Bittersweet liqueurs like Campari, Fernet-Branca, Cynar, Averna, and Amaro Nonino are flavored with a wide range of botanicals, but nearly all of them have a backbone built from wormwood, quinine, gentian, and/or rhubarb root. In this class we'll taste these four individual bitter components of amaros plus EIGHT different and delicious examples of the category to train our palates to recognize them.
This tasting class for the bitter-curious will combine history and botany (all of these plants were used as medicine at one point) with some physiology of taste to explain why we don't all experience bitterness to the same levels. We'll also cover the way bitter and bittersweet liqueurs and fortified wines can be classified, including the categories of americanos, aperitif liqueurs, vermouths, rabarbaros, quinquinas, fernets, and more!
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This tasting class for the bitter-curious will combine history and botany (all of these plants were used as medicine at one point) with some physiology of taste to explain why we don't all experience bitterness to the same levels. We'll also cover the way bitter and bittersweet liqueurs and fortified wines can be classified, including the categories of americanos, aperitif liqueurs, vermouths, rabarbaros, quinquinas, fernets, and more!
Bittersweet liqueurs like Campari, Fernet-Branca, Cynar, Averna, and Amaro Nonino are flavored with a wide range of botanicals, but nearly all of them have a backbone built from wormwood, quinine, gentian, and/or rhubarb root. In this class we'll taste these four individual bitter components of amaros plus EIGHT different and delicious examples of the category to train our palates to recognize them.
This tasting class for the bitter-curious will combine history and botany (all of these plants were used as medicine at one point) with some physiology of taste to explain why we don't all experience bitterness to the same levels. We'll also cover the way bitter and bittersweet liqueurs and fortified wines can be classified, including the categories of americanos, aperitif liqueurs, vermouths, rabarbaros, quinquinas, fernets, and more!
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This tasting class for the bitter-curious will combine history and botany (all of these plants were used as medicine at one point) with some physiology of taste to explain why we don't all experience bitterness to the same levels. We'll also cover the way bitter and bittersweet liqueurs and fortified wines can be classified, including the categories of americanos, aperitif liqueurs, vermouths, rabarbaros, quinquinas, fernets, and more!
show less
Date/Times:
501 Jones Street, San Francisco, CA 94102
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