This course introduces students outside of the Chemical Engineering major to the science and engineering aspects of the production of bourbon in a distillery setting. This course provides an overview of the processing equipment and approach used in modern distilleries. Students explore the chemical engineering concepts of material and energy balances in the distillery setting, and apply these fundamentals to the operation of mash cookers, fermenters, classic pot stills, and modern column stills. Differences in the processing challenges of smaller craft distilleries and larger flagship production sites are highlighted. The impact of system design on the cost to start up and operate the production facility is examined.