Intermediate

Maturation: The Impact of Wood

More than 50% of the whisky aroma and flavour came from the maturation process. This in-depth workshop explores the magic of wood.

Content

1. Whisky & Colour

2. How a cask is made

3. Wood type and impact on flavours

4. Why Scotch must be aged for 3 years?

5. Chemicals changes during maturation

6. Tasting section

Who should attend

Whisky enthusiasts, and anyone who wants to know more about maturation

Language

Cantonese/ English

Capacity

15 – 20 seats

Fee

HKD 650 Early Bird
HKD 680 After 16 Aug

Place

Central

Options

Course code: IW2-830

Date: 30 Aug (Thur)

Time: 7:30 – 9:00 pm
Instructor: Yvonne Wang

Tasting items: 
1. Glenfarclas 105
2. Deanston Virgin Oak
3. Balvenie Caribbean 14 YO
4. Auchentoshan Three Wood
5. Tullibardine 225 Sauternes Finish

Enrollment Form


East vs West – Japanese whisky vs Scotch whisky

This 90-min session will brush up your knowledge on whisky, from the story between Scotch Whisky and Japanese Whisky, and the Introduction between cask strength and non-cask strength. It is suitable for everyone who enjoys whisky.

Content

1.The story between Scotch whisky and Japanese whisky

2. History of Japanese whisky

3. Introduction between cask strength and non-cask strength whisky

4. Professional way to taste whisky

5. Tasting section

Who should attend

Everyone who enjoys whisky!!!

Language

Cantonese/ English

Capacity

15 – 20 seats

Fee

HKD 750 Early Bird
HKD 780 After 17 Aug

Place

Central

Options

Course code: IW1-927

Date: 27 Sept (Thur)

Time: 7:30 – 9:00 pm
Instructor: Carmen Tam

Tasting items: 
1. Nikka From The Barrel
2. Hibiki Harmony
3. Taketsuru 17 YO
4. Edradour Caledonia 12 YO
5. Ballantine 17 YO
6. Hazelburn 12 YO

Enrollment Form