Class Descriptions

Scotch Whisky class: History and Culture of Scotch. The origins of whisky making in Scotland. Birth of the Blends. Difference between blended Scotch and Single Malt Scotch. Production of Scotch. The Whisky Regions: Speyside, Lowland, Highland, Islay and Campbeltown. Sampling and analysis of blended whisky and regional single malt whisky styles.

American Whiskey class: History and Culture of American whiskey. The origins of whiskey in America. Rye whiskey, Bourbon whiskey and New American whiskey. Production methods. Wheat-based Bourbons, Rye-based Bourbons, Small Batch Bourbons, Single Barrels & Cask Strength Whiskey. Sampling and analysis of American whiskey styles.

Irish & Japanese Whiskey class: History and Culture of Irish and Japanese whiskey. Discover the difference between pure pot still and blended Irish; and the Scottish influence on the whiky culture of Japan. Production techniques and differences. Sampling and analysis of whiskies from each country.

Cascadia Craft Whiskey: Origins and History of American craft distilling. Production techniques and differences. Sampling and analysis of regional craft distilled whiskey. Exploration of ‘sourced’ whiskies and defining Oregon whiskey. Emphasis will be on the stills and distillers of the Pacific Northwest.