Our hands-on workshop teaches students how to ferment both grain and sugar based mashes, reviews many types of craft spirits being produced today, and goes in-depth with many of the hobby’s nuances we’ve discovered over these past 15 years of distilling.
Class sizes are limited to 10 students and costs $349. To reserve your spot, contact Lee via email (lee AT florida cane.com) or visit us in our Ybor tasting room Thursday – Sunday.
Class No. 2 is held on Tuesdays & Class No. 3 is held on Saturdays from 9:00 AM to 12:30 over a 3 week period to allow for the complete production of your very own whiskey.
When registering, you will register for either Class No. 2 or Class No. 3.
The dates for Class No. 2 are October 10th, 17th, and 24th. [TUESDAY CLASSES] <--SOLD OUT
The dates for Class No 3 are November 11th, November 21st, and November 28th. [SATURDAY CLASSES]
During the first sessions, students will create the mash and begin the fermentation process. The second session is when students will distill their product the first time and also learn in-depth details about flavoring techniques used to produce Gin, Rum, and Flavored Vodkas. In the third and final session the students will redistill their product and prepare their barrels to begin the aging. Students will make between 1 and 2 liters of finished product and the small charred, new-oak, barrel is included in the cost of the class.
Day 1: Class No. 2 October 10th | Class No 3. November 11th 9:00 – 12:30.
· Types of Stills
· Second Distillations
· Heads, hearts & Tails
· Basic Terms
Group Work: Make a 30 Gallon Corn/Wheat/Malted Barley Mash
Sampling Discussion: American Whiskeys
Day 2: Class No. 2 October 17th | Class No. 3 November 21st 9:00 – 12:30.
· Distilling Tools; Calculators
· Overview of Laws and Regulations
· Types of Spirits
· Tips and Tricks for Running the Still
Group Work: Distill an 8 gallon Sample of what we fermented
Sampling Discussion: Flavored Vodkas and Gin
Day 3: Class No. 2 October 24th | Class No. 3 November 28th 9:00 – 12:30.
· Wooden Barrel Discussion
· Aging, Charring, Toasting and Barrel Size
· Coloring of Whiskeys
· COLAS/FONL and Labeling Requirements
· Proofing and Blending
Group Work: Final Distillation Run & Barrel Preparation
Sampling Discussion: Rums
What Students Get:
Over 10 hours of Instruction from the Owners and Distillers of The Florida Cane Distillery.
Hands on experience in making whiskey that includes mashing, running stills, and prepping and filling barrels.
A 1 liter charred new oak barrel filled with whiskey students make throughout the program and that they can age at their own house.
5 Samples of each Sampling Discussion Spirit (either Whiskey, Flavored Vodkas, Gin, or Rum)
Class size is limited to 10 students.