Do you find yourself captivated by the nuanced flavors of whisky and intrigued by the underlying science?
Embark on a journey with Dr. Claus Rosensparre that transcends mere tasting notes, delving deep into the intricate art and science of distillation.
From his formative years at prestigious universities to his pioneering work in distillery columns and his exploration of natural yeast strain isolation, Dr. Rosensparre invites you to experience the very essence of distillation science firsthand, where he shares his knowledge.
The essence of this lectures focus in elucidating the role of natural yeast fermentation in shaping the aromatic nuances of whisky, using Dr. Rosensparrs own private whisky yeast bank and small batch destilled whisky. Each whiskies are unique and not for sale.
Whether you're an aspiring distiller, a dedicated whisky enthusiast, or simply curious about the science behind your favorite dram, these Scientific Lectures are tailored to suit all interests. Experience the flavors of whisky that go beyond the mainstream commercial offerings and learn the science behind.
Key Takeaways from the Lecture:
Each sample is served in 15 ml glasses and made exclusive for this teaching course. Click each whisky for more info.
Fermented with Saccharomyces yeast 002. Matured with bourbon, rum, and mirabelle staves. This yeast is isolated from the surface of a honey bee and yielding notes of cherry stone and raspberry.
Fermented with Saccharomyces yeast 004.
Matured with cognac, bourbon, and mirabelle staves. This yeast is isolated from the surface of a honey bee and offering notes of apricot and peach.
Fermented with Saccharomyces yeast 020. This yeast is isolated from the surface of a Lavender flower and showcasing ripe bananas with a hint of apricots. Matured with cognac, bourbon, and rum staves.
Fermented with Brettanomyces yeast 006. This yeast is isolated from the surface of a blackberry flower and presenting notes of mango and black pepper.
Matured with cognac, bourbon, and mirabelle staves.
Fermented as a spontaneous wild fermentation, inoculated under cherry trees. It is a sour character blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. Matured with bourbon, cognac, and mirabelle nectar staves.
Fermented with Saccharomyces yeast 002. This yeast is isolated from the surface of a honey bee and yielding notes of cherry stone and raspberry.
Matured with bourbon, mirabelle, and rum staves.
Take advantage of the chance to join an exclusive gathering in handpicked European cities. With seats limited, reserve yours to guarantee your participation in this exceptional exploration of whisky distillation.
Open for booking in the fall of 2024 with specific locations, where a lecturer can be held in selected european cities, contact us is you wish us to come to your city. You must be of legal age of enjoying alcohol, for your own country to participate.
Don't miss the chance to elevate your understanding of whisky distillation with Dr. Claus Rosensparre. Contact us and learn how to become part of an exclusive community passionate about the art and science of crafting exceptional whisky.
Open for booking in the beginning of 2025, remember to bring documentation of age to the lectures.