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Kothe Distilling Technologies - Spring Workshop & Sensory Seminar 2009

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Dear ADI members,

We still have a few seats left at both the Sensory Seminar and the Spring Workshop.


Kothe Distilling Technologies Spring 2009 Workshop

May 2 and May 3, 2009

We have compiled a program for future distillers and those with some previous experience. We are going to cover everything from fruit selection, mashing, and the actual distillation process to the legal and business aspects of starting a distillery in North America.

Dr. Klaus Hagmann, one of the leading experts in the field, Robert Birnecker and Dr. Sonat Birnecker Hart will be giving insights into the practice of distilling and starting a distillery.


max. 30 participants

More information and program:


8:30-10:00 Introduction (History, Equipment and Theory)

10:00-12:00 Business Seminar 1: Business considerations of starting a distillery

Business plans, calculations and taxes

12:00-1:00 Lunch will be provided

1:00-3:00 Distillation Seminar 1: “Raw materials, yeast and enzymes”

Basics of chemistry and microbiology for distillation

3:00-5:00 Mashing 1 - Hands on mashing

Theoretical background: Mashing and fermentation of fruit and grain mashes

5:00-6:30 Distillation 1 - Hands on distilling run (raw material tba)

7:00-? Group Dinner (Restaurant tba)

8:30-9:45 Business Seminar 2: Legal considerations for distillery start-ups | Licensing | Distribution

Permits and Licenses, TTB, state, local as well as distribution contracts

10:00-11:00 Distillation Seminar 2: “Theoretical aspects of distillation and analysis fundamentals”

Physical basis, construction options, materials and cleaning

11:00-12:00 Distillation Seminar 3: “Filtration and storage of distillates”

Water quality, distillate proof, storage, cooling and filtration

12:00-1:00 Lunch will be provided

1:00-3:00 Distillation 2 - Hands on distilling run (raw material tba)

3:00-5:00 Sensory Seminar 1: The influence of mash production and distillation on quality of distillates

After Workshop Get Together - Bar tba

Kothe Distilling Technologies Spring 2009 Sensory Seminar and Advanced Workshop

April 30 and May 1, 2009

The Sensory Seminar will provide an insight into proper tasting of eau de vie, vodka, whiskey and liqueur. Participants will sample over 50 different products and learn to identify positive as well as negative aspects of distillates.

The second day of the Sensory Seminar and Advanced Workshop will focus on advanced distillation techniques and mash preparation.

Participants also have the opportunity to bring samples and have them examined by the group as well as one of Europe‘s leading experts and renowned spirits competition judge.

This workshop is aimed at experienced distillers and alcohol professionals. However, no previous industry experience or coursework is required to register. Both spring workshops can be combined to make up a four day block.

Cost and Participants


max. 25 participants

More information and program:


Sensory Basics:

Primary taste components

Hierarchicagal 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

(15 samples)

Determining vocabulary for distillate identification and quality control. Establishing a rating system for distillates.

(15 samples)

Sensory deliniation of grain spirits, vodka and whiskey

(10 samples)

Sensory deliniation of fruit distillates

(10 samples)


Kothe Distilling Technologies Inc.

5121 N. Ravenswood Ave

Chicago, IL 60640



(773) 295 4454

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