Spirit-Lab- Whisky Production & Sensory Appreciation-10-05-2026 in Den Haag(Turkish)

From Still to Senses 

Spirit Lab: Whisky Edition 

"Whisky Production Technology & Sensory Appreciation"

@platesandmates.co × @dracospirit distillery @X-Lab Trainings 

About the Experience

Spirit Lab: Whisky Edition is a curated whisky tasting designed for those who want to go beyond simply drinking whisky and begin to understand it. This immersive workshop takes you from grain to glass, revealing how whisky aromas and flavours are shaped through raw materials, fermentation, distillation, and maturation in oak. Production knowledge and sensory tasting are brought together in a hands-on format, allowing insight to develop naturally through experience. Shaped by craft, time, and attention, Spirit Lab offers a focused environment where tasting becomes a tool for understanding.

What You Will Experience

Through a carefully structured journey, guests are guided step by step through the foundations of whisky making and tasting:

• Introduction to malt and raw materials, examining how they influence flavour
• A live whisky distillation, demonstrating key production stages in real time
• Tasting of New Make spirit, learning to recognise its fundamental character before maturation
• Practical demonstration of cut point technology and its sensory impact
• Comparative analysis of whisky samples drawn from different casks, exploring how wood, time, and production choices build depth and tertiary aromas

Throughout the session, aromas and flavours are traced back to specific production decisions — helping participants understand not just what they taste, but why.

Guided Whisky Tasting

The tasting includes six whiskies from different traditions, selected to highlight stylistic and production differences:

• 2 Scotch whisky
• 1 Bourbon
• 1 Irish whiskey
• 1 Japanese whisky
• 1 Dutch whisky

This structured tasting sharpens sensory awareness while offering a broader perspective on whisky styles worldwide. The whiskys will be paired with appetisers.

Learning Outcomes

By the end of the workshop, participants will:

• Understand where whisky aromas originate
• Recognize how production conditions shape flavour
• Identify common sensory faults
• Develop a more confident and analytical tasting approach
• Explore how whisky interacts with food

This is a compact distiller’s education — educational without being academic, sensory without being superficial — designed to help you form your own nose and judgement.

Practical Information

The technical part of this lesson is given by Master Distiller T. Tufekcioglu (M.Eng.), WSET spirit and EWA Edinburgh Whisky Academy Educator, and co-created with Food Designer Ozge Candanoglu. Together, they will also research food and whisky challenges with selected dishes.

🗓️ Sunday, 10 May 

⏰ 16:30 20:30  

📍 Hotel Des Indes The Hague

Lange Voorhout 54 - 56, The Hague, 2514 EG, Netherlands

🎟 Ticket price: €89 Includes full guided tasting.

Limited seats available.