FERMENT DISTILL
& CREATE
UNIQUE BEVERAGES THAT
MAKE AN IMPACT
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"Highly recommended to anyone looking to excel in the beverage industry!"
“Federico possesses a unique ability to transfer complex content and notions in a remarkably approachable way. His teaching style is meticulous, ensuring that every concept is thoroughly understood. Whether it’s the intricacies of fermentation techniques or the art of mixology, Federico breaks it down into digestible and practical knowledge. With his guidance and expertise, you’ll gain the knowledge and confidence to stand out in the field. Take this opportunity to invest in your career and elevate your craft with Federico’s guidance.”
"Federico’s expertise and innovation make him a visionary in the world of fermentation."
"Federico’s dedication to the art of fermentation is unmatched, and his passion radiates through every product he produces. The flavors he coaxes from simple ingredients are nothing short of magical. Whether it’s his perfectly tangy fermented fruit wines or his exquisite and more complex fermented blends bursting with life, each sip is a symphony of taste sensations. I am truly impressed by his craftsmanship and his talent."
"The most complete, understandable, and useful fermentation guide you can find on the web!"
Federico had always surprised everyone around the world through his crazy and explosive fermenter career. And finally, he’s here to share never-before-revealed techniques to create an extensive pantry of ferments. Something easy to understand and control in our venues! Full of details with lots of step-by-step recipes that let you experiment with any edible food. In my experience, this is the most complete, understandable, and useful fermentation guide you can find on the web.”
"Master Fermenter approach is very clever and his ideas are always out of the box."
“Federico is one of the best mentors I can think of. For sure one of the most experienced people regarding fermentation in the whole industry. His approach is very clever and his ideas are always out of the box. I cannot be more sure to suggest his course to anybody, from amateurs to experienced bartenders.”