SPIRIT OF SPEYSIDE WHISKY SCHOOL 2026 PROGRAMME
#SpeysideWhiskySchool26
Day 1 – Sunday 26th April 2026
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 School and Welcome, Henry Angus, Chairman, Spirit of Speyside Whisky Festival
15.10: Welcome and Introduction to the Whisky School by Headmaster, Richard Beattie
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: “Barley, Malting and Malt” Mark Kinsman, Maltster [retired], FIBD, BSc, M. Malt.
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 – Cash Bar opens
19.30: Informal meal - in the hotel with the Committee
Day 2 - Monday 27th April 2026
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, School Headmaster
09.00: Lecture 4: “Scotch Whisky Mashing” Richard Beattie, BSc, FIBD and Jim Simpson, Distillery Production Control and Quality Control Manager [retired]
09.45: Q&A
10.00: Lecture 5: “Scotch Whisky Fermentation’’ Richard Beattie, BSc, FIBD and Jim Simpson, Distillery Production Control and Quality Control Manager [retired]
10.45: Q&A
11.00: Coffee/tea break
11.15: Tasting of 8 glasses: Spirit of Speyside Whisky Festival Awards Finalists led by Steph Murray
11.45: Lecture 6: “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: Depart for technical visits to Boortmalt Maltings and Aultmore Distillery in hi-vis vests
18.00: Round up, Q&A for the day with the Committee
18.15: Free evening
Day 3 – Tuesday 28th April 2026
Today’s Subjects: Wash to New Make Spirit and Technical Visits
08.45: Assemble in the Hotel, Elgin. Coffee/tea will be available on arrival.
08.50: 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 coaches
16.30: Return to hotel
16.30: Tasting – “The Speyside Style” by members of the Committee
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 for Celebration Dinner with the Committee at the Dowans Hotel, Aberlour
19.15: Cocktail Reception & Dinner with photographs in suitable locations. Dress code: national dress, evening attire or smart casual.
22.45: Depart for Laichmoray Hotel
Day 4 – Wednesday 29th April 2026
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, School Headmaster
09.00: Lecture 9: “The Science of Flavour in New Make Spirit” 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: “Maturation Chemistry”, Robert Fotheringham BSc, FIBD, Global Technical Manager, Lallemand Biofuels & Distilled Spirits
11.25: Q&A
11.40: Lecture 11: The contribution to Flavour Development of Pot Stills and Distillation Equipment, Scott Allen, CEng FIChemE, MD Allen Associates, part of the Forsyths Group
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”, ii Stephanie J. Macleod, Director of Blending, Scotch Whisky, John Dewar & Sons with 5 tasting samples
14.50: Q&A
15.00: Coffee/tea break and feedback survey – please hand to a Committee member when completed.
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: Richard Beattie
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.
