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Bourbon Basics Whiskey Tasting // West Village 

The best part of being a bartender is that by investing in the craft, you participate in a unique culture. People have been drinking for a while (citation needed), but cocktails are rather new and distinctly American. I dove into the bartending scene in NYC working at sports bars (Campeón, Cherry Tavern) and jazz clubs (Zinc), to high end whiskey bars (Maysville) and restaurants (Emporio, Mekki) to some of the best cocktail lounges in the city (The Up & Up, Analogue) After years of working on the inside, and from traveling to explore what other cities and countries have to offer—namely Chicago, London, and Tokyo—I began to see a missing piece of the puzzle that I wanted to take part in. 

I saw people extremely curious and interested in cocktails and how they work, but they had no idea where to start. At Maysville I loved to take people through personalized tasting sessions, so I wanted to bring that to cocktails in general. There are plenty of quality classes out there that get you excited about crazy smoked cocktails and centrifuged juices, nitro muddling and forced carbonation, but I wanted to get people excited about the fundamentals, and work with them from there. You can get into some really cool cocktail chemistry just by learning a thing or two about the Old Fashioned, so that’s where we start.

Bourbon Basics Whiskey Tasting // West Village

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