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THURSDAY |
| 8.00 AM |
Welcoming |
| 8.30 AM |
Irene Baxter: What’s in a name? Legal definitions of Scotch Whisky and some other whiskies. |
| 8.50 AM |
Douglas Murray: The whisky process and the flavour creating steps. |
| 9.30 AM |
David Thomson: How Annandale Distillery used sensory profiling to develop a distillery process to produce a unique Single Malt Scotch Whisky. |
| 10.15 AM |
Karine Kormann: Whisky unveiled: The chemistry behind every sip.
Tasting |
| 11.00 AM |
Break |
| 11.15 AM |
Binod Maitin: Key Aroma and flavours of Whiskies : Flavourists’ Perspective |
| 12:00 PM |
Marco Cardin: Exploring Aroma: a case study on traditional whisky and accelerating-aging spirit.
Tasting |
| 12:30 PM |
Irene Baxter: Understanding and measuring whisky flavour: The role (and challenges) of sensory analysis.
Tasting |
| 1.10 PM |
Lunch |
| 2.00 PM |
Kami Newton: Rethinking nose-palate-finish: Are sensory assessments due an update |
| 2:45 PM |
Spencer Hyman: Chocolate and whisky tasting.
Tasting |
| 3:30 PM |
Break |
| 4:00 PM |
The Johnnie Walker Whisky Experience |
| 7:00 PM |
Whisky pairing dinner - Scotch Malt Whisky Society
Bill Littlejohn award ceremony with Craig Duckham
Meal 7:00-9:30
Tasting 9:45 – 10:45
Departure at 11:30
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FRIDAY |
| 8:30 AM |
Departure from Edinburgh (Johnnie Wlaker, Price Street) |
| 10:00 AM |
Glenkinchie Distillery visit, attendees will be split into four groups.
Group 1: 10:00-11:30
Group 2: 10:20-11:50
Group 3: 10:40-12:10
Group 4: 11:00-12:30
Whisky flavour creations will be evaluated by our judges.
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| 12:30 PM |
Lunch |
| 1:30 PM |
Bus leaving the distillery to Edinburgh |
