Example Programme

Monday (Day 1)

 08.45: Assemble at Cardhu Distillery - Coffee on arrival

09.00: Opening of School Welcome by James Campbell, Chairman SoSWF.

Today’s Subjects: Barley to Wash

Venues: Morning, Cardhu. Afternoon, Dufftown

09.05: Introduction to Programme, Round the Table
Eric Walker, BSc, M.Malt, MBA, FIBD, retired Senior Distillery Manager (school’s headmaster)

Looking at the day ahead
Dr Bill Crilly, BSc, FIBD, retired Senior Distillery Manager (committee)

“Overview of Scotch Whisky Industry”.
Vic Cameron, BSc, Dip Dist, VC Services

09.30: Lecture 1.

 “Barley, Malting and Malt” (with samples)  
M
ark Kinsman, BSc M.Malt, Customer Service Manager, Bairds Malt

10.30: Coffee/tea break at Cardhu Distillery

10.45: Lecture 2

‘’Scotch Whisky Mashing and Fermentation’’ 
Eric Walker, BSc, M.Malt, MBA, FIBD (committee)

12.00: Pre-prandial Nosing, Tasting and Judging

12.30:  Lunch at Cardhu Distillery

13.30: Depart for Balvenie Maltings and Distillery

14.00: Technical Visit Balvenie Maltings and Distillery
Nosing and tasting in the Robbie Dhu Centre
Graham Manson, Pru Jowett, distillery managers

16.45: Round up for the day
Vic Cameron

Tuesday (Day 2)

08:45: Assemble at Cardhu Distillery
Coffee on arrival

Today’s Subjects: Wash to New make Spirit

Venues: Morning Cardhu, Afternoon Rothes

 09.00: Introduction and looking at the day ahead
 Dr Bill Crilly

09.10: Lecture 3.

‘’Distillation:

a.The Scientific Principles of Distillation.
b. Batch Distillation for Scotch Malt Whisky
c. Continuous Distillation for Scotch Grain Whisky”
Dr Stuart Watts BSc, Girvan Site Leader, William Grant & Sons Ltd

10.30: Coffee/tea break at Cardhu Distillery Suite

10.50: Lecture 4.

 “All about Copper Stills and Condensers”
 Alan Winchester, Dip. Distil, FIBD, Distilling Manager, Chivas Bros Ltd.

Pre-prandial Nosing, Tasting and Judging
12.20:  Lunch at Cardhu Distillery

13.00: Technical Visit, Cardhu Distillery
Laura Sharp, Polly Logan, Managers

13.45: Depart for Rothes

14.10: Technical Visit, Glen Grant Distillery

14.50: Coffee and chat at Glen Grant Distillery
Greig Stables, Plant Director

15.10: Depart for Forsyth’s
15.30: Technical Visit to Forsyth’s
Fiona Toovey

16.30: Round up for Day
Vic Cameron

17.00: Depart for Accommodation

Wednesday (Day3)

08.45: Assemble at Cardhu Distillery
Coffee on arrival

Today’s Subjects: New make Spirit to Scotch Whisky

Venues: Morning Cardhu, Afternoon Various

 09.00: Introduction and looking at the day ahead 
Dr Bill Crilly

9.10: Lecture 5.

 “New Make Spirit – Flavour Profiles and Spider Diagrams”
Diane Stewart, BSc, PGCert, Dip.Distil, Research Scientist, Scotch Whisky Research Institute

10.10: Coffee/tea break at Cardhu Distillery

10.30: Lecture 6.

“Wood for Scotch Whisky Maturation 
Andrew Russell, General Manager, Speyside Cooperage.

11.15: Lecture7.
 “Maturing and Nurturing Scotch New Make Spirit”. 
Graham Eunson, General Manager, Tomatin Distillery.

12.00: Lunch at Cardhu Distillery

12.30: Depart for Speyside Cooperage 
13.00:Visit Speyside Cooperage 
Andrew Russell

13.45: Depart for Knockando Distillery

14.15:Technical Visit, Knockando to see
Distillery and Warehousing/Blending
Presentation JW Perfect Pour 
Laura Sharp, Polly Logan, Managers

15.30: Round up and presentation of souvenirs.
Dr Bill Crilly

School closes

Retail Therapy in the Shop

16.30: Depart for accommodation

 19:00 for 19:30Graduation Dinner The Dowans Hotel, Aberlour
Ends 23:00

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