2014 Whisky School
The 2014 School will be held from Tuesday 29th April - Thursday 1st May. Spread over a 3-day period, the school examines all aspects of whisky making including malting, mashing, brewing, distilling and maturation. The Whisky School is aimed at whisky enthusiasts who wish to learn more of the technical aspects of the creation of Malt Whisky and is held at the start of the Festival. The School features three full days of action with fascinating in-depth lectures and a series of behind the scenes visits so pupils will depart with a Diploma and real understanding and experience of malt whisky-making in Speyside. The lectures will be presented by speakers of international standard, all from within the Whisky Distilling Industry and the Institute of Brewing and Distilling.
The School is limited to a small and exclusive group and the programme is designed so that personal attention can be given and questions asked at the lectures and site visits. All the lecturers and site managers are happy to share their passion for malt whiskies with you and answer all questions. The lectures will take place in the inspiring surroundings of Knockando Distillery Conference Centre.
A deposit will be required in January 2014 to secure the booking and the remainder can be paid up to 4 weeks prior to the school starting. Transport to site visits, tea/coffee and lunches are included as well as a ticket to the festival Opening Dinner which takes place on 1st May 2014. Transport to and from your accommodation is also offered free of charge when staying in the Archiestown, Rothes and Craigellachie area. A list of available accommodation will be provided when you register interest.
The Whisky School will be held at the start of the Festival. Feel free to stay on for some Festival Spirit and put your freshly acquired knowledge to the test!
There are only 16 places available. For further information or to register interest please contact Mary Hemsworth or Whisky School Director Ed Dodson via the website 'contact us' enquiry button.
Dr Stephen Lunn attended the school in May 2009; "I approached the school with a degree of trepidation, since I had little real idea of what it would involve. I soon found that my fears were without foundation. The four members of the Organising Committee had over 160 years in the whisky industry between them and they were present throughout the duration of the School, available to respond to questions raised by those attending. The venue and hospitality extended by those at Knockando Distillery, which was central to the formal lectures and one of the field trips, was first class.The balance between lectures and field trips, to reinforce the facts was truly excellent, and the selection of the speakers by the Organising Committee was near faultless. The catering throughout, and the final dinner, were served with style and humour and allowed both speakers and members of the Whisky School to come together for discussion. I had come to the School thinking that I knew a little about the making of Scotch Whisky, and went away realising just how little I had known when I arrived, leaving with an enthusiasm and determination to learn more. I would thoroughly recommend that anyone interested in the production of Scotch whisky attend this course".