Master Fermenter Academy is thrilled to present the highly anticipated course, CRAFT SPIRITS. This special collaboration between Federico Pasian and Andrea Del Gaudio, the renowned Head Distiller of Bordiga Distillery in Italy, promises an enriching two-day journey into the depths of craft distillation.


What you will learn:

✦ History of Distillation: Trace the pivotal moments in the evolution of distillation.

✦ Science of Distillation: Dive into molecular weights and the nuances of evaporation.

✦ Fundamentals of Fermentation: Grasp the essentials of transforming sugars to spirits.

✦ Mash Production: Create mashes from starch-rich and sugary fermented products.

✦ Enzymes and Temperature Control: Understand how enzymes influence distillation and the importance of temperature management.

✦ Principles of Distillation: Gain expertise in the core techniques and stages of distillation.

✦ Distillation Equipment: Get hands-on insights into various distilling setups.

✦ Making the Cut: Master the skill of making precise cuts—tails, hearts, and feints.

✦ Infusion and Redistillation: Experiment with enhancing flavors through infusion and redistillation.

✦ Botanical Spirits: Explore the craft of creating unique botanical spirits.

✦ Exclusive Recipes: Walk away with a manual packed with exclusive recipes for spirits like chili spirit, three peppers spirit, and London dry gin.

✦ Italian Liqueurs: Delve into the traditional world of Italian liqueurs.


Meet Your Coach





Andrea Del Gaudio is a graduate in Gastronomic Sciences from the University of Pollenzo. With a diverse background in brewing and distillation, Andrea brings a wealth of experience to the table. He spent two years as a brewer at Trunasse Brewery in the province of Cuneo before embarking on his journey in distillation. His distillation career began at Barile Distillery in Silvano d’Orba, where he learned the art of grappa distillation under the guidance of Master Distiller Gino Barile. Subsequently, Andrea gained valuable experience at Empirical Spirits in Copenhagen, specializing in vacuum distillation of fermented rice mash with koji. He then honed his skills further at Marzadro Distillery in Rovereto, where he mastered both continuous and batch distillation techniques under the mentorship of Master Distiller Andrea Marzadro.


Currently, Andrea serves as the Production Manager at Bordiga Distillery, where he oversees all aspects of production, from sourcing raw materials to product development and quality control. His responsibilities include managing suppliers, conducting processing operations, and ensuring the quality and consistency of spirits from batch to batch. In addition to his production duties, Andrea is actively involved in the research and development of new products to meet market demands and client preferences, contributing to the ongoing innovation and advancement of the craft spirits industry.



Course Program

    1. Craft Spirits - Day 1

    2. Craft Spirits - Day 2

    1. Discontinuos Pot Still

    2. Gin Still

    3. Whisky Still

    4. Rum Still

    5. Charentais Still (Cognac)

    6. Armagnac Still

    7. Where to buy distilling equipment?

    1. London Dry Gin

    2. Aquavit

    3. Three Pepper Spirit

    4. Cinnamon Distillate

    5. Coconut Rum

    6. Marzipan Distillate

    1. Calculate Dilution

    2. Calculate Fortification

    3. "Il Liquorista" by Luigi Sala 1897

About this course

  • €97,00
  • 18 lessons
  • 5.5 hours of video content
  • 1 year access to all materials