Sensory Workshop

Discover the skills required to take your products to the next level of consistency and quality in this hands-on course. Attendees will benefit from a 2-day program focused on the use of sensory analysis methods in distillate production, product development, and quality control.

With tastings set up throughout the class, you’ll get the full sensory experience as you examine the variety of flavors and aromas found in whiskey, rum, gin, and more. You’ll also gain key insights into how sensory features are affected by each stage of production, maturation, filtration, and bottling. In addition to learning and applying a range of advanced sensory techniques, you’ll also have the know how to detect off notes or “faults” that can occur at various points through production, along with how to set up QA/QC programs for your facility.

By the end of this workshop, you’ll walk away with the knowledge and skill set needed to confidently sniff out problems and opportunities in your own distillery, troubleshoot potential quality issues and implement solutions that may end up saving your next production from disaster.

In addition to gaining valuable insights on sensory analysis, product development, and quality control, we’ll take an in-depth look at:

• Sensory analysis & methodology
• Sensory for production of whiskey, rum, vodka, and other spirits
• Distillate evaluation
• Aroma & flavor development
• Applications to production & product development
• Detecting & correcting off notes/flaws
• Developing sensory quality control programs
• And more!

Tuition includes all class materials; breakfast, lunch, and refreshments, and transportation between our contracted hotel and our campus.

**Early Bird Registration covers your stay at our contracted hotel from the night before Day 1 to the last day of class. The Early Bird deadline is 4 weeks before the first day of class