Description
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http://preferredmode.com/tag/bar-spin/ FAR ABOVE THE AVERAGE WHISKY AFICIONADO
FALL 2026 CYCLE
Wednesday October 21, 28 & November 4, 12*, 17
*Thursday
Discover the Art Behind Every Drop
This advanced course is designed for whisky enthusiasts who already understand the basics and want to elevate their knowledge far beyond what most aficionados ever achieve.
You’ll gain a deeper appreciation of whisky’s incredible diversity, exploring the subtle variations in production, the delicate influence of countless factors throughout the process, and ultimately, learning to savor every dram with a new level of insight.
What to Expect
- Live Online Experience: Interact with your tutor in real time, just like in a virtual classroom.
- Rich Learning Materials: Pre-read resources, educational slides, and visuals to enhance every session.
- Structured Learning: Four sessions, each two hours long, held weekly for maximum flexibility.
A CYCLE = 5 LIVE ON-LINE SESSIONS
The course is organized in five two-hour sessions, one week apart. The four first session are focusing at a different module, and the last session is a wrap up session with the exam.
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MODULE 1: From Grain to Wash – Week #1 – from 10:30am to 12:30pm EST
Begin your journey into the science and craft of spirits production by exploring the transformation of grain into a fermentable wash.
In this introductory session, participants will:
- Examine barley anatomy and the malting process, with a focus on grain structure and the biological mechanisms of germination.
- Understand starch composition and learn how enzymes convert starches into fermentable sugars.
- Explore the fundamental principles of fermentation, including the science, technology, and key factors that influence yeast performance and alcohol production.
This session provides the essential foundation for understanding the biochemical processes that drive spirit production from raw grain to fermented wash.
MODULE 2: Fundamentals of distillation -Week #2 – from 10:30am to 12:30pm EST
Build on your understanding of fermentation by exploring the principles and practice of distillation. This session will cover the science behind separating and refining alcohol, as well as the factors that shape a spirit’s character and quality.
Participants will:
- Learn the fundamental theory and technology of distillation, including vapor-liquid interactions and alcohol concentration.
- Examine how pot still design influences spirit style, and understand the critical role copper plays in flavor development and spirit refinement.
- Explore spirit distillation techniques and gain insight into congeners, the aroma and flavor compounds that contribute to a spirit’s unique profile.
This session provides a solid foundation in distillation science and its application to producing high-quality distilled spirits.
MODULE 3: Wood and maturation – Week #3 – from 10:30am to 12:30pm EST
Discover how wood influences the character, complexity, and quality of matured spirits. This session explores the science and craftsmanship behind cask maturation, from oak selection to the chemical transformations that occur during aging.
Participants will:
- Examine the structure and composition of oak, and understand how its natural compounds contribute to flavor, aroma, and color development.
- Explore cask production and preparation techniques, including toasting, charring, and the impact of previously used casks on spirit maturation.
- Understand the key chemical changes that occur during aging, and how interactions between spirit, wood, and the environment shape the final product.
This session provides a comprehensive introduction to the role of wood and maturation in creating depth, balance, and complexity in distilled spirits.
MODULE 4: Nosing and Tasting – Week #4 – from 10:30am to 12:30pm EST
This interactive session explores the science behind sensory perception and teaches participants how to identify key spirit characteristics and production influences using their senses.
Participants will:
- Learn the physiology of smell and taste, and how aromas behave in the glass, on the nose, and on the palate.
- Discover techniques for optimal nosing and tasting to enhance sensory perception and evaluation.
- Identify key production characteristics and quality indicators through sensory assessment alone.
This module provides a practical introduction to sensory analysis, helping participants better understand the connection between production processes and the final character of a spirit.
WRAP UP & EXAM – Week #5 – from 10:30am to 12:30pm EST
Conclude the program with a comprehensive review of the key concepts covered throughout the first three modules. This final session is designed to reinforce learning and assess participants’ understanding of the grain-to-glass production process.
Live written exam is included.
Participants will:
- Review the core principles of malting, fermentation, distillation, and maturation.
- Consolidate their understanding of the scientific and technological concepts that influence spirit quality and character.
- Complete the final online examination to demonstrate their knowledge of the course material.
Exam results are available immediately upon completion, providing participants with instant feedback on their performance and understanding of the subject matter.
Once your booking is confirmed, you’ll receive the comprehensive course handbook, which contains the entire curriculum and serves as an essential reference for your learning. We highly encourage you to explore each module beforehand to maximize the value of the online session.
TESTIMONIALS
“The course was amazing and increased my whiskey knowledge immensely. I feel I have reached a new level that allows me to grasp much more the nuances in the whiskey making and the diversity of the whiskey expressions. Franck was great to explain the more challenging aspects. I highly recommend this course to anyone who really wants to know whiskey.”
Boris M., Bartender
“I loved the course, Franck was a great teacher, specially in explaining some parts that included chemistry and science. The course itself is very complete: it totally enhanced my knowledge of whisky. ”
José E. Whisky educator
“I really enjoyed the advanced whiskey training course, and the online live format with Franck was perfect for me. I learned so much more about whiskies and this opened to me new opportunities to have more interesting discussions; from a personal and professional point of view, I feel very well equipped now, thank you!”
Charles N. Bartender
“This class was everything I expected and more. My knowledge about whisky and how it’s made, and how to really enjoy it have increased exponentially because of this class. Mr. Mounier gives an extremely thorough and enjoyable one on one teaching experience and does everything in his power to ensure that you understand the material. His personal anecdotes and experience help clarify any subjects that may be too difficult to understand at first glance. I highly recommend this course to any whisky enthusiast looking to elevate their knowledge and whisky tasking experience.”
Joe M. Whiskey enthusiast
YOUR TUTOR
Franck is a Whisky Ambassador Tutor (Scotland) and has a distiller degree from IBD (London, UK). He is also a WSET spirit educator all levels (1-3). He has toured the world to visit more than 200 distilleries from Japan to America and in between, travels on a regular basis to whisky experts’ gatherings, and is well connected with the most prestigious actors of the area.
Franck is a judge in national and international Spirit Competitions, including the prestigious World Whisky Awards.
He has entertained or trained more than 10,000 participants to date, and is recognized for his very effective pedagogical approach while demonstrating his passion.
Franck is operating in the United States, in New-York and New-Jersey.
Learn more about Franck: HERE
Some of his recent discussion, with the most famous whisky master distillers:
With Tadashi Sakuma, Master blender at Nikka, Japan, John Campbell, Distillery manager at Laphroaig, Scotland, Ashok Chokalingam, master distiller at Amrut distillery, India.
With Ichiro Akuto, Master distiller Chichibu, Japan, Ian Chang, Master distiller at Kavalan distillery, Taiwan, James Mac Taggart, master Blender at Arran distillery, Scotland.
Judging at the World Whisky Awards:
HOW DOES THIS WORK?
Each module is delivered online live with your tutor, through a virtual meeting room. The duration of each session is two hours.
For each module, it is recommended that the student goes through the related part in the handbook in advance to better benefit from the training.
Before the examination, there is a one-hour session to serve as wrap-up and to revisit the most critical aspects of the modules, based on the student’s needs.
A certificate is delivered to the successful candidates
