Kothe Distilling

professional distilling equipment! 

workshops

Next 3 day workshop:
March 22-24, 2019
 

certificate course

5 Day Hands On Certificate Course
April 29-May 3, 2019
 

Tentative Program for 3 Day Workshops


DAY 1 (Friday)
 
09:00 - 11:30 Introduction (History, Equipment and Theory)

KOVAL Introduction
Kothe Introduction
Explain Tasks of Kothe Distilling Technologies
Introduction of Participants
Definition of Craft
Mashing of Grain
Grain Differences, History, Level of Industry
Misconceptions – Terminology
Raw Materials (Grain)
Developments in the Industry – building of stills
Contract Distilling

11:30 -12:00  TTB Information, COLA
12:00 - 12:30 Grain in Mashing + production of mashes
12:30 - 01:30 Lunch
1:30 - 2:00 Grain out Mashing
02:00 - 02:30 Boiler and Equipment
02:30 - 03:00 Alcohol Finishing / Barrels
03:00 - 04:00 Branding
04:00 - 05:00 Intro to Digital marketing by Birk Creative and Google Digital Coaches

DAY 2 (Sunday)

9:00 - 10:00 Floor Planning and Additional Equipment
10:00 - 10:45 Distillation and Equipment Walk Through
10:45 - 11:00 Packaging
11:00 - 12:30 Distribution
12:00 - 01:00 Lunch
01:00 - 01:30 Video of Whiskey Distilleries in Scotland
1:30 - 2:00 Pay.gov and Compliance
02:00 - 03:30 Fruit Mashing and Liqueurs
03:30 - 04:00 Filtration
04:00 - 05:00 Common Misconceptions

DAY 3 (Sunday)
09:00-10:00    Labeling and TTB
10:00-10:30    9 samples – heads, hearts, tails, various alcohol strengths, Distipur
10:30-11:00    Chemical basics
11:00-11:30    Fruit samples & theory
11:30-12:00    Grain samples & theory
12:00-01:00    Lunch
01:15-02:00    Whisky samples & theory
02:00-02:30    Grappa and Liqueurs samples & theory
02:30-03:00    Rum samples & theory
Various samples / supplied by participants

Sensory Basics:
Primary taste components 
Hierarchical sensory test
Triangle sensory test
(25 samples)

Distillate and spirits errors:
Establishing means and expression of sensory perception concerning errors in fruit quality, mashing and distillation (20 samples)
Determining vocabulary for distillate identification and quality control. Establishing a rating system for distillates. (15 samples)
Sensory delineation of grain spirits, vodka and whiskey (20 samples)
Sensory delineation of fruit distillates (10 samples)

 

Tentative Program for 2 Day Workshops


DAY 1 (Saturday)
09:00 - 11:30 Introduction (History, Equipment and Theory)

KOVAL Introduction
Kothe Introduction
Explain Tasks of Kothe Distilling Technologies
Introduction of Participants
Definition of Craft
Mashing of Grain
Grain Differences, History, Level of Industry
Misconceptions – Terminology
Raw Materials (Grain)
Developments in the Industry – building of stills
Contract Distilling

11:30 -12:00  TTB Information, COLA
12:00 - 12:30 Grain in Mashing + production of mashes
12:30 - 01:30 Lunch
1:30 - 2:00 Grain out Mashing
02:00 - 02:30 Boiler and Equipment
02:30 - 03:00 Alcohol Finishing / Barrels
03:00 - 04:00 Branding
04:00 - 05:00 Intro to Digital marketing by Birk Creative and Google Digital Coaches

DAY 2 (Sunday)

9:00 - 10:00 Floor Planning and Additional Equipment
10:00 - 10:45 Distillation and Equipment Walk Through
10:45 - 11:00 Packaging
11:00 - 12:30 Distribution
12:00 - 01:00 Lunch
01:00 - 01:30 Video of Whiskey Distilleries in Scotland
1:30 - 2:00 Pay.gov and Compliance
02:00 - 03:30 Fruit and Liqueur
03:30 - 04:00 Filtration
04:00 - 05:00 Common Misconceptions

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one-on-one consulting

2-5 day consulting available 

Please contact us for available dates.