Whiskey Tasting Workshop

The School of Hotel Management and Catering Technology signed an MoU with Saraswati Foundation, initiating a valuable collaboration aimed at enhancing academic and practical learning for students—especially in food and beverage management, with a focus on whiskey tasting and hospitality skills. To celebrate this partnership, SOHMCT hosted a successful whiskey tasting workshop at the F&B Service Lab. The session began with an engaging presentation on the factors influencing whiskey’s taste and characteristics. Mr. Mukesh led the interactive tasting session, emphasising the use of all five senses—sight, smell, taste, feel, and sound—to fully appreciate whiskey. Students learned to analyse aspects like colour, aroma, texture, and flavour, developing the ability to distinguish between different whiskey profiles. The workshop also covered food and drink pairing, an essential skill in the hospitality sector. Mr. Mukesh shared insights on matching whiskey with various dishes—from cheese and charcuterie to grilled meats and desserts—demonstrating how thoughtful pairings enhance the overall dining experience. The workshop provided students with deeper knowledge of whiskey tasting, pairing, and the expertise needed to excel in the dynamic food and beverage industry.