Vermont is one of the leaders in the nationwide craft distilling boom. This course will bring you in direct contact with a variety of processes involved in building, operating, and working in the distilling industry.
Through lectures, demonstrations, distillery visits, and hands-on experience, you’ll learn about:
- The distilling process
- Distillery design
- Substrate choices
- Basic business and marketing skills
The course emphasizes scratch distillation of high-quality spirits from local ingredients and touches on such details as:
- Environmental concerns
- Quality controls
You’ll also learn about variety of products, business models, scales, and construction types for distilleries.
At the end of the training, you’ll be asked to make a brief, casual presentation that reflects your particular interests and draws from experiences you’ve encountered throughout the week.
Training Design and Instruction
The training was developed by, Duncan Holaday, a pioneer in the craft distilling movement and founder of Dunc’s Mill Distillery in Barnet, the first distillery in Vermont since Prohibition. The training is directed and instructed by, Dave Mosher, of Garden Spirits Distilling LLC. Dave is a distilling protégé, apprentice, student, and friend of Duncan’s. He has a vast knowledge of the New England distilling scene and is in the process of starting Black Flannel Distilling Co.in Essex, Vermont.
Tours and Hands-on Work
Opportunities for direct observation, tours, and hands-on work during the course will likely include:
- St. Johnsbury Distillery (St. Johnsbury)
- SILO Distillery (Windsor)
- Shelburne Orchards Distillery (Shelburne)
- Old Route Two Distillery (Barre)
- Mad River Distillery’s tasting room (Burlington)
- Black Flannel Distilling Co. (Essex)
- Peterson’s Quality Malt (Charlotte)
- Green Mountain Grain & Barrel Cooperage (Richmond)
Transportation and Meals
Self-transportation is required, due to the various locations of the distilleries and related businesses. Also, you’ll need to bring your own lunch. We’ll provide a lunch break and offer suggestions for local delis. On the final day, Dave Mosher will cover lunch for everyone.