For this edition of tastings, we go in depth on the basic, clear spirit a maker produces BEFORE it ever sees maturation in a barrel.

As with most liquids we imbibe, if you start with a poor quality liquid, the finished product will also be “compromised”. Some barrel ageing techniques can mask a poor quality spirit so we plan to let you try examples of good whiskies made good from the get go.

We will focus on the impact of the stills themselves and how/when the base spirit is condensed i.e length, shape & amount of active cooling. Making any whisky involves several major decisions in the production process, even for more mass-produced grain spirits that bulk out many of the commercial varieties.

If you’re a chemical engineer or metallurgist, this will appeal on a professional level too 😉

Date: Friday 12th June

Time: 7:30 – 10:30 pm

Venue: Studio Room (upstairs), NCI Centre, 1 Holland Street, Cambridge, CB4 3DL