Mash Production, Distilling Techniques and Commercial Aspects

$525.00 for a Two-Day Workshop Dates July 18-19, August 22-23 and September 19-20, 2015

One of the oldest distilling workshops in the country – 600 students in 4.5 years

Introduction to Distilling Part 1: Distillation

Pre-Production

Water quality, water testing, and pH adjustments

Grain mashes and sugar washes

Enzymes, yeast, and infusions

Record keeping and data management

Malting vs. cereal mashing

Temperature and time management

Distillation

Types of stills, columns, and infrastructure

Types of runs, stripping, and proof

Heads, hearts, and tails

Whiskey, gin, rum, and vodka runs

Post-Production

Filtration of vodkas and rums

Infusion of vodkas and rums

Introduction to Distilling Part 2: Logistics

Commercial Logistics

Facilities selection, building, and fire codes

Regulatory jurisdictions, and Federal/State licensing

Local rules, self-distribution rights, and tasting rooms

Marketing

Developing a budget, pricing and promoting your spirits

Defining your market, reaching your market

On-premise and off-premise, promotions and product placement

Sales & Distribution

Supplier responsibility, distributor expectations

Distribution types, selection, forms, and channels

Contract, franchise, and control states

http://www.americanbarrelexchange.com/Listing/Details/196276/Downslope-Distilling-Intro-to-Distilling-Course-and-Workshop

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