Whiskey Business
How a sour mash becomes a Kentucky Mule
We asked a guy out to Morton’s Steakhouse last month. Our socially awkward invite: “You wanna eat some meat?” Poor sap. If he’d only said yes, we would’ve followed it up with, “You wanna drink some booze?” and taken him to the lecture/tasting “Bourbon: The Journey From Barrel to Bottle.”
A bourbon expert will have you discriminating and inhaling the various family recipes of Baker’s, Basil Hayden’s, Booker’s, and Knob Creek. While imbibing, you’ll undoubtedly learn that bourbon’s birthright is steeped in the blood of the 1791 “Whiskey Rebellion” and that in 1964, an act of Congress declared the golden liquid “America’s Native Spirit.”
Fri., June 27, 6:30 p.m., 2008
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