Webinar: Inside the Rye-volution
When?: Wednesday, March 11th from 3-4 PM Eastern
How much?: $39 for members, $59 for non-members
What?: Rye whiskey has been one of the most exciting revivals within the U.S. craft spirits scene over the past decade and it’s been as much a success story for American agriculture as it has for craft distillers, distributors, on- and off-premise retail and consumers. A panel of some of the biggest innovators in rye whiskey distilling will explore everything from market dynamics and cutting-edge production techniques to flavor profiles and heirloom grains during this information-packed session.
About Your Presenters:
Steve Bashore is the Director of Historic Trades at George Washington’s Mount Vernon. In this position he oversees the interpretation, operations and maintenance of Washington’s Distillery and Gristmill as well as the Pioneer Farm and Blacksmith Shop. Steve is a traditional miller and distiller by trade and has been operating, interpreting and repairing historic watermills for 26 years. Since 2007, he has been distilling at George Washington’s reconstructed distillery producing rye whiskey, bourbon, single malt whisky, rum as well as peach and apple brandy. He has been a spirits judge for the American Craft Spirits Association, and for World of Whiskies. Steve has traveled extensively in the United States, England and Europe researching windmills, watermills, and distilleries and lectures regularly on these subjects.
Becky Harris is the Chief Distiller at Catoctin Creek. Becky graduated with honors from the University of Wisconsin, Madison. As a chemical engineer, she worked at companies like Amoco, YDK America, and CIBA, specializing in industrial processes and production systems. Becky brought this knowledge and applied it to something she loved–making the finest distilled spirits in Virginia. Wine, grains, berries, it matters not. If there is a fruit, vegetable, tuber with starch or sugar in it, you can bet that Becky will try to distill it.
Herman Mihalich is the Founder and Distiller at Dad’s Hat Pennsylvania Rye Whiskey. In a way, his childhood in Monessen, Pennsylvania predicted his future as the founder of Dad’s Hat Pennsylvania Rye Whiskey. It was there, after all, living in an apartment above his family’s bar, where Mihalich experienced the sights, sounds and stories that would eventually inspire him to reintroduce the world to Pennsylvania’s once-rich rye whiskey producing heritage. Before coming full circle back to these roots, Mihalich made his mark as a Chemical Engineer. Of course, the fond memories of his father’s bar remained a constant in Herman’s life and ultimately led him to realize his life’s ambition in 2010, when he launched the Dad’s Hat distillery in Bristol. Many years have passed since Herman’s youth in that Western Pennsylvania town but he’s now exactly where he wants to be – carrying on a tradition close to his heart.