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Global Leading Sensory Training & Aroma Marketing
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Sommelier/Professional Bar Tender

Highly developed Sensory Ability is a fundamental foundation skill for Sommeliers and Professional Bar Tenders.

The ability to identify and articulate Flavour Profiles and differentiate between different grape types, spirits styles and drinks brands is an every-day requirement in these roles.

In addition, the ability to identify “off flavours” in the world of wine has always been a fundamental skill requirement for Sommeliers and, in the increasingly complex and popular world of cocktails, it has never been more important for Professional Bar Tenders to understand Flavour Profiles and have highly developed Sensory Skills.

At the Aroma Academy, we have developed a very effective, systematic methodology to develop these vital Sensory Skills together with a set of Aroma/Flavour Reference Standards.

This proven system is accessible via our Series of Self Learn Aroma Training Kits and our class room based Training Programmes.

Self-Learn Training Kits

Most people access the methodology via the Self-learn training kits which include ;

  • A set of Aroma Reference Standards specially designed for the category
  • A set of blank Aroma Strips
  • A guide booklet which includes general information regarding the category, the reference standards and, vitally, the Aroma Academy sensory training methodology.

The Self Learn Aroma Training Kits are currently available for 5 categories – Whisky, Wine, Gin, Rum & Bourbon and allow you to develop your Sensory skills at the pace that suits you best.

You will be amazed at how rapidly your Sensory Skills develop as we set you on the path to “Nose like a Professional”.

The Kits are available from our Online Store - click here.

Online E-Learning Sensory Training – Foundation Programme

The online E-Learning Sensory Training Programme was developed to improve access to our Sensory Training as we are only able to offer a limited number of class room based Training sessions each year.

Participants are sent a Physical Standards Training Kit in addition to gaining online access to the course content. The online E-Learning option allows participants, anywhere in the world, access to the Aroma Academy Sensory Training Programme and allows progress at your own pace - at the time of your choosing.

The first E-Learning programme that we now offer online is the Foundation Programme which covers the same material as the Class Room Foundation Sensory Programme (see below) but with the content tailored and specially designed for online learning. As you progress through the online content, you are prompted to engage with the accompanying Standards Training Kit. There is an optional Assessment Module at the end of the programme.

This online E-Learning Foundation Level Sensory Training Programme is generic in approach with respect to drinks and provides important Sensory Foundation learning for anyone in the drinks business.

On completion of the Foundation programme, you will have significantly improved your ability to detect, identify and articulate flavour profiles.

Class Room Training

We undertake a series of class room based Training Programmes– all focused on the Training and Development of Sensory Skills.

This Training includes Foundation Sensory Understanding, how Aromas/Flavours behave, our unique Sensory Training Methodology, Sensory Practice, Flavour Profiling, typical Flavour Faults and an introduction to Sensory Competency/Proficiency.

The Training has three levels, Foundation, Intermediate and Advanced. Please click here for more details.

Promotion of the importance of Sensory Skills

To help promote the importance of Sensory Skills the Aroma Academy has been very pleased to be associated with the annual Sommelier Challenge at the London Imbibe Exhibition where the Sensory Ability of the top Sommeliers is tested. A key element of the Challenge is the "blind" identification of a set of Reference Standards provided by the Aroma Academy.


A photograph of one of the Challenge sessions is shown above.