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“Warmth in the Winter” Bourbon Dinner at The Kentucky Castle

February 9, 2018 @ 6:00 pm - 8:30 pm


Kentucky’s winter may have us shivering but it’s an essential part of what makes our state’s signature libation so unique! When the temperature drops, the liquid is drawn out from deep within the barrel staves, bringing with it sweet caramel, aromatic vanilla and the signature smoke notes of bourbon.

Come warm up with us at The Kentucky Castle with a winter-weather feast featuring local meats, overwinter vegetables and preserves from the bounty of the fall harvest.

The evening will open with the traditional cold-fighting cocktail: a bourbon hot toddy.

Then our Bourbon Steward-in-Residence Tim Knittel will guide you through a tasting of barrel strength bourbons sure to warm you up!

Bourbon Selection will include:

  • Booker’s by Jim Beam
  • Rare Breed by Wild Turkey
  • Bulleit Barrel Strength
  • … and more!

Then on to the winter feast, designed and prepared by The Kentucky Castle’s own Chef Jason Walls:

  • Smoked blue cheese dip with almonds and focaccia bread
  • Andouille en croûte with Creole mustard
  • Smoked bourbon braised brisket with oxtail sauce
  • Mashed purple Peruvian potatoes
  • Haricot vert French beans with grilled green onion vinaigrette
  • Cherry crumble bars with fig gastrique and golden raisins

Tickets are $75 and include the bourbon tasting and gourmet dinner. Additional cash bar available.

For more information call 859-256-0322 or to purchase tickets:

Guests wishing to spend the night receive 20% off their stay.

Tim Knittel is the Bourbon Steward-in-Residence for the The Kentucky Castle and a is former Kentucky bourbon industry insider with over 10 years experience in bourbon education and event design. He is certified as an Executive Bourbon Steward through the Stave & Thief Society and is Adjunct Professor of Bourbon Studies at Midway University.

Jason Walls is the Executive Chef for the The Kentucky Castle and is a native of Wilmore, Kentucky. Jason grew up farming on his family’s property where his mother instilled in him a passion for fresh food that he carried into his career as a chef. Now Jason lives on a five-acre farm with his wife, Tiffany, and his daughter, Ava. Together they run Three Walls Farm where they grow fresh, organic produce and raise free-range chickens.

Jason’s philosophy on cooking comes from an inspiration of traditional French culinary techniques with an emphasis on using local ingredients. He combines his 10 years of fine dining experience with his love of fresh, organic food to create unique, seasonal dishes with a farm fresh flare.


February 9, 2018
6:00 pm - 8:30 pm
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Distilled Living
The Kentucky Castle


The Kentucky Castle
230 Pisgah Pike
Versailles, 40383 United States
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