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At the Missouri State Fruit Experiment Station

2017 Distillation Basics Workshop

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Our 2017 Distillation Basics Workshop was held yesterday and today, May 16th and 17th. The hands-on workshop is limited to 8 participants who are either presently involved in or who are considering commercial craft distillation. Our group hailed from Missouri, Illinois, Kansas and Tennessee.

Here are the 2017 workshop grads along with Dr. Karl Wilker, the winery and distillery manager and C. J. Odneal, the cellar technician.
The 2017 Distillation Basics Grads along with Dr. Karl Wilker – winery and distillery manager and C. J. Odneal – cellar technician (right).
The first day is mostly lecture on the distillation process followed by a tasting and time to look at the still and lab.
The first day is mostly lecture on the distillation process followed by a tasting and time to look at the still and lab.
On the second day, a distillation is run and students learn to make the cuts between head, hearts and tails.
On the second day, a distillation is run and students learn to make the cuts between head, hearts and tails.
Sensory evaluation is the technique that most craft distillers use to make the cuts.
Sensory evaluation is the technique that most craft distillers use to make the cuts.
Here some are working through calculations.
Here some are working through calculations.
We suspect that these two fellows are related.
We suspect that these two fellows are related.
Samples of distilled spirits were samples on both days.
Samples of distilled spirits were tasted and discussed on both days.
The workshop offers a great place to network with other distillers.
The workshop offers a great place to network with other distillers.