Discovery Channel's Moonshiners Visit Moonshine University
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Moonshiners Josh and Bill came to Louisville, Kentucky to learn how we do it at Moonshine University. They also came to sample flavored moonshine at Flavorman.
Our Services
Our panel of sensory experts can analyze the components of your product, identify discrepancies, and troubleshoot your operational process to help you create a high quality, delicious spirit.
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Sensory Evaluation
Sensory Evaluation
When starting your journey of distilling craft spirits, you are almost guaranteed not to get a perfectly balanced and delicious liquor on your first run - and that's the beauty of the craft! Even seasoned distillers have batches that go awry occasionally, which could result from many reasons. Perhaps there was a yeast contaminant during fermentation, the temperature in your still wasn't ideal for the different boiling points, or there was an issue with the barrels you chose for aging. Whatever the complication may have been, sometimes it takes a few experts to diagnose this problem through what we call an Organoleptic, or Sensory, Evaluation. This is where professionals in the distilling industry with a trained palette for spirits use their skills to taste, sniff, and analyze a spirit sample. This process can and will identify off-notes and inconsistencies, ultimately diagnosing where your problem lies within your entire production run.
This is where Moonshine University comes into play! Our staff has an entire panel of sensory experts, and we have fine-tuned our process for distillers and entrepreneurs like yourself. Your job is simple: Send us samples of whatever spirit you're experiencing discrepancies with, give us an overview of your production process, including your mash bill and proof, and let us know your objectives with the service. We'll take it from there. Our panel will first review your spirit on the nose and palette, then fill out a ‘tasting sheet' where we will identify the main sensory notes. This can include how much of your mash bill comes through or how floral, sweet, and spicy the spirit is. If any major off-notes come through, we will consult with our connections in the industry, who are trained in whatever part of the process that your spirit hit a bottleneck. For example, if we taste or smell a strong sulfur note, we can assume that something went sour during fermentation. All of these findings will be sent back to your team for review, where any and all feedback is welcome.
If our Sensory Evaluation services are something you're looking for, contact us today so that we can get to know you and your business, and you can learn more about our process and competitive pricing. Overall, we want your distillery to be as successful as possible. There is always more to be learned in this industry, which is why Moonshine University remains the industry's one-stop for consultation, sensory evaluation, and, above all, education.
Courses
Take your sensory skills to the next level with this two-day workshop! You'll learn how to confidently sniff and taste distinct flavors and aromas in order to diagnose discrepancies within a spirit, or to blend amazing flavors. This course gives our attendees the building blocks to create a consistent, high-quality product.
News & Blog
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Moonshiners Josh and Bill came to Louisville, Kentucky to learn how we do it at Moonshine University. They also came to sample flavored moonshine at Flavorman.
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Those that are familiar with the process of crafting distilled spirits may also be familiar with the 10 common congeners that are created during fermentation, and honed during the distillation run. Each congener has its own distinct personality, rendering unique tastes and aromas to the finished spirit.
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So, you want to start distilling with freshly milled grain. Maybe you're tired of paying top dollar for the pre-milled stuff from the malt distributor, and you're ready to invest in the quality, efficiency, and bulk pricing that comes with milling your own whole grain. But where do you start?
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