level 1 award in spirits 2012 welcome to your level 1 award in spirits
TRANSCRIPT
Level 1 Award in Spirits
2012
Welcome to your
Level 1 AwardLevel 1 Award
in Spirits
Level 1 Award in Spirits
2012
Course Outline
• introduction to spirits
• social responsibility
• spirits categories
• revision
• exam
Level 1 Award in Spirits
2012
Element 1: Introduction to Spirits
• what is a spirit?
• raw materials
• distillation
• post distillation
• additions before bottling
• tasting spirits
Element 1: Introduction to Spirits
Level 1 Award in Spirits
2012
What is a Spirit?
an alcoholic liquid that has had its alcohol level increased by distillation
raw material
fermentation distillationalcoholic liquid
spirit
Element 1: Introduction to Spirits
Level 1 Award in Spirits
2012
Raw Materials
plants with a store of starch or sugar
grain• e.g. barley, maize, wheat
fruit• e.g. grapes
sugar cane• e.g. molasses
vegetable• e.g. potato, agave
Element 1: Introduction to Spirits
Level 1 Award in Spirits
2012
Raw Materials
starch must be converted to sugar prior to fermentation
sugar•fruits
•sugar cane
starch•grains
•vegetables
fermentationsugar + yeast
conversion
alcoholic liquid
carbon dioxide
Element 1: Introduction to Spirits
Level 1 Award in Spirits
2012
Distillation
alcoholic liquid
alcohol evaporates
water stays behind
vapours condense
spiritcoolheat
concentration of the alcohol
Element 1: Introduction to Spirits
Level 1 Award in Spirits
2012
Distillation
heat source
condenseralcoholic vapour rises
through the still
alcoholic liquid
spirit
alcoholic vapour condenses
pot still: batch process
Element 1: Introduction to Spirits
Level 1 Award in Spirits
2012
Distillation
spirit out
at each level the alcohol becomes more concentrated
alcoholic vapour enters the still
column still: can run continuously
Element 1: Introduction to Spirits
Level 1 Award in Spirits
2012
Distillation
typical influence of still on flavour
pot still• lower strength• more character• often needs ageing• sharper alcohol
column still• higher strength• less character• can be bottled immediately• smoother alcohol
Element 1: Introduction to Spirits
Level 1 Award in Spirits
2012
Post Distillation
Ageing in Oak
soften alcohol
add colour• new spirit is colourless• aged spirits are golden – brown
add flavours• smoke, vanilla, dried fruit, toffee
more concentrated with age
Note:- many spirits are unaged
Element 1: Introduction to Spirits
Level 1 Award in Spirits
2012
Post Distillation
Blending
blending creates a consistent house style using spirits of different
• regions• distilleries• styles • ages
particularly important for aged spirits
Element 1: Introduction to Spirits
Level 1 Award in Spirits
2012
Additions before Bottling
neutral water• used to reduce the alcohol
flavouring• essences, maceration or
re-distillation
colouring• caramel (others for liqueurs) • used to achieve consistency
sugar• liqueurs only
Element 1: Introduction to Spirits
Level 1 Award in Spirits
2012
WSET Level 1 Systematic Approach to Tasting Spirits
Colour colourless – golden – brown – other
Aroma and Flavour Intensity
light – medium – pronounced
Aroma and Flavour Characteristics
e.g. fruity, floral, vegetable, grain, spice, herb, oak
Other alcohol – body – sweetness
Finish short – longsimple – complex
Element 1: Introduction to Spirits
Level 1 Award in Spirits
2012
Sample Tasting Note
Name:
8 Year Old Wood Aged Rum Price:
£24.99
Colour Golden
Aroma and Flavour Intensity
Pronounced
Aroma and Flavour Characteristics Ripe tropical f ruits, vanilla, sweet spice
Other Full-bodied
Finish Long and Complex
Element 1: Introduction to Spirits
Level 1 Award in Spirits
2012
four key legal areas
• legal age to purchase and consume alcohol
• blood alcohol concentrations for drivers
• sensible drinking guidelines
• restrictions covering the marketing, packaging and sale of alcohol
Element 2: Social Responsibility
Social Responsibility
Level 1 Award in Spirits
2012
legal age to purchase and legal drinking age
• legal minimums are set in most countries
• limits young peoples access to alcohol
• the legal purchasing and drinking age are often different
Element 2: Social Responsibility
Social Responsibility
Level 1 Award in Spirits
2012
blood alcohol concentration (BAC)
• alcohol can impair the abilities of drivers and operators of dangerous machinery
• most countries have legal limits
• “designated driver” best practice
Element 2: Social Responsibility
Social Responsibility
Level 1 Award in Spirits
2012
sensible drinking guidelines
• women should not exceed an average of 2 units a day
• men should not exceed an average of 3 units a day
• try not to exceed four units on any one occasion
• try to have one or two alcohol free days a week
standard drinks
• W.H.O. guidelines a unit is 10-12ml of alcohol
Element 2: Social Responsibility
Social Responsibility
Level 1 Award in Spirits
2012
Social Responsibility
Element 2: Social Responsibility
the risk of drinking to drunkenness
• an increased risk of injury and accidents• a greater risk of having unsafe sex• an increased risk of fights and arguments• risk of alcohol poisoning, coma and brain damage
Level 1 Award in Spirits
2012
health risks of excess drinking
• alcohol dependence
• cirrhosis of the liver
• cardiac arrest and stroke
• stomach disorders
• increased risk of certain types of cancer
• family and job related difficulties
Element 2: Social Responsibility
Social Responsibility
Level 1 Award in Spirits
2012
Spirit Categories
spirits come in many categories
• Vodka• Rum• Tequila• Whisk(e)y• Gin • Cognac• Liqueurs
Spirits CategoriesElement 3: Spirits Categories
Level 1 Award in Spirits
2012
Vodka
a vodka is any spirit distilled to 95-96% abv
Element 3: Spirits Categories
raw materials• grains: rye, wheat and barley• other: grapes, potato
distillation• column stills• pot stills sometimes used
cannot achieve 96% alone
after distillation• sold unaged• sometimes flavoured
Level 1 Award in Spirits
2012
Vodka
marketing vodka•lifestyle•distinctive packaging•unusual raw material•unusual production method•country unknown for vodka production
serving vodka•popular cocktail ingredient
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
WSET Level 1 Systematic Approach to Tasting Spirits
Colour colourless – golden – brown – other
Aroma and Flavour Intensity
light – medium – pronounced
Aroma and Flavour Characteristics
e.g. fruity, floral, vegetable, grain, spice, herb, oak
Other alcohol – body – sweetness
Finish short – longsimple – complex
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Rum
raw material• sugar cane juice (Rhum Agricole)• molasses
distillation• pot stills and column stills
after distillation• unaged • wood aged• use of caramel (Navy Rum)
the classic region for rum is the Caribbean
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Rum
marketing rum•lifestyle•distinctive packaging•heritage•range of styles
serving rum•unaged: popular cocktail ingredient•aged: cocktail ingredient or sipping drink•popularly mixed with cola
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
WSET Level 1 Systematic Approach to Tasting Spirits
Colour colourless – golden – brown – other
Aroma and Flavour Intensity
light – medium – pronounced
Aroma and Flavour Characteristics
e.g. fruity, floral, vegetable, grain, spice, herb, oak
Other alcohol – body – sweetness
Finish short – longsimple – complex
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Tequila
raw material• blue agave
conversion• starchy core is cooked
distillation• low strength, characterful
spirit
after distillation• unaged or wood aged
must come from the Tequila region in Mexico
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Tequila
styles of Tequila
Blanco (silver)
• unaged
Joven (gold)
• unaged with caramel added
Reposado
• aged in wood for up to 1 year
Añejo
• aged for between 1 and 3 years in oak barrels
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
marketing Tequila•lifestyle•heritage•distinctive packaging•100% agave•sought after cocktail ingredient
serving Tequila•unaged: popular cocktail ingredient•aged: cocktail ingredient or sipping drink
Tequila
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
WSET Level 1 Systematic Approach to Tasting Spirits
Colour colourless – golden – brown – other
Aroma and Flavour Intensity
light – medium – pronounced
Aroma and Flavour Characteristics
e.g. fruity, floral, vegetable, grain, spice, herb, oak
Other alcohol – body – sweetness
Finish short – longsimple – complex
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Whisk(e)y
raw material• grains: barley, maize, others
conversion• malting process
distillation• pot and column stills used
after distillation• wood aged
famous regions throughout the globe
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Scotch Whisky
aged minimum 3 years in Scotland
Malt Whisky• malted barley only• pot stills only• peat can give a smoky flavour
Grain Whisky• malted barley, other grains• column still
Blended Whisky• blend of malt and grain whisky
Speyside
Highland
IslayGlasgow Edinburgh
England
Lowland
Campbeltown
Orkney Isles
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Irish Whiskey
• only four whiskey distilleries• grains: malted barley,
unmalted barley, other grains• pot and column stills• generally unpeated• typically lighter, smoother
than Scotch
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
American Whiskey
key states Kentucky and Tennessee
Bourbon• can be made anywhere in USA• famously made in Kentucky• must contain 51% maize• new oak charred barrels
Tennessee Whiskey • can only be made in Tennessee• maplewood charcoal filter which
adds subtle smoky flavours
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Whisk(e)y
Element 3: Spirits Categories
marketing whisk(e)y
•heritage•lifestyle•distinctive packaging•limited releases
Level 1 Award in Spirits
2012
Whisk(e)y
Element 3: Spirits Categories
serving whisk(e)y
•Malt Whisky: sipping drink•Blended Whisky: sipping drink, cocktails or long drink•Irish Whiskey: sipping drink, cocktails, long drink•Bourbon: sipping drink or cocktail ingredient•Tennessee: sipping drink, cocktails or long drinks.
popularly mixed with ginger ale or cola
Level 1 Award in Spirits
2012
WSET Level 1 Systematic Approach to Tasting Spirits
Colour colourless – golden – brown – other
Aroma and Flavour Intensity
light – medium – pronounced
Aroma and Flavour Characteristics
e.g. fruity, floral, vegetable, grain, spice, herb, oak
Other alcohol – body – sweetness
Finish short – longsimple – complex
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Gin
famous link with Britain and London
raw material• 96% abv neutral spirit• botanicals: juniper, coriander
seeds, citrus peel, angelica root
flavouring• distillation in pot stills• essences
after distillation• unaged
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Gin
marketing gin•lifestyle•distinctive packaging•unusual botanical•sought after cocktail ingredient
serving gin•used widely in cocktails•popularly served with tonic water
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
WSET Level 1 Systematic Approach to Tasting Spirits
Colour colourless – golden – brown – other
Aroma and Flavour Intensity
light – medium – pronounced
Aroma and Flavour Characteristics
e.g. fruity, floral, vegetable, grain, spice, herb, oak
Other alcohol – body – sweetness
Finish short – longsimple – complex
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Cognac
must come from the Cognac region in France
raw material• grapes
distillation• pot stills
after distillation• wood aged• length of ageing
determines style
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Cognac
styles of Cognac• defined by the age of the youngest
spirit in the blend
VS• 2 years old
VSOP• 4 years old
XO / Napoléon • 6 years old
• flavours become more concentrated and complex with age.
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Cognac
marketing Cognac•heritage•lifestyle•distinctive packaging•limited releases
serving Cognac•popular as a sipping drink•used in cocktails
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
WSET Level 1 Systematic Approach to Tasting Spirits
Colour colourless – golden – brown – other
Aroma and Flavour Intensity
light – medium – pronounced
Aroma and Flavour Characteristics
e.g. fruity, floral, vegetable, grain, spice, herb, oak
Other alcohol – body – sweetness
Finish short – longsimple – complex
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Liqueurs
made throughout the worldraw material
• spirit: e.g. neutral, brandy, whisky • flavourings: dairy, herbs, fruits,
kernel/nuts• sugar
flavouring• essences, maceration or re-
distillation
after distillation• mostly unaged
• coloured
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Liqueurs
marketing liqueurs•distinctive packaging•distinctive colouring•cocktail ingredient•unique flavouring
serving liqueurs•widely used in cocktails•sometimes drunk on their own•very varied, ranging from simple to complex
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
WSET Level 1 Systematic Approach to Tasting Spirits
Colour colourless – golden – brown – other
Aroma and Flavour Intensity
light – medium – pronounced
Aroma and Flavour Characteristics
e.g. fruity, floral, vegetable, grain, spice, herb, oak
Other alcohol – body – sweetness
Finish short – longsimple – complex
Element 3: Spirits Categories
Level 1 Award in Spirits
2012
Revision
Level 1 Award in Spirits
2012
1. Complete the answer sheet in pencil
3. Fill in the circle beneath each letter or number
2. Write in numbers and letters for each section
Take special care to fill in Paper Number correctly
4. Answer each question by filling in the ONE circle you think is the correct answer.
Do not use any other marks
Revision