Bookers, Baker's, Basil Hayden's, and Knob Creek

Let me start off by saying I don't usually drink bourbon. Never the less, on the promise that I would be missing out on something fabulous, I attended last night's bourbon tasting at Morton's The Steakhouse Downtown. I learned three very important lessons last night during this tasting: bourbon can be significantly better than the hangover-inducing stuff you drank in college, bourbon lovers are just as fanatical about their bourbon as wine drinkers are about wine, and never tell a bourbon drinker that you usually drink vodka (you will immediately be deemed to have very bad taste and unworthy of conversation).

The tasting was led by Whiskey Professor (yep, it is a REAL job) David Mays, who did an incredible job of explaining many of the intricacies of bourbon. Did you know bourbon can be made anywhere in the United States, not just Kentucky?

During his hilarious and informative lecture, we tasted four bourbon cocktails: Basil Hayden's citrus smash, Knob Creek's mint julep (my favorite of the four), Baker's Kentucky peach (similar to a Washington apple), and Bookers' Manhattan (way to strong for my vodka-loving palate).

We also enjoyed some of Morton's hors d'oeuvre: scallops, crab cakes, mini lamb chops and the unbelievable delicious steak sandwiches.

Overall, it was an incredible evening full of fun people, great cocktails and too many steak sandwiches!

A Whiskey Professor Leads Small Batch Bourbon Study – From Barrel To Bottle To Glass On August 14!

My husband and I are always looking for something unique to do in this city. So, when I heard that Morton’s The Steakhouse Downtown was dedicating a night to learning all about bourbon, it was a no brainer.

Join us tomorrow, August 14, from 6 – 7:30 p.m. for night school. Whiskey Professor David Mays, one of only three Small Batch Bourbon Whiskey Professors, is traveling the American Whiskey Trail, educating and entertaining those along the way about the American Native Spirit. Mays is a man who knows bourbon’s nuances and history. He’s one of only three Whiskey Professors to undergo in-depth training at Kentucky’s Jim Beam distillery and represent Beam Global Spirits and Wine. School never sounded so good!

Bourbons to be served at the Small Batch Bourbon tasting include:

Knob Creek – a nine-year aged bourbon drawing from its charred American white oak barrels for its sweeter taste and full body. You’ll taste it in a mint julep that night.
Bookers – uncut, unfiltered, intense with oak tannin and smoky vanilla. Created by the late Booker Noe, master distiller and grandson of Jim Beam, this bourbon fills out a Manhattan at the tasting.

Basil Hayden’s - spicy from rye, sweet from corn, enriched with peppermint, Basil Hayden’s recipe was developed in 1796! This light-bodied bourbon speaks in a Southern Citrus Smash.

Baker’s - draws its name from Baker Beam, grandnephew of Jim Beam, and its mellow flavor from a mix of corn, rye, barley, yeast and seven years of rest in new oak. Try it in a Washington Apple!

It’s a one-of-a-kind evening for only $45, which includes tax and gratuity. Space is limited; reservations are a must. Morton’s The Steakhouse Downtown: SunTrust Plaza Building at 303 Peachtree Center Avenue; 404-577-4366.