Learn why American whiskey is the “odd duck” of world whisky, relying on new charred barrels, while Scotch, Irish, and Japanese whisky favor used cooperage from sherry, port, or bourbon.

Compare the legal definitions of Scotch, Irish, Japanese, and Canadian whisky against bourbon, aging minimums, permitted additives, and grain requirements.

Learn to distinguish Speyside, Highland, Islay, Lowland, and Campbeltown styles, from fruity and malty to smoky, briny, and peat-driven.

About the course

This module puts American whiskey in a global context. You'll start with a bourbon refresher, then work through the production rules and flavor profiles of Scottish, Irish, Japanese, and Canadian whisky, including the five whisky-producing regions of Scotland and specific bottles to try from each. By the end, you'll understand why American whiskey's insistence on new charred oak sets it apart from nearly every other whisky-producing country in the world.  This is a standalone module, it does not include the Level One exam or certification, which are only awarded with the complete 10-module program.

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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Widen your whiskey world.

Enroll in World Whiskey Styles and put bourbon in a global context.

$49.00