Join Fette Sau in their main dining area for a class on making whiskey! All the way from Kentucky, Moonshine University’s Tyler Gomez-Basauri will teach and offer tastes from their educational facility in Louisville.  Here’s an opportunity to actually learn the process of how your favorite whiskey is made!

Seats are first come, first serve!  The resaturant will try to accommodate a smany as possible, but the first 30 will be able to taste the spirits Tyler has brought!

Title: Spirits and Aging

All whiskey must come from grain and must be aged in an oak container. During this training we will take a look at how different flavoring grains effect whiskey as well as how oak barrels impart flavors into the spirit, and what exactly is happening in the barrel over time. How does corn, rye, wheat and barley come into play? French or American oak? All of these possibilities can be explored. Instruction includes an in depth look and analysis of single grain distillates and single barrel pulls.

Bio  for Host, Tyler Gomez-Basauri

Moonshine University, Operations Manager

Tyler Gomez-Basauri graduated from University of Rochester with a degree in chemistry. Gomez-Bauauri got his start in the beverage alcohol industry at Alltech’s Lexington Brewing and Distilling Company. After that, he caught the fermentation bug and found a position at Moonshine University, an education distillery located in Louisville, Kentucky. At Moonshine University Tyler runs the distillery, manages various distilling experiments, and helps distilleries develop their mash bills and unique spirits.