Join Heaven Hill’s Ambas­sador of North Amer­i­can Whiskey; Bernie Lub­bers a.k.a. The Whiskey Pro­fes­sor, for a tast­ing you won’t for­get.  “The Evo­lu­tion of Bour­bon” takes you through his­tory and you’ll taste what folks in Ken­tucky were drink­ing back in the 1700’s when folks just called it “whiskey”.  It it was clear,  un-aged,  and a lit­tle hot (Try­box — Series Corn New Make). Then it evolved tak­ing that same corn whiskey and aging it in a used bar­rel in the early 1800’s (Mel­low Corn).  By 1836 Bour­bon had a name and Ken­tucky had a rep­u­ta­tion estab­lished and it was shipped and drank right from the bar­rel in the first Golden Age of bour­bon (Fight­ing Cock bour­bon).  Then in the mid to late 1800’s they were mak­ing whiskey from the other grain that grows in Ken­tucky (Bern­heim Wheat Whiskey).  The Bot­tled In Bond Act of 1897 really set the bar and what has become referred to now as “prep-prohibition style whiskey” (JW Dant Bot­tled In Bond).  In 1984 it was the Sin­gle Bar­rel and Small Batch Bourbon’s that revi­tal­ized the cat­e­gory and put is clearly in the 2^nd Golden Age of Bour­bon (Eli­jah Craig 12 year).

“The Evo­lu­tion of Bour­bon Flight” is an all sen­sory expe­ri­ence, so you will feel, smell, hear, see, and taste the his­tory of bour­bon as it evolved from the 1700’s to today.  Sound cool? RSVP!

Wednes­day, June 19th
1pm
Ace Eat Serve
SPACE IS LIMITED, so RSVP Now!
Email us at coloradobartendersguild@gmail.com

Coohill’s (An Upscale French Influ­enced Restau­rant in LoDo) is look­ing for help behind the stick.  We are in search of 2 bar­tenders.  Expe­ri­ence nec­es­sary.  Craft expe­ri­ence help­ful but not nec­es­sary.  We train in house!  Please sub­mit a resume between the hours of 2-4pm Tue. — Thur.  Please see Noah or Jonathan.