Course Description

DIS 110 INTRO TO CRAFT DISTILLATION, SENSORY ANALYSIS & MATURATION   2.0 Credit(s)
This course introduces students to various types of distilled spirits and the history behind their production methods from past to present. The physical principles of distillation will be applied to a broad range of distilled spirits with an emphasis on the production of gin, rum and whiskey. Students will learn how cereal grains, sugar, molasses, fruits and a variety of botanicals are used to create traditional and non-traditional distilled spirits. Students will review the importance of raw material selection, fermentation process, and different types of distillation technologies with respect to the finished product. Maturation, barrel aging, and blending methods will be discussed and paired with sensory evaluation of different spirits. The course will employ hands-on production techniques to reinforce theoretical principles. Prerequisite: Take DIS-111 or instrutor permission
Offered: Fall Semester All Years