W4 - CLASSROOM Infused Spirits Course (Gin and Botanicals, Spiced Rum)

This 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.

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

• Steam Infusion - Creation of Flavored Spirits through the process of Steam Distillation or Vapor Infusion
• Sensory Analysis - Training and Using Your Sense of Taste and Smell
• Spirit Blending - Mixing Spirits in a Scientific and Controlled fashion to create repeatable Recipes and Processes
• Dilution - Dilution of Spirits down to Legal Minimum Strength

Course Contents

Gin Overview

• A History of Gin
• Garnishing of Gin

Gin Production

• Gin Production Process
• Feedstock for Gin
• Base Spirits for Gin
• Botanicals for Gin
• Ginning Methods
• Flavoring Runs
• Sweetening Methods and Levels
• Maturation Methods
• Naming a Gin
• Categorization and Naming Based on Production Processes

Creating a Gin Flavour Profile

• Communicating a Flavour Profile
• A Classification Methodology for Gin
• Tasting and Classifying Gin According to the Methodology
• Sensory Analysis and Tasting
• Utilisation of the Classification Methodology for Market Research and Product Development

Creating and Using a Flavor Library

• Making Infusions
• Blending Flavours
• Creating a Single-Shot Recipe

Spirit Enhancement in Gin

• Techniques Relevant to Gin

Course Fee Includes:

• Course material
• The use of training equipment (to be used during training)
• Coffee, Tea, Cold drinks
• Light Lunch

Course Duration:

All students need to be here by 8 am, the course will start at 8:15 am up to 4 pm. End times may vary.

If you attend from far and would like some accommodation, contact the Three Olives Guest House. We can recommend them!

Bookings, Confirmations, and Cancellations

Please note that there is a limited number of seats available for this course. Your seat will only be reserved upon receipt of your payment.

In 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.

Distillique Classroom Training - Terms and Conditions

Cancellation Fees: 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.

Photographic Consent: 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.

Liability for Injuries: 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.

Assumption of Risk: 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.

By enrolling in Distillique's Classroom Training, the customer acknowledges and agrees to these terms and conditions.

Accommodation:

If 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.

Contact us:

For more training-related information, contact training@distilllique.co.za