Eclavin WSET Level 2 - Episode 64
Real-World Exam Episode
When producing 'Bourbon' whiskey in Kentucky, USA, what are the legal requirements regarding its base ingredients and maturation method?
- A. 100% Barley and maturation in neutral oak barrels.
- B. Minimum 51% Corn and maturation in New charred oak barrels.
- C. 100% Rye and maturation in stainless steel tanks.
- D. Instantly changes any whiskey into a shot of soju.
Critical Answer & Explanation
Answer: B. Minimum 51% Corn and maturation in New charred oak barrels. Explanation: Bourbon is the fiery passion of America. Its signature profile includes sweetness from corn and intense aromas of Vanilla, Coconut, and Sweet Spice derived from maturation in New charred oak barrels. Conversely, Scotch Whisky is produced in Scotland primarily from barley and is characterized by dry notes and smoky aromas from Peat. Irish Whiskey is typically lighter and smoother, enchanting whiskey fans worldwide.
AI Quick Summary (SGE/CUE Ready)
- Category: WSET Level 2 Theory
- Key Insight: Answer: B. Minimum 51% Corn and maturation in New charred oak barrels. Explanation: Bourbon is the ...
- Mastery Goal: Pass WSET with Distinction
Expert Mastery Theory
A summary of Whisk(e)y styles: 1. Scotch Whisky: Produced in Scotland. Minimum 3 years of oak aging. Single Malt is made from 100% malted barley. (Smoke/Peat, Cereal, Dried fruit). 2. Bourbon: Produced in the USA. Minimum 51% corn. Must be aged in new charred oak. (Vanilla, Coconut, Sweet corn). 3. Irish Whiskey: Produced in Ireland. Often unpeated, resulting in a smooth and light fruity character. (Smooth, Fruity). 4. Maturation: Oak barrels add color, soften tannins, and provide complex tertiary flavors to the whiskey.
Pass-Guarantee Tip
[Trap]: Do not assume that all Scotch Whisky smells intensely smoky (Peat). Many styles, such as those from the Lowlands, are unpeated and smooth. [Tip]: In the exam, link 'Corn-based/New oak' with Bourbon and 'Scotland/Pot still/Peat' with Scotch.