09:00-09:30    Introduction to sensory seminar and basic taste samples
09:30-10:15    9 samples – heads, hearts, tails, various alcohol strengths, Distipur
10:15-10:30    Break
10:30-11:00    Chemical basics
11:00-11:30    Fruit samples & theory
11:30-12:00    Grain samples & theory
12:00-13:00    Lunch break (Lunch to be provided)
13:15-14:00    Whisky samples & theory
14:00-14:30    Distilling in Austria / Distilling in Scotland
14:30-15:15    Grappa and Liqueurs samples & theory
15:15-15:30    Break
15:30-16:30    Rum samples & theory
16:30-17:30    Various samples / supplied by participants

Sensory Basics:
Primary taste components
Hierarchical sensory test
Triangle sensory test
(25 samples)

Distillate and spirits errors:
Establishing means and expression of sensory perception concerning errors in fruit quality, mashing and distillation (20 samples)

Determining vocabulary for distillate identification and quality control. Establishing a rating system for distillates. (15 samples)

Sensory delineation of grain spirits, vodka and whiskey (20 samples)

Sensory delineation of fruit distillates (10 samples)