Description
WSET Level 2 Award in Spirits
The WSET Level 2 Award in Spirits is an intermediate-level qualification exploring spirits and aromatized wines for those working in the industry or spirits enthusiasts. This qualification is intended for beginners wishing to learn about a wide range of spirits or those seeking to build on the introductory knowledge gained with the WSET Level 1 Award in Spirits.
If you are a waiter, bartender, or a sommelier, you’ll be able to explore key practices and principles of serving spirits and the uses of spirits in cocktails, while learning about the fundamental production methods, principal raw materials, and the discovery of how these components are used to create key spirit styles.
In preparation for your upcoming course, please review the specification provided.
To see if this course is right for you, take the Level 2 Award in Spirits assessment quiz here.
This course provides a textbook, tasting samples, and the exam. Upon successful completion you will receive a digital WSET certificate and badge, and will be able to use the associated WSET certified logo.
Course Date and Time
November 2nd – 4th, 2025
November 2nd – Lecture 9:00am – 4:00pm CLST
November 3rd – Lecture 9:00am – 4:00pm CLST
November 4th – Review & Exam 9:00am – 1:00pm CLST – review, 3:00pm CLST – exam
Please adjust accordingly for your time zone.
Course Location
Along with the lectures and instructions, students will experience various spirits samples guided by the instructor to illustrate the variety of key styles.
In-Person (Review lectures & Exam)
Escuela de Sommeliers de Chile
El Director 6136, 7570181 Las Condes, Región Metropolitana, Santiago, Chile
- Please note that all paper exams will be distributed IN-PERSON.
IMPORTANT NOTICE
- Must be age 21 or over to register and take the exam.
- Photo ID is required for participation in the exam.
- Registration will close when the course reaches capacity or the enrollment deadline (October 19, 2025) has passed. Please be advised, late registration may incur additional charges for textbook rush order shipment fees.
- Reasonable adjustments may be available upon request. Please contact us at info@sakeschoolofamerica.com for more information.
REFUNDS / CANCELLATIONS
If the student cancels their registration before tasting samples have been shipped, you will receive a full refund. If the student cancels registration after tasting samples have been shipped, we will not be able to refund you. However, you can apply your course fee to future classes.
PREREQUISITES
There are no entry requirements for this qualification. You must be of legal drinking age in the country where you are attending the course to participate in any alcohol tasting. However, this is not a barrier to successfully completing the qualification. Requirements may vary by course provider.
EXAM
IN-PERSON Exam:
Tuesday, November 4th, 2025 at 3:00pm CLST
Escuela de Sommeliers de Chile (Sinergia Lab)
El Director 6136, 7570181 Las Condes, Región Metropolitana, Santiago, Chile
Your exam will be assessed by a closed-book exam of 50 multiple-choice questions, to be completed in 60 minutes or one hour.
All exams will be distributed in-person at the location. Please make sure to arrive at least 10 minutes early for checking-in.
The grading scale will be as follows:
- Pass: 55% – 69%
- Pass with Merit: 70% – 84%
- Pass with Distinction: 85% or more
Re-sitting an Exam:
If you need to retake the exam, the fee will be $70.00. Please email us to schedule a retake info@sakeschoolofamerica.com
What’s Covered
- How to taste and describe spirits using the WSET Level 2 Systematic Approach to Tasting Spirits ® (SAT)
- The techniques used during the four stages of spirits production: processing the raw material, alcoholic fermentation; distillation; and post-distillation operations
- How techniques used during the four stages of production determine the style of a spirit
- How aromatized wines are made
- How a balanced cocktail is made and examples in four notable cocktail families (the spirit-forward, the short sour, the highball and the long sour)
- How local production traditions, coupled with local laws, are used to create different styles of spirits in the following categories:
- fruit spirits
- whisky/whiskey
- sugar cane spirits
- Tequila and Mezcal
- vodka
- Flavored spirits (spiced rum, flavored vodka, gin, aniseed spirits, bitter spirits/amaro, cocktail bitters, liqueurs)
Instructor: Toshio Ueno
Vice President & Co-Founder, Sake School of America
Master Sake Sommelier, Sake Service Institute
Master of Sake, Sake Service Institute
2016 Sake Samurai, Japan Sake Brewer’s Association
DipWSET, Wine & Spirit Education Trust Diploma
Certified Shochu Meister, Kagoshima University
Certified Sake Educator Level 3, Wine & Spirit Education Trust
Certified Spirits Educator Level 3, Wine & Spirit Education Trust
Certified Armagnac Educator, BNIA Academy
Beer Adviser, Food & Beverage Organization Japan
Nanbu Toji Guild, Toji Candidate, Accredited Specialist,
2020 Awamori Jinbner, Okinawa Distillers Association,
2021 Japanese Cuisine Goodwill Ambassador, Ministry of Agriculture, Fisheries & Forestry
2022 Yamanashi Ambassador, Yamanashi Prefectural Government
2023 Foreign Minister’s Commendation, Ministry of Foreign Affairs of Japan
2025 Gin Rectifier, The Gin Guild
Member: Circle of Wine Writers, Association of Wine Educators
Born in Yamanashi Prefecture in Japan where his family has grown wine grapes for generations, Toshio Ueno grew up helping the business from a young age. After college studies in America, he joined a pastry and wine company, where he was put in charge, overseeing the personal wine collection of the company’s president. It was at this point when intrigue set in for him to enter the world of wine stewardship and research.
Toshio Ueno is currently Director of Sake Specialist Department in marketing Japanese liquor to the mainstream American market. With his unique knowledge and expertise in both eastern and western liquors, Jizake and Shochu of the east, and wine and beer from the west, he aims to further promote Japanese food and liquor cultures to new, international audiences.
