EWA Alumni: Xiaoyan Tao Lenz
How did you first discover whisky?
I discovered whisky from my job, working in a Swiss distillery (Säntis Malt Brauerei Locher). Since 1999, we've been producing Swiss Alpine Single Malt Whisky and I am responsible for the Asia market.
Which part(s) of the Diploma in Single Malt Whisky did you find most enjoyable?
The whole process of making whisky is fascinating! I enjoyed the modules focussing on Raw Materials, Batch Distillation and Maturation.
What made the Diploma different from any previous whisky training you have completed?
Scotch whisky is well-known around the world and that the Diploma is recognised globally, as well as being certified by the Scottish Qualifications Authority (SQA), was important for me.
How has the Diploma helped progress your career/contributed to your professional life?
When I introduce myself at tastings in China, the kudos of the Diploma in Singe Malt Whisky and the know-how I have learned from studying is very important.
Why would you recommend the Diploma in Single Malt Whisky?
I would say to anyone that the Diploma in Single Malt Whisky is very useful... I certainly learned a lot from this course!
Whisky wisdom: quick fire questions
First whisky you ever tasted?
Jack Daniels.
Best whisky you have ever tasted?
Swiss Säntis Malt.
Favourite distillery to visit?
The Macallan.
Favourite non-whisky drink?
Mojito.
Favourite whisky and food pairing?
Meat with smoky whisky.
