The Recipe

Malcolm Bucholtz, is a graduate of Queen's University Faculty of Engineering in Canada and Heriot Watt University in Edinburgh, Scotland. After graduating from Queen's University in 1986, he embarked on a career in the steel industry. With his first paycheque in hand he went to a local home brewing store where he bought Charlie Papazian's book, The Joy of Home Brewing, along with all the tools and toys needed for making beer at home. Although not realized at the time, this purchase would have lasting and profound implications.

In 1999, Malcolm completed his MBA from the Edinburgh Business School at Heriot Watt University. This opened the door to exciting opportunities over the next 15 years in the financial brokerage industry as well as the junior mining industry. During this time, Malcolm started making beer using the all-grain method, wine from fruit, and a delightful beverage called mead.

In early 2014, Malcolm began yearning for new adventures. While contemplating the idea of returning to Heriot Watt University to pursue a graduate degree in Fermentation Science, he happened upon the U.K.-based Institute for Brewing and Distilling (IBD) and enrolled to write their General Certificate Exam in Distilling.

In late 2014, Malcolm began delivering 5-day Distilling Workshops in Kelowna, British Columbia, Canada. In early 2020, he shifted his workshops to Calgary, Alberta. When not delivering workshops, Malcolm offers his consulting services to entrepreneurs seeking to launch small craft distilleries. Assistance in crafting business plans, marketing plans, assistance with recipe development, and operational start-ups are just a part of what he offers. In 2017, Malcolm finally took the plunge and enrolled in the Heriot-Watt's M.Sc. Brewing and Distilling graduate program. In 2020, Malcolm was granted his M.Sc. degree from Heriot Watt University in Edinburgh, Scotland.

You can find Malcolm at his website, www.ProhibitionUniversity.com and on Facebook at his Prohibition University page. You can also join his Linked In Discussion Group appropriately called the Craft Distilling Discussion Group.