In this series of in-depth, comprehensive classes, we’ll be exploring major whisky categories, hosted by spirits expert, Stuart MacLean Ramsay. Each class will cover the history, culture, production methods, and flavor profiles of the whisky category.
At our November class, will cover Bourbon and Rye Whiskey We’ll cover the history of these spirits, and discover the origins of whiskey in America and the differences between Bourbon and Rye. The production and flavor sources of each category will be explained while nosing and sipping a selection of American whiskey styles: Wheat-based Bourbon, Rye-based Bourbon, Small Batch Bourbon, Bottled in Bond, Single Barrel, and Rye.
What to expect:
Five whiskies will be sampled per class, representing regional and production styles.
Students will receive a we(e)book related to each class.
Complimentary snacks will be served.
Class Date: Thursday, March 21st, 6 pm - 8pm
About our Instructor:
Born and raised in the Highlands of Scotland, Stuart MacLean Ramsay currently lives in Portland, Oregon. Writer, craft brewer and educator, he is a leading expert on whisky, spirits and craft beer. He was American correspondent & contributing editor for Britain’s Whisky Magazine, craft beer columnist for the Portland Oregonian and editor-in-chief of Sláinte, the Journal of The Classic Malts Society. His most recent book project was contributing editor for the award –winning ‘Whisky: The Definitive World Guide.’
Ramsay is a Life Member of the prestigious Keepers of the Quaich Society, an international organization that honors those who have contributed greatly to the success and nobility of Scotch whisky and Scotland. Jimmy Russell, Master Distiller at Wild Turkey, nominated him as a Kentucky Colonel for his services to the Commonwealth of Kentucky. He served as the first Curator for Portland’s Multnomah Whiskey Library, overseeing the multitude of spirits and the education & events program. Ramsay is owner and proprietor of The John Barleycorn Home, a local guest house celebrating Portland and Oregon’s food & drink culture. (He was also voted Best Person to Drink with in Portland by the Willamette Week.)