Winemakers and drinkers talk a lot about terroir, the French term describing the influence of place and weather have on ingredients’ final flavors. Seth De Bolt, director of the James B. Beam Institute for Kentucky Spirits, and Heaven Hill master distiller Conor O’Driscoll believe the same attributes and more affect American whiskey similarly. Grain varietals and where they’re grown, the specific woods used for barrels to hold distillate, and where those filled barrels rest in rickhouses, all make unique impacts on the whiskies you love. Join them for some extended and purposeful sipping during this informative session.