Expert taster analysing rum

Training

Training and capacity building for distilleries

We train beverage company teams in structured phases, with expert tasters across several spirits and rum as our speciality.

Specialist training in spirits

These training programmes provide specialist knowledge across the world of spirits, including their history, production methods, applications and commercialisation. Participants gain a thorough understanding of the principles behind spirits production and the applicable legal requirements.

The training develops practical skills in producing different spirits through fermentation and distillation exercises tailored to each company's needs. It also includes sensory analysis modules that teach participants to identify and appreciate the distinctive and quality characteristics of each beverage category.

Training for industry professionals
Professional presentation to specialists from the spirits industry
Applications and commercialisation
Cocktails made with spirits during a training activity
Mixology and pairing practice
Cocktail prepared during a practical mixology session
Sensory analysis and professional tasting
Glasses of different rums prepared for sensory assessment
Beverage jury training
Tasting jury assessing spirit samples during a training session
Food pairing with spirits
Spirits glasses and gourmet dishes laid out for a food pairing session

The main purpose is to train or retrain the staff of beverage companies, above all those dedicated to sugarcane distillates, building their personal and professional capabilities for their own benefit and that of the organisation.

The programme raises employability and productivity and works towards the company's general objectives. It is a cyclical process of continuous improvement, shaped by the company's future projects.

Through a specific capacity-building programme we train employees in every role of a spirits company, with professionals who are also good trainers.

This investment in training delivers long-term benefits: it improves employee satisfaction, strengthens their motivation to keep progressing and helps them feel actively involved in the company.

Skills acquired

By the end of the training, participants will be able to:

  • Apply technical and sensory knowledge to evaluate and select spirits using professional criteria.
  • Explain with authority the distinctive qualities of different spirit categories.
  • Design and lead spirits tasting and pairing experiences in gastronomic and educational settings.
  • Interpret international regulations and designations of origin relating to spirits.
  • Analyse industry trends and propose positioning, communication and commercialisation strategies for spirits.

Training areas

Nose tasting

Nose tasting

Recognising aromas, faults and the aroma families of rum.

Palate tasting

Palate tasting

Structure, sweetness, wood, balance and length on the palate.

Chromatography

Chromatography

Analytical reading of congeners and objective product control.

Benefits for employees

  • Greater employability and internal or external promotion opportunities through new professional skills and attitudes.
  • Fewer workplace risks and accidents through new knowledge, particularly in occupational risk prevention.
  • Greater job security and stability as trained staff become more valuable within the organisation.
  • Higher professional and personal satisfaction, self-fulfilment and a stronger sense of achievement.
  • Potential access to better remuneration by contributing greater added value to the company.
Venue prepared for professional rum training and tasting
Technical and sensory training for distillery teams

Benefits for the company

  • Higher productivity and competitiveness through teams capable of contributing greater added value.
  • Improved quality across the products and services at the heart of the company's activity.

Consulting services

Let's talk about your rum project

Tell us where your distillery or your brand stands today and we will tell you, with no commitment, how we can help and on what timeline.

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