Join fellow alumni on Tuesday, December 15th at 7 p.m. EST for a virtual tasting and overview of the bourbon distilling process with David Meier '83, Glenns Creek Distilling owner.
During the event, Meier will cover how to sample bourbon for personal enjoyment versus evaluating bourbon quality and share a brief history of the Old Crow Distillery (current location), as well as Glenns Creek Distilling history and operating philosophies. Meier will also present an overview of bourbon, including its history, requirements to be labeled bourbon, the five components of producing an aged spirit, and their effect on the final product. There will also be time for Q&A. You can purchase Glenns Creek bourbon in four states (Kentucky, Tennessee, Wisconsin and Michigan) to enjoy during the event, or just bring your favorite bourbon.
To attend, RSVP before the event. Only registered attendees will receive Zoom meeting details. Please contact the Alumni Office at firstname.lastname@example.org with questions or if you need assistance with the online registration.
More About David Meier & Glenns Creek Distillery
Meier graduated from Berea in 1983 with a BS in Industrial Technology and earned his MS in Industrial Technology from Eastern Kentucky University in 1984.
He began working at Toyota Motor Manufacturing in Georgetown, KY, in July of 1987 as part of the initial plant start-up. Following his time at Toyota, Meier started working as a consultant, teaching Toyota Production System (TPS) to companies in the U.S. and Europe. He is co-author of the best-selling business books The Toyota Way Fieldbook (2005, currently 350,000 copies sold in over nine languages) and Toyota Talent in 2006.
Meier writes, "My education at Berea was a perfect complement to the path I chose in my career. The multiple areas of study (wood, metal, electronics, graphic arts, power mechanics) give me an overall understanding of processes used to make things. My education has helped me step into a situation and 'figure it out,' which is how I came to make bourbon (and other spirits).
"It all started with making a still for a friend. I had no experience or understanding of the distilling process, but as one professor at Berea was fond of saying, 'The purpose of your education is not to learn something. The purpose is to learn to learn.' Later, I decided to try my hand at distilling. I knew nothing about cooking mash or how to ferment or distill at that point, but I can learn.
"I decided to make bourbon because of its prominent role in Kentucky culture and history. After about two years of experimenting and making adjustments to the still, a friend told me about a 'cool old distillery' for sale. And that was that. I purchased the former Old Crow Distillery in January of 2014 and began building Glenns Creek Distillery."