Scotch & Malt Whisky Workshop – August 21-22, 2017
INSTRUCTORS: Gregor Cattanach, Ewan Morgan, and Moonshine University instructors
EARLY BIRD SPECIAL: Register by July 31, 2017 for 2 nights at the Brown Hotel included with tuition.
Check-in date: 8/20/17, check-out date: 8/22/17
Join Moonshine University and Gregor Cattanach and Ewan Morgan for a two-day workshop developed to discover the many possibilities of what malt whisky has been historically, and what it can be today. Explore the different techniques used to make specialized, one-of-a-kind malt whisky.
In class you will get hands on with grains, ingredients, fermenting, distilling, and attempt to match liquid briefs using sensory analysis, flavor mapping and blending. By the end of this course, you will have an expanded knowledge of what it takes to craft your own unique malt whisky.
DAY 1 – MALT WHISKY
- HISTORY AND HERITAGE
- THE QUALITY ASPECTS OF NEW MAKE WHISKY (including Grain whisky)
- SENSORY EVALUATION
- FLAVOR PROFILING
- SENSORY PANELS
- WOOD & MATURATION
DAY 2 – THE BLENDERS LAB
- BLENDED WHISKY
- UNDERSTANDING THE CONSTITUANT PARTS OF A BLEND AND FLAVOR MAPPING
- FLAVOR MAPPING
- LIQUID BRIEF
- LIQUID CREATION – Practical Blending session
Out of stock