Course Title: World of Whisky Level One

Course Duration: 2 days
Grading Policy:
– Written Test on Whisky history, production, and styles: 75% passing grade required: 70%
– Class Participation: 20%; This is judged based participation in group discussion and public speaking portions
– Deductive Tasting Assignments: 10%; This is judged by participation in the trio tastings as we talk through each trio

Course Description:
This course is designed to give students a comprehensive understanding of whisky, including its history, production methods, and the art of effectively communicating its nuances when asked about it. Students will explore the primary whisky regions from around the world, such as the United Kingdom, Ireland, Canada, the United States, and Japan. The course will also cover public speaking, emphasizing storytelling and marketing of high-end products, deductive tasting, and palate competency training.

 Learning Objectives:

  • Acquire a comprehensive knowledge of the history and practical aspects of whisky regions worldwide and the production methods in all significant whisky regions.
  • Improve public speaking and storytelling skills to communicate whisky information effectively.
  • Develop the ability to recognize and describe whisky flavors and aromas by building a catalog of scents, tastes, and historical palate references.
  • Understand the marketing strategies and techniques used to promote upscale whisky products.
  • Distinguish between the difference between knowledge and connection and between gurus and shepherds.

 

Course Outline:

DAY ONE:

Class Introductions

DAY ONE – PART ONE

Deductive Tasting Session 1: grain style comparisons

Segment 1: Introduction to brain science and the art of communication

– Overview of the course and its objectives

– Introduction to brain science and sensory understanding 

DAY ONE – PART TWO

Deductive Tasting Session 2: grain style comparisons

Segment 2: Whisky History

– Intro to the origins of whisky in all the significant regions of the world

DAY ONE – PART THREE

Deductive Tasting Session 3: grain style comparisons

Segment 3: Whisky And the Science of Food Pairing

– Intro into the categories and science of food pairing

– The history of food science and how chemistry and sensory development in food overlap with whisky

DAY ONE – PART FOUR

Deductive Tasting Session 4: grain style comparisons

Segment 4: Whisky in Scotland

– Intro into the major historical events in Scotland that influenced whisky

– Overview of the primary production and product category styles 

DAY ONE – PART FIVE

Deductive Tasting Session 5: country style comparisons

Segment 5: Whiskey in Ireland

– Intro into the major historical markers of whiskey in Ireland

– Overview of the primary production and product category styles

DAY ONE – PART SIX

Deductive Tasting Session 6: country style comparisons

Segment 6: Whisky in the USA

– Intro into the significant historical markers of whiskey in the United States

– Overview of the primary production and product category styles 

DAY ONE – PART SEVEN

Deductive Tasting Session 7: country style comparisons

Segment 7: Improv Public Speaking Exercise

– Improv exercise to develop techniques and practice for public speaking

DAY TWO – PART EIGHT

Segment 8: Whisky in Canada

Deductive Tasting Session 8: country style comparisons

– Intro into the major historical markers of whisky in Canada

– Overview of the primary production and product category styles 

DAY TWO – PART NINE

Deductive Tasting Session 9: internal style comparisons by country

Segment 9: Whisky in Japan

– Intro into the major historical markers of whisky in Japan

– Overview of the primary production and product category styles

WRITTEN TEST

DAY TWO – PART TEN

Deductive Tasting session 10: internal style comparisons by country

Segment 10: Marketing Writing and Advertising Communication

– Intro to writing as it relates to advertising and marketing

– Writing exercises and training for brevity and clarity in communication 

Segment 11: Public Speaking

– In-depth instruction in the art of public speaking

– Overview of event planning and running

DAY TWO – PART ELEVEN

Deductive Tasting Session 11: internal style comparisons by country

DAY TWO – PART TWELVE

Segment 12: Wrap up with Encouragement and Challenge

Deductive Tasting Session 12: internal style comparisons by country

GRADUATION / WRAP-UP

Note: This syllabus is subject to change at the instructor’s discretion.

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