Number of weeks: 4

Number of modules: 5

Hard Copy Study Materials Needed?:  No

Total Qualification Time: 6 hours. This is made up of 6 Guided Learning Hours, which includes self-study, all course modules, and a 45-minute exam.

Module 1: What is sake and how is it made?

• List and state the purpose of the main ingredients that are used in sake production.
• List and state the purpose of the main production steps that turn the ingredients into sake.

Module 2: Categories and grades of sake

• Name the principal categories and grades of sake.
• State the key characteristics of the principal categories and grades of sake.
• State that a sake labelled junmai has no added alcohol.

• Use the WSET Level 1 Systematic Approach to Tasting® Sake confidently to describe sakes.

Module 3: Making different styles of sake

• List and state the purpose of the production steps required to prepare the ingredients for sake.
• State how polishing is used to define the grades of premium sake.

Module 4: Japanese labelling terms and speciality styles of sake

• Recognise the Japanese labelling terms for principal grades of premium sake.
• Name some of the speciality styles of sake and state their key characteristics.

Module 5: Storage, service and sake food pairing

• State the correct procedures for the storage and service of sake.
• State the common faults found in sake.
• State the health issues resulting from the excessive consumption of sake.
• State the three key considerations when making a sake and food pairing recommendation.

Module 6: Revision and resources

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

Number of weeks: 5

Number of modules: 6

Study Materials Needed?: No

Total Qualification Time: 26 hours. This is made up of 15 Guided Learning Hours (of which 1 hour is for the examination), and 11 hours of private study.

Module 1: Introducing Sake

• Identify the common and optional ingredients used to make sake.
• Recall how to use the Systematic Approach to Tasting® and Sake-lexicon to assess and evaluate the quality of a sake.

Module 2: How is Sake Made?

• Describe the rice used to make sake and how it is grown.
• Describe how and why steamed white rice is made.
• State the role of kōji in sake production and describe how it is made.
• Describe the approaches to alcoholic fermentation and their impact on style.

Module 3: After Alcoholic Fermentation

• Describe the post-fermentation options in the production of sake and their impact on style.
• Describe how and why sake is usually stored at the brewery
• Describe why sake brewers need to dilute their sake before packaging.

Module 4: Sake Labels and Style

• Describe the two categories of sake.
• Name and describe the eight grades of premium sake.
• Name and describe the principal speciality styles of sake.
• Identify Japanese labelling terms that commonly appear on sake labels.
• State the key production choices that create delicate, dry, fruity ginjō styles of sake, and the rich junmai styles of sake.

Module 5: Serving, Storing and Pairing Sake

• Identify the ideal conditions for storing sake.
• Identify common faults and how they can affect the aroma and flavours of sake.
• State the correct procedures for serving sake.
• Identify the key considerations when making a sake and food pairing recommendation.

Module 6: Revision

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

Number of weeks: 4

Number of modules: 5

Hard Copy Study Materials Needed?:  No

Total Qualification Time: 6 hours. This is made up of 6 Guided Learning Hours, which includes self-study, all course modules, and a 45-minute exam.

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.

Number of weeks: 5

Number of modules: 6

Study Materials Needed?: Yes

Total Qualification Time: 26 hours. This is made up of 15 Guided Learning Hours (of which 1 hour is for the examination), and 11 hours of private study.

Module 1: Introducing spirits

• Learn to taste and describe spirits using the WSET Systematic Approach to Tasting®
• Discover how spirits are made and the influence of production methods on the style of spirit produced.

Module 2: Fruit spirits and Whisky/Whiskey

• Learn about the raw materials and production processes used to produce the principal types of fruit spirits and whiskies.
• Learn about the key characteristics and labelling terms used for these styles of spirits.

Module 3: Sugar cane spirits and Tequila and Mezcal

• Learn about the raw materials and production processes used to produce the principal types of rum, cachaça, tequila and mezcal.
• Learn about the key characteristics and labelling terms used for these styles of spirits.

Module 4: Vodka, flavoured spirits and aromatised wines

• Learn about the raw materials and production processes used to produce the principal types of vodka, flavoured spirits, and aromatised wines.
• Learn about the key labelling terms used for these styles of spirits.

Module 5: Mixing with spirits

• Learn about the key ingredients and the factors to be considered when making a balanced cocktail.
• Learn about the key cocktail families and know notable examples from each.

Module 6: Revision and resources

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

Number of weeks: 9 weeks self-guided study to be completed around your schedule.
Private study: A minimum of 9 hours a week is needed to pass the course.
Samples: Spirits not included. You will need to taste a minimum of eight spirits and receive guidance on what styles to taste to complete online assignments.
Includes: Access to WSET’s Online Classroom for one year (where you can participate in online lessons, activities, tests, forums, and discussions with other students), a dedicated online tutor who is available to answer your questions during the course, in-person tasting tutorial in Washington D.C., and your exam

Tasting Tutorial: Monday September 15, 9:00am – 5:00pm (ET) at Distilled Spirits Council of United States, Washington DC
Examination: Tuesday September 16, 09:00am – 12:00pm (ET) at Distilled Spirits Council of United States, Washington D.C

Unit 1:

Learning Outcome 1: Principles of spirits production Understand the principal factors involved in spirits production and how they influence style and quality.
Learning Outcome 2: Selected global spirits Understand the key characteristics and labelling terms of selected global spirits and how legal frameworks and production choices influence their style and quality.
Learning Outcome 3: Other named global spirits Know the key characteristics of other named global spirits, their labelling terms and key production choices that are made.

Unit 2:

Tasting Learning Outcome Describe the key characteristics of selected global spirits and use the description to identify the type and category of the spirit. Identify the quality level and give supporting reasons.

Number of weeks: Self-paced

Number of modules: 8

Hard Copy Study Materials Needed?:  No

Total Qualification Time: 8 – 10 hours of self-paced online study and a 1-hour exam.

Module 1: Historical development & distillation of whisky

• Overview
• Origins of distillation
• The end of illicit stills
• Whisky market developments
• Rise of “The Big Three”
• Phylloxera, Pattison & “What is Whisky”
• First World War & Prohibition
• Key dates in the history of Scotch whisky
• World War II & aftermath
• Growth in single malt market
• Recent developments
• Key dates in the history of Scotch

Module 2: The business of whisky

Module 3: Raw materials

• Overview
• Malted barley
• Water
• Yeast
• Peat
• Malt or grain?

Module 4: Production process

• Overview
• Steps 1 to 3: Barley treatment, handling & analysis
• Step 4: Steeping
• Step 5: Germination
• Step 6: Kilning
• Steps 7 to 8: Storage, analysis & despatch
• Step 9: Milling
• Step 10: Mashing
• Steps 11 to 12: Fermentation & wash

Module 5: Batch distillation

• Overview
• The Still Room
• Pot stills
• Reflux
• Wash & spirit stills
• Condensing systems
• The Spirit Safe
• Cut points & spirit quality

Number of weeks: Self-paced

Number of modules: 7

Hard Copy Study Materials Needed?:  No

Total Qualification Time: 8 – 10 hours of self-paced online study and a 1-hour exam.

Module 1: Irish Whiskey History

• Overview
• Origins: the history of distillation & medieval Ireland
• Irish whiskey before its industry (1556 – 1760)
• Poitín vs. Parliament (1760 – 1823)
• The emerging taste of “old Irish pot still”
• Aeneas Coffey (1780-1852) and his legacy
• A new class altogether (1823-1863)
• Precarious heights (1860-1886)
• Ross v. Roe, or a tale of two titans (1878-1930)
• After the fall (1930-2012)

Module 2: The Business of Irish Whiskey

• Overview
• What is Irish whiskey?
• The Irish Whiskey Act 1980
• The Irish Whiskey Technical File 2014
• Who is who in Irish whiskey?
• Global threats to the Irish whiskey industry
• Current and future whiskey distilleries of Ireland
• The future prospects for Irish Whiskey

Module 3: Production Process

• Overview
• Raise a glass to the farmers
• Grains
• Malting
• Milling
• Mashing
• Fermentation

Module 4: Pot Still Spirit Production

• Overview
• The rise, fall and rise again of pot still whiskey
• Milling & mashing
• Fermentation
• Distillation
• Malt spirit production in Ireland
• Grain spirit production in Ireland

Module 5: Maturation

• Overview
• Maturation in Ireland
• Activity: Regulations in the Irish Whiskey Technical File
• Regulations for maturation in Ireland
• Non-oak maturation
• Warehousing

Module 6: Blended Irish Whiskey

• Overview
• What is blended Irish whiskey?

Number of weeks: Self-paced

Number of modules: 7

Hard Copy Study Materials Needed?:  No

Total Qualification Time: 6 – 8 hours of online study and a 1-hour exam.

Module 1: The History of Gin

• Overview
• Gin across time and borders
• Spirits meet juniper
• Genever, gin’s precursor
• How did genever evolve into gin?
• The years of gin madness
• The gin of the “Gin Craze”
• Greater control & never-ending demand
• Concentrated ownership & production
• Old Tom Gin
• The London Dry style
• Dry gin rules
• Gin’s glory days
• From a ban on grain to gin’s new ‘golden age’

Module 2: Gin now

• Overview
• Gin reinvented
• UK & exports
• Global snapshot
• Gin-novation
• The future of gin

Module 3: Definitions & Styles of Gin

• Overview
• What is gin?
• London gin
• Distilled gin
• Standard gin
• Plymouth Gin
• Genever, or Hollands, Gin
• Other types of gin

Module 4: Distillation

• Overview
• Grain neutral spirit
• Cold distillation
• Batch distillation
• Returning to a liquid
• Water reduction
• Factors affecting reduction
• Maceration / steeping

Module 5: Botanicals

• Overview

Module 6: Gin tasting

• Overview
• Why have a gin tasting session?
• Download your gin flavour wheel
• Senses used in gin appreciation
• Sensory tests