappaProduction
choices

Raw materials – White grape pomace, black grape pomace
Fermentation – Only required for white grape pomace
Distillation – Steam injected pot stills (batch), steam injected column stills(continuous), maximum distillation strength.
Post-distillation – Inert vessels, wood vessels (various species of wood),sugar, caramel colour

Defined labelling
terms

Vecchia, invecchiata, riserva, stravecchia,
varietal labelling (one variety or two)

Calvados
Production
choices

Fruit – Apples and pears
Distillation – Pot stills and column stills
Post-distillation – Large old oak vessels typical (foudres)

Defined labellingterms

Calvados, Calvados Pays d’Auge, Calvados Domfrontais
Trois Étoiles, Trois Pommes, VS, Vieux, Réserve, VO, VSOP, Vieille Réserve,
XO, Hors d’âge, Très Vieille Réserve, Très Vieux, Extra, Napoléon, age
statements

European fruit spirits
Important regions
and countries

Alsace (France), Germany, Austria, Switzerland, Northern Italy, Central Europe

Production
choicesPip fruit – Williams pear (Poire William), apples, quince
Stone fruit – Plums, cherries, apricots
Soft fruit – Strawberry, raspberry
Processing – Fermentation then distillation, maceration in neutral spirit thendistillation, maximum distillation strength
Post-distillation – Unaged, inert vessels, wood vessels

Range 4: Other sugar cane spirits
Cachaça
Production
choices

Raw material – Sugar cane juice from sugar cane grown in Brazil

Defined labelling
terms

Adoçada, Prata, Clássica, Tradicional, Ouro, Envelhecida, Premium, Extra
Premium

Post-distillation – Unaged, wood maturation (oak and other woods), sugar,
caramel colour

Other countries
India, Philippines, USA, Australia

learning outcomes

Range 5: Other agave spirits and Sotol
Bacanora
Production
choices

Location – Sonora

Defined labellingterms

Blanco, Joven/Oro, Reposado, Añejo

Agave species – Agave espadín

Raicilla
Production
choices

Location – Jalisco
Agave species – Various

Sotol
Production
choices

Location – Chihuahua, Coahuila, Durango

Defined labelling
terms

Sotol, Sotol 100% Puro, Blanco, Joven/Oro, Reposado, Añejo

Raw material – Dasylirion wheeleri

Range 6: Other flavoured spirits and aromatised wines
Genever
Production
choicesBase Spirit – Neutral spirit, moutwijn
Flavouring – Botanical recipe, juniper must be used, re-distillation
Other – Oak maturation, sugar, caramel colour (Oude Genever)Defined labelling
terms

Jonge Genever, Oude Genever, Graangenever

Flavoured vodka
Production
choicesBase spirit – Neutral spirit
Flavouring options – Tinctures, distillates, adding other flavourings
Types of flavours – Botanicals, other flavourings
Other – Colour, sweetness

StylesTraditional, modern

Aniseed flavoured spirits
Production
choicesBase spirit – Neutral spirit, suma (rakı)
Plants with anethole – Aniseed, star anise, fennel
Flavouring options and types – Tinctures, distillates, adding other flavourings
Other – Colour (natural, artificial), sugar, blending, bottling strength

17

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specification

Defined labelling
terms

Pastis, Pastis de Marseilles, Ouzo, Rakı

Other

Absinthe (wormwood, thujone)

Aquavit/akvavit
Production
choicesBase spirit – Neutral spirit
Key flavours – Largely attributable to caraway and/or dill seeds,
Flavouring options and types – Distillates of caraway and/or dill seeds,
adding other flavourings
Other – Oak maturation

Bitters
Production
choicesBase spirit – Neutral spirit
Flavouring options and types – Maceration to add bitter tastes (quinine,gentian, bitter orange, rhubarb root), distillates, tinctures, adding otherflavourings
Other – Oak maturation, caramel colour, sweetness

Styles of bitter

Aperitif, digestif and cocktail

Spiced rum
Production
choicesBase spirit – Rum
Flavouring options and types – Tinctures, adding other flavourings
Other – Oak maturation, caramel colour, sweetness

Flavoured whiskey
Production
choicesBase spirit – Oak aged whiskey
Flavouring options and types – Tinctures, adding other flavourings
Other – Sweetness

Liqueurs
Production
choicesBase spirit – Any
Flavouring options and types – Distillates, tinctures, adding animal
flavourings (cream, egg yolk), adding other flavourings
Other – Sweetness, oak maturation, unaged, colour (natural, artificial)

Defined labellingterms

USA – Minimum level of sweetness
EU – Minimum level of sweetness, minimum bottling strength
Crème de.., Crème de Cassis, Advocaat, Sloe gin, Sambuca

learning outcomes

Aromatised Wines
Production
choices

Key botanicals – wormwood, gentian, quinine

Defined labellingterms

Vermouth, Americano, Quinquina/Chinato

Other – base wine, fortifying alcohol, botanical recipe, sweetness, blending,caramel colour, maturation

Extra dry, dry, semi-dry, semi-sweet, sweet

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specification

Unit 2 The Analytical Tasting of Spirits
Learning Outcome 1
Describe the key characteristics of selected global spirits and use the description to identify a spirit’s
quality level, giving supporting reasons, and its category.

Assessment Criteria
1

Describe the key characteristics of the selected global spirits using the WSET Level 3 Systematic
Approach to Tasting Spirits®.

2 Identify the quality level of the spirit, giving supporting reasons, and its category.

RangesRange 1: Selected global spirits
Selected global spirits

Scotch Whisky (Single Malt Scotch Whisky, Blended Scotch Whisky),American Whiskey (Bourbon, Rye Whiskey), Grape Brandy (Cognac,
Armagnac), Caribbean rum, Agave spirits (Tequila, Mezcal), gin

Range 2: WSET Level 3 Systematic Approach to Tasting Spirits
APPEARANCE
Clarityclear – hazy (faulty?)

Intensity

water-white – pale – medium – deep – opaque

Colourcolourless – lemon – gold – amber – brown
pink – red – orange – yellow – green – blue – purple – brown – black

Otherobservations

louching
otherslightly hazy – cloudy and opaqueparticles

NOSE
Conditionclean – unclean (faulty?)

Aroma intensity

neutral – light – medium(-) – medium – medium(+) – pronounced

Aroma characteristics

e.g. raw materials, processing, oak and maturation

PALATE
Sweetness

dry – off-dry – medium – sweet

Flavour intensity

neutral – light – medium(-) – medium – medium(+) – pronouncedlearning outcomes

Texture/othere.g. rough, smooth, watery, mouthfilling, warming
e.g. bitterness

Flavour characteristics

e.g. raw materials, processing, oak and maturation

Finishlengthshort – medium(-) – medium – medium(+) – longnatureneutral – simple – some complexity – very complex

CONCLUSIONS
Building an argument

e.g. balance, length and intensity, complexity, expressivenessQuality level

faulty – poor – acceptable – good – very good – outstanding21

3 Recommended Tasting Samples
Session 1● A good or very good ‘Cuban style’ white rum● A white Jamaican overproof rum● An acceptable blended rum● A very good or outstanding blended rum

Session 3● Two very good or outstanding Single Malt

Whiskies showing different wood maturation
techniques● An acceptable Blended Scotch Whisky● A very good or outstanding Blended Scotch
Whisky● A very good or outstanding Single Malt Whisky
showing impact of sulfur● A very good or outstanding Single Malt Whisky
showing the impact of peat

Session 4● An acceptable or good Bourbon● A very good or outstanding wheater Bourbon● A very good or outstanding high rye Bourbon● A very good or outstanding Rye Whiskey● Two of the following three: a Tennessee

Whiskey; a Bourbon with longer ageing; a craft
American whiskey showing an unusual feature(e.g. smoke, speciality grain)

Session 5● A very good or outstanding Japanese Whisky● A very good or outstanding Pot Still Irish

Whiskey● A very good or outstanding Canadian Whisky

Session 6● A VS Cognac● Two VSOP of similar quality levels but different

styles● An XO Cognac● Two contrasting Armagnacs (e.g. Blanche vswood aged, two different predominant grape
varieties)

Session 7● Either a Brandy de Jerez or South African

Brandy● A very good or outstanding Calvados● A very good or outstanding Grappa● A very good or outstanding Pisco● A very good or outstanding unaged central

European fruit spirit or something similar

Session 8● A very good or outstanding Strong Aroma Baijiu● A very good or outstanding Sauce Aroma Baijiu● A very good or outstanding kome or mugi

shōchū

● A very good or outstanding imo shōchū● A very-good or outstanding Awamori

Session 9● Two unaged rums of a similar quality levelshowing molasses and sugar cane juice(molasses rum may be slightly aged and filtered
to remove/reduce colour)● Four very good or outstanding wood aged
single distillery rums showing different
styles (e.g. Cuban, rhum agricole, Jamaican,
Barbadian, Guyanan, Central American)

Session 10● Two Blanco Tequilas showing different quality

levels● A Reposado and either an Añejo or an

Extra Añejo from the same distillery as theoutstanding quality Blanco● Two very good or outstanding Mezcal showing
different styles

Session 11● Three unflavoured vodkas showing a range of

quality levels and/or types or raw material● Three gins showing a range of quality levels

and/or styles (e.g. buyers’ own brand, classic
juniper-forward gin, contemporary gin)

Session 12● A selection of four very good or outstanding

flavoured spirits representing four distinct
categories (e.g. Aniseed, Aquavit, Genever,
spiced rum, bitter, liqueur)● Two very good or outstanding Vermouth● Another contrasting style of aromatised wine

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 3 Award in Spirits is assessed by a closed-book theory examination, comprising twoparts, and a tasting examination. In order to gain an overall pass a candidate must achieve a pass mark of
55 percent in both parts of the theory examination and the tasting examination.
Candidates must sit both examinations at the same sitting. Only resit candidates who have achieved apass in one examination are permitted to resit an individual examination. WSET Awards does not offer
aegrotat awards; all assessment requirements of the qualification must be met.
Unit 1: Theory Examinations — Unit 1 of the Specification will be assessed using an examination madeup of two parts.
The theory examination paper must be completed in two hours. All examination questions are based on
the published learning outcomes; the recommended study materials contain the information required toanswer these questions correctly. In order to secure a pass for the Unit 1 theory examination a candidate
will be required to attain a minimum mark of 55 per cent in both part 1 and part 2.
● Part 1 Multiple Choice — This part is made up of 50 multiple-choice questions. This part will assess

knowledge across all learning outcomes.

Each question has only one correct answer, which should be indicated on a computer-readable
answer sheet. The examination invigilator will give the full instructions on how to complete the answer
sheet on the day of the examination. Each correctly answered multiple-choice question is worth one
mark, and marks are not subtracted for incorrect answers.
● Part 2 Short Answer Questions — This examination is made up of six 5-mark-questions, three 10-mark-questions and one 20-mark-question. They will assess the skills of description and explanation acrosslearning outcomes 1 and 2.
Answers should be written on the examination paper in the spaces provided. The marks for eachquestion are indicated on the examination paper. Marks are not subtracted for incorrect answers.

Unit 2: Tasting Examination — The tasting examination assesses Unit 2 of the Specification. It will beinternally set and marked by a WSET Approved Level 3 Internal Assessor using an assessment brief
provided by WSET Awards. The results will be verified by WSET Awards.
The examination will consist of a tasting of two blind spirits. For information on what the samples couldbe, see the relevant learning outcome. The examination will assess a candidate’s ability to accurately
describe a spirit; identify its quality level and give supporting reasons for this assessment; and identify its
category. The tasting examination must be completed in 30 minutes.
Answers should be written on the examination paper in the spaces provided. Marks for each questionor part-question are indicated on the examination paper. There are 25 marks available for each sample.
Marks are not subtracted for incorrect answers.
In order to secure a pass for the tasting examination a candidate will be required to attain a minimum
mark of 55 per cent across the whole paper.

5 Examination Regulations
1 Entry Requirements
1.1

Eligibility
1.1.1

Candidates applying to sit the WSET Level 3 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 3 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 for health or religious reasons, will not be allowed/required to sample
any alcoholic beverage as part of their course. These candidates will not be eligible tocomplete the assessment of Unit 2 of the WSET Level 3 Award in Spirits. In such instances,candidates will receive a record of achievement on successful completion of Unit 1, but will
not be awarded the WSET Level 3 Award in Spirits qualification.
1.2 Recommended Prior Learning
1.2.1 Completion of the WSET Level 2 Award in Spirits or an equivalent level of experience isrecommended for entry to the WSET Level 3 Award in Spirits. Candidates who believe they
have a sufficiently good understanding of the subjects covered by the Level 2 Award in
Spirits are advised to consult their prospective tutor before enrolment on a course of study for
guidance on the accreditation of prior learning.
1.2.2 Candidates sitting in English where it is not their first language are strongly recommended
to have IELTS at 6.5 or above or be able to demonstrate an equivalent ability level.

2 Reasonable Adjustments
2.1 	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 Awards as required.
2.2 	It is the policy of WSET Awards 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.

3 Format and Results
3.1 	Candidates will be required to pass a closed-book examination comprising two units. Unit 1 is split
into two parts.
3.2 	In order to gain a pass grade in Unit 1 part 1, Unit 1 part 2 and Unit 2 a candidate must gain a markthat is equal to 55 per cent or more.
3.3 	Candidates are required to pass Unit 1 part 1, Unit 1 part 2 and Unit 2 in order to gain the WSET
Level 3 Award in Spirits.
3.4 	The final result is the mean average of the three individual pass marks expressed as apercentage.
3.5 Once the final result has been calculated it will be graded using the following grade bands.

examination regulations

Grade Band

Required Percentage

Fail unclassified

mean average mark of 44% or below

Failmean average mark of 45% to 54%

Passmean average mark of 55% to 64%

Pass with Meritmean average mark of 65% to 79%

Pass with Distinction

mean average mark of 80% or moreno individual examination results below 65%

3.6	While WSET Awards 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.
3.7 	A record of achievement will be issued to candidates indicating the grade achieved. Once allunits are completed, a final result will be issued.
3.8 	Examination results are issued by WSET Awards as follows:● WSET Awards will issue an all-candidate grade list to the APP so that they can communicate
results to their candidates.
● Subsequently, WSET Awards posts candidates’ record of achievement letters and certificatesto APPs, who are responsible for forwarding these documents to their candidates.

4 Resits
4.1 	Candidates may apply to resit an individual examination if they are unsuccessful. There is no limiton the number of attempts that may be made.
4.2 	Candidates who have passed an examination are not permitted to retake them to improve theirgrade.

5 Examination Conditions and Conduct
5.1 	Upon registration for an examination candidates are deemed to acknowledge and agree to thefollowing specific conditions:● At the start of the examination all candidates must supply the invigilator with proof of identity inthe form of photographic ID.
● The examination is to be completed in the time specified for each unit.
● No reference is to be made to any material, in whatever form, other than the examinationquestion paper and answer sheet.
● Once the invigilator has declared that examination conditions are in place, no communicationof any kind between candidates is permitted until they have left the examination room or theinvigilator has announced the end of the examination.
● During the examination candidates are only permitted to have the following items with them;tasting glasses, spittoons, pens, pencils, erasers and drinking water.
● It is prohibited for candidates to take any photographs of the examination room or examinationmaterials.
● For the tasting examination, candidates should not wear perfume, after shave lotion or any
other strong scent.
● The use of electronic devices of any kind is prohibited.
● Mobile phones must not be on the examination desk, they must be switched off and placed outof sight.
● The use of dictionaries of any kind is prohibited.
● The use of audible ‘alarms’ on any clock or watch is prohibited.

25

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specification

●
●
●

●

●
●
●

●

●

Candidates may not leave the room until the first 15 minutes of the examination time haveelapsed.
Candidates who arrive after the published start time will NOT be allowed to sit the examination
if any other candidate has already left the examination.
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 the examination 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 examination has
started unless they can be accompanied by an invigilator at all times while they are out of theexamination room.
Candidates who complete the examination early may leave the examination room up until thelast 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
examination question.
Any candidate who is suspected of misconduct will be advised to leave the examination
room immediately and their examination paper will be submitted to the Examination Panel todetermine its validity.
No examination 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.
It is prohibited for candidates to reveal the content of examination papers to others, or
reproduce it in any way.

5.2 	Candidates also agree to abide by the invigilator’s instructions. Failure to do so may render acandidate’s results invalid.
5.3 	Examination papers and answer sheets are the property of WSET Awards and will not be
returned to candidates.
5.4 	WSET reserves the right to permanently exclude candidates found guilty of misconduct fromWSET qualifications

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 Awards, 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 with 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
Awards cannot act on anonymous complaints.

8 Examination Regulations
8.1 WSET Awards reserves the right to add to or alter any of these regulations as it thinks fit.

6 WSET Qualifications
WSET Qualifications
The WSET has a range of qualifications that cover sake and wine as well as spirits. These are developed
and maintained by WSET Awards. 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.

Who can offer a WSET Awards Qualification?
WSET qualifications can only be offered by APPs and students wishing to study for a WSET qualificationmust enrol with an APP. The student’s primary relationship is with their APP and the APP is responsible forthe delivery of the course and administering the examination, which is set by WSET Awards.
Group study with an APP is the best way of learning how to taste, but some APPs also prepare
candidates for our examinations by distance learning.
A list of APPs is published on the WSET website wsetglobal.com. Please contact the APP directly to findout about their programmes.
If you are interested in becoming an APP please contact the Quality Assurance Team by emailing qa@
wsetglobal.com.

7 WSET Awards
About WSET Awards
WSET Awards is the division of the WINE & Spirit Education Trust responsible for the creation,
processing and quality assurance of assessments leading to WSET qualifications. It is recognised as anawarding organisation of Ofqual, the English regulator for qualifications and examinations.
WSET Awards 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 productknowledge and tasting competence of alcoholic beverages.

Diversity and Equality Policy
WSET Awards 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
Prizes are awarded each academic year, 1 August to 31 July, in recognition of academic achievement.
Candidates who have achieved outstanding marks in their examinations may be eligible for a prize,in accordance with the prize criteria. Candidates will be contacted by WSET Awards in October or
November each year should they be eligible for a prize. For more details on the prizes available, please
go to: https://www.wsetglobal.com/about-us/awards-bursaries/
Note that these prizes do not take the form of financial grants to fund studies, but are in recognition of
examination performance.

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