DIST 1110 - Spirits Production II

3 sem hrs cr

Students in this course will develop an in-depth understanding of whiskey production including grains and the elements of production including malting, smoking, mashing, fermenting, and finishing. Traditional and alternative aging techniques and their effects are examined and assessed.  Students are required to identify whiskey classifications and standards of identification and to evaluate how these influence the marketplace.  Prerequisite: DIST 1100  

In rare and unusual circumstances, a course prerequisite can be overridden with the permission of the Department Lead for the discipline.

Transfer (UT) or Non-Transfer Course (UN): UN

• Understand whiskey production, including grains and production elements of malting, smoking, mashing, fermenting and finishing
• Examine and assess traditional and alternative aging techniques and their effects
• Identify whiskey classifications and standards of identification
• Evaluate how all the above influences the marketplace