Last night was the final week of the last running of the Scotch Whisky Trail Certificate course. The Good Spirits Company is proving to be an excellent venue for it.
This class was a maximum attendance of 23, although only 20 sat the exam last night. Good scores, everyone passed (as it is a leisure course, I'm not sure that anyone should fail, but we will see). The poorest score last night was 55%, with the highest being 83% and the average being 69%. And one student, Ian Hutchison, got a full 100% in the blind tasting; this is the first time in 15 years of running the course that anyone has done that. The three whiskies were High Commissioner, Auchentoshan Select and Laphroaig 10.
Despite the course running at what is now The City of Glasgow College for 13 years, feedback forms were never a part of the package. I inaugurated them in the courses which I ran in the autumn of 2012 and I must say that the responses have done great things for stroking my ego!
One thing which has come out of them is that a couple of this course's responses and one from the autumn's have said that the course is more advanced than they thought that it was going to be. I refer to this course as the "entry level course", so perhaps I will look at being less informative/technical at least for the first couple of weeks. I know that the course has evolved quite a bit from its first running back in 1999 because of a few of the students having been serial students (one has been on the entry level course six times!) and my adjusting the content to give them something extra.
Another thing which has come out of this batch of feedback is the timing of the distillery visit. My thinking behind it has always been that they do 6 weeks of classroom study, then a distillery visit to bring everything together and then the exam on the last week. Perhaps I should fit the distillery visit in around week 3 after they have done malt whisky production in week 1 and grain whisky production and the blend in week 2. Food for thought before the next course starts on September 16th.
Showing posts with label Malt Whisky File. Show all posts
Showing posts with label Malt Whisky File. Show all posts
Tuesday, 12 March 2013
Thursday, 1 November 2012
I know, I promised to be more proactive with posts, keeping them up to date - and I haven't posted since May.
Sorry.
It has been a very hectic few months, especially the past 10 weeks.
I have been continuing with the Cutty Sark Whisky Academy, educating their overseas customers (and a few of Edrington's staff as well) on a) the quality of the liquid that goes into the Cutty bottle and b) the importance of the blended category to the industry and the on-trade.
have tasted a considerable number of malt whiskies as a pre-cursor to the writing and publication of the next edition of The Malt Whisky File scheduled for March, 2013. A large proportion of these have been revisiting whiskies I have previously tasted and updating my tasting notes. Some have improved the quality of the liquid, some have slipped.
I took the whisky courses, The Scotch Whisky Trail Certificate course and the Advanced Whisky course out of the City of Glasgow College and held them in the premises of The Good Spirits Company in Glasgow. I had to handle all the administration, copying of handouts, etc. It involved me in a LOT more work, a bit more stress, but I think that I enjoyed it more. At least Ithe students and I did not have to wade through the administrative morass which the City of Glasgow College created the past couple of times I held it there. But I used two and a half reams of paper and 18/20 ink cartridges just for printing handouts. These were things I had not taken into account when costing the exercise.
The entry level course was a big success with 25 enrolled. (Really too many, I should stick to an absolute maximum of 22, but had held 2 places open for a couple of Tomatin's staff and, an hour after they advised they wouldn't be able to make it, Whyte & Mackay asked if they could enrol 3 of their staff.) 19 sat the exam with very good results - all 19 passed. Despite the fact that I created this course in 1998 and have delivered it in an 8 week evening class format at least 20 times now, the colleges have never created a Feedback Form. I did this time and, although almost all were effusive in their praise of the course, one suggested that I did not cover the basics sufficiently. I will now make a wee change or two to weeks one and two.
My break-even point is 12 students. The Advanced course was supposed to have 12, but one advised a week before it was due to start that he wouldn't make it. We ran with 11, but I think that I lost money in doing that. (Note to self: be more firm with this.)
Deanston finally opened the visitor centre at the distillery in May and it seems as if it is doing the business. I was there yesterday and the place was stowed out: cars parked everywhere, queues of people waiting to take a tour and the coffee shop had no free seats when I arrived at 2.00p.m. for a meeting. The level of business they were doing meant that my meeting took place in several bits of free space at the till.
I have been attempting to get some golf in and had done well over the winter, getting out almost every week at least once. Managed a round in the last week in June, no golf July or August and, over the past 10 weeks managed to fit golf in three times.
Maybe I'll manage to fit more rounds in over the winter, although, as I said above, I am supposed to be compiling the next edition of the MWF and the next entry level course starts on 14th January.
Sorry.
It has been a very hectic few months, especially the past 10 weeks.
I have been continuing with the Cutty Sark Whisky Academy, educating their overseas customers (and a few of Edrington's staff as well) on a) the quality of the liquid that goes into the Cutty bottle and b) the importance of the blended category to the industry and the on-trade.
have tasted a considerable number of malt whiskies as a pre-cursor to the writing and publication of the next edition of The Malt Whisky File scheduled for March, 2013. A large proportion of these have been revisiting whiskies I have previously tasted and updating my tasting notes. Some have improved the quality of the liquid, some have slipped.
I took the whisky courses, The Scotch Whisky Trail Certificate course and the Advanced Whisky course out of the City of Glasgow College and held them in the premises of The Good Spirits Company in Glasgow. I had to handle all the administration, copying of handouts, etc. It involved me in a LOT more work, a bit more stress, but I think that I enjoyed it more. At least Ithe students and I did not have to wade through the administrative morass which the City of Glasgow College created the past couple of times I held it there. But I used two and a half reams of paper and 18/20 ink cartridges just for printing handouts. These were things I had not taken into account when costing the exercise.
The entry level course was a big success with 25 enrolled. (Really too many, I should stick to an absolute maximum of 22, but had held 2 places open for a couple of Tomatin's staff and, an hour after they advised they wouldn't be able to make it, Whyte & Mackay asked if they could enrol 3 of their staff.) 19 sat the exam with very good results - all 19 passed. Despite the fact that I created this course in 1998 and have delivered it in an 8 week evening class format at least 20 times now, the colleges have never created a Feedback Form. I did this time and, although almost all were effusive in their praise of the course, one suggested that I did not cover the basics sufficiently. I will now make a wee change or two to weeks one and two.
My break-even point is 12 students. The Advanced course was supposed to have 12, but one advised a week before it was due to start that he wouldn't make it. We ran with 11, but I think that I lost money in doing that. (Note to self: be more firm with this.)
Deanston finally opened the visitor centre at the distillery in May and it seems as if it is doing the business. I was there yesterday and the place was stowed out: cars parked everywhere, queues of people waiting to take a tour and the coffee shop had no free seats when I arrived at 2.00p.m. for a meeting. The level of business they were doing meant that my meeting took place in several bits of free space at the till.
I have been attempting to get some golf in and had done well over the winter, getting out almost every week at least once. Managed a round in the last week in June, no golf July or August and, over the past 10 weeks managed to fit golf in three times.
Maybe I'll manage to fit more rounds in over the winter, although, as I said above, I am supposed to be compiling the next edition of the MWF and the next entry level course starts on 14th January.
Friday, 3 February 2012
Scotch Whisky Trail
I must remember to take my camera next week. Tuesday was week 3 - Maturation - and most enjoyable from my angle as well. The class is supposed to start at 6.30 pm. and finish at 8.30 p.m. I regularly over-run and we get chucked out of the building by the janitor at 9.00 p.m. because he wants to go home.
Tuesday was am good example of this, I spoke for too long and, after pushing everyone out of the door, finally left the college at ten past nine. Must become more time focussed - and keep in the janitor's good books!
This week, the students tasted 8 whiskies demonstrating the effects of wood on the spirits: Auchentoshan Three Wood (tasted Auchie 10 in week 1), Glenmorangie Lasanta (tasted Glenmorangie Original in week 1), Glenlivet 12 and Glenlivet 15, Macallan 12 Fine Oak (Tasted Macallan 10 Sherry in week 1), Glenfarclas 10, Glenfaclas 15 and Laphroaig Quarter Cask (tasted Laphroaig 10 in week 1.
Tuesday was am good example of this, I spoke for too long and, after pushing everyone out of the door, finally left the college at ten past nine. Must become more time focussed - and keep in the janitor's good books!
This week, the students tasted 8 whiskies demonstrating the effects of wood on the spirits: Auchentoshan Three Wood (tasted Auchie 10 in week 1), Glenmorangie Lasanta (tasted Glenmorangie Original in week 1), Glenlivet 12 and Glenlivet 15, Macallan 12 Fine Oak (Tasted Macallan 10 Sherry in week 1), Glenfarclas 10, Glenfaclas 15 and Laphroaig Quarter Cask (tasted Laphroaig 10 in week 1.
Friday, 20 January 2012
Scotch Whisky Trail course
The latest running of the course started on Tuesday. Pleased to see some women back. After the past couple when it has been all male. Not quite sure of their backgrounds, the college yet again got the applications wrong. The student listed was of 16 students, the register was of 18 and the class was of 19 with one no show. Student Services?
Quite an animated bunch with more feedback than from 2010's entry level students, I'm looking forward quite excitedly to the rest of this spring's course. Trying to get a visit to Deanston, visitor centre doesn't open until after the course, but trying nonetheless as, in 14 years, the course hasn't visited Deanston. We'll see.
Quite an animated bunch with more feedback than from 2010's entry level students, I'm looking forward quite excitedly to the rest of this spring's course. Trying to get a visit to Deanston, visitor centre doesn't open until after the course, but trying nonetheless as, in 14 years, the course hasn't visited Deanston. We'll see.
Friday, 12 March 2010
Adanced Whisky Course
The Advanced Whisky Course is now into its seventh week and going amazingly well. I was not 100% convinced that it would work as well as it has. Looking into the minutiae of whisky is not everyone's cup of tea, but it seems that the students on the first running of the course like it.
This week was easy for me, the students had to deliver a 15 minute address on some aspect of whisky. We had chill-filtration, profiles of Auchentoshan and Glenfarclas (including a sample of the 1958 from the Family Casks!), an Italian whisky club, poetry and art & whisky. Wonderfully imaginative and very good and in-depth research involved by the students. I was impressed!
The entry level course, The Scotch Whisky Trail Certificate course has just had its 6th week and again, a good bunch of students, a couple of publicans, a whisky writer, two restaurant staff and the balance of aficionados.
Scotland's weather has improved, it has ben very stable over the past week with blue skies and sunshine, although it is cold out of the sunshine. As I look west just now, the sun is sinking over Stirlimng Castle and the sky is picking up a rosy glow, soon to be purple, gold and many other colours.
This week was easy for me, the students had to deliver a 15 minute address on some aspect of whisky. We had chill-filtration, profiles of Auchentoshan and Glenfarclas (including a sample of the 1958 from the Family Casks!), an Italian whisky club, poetry and art & whisky. Wonderfully imaginative and very good and in-depth research involved by the students. I was impressed!
The entry level course, The Scotch Whisky Trail Certificate course has just had its 6th week and again, a good bunch of students, a couple of publicans, a whisky writer, two restaurant staff and the balance of aficionados.
Scotland's weather has improved, it has ben very stable over the past week with blue skies and sunshine, although it is cold out of the sunshine. As I look west just now, the sun is sinking over Stirlimng Castle and the sky is picking up a rosy glow, soon to be purple, gold and many other colours.
Friday, 9 October 2009
Premium bottlings
Following my post of yesterday, I have had a long intercourse with a couple of my students about whether or not a bottling such as Glengoyne 40 Years Old is at £3,750.00 per bottle value for money. One argued that the value of the liquid wasn't in question, but that most whisky drinkers would prefer to buy the whisky in an ordinary bottle, then they would be able to drink it. To buy a bottling in an expensive decanter with its wooden box and associated add ons just gives items which the drinker doesn't need - or want, he argued.
The other side was also put, by me, that the bottlers are making a statement in wrapping their superlative product in crystal and adding on extras, such as a booklet detailing what was happening in the world on the day that the whisky was distilled. And then cocooning it in a highly polished container.
The bottle which started all this is in the attached image.
Monday, 5 October 2009
Wigtown Book Festival
Just back from Wigtown and the Wigtown Book Festival, http://www.wigtownbookfestival.com/index and, more specifically, Whisky & Words, a festival within a festival.
I was doing a tasting at midnight on 1st October and launching Bladnoch 8 years old, the oldest bottling produced by the distillery's current management and a pretty wonderful glassful, see my tasting notes.
The midnight tasting was titled "Flavours of Whisky" and is the content of a project I am currently working on. Being midnight, there was not a great turnout, but they were very receptive and some had not experienced such an event before.
As it was the first time I had delivered this presentation, I wasn't sure how it would work out, but it went very well indeed. Tying the various whiskies in with the characters of flavour which I find in them. The revelation for me was the marriage of Caol Ila 12 yo with freshly sliced oranges. It was magnificent.
The event was also attended by Gavin Smith, Hans & Becky Offringa (the Whisky Couple), Charlie Maclean, Neil Wilson, Ian Buxton, Richard Paterson, David Wishart, Helen Arthur and Tom Morton. We had a great time. It was the first time that the whisky festival side of it had run, although the book festival is now into its tenth year and it may be run again in 2011, setting a timetable as a biannual event. There was not a high attendance for some of the events, but the calibre of those who attended was high. Word will spread!
Tasted Dutch Whisky for the first time thanks to Hans, from Zuidam Distillers in Baarle Nassau - again see my tasting notes.
I was doing a tasting at midnight on 1st October and launching Bladnoch 8 years old, the oldest bottling produced by the distillery's current management and a pretty wonderful glassful, see my tasting notes.
The midnight tasting was titled "Flavours of Whisky" and is the content of a project I am currently working on. Being midnight, there was not a great turnout, but they were very receptive and some had not experienced such an event before.
As it was the first time I had delivered this presentation, I wasn't sure how it would work out, but it went very well indeed. Tying the various whiskies in with the characters of flavour which I find in them. The revelation for me was the marriage of Caol Ila 12 yo with freshly sliced oranges. It was magnificent.
The event was also attended by Gavin Smith, Hans & Becky Offringa (the Whisky Couple), Charlie Maclean, Neil Wilson, Ian Buxton, Richard Paterson, David Wishart, Helen Arthur and Tom Morton. We had a great time. It was the first time that the whisky festival side of it had run, although the book festival is now into its tenth year and it may be run again in 2011, setting a timetable as a biannual event. There was not a high attendance for some of the events, but the calibre of those who attended was high. Word will spread!
Tasted Dutch Whisky for the first time thanks to Hans, from Zuidam Distillers in Baarle Nassau - again see my tasting notes.
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