Bartender training

The bartender's station, the essential tools and the basic rules to work in order.

Build, stir, shake, throwing, muddling, layering and blending: how to get the right temperature, dilution and texture.

The bar glasses one by one and the criteria to choose the right one for every cocktail.

Why and how to garnish: types, selection criteria, tools, rims, dehydration and storage.

Origins of distillation, fermentation, heads-heart-tails, aromas, continuous distillation and alcoholic strength.

Vodka, gin, rum, whisky, brandy, tequila, mezcal and fruit spirits: characteristics, profiles and use in cocktails.

Armagnac, Cognac and Brandy: territories, grapes, distillation, ageing and service.

The Italian pomace spirit: origins, production, styles, tasting and benchmark distilleries.

Scotch, Irish, Canadian and American whiskey: production, styles, regions and regulations.

Botanicals, flavouring methods and styles: London Dry, Distilled, Cold Compound, Old Tom, Plymouth and Sloe Gin.

Raw materials, fermentation, distillation, ageing and Solera, categories and Rhum Agricole.

Blue agave, DO areas, jimadores, cooking, fermentation, 100% agave vs mixto, categories and label markings.

Origins, raw materials, continuous distillation, filtration, dilution, strength and mixing.

Wormwood, anise and fennel: origin, thujone, production, styles, serving ritual and the louche effect.

History of aromatised wines, regulations, Vermouth di Torino, styles, production, Americano and the main producers.

Definition and classification, production methods and the main Italian and international bitters.

From the elixirs of the alchemists to mixology: definition, production, classification and main styles.

Orange liqueurs: the Laraha of Curaçao, the French triple distillation, key products and the differences.

Fortified wines: definition and rules, Madeira, Port, Sherry and Marsala across styles, grapes and ageing.

The salt and pepper of mixology: definition, classification and the main historic and craft brands.

Ingredients, brewing process, families and styles, tasting, storage and correct service.