Q: What will you learn?

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.

Q: In-person tasting review

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

Question 1

What will you learn?

Accepted Answer

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.

Question 2

Advanced Spirits Tastings

Accepted Answer

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.

Question 3

How the online course works

Accepted Answer

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.

Question 4

In-person tasting review

Accepted Answer

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

Question 5

Assessment/Exam

Accepted Answer

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.

Question 6

Qualification grades

Accepted Answer

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%

QUALIFICAÇÃO WSET® NÍVEL 3 EM DESTILADOS

WSET® NÍVEL 3 EM DESTILADOS

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ONLINE - O3SP27026

04/01/2027 - 07/03/2027

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