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Bourbon Sensory Analysis II: Advanced Bourbon Sensory Analysis • DECEMBER 5 @ The Kentucky Castle

December 5, 2018 @ 6:00 pm - 7:30 pm

$35

A quality Bourbon can contain over 200 flavors divided into five primary categories:
• Grains
• Tree (wood and nut)
• Sweet
• Spice
• Botanical (primarily fruit and floral)

Like fine wine, it takes palate education and practice to learn to detect the subtle and nuanced aromas and flavors of a complex Bourbon.

We’ll explore advanced Bourbon sensory analysis through varying levels of blind tasting,

The Kentucky Castle’s Bourbon-Steward-In-Residence (& Bourbon industry insider) Tim Knittel will guide you through:
• Aroma, mouthfeel, front palate, mid-palate and finish
• Aromatic “taste” and taste bud vs olfactory sensation
• Orthonasal vs retronasal breathing and the post-swallowing volatile congeners release
• Use of aromatic aids in Bourbon flavor identification
• Resetting (baselining) sensory perception
• Fault identification in Bourbon

First, you’ll develop your aroma (palate) memory through nosing selected extracts and isolates. Then, you’ll use those aromas to blind-identify 5 Bourbons using professional tasting notes and place them in their correct categories: wheated Bourbon, traditional/low rye Bourbon, American rye whiskey, fruit-floral forward Bourbon and finished Bourbon.

?The bourbon pour list for this class is a secret! ?

This class is the twelfth in our year-long “Bourbon University” 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.

Organizers

Distilled Living
The Kentucky Castle

Venue

The Kentucky Castle
230 Pisgah Pike
Versailles, 40383 United States
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Phone:
859-256-0322
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