Spirits Class – Whiskey & Casks: Dessert Wine Edition

As whiskeys aged in second-use casks become more popular and common, many whiskey drinkers may find themselves wondering how those casks really affect the final whiskey. What aromas and flavors should you expect each different cask to impart? To help explore these questions further, we plan to delve deep into the most common second-use casks, tasting both the original product and a whiskey aged in that type of cask to truly understand the flavors different casks impart. 

In this class, we will examine dessert wines that are not fortified. These wines can be made in different ways – through the drying of grapes on mats to raisinate them before fermenting, through exposure of the grape to botrytis cinerea, a mold the beneficially desiccated and concentrated grape on the vine, or though allowing grapes to hang on vines until they are extremely ripe. These processes tend to create wines that are both delicate in body and intense in sweetness, providing a strongly-seasoned cask for whiskey to match up with.

Must be 21+ to attend.