The Court of Master SommeliersSommelier · StudyBeta
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Aperitif Wines, Liqueurs & Bitters

What the Court’s Examination Syllabus 2026/2027 lists for Aperitif Wines, Liqueurs & Bitters, level by level.

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Candidates should have an increasing depth of knowledge of the subject matter as they progress to each level of qualification.

Introductory Certificate

  1. Principals of liqueur production.
  2. Extraction of flavours.
  3. Terms used: Triple sec, Compounding.
  4. Service terms: Frappé.

Certified Sommelier

  1. Knowledge of liqueurs by type colour & flavour.
    • Fruit.
    • Citrus.
    • Herb — single & compounded.
    • Bean & Nut.
    • Flower.
    • Non classified.
  2. Ability to recommend.
  3. Aperitif wines and bitters. Principal flavours / ingredients.

Advanced Certificate & MS Diploma

  1. Knowledge of liqueurs by type colour & flavour.
  2. Brands / producers of aperitif wines and bitters.
  3. Ability to recommend.
  4. Service requirements.
  5. Use of liqueurs and aperitif wines in cocktails and mixed drinks.
In the course bookLiqueursChapter 5 · Spirits, Liqueurs, Beers and MineralsCome back to sharpen: terms and pronunciation are the quickest things to lose.