This course is built from the live Story of Whiskey which has played to packed rooms at whiskey events around the US including WhiskeyLive to Whiskies of the World, from Minneapolis to Houston to Chicago. It was also utilized as staff trainings for bar programs and bartender training for the United States Bar Guild (USBG) in Miami, San Francisco and New York.
This course dives into the building blocks of whiskey independent of which style or country. Learn about fermentation, distillation, and maturation in three units. This module is required before gaining your Level 1 Certification.
- Teacher: Robin Robinson
The story of American whiskey is much like the story of America itself: it has a long arc, it goes through a thousand fits and starts, and it has a crazy cast of characters. There’s also a lot of myth wrapped around facts and, like America, it all began with immigrants, with each new generation adding to the progress, or the folly, of the last. The twist, because there’s always a twist, is that American whiskey was ultimately born of rum. And rebellion.
Canadian whisky’s roots have a parallel narrative to that of the US. Canada started out as a colonized nation, warred over by both England and France in the eastern provinces of Newfoundland, Quebec and Ontario. Both England and France competed in the sugar trade of the Caribbean. Their sugar processing plants were along the eastern seaboard and from the residual molasses came rum, the dominant spirit distilled in the names of their respective kings and emperors.
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