Since the Cocktail’s creation, spirits have been the star of the show. However, they’ve always been supported by their lower-alcohol, flavored co-stars, commonly referred to as “modifiers.” Many of these modifiers have distilled spirits as their base. However, there is an abundant family of fortified and/or aromatized wines that have been a major part of the bartender’s cocktail-creating lexicon since they began being imported into the US in the 1700s.

In this in-depth course, attendees will taste through a multitude of unique and incredibly delicious labels, while learning about their origin, what makes each one unique, and the role that these products typically play in cocktails. Of course, there are no hard and fast rules when it comes to cocktails, so we’ll also discuss some of the notable classic cocktails that break this mold.

In addition to learning about each spirit, attendees will receive instruction on the fundamentals of tasting, develop an understanding and appreciation of their nuances, guidance on identifying them based on their trademark qualities, and what to look for in distillates of superior quality. At the end of the course, you’re certain to leave feeling like a certified fortified wine connoisseur!

Attendees must be 21 years of age. Class promptly begins at 12pm and concludes at 2:30pm. Hors d’oeuvres will be served at the beginning of the course. Guests are encouraged to stick around after the course concludes to enjoy our Sunday Happy Hour service at 3pm!

Topics Covered:

• A brief history of fortified/aromatized wines.
• The many wine varieties and processes utilized in the production of all fortified/aromatized wines.
• Step-by-step instruction on deductive tasting, and how to describe what’s in the glass.
• Predominant characteristics of each fortified/aromatized wine category, and the subtle nuances that make them unique.