Tasting & Evaluating Spirits Flashcards
This deck is designed to help with the study of understanding how to taste and write a complete and universally understood spirit tasting note within the parameters of the WSET SAT for Level 3 Spirits.
1
Q
A finish with some complexity would be defined as:
A
A variety of flavors on the finish, but they quickly become generic and lose their distinctiveness.
2
Q
A spirit with notably more intense color is described as….
A
Deep
Examples are found in bitters and rums.
3
Q
A texture sensation that either feels like a burning sensation or gritty or astringent.
A
Rough, harsh, or sharp texture.
4
Q
Combinations such as vanilla and fruity aromas can create what kind of impression?
A
The illusion or perception of sweetness in a spirit (even if there is no sugar present).
5
Q
Typical aroma and flavor intensity for a vodka:
A
Neutral
6
Q
Aromas are defined as…
A
What you smell in the glass.
7
Q
As a trained taster, what are you aiming to assess in a spirit?
A
The actual levels of components in the product, not the perceived components.
8
Q
Bacteria-caused aromas are not widely found in spirits, with the exception of one. What is it?
A
Baijiu
Which can have some remarkably pungent, compost-like aromas.
9
Q
What are cuts used for?
A
- Cuts are made during distillation to separate the alcohols
- Can also have a major impact on the aroma profile of a spirit, especially if there are Group 1 and/or Group 3 fractions included in the final product
10
Q
Deep lemon and medium gold are an example of what?
A
Different permutations of intensity and color.
11
Q
Define a ‘good’ spirit:
A
When a spirit’s positive comments are balanced by the negative comments.
12
Q
Define a ‘poor’ quality spirit:
A
When the majority of comments are negative.
13
Q
Define an ‘acceptable’ spirit:
A
When a spirit is obviously lacking some combination of balance, length/intensity, complexity, or expressiveness.
14
Q
Define balance in a spirit:
A
When aromas, tastes, and textures, work in a contrasting or complementary way and each is well integrated.
No single element should dominate.
15
Q
Define an ‘outstanding’ spirit:
A
Does not have to be perfect, but there are virtually no negatives.
16
Q
Definition of a ‘very good’ quality spirit:
A
When spirits are balanced and have an extra level of length, intensity, complexity, or expressiveness, but there is still something sort of lacking.
17
Q
Describe an ideal tasting glass for sampling purposes:
A
- Rounded bowl with sufficient room for the addition of water to the sample
- The sides should slope inward in a tulip shape (concentrates the aromas)
- Should have a stem to prevent the sample form being warmed by the hands
18
Q
Describe a neutral intensity.
A
A neutral intensity is faint and hard to detect, even after sniffing.
19
Q
Describe a pale spirit.
A
The color of a pale spirit is notably less intense than other spirits.
They do not have caramel color added and are often short-aged.
20
Q
Describe ‘high levels of Group 1 fractions’
A
- These fractions are concentrated in the heads and have a solvent-like aroma with a shooting sensation in the nose when smelled
- They can also have a gritty/chalky texture
- Spirits with this fault are referred to as ‘heady’
21
Q
Describe louching:
A
Louching is when water is added to a spirit causing chemicals to precipitate out of the solution, forming a suspension.
An example of this is what happens in some gins with a high level of citrus oils.
22
Q
List the five flavor sensations:
A
- Acid/sour
- Sweet
- Bitter
- Salt
- Umami
23
Q
Flavors are defined as…
A
What is detected when the spirit is in the mouth.
24
Q
For vodka, what would be considered appropriate markers for quality?
A
Precision and purity
25
High levels of **unattractive cheese and plastic aromas** with a **rough and coarse texture** are characteristics of what kind of fault?
A **Group 3 fraction** or **tails fault**.
26
How are spirits described when **louching** happens?
They become **hazy** or **opaque** to some degree.
27
How is the **sensation of touch** (or feel) expressed in a proper tasting note?
As **texture**.
28
How is a **deep intensity** of color achieved in spirits?
* Long wood aging
* Maceration
* Use of caramel or artificial color
29
How many points are there on the **scale for the visual intensity**?
It is a **five-point** scale:
1. Water-white
2. Pale
3. Medium
4. Deep
5. Opaque
30
How much **sweetness** does a spirit have when it **comes off the still**?
**None**, but alcohol can have the perception of slight sweetness.
31
How would a **simple** finish be defined?
Where a **single flavor dominates** the finish.
32
How would you describe a **short** length in taste?
When **pleasant flavors disappear** within a **few seconds**.
33
If a spirit is hazy **prior** to the addition of water, what do you still need in order to give an **accurate assessment**?
**Gain more evidence** from the **nose** and the **palate**.
34
If the aroma of a spirit, even after sniffing, is **faint** and **hard to detect**, it is said to be what?
**Light**
35
In what spirits can **smoky** aromas be found?
Some **Scotch Whiskies** and nearly all **Mezcals** exhibit smoky aromas.
36
**Musty, damp cardboard** aromas are associated with what fault?
**Cork taint.**
37
**Oak aromas** almost always include which notes?
**Vanilla** and **sweet spice.**
## Footnote
*(Such as in many Bourbons)*
38
Of the five things we can taste, which are added **post-distillation**?
**Sweetness** and **bitterness.**
39
Aromas from **maturation in older oak** may include...
**Very little oak** flavors or aromas.
## Footnote
*Such as in Scotch and Calvados.*
40
**Sherry butts** can contribute flavors, such as...
Distinct **dried fruit** and **orange peel** aromas.
41
What is the sweetness level of **sweetened rums**?
Typically a **medium level** of sweetness.
42
Typical sweetness level of **aniseed-flavored spirits** or **liqueurs**?
Most would be considered **sweet**.
43
'**Taste**' refers exclusively to...
The sensation your **tongue** is able to detect.
44
Define: **Texture**
Texture refers to how the spirit **feels** in the mouth.
45
What words are used to describe a texture sensation that combines the **absence of roughness** with a **mouth-filling** sensation, and can be helped with some added sugar?
**Smooth** or **silky** texture.
46
Texture sensation that can be described as **viscous**?
**Mouthfilling** or **full** texture.
47
Texture sensation where a **higher level of alcohol** is generally considered a positive sensation (and not rough)?
**Warming**
48
Texture sensation given when the spirit **lacks presence**?
**Watery** or **thin**
## Footnote
*Quite rare as the alcohol will almost always add some texture to the spirit - rarely a positive feature.*
49
The **acidity** level in spirits is close to what?
Close or equal to **neutral**.
50
The four different **criteria** when assessing **quality** in a spirit:
1. **Balance**
2. **Length and intensity**
3. **Complexity**
4. **Expressiveness**
51
The SAT helps to develop which **two** tasting skills?
1. The ability to **describe** a spirit **accurately**, and
2. The ability to form **reasonable conclusions** based on those descriptions.
52
The **four senses** used when tasting spirits are...
1. **Taste**
2. **Touch**
3. **Smell**
4. **Sight**
53
The **three steps** to properly reach a decision on quality in a spirit:
1. **Decide what criteria are to be used,**
2. **Apply the criteria, and**
3. **Reach an overall conclusion**
54
# True or False:
You can use **different** types and sizes of glassware during a tasting and still get **consistent** results.
**False**
## Footnote
*It is very important to use the same style of glasses throughout a tasting in order to get a more **consistent** interpretation from sample to sample.*
55
# True or False:
**Expressiveness** is the same as **complexity**.
**False**
## Footnote
*For expressiveness, you are looking for **precision** and **clarity** in the **flavors** and **textures**, and this can apply to spirits that are aromatically simple or very complex.*
56
# True or False:
The aromas in the **nose** of a spirit will differ greatly from the flavors on the **palate**.
**False**
## Footnote
*Generally, they are very similar because you're using the same sense organ to detect them.*
57
# True or False:
The taste of **salt** and **umami** are present in spirits.
**False**
## Footnote
*Neither are present in spirits, except in very rare examples.*
58
# True or False:
It is possible to determine a spirit's maturity and/or quality from the color alone.
**False**
59
Typical expected finish for an **outstanding XO Cognac**:
**Very complex**
## Footnote
*With fruits, florals, rancio, and wood flavors remaining **distinct** and **identifiable** for some time.*
60
Typical **finish** for a vodka:
**Neutral**
61
'**Water-white**' is used to describe a spirit with what kind of appearance?
A spirit with the clear appearance of **water**.
## Footnote
*Such as vodka, some rums, agave spirits, as well as some gins.*
62
**What** and **when** should you make notes about the appearance of a spirit when tasting?
* You should note the **clarity**, **intensity,** and **color** of the spirit
* You should do this **before** adding water
63
What are some examples of a **pale** spirit?
* Some Reposado Tequilas
* Scotch Grain Whiskies
* Bison Grass Vodka
64
What are some **techniques** used to add color to a spirit?
* Oak aging
* Adding color-infusing botanicals
* Adding caramel coloring or artificial coloring
65
What are some things to consider for a proper **tasting environment**?
* Good lighting
* Odor-free area
* Space to lay out the glasses and samples
* Water
* Spittoon
66
What are some things to consider when **noting faults** in a spirit?
* The **experience** of the people running a distillery
* The faults need to be considered in the context of the **category** to which the spirit belongs
67
What are some points of **personal preparation** before doing a tasting?
* Clean palate
* Be well hydrated
* Something to record your notes in
* Good glassware free or odors or residues
68
What are the **four most important faults** that a person may encounter in a spirit?
* **Group 1 fractions**
* **Group 3 fractions**
* **Cork taint**
* **Being out of condition**
69
What are the **suggested colors** used by the SAT?
* **Lemon** = yellow
* **Gold** = yellow with the introduction of some orange and browns
* **Amber** = predominately orange
* **Brown** = orange and yellow colors have faded
70
What are the **four main groups** that processing aromas are identified by in a spirit?
* **Smoke**
* **Esters**
* **Heads**
* **Tails**
71
What are the most **important aromas** when it comes to identifying and describing a spirit?
**Raw materials.**
72
What can **licorice** do to the flavor of a spirit?
Licorice is a botanical with the distinct flavor of **aniseed** and is also sweet, which means it can **add to the perception of sweetness** in the taste of a spirit.
73
What can practicing with the SAT provide?
A structured template that reminds you to consider _all_ of the **important elements** of a spirit.
74
What can the **best spirits express** through their **flavors** and **textures**?
Something about the **raw materials** or how they have been **fermented**, **distilled**, or **matured**.
75
What do most consumers expect a spirit to be, from a **visual** point of view?
**Clear**
76
What happens to the aromas of **raw materials over time**?
They **change** and **diminish**, making them difficult to identify.
77
What important **skill** can help in the tasting process for spirits?
Breaking the tasting process down into **discrete steps**, each to be considered **sequentially**.
78
What is a good way to decide if sugar **has been added** to a spirit?
Through **texture:**
* Off-dry will have a hint of added texture
* Heavily sweetened items will have greater viscosity
79
What is visual **intensity**?
How much **color** a spirit has.
80
What is one spirit where the appearance of solids is **deliberate**?
**Goldschlager** with its gold flakes.
81
What is the best method to **smell a spirit**?
Bring the glass to your nose and take **quick, short** sniffs to avoid overwhelming your sense of smell.
82
What is the **goal** of the WSET Level 3 Systematic Approach to Tasting Spirits?
To enable you to write a **complete description** of a spirit and then use this information to make an **evaluation of _quality,_** that is objective, universal, and easily understood.
83
What is the highest level of **dilution** recommended when **adding water** to a spirit for **tasting** purposes?
**50:50**
84
What is the **ideal volume** of a tasting sample for spirits?
**1.5 cL** or **0.5 US fl. oz**
85
What is the **most common fault** seen in a spirit?
When a spirit becomes **out of condition** because a bottle has been open for **too long**.
86
What is the most common source of **cork taint**?
The most common source of cork taint is a **cork closure**.
## Footnote
*There's a lower risk for this when using high-quality cork.*
87
What is the **only taste** present in a spirit that can be assessed using a **scale**?
**Sweetness**
88
What kind of **sweetness** levels will **Cognac** and **Armagnac** have?
Never more than **off-dry**.
89
What might the combination of **vanilla** and **fruity aromas** give in a spirit?
The **illusion of sweetness**, even if the spirit is technically dry.
## Footnote
*The **texture** is the key here.*
90
What must you do with **oak aromas** when identifying a spirit?
Put them in **context** with the **other aroma categories**, such as raw material and processing aromas, that may be present.
91
What needs to be considered when judging the **nature of the finish** of a spirit?
How long flavors **persist** and remain **identifiable** and **vivid** in the mouth.
92
What relates to **how long the positive flavors persist** after a spirit has been spat out or swallowed?
**Length** and **nature.**
93
What relates to the **complexity** of a spirit?
How **long** the aromas and flavors persist, and whether they are **simple** or not.
94
What should you focus on when assessing the **length** of a spirit?
**Persistence** of **positive flavors.**
95
What should you prepare when getting ready to **taste** spirits professionally?
Two things:
**Yourself** and your **tasting environment**.
96
What is the definition of '**opaque**' and what kind of spirits might this be used for?
Opaque is when you **cannot see through** a spirit or other liquid.
## Footnote
*Examples: **liqueurs** or darkly-colored spirits, such as many **coffee liqueurs**.*
97
What three **pronounced**, **colorless**, and **slightly herbaceous** spirits can often be confused with each other?
1. **Agave distillate**
2. **Sugar cane distillate**
3. **Pomace distillate**
98
What two **contextual considerations** must be taken into account when assessing the **specific** oak flavors of a spirit?
1. **Old** or **new** oak, and for **how** **long** the aging has been conducted, and
2. Whether the aromas indicate the oak had been **previously used** for another product.
## Footnote
*Sherry casks for aging Scotch whisky, or Bourbon barrels used for Tequila, are good examples of barrels that have been previously used.*
99
What two key **processing aromas** can be helpful in identifying a spirit?
**Smoke** and **fermentation esters**.
100
What two spirits can often be confused with each other because of very **forward oak** aromas?
**American whiskies** and **rums.**
## Footnote
*Consider the **sweetness** in the spirit (American whiskies are _not_ made with sugar).*
101
What **two things** can **prolonged** **maturation in oak** develop in a spirit?
1. **Oak aromas**
2. **Oxidation**
102
What will give you the most **accurate** assessment of visual intensity?
Looking at the sample in the glass against a **white background**.
103
What would a spirit that is hazy **typically** be considered?
Generally, this is considered to be **Faulty**.
Could also be a cold, non chill filtered spirit.
104
What would be the **default** level in trying to determine the intensity of a spirit?
**Medium**
## Footnote
*Many wood-aged spirits will fall into this level.*
105
What would **higher levels of astringent tannins** and **obvious dried-fruit esters** point toward with regards to a specific spirit?
A whiskey that has been **aged for longer** than average.
106
When is '**medium sweetness**' properly used to described a spirit?
When there is clearly sweetness, but it is **not the defining** characteristic.
## Footnote
*Many **rums** can be like this.*
107
When is **intensity** described as '**pronounced**'?
When the aroma of a spirit is **immediately apparent** when you insert your nose into the glass.
108
When is '**sweet**' used to describe a spirit's texture?
When it is the **defining characteristic** of the spirit.
109
When would a spirit be properly described as '**off-dry**'?
When only a **very small amount** of sugar is added but it is **still basically dry**.
## Footnote
***Cognac** is an example of this.*
110
When would you describe a **long length** in taste?
For **very intense** flavors that last for a **minute or more**, and are often complex.
111
Where does **color come from** for all spirits?
Any color in spirits is a product of **post-distillation operations**.
112
Which is **more** important: the sensitivity of one's nose and palate, or the level of one's tasting experience?
* Often, the experience can outweigh sensitivity
* This allows for a **more skilled** tasting process, as well as a **better understanding** of the factors for quality
113
Why do we describe **newly-made** spirits as '**dry**'?
Tasting notes are concerned with sugar added **post-distillation**.
114
Why is it **difficult** to determine anything about a spirit from its **appearance**?
The appearance can be altered after distillation to manipulate the **color** and **intensity**.
115
Why is it important to be able to understand the **key sources** of aromas in a spirit?
By being able to understand the source of an element, you will be able to determine the **quality** and **appropriate nature** of that aroma.
116
Why is it **not** recommended to swirl your glass when smelling a spirit?
Swirling can cause alcohol to evaporate quickly and **numb** your nose making it impossible to smell.
117
Why is it important to be **accurate** in your **descriptions** and **conclusions** of a spirit?
It will allow you to write better tasting notes that are easy for **anyone** to understand.
118
Why might some **premium** spirits appear hazy?
Because they are not **chill-filtered**.
119
Why would a professional taster **dilute** a spirit with water when assessing the nose?
Reducing the abv helps reduce **palate fatigue** when tasting a lot of spirits, and adding water helps to open up aromas and reveal extra layers of intensity.
120
With regard to **length**, what would be some markers for a **high-quality** spirit?
Flavors that **linger and** **evolve** for many seconds, and a **balanced**, **pleasant** finish.
121
With regard to **length**, what would be some markers for a **lower-quality** spirit?
**Less** balance, **less** pleasant aftertaste, and flavors that **do not linger**.
122
Would heavy **new oak** flavors be considered appropriate and a balanced component for most Scotch?
**No**, they would be more appropriate for **Bourbon**, which is aged in new oak.
123
**Yeast-made esters** are often of what general style?
**Fruity**
## Footnote
*And are found in almost all spirits categories.*
