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Bourbon Production I: Traditional Production & The 6 Sources of Flavor • APRIL 28 • KY Bourbon School (was Bourbon University) @ The Kentucky Castle

April 28, 2019 @ 3:00 pm - 4:30 pm


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:

  1. Water
  2. Grains
  3. Fermentation
  4. Distillation
  5. Maturation
  6. 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 10 from 6:00 pm – 7:30 pm and Sunday, April 28 from 3:00 pm – 4:30 pm.

This class is part of our year-long “Kentucky Bourbon School” (previously Bourbon University) led by Bourbon-Steward in Residence Tim Knittel 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.


Distilled Living
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The Kentucky Castle
230 Pisgah Pike
Versailles, 40383 United States
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