COURSE OVERVIEW

Learn about all aspects of the brandy making process, including equipment selection, raw material selection, sourcing, processing, fermentation, and distillation.  A wide array of aging and maturation techniques are covered. Proper sensory analysis techniques as well as in-depth discussions about the world’s various brandy traditions and techniques will give students the tools necessary to best approach making a world-class brandy distillate.

STRUCTURE

• Introduction to Brandy
  • What is Brandy?
  • Brandy-styles and TTB definitions
  • Brandy sales trends
• General Production Principles
  • Raw Materials
    • Harvest conditions
    • Harvest fruit handling
    • Crush pad equipment
    • Fruit processing and must preparation
  • Fermentation
    • Chemical parameters
    • Yeast and yeast selection
    • Fermenter considerations
    • Fermentation protocols
    • Sur-lie
  • Distillation
    • Principles and overview
    • Distillation equipment
    • Distillation styles
    • Basic distillation protocol
  • Maturation and post distillation flavor adjustment
    • Maturation principles
    • Container considerations
    • Cooperage
  • Finishing and Processing
    • Blending
    • Proofing
    • Color adjustment
  • Sensory Analysis
  • Brandy Styles and Traditions In-depth
    • German/Austrian Eau de vie
    • American brandy
      • Column still
      • Craft brandys
      • Applejack
    • French
      • Cognac
      • Calvados
      • Armagnac
      • Marc
    • Italian Grappa
    • South America
      • Peruvian Pisco
      • Chilean “Pisco”
      • Singani

COURSE OBJECTIVES

To provide students with the background knowledge necessary to distill quality brandy, using quality source materials and equipment.

TUITION: $1,995.00 USD

TUITION INCLUDES:

• All class-related materials
• Breakfast, lunch and refreshments daily
• Networking reception Thursday evening
• Transportation between the Brown Hotel and Moonshine University