2^nd Day: In Practice Seminar – Distill Your Own Spirits

Saturday 09:00 – 11:30 and ca. 13:00 – ca. 16:00, in between collective lunch (optional)

• Each participant is distilling independently spirits with a provided still the whole seminar day.
• Distilling spirits: raspberry spirit, gin, cointreau, absinthe, Swiss pine cones, cornelian cherry, anise, mint, coffee, oranges, lemons, ginger, garden herbs, spices…
• Distilling mashes: prune plum, apple, pear, sloe, black bullaces, apricot, grapes, medlars…
• Seasonal specialties are also provided
• Reducing to drinkable strength (measuring the alcohol content, calculation of the needed amount of water, diluting)
• Bottling and labeling
• Receive your Certificate of Completion at the end

Included course services:

• Course materials: lecture script
• 3 small bottles filled with your own personally distilled spirits or brandies
• Materials for distilling, labels, softened water, and everything else needed for the seminar
• Coffee, refreshments