Master the AWS Flavor Data Board and the 10 Core Flavor Descriptors, so you move from vague words like “smooth” to precise, traceable tasting notes, and can explain exactly why a whiskey tastes the way it does.
Learn the TTB Standards of Identity cold: the six legal pillars of bourbon, what “straight” and “bottled-in-bond” actually guarantee, and how to read any label's fine print like a regulator.
Trace American whiskey from limestone water and mash bills through fermentation, distillation, barrel char, and bottling, then walk through the Whiskey Rebellion, Prohibition, and the cocktails that built the category.
About the course
This is the complete American Whiskey Scholar Level One experience: all 10 core modules, covering sensory evaluation, federal regulations, food and cocktail pairing, world whiskey styles, production science, and the history of American whiskey from the Colonial era through Repeal. Work through hands-on tasting exercises, label-reading practicums, and a working knowledge of the chemistry happening inside every barrel. Level One concludes with a final exam. Pass it, and you'll be certified as an American Whiskey Scholar, Level One, complete with a certificate and an official AWS membership lapel pin. This certification is built for bartenders, retailers, hospitality professionals, and serious enthusiasts who want credentialed, comprehensive expertise, not just a single topic.
Your Instructor: Susan Reigler
Susan Reigler wrote the book on American whiskey. Eight of them, actually. She's the author or co-author of eight books on bourbon and American spirits, an adjunct professor of Beer & Spirits at Eastern Kentucky University, and a working spirits judge, which means she's spent decades doing exactly what this course teaches you to do, at a level most drinkers never reach. She's judged whiskeys against each other by the hundreds, trained hospitality students on the science behind every barrel, and turned some of the industry's driest regulations into stories people actually remember. That's the instructor behind every module in American Whiskey Scholar: someone who has done the tasting, read the fine print, and can tell you, precisely, why your glass tastes the way it does.
Curriculum
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Welcome to the American Whiskey Scholar Program: Level 1
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Shopping List
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Welcome to Flavor Board & Components
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I. Sensory Anatomy and Perception - The Five Basic Tastes
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I. Sensory Anatomy and Perception - Olfaction: Aroma vs. Flavor
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II. The Core Flavor Categories
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American Whiskey Scholar Flavor Board
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III. The American Whiskey Flavor Board and Its Use
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IV. Sensory Training: Isolating Aromas
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IV. Sensory Training: Isolating Aromas - Equipment
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IV. Sensory Training: Isolating Aromas - The "Nose-Memory" Connection
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IV. Sensory Training: Isolating Aromas - Isolating Aromas in the Glass (The Protocol in Practice)
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Introduction to Nosing & Tasting
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V. The Standardized Sensory Protocol (Visual, Smell, Taste)
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V. The Standardized Sensory Protocol - Stage 1: Visual Inspection (The "Look")
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V. The Standardized Sensory Protocol - Stage 2: Olfactory Analysis (The "Nose")
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V. The Standardized Sensory Protocol - Stage 3: Gustatory/Tactile Evaluation (The "Palate" and "Finish")
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VI. Outside Study: Tasting Practice
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VII. Glossary of Key Sensory and Regulatory Terms
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Quiz
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VIII. Review
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IX. Recommended Reading
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Welcome to Bottle Profiles & Identification
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I. Federal Standards of Identity: The Definition of Whiskey?
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I. Federal Standards of Identity: Spelling, Grain Definition, and Label Designations
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II. The King Category: Bourbon Whiskey - Legal Requirements for Bourbon (The Six Pillars)
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II. The King Category: Bourbon Whiskey - Subcategories of Bourbon
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II. The King Category: Bourbon Whiskey - The "Straight" Designation (Applicable to All)
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III. Other Major American Whiskey Categories - Grain-Named Whiskeys
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III. Other Major American Whiskey Categories - Tennessee Whiskey & The Lincoln County Process
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III. Other Major American Whiskey Categories - American Whiskey (The Catchall)
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IV. Bottle Identification and Tasting Practice
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V. The Practicum: Read the Label
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V. The Practicum: Identifying Mash Bills and Style
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V. The Practicum: Identifying Mash Bills and Style - Practicum Goal and Scope (30 Key Bottles)
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V. The Practicum: Identifying Mash Bills and Style - Sensory Guidelines for Style Identification
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VI. Glossary of Key Regulatory and Production Terms
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Quiz
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VII. Review
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VIII. Recommended Reading
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Welcome to Food & Cocktail Pairing
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I. The Regional Connection: Southern Ingredients
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II. The Six Focus Whiskeys
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III. Basic Pairing Principles
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Food Pairing Scorecard
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IV. Exercise I: The Flavor Dissection Plate
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Flavor Intensity Scale
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V. Exercise II: Building the Flavor Profile for Each Whiskey
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VI. Food Pairings and Ingredient Application
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VII. The Role of Proof and Viscosity in Pairing
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VIII. Classic Cocktails: The Old Fashioned and The Manhattan: How Food Pairings Translate to Cocktail “Food” Flavors
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IX. Exercise III. Building Pairing Menus
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IX. Exercise III. Building Pairing Menus
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The Secrets of Food Pairing
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The Secrets of Food Pairing - The Chew Down
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X. Glossary of Key Regulatory and Production Terms
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Quiz
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XI. Review
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XII. Recommended Reading
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Welcome to World Whiskey Styles
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I. Bourbon Refresher
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II. Scottish Whisky
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III. The Scottish Whisky Regions
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IV. Irish Whiskey
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V. Japanese Whisky
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VI. Canadian Whisky
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World Whiskey Styles
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VII. Glossary of Key Terms
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Quiz
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VIII. Review
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IX. Recommended Reading
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Welcome to Raw Materials and Fermentation
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I. The Four Ingredients - Water
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I. The Four Ingredients - Grain
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Exercise 1: Comparing Bourbons with Rye in their Mash Bills to Wheated Bourbons
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I. The Four Ingredients - Yeast
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I. The Four Ingredients - Wood
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II. Processes - Malting
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Exercise 2: An Enzyme Experiment Just for Fun
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II. Processes - Milling
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II. Processes - Mashing
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Raw Materials & Fermentation
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III. Glossary of Key Terms
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Quiz
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IV. Review
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V. Recommended Reading
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Welcome to Distillation & Maturation
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I. Distillation
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I. Distillation - The Column Still
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I. Distillation - Bubble Cap Trays
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I. Distillation - The Pot Still
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II. Maturation
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II. Maturation - Seasoning and Cooking the Barrel
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II. Maturation - Warehouse Environment and The Angel’s Share
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Distillation & Maturation
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III. Glossary of Key Terms
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Quiz
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IV. Review
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V. Recommended Reading
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Welcome to Finishing & Bottling
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I. Secondary Barreling and Finishing
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I. Secondary Barreling and Finishing - The Art of the Finish
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II. Exploring Alternative Wood Species
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III. Filtration
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IV. Proofing
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V. Batching and Blending
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VI. Bottling and Preservation
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VII. Glossary of Key Terms
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Quiz
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IX. Recommended Reading
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Welcome to Colonial Era to The Taft Decision
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The Colonial Era - Rum
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The Colonial Era - Rye
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The Colonial Era - The Whiskey Rebellion
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Settling the Frontier - Farm Distilling West of the Appalachians
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Settling the Frontier - Kentucky Whiskey Becomes “Bourbon”
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After the Civil War: Distilling Goes Commercial - From Barrels to Bottles
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After the Civil War: Distilling Goes Commercial - The Rectifiers
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Whiskey Regulations - Bottled-in-Bond, 1897
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Whiskey Regulations - Pure Food & Drug Act, 1906
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Whiskey Regulations - Taft Decision, 1909
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Colonial America Era to The Taft Decision
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Timeline of American Whiskey Events
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Quiz
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Review Questions
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Recommended Reading
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Welcome to Drinking Culture & Cocktails
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Intro to Drinking Culture & Cocktails: Colonial America to 1920
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Punch
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The Mint Julep
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Bitters
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The Cocktail Gets a Name
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Jerry Thomas and Bartenders Guide
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American Bars in the Late 19th Century
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The Old Fashioned
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The Manhattan
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The First Cocktail Party
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Drinking Culture & Cocktails - Colonial America to 1920
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Timeline of Punch & Cocktails
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Quiz
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Review
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Recommended Reading
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Welcome to Prohibition
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Temperance Movements
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The 18th Amendment
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The Volstead Act
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Bootleggers and Moonshiners
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Speakeasies
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Repeal
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Prohibition
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Timeline of American Whiskey Events
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Quiz
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Review
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Recommended Reading
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Final Exam
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Earn your Level One pin.
Enroll in the complete American Whiskey Scholar Level One Certification, 10 modules, a final exam, a certificate, and your official AWS lapel pin.
$495.00