Bourbon can be made anywhere in the U.S., but bourbon made here is arguably the best. Why? Because of Kentucky’s location, its soil, its water and its unique weather. Every year, the temperature swings an average of 95 degrees, which creates countless flavors within the barrel. Grains thrive in its nutrient-dense soil, and its limestone filtered water is ideal for cooking and fermentation. Join Seth De Bolt, director of the James B. Beam Institute for Kentucky Spirits, and Heaven Hill master distiller, Conor O’Driscoll, for this truly bourbon nerdy session. In it, they’ll discuss the wide-ranging impacts of all that is Kentucky on your favorite whiskies. And while they talk you’ll sip whiskies from Heaven Hill’s unique Grain to Glass collection.