Certificate in Scotch Whisky

This module covers everything from the early roots of distillation – including illicit distilling – right up to more recent developments which have revolutionised the category of Scotch within the whisky industry that we know today.  

Journeying through some key historical dates, you’ll discover how the whisky market has developed over time and understand how the story of Scotch has been shaped by political events and technological change. 

This module covers all commercial activity, current developments and future prospects for Scotch in an ever-changing world.  

You’ll learn about the specific UK laws that govern the categorisation, production, bottling and labelling and also appreciate the role of industry bodies that have been created to protect Scotch whisky around the globe.  

Building on what you’ve learned in relation to the Scotch Whisky Regulations, you’ll delve further into the differences between malt and grain production, learning about the different ingredients and production methods permitted for each. Of course, we’ll largely focus on water, malted barley and yeast.

This module essentially takes us from grain to liquid. You’ll learn more about barley; studying its treatment from the field to the distillery through different stages of what’s known as the malting process. You’ll also discover more about milling and mashing before exploring the role of yeast and different factors that can influence flavour development during fermentation.

We’re at the heart of activity within the distillery – in those trademark copper pot stills – for this module on Batch Distillation.  

You’ll discover more about how reflux, the size and shape of the still, slope of the lyne arm and rate of distillation can all contribute to the flavour profile found within the final product. You’ll also be able to identify different still shapes and evaluate how they might affect flavour. 

This module highlights the ways in which Scotch grain production differs from Scotch malt production. You’ll discover Scotland’s grain distilleries – appreciating the vast scale at which they operate – and learn more about continuous distillation, and the Coffey Still in particular. 

This module takes us into the warehouse where, over time, the real magic happens. We’ll be talking wood, specifically oak, and the many ways in which it interacts with the spirit to flavour the final product.  

You’ll learn about the different warehousing systems currently used in Scotland and how climate, cask size, treatment – such as charring and toasting – finishing and cask regeneration can all affect flavour. 

This module focusses on the skillful art and science behind great blended whiskies. You’ll learn some of the different qualities that blenders look for in individual whiskies to contribute to their particular blends.

This final module covers how the final product is prepared for sale. You’ll explore the journey from cask to bottle, including vatting, ABV reduction, chill filtration and the bottling line.

The final assessment, when you are ready, allows you to test yourself on your journey through the wonderful world of all Scotch whisky. A digital badge and certificate are issued upon completion, with a physical lapel pin and printed copy available.