Let’s face it: you don’t just drink “whiskey” anymore. Enjoy it straight, on the rocks, maybe a drop of water or poured in a shaker as the strong base for a lip-smacking concoction. When it comes to Bourbon, the quintessential American spirit, you should of course stock your liquor cabinet with a variety: a wheated, a rye-heavy, a young and easy, a barrel-proof, maybe even a single barrel. For sure, Bourbon comes in many shapes and at many rates, making shopping for it more difficult. The Bourbons we enjoy today are the result of a long history, dating back to 1640, and the apotheosis of a craft fine-tuned since WWII. Sour mash, rectification, column and pot stills, rickhouse, mash bill, straight, small batch, Baudoinia, and many more terms will become familiar to you during this class. Who makes it, where and how - you’ll learn that too. You will smell some white dog, witness the breaking down of a barrel, and get to see the actual grains used to make Bourbon.