Introduction to Distilled Spirits (3/2 & 3/9)

Saturday, March 2, 2024 and Saturday, March 9, 2024  |   8 a.m. - 5 p.m.   |   OSU-Tulsa Main Hall 2438 | Earn a micro-badge upon successful completion

This course is an introduction to global distilled spirits (brandy, gin, rum, tequila, whiskey, vodka, and various flavored liqueurs), including different styles and production techniques. There will be an additional focus on developing taste profiles for different spirits and current trends in the industry.

By the end of the course, participants will be able to:
  • Describe the historical and cultural significance of distilled spirits across different regions.
  • Explain the fundamental principles of distillation and how they apply to various types of distilled spirits.
  • Identify and differentiate between different categories of distilled spirits, including brandy, gin, rum, tequila, whiskey, vodka, and flavored liqueurs.
  • Comprehend the production techniques specific to each type of distilled spirit, including ingredients, fermentation, distillation, aging, and bottling processes.
  • Analyze the impact of different factors, such as raw materials, distillation methods, and aging conditions, on the flavor profiles of distilled spirits.
Enrollment Prerequisites and Requirements: Students must be 21 years of age or older. Proof of age will be required. 

Evaluation: A micro-badge will be awarded upon successful completion of the course with a passing grade.
Food and Beverage Policy: The consumption of food during class is strictly prohibited. We will take multiple breaks throughout the day so there will be plenty of opportunity for you to eat and/or drink. If you have a medical condition that requires you to have access to food and/or beverages at all times, please contact me ( and I will make a special accommodation for your situation. 

Alcohol Responsibility: Never consume alcohol prior to attending class. For your own safety, be mindful of the effects of alcohol upon leaving class. Tasting outside of class IS NOT mandatory, nor is participation in tasting vital to earn the micro-badge. 

By signing up for this course, you agree to receive information about future workshops and courses from the College of Professional Studies.