Reaching Across the Pond – Whiskey vs Whisky

Matt Strickland, Head Distiller, Distillery Cote des Saints | Board of Examiners, Institute of Brewing and Distilling
“It could be argued that the American whiskey tradition was born out of the distilling techniques of the original groups of Scotch-Irish that immigrated to our nascent country over three centuries ago. Of course times change and the two traditions couldn’t be more dierent. With the emerging American Single Malt category and the explosion of American craft whiskies in general, it seems like the lines between the two disciplines are becoming increasingly blurred…and more interesting. This talk aims to discuss the traditional differences between the production of our native spirit, bourbon, with that of Scottish single malt whisky.

and What We Can Learn From Each Other “It could be argued that the American whiskey tradition was born out of the distilling techniques of the original groups of Scotch-Irish that immigrated to our nascent country over three centuries ago. Of course times change and the two traditions couldn’t be more dierent. With the emerging American Single Malt category and the explosion of American craft whiskies in general, it seems like the lines between the two disciplines are becoming increasingly blurred…and more interesting. This talk aims to discuss the traditional differences between the production of our native spirit, bourbon, with that of Scottish single malt whisky.

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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.

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