Schedule
Ongoing	Every Tue, 6:30pm-8:30pm

Profile

In a gentlemen's-club setting of leather sofas, mirrored shelves, and plenty of twelve-, eighteen-, and twenty-year-old spirits, beverage director Ethan R. Kelley keeps his lessons informative and informal even if his attendees—male and female—are all wearing suits and a studied attitude. Classes start with a little chemistry set to illustrate the distillation process, and Kelly also nods to lowbrow brands (some drinks just do better with mixers). Next up are eight to ten higher-end samples served neat. Kelly peppers his tutorial on background, barrel type, and business backers with tips like how you can down a shot without wincing by leaving your mouth open, but his lectures forgo the judgment calls often associated with wine tastings since he's a firm believer that there's a time and place for every grade or selection. Throughout, one uniformed waiter scurries about with myriad nibbles like gougères, chicken tikka, and even foie gras. So not only are you drinking and studying the good stuff, but you're eating some good stuff, too. — Alexandra Vallis

2/27 Scotch
3/6 Cognac
3/13 Bourbon
3/20 Armagnac
3/28 (Wed) Calvados
4/10 Precious and rare Scotches* ($120)
4 /17 Rum