Date(s) - Thursday, August 14, 2014
7:00 pm - 9:00 pm
Maryland Science Center
Category(ies) No Categories
Who: 21+ only
Where: The Shed at the Maryland Science Center
When: August 14, 2014 7:00 pm – 9:00 pm
How Much? $50 per person ($45 for members)
The Maryland Science Center’s popular science of adult beverages series focuses on mixology in August with a presentation in The Science of Whiskey, led by Nick Ramey, Bar Manager at Birroteca.
The Science of Whiskey is an interactive tasting of five whiskeys—two bourbon and three rye. Attendees will learn about the history of American whiskey, explore the science behind the distilling process, learn the laws of bourbon, and discover the differences between bourbon and rye.
The Science of Whiskey is designed to be a fun, informative and social evening that is appealing to both experienced and novice whiskey drinkers alike. The evening includes whiskey sampling, an informal presentation in The Shed, food, drinks, and a chance to mingle with the presenter.
Event and Ticket Information
Click here to purchase tickets. Advance registration is required.
Doors open at 7:00pm, the presentation will run from 7:30pm to approximately 8:30pm, leaving time to mingle and talk with the expert before and after the main portion.
Tickets are $50 per person ($45 members) and are all-inclusive, light fare, drinks, and Science of Whiskeypresentation. Beer will be available at the beginning of the evening for all participants as well.
About the Presenter
Nick Ramey, Bar Manager at Birroteca, has been in the restaurant business for over 15 years. In his current role, he is responsible for the entire beverage program at Birroteca, including selecting over 50 constantly rotating craft beers, creating craft cocktails with fresh, house made ingredients, and curating a list of craft spirits, focusing on bourbon, rye, American whiskey, and American made vodka and gin. Nick has taught several classes on bourbon, whiskey, and craft beer as well. He enjoys regularly visiting distilleries and breweries to further his knowledge, and is an avid home-brewer.