Celebrate 10 years at 211 Yonge Street with Us!

A classroom full of adult students with wines facing a man presenting.

To commemorate 10 years at our current downtown 211 Yonge Street campus, IWEG is offering a special promotion of early bird rates for the first 50 new registrants for:

  • Summer and fall in-class WSET and Wine Scholar Guild courses 
  • June and July WSET online courses

Use the code early23 at checkout to receive 10 per cent off eligible courses!

This special offer is effective May 18th and is available until June 19th, 2023. The promotion is not retroactive to existing registrations.

WSET Diploma in-class and online courses are not included in this offer.

Learn More About IWEG’s WSET Diploma Program

Perfect for both the trade professional and the serious enthusiast, the WSET Level 4 Diploma in Wines will arm you with specialist-level skills and experience, plus international recognition as an expert in the field of wine.

Join us on May 31st to learn more about the program! RSVP by May 17th to ssangster@iweg.org. 

The IWEG experience

As the leading organization in wine, spirits and sake education in Canada, IWEG has offered the WSET Level 4 Diploma since 1988.

Our Diploma graduates over the years have gone on to become vital members of the wine and spirits industry in Canada and worldwide. IWEG holds the record for having the largest amount of Diploma graduates in Canada!

IWEG has been offering Diploma studies for longer than any institute outside of the WSET School in London, which means we enjoy a long history of student success. Our passionate and highly qualified Diploma educators, who come from different fields within the trade, provide on-going support to help you master the analytical tasting skills and supplemental theoretical knowledge necessary to succeed.

What is an Aroma?

An aroma (noun) is typically defined as a distinctive, pervasive and usually pleasant or savoury smell.

When appreciating whisky, an aroma is a single, or a collection of volatile congeners that comes from the drink. The congeners – which must be volatile – arrive in your nose. You sniff them in and the senses within your nose detect and it registers in the brain as a smell. Watch the series of Aroma Shorts on the Edinburgh Whisky Academy YouTube channel.