The American Distilling Institute’s Whiskey Summit returns for its third year in a row and, once more, will feature a wide range of speakers covering bourbon, rye, malt and whiskey in general. A great opportunity to dive into the exciting world of American and world whiskey.

Keynote Speaker

Building a Fanatical Cult Following through Involvement and Cause-Marketing

with Dan Garrison

Presentations

New Make Under the Microscope

with Lauren Patz

Distiller extraordinaire Lauren Patz will share some of her new research into the foundation of whiskey, the new make spirit distillate itself.

Marvelous Malts – Working with Specialty Malts for Whiskey

American malt whiskey is really coming of age, but not all malts are created equal; there is a plethora of choice and considerations when selecting your malt. This talk will guide you through some of the key specialty malts and the criteria upon which to base your selection.

Undiscovered Revenue – Working with Independent Bottlers

with Eric Zandona & Rosie Milsom

Whether it’s selling individual casks or working together to create an on-going product range, independent bottlers can provide a lucrative source of income for distillers. It can also help to grow sales and recognition of their existing core brand.

Rosie Milsom has helped oversee the development and growth of the multiple award-winning  brand, “That Boutique-y Whisky Company”, as well as other private labels for Atom Brands. Eric Zandona is a well-known whiskey writer and specialist who often works with independent bottlers to select the choicest barrels for their portfolio.

Whiskey’s the Word – Communicating what’s in the bottle

Panel chaired by Virginia Miller

One of the exciting things about whiskey in recent years is the wide variety and scope of expressions released, with a flavor profile to suit every palate. With such a wide range of choice, a simple label like “whiskey” or even “rye whiskey” no longer seems quite adequate. So how can distillers use better language to:

a) describe their product and process; and

b) use their uniqueness to appeal to customers?

Our panel of cunning linguists, led by world-renowned food and drinks writer Virginia Miller, will explore this topic and provide useful hints and tips for distillers, whether writing text for a bottle, website, or social media.

Irish Pot Still Whiskey – Origins and Practices

with David Boyd-Armstrong

David Boyd-Armstrong, Head Distiller & Co-founder of Rademon Estate Distillery, will present on the origins of Irish Pot Still Whiskey through to modern times, along with the modern day approaches and considerations relating to distilling Ireland’s quintessential style of whiskey.

What’s new with corn whiskey?

Following the success of last year’s Corn Whiskey Summit, our guests will update attendees on how things have changed in the last year. An exciting time it has been, too, with new varieties being embraced and the category starting to get the attention it deserves both at home and abroad.

Something in the water – or is there?

Great distillers pour their heart and soul into their spirit. They take great care over the selection of raw materials, fermentation, distillation, barrel selection, and maturation. But when it comes to the final proofing, how much of a difference does the water make, so long as it’s clean? In this session, the controversial subject of proofing will be discussed and attendees can make their own minds up.

Old Tyme Bourbon – Long Maturation (10+ years)

With Eric Zandona

Maturation in Kentucky is unique in comparison to other whisky producing regions: the oldest Bourbon to be bottled is around 45 years old compared with the oldest Scotch which is around 81 years. So what happens to Bourbon as it passes the ten year mark? What flavors can you expect and what are other key considerations when choosing such a long maturation?