ABV Entry Proof For Whisky
What different does the ABV that a spirit enters a barrel have on the final product? Find out in this informative masterclass. Attendees will get to taste a range of whiskies which enter the barrel at different ABVS so they can experience the difference for themselves.
Our popular, annual talk on topical gin matters returns! This year, we have one talk, but two topics:
Part One: Compounding – the art of compounding or making gin via infusion has occasionally been maligned by distillers, but with rising fuel costs is it time for this low energy production alternative to get a second look? Ben Marston of Puddingstone Distillery will share some his recent findings on the topic.
Part Two: The Chemical Composition of London Dry – Rachel Sutherland, in conjunction with Warner’s Distillery and the University of Nottingham, will share some of her recent work on the analysis of a London Dry Gin during a production run. This is a great opportunity to understand how a gin changes during a still run using both chemical analysis and tasting samples.
James Bond Drinks
Thursday 6th October is sixty years to the day that the first James Bond film, Dr. No, was released at cinemas and to celebrate our own in-house 007 fan David T Smith will guide you through some of the secret agent’s drinks in this fun, but informative session. Which will include a tasting of a vintage bottle of Dimple Haig – a whisky favoured by the famed secret agent.
New Make Whisky Tasting
Before there was whisky, there was new make whisky and it’s always been thus. For a while, the market’s attention has been focused on the impact of the barrel: toasting, charring, finishes, etc., but now that a new generation of whisky producers have released their aged products, new make is back in vogue. Join Millie Milliken, IWSC’s Spirits Communicator of the Year and self-confessed new make fanatic for an informative and enjoyable tasting of new make spirits, exploring yeast strains, base materials, and much more.
Salt In Spirits – A Practical Guide
Sweetness can really add something to spirits and liqueurs actually require it, but what about the other side of the coin: what about salt. There has been a small, but increasing number of distillers using salt in their spirits, whether as a botanical, post-distillation infusion, or in the proofing process. It can add flavour, texture, and a little “je ne sai quoi” to any spirit, whether that be that rum, whisky, gin, brandy, or liqueur. This session will explore questions such as: what sort of salt should you use? does it make a difference? and what are the pitfalls to watch out for?
Species of Oak – Barrel Tasting
Join independent spirits expert Julia Nourney for an eye-opening session exploring the difference that the species of oak used for aging can make on a spirit: from European to American oak and a number of others besides. This will showcase how the impact of maturation goes beyond the factors of time, toast, and char.
Training The Senses With Julia Nourney – Blind Tasting
A rare opportunity to hone your tasting abilities with spirits expert Julia Nourney. In this session, Julia will explain how the senses work, how to train your palate, and how things are not always what they seem.
UK Rum – Coming Of Age
The unaged spirit is a graceful and pure expression of the underlying base material, fermentation, and distillation, but, for some, rum really comes into its own when the spirit has been matured or aged with wood. The UK is moving into this area at an increasing pace, with 3 year old rums that have been both produced and matured in the UK now available from both England and Scotland. Join rum expert Peter Holland of The Floating Rum Shack as he explores some of the more exciting variations of aged rum from the UK, including some exciting three year old spirits.