International spirits

Who is this course for?

Ideal for interior crew on superyachts (+60m), all crew on yachts (-60m) and anyone in an hotel or estate that will be serving spirits, liqueurs, anise, bitters and fortified wines.

Learning outcomes

  1. The history of spirits
  2. Learn the basics about processing raw materials, fermentation, distillation and post distillation
  3. Gain insight into international spirit categories such as:
    • Vodka (rye, corn, wheat, potato and grape based )
    • Gin (genever, old tom, london dry, new western style)
    • Rum (white, golden, brown, sipping, spiced, rhum agricole, cachaca )
    • Agave spirits (tequila, mezcal)
    • Whisk(e)y’s (Irish, Scotch, American, Japanese, Canadian)
    • Liqueurs ( herbal, fruit, nut, cream, spirit based)
    • Anise (Pernod, absinthe)
    • Bitters (Campari, amaro, cocktail bitters)
    • Fortified wines (sherry, port, vermouth)
  4. How to serve spirits with comforting dominance and style
  5. Advice on what to stock onboard/in-house


Please contact us if you would like to experience this customisable training onboard for your entire team.


Download the course specifications

Download course specifications: International spirits