FARM TO BOTTLE: GEORGIA DISTILLING CLASS October 2–3, 2026 | Doc Brown Farm Distillers
FARM TO BOTTLE: GEORGIA BOURBON DISTILLING CLASS
October 2–3, 2026 | Doc Brown Farm Distillers | Senoia, Georgia
Roll up your sleeves. We’re making bourbon this weekend, and this time, we’re starting in the field.
Join Master Distiller Amanda Bryant and the team at Doc Brown Farm Distillers for a special two-day Farm to Bottle Bourbon Distilling Class in Senoia, Georgia.
This class takes you beyond the distillery and back to where whiskey actually begins: the grain.
We’ll be making Doc Brown Farm Distillers’ Effie Jewel Bourbon, showcasing Jimmy Red corn and Abruzzi rye grown right here on the farm. Day One takes place at Doc Brown Farm, where you’ll experience the agricultural side of whiskey and work hands-on through grain selection, mash development, cooking, conversion, yeast, and fermentation. We’ll finish the day with a special dinner together on the farm, surrounded by the land and grain that inspired the whiskey we’re making.
On Day Two, we move to a local distillery and take that process all the way through distillation, cuts, proofing, barreling, and finished spirit.
Two days. Farm to still. Grain to glass. This is bourbon from the ground up.
Experience Details
📅 October 2 & 3, 2026
📍 Doc Brown Farm Distillers
9210 E Highway 16, Senoia, GA 30276
👩🏫 Two-Day Hands-On Instruction Led by Master Distiller Amanda Bryant
🌽 Featuring Farm-Grown Jimmy Red Corn & Abruzzi Rye
🥃 Making Doc Brown’s Effie Jewel Bourbon
🍽️ Lunch Provided Both Days + Special Day One Dinner on the Farm
Day One: Where Whiskey Begins
Before there is a barrel, before there is a still, and long before there is bourbon in your glass, there is a farmer and a field.
We begin Day One on the farm at Doc Brown Farm Distillers, getting our hands into the agricultural foundation of American whiskey. We’ll explore the grains being grown on-site and then take those grains into the mash process ourselves.
Students will receive a detailed course handbook and work through the fundamentals of bourbon production, including what legally defines bourbon, grain selection and mash bill development, milling, cooking a mash from start to finish, gelatinization and starch conversion, enzymes and saccharification, gravity and fermentable sugar balance, yeast selection, fermentation strategy, pH, temperature control, and troubleshooting.
Most importantly, you’ll see firsthand why grain isn't simply an ingredient on a recipe sheet. It is the beginning of the flavor story.
We’ll be working with the same Jimmy Red corn and Abruzzi rye grown at Doc Brown Farm as we explore how grain variety, agriculture, fermentation, and technique ultimately influence the whiskey that comes off the still.
Lunch will be provided midday, followed by an afternoon of hands-on mash and fermentation work, discussion, and preparation for Day Two.
Dinner on the Farm
After the work is done, we're not quite finished.
We’ll close Day One with a special dinner together at Doc Brown Farm, giving everyone a chance to slow down, enjoy the farm, share a meal, talk whiskey, and spend time with the people behind the grain and spirits we've been working with all day.
It’s an opportunity to experience the hospitality and community behind farm distilling, because whiskey has always been about more than what ends up in the bottle. It's about the land, the people, the food, and the stories shared around the table.
Dinner on the farm is included with your class experience.
Day Two: From Mash to Spirit
On Day Two, we leave the farm and head to a local distillery, where you'll experience the other half of the Farm to Bottle story.
The fermented grain we've been studying now meets heat, copper, and the still.
We'll walk through distillery safety, still design and function, preparing fermented mash for distillation, heat management, vapor path, reflux, proof, and the mechanics of running a still. Then we'll work through one of the most important skills a distiller develops: making the cuts.
You'll learn to identify and understand foreshots, heads, hearts, and tails; develop your nose and palate; evaluate spirit throughout the run; understand proofing and tempering; practice reading a bead; discuss blending, barrel-entry proof, new charred oak, maturation, and how a clear spirit eventually becomes bourbon.
This isn't a demonstration you're watching from across the room.
You're here to make whiskey.
Lunch will be provided during the day's distillation work, with plenty of time throughout the run for questions, conversation, and hands-on involvement.
From a Georgia Field to a Bottle of Bourbon
This class is about understanding that whiskey doesn't begin at the still.
It begins with dirt, seed, weather, grain, and the people willing to grow it.
Over two days, you'll follow that story from Jimmy Red corn and Abruzzi rye growing on a Georgia farm to mash, fermentation, distillation, barrel, and ultimately the bottle.
That's what Farm to Bottle really means and how Doc Brown Farm Distillers is putting their stamp on the term.
What’s Included
Two full days of hands-on distilling instruction
Day One experience at Doc Brown Farm Distillers
Special Day One dinner on the farm
Day Two distillation experience at a local distillery
Farm-grown Jimmy Red corn and Abruzzi rye education
Hands-on bourbon mash and fermentation
Full distillation experience
Printed Amanda Bryant Distilling course handbook
Lunch both days
Certificate of Completion
Tasting and sensory education
Take-home spirit/bottle experience where legally permitted
Continued access to guidance after class
Invitation to our growing distilling community
Reserve Your Seat
Class size is intentionally limited. Keeping these classes small means students can actually participate, ask questions, get their hands dirty, and spend meaningful time around the mash and still.
Whether you're dreaming about opening a distillery, already making spirits and want to sharpen your skills, or simply want to understand how real bourbon is made, this weekend is designed to take you beyond the bottle and into the process.
Come walk the farm.
Come meet the grain.
Come share the table.
Come run the still.
Come make bourbon with us.
FARM TO BOTTLE
October 2–3, 2026 | Senoia, Georgia
Must be 21 years of age or older to attend.
FARM TO BOTTLE: GEORGIA BOURBON DISTILLING CLASS
October 2–3, 2026 | Doc Brown Farm Distillers | Senoia, Georgia
Roll up your sleeves. We’re making bourbon this weekend, and this time, we’re starting in the field.
Join Master Distiller Amanda Bryant and the team at Doc Brown Farm Distillers for a special two-day Farm to Bottle Bourbon Distilling Class in Senoia, Georgia.
This class takes you beyond the distillery and back to where whiskey actually begins: the grain.
We’ll be making Doc Brown Farm Distillers’ Effie Jewel Bourbon, showcasing Jimmy Red corn and Abruzzi rye grown right here on the farm. Day One takes place at Doc Brown Farm, where you’ll experience the agricultural side of whiskey and work hands-on through grain selection, mash development, cooking, conversion, yeast, and fermentation. We’ll finish the day with a special dinner together on the farm, surrounded by the land and grain that inspired the whiskey we’re making.
On Day Two, we move to a local distillery and take that process all the way through distillation, cuts, proofing, barreling, and finished spirit.
Two days. Farm to still. Grain to glass. This is bourbon from the ground up.
Experience Details
📅 October 2 & 3, 2026
📍 Doc Brown Farm Distillers
9210 E Highway 16, Senoia, GA 30276
👩🏫 Two-Day Hands-On Instruction Led by Master Distiller Amanda Bryant
🌽 Featuring Farm-Grown Jimmy Red Corn & Abruzzi Rye
🥃 Making Doc Brown’s Effie Jewel Bourbon
🍽️ Lunch Provided Both Days + Special Day One Dinner on the Farm
Day One: Where Whiskey Begins
Before there is a barrel, before there is a still, and long before there is bourbon in your glass, there is a farmer and a field.
We begin Day One on the farm at Doc Brown Farm Distillers, getting our hands into the agricultural foundation of American whiskey. We’ll explore the grains being grown on-site and then take those grains into the mash process ourselves.
Students will receive a detailed course handbook and work through the fundamentals of bourbon production, including what legally defines bourbon, grain selection and mash bill development, milling, cooking a mash from start to finish, gelatinization and starch conversion, enzymes and saccharification, gravity and fermentable sugar balance, yeast selection, fermentation strategy, pH, temperature control, and troubleshooting.
Most importantly, you’ll see firsthand why grain isn't simply an ingredient on a recipe sheet. It is the beginning of the flavor story.
We’ll be working with the same Jimmy Red corn and Abruzzi rye grown at Doc Brown Farm as we explore how grain variety, agriculture, fermentation, and technique ultimately influence the whiskey that comes off the still.
Lunch will be provided midday, followed by an afternoon of hands-on mash and fermentation work, discussion, and preparation for Day Two.
Dinner on the Farm
After the work is done, we're not quite finished.
We’ll close Day One with a special dinner together at Doc Brown Farm, giving everyone a chance to slow down, enjoy the farm, share a meal, talk whiskey, and spend time with the people behind the grain and spirits we've been working with all day.
It’s an opportunity to experience the hospitality and community behind farm distilling, because whiskey has always been about more than what ends up in the bottle. It's about the land, the people, the food, and the stories shared around the table.
Dinner on the farm is included with your class experience.
Day Two: From Mash to Spirit
On Day Two, we leave the farm and head to a local distillery, where you'll experience the other half of the Farm to Bottle story.
The fermented grain we've been studying now meets heat, copper, and the still.
We'll walk through distillery safety, still design and function, preparing fermented mash for distillation, heat management, vapor path, reflux, proof, and the mechanics of running a still. Then we'll work through one of the most important skills a distiller develops: making the cuts.
You'll learn to identify and understand foreshots, heads, hearts, and tails; develop your nose and palate; evaluate spirit throughout the run; understand proofing and tempering; practice reading a bead; discuss blending, barrel-entry proof, new charred oak, maturation, and how a clear spirit eventually becomes bourbon.
This isn't a demonstration you're watching from across the room.
You're here to make whiskey.
Lunch will be provided during the day's distillation work, with plenty of time throughout the run for questions, conversation, and hands-on involvement.
From a Georgia Field to a Bottle of Bourbon
This class is about understanding that whiskey doesn't begin at the still.
It begins with dirt, seed, weather, grain, and the people willing to grow it.
Over two days, you'll follow that story from Jimmy Red corn and Abruzzi rye growing on a Georgia farm to mash, fermentation, distillation, barrel, and ultimately the bottle.
That's what Farm to Bottle really means and how Doc Brown Farm Distillers is putting their stamp on the term.
What’s Included
Two full days of hands-on distilling instruction
Day One experience at Doc Brown Farm Distillers
Special Day One dinner on the farm
Day Two distillation experience at a local distillery
Farm-grown Jimmy Red corn and Abruzzi rye education
Hands-on bourbon mash and fermentation
Full distillation experience
Printed Amanda Bryant Distilling course handbook
Lunch both days
Certificate of Completion
Tasting and sensory education
Take-home spirit/bottle experience where legally permitted
Continued access to guidance after class
Invitation to our growing distilling community
Reserve Your Seat
Class size is intentionally limited. Keeping these classes small means students can actually participate, ask questions, get their hands dirty, and spend meaningful time around the mash and still.
Whether you're dreaming about opening a distillery, already making spirits and want to sharpen your skills, or simply want to understand how real bourbon is made, this weekend is designed to take you beyond the bottle and into the process.
Come walk the farm.
Come meet the grain.
Come share the table.
Come run the still.
Come make bourbon with us.
FARM TO BOTTLE
October 2–3, 2026 | Senoia, Georgia
Must be 21 years of age or older to attend.