Shared production science
Sugar or starch, fermentation, distillation, maturation, proofing, blending, finishing, sweetening, and flavoring.
Level 1
Spirits Fundamentals
Build a dependable foundation for understanding how spirits are made, classified, and tasted.
Certificate of completion
Course promise
Understand the shared path.
Students leave with clear category language and a tasting method they can use again.
A strong start for curious adults
Level 1 is beginner-friendly, but it is also useful for enthusiasts and hospitality professionals who want a cleaner framework and better language for spirits.
2–3Hours, depending on discussion and group size
21+Adult students only
01Academy certificate of completion
What students learn
The foundation.
Production, categories, and tasting are taught as one connected system.
Whiskey and bourbon
Whiskey as a grain-based class and bourbon as a specific American whiskey shaped by corn and charred new oak.
Brandy and rum
Fruit-first spirits versus cane-first spirits—and why raw material and fermentation style matter.
Gin and vodka
Neutrality versus botanical design, including why juniper matters and why vodka is classified differently.
Agave spirits and liqueurs
Recognition-level understanding of agave-based spirits and sweetened or flavored spirit products.
Guided tasting
Look, smell, sip, evaluate structure, describe finish, use water thoughtfully, and compare categories.
Class flow
A clear classroom structure.
Set the frame
Goals, definitions, and why standards matter.
Shared science
Sugar, fermentation, distillation, oak, and proof.
Core categories
Whiskey, bourbon, brandy, rum, gin, vodka, and agave.
Guided tasting
Glassware, smelling, tasting, comparison, and water.
Review and Q&A
Reinforce production choices, standards, and sensory cues.
Start with Level 1.
Ask about the next public session, a private group, or training for a hospitality team.
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