Upcoming June Bourbon Events as well as a recipe for a "STRAWBERRY-RHUBARB POPCORN-BALL" cocktail - Cheers!
🥃 & Events!
UPCOMING EVENTS: (click the links for full info & tickets)
Kentucky Black Bourbon Guild
Class: Bourbon Palate Training Sat • June 1st • 10am-12pm @ Base 110, 110 West Vine Street, 3rd Floor, Lexington, KY 40507MEMBERS ONLY EVENT Become a member • Tickets Tim Knittel, Certified Stave and Thief Society Executive Bourbon Steward, will facilitate.
Join us for a wonderful evening in support of the Ronald McDonald House Charities of the Bluegrass as we celebrate the Commonwealth of Kentucky's 227th birthday. 100% of proceeds to Ronald McDonald House Charities of the Bluegrass!!!
KY Bourbon Affair • A Day in Bourbon County Sat • June 7th • 12pm-8pm @ Hartfield & Co. • 320 Pleasant Street, Paris, Kentucky 40361
RECIPE: STRAWBERRY-RHUBARB POPCORN-BALL – COCKTAIL This drink is both light & refreshing fruit flavor and a soft buttered popcorn (think buttered popcorn jelly bean) note that made the drink far more rich and complex than your average moonshine cocktail.
2.5 oz Devil John Moonshine
1.25 oz strawberry-rhubarb syrup*
Shake over hard ice
Strain into a cup over ice & add a straw and serve
June "Kentucky Bourbon School"
Dive deep into details you won’t typically learn on the distillery tours & come join us each month for a different bourbon experience available at
The Kentucky Castle.
230 Pisgah Pike, Versailles, KY • $35/ea
A quality Bourbon can contain over 200 flavors divided into five primary categories:
• Tree (wood and nut)
• 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 the basics of Bourbon sensory analysis by looking at the fundamentals of sensory analysis in general and the application of sensory analysis to Bourbon specifically.
The Kentucky Castle's Bourbon-Steward-In-Residence (& Bourbon industry insider) Tim Knittel will guide you through:
• The five types of flavor receptors: sweet, sour, salty, bitter and savory/umami
• The myth of the ‘five regions’ of the tongue
• Mouthfeel: astringency, hotness, coldness and fattiness
• Aromatic “taste” and taste bud vs olfactory sensation
• Resetting (baselining) sensory perception
• Orthonasal vs retronasal breathing and the post-swallowing volatile congeners release
• Dilution and industry-standard A.B.V. evaluation levels
• Use of aromatic and culinary aids in Bourbon flavor identification
• Spirit “prototypes” and relative evaluation
The bourbon pour list for this class is a secret!
After training your palate, we’ll have a blind tasting! You'll try to determine grain bill, yeast strain type, maturation length and proof to determine category and match to prototype.
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