by Adam Chase | Nov 18, 2018
2019 will mark the start of several new WSET Spirits programs. The renowned education company has created a suite of Spirits only courses focused on today’s drinks business and the trends shaping it. With three Levels (1-3) in Spirits there is a course for everyone. Grape Experience will host a Level 2 Spirits course in San Francisco February 2-3 and you can find out more at WSET Spirits Level 2 San Francisco.
The interview below with WSET USA’s Spirits Development Manager, Rob McCaughy brings to life how these classes were shaped.
Q&A with Rob McCaughy, WSET USA Business Development Manager – Spirits & Sake
With more than 20 years experience working in the hospitality and beverage industries throughout Europe, Asia and the USA, Rob McCaughy has a wealth of knowledge of the drinks business. In his current role, he is responsible for the continued growth of WSET’s spirits and sake qualifications within the USA. Here we catch up with him for an in-depth look at the WSET’s new Level 3 Spirits course, slated to roll out in 2019.
How does this new course fit into spirits trends today?
Beverage professionals have had access to great objective education in the wine and beer sectors for some time but the spirits segment of the industry has traditionally been dominated by brand-led initiatives. The spirits sector has been on an upward trajectory for many years now and more and more beverage professionals are looking for impartial spirits education to deepen and broaden their knowledge and understanding.
We currently have a spirits module in our Diploma qualification and beyond that our levels 1 & 2 Spirits certifications provide a great entry point. However, there is a gap in the market for an in-depth spirits focused program and we feel that the Level 3 Spirits qualification will fill that void. The spirits module of the Diploma will be removed from August 2019 to coincide with the launch of this course – which we hope will provide the missing link for those who have completed Level 2 Spirits and are looking to progress further.
What spirits are covered?
The content will be split into two sections: depth and breadth.
Section 1/Depth: Students will need to be able to describe in detail the key characteristics of the core global spirits categories as well as understand decisions made at every stage of production, the impact those decisions will have and explain why a spirit has a certain style and quality. In the examination these spirits will be assessed using both multiple choice and short answer questions.
The spirits covered in this section are: Bourbon, Rye Whiskey (US), Tennessee Whiskey, Scotch, Cognac, Armagnac, Caribbean Rum, Tequila, Mezcal, Vodka and Gin.
This is not an attempt by WSET to say these spirits are somehow superior to others. In order to dive deep into the ‘why’ of spirits production we needed to select a small number of spirits in order to make the course manageable. They also needed to be globally accessible and we feel that the selection above achieves this.
Section 2/Breadth: These are the spirits students will only need to know about – the key facts and styles to be assessed using multiple choice. For some, a number of these spirits are personally or professionally important.
The spirits covered are: Irish Whiskey, Canadian Whisky, Japanese Whisky, other whiskies, Grappa, Pisco (Chile and Peru), Brandy de Jerez, South African brandy, European fruit spirits, Sotol, other agave spirits, Cachaça, other rums, Baijiu, Shōchū, Soju, flavored vodka, Genever, spiced rum, flavored whiskey, aquavit, aniseed spirits, liqueurs, bitters and aromatized wines.
What are the differences between the different levels?
All of our qualifications are tiered to develop key competencies in students. Level 1 courses are designed to provide a foundation of knowledge and facts. At Level 2, the student begins to expand upon those foundations and begins to develop a broader understanding and the ability to compare and contrast as well as describe key processes and procedures. For both of these levels a multiple-choice assessment is sufficient to ensure that the key learning outcomes have been met. Once a student reaches Level 3 we begin to develop some of those key critical thinking skills to be able to not only understand and explain the ‘how’ but also the ‘why’. This is difficult if not impossible to assess through multiple-choice testing so short answer theory questions are required to show that these skills have been acquired.
What sort of trade is WSET Spirits geared towards: retailers, bartenders, enthusiasts?
There is a course for everyone, whether an enthusiast just looking for a framework to underpin their enjoyment, someone just starting their journey in the spirits business, or an industry veteran. By focusing on developing core competencies and skills in the student rather than solely concentrating on product knowledge and rote learning, our courses are designed to give students not only a level of understanding but also the confidence to make qualitative assessments.
If you’re a distiller, is this a course you should take?
With the proliferation of craft distilleries emerging in recent years there has never been a greater need for courses that will not only provide an understanding of the benchmark expressions within a category but also the tasting skills necessary to make qualitative assessments. We have had a great response from the distilling community and I certainly see our Level 3 course has been a valuable tool for any serious distiller. Most professionals tend to live in a particular bubble or lane, focusing on one particular category. By providing an understanding of processes involved across all categories our Level 3 course provides opportunities for distillers to tweak and hone their best practices as well as to innovate.
Does it cover cocktails? Is it more production or service based?
One of our learning outcomes for Level 2 is an understanding of how spirits are best served and cocktail applications as well as the key considerations when making a balanced cocktail.
At Level 3 we are really focusing on four key competencies:
1) Develop detailed knowledge of the spirits of the world
2) Provide accurate descriptions of complex processes
3) Ability to explain why certain processes are required and how they affect a spirit’s style and quality
4) Ability to reasonably and confidently assess the quality level of a spirit
by Adam Chase | Jun 28, 2018
The WSET Diploma Certificate (Level 4) is one of the most recognized and valuable credentials in the wine world. This challenging two-year program offers people who already have strong wine knowledge, the opportunity to go to an elite level. The program will be significantly revised in 2019 but if you are thinking about Diploma, now is the time to start (WSET Diploma Online). Here’s why:
- Diploma isn’t a static course, but a dynamic set of focused “units” that are constantly updated to reflect today’s trends and issues facing the wine and spirits industry.The changes that go into effect in August 2019 are just a more comprehensive continuation of updates that happen every year to reflect new underlying forces shaping the wine market.
- Diploma candidates learn through personal exploration – not through a set textbook. To do well in Diploma students need to follow their own curiosity, explore producer and regional web sites and venture out into the field – be it a winery, distillery or retail business visit. This learning method, with WSET giving students an outline of what they need to know, is what makes Diploma so relevant and fun, and it will continue to be a guiding principal of Diploma for years to come.
- The current Diploma program offers candidates a chance to explore the spirits industry alongside wine. In the program that will take effect summer 2019, spirits will be eliminated. If you want the Diploma in Wine and Spirits you must start this summer. Conversely, if you want to start this summer but don’t want to take the spirits unit that is a definite option.
- Grape Experience has been delivering the current Diploma program for over 12 years – the longest running US provider west of the Mississippi and recognized with an Educator of the Year award. We understand what it takes to succeed in today’s Diploma program and we offer individualized personal coaching backed by hundreds of successful candidates who achieved their Diploma studying with Grape Experience.
- Candidates who start Diploma now will be in no way disadvantaged when the revised Diploma in Wine program comes into effect. Anything you pass before August 2019 will be credited towards the new Diploma and there will be no additional requirements added – Diploma has 6 units you need to pass today and there will remain 6 in the future.
WSET Diploma is an exceptional learning opportunity that allows you to interact with people from all over the wine world. It is a chance to develop superior analytical skills while also making contacts and developing friendships that will last a lifetime. The knowledge, confidence and personal growth that Diploma offers is invaluable.
Take advantage of starting the program this August. You can find out more at https://www.grapeexperience.com/wset-diploma-san-francisco/or feel free to contact me, Adam Chase at adamc63@me.comor by calling 415-309-0761. I would really enjoy discussing the opportunity that lies ahead for you!
by Adam Chase | Dec 26, 2017
I hear from many people with interest in Grape Experience WSET courses who are unsure where to start or if they want to make the commitment. Those who do take the plunge always feel great about it. If you are thinking you would like to explore WSET Wine, Sake or Spirits education there is no time better than now!
How to Decide Where to Begin:
WSET courses are broken out by “Levels,” and these terms can be confusing. Each level has a specific end goal or learning outcome regardless if it is for Wine, Sake or Spirits. For Wine and Spirits most people have enough knowledge already to skip right to Level 2. Sake is lesser known and Level 1 may make the most sense.
Level 1: Define and Understand
Level 1 focuses on true beginner knowledge. We answer questions such as:
- What is wine or sake?
- What basic styles does it come in – dry, sweet, sparkling, red, white and rosé?
- What is the best way to serve it – temperature, glassware, food pairings
I often say for the wine courses that if you know that Chardonnay is a white grape that makes white wine that should be served chilled, and that Cabernet Sauvignon is usually a red wine, then it might make more sense to start at Level 2.
For Sake, however, Level 1 can be an easy way to start exploring a beverage category that is growing each day. We offer Level 1 Sake a few times each year with the next courses starting this winter WSET Sake Class
Level 2: Identify and Describe
Level 2 is where most WSET wine and spirit candidates start. Courses under Level 2 are also fine as beginner classes but they go into more depth then Level 1. The goal here is for a student to be able to look at any major wine or spirit bottle and describe what is expected inside without having to taste it – that doesn’t mean that we don’t taste in Level 2 classes – we absolutely do and a great component of Level 2 is to build strong foundational tasting skills.
Students who take Level 2 often tell me that their confidence has skyrocketed when it comes to choosing or talking about wines and spirits. I think Level 2 provides a smoother, perhaps less risky entry into the WSET system of courses, even for people with already strong wine knowledge. Our next set of Level 2 courses starts this February: Wine Courses for Beginners
Level 3: Explain
Level 3 is significantly more challenging than Level 2 and demands more study and participation time from the participant. Still, the depth of knowledge and tasting ability that comes from a Level 3 course is totally worth the effort. Level 3 courses do not have prerequisites.
The basic goal of Level 3 courses is for the participant to be able to explain the reasons why a wine or sake looks, tastes, and costs the way/amount it does. This Level deeply delves into natural and human forces that impact production and quality. Tasting plays an equal role to the theory here and students will certainly learn to blindly identify through sight, smell and taste how a wine or sake is made and its ultimate quality Level.
Level 4 Diploma: Analyze
Currently WSET only offers a Level 4 course in Wine and Spirits. This is a two-year program that requires participants first pass the Level 3 Wine course. The goal here is to learn to analyze the natural and human production factors, market trends and new technologies/approaches that are shaping today’s wine and spirit markets.
Participants build skills through first-hand, as well as book investigation into the major global wine and spirits production centers and companies. The course is incredibly challenging but well worth it!
So, there is no time like the present! Check out all of the WSET courses we offer and take the plunge!
by Adam Chase | Aug 9, 2016
One of the most common things I hear from people interested in the WSET program is “I want to take Level 2 but I can’t because I haven’t taken Level 1 yet.”
Let me set the record straight: you do not have to take Level 1 to take Level 2. In fact, for most people who have some basic wine knowledge I strongly recommend starting with Level 2.
Level 2 is the perfect entry into formal wine study and, as a course, builds a complete foundation for future learning or a confident, successful wine career. People enter Level 2 with various degrees of knowledge. Some people may know very little beyond grape names and wine brands – their foundation has a few key “brick” out, but needs to be more formally built. Other people may know quite a lot about a specific wine or wine region – Napa or Bordeaux for example – but have limited knowledge about other producing areas such Australia, Chile or Germany. For this person Level 2 fills in the holes and creates a solid wine knowledge structure.
Confidence is the key word to describe the outcome of a successful Level 2 candidate. The course focuses on creating a strong understanding of the major wine grapes and how they show themselves in regions across the globe. Level 2 provides a survey of wine styles and levels of quality. After Level 2, a student can look at any major wine label and identify how that wine should taste, its level of quality and relative price point. They can speak about, purchase and make recommendations on wine with confidence.
Level 2 also showcases how to taste like a professional. It introduces WSET’s famous Systematic Approach to Tasting, which creates an even playing field to compare and contrast all wines. During the 8 segments of the Level 2 course over 45 wines are tasted.
Level 2 delivers students enough knowledge to make them savvy wine consumers or assured wine professionals, but not so much as to overwhelm them. Grape Experience Level 2 classes are interactive and designed to be fun. People work together to figure out how to speak about a wine and creatively convey its attributes. There are no wrong answers or dumb questions. Instead, the class is a safe place to formulate new ideas, build better understanding and to network with other people.
The Level 2 course culminates with a one-hour, 50-question multiple choice exam. The exam tests knowledge learned in a fun, almost game-like way. I like to say it is sort of like playing “Who Wants to Be a Millionaire,” except you can’t phone a friend or ask the audience. What you can do is usually eliminate two of the four answer options.
So who is Level 2 really for? The answer is just about everyone. If you are thinking of taking a formal wine course or starting the WSET program than Level 2 is for you. If you are working in wine but want to enhance your knowledge to be better at your job or grow in your career, Level 2 is the place to start. If you are thinking about starting a career in wine or want to work in regions outside of the US than Level 2 is what you need to begin that process!
Grape Experience has several options available to join a Level 2 course. All can be found at https://www.grapeexperience.com/wine-and-spirit-school/beginner-wine-courses/
by Adam Chase | Jun 3, 2015
More and more bars, pubs and restaurants are focusing on their cocktail lists with the result that a customer has a huge range of options from which to choose. I like the trend of many smaller restaurants specializing in one particular type of spirit – Bourbon, Scotch, Rum and Tequila. It allows us to try different brands without committing to an entire bottle.
Some of my favorite recent cocktails have been at San Francisco’s Range and Hard Water, and at Boston’s Ribelle and Number 9 Park. The cocktail lists at these restaurants are creative and really show the great palate and skill of each bar’s mixologist.
At Range “The Remedy” is a great way to start an evening. This layered, spicy cocktail is based on Diplomatico Rum; Venezuelan rum that is often made in pot stills and aged in oak to induce more rich flavors. The rum is enhanced by combining it with ginger, sugar, lime, and, to give it a bit of a kick, chili. The key to this drink’s success is that it combines a refreshing component with a bit of heat on the finish. The result is a sensation of flavors that evolve on palate and makes you actually think about what you are tasting. Well done!
Hard Water focuses on Bourbon and offers flights for customers so that you can actually try several styles of this American whiskey in one sitting. As for cocktails, I’d recommend starting with “The Presbyterian.” This is a mix of 101 Wild Turkey Bourbon with ginger, lemon and soda. It is light, crisp and at the same time has real depth from the Bourbon and ginger mix. Adding the lemon here surprisingly gives this cocktail an extra bit of dimension that sets it apart from just being a simple mixed drink.
At Ribelle in Brookline, Massachusetts Hustle & Cuss is a cocktail that combines Amontillado Sherry, Browns Bourbon, a shot of espresso – called Ristretto – and honey shrub syrup. This may sound like a list of things that you might never combine, but it really works and shows incredible craft and daring. The Amontillado has a nutty slightly citrus flavor that is and enhanced by the dried fruit caramel notes of the Browns. The ristertto adds depth and richness, while the honey shrub keeps everything from becoming bitter. Definitely this is a drink to try!
Number 9 Park is one of Boston’s top restaurants. Wine director Cat Silirie is one of the best in the business and the list is fantastic. But the cocktail list here, managed by Bar Director Ted Kilpatrick, is what I love. There are actually two lists: one that is at the bar, the other that you need to ask for.
Every cocktail at No 9 Park shows creativity and craft, but the one that will stop you cold is “La Vie du Canard.” This is a drink made with Foie Gras and Bourbon. Yes, you read correctly, Foie Gras. It may not sound appetizing and certainly there is real debate about using this duck liver, given the way the birds are treated, but surprisingly it really works here. The drink is rich, but the addition of the Italian aperitif, Cocchi Americano and bitters such as Cynar make it lively and slightly spicy. This is a drink you sip slowly and think about long after the glass is empty.
