Matt Strickland This presentation will discuss the development of whiskey products based on historical recipes and techniques. Using Iron City's Rye Whiskey as a primary example, I'll discuss how our recipe/methods were researched and developed. I'll also talk about some of the difficulties in bringing old recipes and techniques back to the fore. Finally, the presentation will look at other distillers who are also bringing back old recipes and flavors and how they've approached their own product development.
Matt Strickland
Matt Strickland is the Head Distiller for Distillerie Cote des Saints, a new farm distillery in Mirabel Quebec, where he makes single malt whisky and gin. After earning his Master’s in Oenology and Viticulture from Oregon State University he began working for the acclaimed Corsair Distillery in Nashville Tennessee as the head of research and development. He has since gone on to form his own consulting business, D.R.A.M. Services and Consulting. He is a faculty member of both the Distilled Spirits Epicenter and Siebel Institute. He also sits on the Board of Examiners for the Institute of Brewing and Distilling where he also writes much of their learning materials and regularly contributes articles the their monthly magazine BDI. He has also written two books, Cask Management for Distillers and Batch Distillation: Science & Practice.
