You asked for it, and we’ve delivered: Three days in the distillery with Pete and Randy. This three-day advanced course is for distillers who understand the basics and are looking for in-depth instruction on day-to-day craft-distillery operations. Led by two industry veterans with over 50 years of combined operations experience, attendees will examine the entire production process from start to finish. Equipment selection, maintenance and troubleshooting, best practices for distillate production, product development and evaluation techniques, post-distillation processing, blending and bottling, sanitation and safety will all be covered in detail.

This class is not for beginners. As such, the pre-requisite for attendance is Moonshine University’s 5 or 6 Day Distiller Course or proof of attendees’ valid DSP.

EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.

• February 18 to 20, 2018| Register Now
• June 17 to 19, 2018 | Register Now

Class size will be limited to 10 attendees to ensure ample opportunity for hands-on learning.

Structure

• Classroom Instruction
• Hands-on training in distillery

Course Objectives

To provide professional distillers with the day-to-day, technical training and practice of distillery and equipment operations.

Learning Outcomes

• Students will gain a technical working knowledge of distilling equipment, including boiler, chiller, cooker, fermentation tanks, pumps, and still.
• Students will know how to perform maintenance checks and safety protocols on equipment.
• Students will learn to troubleshoot issues throughout the production process, including milling, cooking, fermentation, and finishing.
• Students will learn technical aspects and best practices for processing and finishing goods, including filtration, barreling, proofing, blending, and bottling.

Tuition: $5,145 USD

Tuition Includes

• All class-related materials
• Breakfast, lunch and refreshments daily
• Networking reception Wednesday evening
• Transportation between the Brown Hotel and Moonshine University

Still Have Questions? Ready to Get Started?

Contact: Christin Head | 502.301.8139
Email: Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

This two-day intermediate Whiskey Workshop 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.

The Whiskey Workshop class size will be limited to 15 attendees to ensure ample opportunity for hands-on learning.

June 20 and 21, 2019 | Register Now

Structure

• Classroom Instruction
• Product development and tabletop distillation
• Hands-on production training in distillery
• Sensory training and analysis

Course Objectives

To examine the styles, analyze the components, and practice the methods so that students can develop a unique, balanced whisk(e)y product.

Learning Outcomes

• Students will gain a technical working knowledge of distilling equipment used in the various styles of whisk(e)y.
• Students will understand methods of malting and smoking in order to apply it to their own products.
• Students will practice developing an original mash bill and experiment with product development within the specifications of the whisk(e)y category.
• Students will learn how to apply aging and/or alternative aging techniques to finish their own whisk(e)y.

Tuition: $1,995 USD

Tuition Includes

• All class-related materials
• Breakfast, lunch and refreshments daily
• Networking reception Thursday evening
• Transportation between the Brown Hotel and Moonshine University

Still Have Questions? Ready to Get Started?

Contact: Christin Head | 502.301.8139
Email: Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

Botanical spirits are experiencing a booming renaissance. Using a broad palette of botanicals and styles, craft distillers are creating unique expressions that not only stand out on the shelf, but don’t have to spend years in a barrel to do so. 

Join us for this three-day intermediate workshop focusing on botanically-based spirits. Explore the history, production methods, and distillation processes of gins, absinthes, and amaros while you learn about mash bills, maceration, and filtration.

EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.

July 8 to 10, 2019 | Register Now

DAY ONE

Botanical Basics

• Styles
• TTB Designations
• Production Methods

Botanical Evaluations

• Individual Botanicals
  • Relational Segmentation
• Individual Botanical Distillates

Absinthe Practicum

• Absinthe Styles
• Material Handling
• Production Methods
• Botanical Mashbill Calculation
• Botanical Maceration

Amaro Practicum

• Amaro Styles
• Material Handling
• Production Methods
• Botanical Mashbill Calculations
• Botanical Maceration

DAY TWO

Botanical History

• Predecessor Spirits
• Social History
• Legal Troubles
• Evolution of Styles
• New Directions

Gin Practicum

• Gin Styles
• Material Handling
• Production Methods
• Botanical Mashbill Calculations
• Benchtop Distillations
• Distillate Evaluations

DAY THREE

Gin Production Scale Up

• Scale Up Calculations
• Botanical Preparations
• Charging Still
• Distillation
• Distillate Evaluation

Absinthe Finishing

• Benchtop Distillation
• Distillate Evaluation
• Filtration
• Finish Evaluation

Amaro Finishing

• Benchtop Distillation
• Distillate Evaluation
• Filtration
• Finish Evaluation

Questions and Answers

Tuitions: $3,495.00 USD

Tuition Includes:

• All class-related materials
• Breakfast, lunch and refreshments daily
• Networking reception Monday evening
• Transportation between the Brown Hotel and Moonshine University

Still Have Questions? Ready to Get Started?

Contact: Christin Head | 502.301.8139
Email: Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

Tequila. Mezcal. Agave Spirits.

What is the difference? Join us to find as we explore one of the most regulated distillates in the world.

EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.

Complete Course Syllabus

Stucture

Day 1

What is Agave?

• History
• A discourse about the plant and its meaning throughout history.

The different species of Agave according to region

• Agave Tequilana
• Agave Angustifolia
• Agave Americana
• Agave Karwinskii
• Agave Durangensis
• Agave Inaequidens
• Agave Maximilliana
• Agave Potatorum
• Agave Salmiana

Agave beverages

• Tequila
• Mezcal
• Raicilla
• Bacanora
• Pulque
• Aguamiel
• Henequen
• (Sotol)

Day 2

• Production
  • Growing
  • Harvest
  • Roasting/Cooking
    • Oven
    • Pit
    • Diffuser
  • Fermenting
  • Distilling
  • Aging
• Hands-on distilling of agave syrup spirit
  • Source material tasting
  • Pump to still
  • Heads, hearts, & tails
• Sensory training
• Recap on different agave-based beverages, production styles, and differences

Tuition: $1,995.00 USD

Tuition Includes:

• All class-related materials
• Breakfast, lunch and refreshments daily
• Networking reception, evening following first day of class
• Transportation between the Brown Hotel and Moonshine University

Complete Course Syllabus

Still Have Questions? Ready to Get Started?

Contact Christin Head at 502.301.8139 or email Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

Roll up your sleeves, and make some bourbon with us. This day-long production workshop combines classroom instruction, hands-on bourbon distilling, and sensory activities for professionals in the bourbon making industry as well as advanced enthusiasts. Instruction includes thorough analysis of the individual components of the distillate and the production process, as well as an examination of standards of identity, the science of aging and batching, and bourbon’s relationship to other whiskeys.

Structure

• Day-long workshop
• Classroom instruction and demonstrations
• Hands-on production in distillery
• Sensory activities

Course Objectives

To provide an overview of the bourbon making production process, along with the tools and techniques to further participants’ study and understanding of bourbon, its production, and aging science.

Learning Outcomes

• Students will be able to list the standards of identity for whiskey and for bourbon, and be able to identify the differences between the two distillates.
• Students will be able to explain the basic science of the distillation process.
• Students will be able to define and explain the different bourbon classifications and Bottled in Bond, and be able to identify bourbons belonging to each class.
• Students will build sensory recognition of the individual components of bourbon, from grains to congeners.
• Students will understand the aging and batching processes of bourbon and the impact on the final product.

Tuition: $500.00 USD

Tuition Includes:

• All class-related materials
• Breakfast, lunch and refreshments

Still Have Questions? Ready to Get Started?

Contact: Christin Head | 502.301.8139
Email: Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

The Moonshine University 6 Day Distiller Course provides a complete overview of the craft of distilling and the beverage alcohol industry through comprehensive technical training and business management education. Over 40 industry experts are brought together to provide an intensive, practical, hands-on learning experience that combines technical training and business management education for start-ups, industry professionals, and those looking for careers in the distilling industry.

EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.

This course is designed and taught by distillery operators, industry insiders, and world-renowned master distillers, it exposes attendees to the realities of the day-to-day operations from laying the first brick to getting finished product on the shelves. The technical aspects of distillate production are only the beginning. Challenges and opportunities from equipment selection to distribution channels to financial considerations are also explored.

Who should attend Moonshine University?

• Entrepreneurs interested in opening their own distillery or launching their own brand.
• Industry professionals who are looking to gain a better overall understanding of the craft, science and trade of beverage alcohol.
• Those looking for careers in the distilling industry.
• Distillery owners/operators who want to specialize or improve in a certain area of their business.

6 Day Distiller Course

Complete Course Syllabus | Check Here All Dates

• January 20, 2019 | Register Now
• April 14, 2019 | Register Now
• July 21, 2019 | Register Now
• October 20, 2019 | Register Now

SUNDAY – SO YOU WANT TO BUILD A DISTILLERY?

This half-day class, starting at 1pm, offers aspiring distillers the opportunity to learn from an experienced distillery construction team. A comprehensive view will be provided by instructors consisting of the general contractor, critical sub-contractors, key equipment manufacturers, financier, economic development officials and others. Attendees will receive a detailed timeline, as well as an in-depth perspective of financial considerations, regulatory challenges and construction decision points for the on-time, on-budget construction/renovation of their distillery.

Key Steps & Timeline – Overview of critical decision points, when they should be implemented and their corresponding completion requirements.

Financial Considerations – Comprehensive cost analysis of a recently completed, fully-operational, craft distillery will provide a benchmark for budget development from construction, production and operational considerations.

Construction / Renovation – Moderated panel discussion featuring key stake-holders in the distillery construction process. Important considerations include:

• Site Selection Understand the critical considerations when selecting a site in regard to physical location and the corresponding budgetary ramifications.
• Subcontractors Identify and evaluate dependable subcontractors who possess the necessary skill sets to ensure quality craftsmanship.
• Vendors Ensure equipment compatibility and seamless integration through the understanding of key communications required from each provider.
• Permitting Understand key considerations with regards to municipal requirements on zoning, building, electrical, plumbing, water/sewer and hazardous materials.
• Build-out Itemize design and construction considerations for build-out phase of project including: layout and space requirements, utility service requirements, maintenance and material considerations and change order management.

Incentives & Government Support – Identify opportunities to attract state and local government incentives for your distillery, including an explanation of requirements and support materials likely necessary for consideration.

MONDAY – THE FUNDAMENTALS

Distilling 101
Introduction to:

• Mashing
• Cooking
• Fermenting
• Types of stills
• Distilling
• Second distillation
• Heads, hearts & tails
• Basic terms
• Distilling tools

Breakout Session: Distilling

• Mash bill calculation
• Hands on mashing

Distilling 102
More intensive study of the science and process of:

• Mashing
• Cooking
• Fermenting (including a look at how yeasts affect fermentation and flavor)
• Types of stills
• Distilling
• 2nd distillation
• Heads, hearts & tails

Applications include a closer look at distilling, experimenting with yeast, and observing process through a glass still.

Breakout Session: Laboratory

• A tour of Flavorman, the beverage development company, and bottling line.
• Sensory evaluation of heads, hearts and tails.

Nuts & Bolts Networking Reception
Enjoy open discussion over hors d’oeuvres and cocktails with colleagues, presenters, vendors and industry VIPs.

TUESDAY- RUM PRODUCTION

TTB Licensing and Compliance

• Overview of Laws and Regulations
• Basic permit application
• DSP Registration
• Premises, equipment & operations
• Records and reports overview

Rum

• Sources of rum
• Rum mash bill
• Fermentation
• Distillation
• Aging and blending

Rum Mash Bill Calculation

SOP/COLA
Formulation and label approvals process.

WEDNESDAY- WHISKEY PRODUCTION

Production Process

• Receiving grains
• Grain handling
• Milling, cooking and fermentation
• Record keeping

Distillery

• Fermentation process
• Equipment
• Proof rating
• Troubleshooting

Lunch with a Legend
Sit back and relax while we show you some genuine Kentucky hospitality. Enjoy lunch while a legendary industry veteran answers questions and shares stories & advice from years of experience in the distilling industry. Entertaining as well as insightful, our legends never disappoint. Past speakers include Jimmy Russell, Master Distiller at Wild Turkey, Bill Samuels, Jr., and Greg Davis from Maker’s Mark.

Oak 101

History of wooden barrels
Characteristics of oak
Aging, charring, toasting and barrel size
Oak products
Sensory analysis

Aging & Mingling

• Warehousing
• Rotations
• Effects of aging
• The art of mingling
• Blending for consistency

Proofing & Finishing

• Proofing & gauging
• Filtering
• Finishing

On & Off Premise Marketing

• Type of packaging
• Labels & closures
• Case quantity
• POS

Networking Reception and Dinner
Cocktails and dinner will provide another excellent opportunity for attendees, presenters and honored guests to enjoy informal conversation and build valuable relationships.

THURSDAY – VODKA & GIN PRODUCTION

Artisan Distiller Panel
Presentations and Q&A with artisan distillers and distillery owners

Vodka

• Vodka production
• GNS
• Production VS. buying bulk

Gin

• Gin production methods
• Popular gin ingredients
• Botanical sensory

Vodka & Gin Sensory Evaluation

• Compounded gin VS. distilled gin
• Flavored Vodka

Distribution

• Distributor jargon
• Three tier system
• Choosing a distributor
• Marketing your product
• Distributor pricing

Vendome Tour
A field trip to tour the largest distilling equipment manufacturer in the United States.

FRIDAY- BRANDING SALES & MARKETING

Branding, Sales & Marketing

Case Study: Route to Market
Step by step: taking a new brand to market

Packaging & Closures

• Packaging and closure options
• Minimums
• Custom orders
• Pricing

Closing Remarks & Diplomas

TUITION: $6,250.00

TUITION INCLUDES:

• All class-related materials
• Breakfast, lunch and refreshments daily
• Networking dinner/reception Monday & Wednesday evenings
• Exclusive private tours of 1-2 local distillery-related facilities
• Transportation between the Brown Hotel and Moonshine University®

Complete Course Syllabus | Check Here for All Dates

Still Have Questions? Ready to Get Started?

Contact Christin Head at 502.301.8139 or email Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

INSTRUCTORS: Randy Allender, Luis Ayala, Dick Barba, Matt Baugher, Steve Beam, Kristin Carlton, David Carpenter, Larry Coomes, Greg Davis, Jason Griffin, Lang Guenther, Dr. Pat Heist, Wes Henderson, Joe Heron, William Hornaday, Paul Johnson, Pete Kamer, Jeff LaHue, Stacy Lauter, Robert Lehrman, Stephen Lukinovich, Dan Matauch, Elizabeth McCall, Jim McCoy, Paul McLaughlin, James Moore, Chris Morris, Cash Moter, Andrew Mueller, Sid Mundkur, Joyce Nethery, Tom Niekamp, Rob Pinson, Scott Reid, Susan Reigler, Rusty Riley, Don Rodgers, Jimmy Russell, Bill Samuels, Jr., Matt Scanlan, Scott Schiller, Leo Sharkey, Mike Sherman, Rob Sherman, Jerry Siegler, Clay Smith, Peggy Noe Stevens, Mary Stone, Matt Strickland, Kris Tatum, Carson Taylor, Justin Thomas, David Timmons, Paul Tomaszewski, Molly Wellmann, Lisa Wicker, Andrew Wiehebrink, Mary Beth Williams, Roger Woods, Chris Zaborowski, Sara Zborovski, as well as Moonshine University and Flavorman instructors.

Getting to the marketplace has always been a challenge for the small entrepreneur in any industry.  Stiff competition, dynamic pricing, global giants and product saturation are only some of the hurdles that are set for the small craft distiller in 2018. But the good news is this: this is the golden age of whiskey and spirits, at no other time in America’s history has there been so much demand for so many products from so many corners of the world.  And the better news is, there’s a space there for you if you are ready to face the challenge and get to work.

This panel of professionals from 3 different disciplines including

• Branding
• Distribution and
• Sales/Marketing Strategy

will dig into some of the techniques, methodologies, mistakes and secrets they’ve uncovered in their years in the industry serving small brands like yours: how to maneuver against the big guys, how to maximize impact on a minimal budget and how to successfully carve out your part of the world on your terms.

EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.

Complete Course Syllabus

Stucture

• The Liquor Industry: an overview
  • Post-Prohibition, 3-tiered and complicated
  • Open markets and control markets
  • Texas and S. Carolina
• Boil the ocean or fertilize the back yard: how far do I go and when will I know I’m there?
• What distributors do…and don’t do
  • How to choose one
  • Care and feeding of one
  • Speaking their language
  • Nicolas: Pricing workshop
    • FOB – markup – margin – SRP
    • Pricing objections in marketplace
  • Carefully planning my product line
    • Utilizing specials, one-offs and limited editions
  • How to use line extensions effectively to gain market share
  • What does “resources” mean?
    • Time
    • Money
    • People
    • …and do I have enough?
  • How to pick personnel
    • What’s a brand ambassador and why do/don’t I need one
    • Sales v Marketing: stuck in the middle with you
  • My brand’s “narrative” as a competitive tool
    • A “story” is not enough
    • How to activate my narrative in the 3 tiersPricing as a competitive tool

Course Objectives

To teach and train new distillers the path to market once they have a product ready from their distilling equipment.

Tuition: $1,895.00 USD

Tuition Includes:

• All class-related materials
• Breakfast, lunch and refreshments daily
• Networking reception, evening following first day of class
• Transportation between the Brown Hotel and Moonshine University

Complete Course Syllabus

Still Have Questions? Ready to Get Started?

Contact Christin Head at 502.301.8139 or email Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

INSTRUCTORS:Robin Robinson, Dave Scott, Nicolas Palazzi and Moonshine University instructors

Craft brewing has been hot for a couple of decades, and now, craft distilling is quickly gaining ground. Many breweries are considering adding a distillery, or even converting their existing space. Explore your options, and get your technical questions answered on how to move from Brewer to Distiller.

EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.

Course Overview

Craft brewing has been hot for a couple of decades, and now, craft distilling is quickly gaining ground. Many breweries are considering adding a distillery or even converting their existing space. Explore your options, and get your technical questions answered.

Join us for this three-day workshop focusing on the differences between brewing and distilling, and key components of making the addition/transition. Explore the science behind distillation, the art of making cuts, and your path to the next level of alcohol production.

Day One

• Different Business Models
  • Distilling the beer you have
  • Adding a distillery
• Equipment Differences
• More than whiskey: Gin, Rum, etc.
• Regulations
• Zoning, Class/Div Considerations
• Adding a still, expanding a building

Day Two

• Science of distillation
• Differences in Grains
• Flavor
• Process
• Fermentation differences
• Yeast
• Fermenting on the grain
• Standards of Identity
• Differences in TTB regs
• COLA & Formulation
• Distribution Considerations

Day Three

• Kentucky Bourbon Barrel & Town Branch visit
• Oak & Aging
• Maturation
• Filtering
• Packaging
• Questions and Answers

TUITION: $2,995.00

Still Have Questions? Ready to Get Started?

Contact Christin Head at 502.301.8139 or email Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

Executive Bourbon Steward (EBS) – Spend a day at our hands-on learning center and have the time of your life as you attain a real working knowledge of bourbon and bourbon production. This day-long workshop offers classroom training, hands-on distilling, and advanced sensory training, along with lunch and a sip or 4 of bourbon throughout the day. Come on your own or give a gift to the bourbon enthusiast in your life.

Course Objectives

To provide a standardized bourbon education, along with the tools and techniques to further participants’ study and understanding of bourbon; to strengthen participants’ skills in guiding their staff in various aspects of Bourbon Stewardship and customer relations; to provide training and materials which will allow participants to develop and expand in-house bourbon programs, and build bourbon lists to grow sales.

Course Description

• Bourbon 101 covers the basic history of whiskey in the United States, leading to the evolution of bourbon. From there the course will detail the technical aspects of whiskey classifications, the science of distilling and aging, and types and brands of bourbon.
• Distilling & Aging 101 is a hands-on walk-through of the bourbon-making process where each class will actually distill bourbon. This section not only goes over the process for the managers but how to explain the different steps to consumers and how each step affects the overall product.
• Advanced Bourbon Sensory Training breaks down and examines the array of aroma and flavor components of bourbon and how specific decisions during the production process determine those attributes.
• Flight Building dives into how to conduct a sensory evaluation of bourbon and how to walk staff and consumer alike through the process. Assessing the customer efficiently “on the run” and making recommendations according to cues are also covered here.
• Kentucky Bourbon Trail Proficiency covers the distilleries and brands on the Kentucky Bourbon Trail (KBT) experience. Students will build familiarity with the products and locations of attractions in order to advise guests and answer questions.

Learning Outcomes

• Learn the standards of identity for whiskey and for bourbon and be able to identify the differences between the two distillates.
• Explain the basic science of the distillation process.
• Define and explain the different bourbon classifications and Bottled in Bond, and be able to identify bourbons belonging to each class.
• Identify Kentucky’s heritage brands and which distilleries produce them.
• Identify basic differences in proof, age and mash bill in a blind sensory evaluation.
• Build a flight of 3 bourbons, demonstrate the relationship among the products, and describe their characteristics and nuances.
• Understand the distillation and aging aspects of bourbon.
• Be able to use hands-on knowledge of bourbon production to train and answer advanced questions from consumers.
• Be able to perform advanced sensory of bourbon and be able to walk their staff and consumers through how to conduct bourbon tastings.
• Be able to facilitate Certified Bourbon Stewards’ training.

What to Expect

We’ll start the day with some breakfast and refreshments, and provide lunch around noon. The rest of the day will consist of informative learning led by our awesome staff, a tour of the distillery as we brew up a batch of distiller’s beer from scratch, and activities as we explore grains and barrel chars. At the end of the day, we’ll take a test and everyone who passes will earn the title Executive Bourbon Steward in the Stave & Thief Society until the end of time. They’ll also take home:

• Their very own spirit sensory training kit
• The training guide
• A very special challenge coin

Structure at a Glance

• Day-long workshop
• Classroom instruction and demonstrations
• Hands-on production in distillery
• Advanced sensory training

Tuition: $500.00 USD for Individual Members • $1,000.00 USD for Establishment Members

Tuition Includes

• All class-related materials
• Breakfast, lunch and refreshments
• Lifetime membership in Stave & Thief Society
• Exclusive sensory aroma kit

Contact

Christin Head | 502.301.8139 | Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

The bourbon will be flowing when the Bourbon Brotherhood and Whiskey Chicks come together for the 5th annual Bourbon Mixer. The spirited event is an opportunity to bring together bourbon aficionados and  bourbon novices alike to enjoy great bourbon and upscale southern cuisine. Proceeds from this year’s event will benefit Best Buddies Kentucky, an organization that creates opportunities for one-to-one friendships, integrated employment and leadership development for people with intellectual and developmental disabilities.

Tickets for the 2019 Bourbon Mixer will go on sale in June.

The event will be held on August 17, 2019 from 6:30pm to 10:30pm at Henry Clay, 604 S 3rd St, Louisville, Kentucky. Tickets for the event can be purchased at the Bourbon Mixer website here.

All proceeds will benefit the Coalition for the Homeless a nonprofit 501(c)(3) organization.