This brand new qualification is intended to build on knowledge and skills gained from the Level 2 Award in Spirits. You’ll acquire 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 will learn to explain confidently why spirits look and taste the way they do and how and why they differ from each other.

 What you'll learn;

• Unit 1

  A detailed understanding of the techniques used in spirit production:

  • Processing of raw materials
  • Alcoholic fermentation
  • Distillation
  • Post-distillation practices

  Factors affecting the style and quality of spirits, studying eleven core spirit categories in detail:

  • Scotch Whisky
  • Bourbon
  • Rye Whiskey
  • Tennessee Whiskey
  • Cognac
  • Armagnac
  • Caribbean rum
  • Tequila
  • Mezcal
  • Vodka
  • Gin

  An overview of 23 additional spirit categories, focusing on:

  • Principal production methods
  • Key styles
  • Key labelling terms

   

  Unit 2

  How to taste and describe spirits using the WSET Level 3 Systematic Approach to Tasting Spirits®(SAT)

   This qualification has a minimum requirement of 84 hours* of study time:

  • 6 classroom sessions (9am-4:30pm) delivery time with a WSET course provider
  • 51 ½ hours recommended personal study and revision
  • 2 ½ -hour examination

Click here to download the L3 Spirits Specification