Wie kommt der Geschmack in den Whisky?

Whisky is one of the more complex distillates, although it is actually "only" a barrel-aged grain spirit. So the legitimate question often arises: "How does the taste get into the whisky?" - This event attempts to answer this question:

- Sensory tips for tasting fine spirits in general and whisky in particular
- Overview of the whisky and whiskey (bourbon) production process
- Influence of raw materials using the example of "barley" (for single malt) and "corn & grain" (bourbon)
- Kilning & mashing: Peat & smoke
- Distillation: round or sharp
- The cask: old or new casks and storage locations
- The duration: more than just color
- The finish: other casks (with pre-seasoning)
- Blending: what makes the blend

Eight distillates will be tasted

We are guests at the "American Whiskey Academy" (and are actually allowed to taste Scotch and German whisky there too). The location is in the adjoining room of the traditional lampshade store "Der Lampenschirm" on Isartorplatz.