Bourbon: America's Native Spirit

I am very pleased to have the opportunity to present a series of monthly talks on whiskey at the Bird & Jim Restaurant in Estes Park, Colorado. The series started last month with a presentation on Scotch whisky. We tasted three excellent scotches and, to make the evening extra wonderful, Executive Chef Ethan Brown paired the whiskeys with food offerings that were truly exceptional.

Bourbon Grain Samples

Well, if you missed that party, have I got a deal for you! This coming Wednesday, February 20, in our second program of the series, we’ll talk about "Bourbon: America's Native Spirit." And along with the bourbons, we'll again enjoy gustatory delights prepared by Chef Ethan. I can hardly wait! I know you'll not go thirsty or hungry.

In preparation for the session, please make notes on any questions you have about bourbon and bring them with you. I'll do my best to answer questions, but the session is highly participatory, so everyone can take part in the conversation. While doing so, we'll also take a pictorial stroll through the process of making bourbon.

Fermenter for Bourbon

Fermenter for Bourbon

Call the Bird & Jim Restaurant (970-586-9832) and tell them you want to reserve space at the bourbon tasting, which begins at 6:00 pm on the 20th. There is a $50.00, per person, fee, and I believe you will have a wonderful evening. Looking forward to visiting with you.

“Keep the wind to your back and a smile on your face.”

Howell F. Wright