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We showcase the variety of cask sources utilized in whisky maturation, including our own handcrafted rum and cognac, which are used to mature the whisky featured in our lectures:

Mirabelle brandy is made by picking prunus cerasifera (mirabel) in August, fermented with yeast001 and distilled to 56%. Matured with whisky staves.

Cognac is made by distilling chardonnay white wine and distilled to 50% vol. Matured with whisky staves.

Distilled honey nectar from mead made by honey and yeast001 and distilled to 56%. Matured with whisky staves.

Spiced rum is made by melease, cane sugar and yeast002 and distilled to 40%. Matured with oak staves

Bourbon is made by corn, rye, wheat and barley with yeast004 and distilled to 46%. Matured with american white oak staves.

This approach allows us to trace the distinct notes in the whisky back to each individual stave and attribute them to their respective sources, whether it be malt, yeast, or stave.

Produced in 3-liter batches by Dr. Claus Rosensparre, the whisky features yeast strains exclusively isolated from Scandinavian nature.

All whisky used in our sessions is limited and exclusively non-commercial, distilled solely for the purpose of educating participants about the variations in taste resulting from different strains of Saccharomyces, Brettanomyces, or spontaneous wild fermentation.