This course will allow you to understand and become familiar with the basics of distilling, learn the terminology used, the different types of stills, and much more.

While this course is a lot of fun, it is a course for serious distillers.

We combine and expand the content of more than 5 distinct courses and many practical demonstration videos into one course. This is supported by 3 colour textbooks (totalling over 700 pages of worthwhile information) as well as additional notes, cheat sheets, flow diagrams and more.

After your exam has been marked and verified, you can collect the certificate from our store or have it sent via courier (at the client's cost).

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

Fractional Distillation - Selecting Desired and Undesired Aromas and Tastes during Distillation
Starch Conversion - Conversion of Unfermentable Carbohydrates into Fermentable Sugars
Steam Infusion - Creation of Flavoured Spirits through the process of Steam Distillation or Vapour 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, as well as working with High Brix Content Raw Materials (Molasses and Honey)

Course Contents

Fermentation, Distillation and Spirit Enhancement Theory

Spirit Production Overview

Short History of Distillation
Alcoholic Beverages, Feedstocks and Method Examples
The Role of Geographical Naming Differences
Legislation for Home Distilling
Legislation for Commercial Distilling
Safety during Distilling
Responsible Drinking

Fermentation Overview

Fermentable and Non-Fermentable Sugars
Starch Conversion
Types and Roles of Enzymes in Distillation Fermentations
Congener Formation and Control
Fermentation Components
Sugar Measurements and Sugar Calculations
Yeast and Yeast Requirements
Successful and Failed Fermentations - Trouble Shooting and Fixing

Distillation Overview

What is Distillation?
Distillation Physics
Use of the Phase Diagram during Distillation
Development of Still Types
The Role of Copper in Stills
Heads, Hearts, Tails and other Fractions
Effect of Boiling Rate on Fractions
Fractional Distillation or Precision Distillation
Spirit Enhancement
Simple Enhancement Techniques
Enhancement by Removal

Enhancement by Addition

Enhancement by Transformation

Fruit Based Spirits

Brandy and Mampoer (Eau de Vie) Overview

Difference between Brandy and Mampoer
Legislation regarding Brandy and Mampoer
Discussion on the future of Brandy and Mampoer in South Africa
History of Brandy and Mampoer
Regional Differences of Fruit-Based Spirits
The Cultural Distillers Guild
Brandy and Mampoer Methodology

Unique Aspects of Fruit-Based Fermentations

Fruit Selection and Preparation
Open vs Closed Fermentations
Fermentation Management
Clarification Techniques

PRACTICAL - Making a Fruit Based Fermentation

Fractional Distillation Overview

Fractional or Precision Distillation

PRACTICAL - Distilling a Fruit Based Fermentation

PRACTICAL - Sensory Analysis of Heads and Tails

Spirit Enhancement in Brandy and Mampoer

Techniques Relevant to Brandy and Mampoer

PRACTICAL - Blending of Selected Fractions and Dilution

PRACTICAL - Obscuration and Wooding of Spirits with Sensory Analysis

Starch-Based Spirits

Whisk(e)y, Moonshine and Vodka Overview

Difference between Whisk(e)y, Moonshine and Vodka
A History of Whisk(e)y, Moonshine and Vodka
Regional Differences in Whisk(e)y - Scotland, Ireland, USA and South Africa
Whisk(e)y and Moonshine Methodology
Innovating with Whisk(e)y in South Africa

PRACTICAL - Doing a Starch Conversion

Unique Aspects of Starch Fermentations

Grain Bill and Milling
Starch Extraction, Conversion and Steeping
Malting and Enzyme Sources
Sterilization
Sparging

PRACTICAL - Making a Grain Fermentation

Vodka Distilling

Still, Types Used for Vodka Production
Different Still Configurations in Commercial Distilleries
Using Multiple Stills in a Commercial Distillery
Stripping Runs vs Spirit Runs vs Rectifying Runs vs Infusion Runs
Reflux Modes in Fractional Distillation

PRACTICAL - Distilling a Grain Based Fermentation

Spirit Enhancement in Whiskey, Moonshine and Vodka

Techniques Relevant to Whisk(e)y, Moonshine and Vodka

PRACTICAL - Blending of Selected Fractions and Dilution

PRACTICAL - Obscuration and Wooding of Spirits with Sensory Analysis

Gin and Botanicals

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

PRACTICAL - Sensory Analysis and Tasting of different gins

Creating and Using a Flavour Library

Making Infusions
Blending Flavours
Creating a Single-Shot Recipe

PRACTICAL - Botanical Infusion through Steam Infusion and/or Infused Distillation

PRACTICAL - Dilution of Spirits

PRACTICAL - Blending of Infused Spirit Compounds

PRACTICAL - Application of Obscuration Techniques to Gin

Spirit Enhancement in Gin

Techniques Relevant to Gin

High Brix Content Raw Materials

Light, Dark and Spiced Rum Overview

Differences between Light, Dark and Spiced Rum
A History of Rum
Regional Differences in Rum
Rum Methodology

Unique Aspects of High Brix Content Raw Material Fermentations

Sugar Source Selection
Sugar Source Calculation
Sugar Source Preparation
High Brix Content Raw Material Fermentations

PRACTICAL - Making a Molasses Fermentation

Distilling a High Brix Content Raw Material Fermentation

Using Anti-Foaming Agent
Applying Fractional Distillation to Non-Fruit Fermentations

PRACTICAL - Distilling a Molasses Fermentation

PRACTICAL - Sensory Analysis of Heads and Tails

Spirit Enhancement in Rum

Techniques Relevant to White, Gold, Dark and Spiced Rum

PRACTICAL - Blending of Selected Fractions and Dilution

PRACTICAL - Obscuration and Wooding of Spirits with Sensory Analysis

Course Fees include:

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

Course Duration:

The course runs over five days, with a different spirit category covered each day. On the final day (Friday), a three-hour exam will take place. Students must achieve a score of 70% or higher to pass, and results will be communicated the following week.

All students are required to arrive by 8:00 a.m. The course will begin promptly at 8:15 a.m. and conclude around 3:00 p.m., though end times may vary.

If you attend from far and would like some accommodation, do 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

Explore the Art of Distillation with Distillique's Training Courses!

C1 - Introduction to Distilling (Classroom Based Training)

W2 - Grain Based Spirits Course (Whisk(e)y - Moonshine - Bourbon - Vodka)

C10 - CLASSROOM Comprehensive Distilling Course

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

W5 - CLASSROOM High Brix Raw Material Course (Light - Gold - Dark - Spiced Rum)

E1 - CLASSROOM BASED Extraction Methods and Essential Oils