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Courtesy of Bulleit Frontier Bartender Lab
Courtesy of Bulleit Frontier Bartender Lab
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NYC Booze Enthusiasts Now Have a New Place to Learn About Whiskey

Picture of Kathryn Maier
NYC Food & Drink Editor
Updated: 29 January 2018
At the Bulleit Frontier Bartender Lab, you can attend spirits-related seminars to deepen your knowledge about all things bourbon and rye.

Do you like whiskey? (Of course you do.) Do you want to learn more about it—its history, its future, how best to mix it and drink it? (Yes, duh.) Then you’ll be excited to hear this: Bulleit, a whiskey brand—a pretty tasty one, which has won all kinds of awards—is sponsoring a pop-up “lab” in a WeWork space near Union Square to educate spirits enthusiasts and drinks industry professionals alike.

The Bulleit Frontier Bartender Lab will soon be offering weekly seminars on various whiskey-related topics, and will also offer open “lab hours” every Monday for working bartenders to play and experiment—with Bulleit supplying materials and ingredients.

'Rosemary's Bourbon,' a cocktail created by bartender Anwar Warner for the Bulleit Frontier Bartender Lab | Courtesy of Bulleit Frontier Bartender Lab 
‘Rosemary’s Bourbon,’ a cocktail created by bartender Anwar Warner for the Bulleit Frontier Bartender Lab | Courtesy of Bulleit Frontier Bartender Lab

The first two seminars have been announced and scheduled: a talk on the history and future of whiskey distilling with Scotch whisky expert Spike McClure on January 30, and a smartphone cocktail photography workshop with professional photographer Shannon Sturgis on February 6. Upcoming seminar topics will be announced soon, and are said to include sustainability, smoke and flavor, and dangerous ingredients. We’re told the pop-up is expected to run for about three months, and may go longer.

It is, for sure, a promotional play from the brand, which has gotten some rough PR recently over a spat involving a member of the family who created it. We won’t comment on that, but we will say that this pop-up is a nice way to promote goodwill within the bartending and drinking communities.