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Moonshine University: Advanced Sensory Analysis

Moonshine University: Advanced Sensory Analysis

10jul(jul 10)9:00 am11(jul 11)5:00 pmMoonshine University: Advanced Sensory Analysis

Speakers for this event

  • Nancy Fraley

    Nancy Fraley

    Whiskey & Rum Blender, International Consultant and Professional "Nose" at Nosing Services

    Nancy Fraley is a Whiskey & Rum Blender and Consultant. She runs a firm called Nosing Services in Berkeley, CA, where she provides custom blending, product formulation services, creation of maturation programs, and sensory analysis for distilleries worldwide. She is creator of the American Craft Whiskey Aroma Wheel, a sensory tool for both distillers and whiskey connoisseurs, released in the spring of 2012.

    Whiskey & Rum Blender, International Consultant and Professional "Nose" at Nosing Services

Event Details

The Advanced Sensory Analysis Workshop will allow you to master the skills to take your products to the next level of consistency and quality. This two day course thoroughly examines the use of sensory analysis methods in distillate production, product development, and quality control. Both days will contain a theoretical as well as a practical component whereby participants will take what they learn in the classroom and apply it in a lab setting.

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Register here by June 19, 2017 for 2 nights at the Brown Hotel included with tuition. Check-in date: 7/9/17, check-out date: 7/11/17


  • Classroom Instruction
  • Sensory training practicum in laboratory setting

Course Objectives

Take participants through sensory training analysis methods to enable them to find faults, troubleshoot, and develop consistent, quality products. To coach participants through demonstrations and practice to develop a sensory quality control program for their own professional environment.

Learning Outcomes

  • Students will understand the interaction between nose, tongue, and brain.
  • Students will be able to prepare a sensory analysis appropriate for the type of distillate and environment.
  • Students will be able to distinguish among the different sensory training analysis methodologies and know the pros and cons of each.
  • Students will train to detect the development off flavors and taints during production and find causes, symptoms and remedies.
  • Students will study technologies used to aid sensory analysis.
  • Students will practice detecting faults at different thresholds.
  • Students will learn best practices for developing their own sensory quality control program.

Tuition: $2,495.00 USD

Tuition Includes:

  • All class-related materials
  • Breakfast, lunch and refreshments daily
  • Networking reception Monday evening
  • Transportation between the Brown Hotel and Moonshine University

Still Have Questions? Ready to Get Started?

Contact: Christin Head | 502.301.8139
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View all Moonshine University Courses here.


10 (Monday) 9:00 am - 11 (Tuesday) 5:00 pm EST


Moonshine University, Louisville, KY

Distilled Spirits Epicenter, 801 South 8th Street, Louisville, KY 40203, United States

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