WSET Spirits Level 1 key terms

The process in which yeast converts sugars in a sugary liquid-such as fruit juice, grain mash or molasses-into alcohol and carbon dioxide, creating the alcoholic liquid that will later be distilled.

A process that separates alcohol from water and other substances by heating a liquid and collecting the alcohol-rich vapour as it condenses, raising the strength of the liquid.

A simple batch still made of a heated pot and a condenser that distils one load at a time. It usually gives a rich, flavourful spirit of relatively low strength.

A tall continuous still with internal plates that separates alcohol from a liquid in one steady flow, producing high-strength, lighter-flavoured spirit efficiently and in large volumes.

The fermented, low-alcohol liquid-usually made from grain, fruit or molasses-that is loaded into a still to be distilled into spirit.

The middle portion of the distillate collected during a distillation run. It is the cleanest, most balanced part and is kept for the final spirit, while heads and tails are discarded or recycled.

Storing new spirit in a container, usually an oak cask, for months or years so it slowly changes, gaining colour, softening and picking up flavours from the wood and the air.

The raw ingredient that supplies the sugar or starch for fermentation-such as barley, maize, grapes, sugar cane or molasses-and which strongly shapes the character of the finished spirit.

Alcohol by volume: the number of millilitres of pure alcohol in every 100 ml of liquid, written as a percentage and used to show how strong a drink is.

A highly rectified, very pure alcohol with little aroma or flavour of its own, usually made in a column still and used as the base for vodka, gin and liqueurs.

A clear, usually unaged spirit distilled to a very high strength and often filtered, so it is neutral in aroma and flavour; it may be made from grain, potato or other materials.

A spirit flavoured mainly with juniper berries, usually by redistilling a neutral spirit with botanicals. It is typically clear and can range from dry and juniper-led to citrusy or floral.

A spirit distilled from fermented grain and matured in oak casks, giving amber colours and flavours of cereal, vanilla, fruit or smoke. Major styles include Scotch, Irish, American and Japanese.

A spirit distilled from sugar cane products-usually molasses or cane juice-and often aged in oak. Styles range from light and clean to dark, sweet and heavily flavoured.

A Mexican spirit distilled from the fermented juice of the blue agave plant, usually in Jalisco. It can be unaged (blanco) or oak-aged (reposado, añejo) and has a distinctive vegetal character.

A spirit distilled from fermented fruit juice, most often grapes, and commonly aged in oak. It is usually amber in colour with fruity and vanilla flavours.

A grape brandy from the Cognac region of France, distilled twice in pot stills and aged in French oak, giving a smooth spirit with nutty and fruity flavours.

A sweetened spirit drink made by adding sugar and flavourings such as fruit, herbs, spices or cream to a base spirit, usually bottled at a lower strength.

Whisky made only from malted barley at one single distillery, without blending with spirit from any other distillery.

Whisky made by mixing malt and/or grain whiskies, often from several different distilleries, to create a consistent and reliable house style.

A style of gin where the botanicals must be distilled in with the spirit and no flavourings are added afterwards, with only a tiny amount of sugar permitted. It is dry and juniper-forward.

An American whisky made from a grain mash containing at least 51% maize, then distilled and aged in new charred oak containers, giving sweet vanilla and caramel flavours.

Serving a spirit on its own in a glass at room temperature with nothing added-no ice, water, mixer or garnish-so its aromas and flavours are tasted undiluted.

Serving a spirit poured over ice cubes in a glass. The ice chills the drink and, as it melts, gradually dilutes and softens the spirit.

A non-alcoholic drink-such as tonic water, cola, soda or ginger ale-added to a spirit to make a longer, lower-strength mixed drink.

A small decorative and flavouring item added to a served drink, such as a twist of citrus peel, a fruit slice, an olive or a sprig of herbs.

A short, wide, straight-sided glass with a heavy base, often used for serving spirits neat or over ice.

A small, tulip-shaped glass with a narrow rim, used for tasting spirits because it concentrates the aromas and guides them towards the nose.

Partially decayed plant matter that is burned to dry malted barley; its smoke gives some whiskies earthy, smoky and medicinal aromas and flavours.

The wood most often used for spirit casks. It gives colour and flavours such as vanilla, spice and toast, and lets the spirit breathe and soften during maturation.

Burning the inside of a cask with an open flame before filling it. The charred layer filters the spirit and adds sweet, smoky and toasted flavours.

Spirit bottled at the strength it had when it came out of the cask, without adding water, so it is usually stronger than standard bottlings.

The aromas of a spirit detected by smelling it; also the stage of a tasting where the appearance and the smell are assessed before the spirit is tasted.

The stage of tasting in which the spirit is sipped, assessing sweetness, alcohol, texture, flavour intensity and the flavours perceived in the mouth.

The flavours and sensations that remain after the spirit is swallowed, judged by how long they last and whether they are pleasant.

How well the components of a spirit-sweetness, alcohol, flavour and texture-sit together, with no single element dominating the others.

The number and variety of different aromas and flavours a spirit shows, and how they change in the glass or across the palate.

The weight and fullness of a spirit in the mouth, ranging from light and thin to rich and mouth-filling.