The selection of the type of barrel used to age or finish a whisky is one of the most vital elements in whisky production. This seminar illustrates the effect the barrel plays on the flavor of whisky: Whisky must be aged in wood barrels, and the type of barrel used contributes 60% to 70% of the flavor of the whisky. Attendees will experience a comparative tasting of 3 pairs of single-cask whiskies to explore and examine the effect of the barrel.
This is a classroom style seminar. Guests can anticipate sample sized spirit pours.
