wsetglobal.com

Specification

WSET® Level 2 Award
in Spirits

Specification
WSET® Level 2 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 2017
Issue 1, 2017
All rights reserved. No part of this publication may be reproduced or transmitted inany form or by any means, electronic or mechanical, including photocopying,recording or any information storage or retrieval system, without the priorpermission in writing from the publishers.

Designed by Peter Dolton
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CONTENTS

Contents
Introduction

5

Introduction to the WSET Level 2 Award in Spirits

7

Learning Outcomes

8

Recommended Tasting Samples

16

Examination Guidance

18

Sample Examination Questions

19

Examination Regulations

20

WSET Qualifications

23

WSET Awards

24

3

INTRODUCTION

Introduction
This Specification contains necessary information for both candidates and Approved Programme
Providers (APPs) about the WSET Level 2 Award in Spirits.
The main part of the document is a detailed statement of the learning outcomes of the Level 2
Award in Spirits. These outcomes should be used by APPs to prepare programmes of learning,and by candidates to plan their studies, because the examination is specifically set to test theseoutcomes.
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.

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WSET LEVEL 2 AWARD IN SPIRITS: SPECIFICATIONINTRODUCTION TO THE WSET LEVEL 2 AWARD IN SPIRITS

Introduction to the WSET Level 2 Award in Spirits
Qualification Aims
The WSET Level 2 Award in Spirits is intended for people who have little or no prior knowledge ofspirits. It is intended to provide a comprehensive level of focused product knowledge required tounderpin job skills and competencies – for example, in bar service, and for staff requiring focused
product knowledge in retail and wholesaling businesses.
Successful candidates will be able to give information on the characteristics of the principal
spirits and aromatised wines as well as their methods of production. They will confidently provide
guidance on the use and service of spirits and make informed recommendations to customers
when selecting spirits and liqueurs to meet their taste and price requirements.
Qualification Structure
Learning Outcomes
In order to meet the qualification aims there are four learning outcomes.
Learning Outcome 1

Understand the main production factors that determine types of spirits.

Learning Outcome 2 Understand how the principal types of spirits are produced and labelled,
and describe their key characteristics.
Learning Outcome 3 Understand how the principal types of flavoured spirits and aromatisedwines are produced and labelled, and describe their key characteristics.
Learning Outcome 4 Know the common equipment used and the principles involved in theservice of spirits.

Enrolment
There are no restrictions on entry to the WSET Level 2 Award in Spirits. Candidates who are under
the legal minimum age for the retail purchase of alcoholic beverages in the country where theexamination is being held, or those who choose not to taste alcohol for health or religious reasons,will not 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)
The TQT is an estimate of the total amount of time, measured in hours that a learner would
reasonably need to be able to how the level of achievement necessary for the award of aqualification, it is made up of GLH and private study time. GLH includes all tutor supervised learningand supervised assessments.
The TQT for the Level 2 Award in Spirits is 26 hours. There are 15 GLH (including the 1 hourexamination) and 11 hours private study.

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WSET LEVEL 2 AWARD IN SPIRITS: SPECIFICATION

Learning Outcomes
LEARNING OUTCOME 1
Understand the main production factors that determine types of spirits.
Assessment Criteria
1. Outline the key stages of spirits production.
2. State what raw materials provide for the distiller and identify which carbohydrates need to beconverted to sugar before fermentation.
3. Outline the process involved in alcoholic fermentation and state what is produced.
4. Name the outcomes that are common to the distillation process and describe how they areachieved.
5. For a pot still name and describe the parts, the typical double distillation process and the type of
spirit produced.
6. For a column still name and describe the parts, the typical continuous distillation process and thetypes of spirit produced.
7. Name, describe and state the purpose of post-distillation processes.
RangesRange 1: Key stages of spirits production
Key stages

Processing the raw material, fermentation, distillation, post-distillation operations

Range 2: Raw material
Products provided

Carbohydrates, congeners

Carbohydrates
needing conversion

Starch, inulin

Range 3: Fermentation
Process

Sugar + yeast ➔ alcohol + carbon dioxide

Produces

Alcohols, congeners

Range 4: Distillation
Common Factors
Outcome of distillation Concentrate ethanol, select and concentrate congeners
Processes used toachieve outcomes

Heating, condensing, separating (heads, hearts, tails, liquid waste)
Impact of distillation strength on aroma intensity

Range 5: Pot stills
Parts

Heat source pot, drain, swan neck, still head, lyne arm, condenser

Typical double
pot still distillation

1st distillation
Distil fermented alcoholic liquid
Low wines
Discard watery waste
2nd distillation
Distil low wines with heads and tails from previous batch
Separation of heads, hearts tails
Discard watery waste.

Types of spirit
produced

Medium or pronounced aroma intensity

LEARNING OUTCOMES

Range 6: Column stills
Parts

Heat source, plates, downcomers, bubble cap

Typical continuous
distillation

Process of multiple, simultaneous distillations in column stills
Process of running a column still continuously, separation into heads, hearts, tails and liquid waste

Type of spirits
produced

Neutral to pronounced aroma intensity

Range 7: Post-distillation
Maturation

Impact of oak or inert vessel on a spirit’s character
Key choices for vessels
Oak – age, previous content, warehouse temperature
Inert – stainless steel, glass

Adding other flavours

Re-distillation, maceration, adding natural/artificial flavourings

Purpose of blending

Consistency and complexity

Finishing

Dilution with water, add or remove colour, add sweetness, filtration

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WSET LEVEL 2 AWARD IN SPIRITS: SPECIFICATIONLEARNING OUTCOME 2
Understand how the principal types of spirits are produced and labelled, and describe their key
characteristics.
Assessment Criteria
1. Identify the raw materials used to produce the principal types of spirits.
2. State the legal requirements for the production of the principal types of spirits.
3. State the production processes used to make the principal types of spirits.
4. State the meaning of the most important labelling terms that are used with the principal types ofspirits.
5. Describe the key characteristics of the principal types of spirits.
RangesRange 1: Fruit spirits
Processing the raw
materials

Grapes, apples, pears, pomace
Grapes, apples, pears – crush, press, ferment
White grape skins – mixed with water to dissolve sugar in skins, fermentation
Black grape skins – alcohol present in skins, distil immediately

FranceCognacArmagnac

Calvados

Production
options

Grapes from a specified area in France (Ugni Blanc)
Double pot still distillation
Minimum two years maturation in oak
Add sugar (optional)
Add colour (optional)

Labelling
terms

Grande Champagne, Petite Champagne, Fine Champagne, Borderies
VS, VSOP, XO, Napoléon, Hors d’âge

Production
options

Grapes from a specified area in France (Ugni Blanc, Folle Blanche, Baco)Continuous column still distillation or double pot still distillation
Minimum one year oak maturation or minimum three months maturation in inert vessels
Add sugar (optional)
Add colour (optional)

Labellingterms

Bas Armagnac, Ténarèze
Blanche, VS, VSOP, XO, Napoléon, Hors d’âge, Vintage

Production
options

Apples and pears from a specified area in France
Double pot distilled or continuous column distillation
Oak maturation

Production
options

Black or white grape skin pomace from Italy
Typically unaged

Italy
GrappaChile and Peru
Pisco

Production
options

Aromatic grape varieties
Typically unaged

LEARNING OUTCOMES

Range 2: Whisky/whiskey
Processing the raw
materials

Barley (unmalted/malted), rye, wheat, corn
Methods used to convert starch to sugar
Barley – malt, crush, mix with warm water, ferment
Other grains – crush, mix with water, cook, mix with malted barley, ferment

USA
Bourbon

Production
options

Made throughout USA, Kentucky main centre of production
Minimum 51% corn, barley, wheat, rye
Low strength distillation
Matured in charred new oak barrels

Tennessee
Whiskey

Production
options

Made in Tennessee
Minimum 51% corn
Low strength distillation
Lincoln County Process, aged in charred new oak barrels

Rye
Whiskey

Production
options

Made throughout USA
Minimum 51% rye
Low strength distillation
Matured in charred new oak barrels

Common labelling terms

Straight, proof
Sour mash, single barrel, small batch

ScotlandCommon production
processes

Whisky must be distilled and aged in Scotland in oak barrels for a minimum of three years

Malt
WhiskyProduction
options

100% malted barley, peat (optional)
Pot still distillation
Matured in oak barrels, ex-Bourbon barrels, ex-Sherry barrels, wood finishing
Add colour (optional)

BlendedScotchWhiskyProduction
options

Blend of malt whisky and grain whisky
Grain whisky – malted barley, other grains, column distillation, matured in oak barrels, add
colour (optional)

Common labelling terms

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

Other Countries
CanadaBlends of corn whiskies and flavouring whiskies
Canadian Rye Whisky, Rye Whisky

Ireland

Blended whiskies, malt whiskies
Triple pot still distillation

Japan

Malt whiskies (pot still distillation)
Grain whiskies (column still distillation)
Blended whiskies

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WSET LEVEL 2 AWARD IN SPIRITS: SPECIFICATION

Range 3: Rum
Processing the raw
materials

Sugar cane
Processing options
Sugar cane juice – crush sugar cane, ferment
Molasses – dilute with water, ferment

Common production
options

Pot still distillation, column still distillation, light marks, heavy marks
Oak maturation, unaged
Blending
Add colour (optional)
Activated charcoal filtration (optional)
Add sugar (optional)

Rum styles

ColourWhite, Golden or Amber, Dark

Production
tradition

Spanish (Cuban) – Cuba, Panama, Guatemala, Venezuela
French – Martinique and Guadeloupe
British – Barbados, Jamaica, Guyana
BrazilLabelling terms

Age statements, rhum agricole, cachaça, overproof

Range 4: Agave spirits
Processing Agave

Agave
Methods used to convert inulin to sugar
Steam cook piña
crush, dilute with water, ferment
Roasting piña

TequilaProduction
options

Agave tequilana Weber (var. azul), Blue Agave from specified states in Mexico, Jalisco
Steam cooking
Ferment with piña fibres (optional)
Pot or column still distillation
Oak maturation, unaged
Abocado (optional)

Labellingterms

Tequila, Tequila 100% Agave
Blanco (Silver), Joven / Oro (Gold), Reposado, Añejo, Extra Añejo

Production
options

Agave angustifolia Haw (var. espadín), Agave espadín, and other agave species from specifiedstates in Mexico, Oaxaca
Steam cooking or roasting
Ferment with piña fibres (optional)
Pot or column still distillation
Distil with piña fibres (optional)
Oak maturation, unaged

Labellingterms

100% Agave
Blanco, Reposado, Añejo
Mezcal, Artisanal Mezcal, Ancestral Mezcal

MezcalRange 5: Vodka
Processing the raw
material

Any raw material can be used
Methods used to convert starch to sugar
Barley, wheat, rye – convert starch using of bought-in enzymes or malted barley, ferment
Potatoes – crush, cook, convert starch using bought-in enzymes, ferment

Common production
processes

Spirit distilled to 95% abv (USA) or 96% abv (EU) in column still (neutral spirit),
Activated charcoal filtration (optional)
Additives (optional)

Key styles

Neutral, characterful

Traditional vodka
producing countries

Poland, Russia, Sweden, Finland

LEARNING OUTCOMESLEARNING OUTCOME 3
Understand how the principal types of flavoured spirits, liqueurs and aromatised wines areproduced and labelled, and describe their key characteristics.
Assessment Criteria
1. Identify the principal types of flavoured spirits and aromatised wines and describe their key
characteristics.
2. Describe the production processes used to make the principal types of flavoured spirits, liqueurs
and aromatised wines.
3. State the meaning of the most important labelling terms that are used with Gin.
RangesRange 1: Flavoured spirits
Common production
processes

Flavouring
Natural – maceration, re-distillation, adding bought-in flavouring
Artificial – added bought in flavouring
Colouring
Natural – maceration
Artificial – add bought in colour

Spiced rum

Production
options

Maceration, addition of flavourings, colouring

Flavouredvodka

Production
options

Maceration, re-distillation, addition of flavourings

Key styles

Traditional, modern

Production
options

Common botanicals – juniper (predominant flavour) coriander seeds, citrus peel, angelica root,
orris root
Base spirit
EU – neutral spirit
USA – any distilled spirit or fermented liquid
Options for adding flavours by re-distillation
1. mix all the botanicals with diluted base spirit
2. place all the botanicals in basket above the diluted base liquid
3. distil botanicals individually, and blend

Labellingterms

EU – London Dry Gin (Dry Gin), Distilled Gin
USA – Distilled Gin
Other – Old Tom

Production
options

Key botanicals containing anethole – aniseed, star anise or fennel
Other botanicals – liquorice, wormwood
Add flavour by re-distillation and/or maceration
Add sugar (option depending on law)

Key styles

Pastis, absinthe

Production

Key bitter botanicals – quinine, gentian, bitter orange

Key styles

Aperitif, digestif, cocktail

Production
options

Base spirit – neutral spirit, characterful spirit
Flavourings – no restriction, cream
Sweetening – liqueurs must be sweetened
Add flavour (any method)
Add colour (optional)
Add sugar

Gin

Aniseedspirits

Bitters

Liqueurs

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WSET LEVEL 2 AWARD IN SPIRITS: SPECIFICATION

Range 2: Aromatised wines
Common production
processes
Key styles

Ingredients – dry base wine, distilled alcohol, distillates and/or tinctures, sugar, caramelcolouring (optional)
Blend ingredients
VermouthLEARNING OUTCOMESLEARNING OUTCOME 4
Know the common equipment used and the principles involved in the service of spirits.
Assessment Criteria
1. Name and state the purpose of the common equipment and glassware used in the service of
spirits.
2. Name the important ingredients used to make cocktails.
3. State the four factors to consider when making a balanced cocktail.
4. Name key cocktail families and where appropriate state notable examples.
RangesRange 1: Common equipment and glassware
Bar workstation

Ice well, speed rail, sink, drip mat

Equipment

Muddler, bar spoon, peeler, channel knife, knife, peeler, cutting board, jigger, mixing glass, ice
scoop, ice tongs, lighter, Hawthorne strainer, Julep strainer, fine sieve, waiter’s friend, shaker, juicer,
bar blade, bottle pourer

Glassware

Balloon, tumbler/Old Fashioned, shot, Martini, coupe, Margarita, sling, highball/Collins, hurricane,
Mule mug, Julep cup, toddy, tiki mug, champagne glass

Range 2: Important cocktail ingredients
Important cocktail
ingredients

Fresh fruit juices, simple syrups, flavoured syrups, cocktail bitters, garnishes, cubed ice,crushed ice

Range 3: Balanced cocktail
Four factors

Strong, weak, sour/bitter, sweet

Range 4: Cocktail families
HighballExamples – Cuba Libre, Moscow Mule

Sour

Examples – Pisco Sour, Whisky Sour, Daiquiri, Tommy’s (simplified Margarita)
Variations – Sidecar, Margarita, Cosmopolitan

Collins

Examples – Tom Collins, Vodka Collins, Pierre Collins
Variations – Mojito, Paloma

Spirit-forward

Examples – Manhattan, Martini, Vodka Martini, Old Fashioned, Sazerac, Negroni
Variations – Rob Roy, Wet Martini, Dirty Martini

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WSET LEVEL 2 AWARD IN SPIRITS: SPECIFICATION

Recommended Tasting Samples
It is recommended that candidates try a minimum of 29 samples during the course of their studies.
The following list has been arranged by classroom session. More information on how to use thesesamples in the classroom can be found in the Session Plans available on WSET website.
Fruit Spirits
Three Cognacs (ideally from the same producer)• VS• VSOP• XO
A choice of two from:• Armagnac• Grappa• PiscoWhisky/Whiskey
USA• Tennessee Whiskey• Bourbon• Rye Whiskey
Scotland• Two Single Malt Whiskies• Blended Scotch Whisky
At least one from
• A second Bourbon• A third Scottish Single Malt Whisky• Irish whisky• Canadian whisky• Japanese whisky
Rum• Cuban style of white rum• Characterful style of white rum (English or French)• Inexpensive, highly coloured dark rum (e.g. a buyers own brand)• Aged Spanish style rum• Aged English style(one of the aged styles must show rancio)
Tequila and Mezcal
Two Tequilas 100% agave• Blanco• Reposado or añejo
Mezcal• Blanco Artisanal Mezcal

RECOMMENDED TASTING SAMPLES

Vodka• Neutral style of vodka• Two characterful styles of vodka
Flavoured Spirits and Vermouth
At least two gins
• Classic London Dry Gin• Modern style of gin or Old Tom
A choice of two from:• A third gin• Aniseed flavoured spirit• Bitter• Vermouth
Two liqueurs• A comparison of a simple and a complex liqueur with a common ingredient.

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WSET LEVEL 2 AWARD IN SPIRITS: SPECIFICATION

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 2 Award in Spirits is assessed by a closed-book examination that consists of 50
multiple-choice questions, to be completed in one hour.
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 55 per cent.
About the WSET Level 2 Award in Spirits Examination
The WSET Level 2 Award in Spirits examination paper consists of 50 multiple-choice questions.
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 theanswer 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.
All WSET Level 2 Award in Spirits examination papers are carefully compiled to reflect thesyllabus. A chart giving a detailed breakdown of the examination weighting is shown below.
Learning
OutcomeMultiple-Choice Questions(1 mark per question)

1

14

2

23

3

7

4

6
50 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 ofcompleted scripts by WSET Awards.
• Subsequently, WSET Awards posts candidates’ letters and certificates to APPs, who areresponsible for forwarding these documents to their candidates.

SAMPLE EXAMINATION QUESTIONS

Sample Examination Questions
The Wine & Spirit Education Trust does not release past paper for the WSET Level 2 Award in Spirits.
In order to give candidates an idea of the sort of questions that might be asked, this section includes
five sample questions. The examination consists of 50 questions similar to these.
1. The product of the first distillation in a pot still is typicallya. 10–15% abv
b. 25–30% abv
c. 35–40% abv
d. 45–50% abv
2. Which one of the following statements is true?
a. The plate at the bottom of a column still has the highest concentration of ethanol.
b. Liquid flows up a column still.
c. It is possible to have three simultaneous collection points from a column still.
d. Fermented alcoholic liquid enters the still at room temperature.
3. Colourless with pronounced floral and grape aromas best describes
a. Piscob. VS Cognac
c. Calvados
d. VSOP Armagnac
4. ‘Aged for a minimum of two years in charred new oak barrels’ is the definition of whichlabelling term?
a. Reposado
b. Straightc. VSOP
d. Single
5. Which one of the following is an example of a sour?
a. Mojito
b. Daiquiric. Manhattan
d. Rob Roy
Answers
1b, 2c, 3a, 4b, 5b

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WSET LEVEL 2 AWARD IN SPIRITS: SPECIFICATION

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 the retailpurchase 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 haveobtained consent from their parents or legal guardians.
1.1.2 There are no restrictions on entry to the WSET Level 2 Award in Spirits through overlaps withother 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 sample any alcoholic beverage as part of theircourse, but this is not a barrier to successfully completing the qualification.
1.2 Recommended prior learning
1.2.1 There are no requirements for candidates to have previous knowledge or previous experienceof alcoholic beverages.
1.2.2 The indicative levels of literacy and numeracy required for the examination are as follows:
literacy: Level 2 of the UK basic skills national standards, or equivalent level of literacy in thelanguage used for the examination.
numeracy: Level 2 of the UK basic skills national standards, or equivalent.
2 Format and Results
2.1 The WSET Level 2 Award in Spirits assessment is a closed-book examination of 60 minutes’
duration and consists of 50 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 85% and above

Pass with distinction

Mark of 70% to 84%

Pass with merit

Mark of between 55% to 69%

PassMark of between 45% and 54%

FailMark of 44% or below

Fail unclassified

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 APP of 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 inthe examinations. 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.
• The examination is to be completed in a maximum of one hour.
• 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 examinationmaterials.
• 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 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 to determine
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 an examination paper 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.

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WSET LEVEL 2 AWARD IN SPIRITS: 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 andreturned 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 of administration,
tuition or examinations, they should first take this up with their APP. If this does not lead to asatisfactory 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.

WSET QUALIFICATIONSWSET Qualifications
WSET Qualifications
The WSET has a range of qualifications that cover wine and spirits as well as sake. These aredeveloped and maintained by WSET Awards (see Chapter 8 for more information). In full, thequalifications are:
WSET® Level 1 Award in Wines (600/1504/4)
WSET® Level 1 Award in Spirits (600/1501/9)
WSET® Level 1 Award in Sake
WSET® 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 Sake
WSET® 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 qualificationmust enrol with an APP. The candidate’s relationship is with their APP and the APP is responsible
for the 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 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.

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WSET LEVEL 2 AWARD IN SPIRITS: SPECIFICATIONWSET Awards
About WSET Awards
WSET Awards is the awarding body of the Wine & Spirit Education Trust, which provides qualityassured qualifications that help people to know more about alcoholic beverages and to develop
their tasting skills. 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 andExaminations 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
product knowledge and tasting competence of alcoholic beverages.

Diversity and Equality Policy
WSET Awards fully supports the principle of diversity and equality and is responsible for ensuringthat all candidates for its qualifications are treated fairly and on an equal basis. A copy of ourdiversity and equality 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
our Customer 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 theregistered 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
who achieve outstanding marks in their examinations may be eligible for a scholarship. The
scholarships are managed by WSET Awards, and eligible candidates will be contacted by WSET
Awards after the end of each academic year once all the results for qualifying examinations havebeen collated.
There are many scholarships on offer; please go to the scholarships page on the WSET website
for more details, wsetglobal.com/about-us/awards-and-scholarships.
Please note that these scholarships 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@wset.co.uk
wsetglobal.com

Issue 1