Master the skills required to take your products to the next level of consistency and quality. In this hands-on, two-day course combining theory with practice, attendees will examine the use of sensory analysis methods in distillate production, product development, and quality control.
With tastings and sensory training sessions set up throughout the class, you’ll discover the variety of flavors and aromas found in spirits, including potential off notes or “faults.” In addition to learning and applying a range of advanced sensory techniques, you’ll also have the chance to engage with instrumental methods and tools used for detecting and correcting these faults, including gas chromatography and biomimetic technology.
By the end of this class, you’ll have the knowledge and skill set needed to confidently sniff out problems in your own distillery, troubleshoot causes, and implement solutions that may end up saving your next production from disaster.
This class is taught by Nancy Fraley, Whiskey & Rum Blender and Consultant at Nosing Services; Director of Research & Instructor of Blending with the American Distilling Institute; and Creator of the Craft Whiskey Aroma Wheel, a sensory tool for distillers and whiskey connoisseurs.
Tuition includes all class materials; breakfast, lunch, and refreshments; an invite to First Round at The Brown networking event; and transportation between our contracted hotel and our campus. $2,495
**Early Bird Registration covers your stay at our contracted hotel from the night before Day 1 to the last day of class.
Sign up for our newsletter to get notifications on new class dates and times, as well as special offers. Just enter your email address here.