Saturday, March 21, 2019 in the Wine Cellar
$175 per person +tax | Buy Tickets
Angus barn sommelier Ken Wyman takes us on a tour of rare bourbons paired with a 5 course dinner.
Did you Know? Bourbon must be made from at least 51% corn, aged in new charred oak barrels, begin barrel-aging at no more than 125 proof, and be bottled between 80 and 160 proof.
Although 95% comes from the Kentucky, it can be made in other states, but bourbon does need to be made in the United States. Bourbon's origins are heavily disputed. Some say Elijah Craig was the first to use charred oak barrels, others say James C. "Jim" Crow is credited by many with inventing the sour mash process (using an old yeast as a starter.)