Distilled Spirits

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Distilled spirits have become a major player in the New York craft beverage portfolio. In partnership with Carl Artisan Distilling and Brewery Systems, our Cornell Craft Beverage Institute has taught production workshops with its 130 L still since 2007. Distilling trials have been conducted with both traditional beverage bases and also sugar sources considered “waste” in normal food production. CCBI staff can provide production advice and routine analytical services for both fruit and grain-based spirits.

 

Our Experts

A smiling man in a red shirt
Chris Gerling

Extension Associate, Sr.

Cornell AgriTech

Food Science

Chris Gerling
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Anna Katharine Mansfield

Associate Professor

Food Science

Anna Katharine Mansfield