WSET Level 3 Award in Spirits

This advanced course has been carefully developed by and for professionals working closely with spirits. It also represents the pinnacle of structured spirits education for the serious enthusiast. The course will open your eyes to new categories and offer you the opportunity to taste an exceptional range of spirits from across the globe, produced by some of the most well-respected names in distillation. You'll take a deep dive into the raw materials and production processes behind the different categories, and our expert educators will work with you to develop your analytic tasting abilities through a carefully selected series of spirits samples.

You will learn:

• A deep theoretical understanding of the techniques used is the 4 stages of spirits production across global spirits
• Factors affecting the style and quality of spirits, including the core spirits categories (Whisky, Rum, Agave etc..) as well 23 additional spirits categories (Baijiu, Shōjō etc..)
• Tutored tasting of 50-60 spirits samples
• How to describe spirits using the WSET Level 3 Systematic Approach to Tasting Spirits (SAT)

Course delivery – 5-day online, plus final in-person assessment

Assessment – 

The qualification is broken into two units. Unit 1 is a dry assessment, with unit 2 being a wet assessment.

Unit 1

Part 1 – a 50 question multiple-choice examination

Part 2 – a written theory paper

Unit 2 – a two spirit blind tasting examination

Learners need to achieve a minimum of 55% in each unit to achieve an overall pass. An average of 70% for a merit and 85% for a distinction (successful candidates will receive a certificate and lapel pin).

Entry requirements – Learners must have completed the WSET Level 2 Award in Spirits successfully, prior to enrolling onto this course.

Specification – Learners are encouraged to familiarise yourself with the qualification outline. Learners should also read the study material at least once before starting the classes.

Worth knowing – This course is a challenging course and learners will be expected to be well prepared for this course and complete additional tasting outside of the classroom.