News Press Release

Explore the world of flavour with food & drink experts at ‘Sensory Symposium’

SMWS host special event ‘Flavour Fanatics Sensory Symposium’, 10 May in London.

Join The Scotch Malt Whisky Society, a food futurologist and three experts in cheese, coffee and foraging for an exploration of the world of flavour.

Are you fanatical about tasting new flavours and expanding your sensory skills? The Scotch Malt Whisky Society (SMWS) has teamed up with food futurologist Dr Morgaine Gaye and three ‘Flavour Fanatic’ experts from cheese, coffee and foraging to stage a special event that explores the world of flavour.

The ‘Flavour Fanatics Sensory Symposium’, which takes place at Protein Studios, Shoreditch on Wednesday 10 May, will feature a panel of guest speakers exploring the development of flavour in different fields of food and drink to help people understand how to focus on and identify flavours.

Food futurologist Dr Morgaine Gaye will give a keynote talk, followed by ‘Flavour Fanatics’ Dumo Mathema, Ned Palmer and Fergus Drennan who will share their insight into flavour in coffee, cheese and foraging respectively. During the talks, the audience will taste pairings of Society whisky matched with items from the three guest speakers.

SMWS Think Flavour - coffee and whisky
Coffee and whisky

Host and SMWS ambassador John McCheyne will introduce the concept of exploring whisky by flavour while the audience samples a dram of the Society’s rare single cask single malt whisky.

Food futurologist Dr Morgaine Gaye will share her insight into topics such as trends around flavour preferences; the importance of texture; how synthetic smells are affecting our perception; and olfactory branding and how this is used to engage consumers.

Dumo Mathema, head roaster at The Department of Coffee, will share his knowledge of flavour in the constantly-evolving and seasonal coffee world. Ned Palmer, a freelance cheesemonger, will delve into the magical world of artisanal cheese. And Fergus Drennan, a wild food experimentalist and forager, will explore the variety of different flavours to be found in foraged foods.

After the talks, the audience can sample more Society whiskies and more products from the guest speakers.

SMWS ambassador John McCheyne said: “We’re obsessed with flavour at the Society. We categorise all our whiskies through 12 flavour profiles and we’re on mission to help people explore whisky through the lens of flavour. This event is all about helping people to understand the world of flavour more, not only in whisky but also in other food and drink.

“We’ve teamed up with some fellow ‘Flavour Fanatics’ from coffee, cheese and foraging who share our passion for flavour and together we’ll talk and taste our way through the evening and help people to develop their palates and senses in order to better discover flavours.”

Freelance cheesemonger Ned Palmer said: “There are more than 1,500 cheeses in the world, all with different flavours and textures. It’s a magical and fascinating world and at the event I’ll help the audience with how to taste and understand all the flavours and give them an insight into how the cheese world is evolving.”

The Scotch Malt Whisky Society Flavour Fanatics Sensory Symposium

Wed 10 May, 6:30pm-8:30pm

Protein Studios, 31 New Inn Yard, Shoreditch, EC2A 3EY

£20 with five whiskies, including three whisky & food pairings

Tickets and further information here.

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