Blending, Maturations, and Sensory - DST 7002 - N21917

This course addresses common sensory descriptors and provides training for accurately detecting positive flavor contributors as well as taints and off-flavors in distilled spirits. Sensory evaluations will be conducted along the entire production spectrum from raw materials to final packaged product. Finishing spirits and flavor additions will be discussed along with the art of blending to achieve flavor targets. Students will also learn how the storage of spirits in wood and other types of materials can affect the final flavour of the spirit, and the chemical changes that occur during ageing distilled products.