Training Content
Lesson 1: Whisky Mashing and Fermentation, and Distillation Practice
Topic 1: Mashing and Fermentation
Topic 2: Hands-on Practice with 2.8L Distiller
Topic 3: Hands-on Practice with 20L Multifunctional Distiller
Topic 4: Observation and Hands-on Practice with 150L Distillation Equipment
Lesson 2: Introduction to Whisky History and Culture, and Beer Distillation Principles
Topic 1: Introduction to the history and classification of representative Scotch, Irish, American, and Canadian whiskies, as well as Japanese and other international whiskies
Topic 2: Detailed explanation of whisky mashing, fermentation, distillation, and maturation processes
Topic 3: Explanation of whisky raw materials
Topic 4: The correlation between the shape of the still and its functionality
Topic 5: Calculations in whisky distillation processes
Topic 6: Selection of oak barrels and explanations of barrel aging
Topic 7: Whisky blending and bottling
Lesson 3: Practical Distillation and Group Competition Practice
Topic 1: Hands-on Practice with 2.8L Distiller
Topic 2: Hands-on Practice with 20L Multifunctional Distiller
Lesson 4: Whisky Style Tasting and Flavor Substance Identification from Different Regions and Classic Categories
Topic 1: Identification of common flavor substances in distilled spirits
Topic 2: Tasting of whiskies from different regions
Topic 3: Tasting of whiskies from different categories
Topic 4: Tasting of whiskies with different styles
Lesson 5: Whisky Mixing Practice and Introduction to Cocktail Knowledge
Topic 1: Basic knowledge of cocktails - an introductory lecture
Topic 2: Cocktail preparation practice
Topic 3: Sharing the preparation of classic whisky cocktails
Lesson 6: Theory Examination Combined with Tasting Examination and Graduation
Training Time
TBD (To Be Determined)
Training Location
24 Jiuxianqiao Zhonglu, Chaoyang District, Beijing
China National Research Institute of Food and Fermentation Industries
Training Fee
5800.00 RMB
Registration Contact
Teacher Song: 18210087286
WeChat: song82026
