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American Whiskey


Monday March 21st 2011
7:00PM to 9:00PM

Bourbon & Branch
501 Jones St San Francisco, CA 94102

In this class we'll be looking at Bourbon, Tennessee and American Rye whiskies. We'll cover the history of whiskey making in America, from The Revolution to its current renaissance. Through that lens we will see how history has changed American Whiskeys and vice versa.

We'll also answer certain questions like: What defines bourbon vs rye vs the larger spectrum of Whisk(e)y. Who makes it and where? What is the mashbill, and how does it effect the final product? What do terms like 'sour mash', 'small batch' and 'single barrel' mean?

We will be exploring, making, (and of course drinking) the Manhattan and other cocktails. You'll find out how to modify your Manhattan to fit your personal tastes and why we never, ever, shake our Manhattans.

Bourbon is the official spirit of the United States and, along with Rye, is experiencing a huge resurgence here and in Europe, in this class you'll find out why.

Your Instructor: Tony Devencenzi

Tony has been working in almost every aspect of the restaurant and bar industry for over 12 years working his way from busser and soup chef, to bar manager and menu consultant. He has professionally bartended here in the Bay Area for over 7 years and before coming to Bourbon and Branch you may have seen him behind the stick at Enrico's Sidewalk Cafe, Levende East or The Clockbar.

He has been an active member of the San Francisco Chapter of the United States Bartenders Guild for the last 5 years. As their chairman of their fundraising and philanthropy he is the founding president of the non-profit The Bartender Relief Fund, which raises funds to support local bar professionals through tragic events and medical emergencies.