Vermont is one of the leaders in the nationwide craft distilling boom. This training brings students into direct contact with a variety of processes involved in building, operating, and working in the distilling industry. During the five-day training, lectures, demonstrations, and hands-on experience introduce students to the distilling process, distillery design, substrate choices, and basic business and marketing skills. The training emphasizes scratch distillation of high-quality spirits from local ingredients and touches on such details as licensing, permitting, environmental concerns and quality controls. 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, this 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.
Lectures and distillery visits expose students to a variety of products, business models, scales, and construction types for distilleries. Each student will be asked to make a brief, casual presentation on the final day of the course that reflects their particular interests and draws from experiences they've encountered throughout the week.
Due to the locations of the various distilleries and related businesses, self-transportation is required. Lunches are BYO. Suggestions are made each day to local deli's and time is given to go to and from. Lunch on the final day is covered by Dave Mosher.