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.