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Whiskey Geek Series

$29.99
SKU WGS-0202
Title

Whiskey Geek Series (2022 + 2023)

The Whiskey Snug at the Celtic Ranch embarks on a Whiskey Education program for all of you Whiskey Geeks out there. Tanner and Mike, our whiskey experts, will conduct monthly classes (90 minutes – 2 hours each) on the details of what makes whiskey into the spirit we all love. The classes will cost $29.99, and will be held on the first Thursday of the month in the upper Snug. Samples will be offered as part of the training, and additional samples may be available for purchase. To make it interesting, there will be a quiz at the end of each session.

  • All sessions are 7 - 9 PM.
  • Unless otherwise stated, all dates are 2023 sessions. 
  • Sign up now, as class size will be limited!
  • You are not required to purchase each session to join. 

 

SESSION 4: MATURATION & FINISHING (DEC. 1, 2022 + DEC. 7, 2023)

We finish the program series by finishing the whiskey. We’ll learn the anatomy of a barrel, the types of barrels used and how they are charred. We’ll talk about the legends and myths of the origin of the charred barrel. Filtration, storage and the Angel’s Share will be covered. We’ll end the session on Finishing, the types of casks used, and blending.

SESSION 5: WHISKEY HISTORY (JAN. 5)

Explore the history of Whiskey, from ancient Mesopotamia to today. We’ll talk about events that shaped whiskey, and events that whiskey shaped.

SESSION 6: LEGAL DEFINITIONS, TASTING TECHNIQUES, AND JOURNALING (FEB. 2)

Learn about how whiskey is defined around the world and the different styles of whiskey. We’ll also talk about tasting techniques and how to journal your whiskey tasting journeys.

SESSION 7: WHISKEY OF IRELAND (MAR. 2)

The Irish were the inventors of whiskey and we will explore the history of Irish whiskey production and some of the distilleries. Both ancient and new.

SESSION 8: WHISKY OF SCOTLAND (APR. 6)

The Scots took what the Irish invented and ran with it. This session will explore the development of Scotch Whisky, the marketing that made it what it is today, and several of the distilleries. We will also explore the main regions of whisky production in Scotland.

SESSION 9: BOURBON: ICONIC AMERICAN WHISKEY (MAY 4)

Explore the story of the whiskey that makes America great. Learn about the myths and legends, the rise of the big distillers, the fall of the others, the disasters and the explosion of craft distiller trend. We’ll sample old recipes from resurrected labels.

SESSION 10: RYE AND AMERICAN SINGLE MALTS: FIRST AND LATEST AMERICAN WHISKEYS (JUNE 1)

Rye was the first whiskey in the Colonial America in the 17th Century and has seen a resurgence in the 21st Century. We’ll look at that trend and the rise of the American Single Malt.

SESSION 11: WORLD WHISKEYS (JULY 6)

We’ve explored the whiskeys that most of us know about, now we are going to delve into whiskeys from around the world: Japanese, Taiwanese, Australian, Indian, Welsh, English, Israeli, Swedish and Belgian and Mexican. We’ll offer dsamples of all of them, you’ll get to pick four.

SESSION 12: EXPERIMENTAL WHISKEYS (AUG. 3)

In an effort to strand out from the pack, many distilleries are playing with new innovative methods and processes, from Maker’s 46 to Glenmorangie Tale of the Forest, we’ll look in depth of some of these expressions.

SESSION 1: GRAINS & WATER (SEPT. 7)

At its core, whiskey only has two ingredients – grain and water. Join us for an exploration of the various grains (the mash bill) that can be used to make whiskey, the malting process, and how the grain is milled. We’ll look at the water used to mash the grist, and discuss how the mineral content, pH and other chemistry affects the outcome of the process. 

SESSION 2: YEAST & FERMENTATION (OCT. 5)

Once the grain has gone through the malting, milling and mashing processes, it’s time to turn it into alcohol. And for that, we add yeast. Learn about the history of fermentation, the science of how yeast works ( It’s chemistry and biology!), the strains of yeast used and what flavors they impart to the final product, and the various methods used by different distilleries for fermentation.

SESSION 3: DISTILLATION (NOV. 2)

As Homer Simpson said on many occasions “Mmmmmm, Beer”. That’s where we ended the last session on fermentation – with beer. That is what goes into the still. Whether it is a copper pot still or a column still, we can’t have whiskey until that beer is distilled, often more than once. Come and learn about the various methods used in distillation, the types of the stills, how the shape of the still can affect the flavor, and the chemistry involved.

Customer Reviews

Based on 4 reviews
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Mark Blanken Snug Member
Whiskey Geek Series

This was an awesome series of training and I'm interested in more when they become available.

Thanks Mark! Keep a look out for more classes and tastings coming up soon!

B
Bob Twillman
Proud to be a Whiskey Geek!

What a terrific series of classes! I have completed all six, and it's amazing how much more I know about whiskey than when I started. I'm almost 100% confident now when I go to the liquor store or order a drink in a bar or restaurant, because what I learned in these classes helps me know exactly what each whiskey is apt to taste like. And, on top of it all, the camaraderie and fun involved with each class makes it that much more pleasant. You're really missing a huge treat if you don't take these classes.

Thanks, Bob! You're definitely a whiskey aficionado now! We hope to see back around the Snug soon!

L
Louis and Lourene
Whiskey Geek Series - Grains and Water, Class 1

Mike and Ethan are extremely knowledgeable and happy to share that knowledge. They are a great team together and their passion is obvious. They could be more specific on the website about the courses (market the classes better). A greater audience would be reached if they were more specific about what is covered in the classes and what type of content and tastings are involved in the classes. Sharing the benefits of the knowledge to be gained and how it would help drive decisions on purchases from beginners to experienced enthusiasts. Their classes and collective knowledge are a priceless, yet hidden, gem. Like great whiskey, they need to be advertised and shared! Add pictures of the classes and the instructors along with their bios would also improve visibility.

We appreciate the feedback, Louis and Lourene! Mike and Ethan are a dynamic duo. Thanks for joining us for the class!

J
Jim Fiscella
Grains and Water class

Great class thanks Mike and Ethan. Looking forward to the rest of the series..

Thanks for joining us, Jim! Our whiskey ambassadors are quite the experts. Looking forward to seeing you in the next classes!

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