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October 2019
Bourbon by Brands II: Craft Distilleries • OCT 27 • KY Bourbon School
Last month we talked about the big distillers, now let’s concentrate on the little ones! For this month, we’re exploring the craft distilleries in Kentucky. We’re limiting to just the ones that are making their own products, so specific product availability will vary across dates this month. We’ll taste a representative Bourbon from each distillery and dissect the flavor profile to understand the choices the distillers make for grain recipe/mash bill, yeast strain, distillation, barrel char and entry proof and…
Find out more »November 2019
Bourbon by Brands III • NOV 13 • KY Bourbon School
Bourbon by Brands III: Non-Distiller Producers and Outside KY To conclude our trilogy, we’re looking at sourced and contract Bourbons plus Bourbons from outside of Kentucky. Sourcing has a bad rap as it’s often associated with fake histories and high prices, but is that always warranted? (Mark Gillespie once described it as ‘buying a pie, sprinkling some cinnamon on top and saying you made it.’) Contract involves hiring another distillery to make your recipe, how is that different? (Answer: very)…
Find out more »Bourbon by Brands III • NOV 24 • KY Bourbon School
Bourbon by Brands III: Non-Distiller Producers and Outside KY To conclude our trilogy, we’re looking at sourced and contract Bourbons plus Bourbons from outside of Kentucky. Sourcing has a bad rap as it’s often associated with fake histories and high prices, but is that always warranted? (Mark Gillespie once described it as ‘buying a pie, sprinkling some cinnamon on top and saying you made it.’) Contract involves hiring another distillery to make your recipe, how is that different? (Answer: very)…
Find out more »Finishing Bourbon • NOVEMBER 24 • GRADUATE KY Bourbon School (was Bourbon University) @ The Kentucky Castle
Finishing Bourbon Sunday, Nov 24 • 7:00 pm Finishing a whiskey means to transfer the spirit from its original maturation container into a second, usually different style, container for a second maturation. The goal is to add new flavors to the liquid from the second container. While this technique has been going on for a while in Scotch, it is (relatively) new to Bourbon. While most whiskeys can be stored in any type of oak - be it used or…
Find out more »December 2019
Bourbon Sensory Analysis II • DEC 11 • KY Bourbon School
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:…
Find out more »Bourbon Sensory Analysis II • DEC 22 • KY Bourbon School
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:…
Find out more »