Many people believe that wine shows terroir (the impact of a local environment on the finished product) but that whiskey and other spirits do not, since they usually employ commodity crops, are processed via distillation, and are often aged. Many distillers beg to differ, and some are putting in the work to prove it. In this chat, we’ll explore the notion of terroir in whiskey; where it can be expressed and where it really doesn’t show. Do we find it in the field, the distillery, or the rickhouse? Join our panelists, including Texas based Balcones Distillery, to share their knowledge on Terroir.
We’ll also have a live Q&A so you can engage directly with our expert panel during the event.
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