Well, it would take a lot of aged spirit to fill even a kid’s wading pool, so that is not the kind of immersion we mean.
Rather, we refer to the chance of intellectual and practical immersion in the history, production and culinary uses of good corn whiskey. The opportunities for such will be offered by the educational distillery Moonshine University, 801 S. Eighth St. in their Summer Bourbon Series.
Here are the four sessions:
Bourbon Making Workshop
Friday, May 9 and Friday, July 11 from 9 a.m. to 4,p.m., Moonshine University’s Bourbon Making Workshop will allow aspiring distillers to spend an entire day at a working educational distillery learning the ins and outs of making bourbon. The workshop includes classroom presentations, hands-on spirits making and a full sensory evaluation. Attendees will mill and cook grains, run it through a still, and sample the new make spirit. The cost is $395 per person and includes a continental breakfast and lunch. As an added bonus, one-day workshop participants will receive a ticket to another bourbon enthusiast class of their choice this summer.
Bourbon History with Michael Veach
Thursday, June 19 from 6 to 8 p.m. Historian and author Michael Veach will give a class on Bourbon history, which will include interactive presentations and a sensory evaluation. The two-hour class, which takes place the week after Father’s Day, is a great choice for a father/son or father/daughter outing. The cost is $39.
Bourbon in the Kitchen with Albert Schmid
Thursday, Aug. 31 from 6 to 8 p.m. Culinary professor at Sullivan University and author of “The Kentucky Bourbon Cookbook,” Albert Schmid will present a class on pairing bourbon with food and creating bourbon-infused dishes at home. The cost is $39.
To register, visit www.moonshineuniversity.com/course-schedule call (502) 301-8126 or email firstname.lastname@example.org