George Bernard Shaw famously called whiskey "liquid sunshine." But what does it really take to bottle sunshine? Join Notre Dame chemistry professor Ken Kuno and Ron C. Runnebaum ‘96, associate professor in the Department of Viticulture and Enology at the Robert Mondavi Institute of Wine and Food Science at UC Davis, as they uncover the chemical mysteries behind Scotch Whisky and Irish Whiskey and answer the age-old question of how one spells it correctly.

Speakers:

• Ken Kuno,  professor of Chemistry and Biochemistry and concurrent professor of Physics, University of Notre Dame
• Ron C. Runnebaum, ’96, associate professor, Department of Viticulture and Enology, Robert Mondavi Institute of Wine and Food Science, UC Davis

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