The Rye Whiskey 203 is a class about a compilation of rye Whiskeys from seven different Geographic Regions throughout North America that produce Rye Whiskey the vast majority of rye whiskey in the world.
You will learn about three distinct styles of Rye Whiskey and what make them different in 1.) Maryland Style Rye Whiskeys; 2.) The Monongahela Style Rye Whiskeys and 3.) Kentucky Style Rye Whiskeys.
Then you will learn about and taste examples from the following seven areas: 1.) The Maryland Whiskey Region; 2.) Pennsylvania Rye Whiskeys; 3.) The Bourbon Capital Region Rye Whiskeys; 4.) The Bluegrass Region Rye Whiskeys; 5.) The Whiskey Row Region Rye Whiskeys; 6.) M. G. P. (Midwest Grain Products) Rye Whiskeys; and 7.) Canadian Rye Whiskeys.
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There are twelve basic classes that make up the General University Requirements (G.U.R.’s). They are Whiskey 101; Bourbon 201; Tennessee Whiskey 202;
“Tenn-tucky” {the 5 Whiskey making Regions in the Mid-South States}; International Whiskys; “The Big 3”; The Bourbon Capital Region; The Bluegrass Region; The Whiskey Row Region; and Milestones in Bourbon History.
In order to qualify for the first level of recognition the student must take Bourbon 201 and any other 4 Tasting Classes. After completing these you earn a ”Certificate of Completion” in Basic Whiskey Studies and the title of ”Apprentice Bourbon Taster.”
