Join DoMA Head Distiller Matt Greif and Whiskey University instructor Chris Reynolds, an Executive Bourbon Steward and co-host of “Frankly Drinking with Friends," to explore what oak and time bring to your glass.
Begin in our warehouse classroom with DoMA’s current bourbon release as we explore what makes bourbon bourbon and the requirements behind the name. Then, taste unaged whiskey while tracing the whiskey-making process, from grains and yeast to fermentation and distillation.
After exploring the history and requirements of Bottled-in-Bond whiskey, step into our barrel warehouse for two pours drawn directly from the barrel: a whiskey aged one to two years, followed by a four-year-old whiskey destined for our Bottled-in-Bond release.
Along the way, discover how aging develops color, flavor, and complexity. Whether you’re bourbon-curious or already collecting, this is your chance to taste the transformation, and preview what’s still to come.
