Programme for 2027

Day 1 – Sunday 25th April 2027

Registration

14.30: Assemble in the Maisondieu Suite, Laichmoray Hotel, Maisondieu Road, Elgin IV30 1QR. Telephone +44 1343 540045. Coffee/tea on arrival
15.00: Formal Opening of the School and Welcome by Henry Angus, chairman of the Spirit of Speyside Whisky Festival
15.10: Welcome and Introduction to the Whisky School by Headmaster Mark Kinsman
15.15: Brief Introductions to the Committee
15.25: Students to introduce themselves briefly
15.55: Lecture 1: “A Brief History of Speyside’s contribution to Scotch Whisky” Ann Miller, The Dram Queen
16.35: Coffee/tea break
16.45: Lecture 2: “The Science of Flavour in New Make Spirit” Robert Fotheringham BSc, FIBD, Global Technical Manager, Lallemand Biofuels & Distilled Spirits with tasting samples
17.40: Q&A
17.55: Lecture 3: “An Introduction to Sensory Appreciation and How to Taste”, Diane Stuart, Edrington with a tasting
18.40: Q&A
18.55: Free time – the main bar of the hotel will be open
19.30: Informal meal with members of the commitee

Day 2 - Monday 26th April 2027

Today’s Subjects: Barley to Wash plus Technical Visits

08.45: Assemble in the Hotel, Elgin. Coffee/tea will be available on arrival
08.50: Introduction and looking at the day ahead, Mark Kinsman, School Headmaster
09.00: Lecture 4: “Barley, Malting and Malt” Mark Kinsman, Maltster [retired], FIBD, BSc, M. Malt.
09.45: Q&A
10.00: Lecture 5: “Scotch Whisky Mashing” Jim Simpson, Distillery Production Control and Quality Control Manager [retired]
10.45: Q&A
11.00: Coffee/tea break
11.15: Lecture 6: “Scotch Whisky Fermentation’’ Jim Simpson, Distillery Production Control and Quality Control Manager [retired]
12.00: Q&A
12.15: Spirit of Speyside Whisky Festival Awards Finalists - Tasting of 8 glasses led by Steph Murray. Students will be able to vote for the winners
12.45: Light lunch in the hotel followed by coffee/tea
13.30: Depart by coach for technical visits to Boortmalt Maltings and Aultmore Distillery in hi-vis vests
14.05: Arrive Boortmalt Maltings, Buckie
Talk and visits in 2 groups + Committee
15.20: Depart for Aultmore Distillery
16.10: Arrive Aultmore Distillery
Talk and visits in 2 groups + Committee
17.30: Depart for hotel
18.00: Return to the Laichmoray Hotel, Elgin
Free evening

19.30 - 21.00: OPTIONAL EVENT
Workshop: Marketing, Innovation and the Living Whisky Brands, IV30 Bar
Speyside is home to some of the world's most recognisable whisky brands, but who is doing something truly exciting with marketing and innovation right now, and what can we learn from them? Is Speyside leading the marketing charge, or playing catch-up?
This fireside chat brings together brand professionals, agency creatives, influencers and operations specialists from across the international whisky industry, to explore who is doing truly exciting things in branding, marketing and associated product innovation right now, and what the rest of the industry can learn from them. Each panellist will bring a bottle they think represents innovation and marketing creativity in action.
Hosted by Helen Foord, a marketing and communications professional with 25 years' experience, expect a frank, lively conversation and a tasting to match.

Day 3 - Tuesday 27th April 2027

Today's Subjects: New Make Spirit and Technical Visits

08.45: Assemble in the Hotel, Elgin. Coffee/tea will be available on arrival.
08.50: Introduction and looking at the day ahead, Mark Kinsman, School Headmaster
08.55: 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
10.10: Q&A
10.25: Coffee/tea break
10.40: Depart for technical visits to Glen Grant Distillery, Speyside Cooperage and Forsyth’s Coppersmiths in TWO coachesl
16.30: Tasting: “The Speyside style” by members of the Committee, Laichmoray Hotel
17.15: Round up and Q&A for the day with the Committee
17.30: Free time
18.45: Depart by coach from Laichmoray Hotel with Mark Kinsman
19.15: Celebration Evening with the Committee at the Dowans Hotel, Aberlour
Cocktail Reception & Dinner with photographs in suitable locations
Dress code: national dress, evening attire or smart casual
22.45: Depart by coach for Laichmoray Hotel

Day 4 – Wednesday 28th April 2027

Today’s Subjects: New Make Spirit to Scotch Whisky

08.45: Assemble in the Hotel, Elgin
Coffee/tea will be available on arrival
08.50: Introduction and looking at the day ahead, Mark Kinsman, School Headmaster
09.00: Lecture 9: “Maturation Chemistry”, Robert Fotheringham, BSc, FIBD, Global Technical Manager, Lallemand Biofuels & Distilled Spirits
10.00: Q&A
10.10: Coffee/tea break
10.25: Lecture 10: "Heat Recovery in Pot Stills: Process Optimisation and Its Effect on Spirit Character”, Scott Allan, CEng FIChemE, MD Allen Associates, part of the Forsyths Group
11.25: Q&A
11.40: Lecture 11: “What is whisky? Legal definitions and Overview of the Scotch Whisky Industry”, Graeme Littlejohn, Director – Strategy & Communications, Scotch Whisky Association
12.30: Q&A
12.45: Light lunch in the hotel followed by coffee/tea
13.30: Lecture 12: “The creation of single malts and blended Scotch whiskies”, Dr Stephanie J. Macleod, Director of Blending, Scotch Whisky, John Dewar & Sons
14.50: Q&A
15.00: Coffee/tea break
Feedback Survey – please complete online using the link provided
15.15: Round up and Q&A of the day and the entire course with the Committee
Presentation of Certificates with a Celebration Dram
15.45/16.00: Course ends

Whisky School Organising Committee:
Headmaster: Mark Kinsman
Committee Chair: Ann Miller
Committee: Helen Foord, Robert Fotheringham, Mark Kinsman, Steph Murray, Mathew Porritt, Jimmy Simpson

You can download a copy of the programme here.