Blog: Spirit Maturation Short Course
Maturation transforms the colourless newly made spirit, removing off flavours and mellowing the mouthfeel. Congeners are extracted from the wood, and generated by many complex reactions, adding new aromas, flavours, and colour.
The spirit maturation course starts with a brief look at the history of matured spirits, before moving on to how they are matured. It covers:
- Different types of wood, their chemical composition, and how they are made in to casks
- The processes of maturation and the chemical and physical changes that occur
- How different types of cask affect the spirit character
- How conditions in which casks are stored affects maturation
- Innovations in spirit maturation
- Laboratory and sensory analysis
- Cask supply and management
- Spirit blending
- Environmental management of maturation
Although written principally for commercial distillers with a sound understanding of the basics of spirt maturation it will be of interest to anyone wanting to learn more about the effects of maturation on spirits. Whilst it assumes some level of spirit maturation knowledge and understanding of science and maths, it should be accessible to most people with an interest in spirit maturation.
The course provides essential knowledge and best practice for spirit maturation at a commercial scale. It covers how different types of wood and casks, and how storage affect sprits during maturation. The reactions that take place during this time are detailed, as is how spirits can be assessed and analysed during and after maturation.
It is a short course, but is comprehensive in its scope, and designed to deepen your knowledge of all aspects of spirit maturation. To a prospective or current employer, it also demonstrates your commitment to continuing professional development.