wsetglobal.com

Specification

WSET® Level 1 Award
in Spirits

Specification
WSET® Level 1 Award
in Spirits

wsetglobal.com

Wine & Spirit Education Trust
39–45 Bermondsey Street, London SE1 3XF
wset@wset.co.uk
wsetglobal.com© Wine & Spirit Education Trust 2016, 2017
Issue 1, 2016
Issue 1.1, (update with minor amendments) 2017
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
Editing and proofreading by Cambridge Editorial Ltd

Contents
Introduction

1

1

Introduction to the WSET Level 1 Award in Spirits

2

2

Learning Outcomes3

3

Recommended Tasting Samples

7

4 Examination Guidance

8

5 Sample Examination Questions

9

6 Examination Regulations

10

7

13

WSET Qualifications

8 WSET Awards

14

Introduction
This specification contains necessary information for bothcandidates and Approved Programme Providers (APPs) about
the WSET Level 1 Award in Spirits.
The main part of the document is a detailed statement of thelearning outcomes of the Level 1 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 (including syllabus
weighting), sample examination questions and the examination
regulations.
At the end of this document you will also find information on
the other WSET qualifications and WSET’s qualification division
WSET Awards.

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. The qualification will assist those whoneed a basic familiarity with the main styles and categories of spirits, for example people who work withspirits as part of a larger beverage portfolio, in the retail and hospitality sectors.
Successful candidates will be able to list the principal spirits categories, state their defining
characteristics, and know the key principles involved in the storage and service of spirits. They willconsequently be in a position 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 spirit and state their defining
characteristics.

Learning Outcome 3

Know and recognise the common equipment and principles involved in thestorage and service of spirits.

Enrolment
There are no restrictions on entry to the WSET Level 1 Award in Spirits. Candidates who are under thelegal 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 beallowed to sample any alcoholic beverage as part of their course, but this is not a barrier to successfullycompleting the qualification.

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, all as GLH, this includes the 45 minutes for theexamination.

Recommended Progression Routes
The WSET Level 1 Award in Spirits, or an equivalent level of experience, is recommended for entry to the
WSET Level 2 Award in Spirits.

2 Learning Outcomes
Learning Outcome 1
List and state the purpose of the main production processes and stills commonly used in the
production of spirits.

Assessment Criteria
1

List and state the purpose of the four key steps used in spirits production.

2 Identify the two types of still and state how they are used and what style of spirit they can produce.
3 Identify the production processes that affect the flavour, sweetness and colour of a spirit.

RangesRange 1: Four key steps
Four key steps

1 Process the raw material
2 Fermentation
3 Distillation
4 After distillation

Range 2: Types of still
Pot still

Batch distillation
Lower strength spirits = pronounced flavour intensity

Column still

Continuous distillation
Lower strength = pronounced flavour intensity
Higher strength spirits = light or neutral flavour intensity

Range 3: Production processes that affect flavour, sweetness and colour
Flavour

Raw material, fermentation, distillation strength, unaged, oak ageing(new and old oak), blending (consistency and complexity), redistillation,maceration, adding natural/artificial flavourings, dilution with pure water

Sweetness

Added sugar

ColourOak, caramel, other natural and artificial colours

4

specification

Learning Outcome 2
Name the principal categories and types of spirit and state their defining characteristics.

Assessment Criteria
1

Name the principal categories and types of spirit and state the key flavour characteristics of thesespirits.

2 State the raw materials used for the principal categories and types of spirit.
3 Identify key production processes that can have a defining influence on the characteristics of theprincipal categories and types of spirit.
4 State the meaning of key labelling terms for the principal categories and types of spirit.

RangesRanges 1, 2, 3 and 4: Principal categories and types of spirit
BRANDYType

CognacRaw material

GrapesKey production
processes
Key labelling terms

Grapes must come from a defined area, double pot still distillation,
minimum ageing two years, often sweetened
VS (minimum age two years), VSOP (minimum age four years),
XO

VODKA
Raw material
Key production
processes

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

WHISKY/WHISKEY
Key production
processes

Conversion of barley, malting

ScotlandType
Raw material
Key production
processes
Key labelling terms

Single Malt Scotch Whisky
BarleyPot still distillation, minimum ageing three years, must be distilled and agedin Scotland, peat (optional)
Single, Malt Whisky

Type

Blended Scotch Whisky

Raw material

Barley and other grains

Key production
processes
Key labelling terms

Blend of malt and grain whisky, minimum ageing three years, must be
distilled and aged in Scotland
Blended Whisky

learning outcomes

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

BourbonAt least 51% corn and other grains
New oak barrels, can be made anywhere in the USA, Kentucky number
one state for production
BourbonTennessee
At least 51% corn and other grains
Can only be distilled and aged in Tennessee, new oak barrels, charcoal
filtering
Tennessee
Rye
At least 51% rye and other grains
New oak barrels, can be made anywhere in the USA
RyeOther Whiskies
Types

Ireland, Canada, JapanCARIBBEAN RUM
Types

White, golden, dark

Raw materials

Sugar cane juice, molasses

Key production
processes

Fermentation, pot still rums, column still rums, blending, colouring,
sweetening

TEQUILARaw material
Key production
processes
Key labelling terms

Blue agave
Blue agave must come from a defined area, conversion by cooking,typically distilled to a low strength
Tequila, Tequila 100% agave

Blanco/silver, oro/joven/gold, reposado, añejo
FLAVOURED SPIRITS
Types
Key production
processes

Spiced rum, flavoured vodka, gin, liqueurs
Juniper must be the predominant flavour in gin
Liqueurs must be sweetened, often coloured
Liqueurs can be made from neutral or characterful spirits

5

6

specification

Learning Outcome 3
Know and recognise the common equipment and principles involved in the storage andservice of spirits.

Assessment Criteria
1

Know the correct procedures for the storage of spirits.

2 Name the important ingredients used to make cocktails.
3 Identify the common equipment and glassware used in the service of spirits.
4 State the four factors to consider when making a balanced cocktail.

RangesRange 1: Storage
Storage

Optimum conditions, effects of poor storage

Range 2: Important cocktail ingredients
Important cocktail ingredients

Fresh fruit juices, simple syrups, cocktail bitters

Range 3: Common equipment and glassware
Equipment

Jigger, bottle pourer, muddler, Boston shaker, hawthorne strainer,fine sieve, mixing glass, bar spoon, julep strainer

Glassware

Cocktail or Martini, Margarita, tumbler or Old Fashioned, highballor Collins, shot

Range 4: Balanced cocktail
Four factors

Strong, weak, sour/bitter, sweet3 Recommended Tasting Samples
It is recommended that candidates try a minimum of nine samples during the course of their studies.
All samples should be benchmark expression of their category and style. The following list has beenarranged in the order of the classroom session.
●● Vodka●● VS Cognac●● VSOP Cognac (well-aged for the category) or XO Cognac●● Blended Scotch Whisky●● Straight Bourbon●● White Rum●● Golden Rum●● Blanco Tequila 100% agave●● London Dry Gin (a second gin optional)●● A Liqueur (optional)

WSET Level 1 Systematic Approach to Tasting Spirits®
APPEARANCE
Colourcolourless – lemon – gold – amber – brown
pink – red – orange – yellow – green – blue – purple – black

NOSE
Intensity

neutral – light – medium – pronounced

Aroma characteristics

e.g. fruity, floral, vegetable, grain, spice, herb, oak

PALATE
Flavour characteristics

e.g. fruity, floral, vegetable, grain, spice, herb, oak

Other observations

e.g. sugar level, texture

Finishshort – medium – longneutral – simple – some complexity – very complex

Copyright Wine & Spirit Education Trust 2016
The WSET Level 1 Systematic Approach to Tasting Spirits® may only be reproduced with the written permission of the WSET subject
to their terms and conditions. For more information contact wset@wset.co.uk.
1S Version 2.0

4 Examination Guidance
Examination Administration
Examinations are conducted by WSET Approved Programme Providers (APPs). Administratively, APPs
must comply with the criteria and codes of practice set out in the Operating Handbook.

Assessment Method
The WSET Level 1 Award in Spirits is assessed by a closed-book examination that consists of 30 multiplechoice questions, to be completed in 45 minutes.
All examination questions are based on the published learning outcomes and the recommended study
materials contain the information required to answer these questions.
A candidate is required to pass with a minimum mark of 70 per cent.

About the WSET Level 1 Award in Spirits Examination
The WSET Level 1 Award in Spirits examination paper consists of 30 multiple-choice questions. Eachquestion 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 dayof the examination. Each correctly answered multiple-choice question is worth one mark, and marks are
NOT subtracted for incorrect answers.
All WSET Level 1 Award in Spirits examination papers are carefully compiled to reflect the syllabus.
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

Issuing of Results
Results of examinations are issued by WSET Awards as follows:●● WSET Awards issues an electronic all-candidate grade list to APPs so that they can communicate

results to their candidates. This grade list will be issued within two weeks of the receipt of completed
scripts by WSET Awards.

●● Subsequently, WSET Awards posts candidates’ letters and certificates to APPs, who are responsible forforwarding these documents to their candidates.

5 Sample Examination Questions
The Wine & Spirit Education Trust does not release past paper for the WSET Level 1 Award in Spirits. In
order to give candidates an idea of the sort of questions that might be asked, this section includes fivesample questions. The examination consists of 30 questions similar to these.

Which of the following processes is used tocreate alcohol?
a Distillationb Fermentationc Conversion
d Oak ageing

2 What is the minimum age of a Cognac?
a 2 years
b 4 Yearsc 6 years
d 8 years
3 What is the raw material used to make
Tequila?

4 Which of the following countries/regions
has a well-established reputation for whisky
production?
a Mexicob Francec Caribbean
d Japan
5 What is the name of the strainer shown in
the picture below?
a Hawthorneb Finec Julep
d Jiggera Potatoesb Barleyc Agaved Sugar cane

1b, 2a, 3c, 4d, 5c.
Answers1

6 Examination Regulations
1 Entry Requirements
1.1

Eligibility
1.1.1

Candidates applying to sit the examination must be over the legal minimum age for theretail purchase of alcoholic beverages in the country where the examination is being held,or be preparing for the examination as 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 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 for health or religious reasons, will not be allowed to sample any alcoholic
beverage as part of their course, but this is not a barrier to successfully completing thequalification.
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 The indicative levels of literacy and numeracy required for the examination are as follows:
literacy: Level 1 of the UK basic skills national standards, or equivalent level of literacy in thelanguage used for the examination.
numeracy: Level 1 of the UK basic skills national standards, or equivalent.

2 Format and Results
2.1 	The WSET Level 1 Award in Spirits assessment is a closed-book examination of 45 minutes
duration and consists of 30 multiple-choice questions worth one mark each.
2.2	Results for successful candidates will be issued to APPs within two weeks from receipt ofcompleted scripts.
2.3	Results are graded as follows:
Mark of 70% and above

PassMark of 69% and below

Fail

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 Awards as required.
3.2 	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.

examination regulations

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 to improve their grade.

5 Examination Conditions and Conduct
5.1 	It is a condition of entry that candidates agree to the following specific conditions for the closedbook examination.
●● At the start of the examination all candidates must supply the invigilator with proof of identity
in the form of photographic ID.
●● For all examinations, responses must be written in the same language as the examination
paper.
●● The examination is to be completed in a maximum of 45 minutes.
●● 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;pens, pencils, erasers, drinking water and a small handbag or shoulder bag so long as it only
contains personal items.
●● It is prohibited for candidates to take any photographs of the examination room or
examination materials.
●● The use of electronic devices of any kind is prohibited.
●● The use of dictionaries of any kind is prohibited.
●● The use of audible ‘alarms’ on any clock or watch is prohibited.
●● 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 theexamination if any other candidate has already left the examination.
●● 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
we would not expect any candidate to be allowed to start the examination if they arrive morethan 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
the examination 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 and any future ban on sitting papers.
●● 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.

11

12

specification

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. The form must be completed andsubmitted to WSET Awards along with the appropriate fee within six weeks of the date of theexamination. Any request received outside this time-frame will not be reviewed. Enquiries andfeedback will be issued within two weeks of receipt by WSET Awards.
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. Appeals will be issued within two weeks of receipt by WSET Awards.

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 ofadministration, tuition or examinations, they should first take this up with their APP. If this does
not lead to a satisfactory resolution, candidates are asked to contact our APP Administration
Team, appadmin@wset.co.uk. Please note that all complaints will be dealt with confidentially,
but WSET Awards cannot act on anonymous complaints.

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

7 WSET Qualifications
WSET Qualifications
The WSET has a range of qualifications that cover wine and spirits as well as sake. These are developed
and maintained by WSET Awards (see Chapter 8 for more information). In full, the qualifications are:
WSET Level 1 Award in Wines (600/1504/4)
WSET Level 1 Award in Wine Service
WSET Level 1 Award in Spirits
WSET Level 1 Award in SakeWSET Level 2 Award in Spirits (600/1507/X)
WSET Level 2 Award in Wines and Spirits (600/1508/1)
WSET Level 3 Award in Wines (601/6352/5)
WSET Level 3 Award in SakeWSET Level 4 Diploma in Wines and Spirits
More information about all of these qualifications can be found on the WSET website wsetglobal.com.

Who can offer a WSET Qualification?
WSET qualifications can only be offered by organisations approved by WSET Awards, known as
Approved Programme Providers (APPs), and candidates wishing to study for a WSET qualification must
enrol with an APP. The candidate’s relationship is with their APP and the APP is responsible for thedelivery 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 Approved Programme Providers (APPs) is published on the WSET website wsetglobal.com.
Please contact the APP directly to find out about their programmes.
If you are interested in becoming an APP please contact the APP Administration Team,appadmin@wset.co.uk.

8 WSET Awards
About WSET Awards
WSET Awards is the awarding body of the Wine & Spirit Education Trust, which provides quality-assured
qualifications that help people to know more about alcoholic beverages and to develop their tastingskills. The development and awarding of WSET accredited qualifications is the sole responsibility of
WSET Awards.
The UK government established a regulatory authority, The Office of Qualifications and Examinations
Regulation (OfQual), which regulates awarding organisations that offer qualifications. Some WSET
qualifications are accredited by OfQual; the accreditation numbers are listed in Chapter 7.
WSET Awards operates a Quality Management System that complies with the requirements of
BS EN ISO 9001:2008 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 APP Administration Team, appadmin@wset.co.uk.

Customer Service Statement
The quality and scope of service that customers can expect from WSET Awards is published in ourCustomer Service Statement. A copy can be obtained from the APP Administration Team,appadmin@wset.co.uk.
In the unlikely event of any dissatisfaction with the service received, please contact the registered
APP in the first instance. If the issue is not resolved, please contact the APP Administration Team,appadmin@wset.co.uk.

Scholarship Scheme
Scholarships are awarded for each academic year, which runs from 1 August to 31 July. Candidates whoachieve outstanding marks in their examinations may be eligible for a scholarship. The scholarships aremanaged by WSET Awards, and eligible candidates will be contacted by WSET Awards after the end ofeach academic year once all the results for qualifying examinations have been collated.
There are many scholarships on offer; please go to the scholarships page on the WSET website for moredetails: wsetglobal.com/about-us/awards-bursaries.
Please note that these scholarships do not take the form of financial grants to fund studies, but are inrecognition 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@wset.co.uk
wsetglobal.com

Issue 1.1