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Malt: How the Malting Process Affects Spirit’s Flavor

 

Seminar Title: Whiskey & Malt: How the Malting Process Affects Spirit’s Flavor

Description: Malt…we hear this term a lot in the spirits industry and we usually glean over it when we talk about things like Single Malt Scotch. Have you ever wondered about certain flavors like chocolate, biscuit, and toffee in your favorite whiskies? How did these flavors get in there? What ingredients and processes within the malting process give it these divine flavors and aromas?

Presented by: Tim Weigel

Sponsored by: Hennessy & Duck Club

 

BIO: Tim Weigel

 

Award-winning mixologist Tim Weigel has over 20 years of experience in the hospitality industry. Currently, he is a lead bartender at Circa Casino & Resort, Dentsu Creative mixologist representative,  and a teacher’s aide at the UNLV Hospitality Beverage program.
Over the course of his career, Weigel has received numerous accolades which include winning numerous cocktail competitions and completing extensive beverage educational courses including the USBG “Master Mixologist” accreditation, Certified Spirits Educator through CSS, BAR 5-day graduate, WSET Level 2 Beer, and is a certified Cicerone.  When he’s not working, he can be found practicing Capoeira, enjoys homebrewing, and relaxing with family.

 

To purchase Mixology Matters Cocktail Conference Seminar Tickets and more, please use the link below…

CLICK HERE!

 

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