This course is for

• Individuals starting a career in the industry
• Individuals pursuing an interest in spirits

Course Description

The WSET Level 1 Award in Spirits is for individuals who have little or no prior knowledge of spirits. The qualification will assist those who need a basic familiarity with the main styles and categories of spirits. You will learn about the main styles and types of spirits through sight, smell, and taste to develop an understanding of the key factors affecting flavours and aromas.

The course content includes:

• The basic principles of spirit production
• The main types and styles of spirits
• How to serve spirits
• Factors affecting the flavour of spirits
• How to describe spirits using the WSET Level 1 Systematic Approach to Tasting Spirits® (SAT)

Modules

Module 1: Spirits Production

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

Module 2: Brandy and Vodka

• State the raw materials used to produce brandy and vodka.
• State the key flavour characteristics of these two spirits.
• Identify the key production processes that can have a defining influence on the characteristics of brandy and vodka.
• State the meaning of the key labelling terms for brandy. Identify the two types of still, state how they are used and the style of spirit they can produce.
• An introduction to tasting spirits using language from the WSET Systematic Approach to Tasting (SAT).

Module 3: Rum, Tequila, and Whisk(e)y

• State the raw materials used to produce Rum, Tequila, and Whisk(e)y. • State the key flavour characteristics of these three spirits.
• Identify the key production processes that can have a defining influence on the characteristics of Rum, Tequila, and Whisk(e)y.
• State the different styles of Rum and the labelling terms for Tequila and Whisk(e)y.

Module 4: Flavoured Spirits, Storage and Service of Spirits

• Describe the different techniques to add flavour to spirits.
• State the principal types of flavoured spirits.
• Describe the correct procedures for the storage of spirits. Name the important ingredients used to make cocktails.
• Identify the common equipment and glassware used in the service of spirits.
• State the four factors to consider when making a balanced cocktail.

Module 5: Revision and Resources

• Mock multiple-choice feedback examination which can be attempted as many times as the student likes.

Examination
At the very end of the course, students will take a 45 minute examination online. Students who successfully complete the course and exam will receive a WSET certificate and lapel pin.

Objectives

• Provide those with little or no prior knowledge of spirits with sound but simple introduction to spirits.
• The qualification will assist those who need a basic familiarity with the main styles and categories of spirits.

Key Takeaways

• List and state the purpose of the main production processes and stills commonly used in the production of spirits.
• Name the principal categories and types of spirit and state their defining characteristics.
• Know and recognise the common equipment and principles involved in the storage and service of spirits.

FAQs