INSTRUCTORS: Matt Strickland and Moonshine University instructors
EARLY BIRD SPECIAL: Register by February 23, 2017 for 2 nights at the Brown Hotel included with tuition.
Check-in date: 3/15/17, check-out date: 3/17/17
This two-day intermediate course examines a selection of whisk(e)y classifications including Irish, Scotch, Canadian, American whiskeys, and new craft whiskies that feature non-traditional grains. For each category, instruction includes thorough analysis of the individual components of the distillate and production process, standards of identity, and the product’s relationship to other whiskeys. Instruction is designed to provide an in-depth understanding and practice of whisk(e)y production, including malting, smoking, mashing, fermenting, and making cuts. Small-scale product development with table-top distillation allows participants to experiment with the process before moving on to the larger equipment in the distillery. Traditional and alternative aging techniques are also covered.
Class size will be limited to 15 attendees to ensure ample opportunity for hands-on learning.
To examine the styles, analyze the components, and practice the methods so that students can develop a unique, balanced whisk(e)y product.
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