Level 1 - Tequila Distillation Essentials
Online certification course
Who should take this course?
Brand owners or those aspiring to start a new brand, agave-oriented bar and restaurant owners or managers will find the knowledge in this course. This course is essential for understanding the essential theory and practice behind tequila distillation and is suitable for everyone. We recommend this course to everyone who wants to have a good understanding of how tequila is distilled – it could be a good entry point for chemists, agronomists, biologists and engineers to expand on their studies in this field if relevant.
- Online
- No prerequisites
- Takes 10-14 hours to complete with revision included
- No prerequisites
- Price: $649
ITA
The program
By completing this exam, participants prove that they have a good understanding about each process of the distillation and production of tequila products. While they won’t be able to distill tequila based on this knowledge alone, they will get a connoisseur level understanding about the role of the master distiller, the parameters that matters at each step of the process and they will be able to understand several of the key decisions a master distiller makes and the result of them on the flavor profile.
The course covers everything from advanced classification, tequila definitions, agave farming practices, tequila production, bottling, waste management, filtration and blending.
Multiple Choice Online Exam – 80% passmark
None
Access to the relevant Online Course Material is provided instantly for all enrolled students. It includes access to videos and key notes. Students get a lifetime access to the study materials.
Upon successful course and exam completion, the participant can download their certificate online.
Brand owners, agave-oriented bar owners and managers and everyone who is interested in learning about distillation. It can be a good starting point for chemists, agronomists, biologists, and engineers.
649 USD
- Theory explanation - Main Ingredient - The Agave
- Hydrolysis Theory
- Extraction Theory
- Fermentation Theory
- Distillation Theory
- Stabilization, Filtration Theory
- Aging theory
- Authorised Producer, and Norma
- The Agave - reception, processing
- Hydrolysis - cooking time, steam, parameters
- Extraction - shredding, brix level, parameters
- Fermentation - Inoculation, types of yeasts, nutrients, PH, parameters
- Distillation - the process, steam control, how to make cuts, parameters
- In the lab - ART calculation and process, distiller measurement tools, accuracy levels
Your Educator
Sergio Cruz
Master Distiller / Lead Educator
Sergio Cruz is one of the industry’s most acomplished experts. He has been the master distiller of Casa Tequilera Viva Mexico for two decades. Apart from creating new expressions for dozens of the distillery’s (NOM 1414) contract label (maquila) brands, he is also the consultant of several new distillery projects. He has worked with all sorts of different distillery equipment from roller mill to tahona, from brick oven to autoclave.