{"title":"Classroom Training","description":"","products":[{"product_id":"classroom-extraction-methods-and-essential-oils","title":"E1 - CLASSROOM BASED Extraction Methods and Essential Oils","description":"\u003cp\u003e\u003cspan style=\"font-size: 10pt;\"\u003e\u003cstrong\u003eClassroom-based training course:\u003c\/strong\u003e Learn how to extract essential oils (and other compounds) from botanicals, and other organic material to make essential oils, gin essences, tinctures, etc. This course teaches you how to extract essential oils from various plant materials using multiple extraction \u003c\/span\u003e\u003cspan style=\"font-size: 13.3333px;\"\u003etechniques\u003c\/span\u003e\u003cspan style=\"font-size: 10pt;\"\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10pt;\"\u003eSome practical extraction techniques will be performed during the course, and you will be able to take your sample home!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10pt;\"\u003eA short section on the theory of cannabis oil extraction will also be covered. \u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-size: 12pt;\"\u003eCourse Contents (Theory): \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e1.\u003cspan\u003e \u003c\/span\u003eThe History of Extracts and Essential Oils\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e2.\u003cspan\u003e \u003c\/span\u003eEssential oil production - Overview\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e   2.1\u003cspan\u003e \u003c\/span\u003eSafety\u003cbr\u003e   2.2\u003cspan\u003e \u003c\/span\u003eLegalities\u003cbr\u003e   2.3\u003cspan\u003e \u003c\/span\u003eBiological origin of essential oils\u003cbr\u003e   2.4\u003cspan\u003e \u003c\/span\u003eFactors influencing essential oil yield\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e3.\u003cspan\u003e \u003c\/span\u003eExtraction Introduction\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e   3.1\u003cspan\u003e \u003c\/span\u003eSelecting an Extraction Method for a particular Essential Oil\u003cbr\u003e   3.2\u003cspan\u003e \u003c\/span\u003eTemperature and other influences on Essential Oils\u003cbr\u003e   3.3\u003cspan\u003e \u003c\/span\u003eTerminologies\u003cbr\u003e   3.4\u003cspan\u003e \u003c\/span\u003eSolvent selection\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e4.\u003cspan\u003e \u003c\/span\u003eExtraction Methods\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e   4.1\u003cspan\u003e \u003c\/span\u003eEnfleurage\u003cbr\u003e   4.2\u003cspan\u003e \u003c\/span\u003eExpression\u003cbr\u003e   4.3\u003cspan\u003e \u003c\/span\u003eInfusion\u003cbr\u003e   4.4\u003cspan\u003e \u003c\/span\u003eDistillation\u003cbr\u003e   4.5\u003cspan\u003e \u003c\/span\u003eVacuum distillation\u003cbr\u003e   4.6\u003cspan\u003e \u003c\/span\u003eFactors Influencing the Essential Oil Yield\u003cbr\u003e   4.7\u003cspan\u003e \u003c\/span\u003eSoxhlet Extraction  \u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e5.\u003cspan\u003e \u003c\/span\u003eStorage of Essential Oils\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e6.\u003cspan\u003e \u003c\/span\u003eTesting of Essential Oils\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e   6.1\u003cspan\u003e \u003c\/span\u003eHalphen’s Test\u003cbr\u003e   6.2\u003cspan\u003e \u003c\/span\u003eBaudouin’s Test\u003cbr\u003e   6.3\u003cspan\u003e \u003c\/span\u003eThin-layer chromatography\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e7.\u003cspan\u003e \u003c\/span\u003eAroma and Flavor Combinations\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e   7.1\u003cspan\u003e \u003c\/span\u003eSenses, Aromas, and Mood\u003cbr\u003e   7.2\u003cspan\u003e \u003c\/span\u003eSensory Combinations\u003cbr\u003e   7.3\u003cspan\u003e \u003c\/span\u003eBlending Essential Oils\u003cbr\u003e   7.4\u003cspan\u003e \u003c\/span\u003eFor the aromatherapist – use cell phone technology.\u003cbr\u003e   7.5\u003cspan\u003e \u003c\/span\u003ePractical Recipe Development\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e8.\u003cspan\u003e \u003c\/span\u003eEssential Oil Uses\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e   8.1\u003cspan\u003e \u003c\/span\u003ePerfume\u003cbr\u003e   8.2\u003cspan\u003e \u003c\/span\u003eMassage Oil\u003cbr\u003e   8.3\u003cspan\u003e \u003c\/span\u003eSoap\u003cbr\u003e   8.4\u003cspan\u003e \u003c\/span\u003eIncense\u003cbr\u003e   8.5\u003cspan\u003e \u003c\/span\u003eE-Liquid\u003cbr\u003e   8.6\u003cspan\u003e \u003c\/span\u003eToothpaste\u003cbr\u003e   8.7\u003cspan\u003e \u003c\/span\u003eAir freshener\u003cbr\u003e   8.8\u003cspan\u003e \u003c\/span\u003eTinctures\u003cbr\u003e   8.9\u003cspan\u003e \u003c\/span\u003eBitters\u003cbr\u003e   8.10\u003cspan\u003e \u003c\/span\u003eFlavoring\u003cbr\u003e   8.11\u003cspan\u003e \u003c\/span\u003eMedical Applications\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cspan lang=\"en-gb\"\u003e9.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan lang=\"en-gb\"\u003eCannabis\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cspan lang=\"en-gb\"\u003e   9.1\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan lang=\"en-gb\"\u003eFixed Vegetable Oil Extractions\u003c\/span\u003e\u003cbr\u003e\u003cspan lang=\"en-gb\"\u003e   9.2\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan lang=\"en-gb\"\u003eEssential Oil Extraction\u003c\/span\u003e\u003cbr\u003e   9.3\u003cspan\u003e \u003c\/span\u003eCannabinoid Extraction\u003c\/p\u003e\n\u003ch3\u003eCourse Fee Includes:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eCourse material\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCoffee, Tea, Cold drinks \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLight Lunch \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eCourse Duration:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eAll students need to be here by 8 am, and the course will start at 8:15 am and run up to 4 pm. \u003c\/p\u003e\n\u003cp\u003eIf you attend from far and would like some accommodation, do contact \u003ca href=\"https:\/\/www.threeolives.co.za\/\" title=\"The Three Olives Guest house\" rel=\"noopener noreferrer\" target=\"_blank\"\u003ethe Three Olives Guest House.\u003c\/a\u003e We can recommend them!\u003c\/p\u003e\n\u003ch3\u003eBookings, Confirmations, and Cancellations \u003c\/h3\u003e\n\u003cp\u003ePlease note that there is a limited number of seats available for this course. Your seat will only be reserved upon receipt of your payment. \u003c\/p\u003e\n\u003cp\u003eWe do understand that not all circumstances can be controlled, so we try to be as flexible with our cancellations and rebookings as possible. We will offer a full refund for cancellations made 14 days before the course; for shorter periods, we will offer a course date change.\u003c\/p\u003e\n\u003cp\u003eShould the minimum required seating not be filled within 3 days of the scheduled course date, Distillique will reschedule the course to another date. Distillique will \u003cem\u003enot assume\u003c\/em\u003e\u003cspan\u003e any \u003c\/span\u003e\u003cem\u003eresponsibility\u003c\/em\u003e\u003cspan\u003e for and \u003c\/span\u003e\u003cem\u003eshall not\u003c\/em\u003e\u003cspan\u003e be liable for \u003c\/span\u003e\u003cem\u003eCancellation\u003c\/em\u003e\u003cspan\u003e fees for other services related to the course, such as travelling, accommodation, etc. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eFor more information, contact training@distilllique.co.za \u003c\/p\u003e\n\u003ch2\u003e\n\u003cspan style=\"font-size: 12pt;\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e","brand":"distillique","offers":[{"title":"23 May 2026","offer_id":47910181732600,"sku":null,"price":2200.0,"currency_code":"ZAR","in_stock":true},{"title":"14 November 2026","offer_id":47910182813944,"sku":null,"price":2200.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/TRAINING_PRODUCT_IMAGES_3.png?v=1758119838"},{"product_id":"c1-introduction-to-distilling-in-house-training","title":"C1 - Introduction to Distilling (Classroom Based Training)","description":"\u003cp\u003eImmerse yourself in the fascinating world of distillation with our comprehensive C1 training. Whether you're a beginner or a seasoned enthusiast, this session covers the essential fundamentals that lay the foundation for crafting exceptional spirits.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eCourse Contents\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Production Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAlcoholic Beverages, Feedstocks, and Method Examples\u003c\/li\u003e\n\u003cli\u003eThe Role of Geographical Naming Differences\u003c\/li\u003e\n\u003cli\u003eLegislation for Home Distilling\u003c\/li\u003e\n\u003cli\u003eLegislation for Commercial Distilling\u003c\/li\u003e\n\u003cli\u003eSafety during Distilling\u003c\/li\u003e\n\u003cli\u003eResponsible Drinking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFermentation Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFermentable and Non-Fermentable Sugars\u003c\/li\u003e\n\u003cli\u003eStarch Conversion\u003c\/li\u003e\n\u003cli\u003eTypes and Roles of Enzymes in Distillation Fermentations\u003c\/li\u003e\n\u003cli\u003eCongener Formation and Control\u003c\/li\u003e\n\u003cli\u003eFermentation Components\u003c\/li\u003e\n\u003cli\u003eSugar Measurements and Sugar Calculations\u003c\/li\u003e\n\u003cli\u003eYeast and Yeast Requirements\u003c\/li\u003e\n\u003cli\u003eSuccessful and Failed Fermentations - Troubleshooting and Fixing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDistillation Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhat is Distillation?\u003c\/li\u003e\n\u003cli\u003eDistillation Physics\u003c\/li\u003e\n\u003cli\u003eUse of the Phase Diagram during Distillation\u003c\/li\u003e\n\u003cli\u003eDevelopment of Still Types\u003c\/li\u003e\n\u003cli\u003eThe Role of Copper in Stills\u003c\/li\u003e\n\u003cli\u003eHeads, Hearts, Tails and other Fractions\u003c\/li\u003e\n\u003cli\u003eEffect of Boiling Rate on Fractions\u003c\/li\u003e\n\u003cli\u003eFractional Distillation or Precision Distillation\u003c\/li\u003e\n\u003cli\u003eSpirit Enhancement\u003c\/li\u003e\n\u003cli\u003eSimple Enhancement Techniques\u003c\/li\u003e\n\u003cli\u003eEnhancement by Removal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEnhancement Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEnhancement by Addition\u003c\/li\u003e\n\u003cli\u003eEnhancement by Removal\u003c\/li\u003e\n\u003cli\u003eEnhancement by Transformation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCourse Fee Includes:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eCourse material\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe use of training equipment (to be used during training)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCoffee, Tea, Cold drinks \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLight Lunch \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eCourse Duration:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eAll students need to be here by 8 am and the course will start at 8:15 am run up to 4 pm. End times may vary \u003c\/p\u003e\n\u003cp\u003eIf you attend from far and would like some accommodation, do contact\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"The Three Olives Guest house\" href=\"https:\/\/www.threeolives.co.za\/\" target=\"_blank\"\u003ethe Three Olives Guest House.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eWe can recommend them!\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eBookings, Confirmations, and Cancellations \u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePlease note that there is a limited number of seats available for this course. Your seat will only be reserved upon receipt of your payment. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn the case that the minimum required seating is not filled within 14 days of the scheduled course date, Distillique will reschedule the course to another date.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDistillique Classroom Training - Terms and Conditions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCancellation Fees:\u003c\/strong\u003e Distillique will not assume any responsibility for, and shall not be liable for, cancellation fees related to other services, such as travel and accommodation, incurred by the customer in connection with the course.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePhotographic Consent:\u003c\/strong\u003e The customer agrees that any photos taken during the course may be used by Distillique for promotional and marketing purposes. If the customer prefers not to be included in photos, they should inform the course facilitator in advance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLiability for Injuries:\u003c\/strong\u003e Distillique is not liable for any injuries that may occur on the premises during the training. Attendees are responsible for their own safety, and any injuries sustained are not the responsibility of Distillique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAssumption of Risk:\u003c\/strong\u003e Attendance at this course and the application of knowledge acquired during the course are entirely at the attendee's own risk. Distillique assumes no liability for the use or misuse of the information provided.\u003c\/p\u003e\n\u003cp\u003eBy enrolling in Distillique's Classroom Training, the customer acknowledges and agrees to these terms and conditions.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e Accommodation: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIf you are traveling from locations beyond Pretoria and are seeking accommodations for an overnight stay, we highly recommend the \u003ca href=\"https:\/\/www.threeolives.co.za\/\"\u003eThree Olives Guest House, \u003c\/a\u003ewhich is located about 4km from our training facility.  For booking inquiries, kindly reach out to \u003ca\u003ebookings@threeolives.co.za\u003c\/a\u003e or contact Karin directly at \u003ca\u003ekarin@threeolives.co.za\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg alt=\"three olives new.png\" src=\"https:\/\/static.wixstatic.com\/media\/52997f_8111b9981da44abf9afdf0158601c13c~mv2.png\/v1\/crop\/x_0,y_1587,w_6378,h_2489\/fill\/w_410,h_160,al_c,q_85,usm_0.66_1.00_0.01,enc_auto\/three%20olives%20new.png\" width=\"282\" height=\"110\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eContact us: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eFor more training-related information, contact training@distilllique.co.za \u003c\/p\u003e","brand":"Distillique","offers":[{"title":"7 February 2026","offer_id":47761460494584,"sku":null,"price":2180.0,"currency_code":"ZAR","in_stock":true},{"title":"14 March 2026","offer_id":47812959273208,"sku":null,"price":2180.0,"currency_code":"ZAR","in_stock":true},{"title":"18 July 2026","offer_id":47904271073528,"sku":null,"price":2180.0,"currency_code":"ZAR","in_stock":true},{"title":"17 October 2026","offer_id":47904271106296,"sku":null,"price":2180.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/c1-introduction-to-distilling-classroom-based-training-24-february-2024-training-493.jpg?v=1728587774"},{"product_id":"w2-online-grain-based-spirits-course-whiskey-moonshine-bourbon-vodka-copy","title":"W2 - Grain Based Spirits Course (Whisk(e)y - Moonshine - Bourbon - Vodka)","description":"\u003cp\u003eThis  Practical Workshop will enable you to utilize 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).\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bolder;\"\u003ePLEASE NOTE: The \u003ca href=\"\/products\/c1-online-introduction-to-distilling-distilling-theory\" title=\"C1 - ONLINE - Introduction to Distilling (Distilling Theory)\"\u003eC1 - Introduction to Distilling Course\u003c\/a\u003e, is a prerequisite for attendance to this course.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable border=\"3\" style=\"width: 100%; height: 19.5938px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 98.1752%; height: 19.5938px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003e\u003cspan style=\"color: #000000;\"\u003eCourse Contents\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhisk(e)y, Moonshine and Vodka Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDifference between Whisk(e)y, Moonshine and Vodka\u003c\/li\u003e\n\u003cli\u003eA History of Whisk(e)y, Moonshine and Vodka\u003c\/li\u003e\n\u003cli\u003eRegional Differences in Whisk(e)y - Scotland, Ireland, USA and South Africa\u003c\/li\u003e\n\u003cli\u003eWhisk(e)y and Moonshine Methodology\u003c\/li\u003e\n\u003cli\u003eInnovating with Whisk(e)y in South Africa\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUnique Aspects of Starch Fermentations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGrain Bill and Milling\u003c\/li\u003e\n\u003cli\u003eStarch Extraction, Conversion and Steeping\u003c\/li\u003e\n\u003cli\u003eMalting and Enzyme Sources\u003c\/li\u003e\n\u003cli\u003eSterilization\u003c\/li\u003e\n\u003cli\u003eSparging\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhisky Distilling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStill Types Used for Whisky Production\u003c\/li\u003e\n\u003cli\u003eDifferent Still Configurations in Commercial Distilleries\u003c\/li\u003e\n\u003cli\u003eUsing Multiple Stills in a Commercial Distillery\u003c\/li\u003e\n\u003cli\u003eStripping Runs vs Spirit Runs vs Rectifying Runs\u003c\/li\u003e\n\u003cli\u003eReflux Modes in Fractional Distillation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Enhancement in Whisk(e)y, Moonshine and Vodka\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques Relevant to Whisk(e)y, Moonshine and Vodka\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCourse fee includes: \u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAll consumables needed for the course practical \u003c\/li\u003e\n\u003cli\u003eThe use of Distillique' s equipment \u003c\/li\u003e\n\u003cli\u003eA printed manual \u003c\/li\u003e\n\u003cli\u003elight lunch and refreshments \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eCourse Duration:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eThe course is scheduled from 8 am up to 3:30 pm. End times may vary \u003c\/p\u003e\n\u003cp\u003eIf you attend from far and would like some accommodation, do contact\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"The Three Olives Guest house\" href=\"https:\/\/www.threeolives.co.za\/\" target=\"_blank\"\u003ethe Three Olives Guest House.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eWe can recommend them!\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eBookings, Confirmation and Cancellations \u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePlease note that there are a limited number of seats available for this course. Your seat will only be reserved upon receipt of your payment. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn the case that the minimum required seating is not filled within 14 days of the scheduled course date, Distillique will re-schedule the course to another date.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDistillique Classroom Training - Terms and Conditions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCancellation Fees:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDistillique will not assume any responsibility for, and shall not be liable for, cancellation fees related to other services such as travel and accommodation incurred by the customer in connection with the course.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePhotographic Consent:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe customer agrees that any photos taken during the course may be used by Distillique for promotional and marketing purposes. If the customer prefers not to be included in photos, they should inform the course facilitator in advance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLiability for Injuries:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDistillique is not liable for any injuries that may occur on the premises during the training. Attendees are responsible for their own safety, and any injuries sustained are not the responsibility of Distillique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAssumption of Risk:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAttendance at this course and the application of knowledge acquired during the course are entirely at the attendee's own risk. Distillique assumes no liability for the use or misuse of the information provided.\u003c\/p\u003e\n\u003cp\u003eBy enrolling in Distillique's Classroom Training, the customer acknowledges and agrees to these terms and conditions.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e Accommodation: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIf you are traveling from locations beyond Pretoria and are seeking accommodations for an overnight stay, we highly recommend the \u003ca href=\"https:\/\/www.threeolives.co.za\/\"\u003eThree Olives Guest House\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003ewhich is located about 4km from our training facility.  For booking inquiries, kindly reach out to\u003cspan\u003e \u003c\/span\u003e\u003ca target=\"_new\"\u003ebookings@threeolives.co.za\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eor contact Karin directly at\u003cspan\u003e \u003c\/span\u003e\u003ca target=\"_new\"\u003ekarin@threeolives.co.za\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cimg alt=\"three olives new.png\" src=\"https:\/\/static.wixstatic.com\/media\/52997f_8111b9981da44abf9afdf0158601c13c~mv2.png\/v1\/crop\/x_0,y_1587,w_6378,h_2489\/fill\/w_410,h_160,al_c,q_85,usm_0.66_1.00_0.01,enc_auto\/three%20olives%20new.png\" width=\"282\" height=\"110\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eContact us: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eFor more training-related information, contact training@distilllique.co.za \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePlease Note:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eUnfortunately, none of the online courses can be canceled after a voucher number or link has been emailed to you.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"distillique","offers":[{"title":"27 July 2024","offer_id":45322579247352,"sku":"599","price":1900.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/w2-grain-based-spirits-course-whisk-e-y-moonshine-bourbon-vodka-27-july-2024-797.jpg?v=1718196293"},{"product_id":"w4-classroom-infused-spirits-course-gin-and-botanicals-spiced-rum","title":"W4 - CLASSROOM Infused Spirits Course (Gin and Botanicals, Spiced Rum)","description":"\u003cp\u003eThis course covers everything you need to know to work with Botanicals and do infusions. You will learn to make Gin - the most common Spirit Category where these techniques are used, but the same techniques may also be applied to Spiced Rum, Liqueurs, Spirit Aperitifs, and other Infused Spirits.\u003cspan style=\"color: #7a7a7a; font-family: 'Noto Sans', sans-serif; font-size: 15px; background-color: #f1f1f1;\"\u003e\u003cspan style=\"background-color: #ffffff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDuring the course, you will cover in-depth the following Master Principles, both in theory and practice:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSteam Infusion - Creation of Flavored Spirits through the process of Steam Distillation or Vapor Infusion\u003c\/li\u003e\n\u003cli\u003eSensory Analysis - Training and Using Your Sense of Taste and Smell\u003c\/li\u003e\n\u003cli\u003eSpirit Blending - Mixing Spirits in a Scientific and Controlled fashion to create repeatable Recipes and Processes\u003c\/li\u003e\n\u003cli\u003eDilution - Dilution of Spirits down to Legal Minimum Strength\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: #000000;\"\u003eCourse Contents\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eGin Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA History of Gin\u003c\/li\u003e\n\u003cli\u003eGarnishing of Gin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGin Production\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGin Production Process\u003c\/li\u003e\n\u003cli\u003eFeedstock for Gin\u003c\/li\u003e\n\u003cli\u003eBase Spirits for Gin\u003c\/li\u003e\n\u003cli\u003eBotanicals for Gin\u003c\/li\u003e\n\u003cli\u003eGinning Methods\u003c\/li\u003e\n\u003cli\u003eFlavoring Runs\u003c\/li\u003e\n\u003cli\u003eSweetening Methods and Levels\u003c\/li\u003e\n\u003cli\u003eMaturation Methods\u003c\/li\u003e\n\u003cli\u003eNaming a Gin\u003c\/li\u003e\n\u003cli\u003eCategorization and Naming Based on Production Processes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCreating a Gin Flavour Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCommunicating a Flavour Profile\u003c\/li\u003e\n\u003cli\u003eA Classification Methodology for Gin\u003c\/li\u003e\n\u003cli\u003eTasting and Classifying Gin According to the Methodology\u003c\/li\u003e\n\u003cli\u003eSensory Analysis and Tasting\u003c\/li\u003e\n\u003cli\u003eUtilisation of the Classification Methodology for Market Research and Product Development\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCreating and Using a Flavor Library\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMaking Infusions\u003c\/li\u003e\n\u003cli\u003eBlending Flavours\u003c\/li\u003e\n\u003cli\u003eCreating a Single-Shot Recipe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Enhancement in Gin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques Relevant to Gin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eCourse Fee Includes:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCourse material\u003c\/li\u003e\n\u003cli\u003eThe use of training equipment (to be used during training)\u003c\/li\u003e\n\u003cli\u003eCoffee, Tea, Cold drinks\u003c\/li\u003e\n\u003cli\u003eLight Lunch\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eCourse Duration:\u003c\/h4\u003e\n\u003cp\u003eAll students need to be here by 8 am, the course will start at 8:15 am up to 4 pm. End times may vary.\u003c\/p\u003e\n\u003cp\u003eIf you attend from far and would like some accommodation, contact the Three Olives Guest House. We can recommend them!\u003c\/p\u003e\n\u003ch4\u003eBookings, Confirmations, and Cancellations\u003c\/h4\u003e\n\u003cp\u003ePlease note that there is a limited number of seats available for this course. Your seat will only be reserved upon receipt of your payment.\u003c\/p\u003e\n\u003cp\u003eIn the case that the minimum required seating is not filled within 14 days of the scheduled course date, Distillique will reschedule the course to another date.\u003c\/p\u003e\n\u003ch4\u003eDistillique Classroom Training - Terms and Conditions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCancellation Fees:\u003c\/strong\u003e Distillique will not assume any responsibility for, and shall not be liable for, cancellation fees related to other services, such as travel and accommodation, incurred by the customer in connection with the course.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePhotographic Consent:\u003c\/strong\u003e The customer agrees that any photos taken during the course may be used by Distillique for promotional and marketing purposes. If the customer prefers not to be included in photos, they should inform the course facilitator in advance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLiability for Injuries:\u003c\/strong\u003e Distillique is not liable for any injuries that may occur on the premises during the training. Attendees are responsible for their own safety, and any injuries sustained are not the responsibility of Distillique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAssumption of Risk:\u003c\/strong\u003e Attendance at this course and the application of knowledge acquired during the course are entirely at the attendee's own risk. Distillique assumes no liability for the use or misuse of the information provided.\u003c\/p\u003e\n\u003cp\u003eBy enrolling in Distillique's Classroom Training, the customer acknowledges and agrees to these terms and conditions.\u003c\/p\u003e\n\u003ch4\u003eAccommodation:\u003c\/h4\u003e\n\u003cp\u003eIf you are traveling from locations beyond Pretoria and are seeking accommodations for an overnight stay, we highly recommend the Three Olives Guest House, which is located about 4km from our training facility. For booking inquiries, kindly reach out to bookings@threeolives.co.za or contact Karin directly at karin@threeolives.co.za.\u003c\/p\u003e\n\u003ch4\u003eContact us:\u003c\/h4\u003e\n\u003cp\u003eFor more training-related information, contact training@distilllique.co.za\u0026amp;nbsp;\u003c\/p\u003e","brand":"distillique","offers":[{"title":"18 April 2026","offer_id":47904269861112,"sku":null,"price":2200.0,"currency_code":"ZAR","in_stock":true},{"title":"15 August 2026","offer_id":47904269893880,"sku":null,"price":2200.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/TRAINING_PRODUCT_IMAGES.svg?v=1768912485"},{"product_id":"w5-classroom-high-brix-raw-material-course-light-gold-dark-spiced-rum","title":"W5 - CLASSROOM High Brix Raw Material Course (Light - Gold - Dark - Spiced Rum)","description":"\u003cp\u003eThis online course will enable you to utilise and High Brix Content Raw Material for either your final Product (in the case of a rum-style product) or for your base spirit (in the case of a contemporary Gin).\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bolder;\"\u003ePLEASE NOTE: The \u003ca href=\"\/products\/c1-online-introduction-to-distilling-distilling-theory\" title=\"C1 - ONLINE - Introduction To Distilling (Distilling Theory)\"\u003eC1 - Introduction to Distilling Course\u003c\/a\u003e, or any other Distillation Course done in the past, is a prerequisite for this course.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eDuring the course, you will cover in-depth the following Master Principles, both in theory and practice:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFractional Distillation - Selecting Desired and Undesired Aromas and Tastes during Distillation\u003c\/li\u003e\n\u003cli\u003eSensory Analysis - Training and Using your sense of Taste and Smell\u003c\/li\u003e\n\u003cli\u003eDilution - Dilution of Spirits down to Legal Minimum Strength, as well as working with High Brix Content Raw Materials (Molasses and Honey)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cspan style=\"color: #000000;\"\u003eCourse Contents\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eLight, Dark, and Spiced Rum Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDifferences between Light, Dark, and Spiced Rum\u003c\/li\u003e\n\u003cli\u003eA History of Rum\u003c\/li\u003e\n\u003cli\u003eRegional Differences in Rum\u003c\/li\u003e\n\u003cli\u003eRum Methodology\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUnique Aspects of High Brix Content Raw Material Fermentations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSugar Source Selection\u003c\/li\u003e\n\u003cli\u003eSugar Source Calculation\u003c\/li\u003e\n\u003cli\u003eSugar Source Preparation\u003c\/li\u003e\n\u003cli\u003eHigh Brix Content Raw Material Fermentations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDistilling a High Brix Content Raw Material Fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUsing Anti-Foaming Agent\u003c\/li\u003e\n\u003cli\u003eApplying Fractional Distillation to Non-Fruit Fermentations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Enhancement in Rum\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques Relevant to White, Gold, Dark, and Spiced Rum\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCourse Fee Includes:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eCourse material\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe use of training equipment (to be used during training)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCoffee, Tea, Cold drinks \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLight Lunch \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eCourse Duration:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eAll students need to be here by 8 am, and the course will start at 8:15 am and run up to 4 pm. End times may vary. \u003c\/p\u003e\n\u003cp\u003eIf you are attending from afar and would like some accommodation, \u003cspan style=\"box-sizing: border-box; margin: 0px; padding: 0px;\"\u003eplease get in touch with \u003ca rel=\"noopener\" href=\"https:\/\/www.threeolives.co.za\/\" target=\"_blank\"\u003ethe Three Olives Guest House\u003c\/a\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/www.threeolives.co.za\/\" title=\"The Three Olives Guest house\" target=\"_blank\"\u003e.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eWe can recommend them!\u003c\/p\u003e\n\u003ch3\u003eBookings, Confirmations, and Cancellations \u003c\/h3\u003e\n\u003cp\u003ePlease note that there is a limited number of seats available for this course. Your seat will only be reserved upon receipt of your payment. \u003c\/p\u003e\n\u003cp\u003eIn the case that the minimum required seating is not filled within 14 days of the scheduled course date, Distillique will reschedule the course to another date.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDistillique Classroom Training - Terms and Conditions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCancellation Fees:\u003c\/strong\u003e Distillique will not assume any responsibility for, and shall not be liable for, cancellation fees related to other services, such as travel and accommodation incurred by the customer in connection with the course.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePhotographic Consent:\u003c\/strong\u003e The customer agrees that any photos taken during the course may be used by Distillique for promotional and marketing purposes. If the customer prefers not to be included in photos, they should inform the course facilitator in advance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLiability for Injuries:\u003c\/strong\u003e Distillique is not liable for any injuries that may occur on the premises during the training. Attendees are responsible for their own safety, and any injuries sustained are not the responsibility of Distillique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAssumption of Risk:\u003c\/strong\u003e Attendance at this course and the application of knowledge acquired during the course are entirely at the attendee's own risk. Distillique assumes no liability for the use or misuse of the information provided.\u003c\/p\u003e\n\u003cp\u003eBy enrolling in Distillique's Classroom Training, the customer acknowledges and agrees to these terms and conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Accommodation: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you are traveling from locations beyond Pretoria and are seeking accommodations for an overnight stay, we highly recommend the \u003ca href=\"https:\/\/www.threeolives.co.za\/\"\u003eThree Olives Guest House \u003c\/a\u003ewhich is located about 4km from our training facility.  For booking inquiries, kindly reach out to \u003ca\u003ebookings@threeolives.co.za\u003c\/a\u003e or contact Karin directly at \u003ca\u003ekarin@threeolives.co.za\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg height=\"110\" width=\"282\" src=\"https:\/\/static.wixstatic.com\/media\/52997f_8111b9981da44abf9afdf0158601c13c~mv2.png\/v1\/crop\/x_0,y_1587,w_6378,h_2489\/fill\/w_410,h_160,al_c,q_85,usm_0.66_1.00_0.01,enc_auto\/three%20olives%20new.png\" alt=\"three olives new.png\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContact us: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eFor more training related information, contact training@distilllique.co.za \u003c\/p\u003e","brand":"distillique","offers":[{"title":"19 September 2026","offer_id":47904279789816,"sku":"765","price":2200.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/TRAINING_PRODUCT_IMAGES_1.svg?v=1768918502"},{"product_id":"c10-online-comprehensive-distilling-course-classroom","title":"C10 - CLASSROOM Comprehensive Distilling Course","description":"\u003cp\u003eThis course will allow you to understand and become familiar with the basics of distilling, learn the terminology used, the different types of stills, and much more.\u003c\/p\u003e\n\u003cp\u003eWhile this course is a lot of fun, it is a course for serious distillers.\u003c\/p\u003e\n\u003cp\u003eWe combine and expand the content of \u003cstrong\u003emore than 5 distinct courses\u003c\/strong\u003e and many practical demonstration videos into one\u003cstrong\u003e \u003c\/strong\u003ecourse. This is supported by \u003cstrong\u003e3 colour textbooks \u003c\/strong\u003e(totalling over 700 pages of worthwhile information) as well as additional notes, cheat sheets, flow diagrams and more.\u003c\/p\u003e\n\u003cp\u003eAfter your exam has been marked and verified, you can collect the certificate from our store or have it sent via courier (at the client's cost).\u003c\/p\u003e\n\u003cp\u003eDuring the course, you will cover in-depth the following Master Principles, both in theory and practice:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFractional Distillation - Selecting Desired and Undesired Aromas and Tastes during Distillation\u003c\/li\u003e\n\u003cli\u003eStarch Conversion - Conversion of Unfermentable Carbohydrates into Fermentable Sugars\u003c\/li\u003e\n\u003cli\u003eSteam Infusion - Creation of Flavoured Spirits through the process of Steam Distillation or Vapour Infusion\u003c\/li\u003e\n\u003cli\u003eSensory Analysis - Training and Using Your Sense of Taste and Smell\u003c\/li\u003e\n\u003cli\u003eSpirit Blending - Mixing Spirits in a Scientific and Controlled fashion to create repeatable Recipes and Processes\u003c\/li\u003e\n\u003cli\u003eDilution - Dilution of Spirits down to Legal Minimum Strength, as well as working with High Brix Content Raw Materials (Molasses and Honey)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eCourse Contents\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003eFermentation, Distillation and Spirit Enhancement Theory\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Production Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-pm-slice=\"1 1 []\"\u003eShort History of Distillation\u003c\/li\u003e\n\u003cli\u003eAlcoholic Beverages, Feedstocks and Method Examples\u003c\/li\u003e\n\u003cli\u003eThe Role of Geographical Naming Differences\u003c\/li\u003e\n\u003cli\u003eLegislation for Home Distilling\u003c\/li\u003e\n\u003cli\u003eLegislation for Commercial Distilling\u003c\/li\u003e\n\u003cli\u003eSafety during Distilling\u003c\/li\u003e\n\u003cli\u003eResponsible Drinking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFermentation Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFermentable and Non-Fermentable Sugars\u003c\/li\u003e\n\u003cli\u003eStarch Conversion\u003c\/li\u003e\n\u003cli\u003eTypes and Roles of Enzymes in Distillation Fermentations\u003c\/li\u003e\n\u003cli\u003eCongener Formation and Control\u003c\/li\u003e\n\u003cli\u003eFermentation Components\u003c\/li\u003e\n\u003cli\u003eSugar Measurements and Sugar Calculations\u003c\/li\u003e\n\u003cli\u003eYeast and Yeast Requirements\u003c\/li\u003e\n\u003cli\u003eSuccessful and Failed Fermentations - Trouble Shooting and Fixing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDistillation Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhat is Distillation?\u003c\/li\u003e\n\u003cli\u003eDistillation Physics\u003c\/li\u003e\n\u003cli\u003eUse of the Phase Diagram during Distillation\u003c\/li\u003e\n\u003cli\u003eDevelopment of Still Types\u003c\/li\u003e\n\u003cli\u003eThe Role of Copper in Stills\u003c\/li\u003e\n\u003cli\u003eHeads, Hearts, Tails and other Fractions\u003c\/li\u003e\n\u003cli\u003eEffect of Boiling Rate on Fractions\u003c\/li\u003e\n\u003cli\u003eFractional Distillation or Precision Distillation\u003c\/li\u003e\n\u003cli\u003eSpirit Enhancement\u003c\/li\u003e\n\u003cli\u003eSimple Enhancement Techniques\u003c\/li\u003e\n\u003cli\u003eEnhancement by Removal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEnhancement by Addition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEnhancement by Transformation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFruit Based Spirits\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrandy and Mampoer (Eau de Vie) Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDifference between Brandy and Mampoer\u003c\/li\u003e\n\u003cli\u003eLegislation regarding Brandy and Mampoer\u003c\/li\u003e\n\u003cli\u003eDiscussion on the future of Brandy and Mampoer in South Africa\u003c\/li\u003e\n\u003cli\u003eHistory of Brandy and Mampoer\u003c\/li\u003e\n\u003cli\u003eRegional Differences of Fruit-Based Spirits\u003c\/li\u003e\n\u003cli\u003eThe Cultural Distillers Guild\u003c\/li\u003e\n\u003cli\u003eBrandy and Mampoer Methodology\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUnique Aspects of Fruit-Based Fermentations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFruit Selection and Preparation\u003c\/li\u003e\n\u003cli\u003eOpen vs Closed Fermentations\u003c\/li\u003e\n\u003cli\u003eFermentation Management\u003c\/li\u003e\n\u003cli\u003eClarification Techniques\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Making a Fruit Based Fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFractional Distillation Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFractional or Precision Distillation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Distilling a Fruit Based Fermentation\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Sensory Analysis of Heads and Tails\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Enhancement in Brandy and Mampoer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques Relevant to Brandy and Mampoer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Blending of Selected Fractions and Dilution\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Obscuration and Wooding of Spirits with Sensory Analysis\u003c\/p\u003e\n\u003ch3\u003eStarch-Based Spirits\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhisk(e)y, Moonshine and Vodka Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDifference between Whisk(e)y, Moonshine and Vodka\u003c\/li\u003e\n\u003cli\u003eA History of Whisk(e)y, Moonshine and Vodka\u003c\/li\u003e\n\u003cli\u003eRegional Differences in Whisk(e)y - Scotland, Ireland, USA and South Africa\u003c\/li\u003e\n\u003cli\u003eWhisk(e)y and Moonshine Methodology\u003c\/li\u003e\n\u003cli\u003eInnovating with Whisk(e)y in South Africa\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Doing a Starch Conversion\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnique Aspects of Starch Fermentations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGrain Bill and Milling\u003c\/li\u003e\n\u003cli\u003eStarch Extraction, Conversion and Steeping\u003c\/li\u003e\n\u003cli\u003eMalting and Enzyme Sources\u003c\/li\u003e\n\u003cli\u003eSterilization\u003c\/li\u003e\n\u003cli\u003eSparging\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Making a Grain Fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVodka Distilling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStill, Types Used for Vodka Production\u003c\/li\u003e\n\u003cli\u003eDifferent Still Configurations in Commercial Distilleries\u003c\/li\u003e\n\u003cli\u003eUsing Multiple Stills in a Commercial Distillery\u003c\/li\u003e\n\u003cli\u003eStripping Runs vs Spirit Runs vs Rectifying Runs vs Infusion Runs\u003c\/li\u003e\n\u003cli\u003eReflux Modes in Fractional Distillation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Distilling a Grain Based Fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Enhancement in Whiskey, Moonshine and Vodka\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques Relevant to Whisk(e)y, Moonshine and Vodka\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Blending of Selected Fractions and Dilution\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Obscuration and Wooding of Spirits with Sensory Analysis\u003c\/p\u003e\n\u003ch3\u003eGin and Botanicals\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGin Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA History of Gin\u003c\/li\u003e\n\u003cli\u003eGarnishing of Gin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGin Production\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGin Production Process\u003c\/li\u003e\n\u003cli\u003eFeedstock for Gin\u003c\/li\u003e\n\u003cli\u003eBase Spirits for Gin\u003c\/li\u003e\n\u003cli\u003eBotanicals for Gin\u003c\/li\u003e\n\u003cli\u003eGinning Methods\u003c\/li\u003e\n\u003cli\u003eFlavoring Runs\u003c\/li\u003e\n\u003cli\u003eSweetening Methods and Levels\u003c\/li\u003e\n\u003cli\u003eMaturation Methods\u003c\/li\u003e\n\u003cli\u003eNaming a Gin\u003c\/li\u003e\n\u003cli\u003eCategorization and Naming Based on Production Processes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCreating a Gin Flavour Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCommunicating a Flavour Profile\u003c\/li\u003e\n\u003cli\u003eA Classification Methodology for Gin\u003c\/li\u003e\n\u003cli\u003eTasting and Classifying Gin According to the Methodology\u003c\/li\u003e\n\u003cli\u003eSensory Analysis and Tasting\u003c\/li\u003e\n\u003cli\u003eUtilisation of the Classification Methodology for Market Research and Product Development\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Sensory Analysis and Tasting of different gins\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCreating and Using a Flavour Library\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMaking Infusions\u003c\/li\u003e\n\u003cli\u003eBlending Flavours\u003c\/li\u003e\n\u003cli\u003eCreating a Single-Shot Recipe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Botanical Infusion through Steam Infusion and\/or Infused Distillation\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Dilution of Spirits\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Blending of Infused Spirit Compounds\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Application of Obscuration Techniques to Gin\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Enhancement in Gin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques Relevant to Gin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHigh Brix Content Raw Materials\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eLight, Dark and Spiced Rum Overview\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDifferences between Light, Dark and Spiced Rum\u003c\/li\u003e\n\u003cli\u003eA History of Rum\u003c\/li\u003e\n\u003cli\u003eRegional Differences in Rum\u003c\/li\u003e\n\u003cli\u003eRum Methodology\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUnique Aspects of High Brix Content Raw Material Fermentations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSugar Source Selection\u003c\/li\u003e\n\u003cli\u003eSugar Source Calculation\u003c\/li\u003e\n\u003cli\u003eSugar Source Preparation\u003c\/li\u003e\n\u003cli\u003eHigh Brix Content Raw Material Fermentations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Making a Molasses Fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDistilling a High Brix Content Raw Material Fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUsing Anti-Foaming Agent\u003c\/li\u003e\n\u003cli\u003eApplying Fractional Distillation to Non-Fruit Fermentations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Distilling a Molasses Fermentation\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Sensory Analysis of Heads and Tails\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpirit Enhancement in Rum\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTechniques Relevant to White, Gold, Dark and Spiced Rum\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePRACTICAL - Blending of Selected Fractions and Dilution\u003c\/p\u003e\n\u003cp\u003ePRACTICAL - Obscuration and Wooding of Spirits with Sensory Analysis\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCourse Fees include:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eCourse material\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe use of training equipment (to be used during training)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCoffee, Tea, Cold drinks \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eLight Lunch\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eCourse Duration:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"48\" data-end=\"303\"\u003eThe course runs over five days, with a different spirit category covered each day. On the final day (Friday), a three-hour exam will take place. Students must achieve a score of 70% or higher to pass, and results will be communicated the following week.\u003c\/p\u003e\n\u003cp data-start=\"305\" data-end=\"457\"\u003eAll students are required to arrive by 8:00 a.m. The course will begin promptly at 8:15 a.m. and conclude around 3:00 p.m., though end times may vary.\u003c\/p\u003e\n\u003cp\u003eIf you attend from far and would like some accommodation, do contact\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.threeolives.co.za\/\" title=\"The Three Olives Guest house\" target=\"_blank\"\u003ethe Three Olives Guest House.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eWe can recommend them!\u003c\/p\u003e\n\u003ch3\u003eBookings, Confirmations, and Cancellations \u003c\/h3\u003e\n\u003cp\u003ePlease note that there is a limited number of seats available for this course. Your seat will only be reserved upon receipt of your payment. \u003c\/p\u003e\n\u003cp\u003eIn the case that the minimum required seating is not filled within 14 days of the scheduled course date, Distillique will reschedule the course to another date.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDistillique Classroom Training - Terms and Conditions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCancellation Fees:\u003c\/strong\u003e Distillique will not assume any responsibility for, and shall not be liable for, cancellation fees related to other services, such as travel and accommodation, incurred by the customer in connection with the course.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePhotographic Consent:\u003c\/strong\u003e The customer agrees that any photos taken during the course may be used by Distillique for promotional and marketing purposes. If the customer prefers not to be included in photos, they should inform the course facilitator in advance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLiability for Injuries:\u003c\/strong\u003e Distillique is not liable for any injuries that may occur on the premises during the training. Attendees are responsible for their own safety, and any injuries sustained are not the responsibility of Distillique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAssumption of Risk:\u003c\/strong\u003e Attendance at this course and the application of knowledge acquired during the course are entirely at the attendee's own risk. Distillique assumes no liability for the use or misuse of the information provided.\u003c\/p\u003e\n\u003cp\u003eBy enrolling in Distillique's Classroom Training, the customer acknowledges and agrees to these terms and conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Accommodation: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you are traveling from locations beyond Pretoria and are seeking accommodations for an overnight stay, we highly recommend the \u003ca href=\"https:\/\/www.threeolives.co.za\/\"\u003eThree Olives Guest House, \u003c\/a\u003ewhich is located about 4km from our training facility.  For booking inquiries, kindly reach out to \u003ca\u003ebookings@threeolives.co.za\u003c\/a\u003e or contact Karin directly at \u003ca\u003ekarin@threeolives.co.za\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg height=\"110\" width=\"282\" src=\"https:\/\/static.wixstatic.com\/media\/52997f_8111b9981da44abf9afdf0158601c13c~mv2.png\/v1\/crop\/x_0,y_1587,w_6378,h_2489\/fill\/w_410,h_160,al_c,q_85,usm_0.66_1.00_0.01,enc_auto\/three%20olives%20new.png\" alt=\"three olives new.png\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContact us: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eFor more training-related information, contact training@distilllique.co.za \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: -10px; top: 879.75px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"distillique","offers":[{"title":"8-12 June 2026","offer_id":47910212010232,"sku":"84","price":9600.0,"currency_code":"ZAR","in_stock":true},{"title":"7-11 December 2026","offer_id":47910212239608,"sku":"85","price":9600.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5675\/4855\/files\/TRAINING_PRODUCT_IMAGES_2.svg?v=1768918502"}],"url":"https:\/\/distillique.co.za\/collections\/classroom-training.oembed","provider":"Distillique","version":"1.0","type":"link"}