Whisk(e)y Workshop

Become a whiskey connoisseur with this two-day intermediate workshop examining everything whiskey! We'll cover a wide variety of classifications - including Irish, Scotch, Canadian, American, and even new craft whiskeys made from non-traditional grains - detailing the individual distillate components and production processes for each, standards of identity, and relationship to other whiskeys.

Students will also receive an in-depth understanding of whiskey production, including malting, smoking, mashing, fermenting, traditional and alternative aging techniques, and making cuts. Hands-on, small-scale product development with table-top distillation allows participants to experiment further with these processes before moving onto the larger equipment in our distillery. Finally, we'll return to our roots by examining the history of whiskey, before discussing the best ways to guide consumers through an informative and engaging sensory evaluation of this versatile spirit.

In addition to gaining valuable insights on whisk(e)y production, we'll take an in-depth look at:

• Whisk(e)y classifications & standards of identity
• Whisk(e)y history
• Individual grain & distillate evaluation
• Production methods & styles
• Malting, smoking, & mashing
• Fermenting, cuts, & finishing
• Traditional & alternative aging
• Production-scale distillation
• Sensory training & analysis
• Guiding consumers through sensory evaluation

Tuition includes all class materials; breakfast, lunch, and refreshments; and transportation between our contracted hotel and our campus.

**Early Bird Registration covers your stay at our contracted hotel from the night before Day 1 to the last day of class. The Early Bird deadline is 3 weeks before the first day of class.