Loading…
This event has ended. Visit the official site or create your own event on Sched.
View analytic
Saturday, March 25 • 1:00pm - 2:30pm
The Six Sources of Flavor LIMITED

Log in to save this to your schedule and see who's attending!

Feedback form is now closed.
Limited Capacity seats available

Ever wondered how Bourbon gets it's wonderful flavor?

Michael discusses the six manufacturing steps that contribute to the flavor of the final whiskey: grains, water, fermentation, distillation, maturation, and bottling.


Speakers
avatar for Michael Veach

Michael Veach

Bourbon Historian, Author, Bourbon Veach LLC
Michael Veach was the luckiest student at the University of Louisville's History department when he accepted a job as North American Archivist for United Distillers in 1991. The knowledge learned while spending five years at that position has made him a leading authority on the history... Read More →


Saturday March 25, 2017 1:00pm - 2:30pm
MCC - Rex Kern A