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Moonshine University: Age-Ucation Barrel Aging Workshop

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Moonshine University: Age-Ucation Barrel Aging Workshop

07mayAll Day08Moonshine University: Age-Ucation Barrel Aging Workshop

Speakers for this event

  • Andrew Wiehebrink

    Andrew Wiehebrink

    Head of Research and Development

    Andrew Wiehebrink is Head of Research and Development at ISC Barrels. His primary focus is working with ISC customers to develop and test new products. He also designs experiments to gather data on whiskey maturation, barrel performance, process and product innovations.

    Head of Research and Development

  • Gregg Snyder

    Gregg Snyder

    CEO of Distilled Spirits Consulting

    Gregg has over 39 years of distilled spirits operations experience that he applies when in front of the Moonshine U classroom. He has worked for such companies as Western Spirits, Wild Turkey, Brown-Forman, Blue Grass Cooperage, Jim Beam, and Joseph E. Seagram and Sons. Gregg has also served as Chairman for the Kentucky Distiller’s Association, and has been on the KDA Board of Directors, as well as serving on other boards, including Associated Cooperage Industries of America, Kentucky Bourbon Festival, and Distilled Spirits Council of the United States. Gregg is also an Honorary Kentucky Colonel.

    CEO of Distilled Spirits Consulting

Event Details

For distillers, aging alcohol to get the flavor and consistency you desire can take decades of trial and error, which can be both frustrating and expensive. That’s why Moonshine University has partnered with our friends at Independent Stave Company and for a two-day experience unlike any other. Our Age-ucation Workshop, featuring 30 experimental barrels and 9 hands-on experiments that will let you taste the effects of variables like entry proof, toast and char profiles, wood species, bottle soaks, and more. Students also receive valuable insights on whiskey maturation, barrel performance, and alternative barrel construction.

In addition to spending time with experts on warehouse management and flavor mapping, students will also receive GC data for all factors covered in the course, providing a valuable resource to pair with your newfound knowledge of aging and maturation.

By the time you complete this class you’ll have a much clearer understanding of how you’ll want to approach aging your spirits, which makes this an investment that will not only save you time, but potentially tens of thousands of dollars.

For more information, visit the course page.

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

Register Now

Who This Class is For

Whether you’re a seasoned distiller or newbie to the business, this class is for anyone who has or is planning to open and/or operate a distillery; production team members (blenders) and warehouse managers; and others interested in refining their knowledge of spirits maturation.

Your Instructors

This class is taught by Andrew Wiehebrink, Director of Spirits Research & Innovation at Independent Stave Company; and Gregg Snyder, CEO of Distilled Spirits Consulting.

What You’ll Learn

In addition to gaining valuable insights on whiskey maturation, barrel performance, and alternative barrel construction, we’ll take an in-depth look at:

  • Warehousing
  • Logistics
  • Flavor Development
  • Product Consistency
  • Entry Proof
  • Toast & Char Profiles
  • Bottle Soaks
  • Wood Species
  • Gas Chromatography

Get your class on

This class is limited to 20 students to ensure a hands-on learning experience for all. Tuition includes all class materials breakfast, lunch, and refreshments an invite to First Round at The Brown networking event and transportation between our contracted hotel and our campus.

Tuition: $1,495

Ready to Get Started? Still Have Questions?

Contact: Christin Head | 502-305-8596

Register Now

View all Moonshine University Courses here.


may 7 (Thursday) - 8 (Friday)

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