Sensory panels – dedicated groups of tasters – have long been used by large distilleries to help train staff and maintain consistency of products, but they can also be extremely helpful for smaller producers. Panels can help with product development, quality assurance checks, and the exploration of new ingredients.
Matthew S.V. Pauley, a sensory expert and Assistant Professor at Heriot-Watt’s International Centre for Brewing and Distilling, will share the benefit of his experience and show you how you can design your own.
If you’d like to find out more about Matthews work, you can see his latest research update at this Years Craft Distilling Expo, Thursday 6th-Friday 7th October in London.
