1 Main Street
Randolph Center, VT
Vermont is one of the leaders in the nationwide boom in microdistilling. This course brings students into direct contact with a variety of processes involved in building, operating, and working in a distillery and the distilling industry. Lectures, labs, visits from experts, demonstrations, and hands-on experience at distilleries introduce distilling and still design, fermentation, distillery economics, and basic business and marketing skills. An emphasis is placed on production of high-quality spirits from local ingredients and how to bring these successfully to market. The course also covers such details as licensing, environmental concerns, permits, and reports for the TTB, safety, and quality control.
The course will be led by Duncan Holaday, a pioneer in micro-distilling who owns and operates Dunc’s Mill and consults on distillery and still design. Visiting lecturers and distillery visits expose students to a variety of products, business models and scales, and construction types for distilleries. Each student will complete and present a project that reflects his or her particular interests and draws from topics covered in the course.
Opportunities for direct observation and hands-on work during the course will be atDunc’s Mill in St. Johnsbury, Shelburne Orchards Distillery in Shelburne, andHooker Mountain Farm Distillery in Cabot. The class will also tour other distilleries in Vermont.
Farmers markets have served as a key venue for producers to expand sales of their Vermont made spirits. During the course the class will visit two different markets and experience this one-on-one marketing first hand.
Please note there is the option to take this course for academic credit for an additional fee of $100.
For more information and to register: http://www.vtc.edu/ag-course/craft-distilling-profession-vermont-experience
For questions contact Rachel at Vermont Tech's Institute for Applied Agriculture and Food Systems