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Moonshine University in the New York Times

September 23rd, 2013

It’s been a long time since scofflaw drinkers were forced to resort to bathtub gin. But after whipping up a batch of diluted grain alcohol flavored with juniper berry concentrate for about 40 curious students at a Moonshine University class in Louisville this winter, Colin Blake celebrated the end of Prohibition. “Happy Repeal Day, everybody!” he said.

Whether its products are called moonshine or artisanal spirits, the small-batch distilling movement has expanded in recent years, bringing to market whiskey from Brooklyn, vodka born in Wisconsin and brandy made in Portland, Ore. Now Louisville, the gateway to Kentucky’s bourbon country, is ensuring that it maintains a reputation as a prime player in the spirits world with Moonshine University, an educational program from the grandly named Distilled Spirits Epicenter (ds-epicenter.com) where Mr. Blake is creative director. The institution is meant to instill liquor appreciation as well as the craft of booze-making, bottling and marketing. {Read Article}

travel.nytimes.com

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