Whiskey Class – Bourbon: An Odyssey of Oak

Oak aging is fundamental to the existence of whiskey; anyone who has ever tasted ‘newmake’ or ‘white dog’ – whiskey right off the still that has no influence of oak – will know this to be true. Bourbon in particular, with its requirement to be aged in new American white oak, leans heavily on the flavors extracted from oak to give it its character – flavors like vanilla, caramel, toast, and baking spice. While factors like grain, yeast strains, and fermentation conditions still type all play their role in flavor, the biggest contributor by far is the oak barrel the whiskey is aged in.

In this class, Evan Christie will lead an exploration of Bourbons aged with different oak treatments – from whiskeys that see an additional aging period in something other than white oak, such as French oak or Japanese Mizunara, to whiskeys that see oak treated in different ways such as specific toasting and charring practices. You will taste these different whiskeys and explore how these subtle differences impact the final product, all while enjoying an exciting range of Bourbon samples. Join us on this odyssey of oak, and see why this is so critically important as to what makes Bourbon Bourbon.

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Must be 21+ to attend.