Bourbon Production I: Traditional Production & The 6 Sources of Flavor • April 26 • KY Bourbon School at The Kentucky Castle

Bourbon, by law, cannot contain additives for color or flavor. So all of the beautiful complexity of Bourbon – hundreds of potential flavor notes – comes from just six sources of flavor:
• Water
• Grains
• Fermentation
• Distillation
• Maturation
• Presentation

We’ll examine each source of flavor in isolation and taste our way through limestone water and traditional Bourbon grains, plus nose an active fermenting Bourbon mash. Then we’ll taste spirit pre- and post-barrel to detect the notes provided by the oak. Finally, we’ll compare Bourbons differentiated both by presentation (additional aging, batch vs single barrel) and also by differences across the six sources of flavor.

Pours may include:
• Buffalo Trace White Dog Mash Bill #1
• McAfee’s Benchmark Old No. 8
• Buffalo Trace
• Col. E. H. Taylor Jr. Single Barrel
• Four Roses Single Barrel
• Larceny
* Pours subject to change based on availability.

Wednesday, April 8 from 6:00 pm – 7:30 pm and Sunday, April 26 from 3:00 pm – 4:30 pm.

This class is part of our year-long “Kentucky Bourbon School” led by Bourbon-Steward in Residence Tim Knittel and Executive Bourbon Steward Aften Locken of Distilled Living with a new theme offered each month. No need to attend them all – mix and match as you like!

$35 per person, class includes guided Bourbon flight and light food. Dinner reservations at Castle Farm Restaurant available for after the class.

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