Example Program

  • 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)
    Mark 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 (Day 3)

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

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