We usually oppose Rye bread to ‘regular’ bread…wheat is the norm there, and rye is the exception. But in the world of Bourbon, it’s the opposite: a typical mashbill calls for a majority of corn, a bit of malted barley and rye in between as the flavor grain. Wheat rarely enters the equation, but when it does, it brings softness to the whiskey, along with a sense of cachet: think Pappy Van Winkle, or Maker’s Mark! We’ll get deep into the subject of wheat vs. rye in Bourbon while tasting the best available expressions.
For those of you in person, class will start with some light snacks (themed with tasting category) and an introductory cocktail. We'll then sit for a information packed (and entertaining) presentation. We'll have a few nibbles on the table to enjoy along with your flight). For those of you joining virtually, it is best to enjoy a light meal or snack prior to the start of the tasting. Your tasting kit will arrive 2-3 days prior to the tasting date.