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Saturday, March 25 • 1:00pm - 2:30pm
The Six Sources of Flavor LIMITED

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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.

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 CDT
MCC - Rex Kern A