Bourbon has traditionally (in modern times) been made from:
- Limestone water,
- Yellow dent corn plus malted barley, wheat and/or rye grains,
- Sour mash fermentation,
- Column still distillation, and
- Aging in a new, charred oak barrel.
But the new generation of craft distillers is expanding and experimenting with how Bourbon can be made. Using variants like specially grown heirloom corn, unusual grain bills, sweet mash fermentation, pot still distillation and unusual maturation techniques.
Bourbons (and near Bourbons) probably* will include:
- Mellow Corn by Heaven Hill – an American corn whiskey (notBourbon)
- Old Forester Rye – rye whiskey *technically* isn’t Bourbon
- Ryemageddon by Corsair – American rye whiskey distilled from malted rye & chocolate rye
- Wilderness Trail Bottled-in-Bond Bourbon – sweet mash fermented
- OCD#5 by Glenns Creek Distilling – recovered yeast and small barrel maturation
- O.Z. Tyler Bourbon – after a year and a day of aging, the Bourbon is TerraPURE filtered before finally being bottled
- Jefferson’s Ocean – aged at sea!
* The thing about craft, experimental and near Bourbons is that they’re often in very limited releases … so everything is subject to availability. We’ll have an awesome pour list even if it’s not these exact spirits!
Wednesday, May 8 at 6:00 pm – 7:30 pm and Sunday, May 26 at 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. They will be the 2nd Wednesday and 4th Sunday all year. 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 by calling (859) 256-0322 or visiting https://www.thekentuckycastle.com/eat-drink.