They say 70% of a whiskey’s flavor comes from the barrel. The white whiskey provides the chemical potential for greatness, but how does it become your favorite bottle of whiskey? Find out the science behind the years that whiskey spends in oak during our educational forum- The Science of Maturation.
Have you ever wondered what happens inside of a barrel? During this session we will take a look at how whiskey matures within the barrel it calls a home. Barrels have additive, subtractive, and interactive properties, each will impact the whisky in different ways. Come see what each action does and how the barrel, and where it is stored, will affect what is happening to the spirit inside of it. Instruction includes analysis of barrel pulls and how each individual barrel imparts its own unique flavor.
Tyler Gomez-Basauri, Operations Manager at Moonshine University, graduated from University of Rochester with a degree in chemistry. Gomez-Bauauri got his start in the beverage alcohol industry at Alltech’s Lexington Brewing and Distilling Company. After that, he caught the fermentation bug and found a position at Moonshine University, an education distillery located in Louisville, Kentucky. At Moonshine University Tyler runs the distillery, manages various distilling experiments, and helps distilleries develop their mash bills and unique spirits.
For more information about Moonshine University click here.