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

Re-distillation with botanicals is a feature of?

• London Dry Gin
• Mezcal
• Vodka

The tendency for aniseed-flavored spirits to cloud with the addition of water is called

• Orris
• Blanche
• Quinine
• Louching

White rums are

• Always made in column stills
• clear and colorless
• light in flavor
• never aged in oak
• always made from cane rather than molasses

In Europe, Vermouth must contain this botanical

• wormwoods
• anise
• coriander
• juniper

Which one of the following do distillers use to make their final spirit?

• Head
• Tails
• Low Wines
• Hearts

Which one of the following statements is true
a)
b)
c)
d)

• A spirit that was distilled to 96% abv can be called a rum
• Rums must be distilled in pot stills
• A distiller does not need to dilute molasses with water before distillation
• Spanish styles of rum are typically light- to medium bodied with a smooth mouthfeel.

The large stone used to crush the cooked pinas are called

• Mexcal
• Artisinal
• Tahona
• Lincoln County Process

The highest ABV for Bourbon when coming off the still is

• There is no limit
• 50% ABV
• 160 Proof
• 160% ABV

The most important agave for use in Mezcal is

• Blue Weber
• Reposado
• Espadin
• Aloe