Spirits: tasting and quality assessment

Good morning good morning good morning Everybody and welcome to uh this lovely Webinar which is going to be about Tasting spirits how we do that and how We assess quality So Um welcome um and If there’s anybody here who um Just wants to say where they’re from Just pop that in the chat that would be Great just to sort of say who’s here Where you’re from and kind of uh what Kind of uh And just kind of like uh what kind of You’re hoping to get out of this as well That would be very very helpful Now what i’m going to do first of all is I’m going to share my screen and as i’m Sharing my screen i’ll just kind of like Throw out the basic rules and Regulations of these things there’s Nothing particularly shocking we’ve all Been doing this for a couple of years Now um so please do keep yourself on new Um And if you can put the um If you can put the questions into The q a box That will be really helpful now we’re Going to break this session down into a Number of bits So what i’m going to try and do is i’m Going to try and pick up those questions As we get to each at the end of each

Section And that kind of will make that will Kind of keep the flow and make things a Little bit easier for for everyone um I will try and we will try and answer All of the questions That uh That you ask if if we can’t then and Sometimes these questions can you know The technical questions we don’t Necessarily have information completely Off the top of our heads we can’t then We will take it away and we will make Sure that we do answer it for everyone Because that is that that is important Right now let me just get this screen Showing it seems like i can’t kind of um Do two things at once which is a bit of A shocker but there we are um There we go All right So hopefully you can now all see Um the mice my screen Hannah can you confirm that my screen is Now shared we the screen is running Screen is shared All right then okay so here we go First of all who on earth are these Lovely people talking to you right now Well let me just quickly introduce Myself i’m nick um i have worked at the Wset For a very long time now um and my Primary responsibilities are

With the spirits qualifications that’s Really what my main job is i look after I develop spirits qualifications and i Write and create them so This is all kind of within the context Of my day job And We are joined today by the amazing and The wonderful hannah landfield so hannah Please please introduce yourself Um well good morning everyone or good Afternoon or good evening depending on Where you are um Thank you very much for inviting me nick My pleasure my job is talking about Booze which my parents were amazed to Discover was a job but it is a job and i Do that You do want more information i can give You one yeah Yeah just kind of what booze do you Mostly talk about because it’s mostly Spirits isn’t it yeah Yes indeed so i’m a wsut spirits Educator and i teach both at the school In birmingham peripathetically around The world Um but particularly in the uk And we deliver all of the spirits Courses on offer and have taught i think More of them Than any other independent so yeah we Have a lovely time doing that Excellent thank you very much my

Favorite topics and if you ask me what My favorite spirit is to talk about i Would say i’m a very promiscuous Promiscuous spirit taster nick there is No one that i could say was my favorite I like talking about them all I think i think i would join you for That as well so what are we going to Cover today well um We’re going to look at um some of the Context of tasting This is going to be the first book which I’m going to do And this is it’s going to include some Content which is just quite different From some of the stuff that you might You might have seen in a course that You’ve done um or it’s going to be a bit It’s just going to be a bit different um So hopefully you’ll find that really Interesting um and then what i’m going To do is i’m going to talk about The systematic approach to taking which Is the tool that we use and kind of how It can be used how it should be used and Kind of its limits Because it’s not kind of it’s not a Universal thing i mean like any tool It’s not universal in what it can do Um Then i’m going to hand over to to young Hannah and she’s going to kind of Use what we’ve talked about and just go Through three samples so we would have

Obviously it would be great in the Context to be able to kind of like put Let everyone be tasting at the same time But the logistics of that are somewhat Beyond the best of us um so she will be Talking about three particular spirits Using the sat And then we’re going to have a little Bit of a discussion about quality Assessment um so that’s the kind of the Broad kind of thrust of what we’re going To cover today Um so before i crack on have a quick Look no there are no questions so let me Push on All right um First things first just this is just More for our interest we’re just going To do a quick poll um so if you could Just um it will come up and if you could Just like let let us know What qualifications and spirit Qualifications you’ve wct you have done Um you might not um you might not have Done any that’s not a problem at all Just kind of gives us a little bit of a Feel for kind of where you’re at um so If you can vote in that poll now That will be great I’m never sure quite how long i’m Supposed to leave these uh I think maybe it’s for as long as it’s Up there we go Ah excellent so um so hopefully this is

Going to be really of interest we’re Going to Just show you what we can do with this This is great news now Quite a few of you haven’t done a wcg Qualification okay great Now then Context for tasting i’m going to kind of Ask a couple of questions here um And do feel free to pop any kind of Comments you want what you think the Answers might be in the chat but what We’re going to do this first section i’m Going to ask these questions and i’m Going to kind of ultimately we’re going To come back around and i’m going to Give you what i think i’ll give you what My answer to this is So The two questions firstly What is a tasting note that’s the first Question and what do you think a tasting Note is um what function does it serve Um And The second question is How does it tasting that relates to an Assessment of quality are they the same Are they different how does or What is the link between those things These are kind of really important i Mean they seem terribly abstract Questions they seem kind of like well Surely surely this is obvious but

Um it’s not always obvious um and Actually this is This is if we kind of have a sense of What this is it really helps us to Understand what exactly is we’re doing i Think when we’re going to kind of engage In the taste So have a think of these as we go Through now what i’m going to do and This is this is quite different from Anything that you would kind of see in The course is we’re just going to talk a Little bit about and that because i I think it’s fun and it’s highly highly Relevant to what’s going on so Here you have a cross-section of our Head this isn’t the world’s most Accurate anatomical illustration but It’s good enough for our purposes so What are we what happens when we taste Um and actually tasting is a Multi-sensory activity And pretty much everything apart from Hearing is involved at some point um i Mean if you’ve got a sparkling wine or Something fizzy’s and might that might Actually kind of also contribute but Realistically hearing is not really Getting involved here Now the first Thing that we we will use is our site um Now for most human site is and i said Emphasize most is not all but for most Humans site is the sense which we use to

Orientate ourselves in space and time um And so A lot of information is coming into our Eyes and the brain has to kind of sift It through so it can It will kind of build up an expectation When you see something it very much does Build up an expectation and this is Quite important when we consider Appearance of the spirit um you’ve got To Try and kind of not get too embroiled in What the site’s telling you because Ultimately although it will kind of Tempt your brain to go in certain Directions That may well be the wrong direction to Go in so sight’s the first thing it’s Not kind of obviously involved but it is Very much involved Now next up Obviously we have the sense of smell the Sense of smell is located in the top of The nasal cavity so quite deep into the Into the face Um And The kind of organ of smell is just Inside the skull kind of where the word Smells written And there are kind of two kinds of sort Of smell that’s going to go on so that’s What there’s some fancy words here um we Have ortho nasal of action so basically

When you sniff something then the The Molecules that you would detect to smell Will come in through your nose and You’ll detect them Um and when something is in your mouth Always kind of like in the back of the Throat then some of those aroma aroma Chemicals can come sort of i should turn Around and demonstrate hopefully and Come around that way up about the back Of the throat And it can go onto the nose now Obviously for example when you are And when you have a really bad cold um And you’re eating your food And it just doesn’t kind of taste like Normal well that’s because essentially There’s kind of mucus that’s covering Over the the um the cells which detect Smell and that’s why you can’t Taste the food normally so a lot of the Lovely stuff That we kind of really kind of add give Value to It’s done by the nose it’s not done by The mouth anything in the mouth at all It’s all done by the nose Um So the sense of smell is hugely hugely Important when it comes to tasting um And Although we don’t have the ability like Say a dog which would kind of which we

Had to identify or a cat should be able To identify your uncle bill was walked Through here five hours ago gosh he must Have gone off in that direction we can’t Do that but we can analyze what we smell And that’s the great advantage we have As humans Now the next taste next or sorry next Scent we’re going to look at very Quickly is taste so Taste is mostly done by the tongue There are taste buds elsewhere in the Most in the back of the throat but Mostly it’s done by the tongue Um and we can only taste a handful of Things um And These are they um The animations okay um so this is what This is what we can taste um sweet sour Salt bitter and That’s what the tongue can detect and That’s what generally there’s agreement That the tongue can detect this ongoing Research about this but This is where the agreement currently Stands Um Sweetness is very easy to isolate that Sugar sour that’s acid Um salt now salt is very specifically The taste of mostly sodium so you all Know what salt tastes like you can make Up a salt solution that’s the taste of

Salt um Bitter is slightly harder to isolate but It’s a it’s a particular taste you might Have with you can have obviously certain Spirits there’s an entire category Dedicated to things that are bitter um And some people can have quite strong Reactions to bitterness they really Don’t tolerate it very well at all um The mommy is It’s it’s uh Just a japanese word and it’s kind of it Doesn’t really have an effective english Translation um but it’s it’s a taste of Protein essentially um to cut a very Long story short um It’s not a consideration in tasting of Spirits The only things that really are Concerned when we taste experience is Sweetness Which can be added after distillation Um And bitterness Which again is stuff that’s added after Distillation as we know there’s a whole Category of spirits dedicated to Bitterness The acidity in spirits is typically Neutral and not really significantly Either side of that um umami just Doesn’t distill over and i can’t think Of anything that substantially adds an Army um i mean there might be but it’s

Not a it’s not a big thing um and salt Again doesn’t really feature in spirits As a taste Um That i know of at all um and I will talk about salt and salinity a Little bit later Um the final taste is sorry to final Taste the final sense that we use is Touch and this is hugely important and i Think hannah will talk about kind of how People underestimate this significantly Um when you’re writing a taste you know It’s not just about what it smells like Or maybe some of the taste it’s actually Kind of how does this thing feel in the Mouth it’s really difficult to do um Because we don’t really have the vocab It’s very easy to do that but Um you can detect an awful lot through The sense of touch um and these are some Of the things that you can do Temperature pressure movement now chemo Is um chemical responses so the things Like when you have um something like Menthol in the mouth and you get this Cooling effect or chili which you get This kind of burning hot effect um That’s coming from very broadly the Sense of touch so touch is incredibly Varied Sense And one that is quite often overlooked So this is kind of we’re getting a whole

Load of information like in the approach And once the liquids in our mouth There’s an enormous amount of Information Um That The brain is giving us which is just But it which he then has to process and This is this is the interesting bit so It takes a whole load of information and A lot of information all of that Information is converted into Essentially electrical impulses and Action potentials so it’s kind of all of These impulses are then converted into These kind of signals And then it kind of all these signals Hurry off to the unconscious brain so The part of the brain which you just Cannot control in any way shape or form And that’s most of the brain And What that part of the brain will do take All of these inputs and mush them all Together and it will give you An overall impression of the liquid so When when we think about like All of the lovely aromas that we have And it’s in the mouth well we think That’s where it’s coming from whereas in Fact it’s been detected high up in the Nose But the brain just kind of sticks it all Together and gives us an overall

Impression and that’s what the brain Does for us for our convenience So That’s what we become aware of Um we don’t kind of perceive these Things as individual kind of separated Out stimuli just gives us an overall Impression now This then takes us into this whole Question of objectivity and subjectivity And tasting um and this might be a bit Of a mind-blowing for some people but The reality is once whatever we Experience through our senses Is a reconstruction of reality done by Our brains for us it’s not reality Itself we never see absolute reality we Never sense absolute reality or any kind Of objective Reality Because it’s all being reconstructed Within our brains so We’re all on the same level playing Field here of doing the best that we can In the context There is no kind of completely objective Ability here but Um We can agree incredibly well um when Hannah and i taste them together we will Very very clearly agree which one’s got More of this or more of that or which One’s better or which one’s worse so Um

It does not mean that Tasting is kind of a bit of a reverse Engineering exercise you’ve really got To engage your brain in it if you want To if you care enough to do this um You’re just thinking about the Individual bits because that’s what’s Giving you this overall impression how Does it work The other thing and i really can’t Stress this enough is that For me it’s my job to really dig into What i’m tasting Why it’s there how it’s like and that’s What hannah does when she teaches her Lessons And that’s part of what our courses are About it’s just kind of like let’s try And understand this Um but Not everyone really cares that much um For so a lot of people it’s just a drink And you know it’s something that they Enjoy and in most situations that’s fine And there’s I think it’s important if someone just Says look you know it’s a lovely drink i Like that that’s enough i don’t really Get that excited about wi-fi systems and Cables and Gold and stuff but other people do you Know it’s yeah i see i i knew you’d get Excited about that but other people do And it’s kind of where where do i where

Does our mental effort lie and that’s Always important to remember and um and I think there are unfortunately some People in the industry who do like to Judge people because they don’t Care as much as maybe we do and you know That’s not right Um Now there are limits to what we can do There are genetic limits And it’s always a fun thing to do to Kind of test yourself to see You know how what how how much sweetness Do you need before you can taste it um And where your limits limits are that’s Always a fun thing to do it’s a very Nerdy thing to do but a fun thing to do And there are limits to how far you can Separate things out now it’s a great Example of this would be If you say for example i had a daiquiri So um you would have Obviously there’s wrongness but the Other two obviously main ingredient is Going to be um Lime juice And a sugar syrup now if you have sugar Sugar syrup on its own it’s going to be Very gloopy and it will taste very sweet Because that’s pretty much all that’s There if you have lime juice on its own Lime is got lots of aromas But the level of acid in lime juice Typically is

Really uncomfortably high and there’s Quite an overwhelming experience If you have them on their own they’re Not great Um they’re kind of they don’t feel right You put them together You can get a lovely balance but the Combined liquid there is a bit of Dilution but the combined liquid doesn’t Taste as sweet as the syrup would it Doesn’t taste as acidic so there’s a Masking effect that happens so sometimes You have to kind of think past what it Is that’s going on So This is the key point though there’s Lots of things at play here there’s Interesting facts at play but The level of agreement that can be Achieved between train tasters is very High Um And That’s kind of what we’re aiming for We’re kind of working we’re conscious of Our limits we’re conscious of what we Can and can’t do But actually we do agree quite Consistently and if you have a if you Have good judging panels if you ever get Experience to do that um or if you’re Kind of if you get into it to get into The kind of the teaching game um You find there is a great deal of

Agreement between people and that’s That’s a reassuring thing So If we circle back to the original Question that i asked Um what is a tasting note Well this is to me what a taste image is And this is used in the context of an Analytic quotation so we’re really Trying to understand The spirit that we’re drinking so it’s a Kind of a data gathering exercise um i’m Gathering information about the spirit Using the senses that i i’m equipped With as best as i can It doesn’t have to be Fancy it doesn’t have to be flash Um And actually Quite often People like throwing words at a page but Actually they’re just saying the same Thing several times over it just needs It just needs to have The information that you need and we’ll Talk a bit about that So then what’s an assessment of quality Well As much as we try with our tasting to be As objective as we can we know that There are limits to that An assessment of quality isn’t about Something of the liquid it’s a a value That we give to the liquid it’s it’s

Like If i’m tasting something and i’m kind of Like Sensing the level of sugar well that’s Kind of something that’s intrinsic Of the liquid if i’m saying well i think This is good or bad that’s a value that I am applying Now That doesn’t mean necessarily that When you’re dealing with tasting in a Professional capacity it’s not anything Goes um because we all kind of have to Have Kind of parameters which are going to Help us to Articulate what we think is good or what We think is less good and so It’s common in in tasting to use Criteria of like what Does this measure up um and that’s very True of most things in human life we Have to have something rubrics by which We can judge things otherwise Um It becomes very very difficult to make Sense of things So It’s questions that we ask Of the thing that we’ve just had And you can apply knowledge from spirits Production that can be really helpful or It can be kind of aesthetic criteria Things that we value

Things that are of of value to us um and That’s kind of The difference so i kind of when i’m Tasting it when i’m teaching tasting I will go about Like okay let’s get some information What’s going on in the spirit And then i will go Okay Let’s have a think about the quality so We’ll talk a little bit about quality Further on so what i was going to do now We’re going to get to the end of this Section but before i carry on i can’t See any questions up there um but i was Going to ask hannah if she had kind of When she’s teaching the things that she Might um kind of focus on all things That you might find that people get Confused about I will unmute myself um I You know i I teach tasting a lot and with Mostly folk that work in the cocktail And spirits industry in some way And my feelings are that all of us are On this journey where we are constantly Improving at tasting And it’s vital that we treat that Journey as A constant learning process And i do think that those of us who do Work in the trade have got a duty to be

Really good at understanding how spirits Taste how to taste them properly And to constantly try and get better and The moment that you know you get a Student who has an air of arrogance About tasting that’s the moment that i Know that they’re not actually going to Get better Because all of us can get better in the Last five years of teaching i’ve had Huge leaps forwards in the way that i Taste and Things like texture have become Profoundly important to me Um But i you know to circle back to that Point that you mentioned about the human Brain processing aroma as a whole And digging into trying to separate These aromas it’s something that you can Work on and improve upon And it’s like a muscle that if you don’t Work it and you don’t you know no one Goes down to the gym and tries to lift 100 kilos in one you can’t do that you Have to prepare to get there And so that’s why i say constantly be Thinking about improving constantly Think be thinking about bettering Yourself And i like when you said you know it’s Not a silly thing to say it tastes like Whiskey this is actually in a in a Reverse way something i often say to my

Students because They will Struggle to identify aromas and you know Science tells us that the human Uh brain can identify One trillion different aromas but the Problem that we have is actually putting Those aromas into words Now until you’ve practiced putting them Into words you’re going to struggle to To to use language to identify your own As and that’s where practice comes in But Very often i’ll have students You know really pausing and struggling To find the language and i’ll say does It smell like whiskey to you and they’ll Say yes it smells like whiskey and i Think it’s you know partly Getting the confidence to use some of These descriptors that we offer because It can be Challenging to say all right i identify Exactly malted barley sometimes that Aroma is so Embedded in other other aromas but if You can identify that it’s whiskey let’s Say it’s a single malt scotch then you Can identify the malted barley you’ve Already done that it’s using the Language and having the confidence to Use words that we offer That’s awesome no thank you very much Hannah that was great

Um and it’s always great to get Different insights from different people And i can’t agree with you more that Everyone has to work on everyone does Keep working this and i’ve learned so Much in the process of thinking quite Deeply about this So let me just quickly just say a little Bit about the systematic approach to Tasting spirits so this the sat is Something that wset uses for a whole Range of different things Um for the different categories that we That we that we run But it’s very important that you Remember what it’s designed to do It’s designed to Help with consistency and communication That’s really what it’s there to do it’s Kind of like it’s it’s going to help you Write things the same time after time And it can do that because it’s kind of A calibrated tool That guides you through the process so Think about this think about this think About this and i’ll show you what some Of those things are in a set um But um this is a little bit of a segue Here um you don’t hammer in a screw so It’s It’s a helpful tool when you’re doing a Certain kind of tasting um And so it’s helpful when you’re doing Analytical tasting so you’re trying to

Be reflective you’re trying to Contextualize the quality assessment um And If you work in the industry or if you Work in the context of Interacting with customers or Interacting with colleagues This information that you can gather Actually then helps you to Understand what people are talking back To you gives you a very kind of clear Framework to help with your Communication um but really analytical Tasting is a is a particular it’s a Particular task and it’s really about Well i need to gather information so i Can say i think it is good because and Then you have to kind of generate Reasons for that on the other hand you Know if you’re just enjoying something To taste it then You know it this The s t would kind of get in the way if You’re just if you’re like In a very happy moment and you’re Drinking your kind of favorite sculpture Or cognac Or whatever it is that you’re drinking And you kind of like i just want to Enjoy this you don’t need an sat at that Point you know we’ve gone past that We’re just going to have fun and we’re Just going to enjoy those sensations Because that’s ultimately the pleasure

Is What we want to get from this what we’re Trying to do with chasing is dig in and Understand a bit more But never lose sight of the pleasure and Sadly i’ve seen far too many people When they’re studying too hard who kind Of can quite often kind of like forget Where the where the fun bit is um so Never lose sight of that So this is what for those of you who Haven’t done a qualification so this is What the level two sat looks like Um we don’t have the time in a simple One-hour session to go through all of The ins and outs of this so i’m just Going to highlight a couple of things Um Which I can ask these questions if you want to Kind of maybe put some bits in the chat See what you think but i’ll just kind of Talk through a couple of a couple of These lines um firstly i just want to Talk about color now Color as i said earlier on can be very Influential in what and how it makes you Think about something There’s a very famous test that is Repeatedly done which is you take a White wine You um and you give somebody a glass of That white wine you also take the white Wine you put some red food coloring in

And you get which is which is odorless Um and you give the same person The the the colored sample and as soon As they they get the colored sample they Start saying things like raspberry and Strawberry but they didn’t say that for The uncolored or the the undoctored White wine so Sight does misdirect you it really does Um the problem is color in the spirit Tells you the square root of nothing About Really what’s going to taste or its Quality because Color can be massively minute but all Color and spirit comes after Distillation if you ever get if you Visit the distillery and they’re fun Places to go to if you can get in um Anything coming off of steel is Colorless there’s no cut it looks like Water um so all this color is added Afterwards now sometimes it comes from All sorts of different ways that can Place it ways that can be introduced So [Music] Always trying to just like the color can Really get you into trouble so try and Just ignore if you’re doing analytics Just try and ignore it it doesn’t tell You a great deal What was i going to do next aroma Characteristics now

I can remember when i started the Industry way back in the late 1990s um And i was i worked at admins which is a Uk retail chain and the store manager Gave me these two wines and i was like Okay yeah oh yeah okay and i hadn’t the Faintest idea what was going on or they Just not like instantly and um i could Tell they were different but i didn’t Really understand how or how to Articulate that so What we do to help with this Um is we when we’re teaching we try and Divide Uh Aroma characteristics into different Categories so like the raw material what Makes your whiskey taste like a whisky Is In part the raw material and that is Different from an agave spirit it’s Different from any other spirit um That can help you kind of focus in on Those kinds of aromas you can also get Aromas from processing now most Obviously that is fermentation which can Give you a lot of fruity aromas Which can be surprising to some people But also in some spirits you get smoky Aromas And They’re Kind of processing they’re not part of The raw material and then you’ve got

This other group of aromas which is Around oak and maturation so like stuff That’s happened After distillation um There’s some complexity in that as well Which we won’t go into but it’s just I’ve always found that it helps to kind Of break them apart other than just be Otherwise you’re confronted with this Assault override where you’re like i Don’t know where to start you start Throwing words around and it all gets a Bit kind of Exciting Um When we look it when we talk about Sweetness in spirits tasting we’re Talking about the addition of sugar um So when we’re using this we’re talking Just about the addition of sugar any Spirit of distillery is dry it has no Sugar so anything that has a sweet taste That the tom could detect will have had Sugar rated after distillation there’s No there’s nothing good there’s nothing Fundamentally good or bad about that It’s just a technique that could be used Um texture As hannah said and she said that said That really really very articulately the Texture is so important when it comes to Tasting spirits um The feel of how it is and it’s it’s so Difficult to describe but it’s something

You’ve really got to try and allow Yourself to get into Because it gives you so much insight Into how that spirit is working um Now when you start off tasting spirits You can quite often your initial Response can just be ouch Because it’s like it’s alcoholic it’s Hot the mouth is like going seriously What have you just done to me And it can be quite challenging but um You kind of need to get used to that you Can add water that’s fine that’s what Most people will do if they’re doing big Tasties anyway But really just try and explore how it’s Feeling and just just try and describe It as best you can use the metaphors of Touch which we have which relate to our Hands that’s That’s where i always start Um and it might sound silly to say that You know a liquid feels rough Um because it’s wet i mean that’s Fundamentally what it is but It’s the best that we can do with the Language that we’ve got Now one last thing i just wanted to Quickly say about what’s a daisy about Length No Behave yourself animations about length Um is that please remember that these Are observations now i we’re not going

To get into this today but i absolutely Think that a vodka can be outstanding And there are significant differences in Different kind of vodkas hannah’s very Recently um conducted a tasting which Was I had a whole load of different neutral Spirits um which you may speak to just After this and that they are just Different they’re not the same and some Are better than others so We’ll talk about how we can think about That in a second um but if i say Something has a neutral aroma intensity And has a short finish that isn’t me That’s not a proxy for this is bad Similarly if something is pronounced and Complex that’s not necessarily proxy for Outstanding Their descriptions and then what we do With that information comes later so i Anyway hannah did you want to maybe Speak about that tasting that you did And then i think we’ve got some Questions to answer before we get onto The tastings themselves Well yes you know i was tasting Essentially neutral spirits that are Used as the blank canvas to make Gin And um It was really fascinating you know Because technically we’re talking about The the most light and slender of

Differences between them but there were Differences But you know i i love vodka actually and I think we’re in a in a in a modern era Of an explosion of crawfords that have Got exceptional texture Exceptional character length And we know From learning at the level three level Uh At that more advanced level that you can Actually add in even um distillate That’s of a slightly lower distillation Strength as well so how you get to that Greater flavor is is variable i guess But yeah now i’m a really big fan And um nick make sure that i bring you Some of that um Oxford artisan distillery distillers Reserve vodka because it’s pretty much All gone i’ve got the last three bottles In the world it’s been matured for three Years so rested innately it’s texturally Amazing and it’s all heritage ryan so Delicious you would love it yeah i’m a Big fan of the option what they’re doing With their heritage grains i think it’s Really interesting um so we’ve got some Great uh questions here um which i can Quickly go through hopefully um so Two sales asked do arama kits really Help in training the sensory augment um I have mixed feelings about aroma kits Because they tend to

They tend to teach you just about what An aroma kit’s like rather than Necessarily what um a spirit or a wines Like um they can be very helpful for Some people initially um they’re also Quite expensive i seem to recall um but Ultimately you’ve got to get you’ve got To transition away from that and into The spirit itself so i would say um they Can be useful but um With reservations because otherwise you Can you just end up very good at Identifying the aroma kit rather than What’s in an actual spirit um Okay next question is what is what is Louching um or luchi there are various Different ways of saying it basically Speaking if you have a spirit mostly It’s animated spirits you add water it Goes cloudy and opaque um the reason for That is something comes out of Solution and forms and it’s all comes Out of solution and forms a um An emulsion so if you actually add pure Alcohol back into that it will go clear Again so that’s what lashing is Um Yeah so claire the Tasting spirit is hard work i’m not Gonna deny that and if you it it does The alcohol high levels now called you Burn so if you’re a kind of a novice Spirits taste the best thing you can do Is to add water so um you can add up to

About half and half that would be as Long as you’re doing the same and you’re Doing it consistently um There’s nothing heroic about drinking The experience particularly if it’s cast Strength might be very very strong Um And actually if i’m doing a lot of Tasting in a day so i’m judging i will Cut off it’s just you have to do that Otherwise you just get battered So Just add water um and that takes some of The sting out and it makes it a lot Easier to then identify the various Different aromas and some of the Textures Um Lucas now you look as you’ve asked a Really interesting question there um What i would ask you to do is if you can Um which is about kind of like having Kind of more of a i think i think what You’re asking is about more of a Community Of people who maybe have taken level Three um I think that’s what you’re asking i Think there’s a really good idea it’s Not something that we’ve kind of done Yet but i think that’s a really really Positive idea um And We certainly at level three is obviously

The moment our highest qualification so It’d be good to have some kind of alumni Activity potentially i’m not saying this This could happen quickly we have a lot On at the moment but i think that’s a Really really interesting question and i Think a very helpful nudge because you Know it’s very it can be tricky if you Kind of have done something in an Intensive way And then you kind of Don’t have A community you can kind of talk to in Those in those ways that’s a good Question that’s a great question Um Do you have focus courses on a subset uh Okay so Uh no we don’t um so At the moment we are generous i mean Like for Saki which is a um which is a brood Where it’s not distilled very rich it’s A brood beverage um Uh we just do saggy as a totality so At the moment our courses are generous And the reason for that is because Most people in the profession will have To deal with a whole group of you know They have to deal with lots of things Now as enthusiasts um people tend to Specialize people tend to kind of like Go well i’m deeply into whiskey or i’m Really into rumble

If you’re a spirits professional um you Do need to have a good knowledge of Everything because you’re going to be Encountering it you can’t just i mean It’s very unusual that you’d be able to Hide yourself off completely and never Have to deal with another kind of Category um so that’s what where we are At the moment so um if we do ever do a Level four haha um that will probably be Slightly different Um can i consider a short length of Spirit and answers for five seconds Okay so this is a very interesting Question i don’t Tend to go it can be a useful guide like Measuring in seconds can be a helpful Guide when you start but just remember That your sensations of length is going To be different from someone else’s Sensations of length so we just have to Rely on the fact that Oh and it is a bit of a reliance we’re Going to rely on the fact that um We’re probably responding in a similar Way so for you short might be this Amount of time for me sure might be that Amount of time if a handler it might be This amount of time just varies so Try to calibrate yourself against people Is is The best way of doing it although that’s Not always i appreciate possible to do All right hannah we were going to talk

About three spirits now so i’m going to Shut up um And uh we’re going to have to do a Little bit of next slide stuff here but You were going to talk about um These three spirits that we’ve kind of Um that we were talking with that we’ve Kind of liked just how we would use the Sat so we’re going to start off with Tesco’s dark rum now if there are people From outside of the uk tesco’s is a big Supermarket chain Um yes i think just to sort of Contextualize these three spirits we’ve Selected some of different qualities And when using the sat i think You know so on occasion i’ll hear a bit Of Feedback from students that but tasting Is completely subjective how can we Use this like very rigid Uh Guide to make Tasting notes if all of us taste Differently and that is true to a degree Maybe but actually i think what’s Important to remember Is that we are trying to analytically Taste and demonstrate important facets Of the spirit in the glass And if we can’t do that then we’re not Able to describe that spirit at all so This is a really vital skill And

Something that we do particularly at Level three is Use spirits site probably or over Quality that if you’re a spirits Enthusiast and usually people doing Level three spirits are spirits Enthusiasts or want to be Then you probably don’t taste things Like tesco’s dark rum that often this is Extremely inexpensive um it’s the type Of thing you can buy a liter of for Pocket change it’s it’s not vastly Expensive at all particularly if you Take off the duty and all of that you Know it’s it’s bare bones Now um perhaps it does what it does Perfectly well if we’re going to mix it With cola and that’s all good but let’s Take a moment and consider what’s in the Glass now We’ve discussed that color isn’t Particularly important to us um this has Recently changed color actually You know they’ve reformulated it i Believe um it’s now a deep brown so very Dark in the glass i’ve got my lovely Tasting glass ready to go And In the classroom look we try and go Quickly with this because it’s not the Most important thing But Because of the way that we think we’re Inclined to perhaps associate some kind

Of depth of flavor Or perhaps age or quality to that color Because that’s just the way that human Brains work So we’ll keep moving forwards now the Very next thing that we want to do is Determine the intensity And you know as i bring it up to my nose I can find it here look here would be Pronounced here would be medium plus Here would be medium and if i’m here and I’m sort of struggling to pick up the Full spectrum but just about i would Call it medium minus Now what’s happening there is a real Drift It’s very one-dimensional actually and This is where i start to see this spirit Unravel From appearances and it being a dark one Okay well i’ve actually got a very One-dimensional set of aromas We can say this sort of caramel toffee Burnt sugar what we’re effectively Saying is a sort of group of aromas um But i would say predominantly what You’re getting is this is this Simplistic one-dimensional caramel and Perhaps there’s a touch of licorice That’s something that can often come With a molasses based one this is it Look it’s it i’m really clutching its Jaws here because there’s not that much To go with

And In this situation where you’re Perhaps feeling uncertain of yourself if You’re nosing blind i would encourage Anyone to pour a little into their hands And rub it in their hands and then see What else is there because sometimes the Ethanol it’s both a hindrance and a help A hindrance well let’s talk about help First it helps because it’s lifting Aromas out of the glass to us And that you know means that we can Detect things and find them with Distance telling us about travel and Intensity but it’s a hindrance because Actually sometimes it can mask aroma and In fact it can even deteriorate your Sense of smell bit by bit so we take Lots of breaks away from the glass now By rubbing it in my hands What i’m doing is then Sniffing again and seeing if free of the Ethanol can i detect anything and in Particular i find that aromas of Maturation can really come to light here Even when i found it difficult to get Them in the glass so What i’m doing is saying Okay i’ve missed all of the vanilla the Cat the coconut the spice that i might Expect if this had been aged And i’m also not finding them in my Hands so now i’m able to Look past that color

And look past what my brain is telling Me that this should be Flavorful and this should be richer and I’m able to suddenly see how hollowed Out this is So then let’s move through to the Palette now i’m going to start Confirming what i got on the nose now There should be a synergy between noise And palette because as we’ve learned Olfaction is actually both orthonasal From the nostrils and retro nasal from Up the back of the palate so i’m Expecting to find these aromas on my Palate too And I can double up a little bit with Sweetness now when i touched it And i felt my hands they actually felt Completely clean and this is dry in fact Tesco’s have to tell you what’s in their Product so it’s quite helpful you can go On the website and confirm no sugar here This is a dry dark one As i mentioned earlier texture is Something that i believe is so Insightful and when you can start to Learn how to separate the textures of Tannins Of poorly integrated alcohols or Well-integrated alcohols when you start To recognize how a spirit can be more Complex in texture and have more body or Flatten texture now you’re like really

Breaking through to the next level and It’s a texture here that will start to Undo this spirit now the problem is is That we like the smell of caramel it’s a It’s a it’s a lovely aroma we like the Smell of sweetness and you smell that And you think ah delicious so when i Show this in my level three courses Blind probably shouldn’t tell everyone That i do that ruin the blind aspect of It But this often tricks people because They smell caramel and they think ah Delicious But when you get the texture you can see How routed out how hollowed out this is It’s very flat it’s very thin And when you get something of this deep Brown color Quite often the final piece of the Puzzle to figure out where that color Came from Can be a bitterness and if you use Enough caramel coloring it’s like a sort Of dull ache on the sides of your tongue And you get that here And then it just flattens off and it’s All ethanol So I’m going to be generous and say medium Minus in intensity flavors of burnt Sugar caramel and toffee but i think It’s extremely one-dimensional And as you taste it and then you spit it

Quickly dissipates and it’s extremely Simplistic Now let’s move on If that’s all right lovely debbie mcgee Give me another slide so we’re just Going to talk through these and we’ll Discuss quality a little bit um let’s Move on to another trusty uh sample and That is the buffalo trace um we’re going To taste a bourbon so Appearance here is medium amber it’s a Very solid reference for what is medium Amber we don’t care too much about that We’re running out of time so let’s move On to the nose Now i think this is quite um a fantastic Example of Um You know the aromas that you might hope We’ve got the grain we’ve got the wood And we’ve got some of these nice fruity Aromas that we can expect of american Whiskeys with their use of proprietary Yeast strains and so on Exploding that can be difficult so i Would encourage you just to start Practicing recognizing using these words For me cornflakes was a breakthrough i Was trying to identify the corn here Um If you want to use popcorn or sweet corn Or maize whatever it is that’s fine we Try and be not too fanciful so even corn Flakes is pushing it a bit to be honest

Now there’s a nuttiness here Um we can find dried fruits There’s some subtle mist fruitiness and I think You know um Often i’ll describe this as juicy fruit Chewing gum because it’s almost like a Conglomerate of fruitiness but we will Try and break it down a bit more now I’ve picked out banana and fig Um but You know what we’re smelling is esters And those can be quite hard to pin down Sometimes We’ve got citrus zest and i think this Could be coming from the right Um and then a big hit of new american Oak so we’ve got the dominant vanilla The coconut and the baking spice now I’ve sequenced those aromas very much in The order of what we’re looking for raw Material processing aromas and then We’ve got some maturation Um often that’s not the way that people Taste but try to push yourself to Remember and recollect to pick something From these different possible parts of Production Because if you don’t you might miss Something that’s really key about that Spirit and you know if you’re tasting A sort of very typical pot distilled Jamaican rum and you forget to tell me About the banana and overripe pineapple

Then you’ve missed a key facet of what Makes that jamaican rum if you’re Talking about a cognac and you talk only About the maturation you’re missing a Key facet if you neglect to say Something about the raisin or the grape Or the fruitiness that’s there so that’s Why we try and be very holistic here Let’s move along Now um palette is dry i’m not going to Taste on camera because i’ve i know These inside out and Let’s keep cracking on um there’s no Sugar added here recall that when we Talk sweetness we’re talking about has Sugar been added we cannot add any sugar Here it’s completely dry and this is a Textural thing as well now if i rub this In my hands again i’m feeling no kind of Tackiness my hands feel totally clean at The end And To talk about um intensity here when we Say medium plus you know i find this at The lips it seems to me It might or let’s say it might be Peculiar to call this medium plus Because it’s a big bombastic spirit it’s Got a low distillation strength new word Why isn’t it pronounced well i do think That this sort of ethanol that you get And that kind of spiritusness that you Get with american whiskeys just means That it doesn’t actually reach all the

Way out the glass now i would say medium Plus if you said pronounce on the Palette i’d i you know i could take that I would hear It but we have to pick one so i’ve gone For medium plus now corn dried fruits Vanilla baking spices what we’ve had on The nose pulls through to the palette Sometimes some of these more estery Aromas dissipate a little bit so some of That banana might not come through to The palette And let’s discuss this texture then Now immediately i’ve got this huge Mouth-filling flavor i can sense it in The back of my gums but to talk about Body which is almost something slightly Different there we’ve got this explosion From the from their bottling strength The flavor but then with body this is a Little bit less oily or thick than Perhaps another type of spirit and i Think that’s worth observing Now We get warmth and that’s both from the Alcohol itself But then we also get some warmth from The tannins and you can almost learn to Disconnect these and figure them out Like what’s happening there so i do have That warmth That is almost a needling of the alcohol But actually through maturation they’ve Tied in that sharpness it could be in an

American whiskey and then as this Dissipates i can feel that sort of grip In the finish Think about texture as a sequence of Things that’s happening over time it’s Not just a static thing And that can be really illuminating you Know changing the way that you taste So to move on the finish is medium plus Actually we’ve got good consistency here From intensity on the nose the palette And then the finish also does what we Kind of expect We’ve got some complexity here while We’ve listed lots of things For a spirit of this type we kind of Expect to find this these clusters of Different aromas and that’s something When you start to move into level three We’re not just saying Does this have lots of flavors or less Flavors we’re saying does it have lots Of flavors or less flavors considering The type of spirit that it is we’re Really asking you to push yourself to be More educated in these spirit categories So we’re adding some nuance and that’s The only place on the sat where we’re Trying to ask of you you know is is this Doing what it should do for what it is So we’ll come back to the conclusions um Lovely nick please move on and this is a Sample that gets us very excited We’ve selected uh

Finally uh the delaman palindroi is an Example of an exo cognac now this is Very Long matured you know i don’t think There’s a single age v that goes into The blend that’s less than 25 years old And they don’t add any uh additives you Know with um cognacs you you can add Some sugar you can add things like wasa This is Additive free no obscuration The appearance is pale amber And coming through to the aromas on the Nose um i would say medium plus Intensity something like this you might Pour it and find it a little bit closed And it will unfurl a bit in the glass so Ultimately it should come to medium plus And what do we expect of something like This well i’m immediately looking for Some fruit because it is a fruit spirit And raisin is an obvious touchstone There isn’t it But perhaps grape what i find amazing About something this old is it has so Much fruit in it has so much plurality It’s in fact incredibly complex we’ve Got raisin we’ve got violets We’ve got apricots and these are things I associate with the raw material This passion fruit and zestiness Actually i believe to be the product of Long maturation and it’s something that Is a really wonderful and uh almost like

A unicorn of rancio where you start to Get these exciting almost sweaty notes There’s nuts this is from maturation as Well we’ve got that sort of Deep Not earthiness but nuttiness vanilla Toast brioche baking spices these are All aromas from the cask it’s wildly Complex i’m sure that we could stick With that and find more but ultimately What we’re trying to do is write a Complete tasting note we’re not getting Too fanciful here So If you rub that in your hands again were You to not find the oak you’d find it Very clearly here you’d get some of These furniture and Sort of old library aromas but to move Through to the palette then will taste Spit This is dry and it is that sort of Drying sensation that you get on the Palette We haven’t got a sweet spirit here so i Feel like i should touch upon what i Would be expecting if there were to be Some sugar added is quite typical of a Cognac Um then i’m looking for a silkiness and It’s something that happens as you sit The spirit and it glides over your Tongue you’ll feel that silkiness it’s Something that’s a word that i described

Particularly to talk about off dry Spirits And then if i get that silkiness i’ll Confirm it by dipping my finger in and Just seeing if my finger feels any sort Of like you know i’ll then blow on it so It dries so i’ve not got that aqua Planing there but i’m looking for that Sort of touch of film Or tackiness In any case this is dry medium plus Intensity Um with a lovely sort of spread of Flavor uh incredibly complex It is concentrated this is something That i feel is a textural aspect you Know that satin cask for a couple of Decades or more And there is a density to that spirit That’s come from that maturation There’s a weight there and i’ll say oily Or body or heavy it doesn’t really Matter which word you use but we’re Demonstrating that there’s some real Sort of Uh Textual impression that’s left here it Is it does have that roundedness There’s a glowing warmth and i think This is barrel tannins and you know we Talk about warmth i ask students would This warm you up would you drink it on a Cold winter’s day if you went for a walk Are you gonna pop that in the hip flask

And this is something that when you Swallow a spirit you get that nice Warming glow across the chest it’s like A kitten has fallen asleep on you But we can’t taste these spirits Analytically and swallow believe me i’ve Tried and it’s not really something you Can do we’re trying to be Academic about our tasting night so we Can’t swallow it so where is this warmth How do we find it and for me the answer Is you can get that sensation of warmth On the inside of your lips and that’s a Great place to spot either the warmth of These alcohol textures or indeed tannins And those tannins are often like a glow In the finish This is long it’s very complex Um And i think i won’t start waxing lyrical About it now because we’ll discuss a Little bit more about the uh qualities Coming up Thank you very much hannah there’s one Question here um From tucson um Is it challenging to taste different Different different kinds of spirits one After the other yes it it is um we we’ve Selected the examples just because There’s there’s makes us a broader range It makes it slightly more interesting if We were in the classroom it would very Much be a question of trying to stick to

One category and trying to get the Comparisons within it um because Otherwise it can become a little Challenging you’re completely right on That front So i’m just going to talk a little bit About assessing quality we have we’re Stretching time and time so we’re going To have to crack through this maybe a Little bit faster than what i would Prefer but there it is um so when we’re Thinking about quality we have to think About um Things are very very different but we Have that we kind of have a universality To our toward the criteria that we apply And this does really work so The analogy that i very often use is to Say well you’ve got two very very Different different pieces of art here One is it’s by matisse and it’s late Part of his life It’s basically paper cut out with a Gigantic pair of scissors and stuck to Another piece of paper um Cheap to make very quick to make On the right we’ve got an oil painting By vermeer Hugely expensive pigment was used would Have taken a long time to to do this Very very different Pictures that one of the common theme Here is probably blue and Um the female subject

They both capture something very Expressive but very different so They can both be considered to be Masterpieces but How they get there is different and we Have to always bear this in mind when We’re judging the quality of the spirit Um you can’t just kind of like well it’s Not like a whiskey therefore when it’s Like well that’s that’s not really Relevant um and so this particularly Happens to poor vodka but we’re not Gonna look at that particular naughty Question here So when it comes to deciding we do need To think um we need to be open-minded we Need to be kind of Sit back and and allow allow things to Show their potential And we have criteria which are going to Allow us to ask helpful questions About the data that we’ve gathered so These are the questions that we would Ask ourselves about balance Um the aroma balance or the textural Balance does it And how does it feel The length and the intensity um Remembering that Big intensity and long length aren’t Necessarily the only ways to be to be Good there are some things that are very Um short and clean and actually that’s Delightful in its own right same way

With complexity some things are super Complex some things are very pure and Simple Expressiveness is a little bit more Tricky to pin down um but it’s It’s really a question of like does this Feel generic or actually does this Really say something of interest about Place or production So what we can do um is we can just Quickly go through these Um these conclusions um and just kind of You may well have a view based on hana Taking note where you think these have Ended up but let’s see if you agree so Let’s go back to our tesco dark run And see what we’ve got i’ll tell you What i’ll do hannah is i’ll just bring All of these all of the bits up okay Just on the screen so you can kind of Discuss them Sort of in a flowing way But i’ll just leave off the quality at The end just show me when you want the Quality brought out Yeah so to consider balance balance is Something that can be About the balance of aromas but also the Balance of texture i would say those are The two facets if we’ve then got oak it Might be has that oak maturation been Done judiciously if we’ve got sugar it Might be Is that balance in balance as well so it

Can be multifaceted but those are the Two key ideas And because it was one dimensional in Aroma i felt like that is already not Balanced When you want to taste a rum i want some Rumminess and this is actually absent of Rumminess and it was particularly on the On the palette that i was looking for Some of that richness of the raw Material and it just isn’t there So the alcohol is not balanced and it’s That hollow Hollow texture hollow mouthfeel and um Bitterness can be fine in a rum but here It was displaced Now that length in intensity it just Fell off a cliff it you know put it in My mouth and for me if it’s short it’s Really dissipated before i’ve got to 30 Seconds and Just as a sort of starting point for how To determine length Um When it comes to intensity you know when We talk about length and intensity we Want to describe in words How has that spirit left our mouth once We’ve spit this is really what we’re Discussing there and yeah it was quite Disappointing and faded merely ethanol And bitterness which we will not allow As part of our length When it comes to complexity um that

Simplistic caramel note can really trick People and this is why it’s so good to Learn this method to taste because you Learn how to See past these subtle slights of hand or The deception that can come with spirits Production Um Yes there’s no focus there’s no Definition i’m missing that reminisce When it comes to complexity i’m hoping For a bit more of a 3d aspect to that Caramel toffee cheek or note They border on the unattractive and when It comes to expressiveness Expressiveness is really you know a Question does it tell you a story about Place or how it was made Um is there separation to the aromas and Flavours there that can be something That is You know telling us a story um to draw From hi-fi that’s another thing that you Talk about there separation It does not and you know tasting this is Quite a sad story of next to nothing but We’re not going to dismiss it out of Hand you know we picked tescos because They’re a very big supermarket and i’m Pretty sure they’ve got board shoulders About um criticisms aimed at their Budget spirit so that’s okay It does its job now i have absolutely Eviscerated tesco’s darkram i think you

Can tell from my quality assessments That i can’t find anything like about Likeable about it so i’m sort of ticking Off well it’s not outstanding it’s not Very good it’s not good It’s not even acceptable it’s now poor So Poor test goes we’re not a big fan of it But as i said if i was having a barbecue And someone bought it we’d mix it with Coke and that’s fine let’s move along And talk about then how we might assess The quality of buffalo Trays now this does have balance um I think when people noise and taste Bourbon at a higher level when we get to This more advanced level of level three You’ve got to take into your stride that This type of whiskey can often appear a Little bit spiritus on the nose and it Could be a little bit um perhaps Warm Borderline on prickly however buffalo Traces managed to integrate that texture Very well we’ve got a really nice Harmony between the flavors of the grain Fermentation aromas all that fruitiness And then the oak itself Now Could we say that this is outstanding i Think there are those that would say What’s what’s the problem here and i Think We’re going to quibble a little bit the

Flavors are bold but there is a sort of Fade to that to that um to that length And it could be here that we were to Criticize buffalo trace nonetheless Let’s move on to complexity we’ve got Well-defined aromas we’ve got plenty of Them and it shows signs of uh what good Integration of those textures Now it is expressive it shows its uh it Shows its war material it shows that Separation of production And We’re going to knock it down to very Good here but nonetheless i think this Is a very well made american whiskey and A fantastic vibe and particularly at the Price point so we like that very much And then let’s close with the delaman Now i’m pretty sure it was clear that i Loved this Phenomena Oh it’s so good An aromatic balance of fruit oak and These you know this is actually more Than the sum of its parts i think Because we might have the raw material We may have some think of the Mailed reactions and the fermentation Those those are harder to find here but We’ve also got the maturation and then We’ve got something that’s really Special and these are aromas and Textures that can only come from age so It’s perfectly balanced we’ve got

Fantastic length and intensity It isn’t bombastic in its presentation Of age this is not really heavy on the Oak extractives Um however it’s very elegant and it’s Really you know it demonstrates its Quality and that length that sort of Develops as well so length when we talk About intensity be wary of that meaning Um similar to The intensity of flavor we’re really Talking about how does that build how Does that complexity unfold Now complexity and purity um yes this is Multi-layered i think we can look into This and find all sorts of florals it’s It like i said it’s more than the sum of Its parts and if we sit there in an Armchair and enjoy this we will continue To find new things over the space of Enjoying a glass of it It’s wonderfully expressive Um incredible expression of fruit and Yes i’m think it’s no surprise that i’m Going to call this outstanding Okay we’ve got one quick question which Is Which is about Modest what do we mean by a modest Spirit for delamane and i think really With that is that i i had this recently And it was just bloom it’s kind of Knocked my socks off it’s not it’s not a it doesn’t kind of like really

Shout loudly look at me look at me look At me It’s quite restrained But it’s just layers and layers and Layers of depth so it’s really about It’s not kind of big and shouty it’s Quite restrained and quiet But there’s so much in there and that’s Really what we’re kind of meaning it’s Yeah i appreciate it’s a little bit of a Weird way of saying it um but that’s the Context that hannah would have meant There yeah i think it’s that elegance And also perhaps the way that um you Know they don’t use any new word so Delaman only use second second fill Casks And uh that has given it a sort of Restraint to that maturation Um Claire that’s a very uh one last Question before we’ve got to the end now But i will answer this question about uh Um The i so With When we developed level three it was Just like let’s look at this from Where we are not necessarily it’s Completely clean slate not necessarily From other contexts that we have around Us we wanted to make this really Relevant for the people within the Spirits industry so

Um although this is different from the Wine qualification um it’s very relevant For those people who it’s specifically Targeted at so um Will there be an evening out within the Context of Our qualifications over the period of Time probably but Where we are now i think Everyone is actually very happy with how How this is and sort of What it offers for the students um So There we go i have i’m afraid overrun Slightly we do apologize for that we do Get a little bit carried away Um And Uh So yeah thank you all so much for Joining um and for sticking around to The end i do apologize for everything a Little bit um i hope that’s been of of Interest i hope that’s kind of giving You some insights into some of the Techniques that we use and some of the Thought processes that we go through Um If you haven’t done one of our Qualifications you know please do Consider doing one You can start nice and simple with one You can go all sorts of crazy complex With three um and there’s a two which is

Nicely in the middle um as i say thank You and thank you to hannah for sharing Her insights and um and her experience Of of teaching this course really very a Great deal which is one of our one of Our most prolific teachers for this Qualification so Thank you all so much i can’t see any Further questions so i shall say Visually And um Please enjoy spirits modestly and safely Thank you very much indeed