The Court of Master SommeliersSommelier · StudyBeta
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Spirits

What the Court’s Examination Syllabus 2026/2027 lists for Spirits, 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 distillation.
  2. Methods of production and qualities of the following products.
  3. Scotch Whisky. (Malt — blended)
  4. Irish Whiskey types and production.
  5. US Whiskey types.
  6. Cognac — Qualities, blending & ageing.
  7. Armagnac — Qualities, blending & ageing.
  8. Calvados — Qualities, blending & ageing.
  9. Tequila.
  10. Gin.
  11. Vodka.
  12. Rum.
  13. Terms used in production of each of the above.

Certified Sommelier

  1. Identify specific spirit types e.g.:
  2. Islay whisky.
  3. Fine Champagne.
  4. Armagnac.
  5. Marc / Grappa.
  6. Tequila & Mezcal.
  7. Eau de vie. (Fruit spirits)

Advanced Certificate

  1. Production / qualities of:
    • Flavoured spirits: Pastis, Ouzo, Raki Akvavit, Flavoured vodkas.
  2. Fruit — eaux de vie.
  3. Marc — Grappa.
  4. Mezcals.
  5. Principal Spirit producers / brands (All types).

MS Diploma

  1. Rum production and principal types / Producers.
  2. Eastern European spirits / Brands / producers.
  3. Fruit Eau de vie production. Names used in different producing countries.
  4. Technical details of production of major spirit brands.
  5. Regulations regarding production.
  6. Location of distilleries — Scotland.
  7. Styles and ageing requirements of principal spirit types.
In the course bookDistillation of spiritsChapter 5 · Spirits, Liqueurs, Beers and MineralsIntroductory and Certified: ready in the study portal →