The principles of spirits production

You will develop a detailed understanding of the techniques used throughout the production process, including:

• Processing different raw materials
• Alcoholic fermentation
• Pot and column distillation
• Reflux, rectification and flavour management
• Maturation and the use of oak
• Blending
• Filtration, colouring and sweetening
• Adjusting alcohol strength
• Other post-distillation practices

The focus is on understanding how each decision can affect the aroma, flavour, texture, style and quality of the final spirit.

Eleven core spirits categories

You will examine the production, legislation, labelling, styles and quality of eleven important categories in detail:

• Scotch Whisky
• Bourbon
• Rye Whiskey
• Tennessee Whiskey
• Cognac
• Armagnac
• Caribbean rum
• Tequila
• Mezcal
• Vodka
• Gin

Other spirits of the world

The course also introduces a further range of internationally important categories and styles, including:

• Irish, Canadian and Japanese whiskies
• Other American whiskeys
• Shōchū and Awamori
• Baijiu
• Soju
• Brandy de Jerez
• Pisco
• South African brandy
• Grappa
• Calvados and other European fruit spirits
• Cachaça
• Other agave spirits and Sotol
• Aquavit
• Genever
• Aniseed-flavoured spirits
• Bitter spirits and cocktail bitters
• Liqueurs
• Flavoured spirits
• Aromatised wines

Students study the principal production methods, key styles and important labelling terminology associated with these categories.

Students will learn to taste and describe spirits using the WSET Level 3 Systematic Approach to Tasting Spirits®.

The Level 3 tasting method develops the ability to:

• Describe a spirit accurately and objectively
• Identify important structural and flavour characteristics
• Connect sensory characteristics to production decisions
• Assess the quality of a spirit
• Support quality conclusions with clear evidence
• Identify the category and type of selected spirits

This moves beyond identifying flavours. Students are expected to explain how raw materials, fermentation, distillation and post-distillation choices have shaped the spirit in the glass.

The course follows a structured nine-week programme through the WSET Online Classroom.

Each week includes:

• Assigned textbook chapters
• Online lessons and learning activities
• Exercises and knowledge checks
• Independent study tasks
• Opportunities to discuss course topics
• Support from a WSET educator during the scheduled course
• Tasting activities and guidance

Although the learning is completed online, students must follow the weekly programme and keep up with the required reading and activities.

The online format offers greater flexibility, but students should allow approximately ten hours each week for reading, online activities, tasting practice and revision.

A one-day classroom session is included to reinforce the practical tasting component of the qualification.

The session will focus on:

• Applying the WSET Level 3 Systematic Approach to Tasting Spirits®
• Writing complete and accurate tasting notes
• Assessing quality and supporting conclusions
• Identifying spirits tasted blind
• Understanding the requirements of the tasting examination
• Examination technique and time management
• Final course review and preparation

The classroom session and examination will take place in Portugal at the location confirmed for each course

The qualification is assessed through two closed-book examinations.

UNIT 1:  THEORY EXAMINATION

Duration: 2 hours and 10 minutes

The theory examination contains:

• Part 1 - 50 multiple-choice questions
• Part 2 - 10 short-answer questions

The short-answer section comprises:

• Six questions worth 5 marks each
• Three questions worth 10 marks each
• One question worth 20 marks

Students must achieve at least 55% in both parts of the theory examination.

UNIT 2: TASTING EXAMINATION

Duration: 30 minutes

Students will taste two spirits blind and will be required to:

• Write an accurate tasting note for each spirit
• Identify the category and type
• Assess the quality level
• Support the quality assessment with relevant evidence

A combined mark of at least 55% is required across the two samples.

Students must pass the multiple-choice paper, the short-answer paper and the tasting examination to receive the qualification.

The final grade is calculated from the average of the three assessment components:

Pass: 55%–64%
Pass with Merit: 65%–79%
Pass with Distinction: 80% or above, with no individual result below 65%