The Art + Science of Distilling

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Age-ucation: The Inside Scoop on Oak, Aging, Maturation, and Warehousing

INSTRUCTORS

Andrew Wiehebrink and Moonshine University instructors

EARLY BIRD SPECIAL: Register by April 18, 2019,  for 2 nights at the Brown Hotel included with tuition.
Check-in date: 5/8/19, check-out date: 5/10/19


COURSE OVERVIEW

In this class, you will explore samples that showcase the differences and interplay of aging variables. You’ll also receive the GC testing data for all of them. And you’ll have class time with an expert on warehouse management and flavor mapping.

This workshop class size will be limited to 20 attendees to ensure ample opportunity for hands-on learning.

 

STRUCTURE

Classroom Instruction

  • Warehousing
  • Logistics
  • Flavor development
  • Product Consistency

Data Analysis

  • Entry proof
  • Toast & char profiles
  • Bottle soaks
  • Wood species
  • Gas Chromatography

 

COURSE OBJECTIVES

To examine and analyze the effects the barrel has on the distillate within it, and be able to use the findings in the student’s own distillery.

 

TUITION INCLUDES

  • All class-related materials
  • Breakfast, lunch, and refreshments daily
  • A networking reception, the evening following the first day of class
  • Transportation between the Brown Hotel and Moonshine University

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