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Whiskey Geek Series

Whiskey Geek Series

by Whiskey Snug
$29.99
SKU WGS-0407
Title

Whiskey Geek Series (2022)

The Whiskey Snug at the Celtic Ranch embarks on a Whiskey Education program for all of you Whiskey Geeks out there. Ethan 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.

SPECIAL SESSION: COMPARISON OF WHISKEY STYLES & TASTING TECHNIQUES (JAN. 6 + AUG. 7)

This session was added to the end of the four part program and can be attended by newcomers as well as those finishing the program.
In this session we will compare the characteristics of Scotch, Irish, Bourbon, Canadian, and Rye, focusing on how the flavors and aromas differ, based on the lessons learned in the first four classes. We will also discuss in detail nosing and tasting techniques, flavor wheels and journaling your whiskey journey.
SPECIAL SESSION: INFLUENTIAL EVENTS IN WHISKEY HISTORY (FEB. 10)
The last session for the first group, the second session for the new group.
We will discuss the influential events throughout the history of mankind that shaped the development of whiskey.

SESSION 1: GRAINS & TERROIR (MAR. 3 + SEPT. 1)

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. Controversial as it may seem, we will also discuss the terroir of the grains.

SESSION 2: YEAST & FERMENTATION (APR. 7 + OCT. 6)

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 (MAY 5 + NOV. 3)

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.

SESSION 4: MATURATION & FINISHING (JUNE 2 + DEC. 1)

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.

Sign up now, as class size will be limited!

You are not required to purchase each session to join. 

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