Wednesday, March 11 at 6:00 pm and Sunday, March 22 at 3:00 pm
From the dark days of the 1970s and 80s, bourbon has risen to unprecedented heights today.
A few stats:
- More than 1,000,000 tourist stops at Kentucky Bourbon distilleries the last two years,
- Since the turn of the century Kentucky Bourbon production has skyrocketed more than 315 percent to 1,886,821 barrels in 2016, and
- More than $2 billion in capital projects has been completed or is planned and underway in the past five years and the next five years, including new distilleries and aging warehouses to bottling facilities and tourism centers. (Statistics courtesy the Kentucky Distillers’ Association)
With over 60 active and planned distilleries in Kentucky, the question is: how did Bourbon get so big?
In this class, we’ll look at the premiumization of Bourbon; the introduction of single barrel bottlings, small batch offerings and limited releases; Bourbon tourism; plus craft and experimental products and ‘near Bourbons.’ We’ll trace a line from Elmer T. Lee and Booker Noe through new concepts like second maturation and unusual grains to the plethora of options available to consumers today.
Why is Bourbon back? Come taste and learn!
Pours may include:
- KY Spirit
- Woodford Reserve
- Angel’s Envy
- Maker’s 46
- Rabbit Hole Bourbon
- Bloody Butcher
- Pours subject to change based on availability.
This class is part of our year-long “Kentucky Bourbon School” led by Bourbon-Steward in Residence Tim Knittel and Executive Bourbon Steward Aften Locken of Distilled Living 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.