Unveil the science behind whisky distillation.
Taste and learn the biology and math behind Whisky Distillation in this rare three-hour Masterclass course. Exclusive for Northern Europe.
Do you find yourself captivated by the nuanced flavors of whisky and intrigued by the underlying science?
Embark on a journey with Dr. Claus Rosensparre that transcends mere tasting notes, delving deep into the intricate art and science of distillation.
From his formative years at prestigious universities to his pioneering work in distillery columns and his exploration of natural yeast strain isolation, Dr. Rosensparre invites you to experience the very essence of distillation science firsthand, where he will share his knowledge
The essence of this lectures lies in elucidating the role of natural yeast fermentation in shaping the aromatic nuances of whisky, using Dr. Rosensparrs own private whisky yeast bank.
What You'll Learn
Whether you're an aspiring distiller, a dedicated whisky enthusiast, or simply curious about the science behind your favorite dram, these Scientific Lectures are tailored to suit all interests. Experience the flavors of whisky that go beyond the mainstream commercial offerings and lean the science.
Key Takeaways from the Lecture:
- Learn the theory behind distillation
- Taste whisky, made from yeast found in nature
- Learn how to use alcohol measuring equipments
- Perform math calculations for a distillation process
- Learn the microbiology behind fermentation of whisky
- Learn how each yeast give its own unique whisky flavor
- Perform enzymatic assay of α-Amylase (enzyme activity)
- and much more
WHISKY MENU
Each sample is served in 15 ml glasses and made exclusive for this teaching course. Click each whisky for more info.
1. Single malt Saccharomyces whisky, 46%
Fermented with Saccharomyces yeast 002. Matured with bourbon, rum, and mirabelle staves. This yeast is isolated from the surface of a honey bee and yielding notes of cherry stone and raspberry.
2. Single malt Saccharomyces whisky, 48%
Fermented with Saccharomyces yeast 004.
Matured with cognac, bourbon, and mirabelle staves. This yeast is isolated from the surface of a honey bee and offering notes of apricot and peach.
3. Single malt Saccharomyces whisky, 46%
Fermented with Saccharomyces yeast 020. This yeast is isolated from the surface of a Lavender flower and showcasing ripe bananas with a hint of apricots. Matured with cognac, bourbon, and rum staves.
4. Single malt Brettanomyces whisky, 44%
Fermented with Brettanomyces yeast 006. This yeast is isolated from the surface of a blackberry flower and presenting notes of mango and black pepper.
Matured with cognac, bourbon, and mirabelle staves.
5. Spontaneous fermented whisky, 42%
Fermented as a spontaneous wild fermentation, inoculated under cherry trees. It is a sour character blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. Matured with bourbon, cognac, and mirabelle nectar staves.
6. Smoked Saccharomyces whisky, 42%
Fermented with Saccharomyces yeast 002. This yeast is isolated from the surface of a honey bee and yielding notes of cherry stone and raspberry.
Matured with bourbon, mirabelle, and rum staves.
Limited availability for an extraordinary whisky adventure.
Take advantage of the chance to join an exclusive gathering in handpicked European cities. With seats limited, reserve yours to guarantee your participation in this exceptional exploration of whisky distillation.
Open for booking in the fall of 2024 with specific locations, where a lecturer can be held in selected european cities, contact us is you wish us to come to your city.
Contact us for more information
Don't miss the chance to elevate your understanding of whisky distillation with Dr. Claus Rosensparre. Contact us and learn how to become part of an exclusive community passionate about the art and science of crafting exceptional whisky.
Open for booking in the fall of 2024.
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