Ethanol, water & magic? - the science of understanding scotch whisky flavour
Bristol & South West Regional Group event, 26 October 2006
 Tim Wood will present a lecture on Ethanol, water & magic? — the science of understanding scotch whisky flavour, at an evening meeting of the Bristol & South West Regional Group on 26 October at the University of Bristol School of Chemistry at 19.00pm.
Scotch whisky is marketed on a combination
of a wealth of tradition and a complexity of flavour, but in a modern commercial world the customer also demands consistency from a given brand. This talk delves into some of science behind the production and how this can be used to ensure an acceptable
uniformity from a product that can be over 10 years in the making.
The effect of yeast type, distillation
profile and cask type will all be discussed.
Since 1997, Wood’s career has alternated
between the two major Scottish industries, whisky and oil. He says that ‘after three years playing with wheat and barley’ he had a suitable background to move to a laboratory-based role with William Grant and Sons, owner of Glenfiddich Single Malt and other brands. After a year he moved to become a senior development
chemist for Champion Technologies, an oilfield chemical supply company. Three years later he joined Whyte & Mackay running its quality control and development department.
This was his introduction to a ‘nosing panel’ and he began training as a whisky blender. He gained the Wine and Spirits Education Trust Diploma, one level below the Master of Wine qualification.
Earlier this year Wood returned to Champion Technologies as a sales and marketing manager. However, his passion for the grain is clear and his lecture is not to be missed. Click here to book.
Contact: Raymond Holland,
T/F: +44 (0)1454 774296
E: r.a.holland@holland5858.freeserve.co.uk
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