The team are currently working on the 2024 programme which will be published when ready, in the meantime here is what the school offered in 2023. The School will extend to Sunday evening in 2024
- Day 1 - Monday
08:45 Assemble in the Conference Centre, Mansfield Hotel, Elgin
09:00 Opening of School - Welcome by George McNeil, Chairman, Spirit of Speyside Whisky Festival
Today’s Subjects: Barley to Wash
09:05 Introduction to Programme and Round the Table Introductions, Alan Winchester (Whisky School’s headmaster) followed by an “Overview of the Scotch Whisky Industry” by Alan Winchester, FIBD
09:30 Lecture 1: “Barley, Malting and Malt” with samples, Mark Kinsman, Maltster [retired], FIBD, BSc, M.Malt,
10:30 Q&A
10:45 Coffee/tea break
11:00 Lecture 2: ‘’Scotch Whisky Mashing and Fermentation’’ Richard Beattie, GlenAllachie Distillery Production Director BSc, FIBD.
12:15 Q&A
12:30 Pre-prandial Nosing, Tasting of a selection of Speyside Single Malt Whiskies with Ann Miller and Jimmy Simpson
13:00 Lunch in the hotel
14:00 Depart for visits to distilleries in two groups.
Technical Visits to one or two Distilleries – details TBC
16:30 Return to Hotel
17:00 Round up for the day with Alan Winchester and the Committee
- Day 2 - Tuesday
Today’s Subjects: Wash to New Make Spirit
08:45 Assemble in the Conference Centre, Mansfield Hotel, Elgin
08:50 Introduction and looking at the day ahead, Alan Winchester, School Headmaster
09:00 Depart for Technical Visits of Workshop and Stores, Forsyth’s, Coppersmiths hosted by Forsyth’s Staff and a Cooperage with group split in two for both visits.
12:10 Return to Hotel
12:45 Lunch in the hotel
13:45 Q&A on morning visits with the Committee
14:00 Lecture 3. ‘’Distillation by Dr Stuart Watts BSc, Distilleries Director, Wm Grant & Son Ltd.
a. The Scientific Principles of Distillation
b. Batch Distillation for Scotch Malt Whisky
c. Continuous Distillation for Scotch Grain Whisky
15:15 Q&A
15:30 Coffee/tea break
15:45 Lecture 4: “The Science of Flavour in New Make Spirit Part 1” Robert Fotheringham, Global Technical Manager, Lallemand Biofuels & Distilled Spirits
17:00 Q&A
17:15 Round up for the day with Alan Winchester and the Committee
17:30 – 18.15 FREE TIME
18:15 Depart for the Dowans, Hotel, Aberlour
18:45 Cocktail Reception & Dinner – Dress code: national dress, evening dress or smart casual
(School Photograph will be taken in suitable location during evening).
22.45 Depart for Elgin
- Day 3 - Wednesday
Today’s Subjects: New Make Spirit to Scotch Whisky
08:45 Assemble in the Conference Centre, Mansfield Hotel, Elgin
08:50 Introduction and looking at the day ahead, Alan Winchester, School Headmaster
09:00 Lecture 5: “The Science of Flavour in New Make Spirit Part 2”, Robert Fotheringham, Global Technical Manager, Lallemand Biofuels & Distilled Spirits with tasting samples
10:00 Q&A
10:15 Coffee/tea break
10:30 Lecture 6: “Wood for Scotch Whisky Maturation, Andrew Russell, General Manager, Speyside Cooperage
11.:15 Q&A
11:30 Lecture 7: “Maturing and Nurturing Scotch New Make Spirit”, Graham Eunson, General Manager, Tomatin Distillery
12:15 Q&A
12:30 Lunch in the hotel
13:30 NEW Blending Exercise with Ann Miller and Jimmy Simpson
15:00 Round up of the day [and the entire course] by Alan Winchester and the Committee. Presentation of Certificates
16:00 Course ends
