Course Title: World of Whisky Level Three
Course Duration: 2 days
Grading Policy:
- Written Test on Whisky history, production, and styles: 75% needed to pass: 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 offers students a comprehensive understanding of Whisky from Scotland, Ireland, England, and Wales. The curriculum revolves around the history of whisky, its production methods, and the effective communication of its subtleties. The course includes training in public speaking and storytelling, food pairing, marketing to specific demographics, deductive tasting, and training to improve palate competency.
Course Objectives:
- Develop a deep knowledge of the history and practical knowledge of whisky regions of the UK and Ireland, as well as methods of production in those whisky regions
- Enhance public speaking and storytelling skills to communicate whisky-related information effectively.
- Develop palate competency and deductive tasting abilities by building a catalog of whisky scents, tastes, and historical palate references.
- Understand the marketing strategies and techniques used to promote upscale whisky products.
- Overview and practical understanding of whisky blending, including a blending exercise
Course Outline:
DAY ONE – PART ONE
Deductive Tasting Session 1: country comparisons
Segment 1: Origins of Scottish Whisky
– Overview of distillation history in the world
– Origins of Scottish distilling
DAY ONE – PART TWO
Deductive Tasting Session 2: budget blend style comparisons
Segment 2: Scottish Whisky History 1700-1900
– Chronological walk through the significant historical impact moments in Scottish Whisky History
DAY ONE – PART THREE
Deductive Tasting Session 3: country comparisons
Segment 3: The prominent families in Scottish Blending History
– Walkthrough of the primary families involved in growing Scottish Whisky and dominant families responsible for the Scottish Blending history.
DAY ONE – PART FOUR
Deductive Tasting session 4: regional style comparisons
Segment 4: Scottish Whisky History 1900-Today
– Chronological walk through the significant historical impact moments in Scottish Whisky History in the 1900s through to the present era.
DAY ONE – PART FIVE
Deductive Tasting Session 5: wine cask style comparisons
Deductive Tasting Session 6: barren finishing style comparisons
Segment 5: Introduction to Sherry
– Overview of Sherry and tasting introductions to the various types of Sherry
DAY TWO – PART SIX
Deductive Tasting Session 7: production style comparisons
Segment 6: Whiskey in Ireland
– Major historical markers of whiskey in Ireland
– Overview of the primary production and product category styles
DAY TWO – PART SEVEN
Deductive Tasting session 8: blending style comparisons
Deductive Tasting Session 9: age variation comparison
Segment 7: Whisky in the UK
– Intro into the significant historical markers of whisky in England and Wales, as well as an overview of modern craft in the UK
WRITTEN TEST
DAY TWO – PART EIGHT
Deductive Tasting Session 10: single brand product comparison
Segment 8: Food Science and Whisky
-Deeper dive into the sensory impact of food when interacting with whisky
DAY TWO – PART NINE
Segment 9: Marketing Writing and Advertising Communication
– Deep dive into writing as it relates to advertising and marketing
– Writing exercises and training for brevity and clarity in communication
DAY TWO – PART TEN
Deductive Tasting session 11: identical age statement comparison
Segment 10: Whisky Blending
– Overview of Whisky Blending and the various techniques and approaches.
– Practical judged exercise in blending
DAY TWO – PART ELEVEN
Deductive Tasting session 12: whisky blending exercise
Segment 11: Wrap up with Encouragement and Challenge
GRADUATION / WRAP-UP
Note: This syllabus is subject to change at the instructor’s discretion.