Bourbon

Now THAT’S an Education

Education

The way to get ahead today is with a great education and I’ve discovered just the course of study to make it the best:

Undergraduate:

Start with a Bachelor’s degree in Barbecue. Texas A&M College of Agriculture and Life Sciences offers a number of programs in food production, and while you are there, take advantage of the Texas Barbecue Program. Studies include a semester long class in barbecue (you can see the syllabus here) and barbecue camps and retreats, taught by experts like Aaron Franklin of Franklin Barbecue.

Honestly, I have followed this program for a while, and the Brisket Camp is one of my life goals.

Graduate:

Once you graduate, consider an MBA in Bourbon. Kentucky Midway University, set in the heart of Bourbon Country, offers an MBA in Tourism and Event Management which includes a semester in Scotland, visiting distilleries and learning all about their history. Classes include The History and Evolution of Bourbon, Kentucky Bourbon Tourism & Distilleries, and Bourbon Women: Craft to Consumption.

 

Check it out. All I can say is, the graduation parties must be a blast.

 

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Categories: Bourbon, Brisket | Leave a comment

My Humble Bourbon Beginnings

Jack Daniels

There was a time when the only whiskey I drank was Jack Daniel’s Old No. 7. I first started on Jack when in college, and continued through the years. I did add a couple of scotches to my cabinet (another blog post altogether) but for the most part, my glass was filled with Jack.

But recently I became aware of the growing tide of new bourbons. I began to consider trying something new, but I hesitated on deciding which one.

Then, on Twitter, and about a year ago I saw this:

Alton loves Woodford

Well, despite his choice of colleges, I find his temperament and pastimes to be in line with my own . . .

alton-brown-gun

. . .  so I gave Woodford Reserve a try. (After all, I cannot afford Pappy Van Winkle, even if I could find some.)

And that has led me to here:

 

Woodford

and here

Knob Creek

and here

Bulleit

and here

Ancient

and here

Old Crow Reserve

and, most recently, to here.

Buffalo Trace

 

As you can see, I have tried to cover a wide spectrum of bourbons, and I have sampled enough now, and compared enough, to announce that I will be publishing reviews of these bourbons in the coming weeks.

 

A note on one thing I insist on, that you may notice from the photos:

Few things annoy me more than a food review or drink review from someone, based on only one sample of the thing being reviewed. So know this: I won’t publish my review until I have visited an establishment at least twice, or until I have finished a whole bottle of the beverage.

More to come . . .

 

Categories: Bourbon, Review | Leave a comment

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