INST 3014 - Business and Science of Whisk(e)y

Hours: 3
Exploring how whisk(e)y is made and sold. How science affects the product and how the product is bottled, shipped, and sold. The use of alcohol is as old as humanity and is tied tightly in some way to nearly all cultures. Using two very different disciplines to dissect how distilled spirits are produced and brought to market. Demystifying whisk(e)y and equipping ourselves with the tools to analyze a complex problem (the production and distribution of whisk(e)y) and how to apply it to other situations that may arise in our lives. The physical and mental effects associated with consumption of spirits, the social impact, and legal attempts to control consumption. How a changing climate affects the production process and, in turn, the business of selling whisk(e)y.
Prerequisites: Junior standing or above, and a minimum of one course from at least four of the following INST threads: 2000, 2200, 2400, 2600, and 2800.

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INST 3014 - Business and Science of Whisk(e)y