Spend two days making whiskey at Indian River Distillery in Vero Beach, Florida
About this Event
Whiskey Distillers Workshop
Spend two days making whiskey at Indian River Distillery in Vero Beach, Florida, alongside co-owner and head distiller Ray Hooker.
This hands-on workshop follows whiskey from grain to barrel. We’ll explore how grain selection, mash bills, cooking, and fermentation shape the spirit, then put those principles to work on our production equipment.
You’ll help prepare and pitch a fresh grain mash, then operate our hybrid still using a batch fermented ahead of the workshop. Along the way, you’ll learn how we convert grain starches into fermentable sugars, manage fermentation, and make distillation cuts by taste and aroma.
We’ll also discuss barrel selection, entry proof, and how Florida aging influences the whiskey’s development.
On day two, you’ll help fill and seal a barrel for aging and take home a bottle of the whiskey we make together.
Lunch and local hospitality are included both days. Limited to 10 participants, with time to get involved, ask questions, and learn directly on working production equipment.
Day 1
🕑: 09:30 AM - 10:00 AM
Coffee and safety brief
Info: Safety rule, how not to get injured, the fun stuff!
🕑: 10:00 AM - 11:00 AM
Whiskey mash
Info: Learn water chemistry, how it effects the process and the final product. Add corn and begin gelatinization phase, discuss next grain additions and temp ranges.
🕑: 11:00 AM - 12:00 PM
Starch conversion demonstration on the bench
Info: Iodine conversion test, SG/pH readings, ABV of mash, flavors of grains.
🕑: 12:00 PM - 01:00 PM
Lunch provided
🕑: 01:00 PM - 01:30 PM
Milling grain discussion
Info: What is grist and how milling effects the process
🕑: 01:30 PM - 02:00 PM
Second grain addition to mash
🕑: 02:00 PM - 03:00 PM
Barrel choice, char level, rehydration and prep for fill
🕑: 03:00 PM - 03:30 PM
Transfer mash to fermenter for cooling
🕑: 03:30 PM - 04:00 PM
Wrap-up and Q&A
Day 2
🕑: 09:30 AM - 10:00 AM
Coffee, recap, testing mash, fire still
🕑: 10:00 AM - 10:15 AM
Pitch yeast
Info: Yeast starter preparation, pitch into yesterdays mash
🕑: 10:30 AM - 12:00 PM
Foreshots, heads, hearts and tails....
Info: Running the still, controlling reflux, and making cuts. Exploring the fractions by feel, smell, taste. When to cut and when not to cut. watching and experiencing running a commercial still.
🕑: 12:00 PM - 01:00 PM
Lunch in the stillhouse!
Info: We will be eating lunch (provided) in the still room while it is running.
🕑: 01:00 PM - 02:00 PM
Filling a barrel!
Info: We will fill a barrel of bourbon, talk about our barrel choice, taste the white dog, and seal it for future harvesting.
🕑: 02:00 PM - 03:00 PM
Final "cuts"
Info: learn when to say enough.... how to make a tails cut. Touch, taste, smell, feel.
🕑: 03:00 PM - 03:30 PM
Wrap-up Q&A
Event venue & nearby stays
Indian River Distillery, 3308 Aviation Boulevard, Vero Beach, United States