The Art + Science of Distilling

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5-Day Rum Course


Luis Ayala and Moonshine University instructors

EARLY BIRD SPECIAL: Register by January 14, 2019,  for 5 nights at the Brown Hotel included with tuition.
Check-in date: 2/03/19, check-out date: 2/08/19


The Rum University and Moonshine University have joined forces to offer the most comprehensive rum training to existing and future rum distillers and brand owners from around the world.

The 5-Day course will guide attendees through the financial, marketing, production, aging, and blending of rum, so each person can leave with a complete understanding of how rums can fit into the economic landscape. The course will offer a great combination of theory and practice, making it the ideal learning tool for anyone whose livelihood will depend on their ability to properly produce and commercialize excellent rums.



The Business of Rum

  • Overview of the rum market in the USA and Europe
  • Overview of stills and the rums they produce: start with the end in mind
  • Overview of the rum market in the rest of the world
  • USA and subsidies, who is getting them, who is not
  • Cost increases through the supply chain
  • Marketing and promoting rum: options, costs, budgets
  • Business Plan: Phased approach vs. “all in”
  • Compliance



The Classifications of Rum

  • What classifications of rum are based on
  • Raw material
  • Fermented method
  • Distillation method
  • Age
  • Blending technique
  • Style
  • Added flavors
  • Alcohol strength
  • Color
  • Marketing Hype



The Art of Rum Making

  • Exploring the basics of fermentation
  • Customizing a fermentation plan based on business restrictions and needs
  • Year-round fermenting: how to diminish the effect of a changing climate
  • Pot still distillation
  • Column still distillation
  • Aging warehouse setup
  • Aging rum: how long is long enough?
  • Workplace safety



History and Science of the Barrel

  • The Art of Cooperage
  • Why oak?
  • Physical properties of oak
  • Chemical properties of oak
  • Understanding tannins
  • Curing the wood
  • Components and manufacture of the barrel
  • Toasting vs. Charring
  • Rum transformations inside the barrel
  • Oak alternatives: acceptable and unacceptable approaches
  • Soleras, single barrels, and specialty barrels
  • Choosing the perfect barrel for your rum



Essential Rum Laboratory: Introduction to Rum Blending

  • Best practices for safety
  • Essential glassware
  • Essential equipment
  • Basic laboratory tests
  • Defining the target
  • Organoleptic dimensions of rum
  • Best practices for blending basic rums
  • Understanding additives and their use

Blending exercises:

  • White Rum
  • Spiced Rum
  • Standard Aged Rum (2-3 years old)


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