Beverage In-Person: Whiskey
Course Details
- Course Code: ENRICH-1074_WHIS
- Location: University Park
- Mode of Study: In-person
- Places Left: 15
- Fee: $50
Whiskey Wisdom: Distilling History From Grain to Glass
One In-Person Session
Thur., Oct. 9, 2025, 7-9 pm MT
Author Mark Twain reportedly said, "Too much of anything is bad, but too much good whiskey is barely enough." This class invites you to pull up a seat and enjoy a tasting while exploring the history of whiskey, its role in Colorado's economy and the process behind how it's made.
鈥淭his class goes well beyond the typical distillery tour,鈥 says bourbon steward Ryan Stoltzfus. 鈥淭he (BCD) experience delves into whiskey鈥檚 past, it offers an in-depth tour of our production facility, and ends with a guided whiskey tasting. I like to call it an elevated, in-depth educational whiskey experience.鈥
Stoltzfus covers the following production topics: grain selection, mashing, fermentation, distillation and the science behind barrel maturation. During the tasting, you鈥檙e given a flight that includes all of BCD鈥檚 expressions as well as a limited release expression that鈥檚 no longer available to the public. The limited release could be one of the company鈥檚 beer or wine barrel finishes or perhaps one of its inline whiskies with more age. Plus, enjoy a light charcuterie as you learn about the sensory techniques used when tasting. Please note: The class and tour meet at BCD, 1879 S. Acoma St., 黑料门. You must have a valid 21-plus government-issued ID. Eating before hand and a designated driver or public transportation are recommended.
Ryan Stoltzfus is a distilled spirits professional with a passion for agriculture and using whiskey as a catalyst for community. He has worked across all aspects of the whiskey business, most recently developing tour programs focused on delivering memorable and educational experiences.
One In-Person Session
Thur., Oct. 9, 2025, 7-9 pm MT
Author Mark Twain reportedly said, "Too much of anything is bad, but too much good whiskey is barely enough." This class invites you to pull up a seat and enjoy a tasting while exploring the history of whiskey, its role in Colorado's economy and the process behind how it's made.
鈥淭his class goes well beyond the typical distillery tour,鈥 says bourbon steward Ryan Stoltzfus. 鈥淭he (BCD) experience delves into whiskey鈥檚 past, it offers an in-depth tour of our production facility, and ends with a guided whiskey tasting. I like to call it an elevated, in-depth educational whiskey experience.鈥
Stoltzfus covers the following production topics: grain selection, mashing, fermentation, distillation and the science behind barrel maturation. During the tasting, you鈥檙e given a flight that includes all of BCD鈥檚 expressions as well as a limited release expression that鈥檚 no longer available to the public. The limited release could be one of the company鈥檚 beer or wine barrel finishes or perhaps one of its inline whiskies with more age. Plus, enjoy a light charcuterie as you learn about the sensory techniques used when tasting. Please note: The class and tour meet at BCD, 1879 S. Acoma St., 黑料门. You must have a valid 21-plus government-issued ID. Eating before hand and a designated driver or public transportation are recommended.
Ryan Stoltzfus is a distilled spirits professional with a passion for agriculture and using whiskey as a catalyst for community. He has worked across all aspects of the whiskey business, most recently developing tour programs focused on delivering memorable and educational experiences.
Contact
Enrichment Program
College of Professional Studies
黑料门
2211 S. Josephine St.
黑料门, CO 80210
Phone: +1 303-871-2291
pscsupport@du.edu
Program contacts:
Lynn Wells, Director
Lynn.Wells@du.edu
Charles Stillwagon, Program Manager
Charles.Stillwagon@du.edu
Registration
Phone: +1 303-871-2291
pscsupport@du.edu
Quick Links
Sessions
Days of the Week | Start Date | End Date | Time | Venue | Instructor |
---|---|---|---|---|---|
Thursday | 09 October 2025 | 09 October 2025 | 07:00PM - 09:00PM | All Students | Ryan Stoltzfus |