Level 1 – Introduction to distilling & aromatising spirits
Date / Datum
16/12/2024
heure / Zeit
08:30
lieu du cours / Kursstandort
The Beverage Institute
If you want to know how Gin, Absinth, Anis, Sambuca, Ouzo, Chinchón, Patxarán and other aromatised spirits are produced, this is the course for you!
We will be covering in practice, the various methods used to aromatise a spirit during the course of the day.
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Monday, the 16th of December 2024 Instruction, course material and examination in the English language |
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| from 08:15 | Welcome |
| 08:30 | Introduction to the course and the learning outcomes |
| 08:40 | The law – distilling in Switzerland |
| 10:00 | Health and safety with regard to the production and consumption of distilled spirits |
| 10:15 | Distillation and configuration of a distilling apparatus (column or potstill) |
| 10:30 | The categories of “botanicals” and how to aromatise a neutral spirit |
| 10:40 | First practical exercise
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| 11:00 | Base alcohol for distillation
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| 11:30 | Second practical exercise
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| 12:00 | Lunch break |
| 13:00 | Third practical exercise – potstill
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| 14:00 | methods of preparation |
| 13:40 |
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| 14:15 | Feedback and questions |
| 14:30 | Examination |
| 16:30 | End of course |
- Please create your profile and then log in to reserve your participation in the course.
- We would appreciate it, if you could also include your date of birth during the registration process as we need to legally validate that you are authorised to taste alcohol during the course (and to register you for the examination as appropriate).
- N.B. We accept payment by Maestro or credit card through the SumUp system but bank transfer is also possible. Please fill in the registration information so that we can complete the registration process for you as soon as possible.