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.
International spirits
Who is this course for?
Learning outcomes
- The history of spirits
- Learn the basics about processing raw materials, fermentation, distillation and post distillation
- 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)
- How to serve spirits with comforting dominance and style
- Advice on what to stock onboard/in-house
Investment
Please contact us if you would like to experience this customisable training onboard for your entire team.