NYCWhisky

This is a class we would have never been able to teach 10 years ago! Sure, there were experiments on exotic maturations already, but nothing out there on the shelves, actually selling. Most producers considered it heresy! The weight of tradition, doubled with a false claim of American oak obligation and topped by marketing lazyness, prevented the rise of innovation altogether. But we’re dealing with a different picture nowadays: distillers and blenders big and small have tinkered with “finishing” and we’re happy to present the best expressions to you, both currently available and some hard to find bottles. In the end, is this just a fad? A natural evolution, following the Scotch and Japanese Whisky industries in their footsteps? Will it last? Should it last? There is a lot to take in consideration when transferring a whiskey from a barrel to another, and we’ll study all of that: US oak vs. European oak, first fill vs. re-fill casks, white or red wine, even spirits casks? This class, without being directed strictly to Bourbon geeks, requires some prior knowledge on Bourbon.