4 Weeks of Whisky

Immerse yourself in the wonderful world of Scotch

Over four weeks in March, Edinburgh Food Studio will host a whisky event like no other. From grain to glass we’ll take an in-depth look at our national elixir: Scotch. Week by week, we’ll explore – through discussion and, of course, multiple tastings! - a different area: raw materials; production; what actually occurs while our whisky slumbers in oak casks maturing, and finally the fine art of blending. Presented by an expert in each field, we will be breaking down all stereotypes and misconceptions around Scotch whisky; we’ll be talking flavour – and how the dram in your glass actually came to be. This series will teach and inspire, – it will give participants a comprehensive understanding of whisky; how to talk about it; how to savour it and, above all, enjoy it. 

The four sessions are hosted and curated by Georgie Bell, Global Mortlach Whisky Ambassador & self-confessed Scotch geek. Georgie is a geography graduate who switched paths after falling in love with the world of whisky. She holds a diploma in distillation with The Institute of Brewing and Distilling and works for Diageo, travelling round the world sharing her knowledge & conducting tastings. 

Session 1: Raw Ingredients - Wednesday 9th March 6pm-8pm.

Understanding the 3 key raw ingredients and the fermentation process is the first important process of whisky production. Taste and smell the raw ingredients, understand alcoholic fermentation for whisky, and put some to ferment.

Guest Expert: 

Matthew Pauley - Research associate in the International Centre for Brewing & Distilling School of Life Sciences at Herriot-Watt University.

Session 2: Distillation - Wednesday 16th March 6pm-8pm.

There are over 100 distilleries in Scotland – each creating a unique distillery character. Find out how when we explore – physically, theoretically, and deliciously - the practice of distillation. Taste your way through a collection of new makes, the heart & soul of each distillery – and witness a live distillation! 

Guest Experts: 

Matthew Pauley  - Research associate in the International Centre for Brewing & Distilling School of Life Sciences at Herriot-Watt University.

Kirsty Black - Master distiller at Arbikie Highland Estate Distillery, a true farm to bottle distillery. Graduate from Heriot-Watt University in Brewing & Distilling. Previously, she’s worked with Caledonian Brewery, Barney’s Beer, and Summerhall.  

Session 3: Maturation & Ageing - Wednesday 23rd March 6pm-8pm.

All whisky must be matured in oak casks for a minimum of 3 years before it can be called ‘whisky’. With over 20 million casks maturing in warehouses at the moment in Scotland (!) we delve into the imprint these casks leave on your whisky. Understand the impact of different cask types (size, provenance, type of wood, etc) and how these, over time, influence flavour.

Guest Expert: 

Matthew Crow - Maturation Expert, Diageo since 2007. Currently Matthew leads the Wood and Cask Science research team for all maturing spirits at Diageo. He holds a degree in Applied Chemistry at the University of Strathclyde and has a PhD in Physical Chemistry.

Session 4: Blending - Wednesday 30th March 6pm-8pm.

Understand the complexity of the art & craft of blending whisky; how our whisky creation teams, like artists, create your favourite dram from these 20 million casks. On top of this, you’ll be creating your own blends (thus understanding just how complex it really is!)

Guest Expert: 

Emma Walker - Project Scientist - Johnnie Walker Blending Team, Diageo. Emma holds a diploma in distilling at IBD – The Institute of Brewing & Distilling. 

As these are 4 connected events, we ask that all participants make the 4 sessions! As such, it is £100 for the course. 

To book this unique series of event email book@edinburghfoodstudio.co or phone 0131 258 0758