SCOTCH 101 CLASS OUTLINE:

TOPIC I:
What is Scotch? Legal Definitions & Regulations:
Define 5 Types of Scotch
The 6 Whisky Regions: Introduction / Districts / Unique about that District & Tasting
Scotch Ingredients
Single Malt versus Blended Scotch
Single Malt Legal Requirements / Albaís only whisky
Scotch Drinking Glassware
Brief comment about Regions

TOPIC II:
Tasting Techniques - the Doís & Doníts: (Without Water)

Step #1:
EYE:
(1) COLOR (from interaction w/wood):
(a) Time in cask
(b) Type of cask
(c) Times filled
(2) VISCOSITY: Light (water), Medium (> water), Heavy (syrupy/legs)

Step #2:
NOSE: What aromas do you experience.... and there are many.

Step #3:
PALATE:
Feel on tongue & in mouth; Flavors
On what part(s) of your tongue is flavor focused?

Step #4:
FINISH: Short/Medium/Long; What flavors linger?

Tasting Techniques - the Doís & Doníts: (With Water)
The same eye, nose, palate and finish with water addition

TOPIC III:
How is Scotch made? What is the production process?
1. MALTING
2 .MILLING
3. MASHING
4. FERMENTATION
5. DISTILLATION
6. MATURATION
7. BLENDING/FILTRATION/BOTTLING/LABELING

Topic: IV:
Some Obscure Points -and- Questions & Answers

Scotch Tasting