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Bourbon, Barrels, and Booze

Friday, July 20 from 7:30 pm to 9:30 pm

$61 - $99
booze - Bourbon, Barrels, and Booze


22 available
Premium Ticket$99Comes with our sommelier-level tasting kit. Complimentary ticket insurance is included.

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Insured Ticket$79Comes with ticket insurance, allowing the student to reschedule.

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Discount Ticket$61Great option if you don't need ticket insurance.

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A generation ago, they called it brown liquor. Now, we call it the angel’s share.   Do you know what all great liquor has in common? They are aged for many years –sometimes decades– in charred white oak barrels.

Barrel-aged booze is what this class is about. This is the class for boozehounds looking for the next great experience. From Tennesse Bourbon to antique-style brandy, you will learn about (and taste) a fantastic selection of barrel-aged booze: our favorite styles from the past twenty years.

Plus, we will show you one or two great cocktails, including a barrel-aged cocktail that will blow your socks off.


Tasting Sheets for Previous Cocktail Classes

Bourbon, Barrels, and Booze (January 2017)

DIY Whiskey
white dog, toasted oak, water

The Bourbon Barrel
lemon, sugar, and bourbon aged for 3 months in a small whiskey barrel

The Illegal Cocktail: Dark & Stormy
rum and fermented ginger beer


Navarre Smallest Barrel Brandy, California

Diplomatico Reserva Exclusiva, Venezuela

Casamigos Anejo Tequila, Mexico

Russel’s Reserve Single Barrel Bourbon, Kentucky

The Bootleggers’ Bible
Summer 2014

The Essential Syrups, Cordials, & Infusions

1. Simple Syrup
Sugar and Water

2. Grenadine
Simple Syrup, Pomegranate Juice, Brandy

3. Lime Cordial
Lemon & Lime Juices, Simple Syrup, Kaffir Lime Leaves.

4. Blueberry Infused Whiskey
Rye Whiskey, Dried Blueberries.

The Essential Cocktails for a Philly Bootlegger

St-Germain Spritz
Champagne, St-Germain, Club Soda.

Fish House Punch
1 cup diced peach (when out of season: /12 cup each pineapple and mango), 1/4 cup lemon juice, 3/4 cup water, 1 cup Applejack, 1 cup oak aged rum, 1 cup cognac. 1/4 cup sugar. Heat all non-booze ingredients together of medium-high heat until boils. Remove from heat immediately. Cool & mix in the spirits. Let sit overnight (or a minimum of 2 hours).

Jack Rose
2 ounces Laird’s Apple Brandy. 1 ounce lime cordial. 1/2 ounce grenadine.

1 ounce Gin to 1 ounce lime cordial.

2 ounces Gin, ½ ounce Creme Yvette, 2 teaspoons Luxardo, ½ ounce lime cordial.

3 oz Infused Whiskey. 3/4 oz simple syrup. Absinthe (wet the glass, toss out the rest). Bitters to taste.

The Bootlegger’s Bible
Winter 2014

Mulled Chocolate with Rosemary

8oz water
6oz fine sugar
1 whole nutmeg
4oz cocoa powder
½ pound dark chocolate, chopped
2 clementines, halved and thickly sliced
1 sprig of rosemary
½ bottle of red wine

Place the water, sugar, cocoa, spices and chocolate in a pan and bring to a simmer. Remove from heat and whisk until it chocolate has melted and everything’s incorporated. Add clementines and rosemary and leave to infuse for 10 minutes. Add the red wine and warm through gently.

Serve warm

Forest Fire

2 ounces Cachaça (or white rum) kah//SHAH/sah
Juice from one lemon
1/2 ounce maple syrup
1/4 teaspoon smoked paprika
4 sage leaves, divided

Fill a cocktail shaker with ice. Add white rum, lemon juice, maple syrup, paprika, and 3 sage leaves. Shake well for 30 seconds. Strain into a cocktail glass. Garnish with final sage leaf.

Barrel Aged Cocktail

2 cups Simple Syrup
2.5 cups Calvados
2 cups Cognac
2 cups Sweet Vermouth
2 Liter used whiskey barrel

If the barrel has been used, you can age a cocktail for 2-3 weeks. If new, follow the cooper’s direction for preparing the barrel and only age cocktail for 2-3 days.

Highland Tea

2 ounces  scotch
½ ounce Earl Grey syrup
½ ounce freshly squeezed lemon juice
2 dashes chocolate bitters
1 lemon twist, for garnish
To make the cocktail, combine all ingredients in a cocktail shaker. Add ice, and shake well. Strain into a coupe glass. Garnish with a lemon twist.

Earl Grey syrup: boiling water, 1 Earl Grey tea bag, 16 ounces honey
Boil 8 ounces of water in a small saucepan. Reduce to low heat. When the water stops boiling, add the honey and tea bag. Steep for 10 minutes. Remove the tea bag, and allow the syrup to cool. Chill thoroughly before using.

The Spirits

1. The Botanist

2. Green Spot


Friday, July 20
7:30 pm to 9:30 pm
$61 - $99
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Wine School of Philadelphia
109 S. 22nd Street
Philadelphia,PA19103United States
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