WSET adds new spirits qualification as part of review


WSET Spirits Classroom

A new qualification has been launched by the Wine & Spirit Education Trust (WSET) to provide the trade with a higher-level knowledge of spirits.

The WSET Level 3 Award in Spirits will be available from August 1, 2019, providing a follow-up to Levels 1 and 2. It will provide greater detail on production choices and their impact on style and quality and cover a broader spectrum of world spirits, such as baijiu, soju and shochu.

After the development of the spirits training, the WSET has revamped its Level 2 Award in Wines and Spirits and Level 4 Diploma in Wines and Spirits so that they focus exclusively on wines.

The WSET Level 2 Award in Wines and the WSET Level 4 Diploma in Wines will each benefit from an enhanced, updated specification and learning materials. Both will be available from August 1, 2019.

The new qualifications, offering brand-neutral training, are the next step in WSET’s strategy to provide dedicated awards in three distinct subject-matter streams: wine, spirits and sake.

WSET chief executive Ian Harris said: “WSET has provided best-in-class education and qualifications to drinks professionals and enthusiasts for 49 years. We continually work to ensure that our qualifications remain current and job-relevant, equipping students with the skills and expertise they need.

“Extensive consultation with key industry stakeholders indicated a clear demand for specialist product education in the categories of wine, spirits and sake. Our newly updated suite of qualifications directly addresses this demand, completing the separation of our products into three distinct subject-matter streams.”

Matthew Forster MW, director of WSET Awards, added: “These changes to the WSET qualification portfolio offer exciting new study opportunities for wine and spirits professionals and enthusiasts.

“We are looking forward to working with our approved programme providers across the world to facilitate a smooth transition to all new qualifications for educators and students alike.”

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