What’s covered in the online Diploma in Single Malt Whisky?

Here’s an overview of what you can expect to learn from the seven assessed modules in the Diploma in Single Malt Whisky.

Module 1 - The History of Whisky & Distillation

Upon completion of this module, you’ll be able to identify the origins of distillation and chronicle the developments which led to whisky distillation becoming engrained in Scottish culture. You’ll learn more about the key historical and political events that have impacted on the growth of single malt whisky and you’ll be able to chart the more recent commercial and technical developments within the industry.

Module 2 - The Business of Whisky

Upon completion of this module, you’ll be able to identify the legal requirements and definitions of Scotch whisky in comparison to others, classifying the different ingredients and processes involved in each style.

As well as analysing the financial considerations when pricing a bottle of whisky, you’ll be able to identify the key global markets by consumption and the contribution Scotch whisky makes to the UK economy.

You’ll also be able to analyse the issues and problems affecting the Scotch whisky industry and evaluate the outlook for Scotch whisky over the next few years.

Module 3 - Raw Materials

Upon completion of this module, you’ll be able to identify the three raw materials used (water, malted barley and yeast) as well as being able to outline the role of peat in the production process.

You’ll be able to evaluate the requirements of water, identify the characteristics of barley use, treatment and handling and understand more about yeast.

You’ll also be able to describe the processes involved in milling, mashing and wort recovery before we move on to distillation.

Module 4 - Batch Distillation

Upon completion of this module, you’ll be able to list the different phases of the distillation, understand the outcomes at each phase and appreciate the different factors that ensure product quality.

You’ll be able to describe the technology and function behind mashing, compare the development of fatty acids and esters and evaluate the different variables which contribute to flavour production during fermentation.

As well as being able to list the key operational processes of a still and spirit safe, you’ll also be able to assess the importance of copper in still structure and appreciate the key elements of sulphur metabolism.

Module 5 – Maturation

Upon completion of this module, you’ll be able to identify the different types of oak used and analyse the structure of the wood, understanding what makes it appropriate for use in casks.

As well as learning the different reactions and other variables that can take place during maturation, you’ll discover the different types of warehousing systems in use for maturing whisky in Scotland and appreciate the importance of climate on maturation.

Module 6 - Sensory

Upon completion of this module, you’ll be introduced to the anatomy of olfaction and taste and come to understand how smell, sight, taste and touch can influence your sensory experience.

You’ll be able to describe the creation of scotch whisky flavours, list the compound types responsible for key flavour characteristics and identify the flavours that likely come from either the raw materials, the production process or maturation.

As well as being able to describe the development of whisky once poured into a glass, you’ll learn how to conduct and  participate in a whisky tasting to compare and contrast multiple spirits, explain why flavour changes occur when adding water and list the common terms used to describe all aspects of the spirit.

Module 7 - World Whiskies

Upon completion of this module, you’ll be able to define what Scotch whisky is and explain the rules surrounding its production as well as appreciating the meaning of 'world whisky' as a term.

You’ll be able to compare the variety of raw materials used, contrast the alternate production methods used and evaluate the impact diverse climates have on maturation.