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.
The PA Spirits Convention will host Mr. Gomez-Basauri for an educational forum discussing the science of grain in whiskey- A Whiskey and its Grains
Come join us for an in depth class of how each individual grain can greatly effect that spirit that comes off the still. We will examine corn, rye, wheat, and malted barley, the four gains that make up over 99% of whiskies, and how each grain adds its own specific flavors and aromas to whiskey. Learn the nuances of each grain and how if will impact the final product. We will also cover the fast growing trend of using alternative grains and how those will change the whiskies that we know and love. Instruction includes a thorough analysis of each individual grain distillate as well as the production process of milling, cooking, fermentation, and distillation.
For more information about Moonshine University click here.