WSET Level 3 Spirits MCQ Mock Test P1

Which of these alcohols has the lowest boiling point ?

Ethanol

Correct Incorrect Correct answer

Propanol

Correct Incorrect Correct answer

Methanol

Correct Incorrect Correct answer

Butanol

Correct Incorrect Correct answer

A Scotch whisky labelled as 10 years old guarantees that

the youngest spirit in the blend is a minimum of 10 years old

Correct Incorrect Correct answer

the oldest spirit in the blend is a minimum of 10 y ears old

Correct Incorrect Correct answer

the main component of the blend is 10 years old

Correct Incorrect Correct answer

the average age of the blend is 10 y ears

Correct Incorrect Correct answer

What is the boiling point of ethanol at standard atmospheric pressure ?

56.7°C (134 °F)

Correct Incorrect Correct answer

78.3°C (173 °F)

Correct Incorrect Correct answer

82.4°C (180 °F)

Correct Incorrect Correct answer

100°C (212°F)

Correct Incorrect Correct answer

In the production of cream liqueurs , lump formation is prevented by

adding sulphur dioxide

Correct Incorrect Correct answer

using vacuum distillation

Correct Incorrect Correct answer

carbon filtration

Correct Incorrect Correct answer

adding an emulsifier

Correct Incorrect Correct answer

A blend of Blanco with Extra Añejo Tequila can be labelled as

Plata

Correct Incorrect Correct answer

Joven

Correct Incorrect Correct answer

Reposado

Correct Incorrect Correct answer

Anejo

Correct Incorrect Correct answer

Peruvian Pisco Puro is made

using only aromatic grape varieties

Correct Incorrect Correct answer

from a single grape variety

Correct Incorrect Correct answer

using a wine which is still fermenting

Correct Incorrect Correct answer

from a blend of different grape varieties

Correct Incorrect Correct answer

Nutritional requirements of yeast are sugar and

sulphur

Correct Incorrect Correct answer

nitrogen

Correct Incorrect Correct answer

potassium

Correct Incorrect Correct answer

iron

Correct Incorrect Correct answer

What is the maximum distillation strength for Scotch Whisky ?

70% abv

Correct Incorrect Correct answer

94.8% abv

Correct Incorrect Correct answer

96% abv

Correct Incorrect Correct answer

97.3% abv

Correct Incorrect Correct answer

Traditional Baijiu stills are used for which styles of Baijiu ?

Sauce Aroma andStrong Aroma

Correct Incorrect Correct answer

Strong Aroma and Rice Aroma

Correct Incorrect Correct answer

Rice Aroma andLightAroma

Correct Incorrect Correct answer

Light Aroma andSauce Aroma

Correct Incorrect Correct answer

Holandés is used in the production of

Chilean Pisco

Correct Incorrect Correct answer

Distilled Gin

Correct Incorrect Correct answer

Genever

Correct Incorrect Correct answer

Brandy de Jerez

Correct Incorrect Correct answer

Oude Genever

must contain a maximum of 15% moutwijn and a maximumof10g/L of sugar

Correct Incorrect Correct answer

must contain a minimum of 1 5% moutwijn and a maximum of 10g/L of sugar

Correct Incorrect Correct answer

must contain a maximum of 15% moutwijn and a maximumof20g/L of sugar

Correct Incorrect Correct answer

must contain a minimum of 1 5% moutwijn and a maximum of 20g/L of sugar

Correct Incorrect Correct answer

Which one of the following correctly matches the minimum ageing requirements with the category of Brandy de Jerez ? Solera Solera Reserva Solera Gran Reserva

6 months 1 year 2 years

Correct Incorrect Correct answer

1 year 2 years 3 years

Correct Incorrect Correct answer

1 year 3 years 5 years

Correct Incorrect Correct answer

6 months 1 year 3 years

Correct Incorrect Correct answer

Sucrose is made by the bonding of

one molecule of glucose and one molecule of fructose

Correct Incorrect Correct answer

two molecules of glucose and one molecule of fructose

Correct Incorrect Correct answer

one molecule of glucose and two molecules of fructose

Correct Incorrect Correct answer

one molecule of maltose and onemolecule of fructose

Correct Incorrect Correct answer

Why would a Cognac producer encourage malolactic conversion ?

It raises the level of acidity in the base wine

Correct Incorrect Correct answer

It improves the stability of the base wine

Correct Incorrect Correct answer

It provides nutrients for the yeast

Correct Incorrect Correct answer

It makes a substantial difference to the style of the spirit produced

Correct Incorrect Correct answer

Which of the following can be made entirely from apples ? 1 Calvados 2 Calvados Pays d’Auge 3 Calvados Domfrontais

1 only

Correct Incorrect Correct answer

1 and 2only

Correct Incorrect Correct answer

2 and 3only

Correct Incorrect Correct answer

1, 2 and 3

Correct Incorrect Correct answer

Which one of the following is NOT true of Canadian Whisky ?

It must be matured for at least three years in wood barrels

Correct Incorrect Correct answer

It can be distilled in column or pot stills

Correct Incorrect Correct answer

It can have other spirits and wines added as flavouring

Correct Incorrect Correct answer

Canadian Rye Whisky must be made from at least 51% rye

Correct Incorrect Correct answer

For a Cognac to be labelled as ‘ Grande Champagne ‘ , what percentage of grapes used to make the spirit must come from that region ?

0.5

Correct Incorrect Correct answer

0.75

Correct Incorrect Correct answer

0.85

Correct Incorrect Correct answer

1

Correct Incorrect Correct answer

Maillard reactions start with a reaction between

fatty acids and alcohol

Correct Incorrect Correct answer

sulfur and copper

Correct Incorrect Correct answer

sugars and amino acids

Correct Incorrect Correct answer

alcohol andfusel oils

Correct Incorrect Correct answer

Which one of the following is true of Straight American Whiskey ?

Nothing is added beforebottling

Correct Incorrect Correct answer

It is made from 100% of a single type of grain

Correct Incorrect Correct answer

Only water can be added before bottling

Correct Incorrect Correct answer

It is not chill-filtered

Correct Incorrect Correct answer

Which of the following types of fermentation is / are used in the production of Baijiu ? 1 Liquid-state 2 Semi-solid-state 3 Solid-state

1 only

Correct Incorrect Correct answer

1 and 2only

Correct Incorrect Correct answer

2 and 3only

Correct Incorrect Correct answer

1, 2 and 3

Correct Incorrect Correct answer

Which one of the following statements regarding Shochu is FALSE ?

It cannot be made from malted or germinated grains

Correct Incorrect Correct answer

It cannot be made from fruits or fruit juices

Correct Incorrect Correct answer

The law forbids the use of birch charcoal filtration

Correct Incorrect Correct answer

Sugar additions to the final product are not permitted

Correct Incorrect Correct answer

In Shochu production , what is used to convert starch to sugar ?

Big Qu

Correct Incorrect Correct answer

Bran Qu

Correct Incorrect Correct answer

Malted barley

Correct Incorrect Correct answer

Koji

Correct Incorrect Correct answer

The fermentation period for Martinique Rhum Agricole may last no more than

5 days

Correct Incorrect Correct answer

7 days

Correct Incorrect Correct answer

14 days

Correct Incorrect Correct answer

15 days

Correct Incorrect Correct answer

Plummers is a labelling term associated with rum from which country ?

Jamaica

Correct Incorrect Correct answer

Cuba

Correct Incorrect Correct answer

Guadeloupe

Correct Incorrect Correct answer

Puerto Rico

Correct Incorrect Correct answer

Which of the following can be made from both apples and pears ? 1 Calvados 2 Calvados Pays D’Auge 3 Calvados Domfrontais

1 only

Correct Incorrect Correct answer

2 only

Correct Incorrect Correct answer

3 only

Correct Incorrect Correct answer

1, 2 and 3

Correct Incorrect Correct answer

Which of the following does NOT influence the amount of reflux in a pot still ?

The height of the still

Correct Incorrect Correct answer

The purity of the copper in the still

Correct Incorrect Correct answer

The angle of the lyne arm

Correct Incorrect Correct answer

The intensity of heat applied to the still

Correct Incorrect Correct answer

In Tequila production abocado can be made from 1 caramel colour 2 oak extract 3 glycerol 4 sugar syrup

1 and 4 only

Correct Incorrect Correct answer

2 and 4 only

Correct Incorrect Correct answer

1, 2 and 3 only

Correct Incorrect Correct answer

1,2, 3 and 4

Correct Incorrect Correct answer

Rhum agricole is made from

mo lasses

Correct Incorrect Correct answer

cane syrup

Correct Incorrect Correct answer

sugar cane juice

Correct Incorrect Correct answer

bagasse

Correct Incorrect Correct answer

Which of the following can be used in flavoured vodka ? 1 artificial flavourings 2 tinctures 3 sweetening 4 colouring

1 only

Correct Incorrect Correct answer

2 only

Correct Incorrect Correct answer

1,2 and3 only

Correct Incorrect Correct answer

1,2, 3 and4

Correct Incorrect Correct answer

Scotch Whisky must be matured in wood vessels of

200 litres or less

Correct Incorrect Correct answer

250 litres or less

Correct Incorrect Correct answer

700 litres or less

Correct Incorrect Correct answer

1000 litres or less

Correct Incorrect Correct answer

Which of the following pairs are the most widely used grape varieties for South African brandy ?

Folle Blanche and Ugni Blanc

Correct Incorrect Correct answer

Colombard and Chenin Blanc

Correct Incorrect Correct answer

Chenin Blanc and Ugni Blanc

Correct Incorrect Correct answer

Ugni Blanc and Colombard

Correct Incorrect Correct answer

A spirit labelled ‚ Mezcal ™ is permitted to be made using 1 hornos de mamposter í a 2 autoclaves 3 hornos de pozo

3 only

Correct Incorrect Correct answer

1 and 3 only

Correct Incorrect Correct answer

1 and 2 only

Correct Incorrect Correct answer

1, 2 and 3

Correct Incorrect Correct answer

For how long must South African Vintage Brandy be matured in oak barrels ?

3 years

Correct Incorrect Correct answer

5 years

Correct Incorrect Correct answer

8 years

Correct Incorrect Correct answer

10 years

Correct Incorrect Correct answer

Which of the following methods may be used to treat the water for reducing vodka to bottling strength ? 1 UV light 2 Ion exchange 3 Distillation 4 Reverse osmosis

1 and 3 only

Correct Incorrect Correct answer

1, 3 and 4 only

Correct Incorrect Correct answer

2 and 4 only

Correct Incorrect Correct answer

1,2, 3 and 4

Correct Incorrect Correct answer

The ideal environment for yeast is acidic and

cold

Correct Incorrect Correct answer

cool

Correct Incorrect Correct answer

warm

Correct Incorrect Correct answer

hot

Correct Incorrect Correct answer

Which one of the following statements is NOT correct regarding Armagnac ?

It must be distilled to between 52% abv and 72.4% abv

Correct Incorrect Correct answer

It must be distilled in an Alambic Armagnacais

Correct Incorrect Correct answer

Blanche Armagnac can be bottled after 3 months

Correct Incorrect Correct answer

If a sub-region isstated onthe label, 100% of the grapesmust come from that region.

Correct Incorrect Correct answer

Which one of the following must be flavoured with caraway and / or dill ?

Raki

Correct Incorrect Correct answer

Ouzo

Correct Incorrect Correct answer

Aquavit

Correct Incorrect Correct answer

Pastis

Correct Incorrect Correct answer

Which one of the following statements regarding triple distillation is FALSE ?

The volumes of heads and tails produced are constant, resulting in spirits of uniform composition

Correct Incorrect Correct answer

The heart from the third distillation is collected as newly made spirit at approximately84% abv (168° proof)

Correct Incorrect Correct answer

The second distillation happens in the feints still

Correct Incorrect Correct answer

Triple distillation generally produces spirits that are lighter in flavour compared with other pot still spirits

Correct Incorrect Correct answer

By law the flavour of Aquavit must be largely attributable to 1 caraway 2 dill 3 fennel

1 only

Correct Incorrect Correct answer

2 only

Correct Incorrect Correct answer

1 and 2 only

Correct Incorrect Correct answer

2 and 3 only

Correct Incorrect Correct answer

Which one of the following correctly matches aromas to the subcategory of Baijiu ? STRONG AROMA, SAUCE AROMA, LIGHT AROMA

Fruity esters Savoury Solvent

Correct Incorrect Correct answer

Delicate Fruity esters Savoury

Correct Incorrect Correct answer

Solvent Delicate Fruity esters

Correct Incorrect Correct answer

Savoury Solvent Delicate

Correct Incorrect Correct answer

Which one of the following is correct ?

London Dry Gin can have flavourings added af ter distillation

Correct Incorrect Correct answer

In the EU, all gin is made using a neutral spirit base

Correct Incorrect Correct answer

London Gin must be made in the UK

Correct Incorrect Correct answer

The minimum bottling strength for gin in the EU is 40% abv

Correct Incorrect Correct answer

In Scotch Malt Whisky production low wines are

the product of fermentation

Correct Incorrect Correct answer

the product of the first distillation

Correct Incorrect Correct answer

the product of the second distillation

Correct Incorrect Correct answer

the residue from distillation

Correct Incorrect Correct answer

Corriente , Especial and Reservado are labelling terms for which of the following spirits ?

Brandy de Jerez

Correct Incorrect Correct answer

Sotol

Correct Incorrect Correct answer

Cachaça

Correct Incorrect Correct answer

Chilean Pisco

Correct Incorrect Correct answer

Jonge Genever can contain a maximum sugar content of

0 g/L

Correct Incorrect Correct answer

10 g/L

Correct Incorrect Correct answer

15 g/L

Correct Incorrect Correct answer

25 g/L

Correct Incorrect Correct answer

Under EU regulations sloe gin must have a

minimum sugar content of 250g/l

Correct Incorrect Correct answer

minimum alcohol content of 25% abv

Correct Incorrect Correct answer

minimum anethole content of 2g/l

Correct Incorrect Correct answer

minimum egg yolk content of 140g/l

Correct Incorrect Correct answer

How much malted barley is permitted in the mash for Irish Grain Whiskey ?

None

Correct Incorrect Correct answer

0.3

Correct Incorrect Correct answer

0.4

Correct Incorrect Correct answer

0.51

Correct Incorrect Correct answer

All Scotch Malt Whisky must be

chill filtered

Correct Incorrect Correct answer

coloured with caramel

Correct Incorrect Correct answer

bottled at 40% abv or above

Correct Incorrect Correct answer

sold with an age statement

Correct Incorrect Correct answer

Roasting agave converts

inulin intofructans

Correct Incorrect Correct answer

fructans into sugar

Correct Incorrect Correct answer

starch into sugar

Correct Incorrect Correct answer

starch into inulin

Correct Incorrect Correct answer

The minimum egg yolk content of Advocaat is

140 g/L

Correct Incorrect Correct answer

150 g/L

Correct Incorrect Correct answer

240 g/L

Correct Incorrect Correct answer

250 g/L

Correct Incorrect Correct answer

Prata , clássica , tradicional and ouro are labelling terms associated with

Cachaça

Correct Incorrect Correct answer

Sotol

Correct Incorrect Correct answer

Rhum Agricole

Correct Incorrect Correct answer

Bacanora

Correct Incorrect Correct answer

Which one of the following statements is correct ?

All gin is chill-filtered

Correct Incorrect Correct answer

Old Tom is legally defined by the EU

Correct Incorrect Correct answer

Gin can be aged in oak barrels

Correct Incorrect Correct answer

Gin must be bottled at 37.5% abv (75° proof) in the USA

Correct Incorrect Correct answer

Cooking Piñas converts

fructans into sugar

Correct Incorrect Correct answer

fructans into inulin

Correct Incorrect Correct answer

sugar into fructans

Correct Incorrect Correct answer

inulin into fructans

Correct Incorrect Correct answer

Which one of the following is true for Oude Genever ?

It must be aged in oak barrels for a minimum of 1 year

Correct Incorrect Correct answer

It must be aged in oak barrels for a minimum of 3 years

Correct Incorrect Correct answer

It is made using a m inimum of 15% moutwijn

Correct Incorrect Correct answer

It is made using a maximum of 15% moutwijn

Correct Incorrect Correct answer

Which one of the following statements about oak alternatives is FALSE ?

They donot allowfor the development of flavour through oxidation

Correct Incorrect Correct answer

They can add oak aromas to a spirit quickly

Correct Incorrect Correct answer

The level of toasting cannot be specified

Correct Incorrect Correct answer

They are cheaper than oakbarrels

Correct Incorrect Correct answer

Mugi Shochu is made from

rice

Correct Incorrect Correct answer

barley

Correct Incorrect Correct answer

sweet potato

Correct Incorrect Correct answer

sake lees

Correct Incorrect Correct answer

Which one of the following is NOT a common raw material used in the production of single pot distilled ( Honkaku Shochu and Awamori ) Shochu ?

Sweet potato

Correct Incorrect Correct answer

Barley

Correct Incorrect Correct answer

Rice

Correct Incorrect Correct answer

Molasses

Correct Incorrect Correct answer

In Tequila production abocado can be made from 1 caramel colour 2 oak extract 3 glycerol 4 sugar syrup

1 and 4only

Correct Incorrect Correct answer

2 and 4only

Correct Incorrect Correct answer

1,2 and3 only

Correct Incorrect Correct answer

1,2, 3 and4

Correct Incorrect Correct answer

Yeast starts to die in temperature in excess of

22°C (72°F)

Correct Incorrect Correct answer

30°C (86°F)

Correct Incorrect Correct answer

71°C (160°F)

Correct Incorrect Correct answer

78.3°C (173°C)

Correct Incorrect Correct answer

Which of the following are ways of heating a pot still using steam ? 1 Coils 2 Jackets 3 External heat exchangers 4 Injection

1 and 2only

Correct Incorrect Correct answer

3 and 4only

Correct Incorrect Correct answer

1,2 and4 only

Correct Incorrect Correct answer

1,2, 3 and4

Correct Incorrect Correct answer

Bacanora is produced in which state ?

Jalisco

Correct Incorrect Correct answer

Sonora

Correct Incorrect Correct answer

Coahuila

Correct Incorrect Correct answer

Durango

Correct Incorrect Correct answer

In the production of spirits , a producer might encourage malolactic conversion in order to

increase the alcohol content of thefinalspirit

Correct Incorrect Correct answer

manage reflux in the still

Correct Incorrect Correct answer

promote oxidative aromas in the final spirit

Correct Incorrect Correct answer

stabilise a fermented liquid

Correct Incorrect Correct answer

Doublers and Thumpers are used in the distillation of

Jamaican Rum

Correct Incorrect Correct answer

American Whiskey

Correct Incorrect Correct answer

Mezcal

Correct Incorrect Correct answer

Scotch Whisky

Correct Incorrect Correct answer

Regarding Cachaça , which one of the following statements is correct ?

It must be distilled in a column still

Correct Incorrect Correct answer

Caramel colouring may be added

Correct Incorrect Correct answer

Premium indicates that it has been aged for a minimum of three years in wood

Correct Incorrect Correct answer

A small amount of corn-based wash may be used to start the fermentation

Correct Incorrect Correct answer

Which one of the following spirits is NOT made from agave ?

Mezcal

Correct Incorrect Correct answer

Sotol

Correct Incorrect Correct answer

Bacanora

Correct Incorrect Correct answer

Raicilla

Correct Incorrect Correct answer

A Martinique Rhum labelled XO has been aged in wood for a minimum of

3 years

Correct Incorrect Correct answer

4 years

Correct Incorrect Correct answer

6 years

Correct Incorrect Correct answer

10 years

Correct Incorrect Correct answer

Which one of the following terms describes enzymes that are used during mashing but are not derived from the raw material ?

amylase

Correct Incorrect Correct answer

endogenous

Correct Incorrect Correct answer

exogenous

Correct Incorrect Correct answer

filamentous

Correct Incorrect Correct answer

The most common base carbohydrate source used in the production of Diluted – Soju is

tapioca

Correct Incorrect Correct answer

rice

Correct Incorrect Correct answer

potato

Correct Incorrect Correct answer

barley

Correct Incorrect Correct answer

What is the maximum distillation strength for Grappa ?

40% abv

Correct Incorrect Correct answer

70% abv

Correct Incorrect Correct answer

86% abv

Correct Incorrect Correct answer

96% abv

Correct Incorrect Correct answer

Which one of the following is NOT a permitted additive in the production of Diluted – Soju ?

Sweeteners

Correct Incorrect Correct answer

Oak extract

Correct Incorrect Correct answer

Organic acids

Correct Incorrect Correct answer

Salts

Correct Incorrect Correct answer

Which one of the following is commonly used to make Baijiu ?

Malted barley

Correct Incorrect Correct answer

Sorghum

Correct Incorrect Correct answer

Sweet potato

Correct Incorrect Correct answer

Rye

Correct Incorrect Correct answer

The minimum length of oak ageing for VS Armagnac from Ténarèze is

1 year

Correct Incorrect Correct answer

2 years

Correct Incorrect Correct answer

3 years

Correct Incorrect Correct answer

4 years

Correct Incorrect Correct answer

A vintage – dated Single Malt Scotch Whisky indicates that

thebarley was grown in the stated year

Correct Incorrect Correct answer

the spirit was distilled in the stated year

Correct Incorrect Correct answer

the spirit was put into barrel in the stated ye ar

Correct Incorrect Correct answer

the spirit was bottled in the s tated year

Correct Incorrect Correct answer

The largest part of a barley grain is the

husk

Correct Incorrect Correct answer

bran

Correct Incorrect Correct answer

germ

Correct Incorrect Correct answer

endosperm

Correct Incorrect Correct answer

Rauli wood is often used in the maturation of

Japanese Whisky

Correct Incorrect Correct answer

Mezcal

Correct Incorrect Correct answer

Chilean Pisco

Correct Incorrect Correct answer

Cachaça

Correct Incorrect Correct answer

What is pechuga ?

Mezcal re-distilled with meat

Correct Incorrect Correct answer

A sp ecies o f agave

Correct Incorrect Correct answer

An Asianstyle claypotstill

Correct Incorrect Correct answer

Oak extract

Correct Incorrect Correct answer

What is the boiling point of ethanol at standard atmospheric pressure ?

56.7°C (134°F)

Correct Incorrect Correct answer

78.3°C (173°F)

Correct Incorrect Correct answer

82.4°C (180°F)

Correct Incorrect Correct answer

100°C (212°F)

Correct Incorrect Correct answer

Which one of the following is NOT true of Peruvian Pisco ?

It is only distilled once in a pot still

Correct Incorrect Correct answer

It must be between 38% abv and 48% abv

Correct Incorrect Correct answer

It is sometimes aged in wood

Correct Incorrect Correct answer

It canbe distilled from wine that has not completed fermentation

Correct Incorrect Correct answer

How much corn must the mash bill contain for Corn Whiskey ?

51% minimum

Correct Incorrect Correct answer

75% minimum

Correct Incorrect Correct answer

80% minimum

Correct Incorrect Correct answer

1

Correct Incorrect Correct answer

What is the typical weight of a piña of the blue agave plant when mature and harvested ?

5-10kg (11-22lbs)

Correct Incorrect Correct answer

35-40k g (77-88lbs)

Correct Incorrect Correct answer

95-100kg (209 -220lbs)

Correct Incorrect Correct answer

145-150kg (320-330lbs)

Correct Incorrect Correct answer

The process of converting starch to sugar at the same time as sugar is converted to alcohol is called

sequential fermentation

Correct Incorrect Correct answer

malolactic conversion

Correct Incorrect Correct answer

parallel fermentation

Correct Incorrect Correct answer

solid statefermentation

Correct Incorrect Correct answer

Which of the following labelling terms indicate a Grappa that has been aged for a minimum of 1 2 months ? 1 Vecchia 2 Riserva 3 Invecchiata 4 Stravecchia

1 and 2 only

Correct Incorrect Correct answer

1 and 3 only

Correct Incorrect Correct answer

2 and 3 only

Correct Incorrect Correct answer

2 and 4 only

Correct Incorrect Correct answer

Mizunara is

a Japanese whisky

Correct Incorrect Correct answer

a fermentation method

Correct Incorrect Correct answer

a ty pe of Sh … ch »

Correct Incorrect Correct answer

a ty pe of oak

Correct Incorrect Correct answer

Which one of the following is NOT correct regarding Armagnac ?

Adding sugar to the grape juice is forbidden

Correct Incorrect Correct answer

The wine must be fermented to between 7.5% and 12% abv

Correct Incorrect Correct answer

The use of O2 is permitted

Correct Incorrect Correct answer

Distillation must be completed by 31 March

Correct Incorrect Correct answer

Canadian whisky

must be matured for at least three years in wood barrels no larger than 700 litres

Correct Incorrect Correct answer

must be matured for at least three years in wood barrels no larger than 500 litres

Correct Incorrect Correct answer

must be matured for at least two years in wood barrels no larger than 700 litres

Correct Incorrect Correct answer

must be matured for at least two years in wood barrels no larger than 500 litres

Correct Incorrect Correct answer

The most important grain in flavouring Canadian whiskies is

barley

Correct Incorrect Correct answer

rye

Correct Incorrect Correct answer

corn

Correct Incorrect Correct answer

wheat

Correct Incorrect Correct answer

Which one of the following is a spirit flavoured with aniseed and bottled at a minimum of 45 % abv ?

Ouzo

Correct Incorrect Correct answer

Advocaat

Correct Incorrect Correct answer

Pastis de Marseille

Correct Incorrect Correct answer

Raki

Correct Incorrect Correct answer

In the EU what are the minimum distilling and bottling strengths for vodka ? DISTILLATION BOTTL ING

96% abv (192° proof) 37.5% abv (75° proof)

Correct Incorrect Correct answer

96% abv (192° proof) 40% abv (80° proof)

Correct Incorrect Correct answer

95% abv (190° proof) 37.5% abv (75° proof)

Correct Incorrect Correct answer

95% abv (190° proof) 40% abv (80° proof)

Correct Incorrect Correct answer

Following the harvest , distillation in Armagnac must be completed by

11658

Correct Incorrect Correct answer

11324

Correct Incorrect Correct answer

11383

Correct Incorrect Correct answer

11444

Correct Incorrect Correct answer

IIf a whisky is distilled in Speyside which other region could it be labelled as ?

Islay

Correct Incorrect Correct answer

Campbeltown

Correct Incorrect Correct answer

Lowland

Correct Incorrect Correct answer

Highland

Correct Incorrect Correct answer

In which part of a grain are starch granules stored ?

Endosperm

Correct Incorrect Correct answer

Husk

Correct Incorrect Correct answer

Bran

Correct Incorrect Correct answer

Germ

Correct Incorrect Correct answer

Malolactic conversion is actively encouraged by brandy distillers because it

lowers the acidity

Correct Incorrect Correct answer

makes the wine more stable

Correct Incorrect Correct answer

adds additional flavours

Correct Incorrect Correct answer

addsbody to the wine

Correct Incorrect Correct answer

Awamori is a type of

Shochu

Correct Incorrect Correct answer

Japanese Oak

Correct Incorrect Correct answer

Baijiu

Correct Incorrect Correct answer

Barley

Correct Incorrect Correct answer

Wedderburn is a labelling term associated with rum from which country ?

Jamaic a

Correct Incorrect Correct answer

Cuba

Correct Incorrect Correct answer

Guadeloupe

Correct Incorrect Correct answer

Puerto Rico

Correct Incorrect Correct answer

Moutwijn is

an aged neutral grain-based spirit

Correct Incorrect Correct answer

an unaged characterf ul grain-based spirit

Correct Incorrect Correct answer

a juniper concentrate used in Genever production

Correct Incorrect Correct answer

a type of aromatised wine

Correct Incorrect Correct answer

In Cognac distillation , what is the maximum size of still used for the première chauffe ?

140 hL

Correct Incorrect Correct answer

130 hL

Correct Incorrect Correct answer

30 hL

Correct Incorrect Correct answer

25 hL

Correct Incorrect Correct answer

IIn Mezcal production a Tahona is used for

harvesting

Correct Incorrect Correct answer

conversion

Correct Incorrect Correct answer

extraction

Correct Incorrect Correct answer

fermentation

Correct Incorrect Correct answer

From which of the following species of agave is mezcal most commonly made ?

Agave tequilana weber

Correct Incorrect Correct answer

Agave angustifolia haw

Correct Incorrect Correct answer

Agave potatorum tobala

Correct Incorrect Correct answer

Agave karwinskii

Correct Incorrect Correct answer

Pisco acholado is a Pisco which has been

made from a single grape variety

Correct Incorrect Correct answer

made from a blend of grape varieties

Correct Incorrect Correct answer

made with a wine that is still fermenting

Correct Incorrect Correct answer

aged in wood

Correct Incorrect Correct answer

What is the optimal temperature for the gelatinisation of starch in barley ?

43 – 44° C (109-111° F)

Correct Incorrect Correct answer

53 – 54° C (127-129° F)

Correct Incorrect Correct answer

63 – 64° C (145-147° F)

Correct Incorrect Correct answer

73 -74° C (163-165° F)

Correct Incorrect Correct answer

Which one of the following correctly states the maximum distillation strength and the minimum bottling strength for rum in the United States ? DISTILLATION BOTTLING

96% abv (192° proof) 37.5% abv (75° proof)

Correct Incorrect Correct answer

96% abv (192° proof) 40% abv (80° proof)

Correct Incorrect Correct answer

95% abv (190° proof) 37.5% abv (75° proof)

Correct Incorrect Correct answer

95% abv (190° proof) 40% abv (80° proof)

Correct Incorrect Correct answer

South African Pot Still Brandy must be aged in wood for a minimum of

2 years

Correct Incorrect Correct answer

3 years

Correct Incorrect Correct answer

4 years

Correct Incorrect Correct answer

8 years

Correct Incorrect Correct answer

Maturing in Mizunara oak gives Japanese whisky aromas of

vanilla and toast

Correct Incorrect Correct answer

coconut anddill

Correct Incorrect Correct answer

sandalwood and incense

Correct Incorrect Correct answer

chocolate and coffee

Correct Incorrect Correct answer

Which one of the following indicates a Calvados that has been aged in wood for a minimum of 6 years ?

Trois Pommes

Correct Incorrect Correct answer

Vieille Réserve

Correct Incorrect Correct answer

Extra

Correct Incorrect Correct answer

Vieux

Correct Incorrect Correct answer

Which of the following methods may be used to treat the water for reducing Vodka to bottling strength ? 1 UV light 2 Ion exchange 3 Distillation 4 Reverse osmosis

1 and 3only

Correct Incorrect Correct answer

1,3 and4 only

Correct Incorrect Correct answer

2 and 4only

Correct Incorrect Correct answer

1,2, 3 and4

Correct Incorrect Correct answer

For Calvados Pays d ‘ Auge AOC producers can

only use apples

Correct Incorrect Correct answer

only use pears

Correct Incorrect Correct answer

use a maximum of 30% pears

Correct Incorrect Correct answer

use a minimum of 30% pears

Correct Incorrect Correct answer

Which of the following can be used in flavoured vodka ? 1 Artificial flavourings 2 Tinctures 3 Sweeteners 4 Colourings

1 only

Correct Incorrect Correct answer

2 only

Correct Incorrect Correct answer

1,2 and3 only

Correct Incorrect Correct answer

1,2, 3 and4

Correct Incorrect Correct answer

Vieille Réserve and Très Vieille Réserve are both labelling terms used for

Cognac

Correct Incorrect Correct answer

Armagnac

Correct Incorrect Correct answer

Calvados

Correct Incorrect Correct answer

Rhum agricole

Correct Incorrect Correct answer

Which of the following are produced by yeasts during fermentation ? 1 Methanol 2 Fusel oils 3 Fatty acids 4 Esters

1 and 2only

Correct Incorrect Correct answer

2 and 4only

Correct Incorrect Correct answer

3 and 4only

Correct Incorrect Correct answer

1,2, 3 and4

Correct Incorrect Correct answer

Which one of the following statements about Grappa is true ?

Grappa can bemade in any wine growing country

Correct Incorrect Correct answer

Aromatic plant material and up to 25g/L sugar can be added

Correct Incorrect Correct answer

No more than two grape varieties can appear on the label

Correct Incorrect Correct answer

Invecchiata is aged for a minimum of 6 months

Correct Incorrect Correct answer

Which one of the following correctly states the maximum distillation strength and the minimum bottling strength for rum in the EU ? DISTILLATION BOTTLING (to less than) (at least)

96% abv (192° proof) 37.5% (75° proof)

Correct Incorrect Correct answer

96% abv (192°proof) 40% abv (80° proof)

Correct Incorrect Correct answer

95% abv (190 °proof) 37.5% abv (75° proof)

Correct Incorrect Correct answer

95% abv (190° proof) 40% abv (80° proof)

Correct Incorrect Correct answer

European fruit spirits can be made from which of the following fruits ? 1 Cherries 2 Williams pears 3 Raspberries

1 only

Correct Incorrect Correct answer

2 only

Correct Incorrect Correct answer

2 and 3only

Correct Incorrect Correct answer

1, 2 and 3

Correct Incorrect Correct answer

Scotch Malt Whisky

onlyuses barley grown inScotland

Correct Incorrect Correct answer

permits the use of ex ogenous enzymes

Correct Incorrect Correct answer

must be distilled in pot stills

Correct Incorrect Correct answer

must be aged in oak barrels of 700 litres or more

Correct Incorrect Correct answer

Raicilla is made in

Jalisco

Correct Incorrect Correct answer

Chihuaha

Correct Incorrect Correct answer

Sonora

Correct Incorrect Correct answer

Oaxaca

Correct Incorrect Correct answer

Which of the following types of fermentation are used in the production of Baijiu ? 1 liquid-state 2 semi-solid-state 3 solid-state

1 only

Correct Incorrect Correct answer

1 and 2only

Correct Incorrect Correct answer

2 and 3only

Correct Incorrect Correct answer

1, 2 and 3

Correct Incorrect Correct answer

Which one of the following is a potentially toxic substance in wormwood that is believed to cause convulsions ?

Anethole

Correct Incorrect Correct answer

Thuj one

Correct Incorrect Correct answer

Hyss op

Correct Incorrect Correct answer

Artemesia

Correct Incorrect Correct answer

Suma is the base spirit used in the production of

Rak õ

Correct Incorrect Correct answer

Pastis de Marseille

Correct Incorrect Correct answer

Ouzo

Correct Incorrect Correct answer

Absinthe

Correct Incorrect Correct answer

Which one of the following styles of Irish Whiskey requires the use of unmalted barley by law ?

Irish Malt Whiskey

Correct Incorrect Correct answer

Irish Pot Still Whiskey

Correct Incorrect Correct answer

Irish Grain Whiskey

Correct Incorrect Correct answer

Irish BlendedWhiskey

Correct Incorrect Correct answer

In the production of Irish whiskey , unmalted barley in the mash bill gives aromas which are commonly described as

nutty and oily

Correct Incorrect Correct answer

butterscotch and sweetcorn

Correct Incorrect Correct answer

gingerbread and peppercorn

Correct Incorrect Correct answer

porridge and malt

Correct Incorrect Correct answer

When maturing spirits in oak , which of the following factors can influence the character of the final spirit ? 1 Species of oak 2 Age of oak 3 Size of oak vessel 4 Previous contents of oak vessel

1 and 2only

Correct Incorrect Correct answer

2 and 3only

Correct Incorrect Correct answer

1,3 and4 only

Correct Incorrect Correct answer

1,2, 3 and4

Correct Incorrect Correct answer

In Tequila pproduction , what is the maximum percentage of non – agave sugars permitted ?

0

Correct Incorrect Correct answer

0.3

Correct Incorrect Correct answer

0.49

Correct Incorrect Correct answer

0.75

Correct Incorrect Correct answer

Brandy de Jerez must be

made from Airén

Correct Incorrect Correct answer

distilled in Jerez

Correct Incorrect Correct answer

aged in a solera sys tem

Correct Incorrect Correct answer

distilled in a columnstill

Correct Incorrect Correct answer

Which one of the following is NOT a type of Qu used in the production of Baijiu ?

Small Qu (Xiao Qu)

Correct Incorrect Correct answer

Medium Qu (Zhong Qu)

Correct Incorrect Correct answer

Big Qu (Da Qu)

Correct Incorrect Correct answer

Bran Qu (Fu Qu)

Correct Incorrect Correct answer

Crème de Cassis has a minimum sugar content of

100 g/L

Correct Incorrect Correct answer

250 g/L

Correct Incorrect Correct answer

350 g/L

Correct Incorrect Correct answer

400 g/L

Correct Incorrect Correct answer

Anethole should be present in which of the following spirits ? 1 Rak õ 2 Pastis 3 Absinthe 4 Ouzo

1 only

Correct Incorrect Correct answer

1 and 3only

Correct Incorrect Correct answer

2 and 4only

Correct Incorrect Correct answer

1,2, 3 and4

Correct Incorrect Correct answer

Which of the following is NOT true of oak alternatives ?

They donot allowfor the development of flavour through oxidation

Correct Incorrect Correct answer

They can add oak aromas to a spirit quickly

Correct Incorrect Correct answer

The level of toasting cannot be specified

Correct Incorrect Correct answer

They are cheaper than oakbarrels

Correct Incorrect Correct answer

Cachaça must be bottled at a strength of

30%Œ40% abv(60°Œ80° proof)

Correct Incorrect Correct answer

37.5% abv (75° proof)

Correct Incorrect Correct answer

38%Œ48% abv(76°Œ96° proof)

Correct Incorrect Correct answer

62.5% abv (125°proof)

Correct Incorrect Correct answer

Dasylirion wheeleri is the raw material used to produce

Sotol

Correct Incorrect Correct answer

Raicilla

Correct Incorrect Correct answer

Mezcal

Correct Incorrect Correct answer

Bacanora

Correct Incorrect Correct answer

What is the legal minimum resting period for Chilean Pisco ?

30 days

Correct Incorrect Correct answer

60 days

Correct Incorrect Correct answer

90 days

Correct Incorrect Correct answer

There is no minimum requirement

Correct Incorrect Correct answer

The addition of caramel is prohibited in the production of

Scotch Whisky

Correct Incorrect Correct answer

Bourbon

Correct Incorrect Correct answer

Cognac

Correct Incorrect Correct answer

Armagnac

Correct Incorrect Correct answer

Which one of the following statements regarding Japanese Whisky is FALSE ?

Japanese Whisky companies do not trade st ock bet ween each ot her

Correct Incorrect Correct answer

Japanese Whisky can be made from either malted grains or malted grains with other grains

Correct Incorrect Correct answer

Japanese Whisky companies canonly use local peat

Correct Incorrect Correct answer

Japanese Whisky must be distilled to less than 95% abv

Correct Incorrect Correct answer

Bourbon

does not allow the use of exogenous enzymes

Correct Incorrect Correct answer

must be made from a mash that contains at least 5 1 % rye

Correct Incorrect Correct answer

must be distilled to no more than 80% abv (160° proof)

Correct Incorrect Correct answer

must be stored in old charred oak containers

Correct Incorrect Correct answer

Which one of the following is correct regarding vodka labelling in the EU ?

The raw material must alwaysbe st ated

Correct Incorrect Correct answer

The raw material must be stated if it is grain or potatoes

Correct Incorrect Correct answer

The raw material must be stated if it is NOT grain or potatoes

Correct Incorrect Correct answer

The rawmaterial never hasto be stated

Correct Incorrect Correct answer

Chill-filtration typically chills a spirit down to temperatures between

-14°C and – 10°C (7 °F and 14°F)

Correct Incorrect Correct answer

-10°C and 4°C(14°F and39°F)

Correct Incorrect Correct answer

4°C and 10 °C (39°F and 50 °F)

Correct Incorrect Correct answer

0°C and 14 °C (32°F and 57 °F)

Correct Incorrect Correct answer

Which one of the following is true for Grappa ?

It can be distilled to 96% abv

Correct Incorrect Correct answer

Only white grape pomace needs to be fermented

Correct Incorrect Correct answer

It must be distilled in column stills

Correct Incorrect Correct answer

It must be matured in inert vessels

Correct Incorrect Correct answer

WSET Level 3 Spirits MCQ Mock Test P1

Quiz Summary

Information

Results

Results

Categories

1. Question

2. Question

3. Question

4. Question

5. Question

6. Question

7. Question

8. Question

9. Question

10. Question

11. Question

12. Question

13. Question

14. Question

15. Question

16. Question

17. Question

18. Question

19. Question

20. Question

21. Question

22. Question

23. Question

24. Question

25. Question

26. Question

27. Question

28. Question

29. Question

30. Question

31. Question

32. Question

33. Question

34. Question

35. Question

36. Question

37. Question

38. Question

39. Question

40. Question

41. Question

42. Question

43. Question

44. Question

45. Question

46. Question

47. Question

48. Question

49. Question

50. Question

51. Question

52. Question

53. Question

54. Question

55. Question

56. Question

57. Question

58. Question

59. Question

60. Question

61. Question

62. Question

63. Question

64. Question

65. Question

66. Question

67. Question

68. Question

69. Question

70. Question

71. Question

72. Question

73. Question

74. Question