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Bourbon, Whiskey and Wine

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         Why Bourbon?

Bourbon is one of the oldest and varied barreled spirits in America. In spite of its popularity, it still remains unknown to so many markets. Most people are unaware of the vast number of brands, levels and types of bourbons that exist and are used in so many cocktails, foods and other delicious recipes. Bourbon also has a unique history and special distilling process that produces remarkable rich smooth flavors that are able to complement the widest range of palates. Due to its vast range of stock, with a different taste, history and specialty behind each brand, along with a mysterious attraction, bourbon was chosen to be the cornerstone of the club.

What about Whiskey?

All bourbon is whiskey, but not all whiskey is bourbon. While bourbon is a special  whiskey that’s generally made in Kentucky, ordinary whiskey is just whiskey. However, whiskey is still the core of bourbon. There are various types of whiskey, including Tennessee, Irish and Scotch that are not just whiskey, but are also very special based on their distilling standards, geographical locations, and aging processes. Their standards make them brothers, sisters and first cousins to the bourbon families. This is why the club welcomes the comparisons of those whiskey brands that have the same or higher levels of character as so many bourbons have such as Uncle Nearest Whiskey.

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         Where is the Wine?

Wine is only a Barrel Buddy in regards to comparing the experiences and the culture of bourbon whiskey. We must admit, we all love wine and its exquisite classes of taste and aroma. However, its delicate form stifles its ability to penetrate the palate and stretch it to its limits like some of the brilliant distillations of bourbon. In the context of full course meals, the delicacies of wine are able to complement the vast tastes of cuisines. We know several members prefer the taste of their meals to be rich and undisturbed in order to completely hear the heart of the chef. This is why we often recommend certain wines to coexist within the nature of our events, especially those aged in bourbon barrels.