Denver Wine-Morton's DTC Barrel to Bottle Bourbon Tasting

Morton’s DTC location will present local Whiskey Professor David Mays on Friday, August 22 from 6:00 p.m. until 7:30 p.m. Tickets for this ”one of a kind” evening are $45 which includes tax and gratuity. Space is limited, so reservations are required. Please call Morton’s DTC location at (303) 409-1177 or visit www.mortons.com to make your reservation.

Small-Batch Bourbon Whiskey Professors travel the American Whiskey 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.

Local Whiskey Professor Mays, a former general manager at Kevin Taylor’s Dandelion and a graduate of the University of Colorado, has a passion and interest in sharing the history, process and many nuances of color, age and proof among the different bourbons. Mays is one of three Whiskey Professors who underwent in-depth training at the Jim Beam distillery in Kentucky and represent Beam Global Spirits & Wine from this educational experience.

“What an incredible time this will be for our guests who prefer bourbon,” said Zander Lens, the general manager of Morton’s DTC. “The evening promises to inform and delight about the art and science of processing bourbon with the added benefit of taste comparison among four premium bourbons in signature cocktails.”

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. Aging 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.

Booker’s: 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 smoky 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 be 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.

“We are eager to have guests attend the Small-Batch Bourbon Collection evening,” said Lens. “The format is perfect to showcase how to nose, sip and taste this spirit.”

Morton’s The Steakhouse in the DTC is located at 8480 East Belleview Ave., Greenwood Village. Dinner is served from 5:30 p.m. until 11 p.m. Monday through Saturday and 5 p.m. until 10 p.m. on Sundays.