Welcome to INST 3014 - Business and Science of Whisk(e)y - at Otterbein University. In this course, we will learn how science creates spirits and affects the quality of the market offering. Relatedly, we will cover how to distribute, price, promote, and pay the bills.
While no text is required, BUSN (11) by Kelly and Williams is recommended for students who have not completed principles or introduction courses related to accounting, finance, marketing, and operations. The remaining material will be covered in class.
Many resources that can help you start and complete your business plan remain available through the course lib guide, which is available through this link. A copy of the assignment along with sales information, and other assignments are available through this link.
Drs. Levin and Tansey are curating content, available through this link. This content centers on general topics as well as readings for each week. To access this website (Zotero), you will need to create an account. Please, use your Otterbein email account for the log in name but you should create your own password.
Students are strongly encouraged to consult these resources to help them succeed in the course.
Description & Objective
This course explores how distillers make and sell whisk(e)y. The use of alcohol appears as old as humanity and remains 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 (e.g., the production, distribution, and consumption of whisk(e)y) and how to apply it to other situations that could arise in our lives. Additionally, this course delves into the effects of a changing climate on the production process and, in turn, the business of selling whisk(e)y. Finally, this course examines the physical and mental effects, societal impact, and public policy associated with the consumption of spirits.