The amount of expertise behind the topic of distillery technology is often underestimated. It is a mixture of raw materials science in the cereal and fruit sector and basic knowledge of herbs and drugs, microbiology and biotechnology in mashing and alcoholic fermentation, inorganic and organic chemistry in understanding the alcohols produced, physical chemistry and process technology in distillation and, of course, one should also be familiar with the handling and maintenance of mashing equipment, pumps and bottling plants. Modern distillery control and computer technology, which have already found their way into the distillation process, fermentation monitoring and many other processes in distillery operations, are also easy to operate, but must always be functional.
Therefore it does no harm to delve as deeply as possible into the subject matter, and my specialist books will certainly help you a great deal. Under technical literature you can have a look at the four books offered there. For further, individual help I am of course at your disposal.