Course Title: World of Whisky Level Two
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 offer students a thorough understanding of whisky, including its history, production techniques, and the ability to communicate its nuances when requested effectively. The course will concentrate on the whisky regions of the United States and Canada. Additionally, it will include training in public speaking with a focus on storytelling, marketing of upscale products, deductive tasting, and palate competency.
Learning Objectives:
- Develop a deep knowledge of the history and practical knowledge of whiskey from the United States and Canada, as well as methods of production in both regions
- Improve 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 find your audience and market to them effectively
- Understand the science of food sensory experiences and how to connect them with whisky
Course Outline:
DAY ONE:
Class Introductions
DAY ONE – PART ONE
Deductive Tasting Session 1: primary grain style comparisons
Segment 1: North America BC-1800
- The origin history of whisky and spirits in North America from BC to the late 1700s through the founding of America and the beginnings of Kentucky settlement
- BC and Settlement
- Britain and Revolutionary War
- Early America and Whiskey Rebellion
- Kentucky Origins
DAY ONE – PART TWO
Deductive Tasting Session 2: bourbon mash bill comparisons
Segment 2: North American Whiskey 1800-1900
- Early Kentucky history
- Whisky Innovation in the 1800’s
- Civil War
- Whisky and Slavery
- Whisky and Fraud
- Whisky Goes Big Business
DAY ONE – PART THREE
Deductive Tasting Session 3: primary grain style comparisons
Segment 3: North America Early 1900’s
- Lead up to Prohibition and WWI
- Prohibition
DAY ONE – PART FOUR
Deductive Tasting Session 4: bourbon proof variation comparisons
Segment 4: Whisky And the Science of Food Pairing
- Deep dive into the categories and science of food pairing
- The history of food science and how chemistry and sensory development in food overlap with whisky
- Judged food pairing event
Deductive Tasting Session 5: Primary grain style comparisons
Deductive Tasting Session 6: Food pairing whisky choices
DAY TWO
DAY TWO – PART FIVE
Deductive Tasting Session 7: Whisky Judging Trio
Segment 5: The Art of Whisky Judging
- An overview of whisky judging competitions, styles of judging, and styles of industry analysis
DAY TWO – PART SIX
Deductive Tasting Session 8: regional rye style comparisons
Segment 6: North America from Prohibition to the Modern Era
- The Whisky Legislation Era
- Growth of Craft and Modern Whisky Business
DAY TWO – PART SEVEN
Deductive Tasting session 9: New Make style comparisons
Segment 7: North American Craft
- Overview of Craft Whisky in the United States
DAY TWO – PART EIGHT
Segment 8: Whisky in Canada
- History of Canadian Whisky
- Overview of the primary production and product category styles
- Canadian Craft across Territories and legislations/growth
WRITTEN TEST
DAY TWO – PART NINE
Deductive Tasting Session 10: Corn Whisky Comparisons
Deductive Tasting Session 11: Tennessee Whiskey Comparisons
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 12: age statement comparisons
Segment 10: Marketing and Advertising Communication
- Understanding the difference between marketing and advertising.
- Identifying and talking to your audience and speaking the language that grows and develops your brand and community.
DAY TWO – PART ELEVEN
Segment 11: Wrap up with Encouragement and Challenge
GRADUATION / WRAP-UP
Note: This syllabus is subject to change at the instructor’s discretion.