Distillers seeking career progression
If you are in the early stages of your distilling journey, this course will give you insight into how spirits are made, how distilleries are run day to day, and reduce the amount of unknowns.
It’s the ultimate way to save time, avoid mistakes, save money and create significantly better products.
For those interested in accelerating their career in operations, especially those in the craft industry where you need to fulfil multiple roles simultaneously, this is the best way to fast forward your journey.
Through the explanations, the context and the scope of what’s included – you will be more advanced, have a better holistic understanding of spirits and be equipped with ways to improve in your everyday operations.
Learning about distilling operations makes you a better operator!
World class producers don’t start by knowing it all.
They spend years honing their craft, refining their skills and remain humble enough to always want to learn something new. It’s a process, not a destination.
This is a course designed for those on that journey and looking to gain a more holistic understanding of distillery operations and how to implement best practice. To go beyond what works for them currently and beyond just repeating what they have going on already.
It’s for those interested in developing further and improving – continuous improvement is key, from mindset to skillset.
PROCESS
How to improve raw material input.
How to optimise fermentation.
Mastering Process Control.
Implementing quality control and improving your ability to carry out Sensory Evaluation.
Distillery specific Health & Safety.
Managing water and waste effluent.
Improving distillery sustainability.
SPIRITS
Insights into how to refine your process, understanding and ability to make word class spirits by focusing on the common production, distillation and maturation areas for the major categories.
Whisky, Brandy, Gin, Rum, Vodka.
BUSINESS
So much of the learning that is available seems to assume that the distiller or distillery operator is separate to the business of a distillery. Not here!
We cover the areas that you should look to train up in, and the universal fiscal and business related elements that we could all do better if working in a distillery.
Inventory management.
Sales & production integration.
Social Media & PR from a distiller's perspective.
Managing distillery tourism.
Compliance, Licensing & core financial management.
BITE-SIZED SECTIONS
COMPREHENSIVE OUTCOME
- Intro to distilling whisky and setting a house style (7:56)
- Raw material intake & improving quality (18:48)
- Milling, mashing and improving Wort (30:57)
- Distilling whisky (9:26)
- Maturation - ageing and warehousing (21:28)
- Blending (11:35)
- Key takeaways and how to implement positive change (5:54)
- Example CoA for Malted Barley
- Introductions to Distilling Brandy (7:05)
- What is Terroir & how to build that into your material intake (18:23)
- Harvesting, processing and early spoilage (14:24)
- Managing sulphur and Ethanal (not ethanol) (10:27)
- Brandy distillation process (ABV / heating / cooling) (14:16)
- How to develop a unique style (& how to implement learnings) (11:25)
Continuous Professional Development
While the course is geared towards the individual and for those seeking to empower themselves and boost their own skillset – many operators are afforded training opportunities from their workplace.
With that in mind – to answer the frequently asked question: At the end of the course there’s a certificate of completion, as well as other downloadable materials that help further the value of the course to both individual and organisation.
These will allow you to better apply the learnings to your workplace and provide documentation for those with formal CPD assessments.
Access to the course is available for 10 weeks after purchase, ample time to complete it and revisit segments if needed.
