Grain-to-bottle whiskey production. Learn basic distillery operations for making distilled spirits and bringing them to market.
This hands-on class covers the fundamentals of whiskey distilling. Participants will be able to smell and taste new make spirit as it is being distilled. Topics covered in this class include mash preparation, basics of fermentation and wash production, anatomy of a still, mechanics of distillation (stripping & spirit runs), “making the cuts,” barrel maturation, proofing, and bottling.
Sensory evaluation instruction includes traditional methods and practical applications of blending whiskey, selecting and balancing the proper components to achieve a targeted flavor profile, and the impact of spirit and wood on flavor.
Additional presentations for the start-up distiller include licensing, formula and label approval, record keeping, package design, and marketing spirits.