WEI

You will have an hour to answer 50 questions in multiple choice format.  You can also download the LVL 2 Spirits Systematic Approach to Tasting (SAT).

Below you will find a sample of questions similar to what you'll find on the LVL2 Spirits exam. WEI students have access to many questions with grading and scoring in their student portal.

Quinine is a common ingredient in

• Bitters
• Collins
• Pisco
• Dry Gin

The container holding the house spirits usually sealed with pourers is

• Back bar
• Garnish Tray
• Speedrail
• Ice Well

Pastis must include

• Coriander
• Juniper
• Licorice
• Espadin

Starches cooked in water can be converted to sugar by the use of

• pot stills
• low wines
• light marks
• enzymes
• agave fibers

Which one of the following statements is true?

• Cubed ice is typically used when shaking a drink
• It is acceptable to handle the ice with your hands
• Fresh fruit juices can be keep for a couple of weeks without showing any signs of deterioration
• Simple syrups are never flavored

The first distillation in a pot still produces

• low wines
• pomace
• the highest proof spirit
• malts

The process of making tequila and mezcal is (in order)

• cooking, formulation, ageing distillation
• formulation, cooking, crushing, distillation
• crushing, cooking, distillation, formulation
• cooking, crushing, formulation, fermentation

Three types of bitters are

• aperitif, cocktail and digestif
• pastis, aperitif, grappa
• wormwood, licorice and fennel
• herb, fruit and seed

Hors d'Age for Cognac means

• all contents at least 3 years old
• all contents at least 6 years old
• all contents at least 10 years old
• unaged and clear in color

Manhattan and Martini are examples of a

• Spirit-forward cocktail
• Collins
• Highball
• Sour