May 17-19, 2024 | Stoll & Wolfe Distillery, Lititz, PA

FREE Historic Trades Workshop for military active, reserve, and veterans. Attendees will see live demonstrations, talk with tradespeople, and participate in whiskey-making.

In collaboration with the Museum of the American Revolution and the Washington-Rochambeau National Historic Trail, this workshop will provide an overview of the American Revolution with hands-on experiences in the historic trades of farming, milling, traditional coopering as well as the production of cider, whiskey, and rum. Participants will learn how these roles have changed from the Revolution to present day. This workshop will be a great experience for any history enthusiast, whiskey enthusiast or anyone interested in learning more about distilling. The weekend will be a great opportunity for current and former members of our military to come together in an educational and fun setting.

Registration is required and limited to 40 participants. Selection to participate will be based on responses to the questionnaire. Notification of selection will occur via email by Friday, April 12th.
- Participants must be age 21 and up, due to sampling of alcohol during the workshop.
- Attendees must stay locally while attending the workshop.
- Free shuttle service will be provided to and from hotels. 
- Registration deadline: April 9, 2024; Registrant notification of selection: April 12, 2024
- To respect the privacy of attendees, this event will be closed to the media. However, you are encouraged to take personal photos and videos of the event.

During the American Revolution, water was generally unsafe to drink – few had access to clear mountain springs, rainwater was unreliable, and most wells were shallow. The water most people had access to was likely to be muddy, brackish, cloudy, polluted, or tasted of iron.  It was safer to drink home-brewed beer, hard cider, whiskey, or, if finances allowed, imported wines or spirits.

The Revolution meant the decline of rum and the ascendancy of whiskey in America. When the British blockade of American ports cut off the molasses trade, most New England rum distillers converted to whiskey. Whiskey had a patriotic flavor. It was an American drink, made in America by Americans from American grain. This was unlike rum, wine, gin, Madeira, brandy, coffee, chocolate, or tea, which had to be imported and were taxed.

Any frontier farmer who raised more grain than he could eat or feed to his livestock could distill whiskey at home. If he didn’t own a still, he found a neighbor who did and gave him a portion of the whiskey as payment. A bushel of corn made about three gallons and was worth more in liquid form. Rye and corn became the preferred grains of colonial whiskey makers, with rye the main ingredient. Whiskey made principally with corn developed later in the eighteenth century in the backwoods of Virginia known as Kentucky.

VETERANS WEEKEND SCHEDULE

FRIDAY, MAY 17th 

5:00 - 6:00 PM
Allow for Arrival and Check-In

6:00 - 6:30 PM
INTRODUCTIONS
Break Ice with Presenter Introductions. Brief Bio with Why Participating. Attendee Introductions.
Run Through Buddy System and Ground Rules

PROJECT/WEEKEND OVERVIEW
Review Idea Behind Project and What to Expect

6:30 - 8:00 PM
Tavern Culture in the American Revolution

GRAIN IN COLONIAL AMERICA
Relationship of Farms to Mills and Distillers
Historic Realities of Artisan Nature of Production

PRODUCTION 101
Learn Effects of Region, Style and Method in Transforming Grain 

8:00 - 9:00 PM
Wind down with live music and firepit

SATURDAY, MAY 18th 

7:30 - 8:45 AM
SETUP AND BEGIN DISTILLATION
Attendees are Welcome to Observe but Not Expected to Attend

9:00 - 9:45 AM
GROUP MEETUP AT DISTILLERY
Discuss Barn Raising Traditions & Project Ethos
Review Attendee and Presenter Introductions
Preview Day’s Events
Opportunity for Questions

10:00 AM - NOON
BREAK OUT SESSION 1
Cider Making, Mash Making,
Barrel Making, Heritage Grain and Farming

NOON - 1:00 PM
LUNCH – Courtesy of Mission BBQ

1:00 - 3:00 PM
BREAK OUT SESSION 2
Malting, Trapping Wild Yeast, Distilling, Mill Presentation

3:00 - 3:30 PM
BREAK FOR SNACKS

3:30 - 5:00 PM
Breakout Session 3
Owning a Distillery and Starting Your Own Brand, Amanda Bryant & JJ Jackson – History of Moonshining & Legal Distilling
Pot Still Demo (with water)

5:30 PM
DINNER – Courtesy of Stoll and Wolfe Distillery 

SATURDAY AFTER DINNER
Remarks and Wrap-Up, Social Time

SUNDAY, MAY 19th 

8:00 - 10:00 AM
Proofing, Barreling, Veterans Sign Barrell (invitation back to the future bottling), Group Photo