Intermediate

Blend Your Own Whisky

This workshop will cover the history of blended whisky. Why blended whisky was so popular in 18th – 19th centuries like Famous Grouse, Jonnie Walker and Ballentine etc. and explain the art of blending. At the end, you will be creating your own blend to take home.

Content

1. The history of blended whisky: why blending was so popular in 18th – 19th centuries?
2. Different types of whisky
3. The art of blending
4. Create your own blend, and bring home with a 50ml blended whisky!
5. Tasting section

Who should attend
Whisky enthusiasts, and anyone who wants to know more about blending

Language

Cantonese/ English

Capacity

8 -10 seats

Fee

HKD 580

Place

Royce Cellar
G/F, 1 Hillwood Road,
Tsim Sha Tsui

*Jordon MTR Exit D

Options

Course code: IW3-626

Date: 26 June 2019 (Wed)

Time: 6:45 – 8:15 pm
Instructor: Yvonne Wang

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

8 – 10 seats

Fee

HKD 599

Place

Royce Cellar
G/F, 1 Hillwood Road,
Tsim Sha Tsui
*Jordon MTR Exit D

Options

Course code: IW1-710

Date: 10 July 2019 (Wed)

Time: 7:00 – 8:30 pm
Instructor: Carmen Tam

Tasting items: 
1. Hibiki Harmony
2. Taketsuru 17 YO
3. Hazelburn 10 YO
4. Ballantine’s 17 YO

Enrollment Form


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

8 – 10 seats

Fee

HKD 530

Place

Royce Cellar
G/F, 1 Hillwood Road, Tsim Sha Tsui
*Jordon MTR Exit D

Options

Course code: IW2-124

Date: 24 Jan 2019 (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

Enrollment Form


「根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。」
“Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”