Executive Bourbon Steward (EBS) is the advanced level in the Bourbon Certification Program.  This level of certification provides classroom training, hands-on bourbon distilling, and advanced sensory training for owners, managers, program directors, and team leaders.  It is required that a minimum of one manager of a Stave & Thief Society member establishment be EBS certified. Individuals may also be certified. The member establishment’s EBS is encouraged to facilitate the training of his/her staff, using the handbooks provided. This training will prepare staff members to take and pass the Certified Bourbon Steward online exam.

Structure

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

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.

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 be able to identify Kentucky’s heritage brands and which distilleries produce them.
• Students will be able to identify basic differences in proof, age and mashbill in a blind sensory evaluation.
• Students will be able to build a flight of 3 bourbons, demonstrate the relationship among the products, and describe their characteristics and nuances.
• Students will understand the distillation and aging aspects of bourbon.
• Students will be able to use their hands-on knowledge of bourbon production to train and answer advanced questions from consumers.
• Students will be able to perform advanced sensory of bourbon and be able to walk their staff and consumers through how to conduct bourbon tastings.
• Students will be able to facilitate Certified Bourbon Stewards’ training.

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.

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.

Wilderness Trail Distillery in Danville, Kentucky is ready to introduce its latest Small Batch Bourbon made with rye small grain. This latest release will take place during A Taste in Danville hosted at the distillery.

Wilderness Trail Distillery’s contribution to A Taste in Danville will be samples of its Small Batch Bottled in Bond. Shane Baker and Dr. Pat Heist, the distillery’s co-owners, like high-proof whiskey, served neat, so they couldn’t resist making this third expression a Bottled in Bond so people can compare it to the distillery’s wheated expression.

The 20 food vendors at A Taste in Danville represent a wide array of culinary offerings. Danville’s The Still at AMBRAbev offers Brazilian flair and Tut’s features Egyptian dishes. Caribbean Spice is back with Cuban creations while Rico’s Empanadas explores Puerto Rican and Latin American cooking. BBQ fans can veer toward Biscuits BBQ, Triple J&C and Pasture at Marksbury Farm. The Combination prepares TexMex dishes. The Bluebird of Stanford and Danville’s the Caterer and Southern Plate Café guarantee delicious offerings.

For the sweet tooth, try buttercream frosted cupcakes by Sweets by Cindy, Bourbon balls by Sandy’s Surprises, Four Generations Ice Cream or Southern Style Kettlecorn. Elmwood Inn serves up the finest teas, including Bourbon Black Tea. Refreshing lemonade is supplied by Nomelade.

For an eye-opening cup of coffee, visit Rooster’s Whistle or if a Bloody Mary or Bloody Susan is more your style of waking up, stop by Bloody Kentucky for a bottle of their original or spicy mix. You can’t miss their truck. It’s an M1079, an American field office truck that was used in Iraq. For a light snack, there is Fox Run Beer Cheese in a variety of flavors or try Sadistic Mistresses all natural hot sauces. In addition to tastes, Wilderness Trail offers a several cocktails. Country Boy Brewery will be on site with their much-loved brews.

We’re still waiting to hear from some of the vendors we’ve invited so expect even more options when you arrive.

Our music will be a feast for your ears. The Brown Family Band of Berea performs first and then Pikeville’s Down to the River band hits the stage. The Brown Family consists of father Yogi, who plays guitar and piano; daughter, Becky, who sings and plays guitar; and son Andy, a bass player and singer who majored in music. Down To the River, which performs songs written by Tony Mullins, combines instrumentals, rock & roll, soul and freeform jams. Down To the River molds blues, country, instrumental jam rock into what they term Appalachian Rock and Roll.

For more information contact Emily Toadvine Emily@wildernesstrailky.com, phone 859-402-8707 or come by the distillery at 4095 Lebanon Road, Danville.

Got Questions? We’ve Got Answers 
Email: Emily@WildernessTrailKY.com

Master the skills to take your products to the next level of consistency and quality. This two day course thoroughly examines the use of sensory analysis methods in distillate production, product development, and quality control. Both days will contain a theoretical as well as a practical component whereby participants will take what they learn in the classroom and apply it in a lab setting.

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

May 6 and 7, 2019 | Register Now

Structure

• Classroom Instruction
• Sensory training practicum in laboratory setting

Course Objectives

To train participants in sensory analysis methods to enable them to find faults, troubleshoot, and develop consistent, quality products. To coach participants through demonstrations and practice to develop a sensory quality control program for their own professional environment.

Learning Outcomes

• Students will understand the interaction between nose, tongue, and brain.
• Students will be able to prepare a sensory analysis appropriate for the type of distillate and environment.
• Students will be able to distinguish among the different sensory analysis methodologies and know the pros and cons of each.
• Students will train to detect the development off flavors and taints during production and find causes, symptoms and remedies.
• Students will study technologies used to aid sensory analysis.
• Students will practice detecting faults at different thresholds.
• Students will learn best practices for developing their own sensory quality control program.

Tuition: $2,495 USD

Still Have Questions? Ready to Get Started?

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

View all Moonshine University Courses here.

Oak. Aging. Maturation. Warehousing.

You asked for it, we got it!

Over the last few years the number one request from our students has been a workshop about oak, aging, and warehousing.  And now we have it! We’ve partnered with our friends at Independent Stave Company to put together a class that gives every attendee access to a library of samples and information that you won’t find anywhere else.

May 9 and 10, 2018 | Register Now

Course Overview

In this class you will explore samples that showcase the differences and interplay of aging variables. You’ll also receive the GC testing data for all of them. And you’ll have class time with an expert on warehouse management and flavor mapping.

This workshop class size will be limited to 20 attendees to ensure ample opportunity for hands-on learning.

Structure

Classroom Instruction

• Warehousing
• Logistics
• Flavor development
• Product Consistency

Data Analysis

• Entry proof
• Toast & char profiles
• Bottle soaks
• Wood species
• Gas Chromatography

Course Objectives

To examine and analyze the effects the barrel has on the distillate within it, and be able to use the findings in the student’s own distillery.

Tuition: $2,495 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

Still Have Questions? Ready to Get Started?

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

View all Moonshine University Courses here.

Executive Bourbon Steward (EBS) is the advanced level in the Bourbon Certification Program.  This level of certification provides classroom training, hands-on bourbon distilling, and advanced sensory training for owners, managers, program directors, and team leaders.  It is required that a minimum of one manager of a Stave & Thief Society member establishment be EBS certified. Individuals may also be certified. The member establishment’s EBS is encouraged to facilitate the training of his/her staff, using the handbooks provided. This training will prepare staff members to take and pass the Certified Bourbon Steward online exam.

Structure

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

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.

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 be able to identify Kentucky’s heritage brands and which distilleries produce them.
• Students will be able to identify basic differences in proof, age and mashbill in a blind sensory evaluation.
• Students will be able to build a flight of 3 bourbons, demonstrate the relationship among the products, and describe their characteristics and nuances.
• Students will understand the distillation and aging aspects of bourbon.
• Students will be able to use their hands-on knowledge of bourbon production to train and answer advanced questions from consumers.
• Students will be able to perform advanced sensory of bourbon and be able to walk their staff and consumers through how to conduct bourbon tastings.
• Students will be able to facilitate Certified Bourbon Stewards’ training.

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.

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.

Executive Bourbon Steward (EBS) is the advanced level in the Bourbon Certification Program.  This level of certification provides classroom training, hands-on bourbon distilling, and advanced sensory training for owners, managers, program directors, and team leaders.  It is required that a minimum of one manager of a Stave & Thief Society member establishment be EBS certified. Individuals may also be certified. The member establishment’s EBS is encouraged to facilitate the training of his/her staff, using the handbooks provided. This training will prepare staff members to take and pass the Certified Bourbon Steward online exam.

Structure

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

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.

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 be able to identify Kentucky’s heritage brands and which distilleries produce them.
• Students will be able to identify basic differences in proof, age and mashbill in a blind sensory evaluation.
• Students will be able to build a flight of 3 bourbons, demonstrate the relationship among the products, and describe their characteristics and nuances.
• Students will understand the distillation and aging aspects of bourbon.
• Students will be able to use their hands-on knowledge of bourbon production to train and answer advanced questions from consumers.
• Students will be able to perform advanced sensory of bourbon and be able to walk their staff and consumers through how to conduct bourbon tastings.
• Students will be able to facilitate Certified Bourbon Stewards’ training.

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.

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.

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.