BCB Challenge

WSET's BCB Challenge

To celebrate the 2021 edition of Bar Convent Berlin, WSET are giving away a place on a WSET Level 3 Award in Spirits course!

About the WSET Level 3 Award in Spirits
This advanced-level qualification offers you a deep theoretical understanding of the techniques used in spirit production, from the processing of raw materials to post-distillation operations. Through a combination of tasting and the application of theoretical knowledge, you'll learn to explain confidently why spirits look and taste the way they do and how and why they differ from each other.

Designed and delivered by world-class spirits specialists, this qualification will take you to the pinnacle of brand-neutral spirits expertise.

The challenge
Simply answer 15 questions ranging from fairly easy to very 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

The competition is open until midnight on Thursday 14 October (BST) and the winner will be announced week commencing 18 October. 

Think you know your spirits? Let's find out...

WSET's BCB Challenge

To celebrate the 2021 edition of Bar Convent Berlin, WSET are giving away a place on a WSET Level 3 Award in Spirits course!

About the WSET Level 3 Award in Spirits
This advanced-level qualification offers you a deep theoretical understanding of the techniques used in spirit production, from the processing of raw materials to post-distillation operations. Through a combination of tasting and the application of theoretical knowledge, you'll learn to explain confidently why spirits look and taste the way they do and how and why they differ from each other.

Designed and delivered by world-class spirits specialists, this qualification will take you to the pinnacle of brand-neutral spirits expertise.

The challenge
Simply answer 15 questions ranging from fairly easy to very 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

The competition is open until midnight on Thursday 14 October (BST) and the winner will be announced week commencing 18 October. 

Think you know your spirits? Let's find out...

Let's get started with some simple(ish) questions...
Which type of tequila has been aged in oak for at least 12 months?
Blanco
Añejo
Reposado
Joven
Juniper is the predominant botanical flavour in Gin. But which of these botanical combinations also traditionally features in London Dry Gin?
Citrus peel & coriander leaves
Liquorice & coriander leaves
Lavender & coriander seeds
Angelica root & coriander seeds
In whisk(e)y production, enzymes play an important role in…
Converting starch to sugar
Increasing alcoholic strength
Removing harsh congeners
Enhancing smoky aromas
The use of Dunder during fermentation is closely associated with the production of fruity high-ester Jamaican rums. But what is Dunder?
A tropical fruit
A second heat source
A by-product of rum distillation
A specially seasoned oak barrel
Pastis is a popular aniseed flavoured spirit traditionally from France, but how did it come about? It was created as a result of…
The phylloxera blight
A cooking competition
The ban on absinthe
A recipe created by Toulouse Lautrec
Which of the following drinks is not 'Spirit Forward'?
Paloma
Sazerac
Manhattan
Martini
Which one of the following statements is true?
A Hurricane glass has straight sides
Cubed ice is typically used when shaking a drink
Fresh fruit juices can be kept for a couple of weeks without showing any signs of deterioration
Simple syrups are never flavoured
Which one of the following lists puts the processes used to make Tequila in the correct order?
Crushing, cooking, fermentation, formulation
Formulation, cooking, fermentation, crushing
Cooking, crushing, formulation, fermentation
Crushing, formulation, cooking, fermentation
In Cognac and Armagnac, what does VSOP stand for?
Vrai Source Ordinaire de Prestige
Vallein Salignac Otard Prunier
Votre Seigneur Ose Pagayer
Very Superior Old Pale
Smoky notes in some Scotch whiskies derive from
The fermentation process
The use of ex-Sherry casks
The peaty water source
The malting process
Time to get technical, are you ready for Level 3?
The French islands Martinique & Guadeloupe produce Rhum Agricole. In what way is this style of rum different from other Caribbean rums?
It must have a higher bottling strength (over 50% abv)
It's distilled from sugar cane juice rather than molasses
It has to be aged in ex-Cognac barrels
It has a smoky character
In Baijiu production, Qu is
A solid mass of grains, fungi and micro-organisms
The eight-stage fermentation process
A particularly ancient fermentation pit
A steam injected still
What is the name of the still design closely associated with Bourbon production?
Vendome Still
Lomond Still
Charentais Still
Packed Column still
A spirit with distinctive aromas of plastic and cheese will likely have acquired those characteristics as a result of…
Forced fermentation
A later tails cut
An unbalanced mash bill
Poor wood management
Which spirit does the following tasting note best match?

Clear and colourless in apparance.
Pronounced aroma intensity with grassy, herbaceous notes and distinct tropical fruit aromas of mango and banana.
On the palate, the spirit is dry. The texture is oily with an initial sharpness softening to a mouth-filling warmth.
The finish is long, with some complexity; grassy and vegetal flavours dominate alongside overripe fruit flavours indictative of long fermentation.
Rice Aroma Baijiu
Rhum Agricole
Mezcal Artisanal
Pisco Envejecido
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