FormatOnline
Duration2 Weeks
Sessions4 live, 2 hours each
BatchMax 20
Fee₹5,000
Who it is for
Is this for you?
- Whisky lovers who want to know what is in the glass
- Bar, hospitality and sales staff who talk about whisky every day
- Anyone heading for a career in whisky, from brand roles to the warehouse
- Collectors who want to buy with more confidence
By the end
What you walk away with.
- Explain how malt, grain and blended whisky are made
- Tell Scotch, Irish, American, Japanese and Indian whisky apart
- Taste and describe any whisky with a method you can repeat
- Serve whisky well in Indian heat and pair it with food
- Read a whisky label and know what it promises
- Run a whisky tasting for friends at home
Your instructors and point of contact
Who teaches this course and who to ask.
Syllabus
Week by week.
2 weeks. Two live sessions every weekend and one assignment a week.
Week 01. How whisky is made and its styles
- Barley, malting and mashing: the same start as beer, without the hops
- Fermentation, pot and column stills and the cuts
- Casks, maturation and why Indian heat ages whisky faster with a bigger angels' share
- Scotch regions, Irish whiskey, American bourbon and rye, Japanese whisky and Indian single malts
- Single malt, single grain and blends: what each one means
- Peat and smoke: where it comes from and how it shows in the glass
Assignment: Map five whiskies you can buy in India to how and where they were made.
Week 02. Tasting, serving and buying
- A tasting method: look, nose, palate and finish
- Adding water, cask strength and getting past the alcohol burn
- Serving in Indian weather: neat, with water, on ice or as a highball
- Pairing with Indian food, reading a label and buying well
- Blind tasting and comparing whiskies side by side
- Whisky clubs, festivals and building a home collection on a budget
Assignment: Taste three whiskies with the method and write a note for each.
How it runs
Format and terms.
- Schedule
- Live on Saturdays and Sundays, 12:00 PM to 2:00 PM IST. Timings may shift by mutual agreement with the cohort.
- Batch size
- Maximum 20 students, so every question gets answered.
- Included
- Session recordings, presentation decks, weekly assignments and the learning kit.
- Certificate
- Certificate of Completion once every assignment is in and you have attended at least 80% of live sessions.
- Beyond the screen
- Recommended microbrewery visits, so you see the kit you are studying.
- Fees
- Paid in full at sign-up. No discounts apply. A package of courses cannot be changed once confirmed.
Want the full flight? All 29 courses together run to 75 weeks. You choose your package when you enrol. Compare all 29 courses and read the refund policy before you pay.
Keep reading
Read before you start
Whisky
How whisky is made, from grain to cask
The first half of making whisky looks a lot like brewing beer. The second half takes years.
Whisky
Tasting whisky properly, for teams new to spirits
Whisky tasting is mostly smelling. Done properly, nobody needs to swallow a drop.
Whisky
Scotch, bourbon, Irish, Japanese and Indian whisky
Each country's whisky is defined less by taste than by a rulebook. Learn the rules and the flavours start to make sense.
Recommended reading
Every guide for this course.
201 free guides on the topics this course covers. Read any of them before the first session.
Whisky 200
- A career as a whisky warehouse manager
- A career in whisky marketing
- A career in whisky sales
- A horizontal whisky tasting by region
- American and Canadian rye whisky compared
- Antifoam in whisky fermentation
- Australian whisky explained
- Bacteria in long whisky fermentations
- Barley contracts for malt whisky
- Becoming a whisky blender
- Becoming a whisky educator
- Beer cask finished whisky
- Budget lines for a craft whisky distillery
- Building a whisky brand without a distillery
- Building a whisky sales dashboard
- Buying whisky at duty free
- Campbeltown whisky explained
- Canadian whisky explained
- Cask strength whisky explained
- Choosing a whisky as a gift
- Clear versus cloudy wort in malt whisky
- Comparing whisky age statements side by side
- Contract distilling and sourced whisky
- Cooking maize and wheat for grain whisky
- Cooking with whisky
- Corks, synthetic stoppers and screw caps for whisky
- Corn whisky mash bills
- Decanters and whether they suit whisky
- Designing a whisky range of core and limited releases
- Energy use in a whisky distillery
- English and Welsh whisky explained
- Enzymes for grain whisky mashing
- ESG reporting for whisky companies
- Filtration choices before bottling whisky
- Floor malting and whisky
- Forecasting whisky with long lead times
- Fruity whisky styles for beginners
- Funding whisky that cannot be sold for years
- Gas chromatography for whisky congeners
- Getting the most from a whisky festival
- Grain whisky explained
- Grain whisky versus neutral spirit
- Handling whisky quality complaints
- Highland whisky explained
- How a Coffey still makes grain whisky
- How analysts segment whisky drinkers
- How Japanese whisky is made
- How phylloxera helped Scotch whisky
- How the bulk whisky trade works
- How the Coffey still changed whisky
- How whisky ratings and scores work
- Insuring maturing whisky stock
- Islay whisky explained
- Keeping a whisky journal
- Legs and tears in a whisky glass
- Light and floral whisky styles
- Lowland whisky explained
- Malt whisky from a brewery wash
- Malt whisky from Indian six-row and two-row barley
- Malting barley for whisky versus malting for beer
- Mashing for malt whisky and why the wort is never boiled
- Millet whisky in India
- Mouthfeel in whisky from oily to thin
- Moving from bartending into whisky
- Naming a whisky brand
- New product development for whisky
- No age statement whisky explained
- Non-chill filtered whisky and haze
- Nosing whisky properly
- Oat whisky explained
- Oloroso, PX and fino casks in whisky
- Peated Indian whisky explained
- Peated whisky with smoked food
- Planning a first whisky release
- Planning whisky flights for a dinner
- Prohibition and American whiskey
- Re-racking whisky into new casks
- Reading a whisky back label
- Releasing a young spirit while the whisky waits
- Responsible whisky drinking and pacing
- Rice whisky explained
- Rich and sweet whisky styles
- Rum casks for whisky finishing
- Single pot still Irish whiskey
- Small batch whisky blending at a craft distillery
- Smoky whisky for people who think they hate smoke
- Speyside whisky explained
- Spicy whisky styles and where the spice comes from
- Spotting counterfeit whisky
- Storing unopened whisky bottles upright
- Taiwanese whisky and hot climate maturation
- Tasting cask strength whisky without numbing your palate
- Tasting grain whisky
- Tasting Irish whiskey
- Tasting Japanese whisky
- Tasting past the alcohol burn in whisky
- Tasting whisky blind
- Teaching a friend to taste whisky
- Temperature swings in Indian whisky warehouses
- Tennessee whiskey and the Lincoln County process
- The carbon footprint of a bottle of whisky
- The chemistry of whisky maturation
- The flavour of rye whiskey
- The history of Irish whiskey
- The history of Japanese whisky
- The history of Scotch whisky
- The history of whisky in India
- The rules that define Irish whiskey
- The whisky label compliance review
- The whisky sour explained
- Using a whisky aroma wheel
- Vanillin and oak lactones in whisky
- Vatting and marrying whisky
- Water and energy in whisky sustainability
- Water hardness and haze when reducing whisky
- What a long finish means in whisky
- What makes a whisky Scotch
- What small batch means on a whisky label
- What to do when a whisky cork breaks
- What whisky colour does not tell you
- Whisky and cheese pairing
- Whisky and chocolate pairing
- Whisky and coffee pairing
- Whisky and seafood pairing
- Whisky and soda in India
- Whisky and the Indian festive calendar
- Whisky auctions and the secondary market
- Whisky clubs and tasting societies
- Whisky depletion data explained
- Whisky digital marketing within the rules
- Whisky export documentation
- Whisky for finance new joiners
- Whisky for HR and L&D teams
- Whisky for IT and data teams
- Whisky for legal and compliance teams
- Whisky for procurement teams
- Whisky for supply chain new joiners
- Whisky in a hip flask
- Whisky in Indian weather and serving temperature
- Whisky in the duty free channel
- Whisky inventory on the balance sheet
- Whisky master data done right
- Whisky miniatures and sample sets
- Whisky on the rocks and what ice does
- Whisky or whiskey and why the spelling differs
- Whisky packaging cost drivers
- Whisky portfolio tiers from regular to prestige
- Whisky price architecture
- Whisky reduction schedules in stages
- Whisky route to market in India
- Whisky sensory training for marketing teams
- Whisky stability testing before release
- Whisky stones and other chilling tricks
- Whisky trade marketing in bars and restaurants
- Whisky with a splash of coconut water and other Indian mixers
- Whisky with Indian sweets
- Whisky with mithai and festive food
- Whisky words for beginners, from dram to expression
- Whisky writing and journalism as a career
- Why most whisky is bottled at 40 percent
- Why the same whisky costs differently across Indian states
- Why whisky wash sits near 8 percent ABV
- Working capital in a whisky business
- Yeast nutrition in whisky fermentation
- Adding water to whisky: how much, when and why it changes the flavour
- Becoming a whisky brand ambassador in India: skills and first steps
- Cask finishing in whisky: what a finish adds and what it can hide
- Chill filtration and caramel colouring in whisky, explained plainly
- Designing a whisky label and bottle that reads as premium
- Designing a whisky warehouse for heat, humidity and evaporation losses
- Ex-bourbon, sherry and wine casks and how each one changes whisky
- Corn, rye, wheat and rice: how the grain shapes a whisky
- Hosting a whisky tasting evening at home for a group of friends
- Indian single malt whisky and what sets it apart from Scotch
- Using Indian six-row barley for malt whisky: what distillers face
- Peat and smoke in whisky
- Pot stills versus column stills and the whisky each one makes
- Reducing whisky to bottling strength: water quality, haze and timing
- Small casks for faster whisky ageing: do they really work
- Starting a whisky collection in India on a sensible budget
- Storing an opened whisky bottle: oxidation and how long it keeps
- Off-notes in whisky: sulphur, feints and how distillers trace them
- Bridge products: what a new distillery sells while its whisky matures
- What whisky competition medals mean and how to read them
- Whisky age statements explained
- Pairing whisky with Indian food, from kebabs to mithai
- Whisky glassware: tulip glass, tumbler or highball glass
- The whisky highball and why it suits a hot Indian summer
- Whisky wash fermentation: yeast choice, time and flavour
- Writing whisky tasting notes: a working vocabulary for beginners
- How whisky blenders keep a brand consistent
- Tasting whisky properly, for teams new to spirits
- Whisky label terms: age statements, single cask and cask strength
- The Indian whisky business for new joiners
- Whisky inventory: planning stock you cannot sell for years
- The angels' share: why whisky ages faster in India
- Whisky maturation: what the cask actually does
- Scotch, bourbon, Irish, Japanese and Indian whisky
- Malt, grain and blended whisky explained
- How whisky is made, from grain to cask
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