Scotch 201: Understanding Regions and Maturation NEW!

As the scotch industry has grown over the last decade, the diversity of scotches produced in each region has greatly increased, rendering the traditional regional classification of scotches obsolete. Now, we categorize whisky by examining the maturation techniques and their effect on flavor. The maturation process is thought to contribute more than 50% of the flavor of the whisky. In this class, we will discuss regional trends and flavors and examine how different aging techniques (cask type, warehousing, climate, finishing, etc.) contribute to the complex flavors of whisky—tasting examples of each as we go. You will leave the class with a better understanding of the scotch choices you see at the store, and maybe even discover a new favorite. Our tastings may include samples of Aberlour A'Bunadh 15-year, Highland Park 18-year, and Craigellachie 13-year schotch. A $25 fee is included in the course fee.

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Classes will not be in session

Monday, January 16, 2023 (Martin Luther King Jr. Day)

Monday – Saturday, February 20-24, 2023 (February Vacation)

Friday, April 7, 2023 (Good Friday)

Monday – Saturday, April 17-21, 2023 (April Vacation)

Monday, May 29, 2023 (Memorial Day)

Monday, June 19, 2023 (Juneteenth)

Contact Us

Administrative Office: Baldwin School, 484 Heath Street, Chestnut Hill, MA 02467
Brookline High School (Evenings and Saturday): 115 Greenough Street, Brookline, MA 02445
Mailing Address: P.O. Box 150, Brookline, MA 02446
Email: bacep@psbma.org
Telephone: 617-730-2700
Fax: 617-730-2674

Hours & Locations

Baldwin School, 484 Heath Street,
Chestnut Hill, MA 02467
– Monday-Friday: 8:30am – 4:30 pm
Brookline High
– Monday-Thursday: 4:30pm – 9:30pm and
Saturday: 8:30am – 2:00pm
Please note: hours may change during the summer and holiday/vacation weeks.

Click here for maps and further information for all BA&CE locations.

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