Unit of competency Outline

Date retreived
22/07/2026 5:09 AM AWST

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Blend spirits

Blend spirits

Unit of competency
National Code
FBPTEC4020
State Code
OBN41
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
03/02/2020
View on TGA
State Implementation and Classification
Approved Date
14/05/2020
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
14/05/2020
Nominal Hours
60
Description
This unit of competency describes the skills and knowledge required to manage the blending of spirits such as whisky and gin, and liqueurs.This unit applies to those workers who have responsibility for overseeing the blending of distilled spirits and the quality assurance requirements associated with those products. It may include supervising the work of others.Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state / territory liquor licensing and health agencies.
Notes
Elements and Performance Criteria
1. Prepare to blend spirit
  • 1.1 Identify standards, regulations and guidance materials that cover the requirements of working in a distillery
  • 1.2 Identify hazards and manage risks associated with working with spirits
  • 1.3 Take samples of spirit from barrels or containers
  • 1.4 Test samples to identify colour, alcohol content, flavour and aromas
  • 1.5 Prepare water for cutting spirit
  • 1.6 Record test results of batches for traceability
2. Identify requirements of end product
  • 2.1 Identify flavour profiles for end product
  • 2.2 Blend trial product from sampled containers
  • 2.3 Compare results of trial to profile for end product
  • 2.4 Adjust trial blend until flavour profile matches profile for end product
  • 2.5 Check alcohol profile and cut with water as required, to meet specification for end product and regulations
3. Blend spirit
  • 3.1 Identify quantity of end product required
  • 3.2 Identify quantities of spirit required for blending
  • 3.3 Use safe manual handling techniques where required
  • 3.4 Measure and transfer spirits and water into blending vessel
  • 3.5 Take samples of blend and conduct tests to ensure blend meets specification
  • 3.6 Adjust blend as required
  • 3.7 Record results of tests for traceability
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