The whisky industry is worth billions of pounds a year to the Scottish economy. Much of that comes from sales of the amber nectar itself, but there is also a well-developed tourist trail. This attracts people from all over the world, fascinated by the mystique of the long process which produces such diverse and complex tastes and aromas.
Such is the global interest in Scotch that a new online course, designed to give a better understanding of it, was launched today at Moray College (part of the University of the Highlands and Islands) in Elgin. In keeping with the UHI high-tech approach, the launch was streamed online.
The 20-hour online course can be studied anytime, anywhere with internet access. The course will introduce students to the whisky industry and cover its history, including the production process and marketing. A section on whiskies from around the world – including Canada and Japan – is also covered, to highlight the differences across the globe.
The online version is a development of a CD distance-learning course which has already been sent out to students in some 20 countries. Both that and the new project have been supported by Gordon & MacPhail, one of the few remaining independent, family-owned whisky companies.
Part of the attraction may be that students receive eight whisky miniatures and three sampling glasses. The aim here is to develop skills in nosing and tasting so students can appreciate the general characteristics of different styles and types of whisky, including single and blended malts.
Michael Urquhart, joint managing director at Gordon & MacPhail, says that it is “exciting to see more people from different cultures and walks of life developing an interest and enthusiasm for Scotch whisky. By going online, this unique course is helping even more people across the globe learn about its origins and the many different varieties available.
“The increasing international appeal in whisky is also reflected in the growing number of exports of our very own handcrafted single malt, Benromach, which has seen particular growth throughout Europe, North America, South Africa and Japan over the last year.”
According to Mike Devenney, principal of Moray College, converting the course to an online format “was the natural step in its progression. The technology means we can reach a greater audience and interact with students online via assessments and question and answer sessions.
“New computer animations clearly illustrate the skill and craft that whisky-making requires and students can introduce their own dimensions to the process to see the consequences of their actions on the final dram.”
The tutor for the course will be master distiller Jim Cryle, widely regarded as one of the leading authorities on Scotch. Formerly the manager of the Glenlivet distillery, he will provide the students with his broad expertise of whisky-making, including malting, distilling and quality control.
The project is supported by the Scotch Whisky Association. Its director of government and consumer affairs, Campbell Evans, said that “the use of technology will through this course take Scotch whisky to living-rooms and bars around the world.
“Better informed bar staff will be able to help their customers, and more knowledgeable consumers will be able to expand their appreciation and love of Scotch whisky, whether they are in traditional Scotch whisky export countries or new emerging markets.”
Those who complete the £195 course successfully will receive a certificate. The course is open to anyone over 18 years old (age restrictions for the consumption of alcohol may differ in overseas markets) and with an interest in Scotch whisky. Moray College believes it may particularly appeal to those working in the whisky, hospitality, leisure and tourism or retail industries.
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