Annandale Whisky Academy
There are a lot of people out there who enjoy 'thinking whisky' as much as they enjoy 'drinking whisky'.
Through Annandale Distillery's Whisky Academy, we will provide a detailed understanding of four crucial areas of Scotch whisky production:
Scotch whisky making processes (Single Malt and Single Grain)
Chemistry and microbiology of Scotch whisky (including flavour)
Sensory characteristics of Single Malts
Blending
We aim to adopt a tiered approach which deals with these fascinating areas of whisky in anything from layman's terms to a detailed scientific understanding. The material will be written and presented (personally and virtually) by Dr Jim Swan and Professor David Thomson.
Jim and David are both sensory specialists so they aim to provide an especially informed appreciation of the sensory characteristics of Scotland's many different single malts.
The USA, Canada, Ireland and Japan also make very impressive whiskies. At Annandale's Whisky Academy, we hope to celebrate and appreciate the differences amongst all good whiskies from around the World by understanding how they differ technically and sensorially from Scotch.
During the early years, we aim to build an accessible knowledge base on-line. When the distillery is up and running, we will provide a unique combination of 'hands-on' and 'brains-on' learning opportunities at Annandale.
Annandale Whisky Academy -- 'thinking and drinking whisky'