W2 - Whisk(e)y / Moonshine / Bourbon Practical Workshop (Grain Based Spirits)
  • W2 - Whisk(e)y / Moonshine / Bourbon Practical Workshop (Grain Based Spirits)

W2 - Whisk(e)y / Moonshine / Bourbon Practical Workshop (Grain Based Spirits)

R2,445.00

This one day Practical Workshop covers everything you need to know in order to work with Grain as a Raw Material for Distillation purposes. You will learn to make Whisky, Whiskey, Bourbon, Moonshine and Vodka, and Master the Principle of Starch Conversion.

Please note that the C1 - Introduction to Distilling Course, or any other Practical Workshop completed in the past, is a prerequisite for attendance.

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This one day Practical Workshop will enable you to utilise any Grain as a Raw Material for either your final Product (in the case of a Whisk(e)y, Moonshine or even Vodka Style Product) or for your base spirit (in the case of a classic or contemporary Gin).

  

PLEASE NOTE: The C1 - Introduction to Distilling Course, or any other Distillation Course done in the past, is a prerequisite for attendance to this course.

   

During the Course you will cover in-depth the following Master Principles, both in theory and practice:

  • Starch Conversion - Conversion of Unfermentable Carbohydrates into Fermentable Sugars
  • Sensory Analysis - Training and Using your sense of Taste and Smell
  • Spirit Blending - Mixing Spirits in a Scientific and Controlled fashion in order to create repeatable Recipes and Processes
  • Dilution - Dilution of Spirits down to Legal Minimum Strength, as well as working with High Brix Content Raw Materials (Molasses and Honey)

    

Course Contents

  

Whisk(e)y, Moonshine and Vodka Overview

  • Difference between Whisk(e)y, Moonshine and Vodka
  • A History of Whisk(e)y, Moonshine and Vodka
  • Regional Differences in Whisk(e)y - Scotland, Ireland, USA and South Africa
  • Whisk(e)y and Moonshine Methodology
  • Innovating with Whisk(e)y in South Africa 

PRACTICAL - Doing a Starch Conversion

  

Unique Aspects of Starch Fermentations

  • Grain Bill and Milling
  • Starch Extraction, Conversion and Steeping
  • Malting and Enzyme Sources
  • Sterilization
  • Sparging  

PRACTICAL - Making a Grain Fermentation

  

Whisky Distilling

  • Still Types Used for Whisky Production
  • Different Still Configurations in Commercial Distilleries
  • Using Multiple Stills in a Commercial Distillery
  • Stripping Runs vs Spirit Runs vs Rectifying Runs
  • Reflux Modes in Fractional Distillation

PRACTICAL - Distilling a Grain Based Fermentation

  

Spirit Enhancement in Whisk(e)y, Moonshine and Vodka

  • Techniques Relevant to Whisk(e)y, Moonshine and Vodka

PRACTICAL - Blending of Selected Fractions and Dilution

PRACTICAL - Obscuration and Wooding of Spirits with Sensory Analysis

 


RECEIPT OF YOUR PAYMENT WILL CONFIRM YOUR SEAT RESERVATION FOR THE COURSE

Please note our terms and conditions for training when cancelling a course.  

  

Course Fees include:

  • Course Material 
  • All practical supplies of Raw Material, Consumables, use of Equipment, etc.
  • Refreshments during course (tea, coffee, soft-drinks, water)
  • Lunch Platters (Please inform us of any dietary requirements)

   

Times:

  • Starting time 7:30 for 08:00 until approximately 17:00 every day with lunch between 12:00 and 13:00, for five consecutive days.

As this course is presented during the normal work week - please be aware of traffic on the way to the Training Facility and allow accordingly in your travelling time.

View the training calendar for all training courses.

  

Venue:

Distillique Offices in Centurion (View Map) and Cape Town (View map) at Koelenhof

  

  

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