Whiskey University/Knoxville

Great Scotch Whisky class at 35 North tonight. Many premium Scotches to try.

We had a great turnout for Tennessee Whiskey 202 tasting class at Liquor Vault. Everyone enjoyed tasting several whiskey samples and appetizers while learning the history of Tennessee Whiskey.

More classes to come, so hope to see you at the next one!

Here’s an interesting summary of history that crosses several WU classes.

14 Oldest Bourbon Brands Still Available In 2026 - Tasting Table Bourbon's history is filled with legendary brands, family dynasties, and dramatic revivals. Several iconic bottles still carry names dating back to the 1800s.

Scotch Whisky Tasting Class #221
Join us June 16th for an immersive evening exploring the rich history behind Scotland's most celebrated spirit — Scotch whisky. Whether you're a curious newcomer or a seasoned sipper, this guided class offers an unforgettable journey through the Highlands, Speyside, Lowlands, and beyond — without ever leaving your seat.

The class will be an interactive 1.5 hour presentation on Scotch Whisky. During the class, each participant will receive 6 - 1/2 oz Scotch whiskey samples (including Glenmorangie 18yr, Glenfiddich 18yr, Glenlivet 21yr, Johnnie Walker Blue) . An individually plated appetizer and gratuity are included in the ticket price (additional food for purchase available off the menu).

Tickets available at: https://the35north.com/knoxville-35-north-events

35 North Bar & Grill has partnered with Whiskey University (whiskeyuniv.com) to feature a series of Whiskey Tasting Classes throughout the year. Come for one or complete a series to earn a Bourbon Whiskey Certificate and the title "Apprentice Bourbon Taster" from Whiskey University.

Must be 21 years of age or older to attend. Valid ID required at check-in.

Come on June 21st to learn about and sample Scotch Whiskies.

In celebration of International Tennessee Whiskey Day, we’re having a lineup for our evening. Cheers!

Whiskey University met with Bill Samuels, Jr. from Makers Mark to discuss his perspectives on the bourbon industry