To make the workshops ever more technical and meaningful, in 2017 I decided to undertake my M.Sc. What we did not quite comprehend at the time was that we were sitting on the leading edge of a craft distilling movement that was sweeping the world. We launched our first workshop in October 2014, thinking that we might be able to do one or two such events a year. We decided to initiate 5-day Distillery workshops that would allow people an opportunity to learn the science of mashing, fermenting and distilling in a classroom setting while giving them considerable hands-on experience on the distillery floor. After successfully completing my exam, fate knocked on my door once again and I made the acquaintance of a craft distiller in British Columbia, Canada. To assist me with my studies, I purchased a small copper al-Ambic pot still from Portugal and a Vodka flute still from Hillbilly Stills in Barlow, Kentucky. I studied stacks of textbooks and journal articles for nine months to prepare for what I knew would be a tough exam. I decided to enroll in their General Certificate in Distilling program. While investigating this program, I happened upon another organization, the Institute for Brewing & Distilling in London, England. This outstanding institution has a Master’s Degree program in Brewing & Distilling Science. I thought seriously about returning to Heriot Watt University in Edinburgh, Scotland where I had finished my MBA degree in 2000. In 2014, I decided it was time for a new challenge – a new mountain to climb. I have been a home brewer and home wine maker for 30 years. To all of the adventurous souls who want to hasten change and revise social norms by sensibly taking up home distilling in their garages, she-sheds and man-caves on Saturday mornings, this book is for you.ĭistillation with an Electrically Heated Column Still The best way to speed up the winds of change is for more people to sensibly and responsibly start working towards making that change happen. I look forward to a day when the winds of change make home distilling in small quantity a social norm. Governments, who for years now have allowed only beer and wine to be made at home, are looking less intently at the average person sensibly making small quantities of spirits at home. Governments are relaxing their stance on marijuana, which not so long ago was strictly a taboo subject. The knowledge gained from this rigorous curriculum of study has prompted me to write this 2nd edition of The Recipe. Annie Hill of Heriot Watt University in Edinburgh, Scotland who accepted me into the Master’s Degree (M.Sc.) program in Brewing & Distilling in 2017. I would not be teaching others about the art and science of distillation, I would not be consulting to start-up craft distillers, and I would not have written this book were it not for having successfully written the General Certificate in Distilling Exam that launched me on this most unusual trajectory in late 2014.Īn extra special acknowledgement goes out to Dr. Special acknowledgement goes out to the Institute for Brewing & Distilling in London, England.

The author and publisher of this book bear no responsibility whatsoever for readers of this book who run afoul of the law while distilling at home. This book or any portion thereof may not be reproduced in part or in whole without the express written permission of the author except for the use of brief quotations in a critical review.Īlthough home distilling is against the law in many jurisdictions, some locations have recently started displaying a more relaxed stance towards small batch home distilling, provided it is for personal consumption only. Reviving the Lost Art of Home Distilling,īox 429, Mossbank, Saskatchewan, Canada, S0H 3G0Īll rights reserved.

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