Brandy Workshop
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
- Raw Materials
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