What You Will Learn in the Whiskey Sommelier Certification

Module 1: The history of whiskey

Whiskey has a rich history dating back to at least the 15th century in Scotland and Ireland, where it was first produced by monks for medicinal purposes.

Module 2: The business of whiskey

The global picture of whiskey is a bright one. All whiskeys across the board - from Irish to Scotch to ‘New World’ - are flourishing. Here’s where the business is now - and here’s where it’s headed.

Module 3: The production process

Whiskey is an art form. Crafted from fermented grains such as barley, corn, rye, or wheat, every cask and bottle has an exceptional taste and story to tell.

Module 4: Whiskey maturation

Whiskey maturation is a critical process where the distilled spirit is aged in wooden barrels, typically oak, for a minimum period to develop flavour and character.

Module 5: How to serve whiskey

Whiskey maturation is a critical process where the distilled spirit is aged in wooden barrels, typically oak, for a minimum period to develop flavour and character.

Module 6: How to taste whiskey

Tasting whiskey is an art form of coating the palate and letting flavours unfold. Paying close attention to aroma, initial taste, lingering finish, and noting the complex interplay of sensations.

Course curriculum

    1. Introduction

    2. 13th -18th Century Chaos: When Whiskey Meets War

    3. Poitín vs. Parliament (1760 – 1823)

    4. The Emerging Taste of “Old Irish Pot Still”

    5. Aeneas Coffey (1780-1852) and His Legacy

    6. Phylloxera Strikes

    7. Ross v. Roe (1878-1930): A Showdown in the Whiskey World

    8. World War One (1914-1918)

    9. Prohibition

    10. Irish Independence

    11. World War Two (1939-1945)

    12. The Growth of Scotch, the Decline of Irish Whiskey

    13. The Emergence of New World Whiskeys

    14. Looking to the Future

    15. Test your Knowledge

    1. Irish Whiskey

    2. Scotch Whisky

    3. New World Whiskey

    4. Test Your Knowledge

    1. Introduction

    2. The Legal Definition of Whisk(e)y

    3. The Production Process

    4. Barley Treatment And Handling

    5. Milling

    6. Mashing

    7. Fermentation And Wash

    8. Distillation

    9. Storage

    10. Filtration

    11. Despatch

    12. Single Pot Still

    13. Single Malt

    14. Blended

    15. Single Grain

    16. Peated

    17. Test your Knowledge

    1. What is Maturation and Why Does it Matter?

    2. The Science Behind Maturation

    3. What Types of Wood Can be Used to Mature Whiskey?

    4. How to Treat the Cask to Create Flavour

    5. How Does the Size of the Cask Affect the Extraction of Flavour?

    6. Should Water be Added Before Maturation or Bottling?

    7. How Full Should a Cask Be?

    8. What About Mouthfeel?

    9. How the Storage Location Affects the Flavour

    10. What is an Age Statement?

    11. Key Takeaways

    12. Test Your Knowledge

    1. The Perfect Serve

    2. Why the Glass Matters

    3. The Material

    4. The Design

    5. An Experiment

    6. Why Add Water?

    7. What Type of Water?

    8. Types of Water

    9. How to Add Water

    10. An Experiment

    11. To Chill or Not to Chill

    12. What are Whiskey Stones?

    13. Ice

    14. The Devil is in the Detail

    15. Key Takeaways

    16. Test Your Knowledge

    1. Introduction

    2. How to Taste Whiskey

    3. The Science

    4. The Method

    5. Appearance

    6. Taste

    7. The Flavour Wheel

    8. A Journey Through Flavour

    9. American Whiskey

    10. Irish Whiskey

    11. Scotch Whisky

    12. Canadian Whiskey

    13. Japanese Whiskey

    14. Australian Whisky

    15. A Proven Tasting Method

    16. How to Score Whiskey

    17. Key Takeaways

    18. Test Your Knowledge

About this course

  • £499.00
  • 83 lessons
  • 0 hours of video content

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