I recently came onboard as an instructor at Murray’s, the venerable cheese shop on Bleeker in the West Village. They take cheese very seriously: their employers are called mongers. They also run a slew of classes, including ones on whiskey.
I’ll be teaching my first public class, Trends in American Whiskey, on Monday, Aug. 25, at 6:30. It’ll be a version of a class I ran at Astor Center last month, which focuses on six emerging whiskey styles and substyles, including American single malt, extreme proof and distilled beers. Best of all, each whiskey will be expertly paired with a cheese from Murray’s extensive selection. I co-taught a class last night for a private group, and it was a ton of fun. If you’re interested, you can get tickets here.
If you can’t make it to one of my classes, I highly recommend anything on offer from the other whiskey specialist on Murray’s faculty, Allan Roth. He runs the spirits program at Char No. 4, and aside from being a good friend, is also a whiz at whiskey. – Clay Risen