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.

The primary raw material for Bourbon is

• Barley
• Wheat
• Rye
• Corn

Sour Mash is

• adding the residue from a column still back into the fermenter
• allowing the grains to ferment slowly in a warm, wet environment
• adding acetic acid to the wort
• a marketing term with no legal definition

Heavy Marks aged in oak for long periods result in flavors of

• coconut, cream and orange peel
• dried fruit and almond
• bruised fruit, over-ripe banana and rancio
• smoky, earth vegetal flavors

A high strength, light flavored, corn whiskey blended with more pronounced rye whiskey would most likely be

• Tennessee
• Straight
• triple pot distilled
• Canadian Rye

Which one of the following statements is true?

• VSOP Cognac has to be aged longer than XO Cognac
• Most Cognac is made in a column still
• Baco is an important grape variety used to make Cognac
• Cognac is typically made from Ugni Blanc

Preparing the must in tequila is known as

• Fermentation
• Joven
• Distillation
• Roasting
• Formulation

Malted barley that is crushed and mixed with warm water is

• aged in ex-bourbon barrels
• wort
• low wines
• congener

Quinine is a common ingredient in

• Bitters
• Collins
• Pisco
• Dry Gin

Calvados is

• made from apples and pears
• fermented twice
• never aged in oak
• made from Folle Blanche

A long drink built and served over cubed ice is a

• Sour
• Collins
• Highball
• Sidecar