panel discussion

Replay: Water in Whiskey

Water is used in several parts of the whiskey making, and often whiskey-drinking process. It is used in fermentation, proofing before barrel aging, and in reducing whiskey to bottle proof. Then you may want to make a highball with it. We’ll look at the water used in these parts of the process (they are often all different!), how it impacts the flavor of whiskey, and why you might want to try different soda waters with your highball.  In this panel discussion, Camper English, creator of Alcademics, will host Jennifer Colliau, award winning bartender, consultant and owner and operator of Small Hand Food and Cocktails, and Alastair Brogan, owner & Distiller at Boulder Spirits.

We’ll also have a live Q&A so you can engage directly with our expert panel during the event 

Don’t forget to join us for other Panel Discussions, every Wednesday at 8:45pm EST/5:45pm PST

Camper English, Founder of
Camper English is a cocktails and spirits writer and educator who has contributed to publications including Popular Science, Saveur, Details, Whisky Advocate, Drinks International, and many more. He is the pioneer of the "directional freezing" technique to make perfectly clear ice that is used around the world. Camper is a judge of the SF World Spirits Competition, a former World's 50 Best Bars polling coordinator, and the founder/writer of,, and his main website He has been voted one of the 100 most influential figures in the global bar industry all three years of Drinks International's Bar World 100 list.
Special Guests:
Alastair Brogan, Owner/Distiller Boulder Spirits
Alastair moved to the US from Scotland with his young family, a Forsyths Copper Pot Still and a dream to create the finest American Single Malt Whiskey he could. Making Whiskey is not his first career, he served 10 years in the Royal Air Force, was a business consultant and owned and operated several the UK. Fun fact, he appeared on the reality television show “Survivor” when he was a young lad but didn’t win.
Jennifer Colliau, Owner/Operator Small Hand Cocktails
Jennifer Colliau is an award-winning bartender and consultant, recognized for her extensive historical knowledge and precise, scientific approach to cocktail creation. To revive century-old cocktail ingredients, she created Small Hand Foods, a line of hand-crafted cocktail syrups that are used by bars and bartenders in the Bay Area and around the world. She has been featured in publications such as Imbibe Magazine, WIRED, Eater, The Wall Street Journal, GQ, Forbes, and The New York Times, and has written articles for Beam-Suntory’s The Blend, Punch-Drink and the new Oxford Companion to Spirits and Cocktails.