Flavour Training Courses for Whisky Ambassadors
Our bespoke courses for whisky ambassadors dive deep into the nuances that elevate whisky storytelling, helping ambassadors move beyond basic tasting notes to convey the complex interplay of psychology and flavour science that makes each whisky unique.
We understand your challenges
As whisky ambassadors, you face the challenge of translating complex tasting experiences into relatable, engaging narratives that resonate with diverse audiences. Through our 20 years of experience in the field, we understand first-hand the difficulties of meeting the expectations of everyone from whisky novices to industry experts and high net worth individuals.
As a whisky ambassador your number one goal is to create experiences that resonate deeply with your customers and guests by providing brand activities that are second to none. You should not have to leave customers with and degree of confusion or unanswered questions.
Traditional sensory training may focus heavily on aroma and palate, but it seldom addresses how all of our senses connect in the brain to create emotions, perceptions, and enjoyment. Understanding these key elements creates customer experiences that have greater impact and wow your guests.
Our training fills this gap by providing insights into the cognitive processes behind flavour perception. We’ll explore how factors like genetic predispositions, emotional context, and neurological responses shape individual flavour experiences. We’ll provide you with the tools to create connections with customers on an entirely new personal level.
Course Benefits
Enhanced Storytelling: Gain a deeper understanding of sensory science to add meaningful layers to your whisky stories. Learn how to use the psychology of flavour to make each dram even more memorable and accessible to both novices and experts alike.
Personalised Sensory Techniques: Explore the science behind the often-confusing flavour terms like palate, mouthfeel, finish, and retronasal olfaction, and learn techniques to adapt your descriptions to resonate with various audiences.
Breaking Down Sensory Bias: Understanding personal biases and the genetic influences on flavour perception helps ambassadors connect with a wider range of customers, breaking down the barriers between expert and novice palates.
Connecting with Emotions: Delve into the neurology behind why certain aromas evoke powerful memories or why flavour perception can vary with mood. By connecting with customers on an emotional level, you’ll make every tasting a more immersive and memorable experience.
Our whisky ambassador courses are designed to enhance not only your sensory skills but also your ability to build lasting connections through the rich, complex world of whisky.
Our Whisky Ambassador Training Options
We offer three Whisky Ambassador Training options to meet the unique needs of your team and your business. Choose from a half-day course, a one-day course, or an extensive two-day course.
Other bespoke options are available upon request. Simply get in touch.
Flavour Foundations
Duration excl. breaks - half day (3 hours)
Price - £195 per person plus travel
Minimum 4 participants
Delivered in-person at your team’s location
In this half-day course, we break down the essentials of how flavour works. Explore the fascinating connection between your five senses and the brain to understand how they shape what we ‘taste’. You’ll gain insight into how gustation, olfaction, and mouthfeel influence the perception of whisk(e)y, from scotch to bourbon.
Perfect for teams looking to build a strong foundation in flavour science, this course will help your team master the basics. Ideal for anyone looking to elevate their flavour know-how, from sales teams to experiential staff.
Course structure
Introduction & Overview
The Big Question: What is Flavour?
Taste: Exploring the Six Senses
Smell: From Molecules to Neurons
Mouthfeel: The Hero of Flavour
Putting it into practice
Flavour Unlocked
Duration excl. breaks - one day (6 hours)
Price - £295 per person plus travel
Minimum 4 participants
Delivered in-person at your team’s location
This full-day course delves into the details of flavour, going beyond the senses to explore all internal and external factors. Learn how emotions, memory, and cognitive biases influence the way we experience whisky. Through interactive sessions, you’ll discover how environmental factors, expectations, and personal preferences shape flavour perception.
Designed to deepen your team’s expertise, this course equips you with tools to enhance customer interactions and create unforgettable tasting experiences. Whether you’re in hospitality, sales, or production, this knowledge will elevate how you communicate and craft flavour.
Course structure
Morning:
The Big Question: What is Flavour?
Taste: Exploring the Six Senses
Smell: From Molecules to Neurons
Mouthfeel: The Hero of Flavour
Why Colour Matters
Subconscious sounds
Touch: The Tactile Appeal
External Factors: Environment
Internal Factors: Genetics to Fatigue
Psychological Factors and Bias
Afternoon:
The Science of Assessments
Customer and Consumer Tastings
The Vocabulary Dilemma
Training the Brain
Minimising Bias: Staying Objective
Creating the Ultimate Tasting
Empowering Your Guests
Key Takeaways & Open Discussion
Sensory Mastery
Duration excl. breaks - two days (12 hours)
Price - £500 per person plus travel
Minimum 4 participants
Delivered in-person at your team’s location
This intensive two-day course takes a comprehensive look at the science and psychology of flavour. Discover the intricate workings of neurotransmitters, taste receptors, and the brain regions responsible for processing flavour. Explore the powerful connection between taste, emotion, and memory, and learn how factors like microbiota, satiation, and even genetics shape our flavour experiences.
This advanced course offers deep insights into how whisky flavour is perceived and interpreted, providing experienced teams with the expertise to elevate product development, sensory assessments, and customer engagement to the next level.
Course structure
Day one:
Flavour Dissected
Olfaction: Molecules to Neurons
Thresholds and Blind Spots
Taste: Receptors and Nerves
Decoding Mouthfeel
Pleasure, Pain, and Dopamine
Liking vs Wanting
Tricks of the Eyes
Music: The Sound of Flavour
Clothing, Emotions, and Mindset
The Influence of Our Microbiome
Nature vs Nurture
Day two:
Identification and Discrimination
Industrial Sensory Analysis
The Objective Conundrum
Hedonistic Assessments
Flavour Vocabulary
Oxytocin and Sharing
Conducting Tastings
Sample Order and Glassware
Applying the Learning
Key Takeaways & Open Discussion