WSET Award level 1 in Spirits

The course will be based around a four-week, seven module online learning programme with educator support available for this time. The course modules should be followed in sequential order during this four-week window. The course material should take about six hours in total to complete, plus revision time. Regular access and participation in the course online activities is essential for this mode of study.

The course prepares the student for our qualification and they are guided by a WSET educator. The student can contact the educator any time for the duration of the scheduled course, should they have any questions. Each module includes a series of independent activities to help students understand the differences between spirit types and styles.

Students should be advised to taste a range of spirits during their studies. All the required spirits for the course can be found in the “Recommended Tasting Samples for this Course” section online. Any additional spirits can be found in the Specification. Students can post their tasting notes in the Online Classroom for review by the educator.

Course Code                                     Starting date                   Finish date

O1SP2301APP                                  22/08/2022                       18/09/2022

O1SP2302APP                                  17/10/2022                       13/11/2022

O1SP2303APP                                  09/01/2023                       05/02/2023

O1SP2304APP                                  06/03/2023                       02/04/2023

O1SP2305APP                                  01/05/2023                       28/05/2023

O1SP2306APP                                  26/06/2023                        23/07/2023

Course structure

Module 1: What are spirits and how are they made?

• • List and state the purpose of the four key stages used in spirits production.
  • Identify the two types of still, state how they are used and what styles of spirit they can produce.
  • Identify the production processes that affect the aroma, sweetness and colour of a spirit.

Module 2: Cognac, vodka and an introduction to tasting

• • Name the types of Cognac and the defining aromas of Cognac and vodka. Name the raw material used to make Cognac and vodka.
  • Identify key production processes that influence the characteristics of Cognac and vodka.
  • State the meaning of key Cognac labelling terms.

Module 3: Whisk(e)y

• • Name the principal categories and types of whisk(e)y and their defining aromas. Name the raw material used to make whisk(e)y.
  • Identify key production processes that influence the characteristics of the principal categories and types of whisk(e)y.
  • State the meaning of key labelling terms used for the principal categories and types of whisk(e) y.

Module 4: Rum and Tequila

• • Name the principal types of rum and the principal categories and types of Tequila and their defining aromas. Name the raw material used to make rum and Tequila.
  • Identify key production processes that influence the characteristics of the principal types of rum and the principal categories and types of Tequila.
  • State the meaning of key labelling terms used for the principal categories and types of Tequila.

Module 5: Flavoured spirits and aromatised wines

• • Name the principal categories and types of flavoured spirits and aromatised wines and state their defining aromas.
  • Identify key production processes that influence the characteristics of the principal categories and types of flavoured spirits and aromatised wines.
  • State the meaning of key labelling terms used for the principal categories and types of flavoured spirits and aromatised wines.

Module 6: Mixing with spirits

• • State the two sets of scales used to create a balanced cocktail.
  • Name four core cocktail families and some examples from each family.

Module 7: Revision and resources

• • Mock multiple-choice feedback examination which can be attempted as many times as the student likes.

Examination          

Revise and recap the course content. Students should be advised to schedule a minimum of one hour of private study before sitting the Level 1 Award in Spirits examination.

Examination date must be scheduled with More than Wines. It is a 45 minute exam that must take place after the advertised finish date of the course. This examination can be via Remote Invigilation or in paper.