SPIRIT OF SPEYSIDE WHISKY SCHOOL 2025 PROGRAMME
#SpeysideWhiskySchool25
Day 1 – Sunday 27th April 2025
14.30: Assemble in the Maisondieu Suite, Laichmoray Hotel, Elgin.
Registration
15.00: Formal Opening of School and Welcome, Chairman, Spirit of Speyside Whisky Festival
15.10: Welcome and Introduction to the Whisky School, Headmaster
15.15: Introductions to the Committee.
15.25: Delegates to introduce themselves briefly.
15.45: Lecture 1: “A Brief History of Speyside’s contribution to Scotch Whisky” Ann Miller, The Dram Queen
16.25: Coffee/tea break
16.35: Lecture 2: “Barley, Malting and Malt” Mark Kinsman, Maltster [retired], FIBD, BSc, M. Malt.
17.20: Q&A
17.30: Lecture 3: “An Introduction to Sensory Appreciation and How to Taste”, Diane Stuart, Edrington with a Tasting
18.15: Q&A
18.30: Free time
19.00: Informal meal - in the hotel with the Committee.
Day 2 - Monday 28th April 2025
08.45: Assemble in the Hotel, Elgin.
Coffee/tea will be available on arrival.
Today’s Subjects: Barley to Wash plus Technical Visits
08.50: Introduction and looking at the day ahead, School Headmaster
09.00: Lecture 4: “Scotch Whisky Mashing” Richard Beattie, BSc, FIBD.
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: Lecture 6: “What is whisky? Legal definitions/Overview of the Scotch Whisky Industry”, Graeme Littlejohn, Director – Strategy & Communications, Scotch Whisky Association
12.00: Q&A
12.15: Tasting: Spirit of Speyside Whisky Festival Awards Finalists led by Steph Murray
12.40: Light lunch in the hotel followed by coffee/tea.
13.30: Depart for technical visits to Portgordon Maltings and Aultmore Distillery.
17.30: Return to hotel
17.30: Round up, Q&A for the day with the Committee
18.00: Free evening for you to make your own arrangements
Day 3 – Tuesday 29th April 2025
Today’s Subjects: Technical Visits then Wash to New Make Spirit
08:30: Assemble outside the hotel, Elgin to depart for technical visits to Glen Grant Distillery, Speyside Cooperage and Forsyth’s Coppersmiths
13.00 Return to hotel for light lunch followed by coffee/tea.
13.50: Q&A on morning visits with the Committee
14.05: 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
15.10: Q&A
15.25: Coffee/tea break
15.40: Lecture 8: The contribution to Flavour Development of Pot Stills and Distillation Equipment - speaker TBC
16.30: Q&A
16.45: Round up and Q&A for the day with the Committee
17.00: Free time
18.30: Depart from Laichmoray Hotel for Celebration Dinner with the Committee at Dowans Hotel, Aberlour
19.00: 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 30th April 2025
08.45: Assemble in the 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, School Headmaster
09.00: Lecture 9: “The Science of Flavour in New Make Spirit Part 1” Robert Fotheringham, 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: “The Science of Flavour in New Make Spirit Part 2”, Robert Fotheringham BSc, FIBD, Global Technical Manager, Lallemand Biofuels & Distilled Spirits
11.25: Q&A
11.40: Lecture 11: The Contribution of Peat to Whisky Flavour”, Dr Barry Harrison, BSc, DIBD, Head of Peat, Raw Materials and Processing Research, Scotch Whisky Research Institute
12.25: Q&A
12.40: Light lunch in the hotel followed by coffee/tea
13.40: Lecture 12: “The creation of single malts and blended Scotch whiskies”,
Rhiann Ferguson, M.Chem, GCD, Blender, John Dewar & Sons with tasting samples
14.50: Q&A
15.00: Coffee/tea break
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
15.45: Course ends
Whisky School Organising Committee:
Committee Chair: Ann Miller
Committee: Richard Beattie, Helen Foord, Robert Fotheringham, Mark Kinsman, Steph Murray, Mathew Porritt, Jimmy Simpson
