Industry expert Todd Buckley covers:
Welcome to the Beverage Alcohol Industry
History of Distilling in America
Regulation Highlights to Distill in the US
The Competitive Landscape of Spirits in the US
Introduction to Biology: Fermentation
Grains, Fruits and Yeast
Introduction to Chemistry: Alcohol
Ethanol, Methanol, Isopropanol
Ethylene and Ethyl Ether
Properly Using a Hydrometer
Achieving 190 proof
Achieving 160 proof
Botanicals Blending for Gin
Maceration, Decoction and Infusion
Brewing Skill for Whiskey Distillation and Aging
Introduction to Physics: Distillation
Heating, Reflux and Condensation
Weight, Volume and Temperature
The hands-on instruction will take place at the award-winning 3 Howls Distillery. Owner and distilling expert Will Maschmeier will walk us through how to operate his equipment, preparing a mash for fermentation and what considerations need to be made in creating a perfect batch of spirits. Will and Todd will be on hand to answer any and all questions you might have about any aspect of running a distillery.
No other Workshop allows you to actually take control of a professional-grade reflux still and produce your own batch of spirits under the supervision of award-winning distillers.
If you’re looking to get ACTUAL hands-on experience, this is the Workshop for you. We’ll have a mash already made up for you, so all you have to focus on is getting your spirits to come out just right.
After your spirits run is complete, you’ll then be shown how to blend with distilled water in order to get the strength and flavor profile you’re looking for. From there, you’ll bottle your finished spirit and take it home with you!
As a special bonus, local cider expert and owner of Brownrigg Hard Cider Chris Brownrigg will be giving a special presentation on fruit fermentation, which will be essential for anyone looking to produce fruit-based spirits such as brandy.
Topics to be covered in the hands-on portion of the class are:
- Grain choice
- Choosing the base product
- Yeast choice
- Vessel choice
- Making the cuts
- Temperature choice
- Equipment design/performance
- Still performance