Balchem’s Bourbon & Brainiacs event took place at the Frazier History Museum during the 2025 ADSA annual meetings in Louisville, Kentucky. This bonus episode takes a deep dive into bourbon tasting!
After introductions, Steve leads off in his role as the bourbon steward and describes the two bourbons and a rye whiskey for the tasting. (2:14)
Steve gives some instructions on the best way to taste bourbon like an expert, including determining your dominant nostril, the “Kentucky Chew,” the “Kentucky Hug,” and moving from lowest to highest proof. (4:48)
Steve leads the guests through tasting Buffalo Trace and Maker’s Mark 46 bourbons and Angel’s Envy rye whiskey. The panel discusses their impressions and talks about mash bills, crop variation and the health of the bourbon business. (7:00)
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By Balchem Animal Nutrition & Health
5
6868 ratings
Balchem’s Bourbon & Brainiacs event took place at the Frazier History Museum during the 2025 ADSA annual meetings in Louisville, Kentucky. This bonus episode takes a deep dive into bourbon tasting!
After introductions, Steve leads off in his role as the bourbon steward and describes the two bourbons and a rye whiskey for the tasting. (2:14)
Steve gives some instructions on the best way to taste bourbon like an expert, including determining your dominant nostril, the “Kentucky Chew,” the “Kentucky Hug,” and moving from lowest to highest proof. (4:48)
Steve leads the guests through tasting Buffalo Trace and Maker’s Mark 46 bourbons and Angel’s Envy rye whiskey. The panel discusses their impressions and talks about mash bills, crop variation and the health of the bourbon business. (7:00)
Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.
If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to [email protected]. Include your size and mailing address, and we’ll mail you a shirt.
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