NYCWhisky

Not just this Single Grain Scotch whisky your inquisitive mind has looked for…we’ve got some made in the US, in South Africa, Ireland, some from wheat, others from corn, rye… This is an odd category we have here, that covers many styles: from the very light, column-distilled base whisky used to build a blended Scotch, to the flavorful malted rye from a pot still. A rare class: never, nowhere has such a class been conducted! Whisky has many faces, many more than we see on the shelves of a typical liquor store. This is really the occasion to explore the relationship between grain character (variety, where and when it grew and was harvested) and the extraction of these aromas and flavors, or the lack thereof, through fermentation, distillation and maturation. Get a barrel already used for 30 years and the grain profile might come through (or not), but overwhelm it with a first fill wine barrel and it’s lost. You get the point: it’s a class for geeks. It’ll be technical here and there, but only to support a great deal of History!