An Introduction to Distilling
₹ 49,500.00
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Description
From Grain to Glass: An Introduction to Distilling
Master the science and art of distilling in this intensive 3-day immersive program, no prior qualifications required.
Course Highlights
| Duration | 3 Days (2 Classroom + 1 Distillery Field Trip) |
| Level | Beginner-Friendly, No Prior Qualifications Needed |
| Location | 2 Pints, Panjim, Goa |
Course Content Overview (Accordion)
Raw Materials & Processing
Cereals (barley and the malting process), non-cereals (agave, sugar cane/molasses, and grapes), wort production, yeast biochemistry, fermentation factors and phases, and the role of secondary organisms. Includes the possibility for sensory training in identifying off notes in fermentations.
Distillation & Maturation Theory
Principles of distillation (liquid/vapor equilibrium, volatility, the role of copper), batch/pot distillation (double distillation, heads/hearts/tails, condenser technology), continuous/column distillation, maturation chemistry (wood-spirit interaction, oak types, environmental factors), and spirit preparation (filtration, dilution/reduction).
Sensory Analysis & Blending
Introduction to blending fundamentals, with the possibility for sensory training in identifying off notes in distillates.
Full Curriculum Includes:
- Raw materials (cereal and non-cereal fermentables)
- Yeast selection
- Fermentation science
- Wort production
- Pot still distillation
- Column still distillation
- Continuous distillation
- Spirit cuts
- Maturation science
- Wood interaction
- Tropical ageing
- Introduction to blending
- Distillery operations
Course Formats & Schedule
| Day | Format | Details |
|---|---|---|
| Day 1 | Classroom | Theory: Raw materials, fermentation, wort production |
| Day 2 | Classroom | Theory: Distillation, maturation, blending fundamentals |
| Day 3 | Distillery Field Trip | Visit to Paul John Visitor Centre | Single Malt Whisky + Gin Distilling Exposure |
Program Dates: July 24–26, 2026
Venue: 2 Pints, Panjim, Goa
Fee: ₹49,500 (all inclusive)
Fee Includes: Training sessions, course materials, examination, distillery visit, certificate, refreshments and working lunch.
(Travel and accommodation not included.)
Why Tulleeho?
With over 26 years of experience in beverage education and a WSET course provider since 2010, Tulleeho has trained thousands of beverage professionals across India.
Led By: Charnelle Martins, Diploma Distiller
Independent Distiller & Consultant, and Master Distiller/Master Blender of the Year 2023.
Qualifications:
- Diploma in Distilling – Institute of Brewing and Distilling (IBD), UK
- Diploma in Craft Distilling – iStill University
- Whisky Mentorship Programme with Gillian MacDonald (Master Blender, The Glenmorangie Company)
- MSc in Food & Alcohol Biotechnology – Abertay University, Dundee, UK (thesis with the Scotch Whisky Research Institute)
- BSc in Life Sciences and Biochemistry – St. Xavier’s College, Mumbai
Experience:
Head of Distillery Operations & Distiller, Third Eye Distillery Holdings Pvt Ltd, Goa (2019–Present); Assistant Manager & Scientist – R&D, Diageo India (2014–2019).
Accolades: Awarded “Master Distiller/Master Blender” at Icons of Gin India 2023; liquid portfolio awarded Gold Outstanding at IWSC & Global Spirits Masters.
Additional information
| City | Goa |
|---|---|
| Date | 24th – 26th July 2026 |
Cancellation policy
Please contact us at Swapnil@tulleeho.com for the latest cancellation and refund policy.
Program Calendar
City: Goa
Date: 24th – 26th July 2026
Trainer: Charnelle Martins
Fee: INR 49,500
for more information contact Swapnil at +91 89289 55538 or Abhirup at+91 99304 76741
Other modes of Payment
UPI ID
tulleehoportalspvtlt.65004149@hdfcbank
NEFT / IMPS
Tulleeho Portals Pvt. Ltd.
HDFC Bank
Current Account 03192560002344
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UPI QR CODE
![Stop 9 on Vikram’s Tipsy Passport — 📍 Michter’s Distillery, Louisville, Kentucky, USA 🇺🇸
Catch Stop 8 on the grid before you scroll further!
Minakshi, Hemant and I are picked up straight from Muhammad Ali airport and taken to Michter’s distillery in Shively. Their regular visitor centre is at Fort Nelson in Louisville, so this is a rare privilege.
We’re met first by Rick Robinson, VP Corporate Development, then Andrea Wilson, Master of Maturation and COO.
Michter’s prides itself on a six-step process to protect the sanctity of their small batch bourbon, including a chill filtration process customised to the whisky passing through it.
Kentucky swings between hot summers and cool winters. In winter, the warehouses are air-warmed to help move the whisky into the wood.
After the stills, we taste “white dog,” new make whisky straight off them. 69% abv, roughly 140 proof, and very flavourful.
Small batch here is tightly defined at 20 barrels. In the warehouse, a “whisky thief” pulls some straight from the barrel at 110 proof.
Michter’s stays classical in its approach to maturation, resisting a range of finishing casks. Unusually, they also transfer whisky from casks to stainless steel once it’s reached optimum maturation not a lot makes this voyage, but enough to show the care behind it.
20 whiskies on the tasting mat feels overwhelming at first, but the tasting moves briskly, culminating in two stars: the 20 Year Straight Bourbon and the Celebration Sour Mash 5th in a limited-edition range retailing upwards of USD 5000 and quick to sell out. Enough to send us home with a bottle of the regular Sour Mash too.
Sour mash gets its name because it doesn’t hit the minimum 51% corn or rye to be classified bourbon or rye, but follows the sour mash process roughly 25% of the previous mash added to the fresh mash.
Michter’s traces its origins to 1753, which is why they display “US★1” on their core range honouring America’s first whisky company, originally founded as Shenandoah Distillery in Schaefferstown, Pennsylvania.
A fabulous induction into American whiskey, setting the stage for the days ahead.
[Tipsy Passport | Michter’s | Bourbon | Kentucky]](https://www.tulleeho.com/wp-content/plugins/instagram-feed/img/placeholder.png)
