Module 1 · 3 lessons · 16m
Course Introduction
Get oriented: what this course is, who it’s for, and how to decide if it’s right for you.
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Curriculum
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Module 2 · 3 lessons · 19m
Craft Distilling Workflow
Build the core mental model: mashing → fermenting → stripping → finishing/cuts → aging → bottle/sell.
Module 3 · 3 lessons · 19m
Distillation Basics
Learn a practical model for where flavors show up during distillation—so you can cut for the spirit you actually want to make.
Module 4 · 1 lessons · 27m
Holy Trinity Distillation Framework
Use heads/hearts/tails as a flavor tool: build the front, middle, and back of a spirit on purpose.
Module 5 · 6 lessons · 37m
Traditional Still Design
Learn how classic still design choices control vapor speed, smearing, and flavor.
Module 6 · 4 lessons · 30m
Advanced Still Design
Learn how modern column management and internals improve repeatability and expand what one still can make.
Module 7 · 2 lessons · 14m
Copper in Distilling
Learn why copper became standard, what function it served, and why its no longer acceptable.
Module 8 · 2 lessons · 12m
Module 9 · 2 lessons · 18m
Boiler Shape and Heating
Boiler geometry and heating method determine mixing, scorching risk, efficiency, and flavor potential.
Module 10 · 2 lessons · 10m
Cleaning and Stripping Runs
Clean your still, then strip your wash into low wines so finishing-run cuts are easier and repeatable.
Module 11 · 2 lessons · 10m
Finishing Run
Prepare a safe charge, collect fractions, and dial in cut points you can repeat.
Module 12 · 3 lessons · 20m
Tasting and Recipe Development
Taste fractions, choose cut points, and turn them into a repeatable recipe.
Module 13 · 4 lessons · 27m
Flavor Profiling
Use a 3x3 tasting grid to diagnose vodka, fruit brandy, and whiskey profiles.
Module 14 · 5 lessons · 28m
Fermentation Theory for Distillers
Use pH, temperature, and time to design the flavor molecules you will later distill.
Module 15 · 4 lessons · 25m
Yeast Management
Manage yeast like a distiller: pitch simply, control stress, and choose strains by goal.
Module 16 · 4 lessons · 18m
Vodka Production
Build a truly neutral vodka by choosing a clean base, maximizing separation, and protecting purity during dilution.
Module 17 · 3 lessons · 32m
Gin Production
Design gin intentionally: pick a base, choose your dimensionality, build a disciplined botanical bill, and avoid the common traps.
Module 18 · 3 lessons · 24m
Extractor Distillation Tools
Use extractor workflows to get bigger botanical and fruit flavor without boiler overcooking trade-offs.
Module 19 · 5 lessons · 24m
Barrel Aging Strategy for Craft Spirits
Manage barrels as a flavor system: oxidation, recombination, wood chemistry, and buying discipline.
Module 20 · 1 lessons · 14m
Backset Cycle: Sour-Mash Flavor and Energy Gains
Recycle hot stillage into mashing to raise flavor intensity, lower pH strategically, and save energy across cycles.
Module 21 · 1 lessons · 13m
Dunder Pit Method: Controlled Funk for Rum
Use dunder as a controlled flavor concentrate with disciplined dosing and infection management.
Module 22 · 1 lessons · 10m
Hydro Separation: Recover Alcohol and Redirect Flavor
Hydro-separate diluted heads and tails to recover reusable ethanol and controlled flavor lift.
Module 23 · 3 lessons · 19m
Alcohol Percentage Strategy: Yield vs Flavor
Proof choices in fermentation and distillation decide whether you maximize flavor expression or maximize neutral yield.