You know wine. Now let's see what your palate can do with spirits.
This blind tasting is built for wine professionals - the same analytical approach you already use, applied to distilled spirits. This is an opportunity to expand your blind tasting toolkit. We're talking raw material, production method, aging. The building blocks you know, in a different category, with a diagnostic method you can use for blind tasting.
Two flights. The first is a blank canvas of white pours, including niche and unusual spirits, to build your deduction skills. The second levels up your ability to blind-taste base ingredients -- grain vs. grape vs. cane -- in glasses of virtually identical-looking barrel-aged liquid. It's harder than it looks ... and that's the point.
Leading the Seminar is Charlene Rooke, a Vancouver-based journalist and educator who is one of Canada's leading spirits experts. She's a WSET Spirits Educator to Level 3, SWE Certified Specialist of Spirits, trained artisan distiller, lead judge of the Canadian Artisan Spirits Competition, and Drinks Editor at the LCBO's Food & Drink.
