
Explore gin's juniper-forward flavor and piney aroma. Learn about dry London dry vs botanical gins and their use in negroni and cucumber martini, with brands like St George.
Explore whiskey as a category, with grains and aging defining whiskey, and learn about major types: scotch, bourbon, rye, Tennessee, Canadian, Japanese, and key regions like Highland, Speyside, Isla, Campbeltown.
Explore bourbon, rye, and American whiskies, focusing on mash bills and aging laws. Learn bourbon specifics: 51 percent corn, new American oak barrels, and two-year straight aging; rye adds spice.
In this course, students will learn about the history, composition, and nuances of the various families of distilled and fermented beverages, including all types of liquor, liqueurs, beer and wine. Students will also learn how to take their liquor knowledge and apply it to create their own original craft cocktails. This is the third and final course that I offer and is designed to round out students' bartending education, but can also be taken on its own.