News
Back to News Listing
June 29, 2008
Select Morton's Locations Hosts Premium Bourbon Events
Morton's The Steakhouse will be celebrating this distinctive American spirit in an evening tasting of premium bourbons. Guests will have the opportunity to sample a variety of select bourbons from the Small Batch Bourbon Collection and listen as one of only three Whisky Professors takes them on a fascinating journey from the barrel to the bottle - all complemented with Morton's fare.
Small Batch Bourbon Whisky Professors travel the American Whisky Trail in an effort to educate and entertain people about this American Native Spirit and are well trained to guide guests through a unique learning and tasting experience. During this event, a Whisky Professor will be on hand to share the expertise and distinction behind these delectable drinks.
"What an incredible time this will be for our guests who prefer bourbon," says Roger Drake, Chief Communications Officer at Morton's The Steakhouse. "These evenings promise to inform and delight them about the art and science of processing bourbon with the added benefit of taste comparison among four premium bourbons in signature cocktails," he continues.
Bourbons to be served in the Small Batch Bourbon Collection are:
Knob Creek: Knob Creek's bourbon is a small-batch bourbon, created in limited quantities from a recipe dating back two centuries. Aged nine years in charred American white oak barrels allows the bourbon to absorb more sugar, giving a sweeter taste and nose and full-bodied flavor. Knob Creek will be mixed in a "Mint Julep."
Bookers: The late Booker Noe, master distiller and grandson of Jim Beam, originally created Booker's as a holiday gift for his friends. This bourbon ages for six to eight years until it is bottled at its natural proof, straight from the barrel, uncut and unfiltered. Such care and consistency in the aging process delivers a range of intense flavors from oak tannin and smokey vanilla. Booker's will be mixed into a "Manhattan."
Basil Hayden's: Enriched by a hint of peppermint, Basil Hayden's mellow taste and dry, brief finish bourbon was developed in 1796. It is made in small batches and its recipe requires a larger percentage of rye than other bourbon recipes. It rests eight years in wood at a mild 80 proof. The spicy flavor of the rye and the sweet smoothness of the corn give Basil Hayden's a unique flavor that is light-bodied in taste. Basil Hayden's will mixed as a "Southern Citrus Smash."
Baker's: Named for Baker Beam, grandnephew of Jim Beam, Baker's bourbon is a robust, small-batch bourbon for the bourbon connoisseur. The mix of corn, rye and barley grains, yeast and seven soothing years in new oak combine to give this bourbon a deeply mellow, richly flavorful, medium-bodied taste, with a fruity, warm sugar-vanilla aroma. Baker's will be showcased in "Washington Apple."
June 29, 2008
Morton's The Steakhouse Lead Guests on a Bourbon Journey from Barrel to Bottle to Taste
Select Morton's Locations Hosts Premium Bourbon Events
Morton's The Steakhouse will be celebrating this distinctive American spirit in an evening tasting of premium bourbons. Guests will have the opportunity to sample a variety of select bourbons from the Small Batch Bourbon Collection and listen as one of only three Whisky Professors takes them on a fascinating journey from the barrel to the bottle - all complemented with Morton's fare.
Small Batch Bourbon Whisky Professors travel the American Whisky Trail in an effort to educate and entertain people about this American Native Spirit and are well trained to guide guests through a unique learning and tasting experience. During this event, a Whisky Professor will be on hand to share the expertise and distinction behind these delectable drinks.
"What an incredible time this will be for our guests who prefer bourbon," says Roger Drake, Chief Communications Officer at Morton's The Steakhouse. "These evenings promise to inform and delight them about the art and science of processing bourbon with the added benefit of taste comparison among four premium bourbons in signature cocktails," he continues.
Bourbons to be served in the Small Batch Bourbon Collection are:
Knob Creek: Knob Creek's bourbon is a small-batch bourbon, created in limited quantities from a recipe dating back two centuries. Aged nine years in charred American white oak barrels allows the bourbon to absorb more sugar, giving a sweeter taste and nose and full-bodied flavor. Knob Creek will be mixed in a "Mint Julep."
Bookers: The late Booker Noe, master distiller and grandson of Jim Beam, originally created Booker's as a holiday gift for his friends. This bourbon ages for six to eight years until it is bottled at its natural proof, straight from the barrel, uncut and unfiltered. Such care and consistency in the aging process delivers a range of intense flavors from oak tannin and smokey vanilla. Booker's will be mixed into a "Manhattan."
Basil Hayden's: Enriched by a hint of peppermint, Basil Hayden's mellow taste and dry, brief finish bourbon was developed in 1796. It is made in small batches and its recipe requires a larger percentage of rye than other bourbon recipes. It rests eight years in wood at a mild 80 proof. The spicy flavor of the rye and the sweet smoothness of the corn give Basil Hayden's a unique flavor that is light-bodied in taste. Basil Hayden's will mixed as a "Southern Citrus Smash."
Baker's: Named for Baker Beam, grandnephew of Jim Beam, Baker's bourbon is a robust, small-batch bourbon for the bourbon connoisseur. The mix of corn, rye and barley grains, yeast and seven soothing years in new oak combine to give this bourbon a deeply mellow, richly flavorful, medium-bodied taste, with a fruity, warm sugar-vanilla aroma. Baker's will be showcased in "Washington Apple."
Add to Favorites