The committee is currently reviewing and revising the programme for 2025 and will share it as soon as all the details of the lectures, lecturers and visits can be confirmed.
It is anticipated that the Whisky School will be located in Elgin and begin early afternoon on Sunday 27 April 2025 and end late afternoon on Wednesday 30 April 2025.
Last year’s programme is shown here to give an idea of the range of topics and activities included in the Whisky School.
SPIRIT OF SPEYSIDE WHISKY SCHOOL 2024 PROGRAMME:
Day 1 – Sunday 28th April 2024
17.00: Registration in the entrance to the Pavilion, Conference Centre, Mansefield Hotel
17.30 Welcome and Introduction to the Whisky School by Alan Winchester, Headmaster
Introductions to the Committee.
Delegates to introduce themselves briefly.
18.10: Lecture 1: Brief History of Scotch Whisky by Alan Winchester, FIBD with Colin Mackenzie
19.00: Lecture 2: An Introduction to Sensory Appreciation and How to Taste with Diane Stewart, Edrington with tasting samples
19.40 Q&A
19.55: Informal meal - Sunday Roast Club - in the hotel restaurant with the Committee.
Day 2 - Monday 29th April 2024
08.45: Assemble in the Pavilion, Conference Centre, Mansefield Hotel, Elgin.
Coffee/tea will be available on arrival.
08.55: Formal Opening of School and Welcome by George McNeil, Chairman, Spirit of Speyside Whisky Festival
Today’s Subjects: Barley to Wash plus Technical Visits
09.00: Lecture 3: “Overview of the Scotch Whisky Industry” by Alan Winchester, FIBD
09.30: Lecture 4: “Barley, Malting and Malt” Mark Kinsman, Maltster [retired], FIBD, BSc, M. Malt.
10.15: Q&A
10.25: Coffee/tea break
10.40: Lecture 5: ‘’Scotch Whisky Mashing” Richard Beattie, GlenAllachie Distillery Production Director BSc, FIBD.
11.15: Q&A
11.25: Lecture 6: “Fermentation’’ Richard Beattie, GlenAllachie Distillery Production Director BSc, FIBD and Jim Simpson, Distillery Production Control and Quality Control Manager [retired]
11.55: Q&A
12.05: Tasting of the Spirit of Speyside Whisky Festival Awards Finalists led by Ann Miller
12.40 Lunch in the hotel followed by tea or coffee.
13.30: Depart for technical visits TBC: School Photographs in suitable locations
13.55: Arrive at Portgordon Maltings for technical visit hosted by Richard Lake, Distilling Manager. The group will be split into two for a talk in the boardroom by Richard and a visit to the maltings.
15.20: Depart for Speyburn Distillery, Rothes
15.45: Arrive Speyburn Distillery for a technical visit hosted by Ewan Henderson, Manager, David Rogerson, Assistant Manager and Mathew Porritt, Brand Home Manager. The group will be split into two for visits to the maltings, distillery and a tasting.
17.30: Round up and Q&A for the day with Alan Winchester and the Committee
17.45: Depart for hotel
18.00 Return to hotel
Free evening for you to make your own arrangements. Advance reservations are recommended for dinner at the hotel or elsewhere.
Day 3 – Tuesday 30th April 2024
08:45: Assemble outside the Pavilion, Conference Centre, Mansefield Hotel, Elgin to board the coach. Colin will remain on the coach to ensure it keeps to the timetable.
Today’s Subjects: Technical Visits then Wash to New Make Spirit
- The Technical Visit to the workshop and stores at Forsyth’s Coppersmiths will be hosted by Derek Johnston, Engineering Director plus a colleague. Mark will be the on-site host.
- The Technical Visit to Speyside Cooperage will be hosted by Gill Reid, Visitor Centre Manager with Lynda, Charlotte, and Sharon. Ann will be the on-site host.
- The Technical Visit to Craigellachie Distillery will be hosted by Mathew Cordiner, Global Brand Ambassador and Steven Dalgarno, Distillery Manager. Robert will be the on-site host.
Group A – one host to accompany the group with one host at each location throughout | Group B - one host to accompany the group with one host at each location throughout | ||
09.05 | Arrive Forsyth’s, Coppersmiths, Rothes - 90 minutes | 09.15 | Arrive Craigellachie Distillery - 40 minutes |
10.35 | Depart Forsyth’s for Speyside Cooperage | 09.55 | Depart Craigellachie Distillery |
10.50 | Arrive at Speyside Cooperage - 50 minutes | 10.00 | Arrive at Speyside Cooperage - 50 minutes |
11.50 | Depart Speyside Cooperage to Craigellachie Distillery | 11.00 | Depart Speyside Cooperage for Forsyth’s |
11.50 | Arrive Craigellachie Distillery - 40 minutes | 11.10 | Arrive Forsyth’s, Coppersmiths, Rothes - 90 minutes |
12.30 | Depart Craigellachie Distillery via Forsyth’s to Hotel | 12.40 | Depart Forsyth’s to Hotel |
12.40 All guests depart Forsyth’s for hotel.
13.00 Lunch in the hotel followed by tea or coffee.
13.55: Q&A on morning visits with Alan Winchester and the Committee
14.10: Lecture 7: ‘’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
15.25: Q&A
15.35: Coffee/tea break
15.50: Lecture 8: “The Science of Flavour in New Make Spirit Part 1” Robert Fotheringham, Robert Fotheringham BSc, FIBD, Global Technical Manager, Lalleman Biofuels & Distilled Spirits with tasting samples
17.05: Q&A
17.15 Round up and Q&A for the day with Alan Winchester and the Committee
17.30 – 18.30 FREE TIME
18.30: Depart for the Dowans, Hotel, Aberlour
19.00: Cocktail Reception & Dinner
Dress code: national dress, evening dress or smart casual
TBC: School Photographs in suitable locations
22.45: Depart for Elgin and return to hotel.
Day 4 – Wednesday 1st May 2024
08.45: Assemble in the Conference Centre, Mansefield Hotel, Elgin
Coffee/tea will be available on arrival.
Today’s Subjects: New Make Spirit to Scotch Whisky
08.50: Introduction and looking at the day ahead, Alan Winchester, School Headmaster
09.00: Lecture 9: “The Science of Flavour in New Make Spirit Part 2”, Robert Fotheringham BSc, FIBD, Global Technical Manager, Lallemand Biofuels & Distilled Spirits with tasting samples
10.00: Q&A
10.10 Coffee/tea break
10.25: Lecture 10: “Wood for Scotch Whisky Maturation”, by Andrew Russell, General Manager, Speyside Cooperage
11.10: Q&A
11.25 Lecture 11: “Maturing and Nurturing Scotch New Make Spirit”, by Scott Adamson
Blender and Global Brand Ambassador, Tomatin Distillery with tasting samples
12.10: Q&A
12.20: Lunch in the hotel followed by tea or coffee
13.20: Lecture 12: “The creation of single malts and blended Scotch whiskies”, Stephanie J. Macleod, Director of Blending, Scotch Whisky, John Dewar & Sons Limited with tasting samples
14.50: Q&A
15.00 Coffee/tea break
Feedback Survey – please hand to Colin Mackenzie when completed.
15.15: Round up and Q&A of the day and the entire course by Alan Winchester and the Committee
Presentation of Certificates
16.00: Course ends
School Committee:
Headmaster: Alan Winchester
Chair: Ann Miller
Richard Beattie, Robert Fotheringham, Mark Kinsman, Colin McKenzie, Matthew Porritt, Jim Simpson
