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Saturday, 25 March 2017 1:00 PM - 2:30 PM EST
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Pairing Bourbon with Food. It already seems like a match made in heaven! But what makes it work? Chocolate, nutmeg, proteins, fruits, nuts... the list could go on forever. So where do we even start?
Join us in our second installment of the Lexington Bourbon Academy as we explore the art of pairing different types of bourbon with different types of food. Partnering with the staff at OBC Kitchen and their renowned Chef Alan, our Bourbon 201 will truly be a unique classroom experience.
During our course we will sample three specially selected private barrel bourbons consisting of wheated, high rye and low rye mashbills. These selections will be matched alongside 6 custom crafted dishes on our journey to discover the magic of flavor pairing. Our objective will be to provide insight and fun perspective on palate education as we tackle the concepts of contrast and compliment.
You won't want to miss it!
John Coffee IV proudly holds a position on the board as a Director in the Lexington Bourbon Society, and is owner and CEO of Beyond the Barrel (A VIP event planning and tasting service for Bourbon and more), and a Brand Ambassador for Rabbit Hole Distilling. He also holds the distinction of being a certified Executive Bourbon Steward recognized by the KDA. You may have seen him around town standing in line with you for limited release bourbons, planning and organizing bourbon events and festivals throughout Lexington, or walking his Yorkie. On any given day, he is proud to delve into the mysteries of bourbon lore with you, share a dram, or explore the all the wonders the great Kentucky outdoors has to offer.
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