Perfect Serve Challenge
WSET's Perfect Serve Challenge
To celebrate the 2021 edition of the Perfect Serve Barshow, WSET are giving away a place on a WSET Level 2 Award in Spirits course!
About the WSET Level 2 Award in Spirits
Ideal for those wishing to develop their expertise in spirits and liqueurs, this qualification will offer you the chance to:
- Discover the production methods used to make the key spirits styles of the world
- Understand the factors that impact style and quality
- Learn how to taste and describe spirits with confidence
- Explore the principles of serving spirits and their use in cocktails
- Build your expertise in a brand-agnostic setting
- Prove your knowledge with a globally-recognised qualification
The challenge
Simply answer 15 questions ranging from easy to difficult, testing your knowledge of spirits styles, production, cocktails and tasting.
Simply answer 15 questions ranging from easy to difficult, testing your knowledge of spirits styles, production, cocktails and tasting.
Entry criteria
To enter the competition you must be:
- Currently working in or seeking work in the spirits and/or hospitality industries
- A resident within the European Union
- 18 years of age or over
This competition closes at midnight on Sunday 31 October (GMT).
Think you know your spirits? Let's find out...
WSET's Perfect Serve Challenge
To celebrate the 2021 edition of the Perfect Serve Barshow, WSET are giving away a place on a WSET Level 2 Award in Spirits course!
About the WSET Level 2 Award in Spirits
Ideal for those wishing to develop their expertise in spirits and liqueurs, this qualification will offer you the chance to:
- Discover the production methods used to make the key spirits styles of the world
- Understand the factors that impact style and quality
- Learn how to taste and describe spirits with confidence
- Explore the principles of serving spirits and their use in cocktails
- Build your expertise in a brand-agnostic setting
- Prove your knowledge with a globally-recognised qualification
The challenge
Simply answer 15 questions ranging from easy to difficult, testing your knowledge of spirits styles, production, cocktails and tasting.
Simply answer 15 questions ranging from easy to difficult, testing your knowledge of spirits styles, production, cocktails and tasting.
Entry criteria
To enter the competition you must be:
- Currently working in or seeking work in the spirits and/or hospitality industries
- A resident within the European Union
- 18 years of age or over
This competition closes at midnight on Sunday 31 October (GMT).
Think you know your spirits? Let's find out...
Let's get started with some simple(ish) questions...
What must Cognac be made from?
What must Cognac be made from?
Grapes
Apples
Barley
Sugar cane
Which of the following is not a cocktail strainer?
Hawthorne strainer
Fine sieve
Micron filter
Julep strainer
Gold tequila is...
Aged a minimum of 2 months
Aged a minimum of 1 year
Aged exclusively in ex-bourbon barrels
Unaged tequila coloured with spirit caramel
What are three common techniques used to add flavour to spirits post-distillation?
Maceration, fermentation and blending
Processing sugar cane, fermentation and charcoal filtration
Redistillation, maceration and adding essences of natural or artificial flavours
New and old oak, blending and caramel colouring
Which of the following statements is false?
Bourbon is a type of whiskey
Bourbon must be aged in new charred barrels
Bourbon must be made in Kentucky
A Bourbon mash bill must contain at least 51% corn
Which one of these spirits is used to make a Daiquiri?
Rum
Vodka
Tequila
Whisky
Bailey's cream liqueur is used in many layered cocktails. In what decade was it launched?
1940s
1950s
1960s
1970s
Which of the following statements is not correct? Single Malt Scotch whisky must be…
Aged a minimum of 5 years
Matured only in oak barrels
Distilled only in copper pot stills
Made from 100% malted barley
In a cocktail bar the most frequently used spirits sit in the...
Fast Lane
Speed Rail
Firing Line
Danger Zone
Which of these factors typically has greatest influence on the intensity of a spirit?
Raw material
Barrel aging
Distillation strength
Yeast strain
Time to get technical...
During the 'formulation' stage of Tequila production, non-agave sugars can be added. What is the maximum permissible level?
9%
24%
49%
74%
Which spirit best matches the following aromatic characteristics?
A clear amber spirit with pronounced aromas of butterscotch, popcorn, caramel and toffee, accompanied by notes of gingerbread, vanilla, baking spices and coconut.
A clear amber spirit with pronounced aromas of butterscotch, popcorn, caramel and toffee, accompanied by notes of gingerbread, vanilla, baking spices and coconut.
A high-ester aged rum
An Armagnac
An Añejo Tequila
A Bourbon
Imo Shōchū is made from what raw material?
Koji + Barley
Koji + Sweet Potato
Koji + Rice
Koji + Brown Sugar
Japanese Whiskey regulations are...
Defined according to 19th Century traditions
Less rigourous than Bourbon regulations
Revised every 25 years
Identical to Scotch whisky regulations
Oude Genever must...
Be bottled at 35% abv or above
Be coloured using spirit caramel colouring only
Contain no more than 20g/L of sugar
All of the above
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