Master Bourbon Academy

In my email inbox recently:

Introducing Master Bourbon Academy

 As a graduate of Woodford Reserve's Bourbon Academy, we want you to be the first to hear about the next evolution in bourbon discovery. Introducing Master Bourbon Academy - exclusively for those who've completed our general Bourbon Academy.

Woodford Reserve Master Bourbon Academy
 Saturday, August 8, 2015
 10:00-3:00 p.m.

 Experience every step of Bourbon making with a focus on barrel selection, batching and processing with Master Distiller, Chris Morris at the Woodford Reserve Distillery. Guests will char barrels, take barrel samples, learn how to determine proof, evaluate a variety of whiskies and bourbons and sit for a guided session with Chris Morris personally crafting a unique small batch. Learn professional bourbon nosing and tasting procedure from Master Taster Elizabeth O'Neil. Enjoy a gourmet bourbon-inspired lunch prepared by our Chef-in-Residence Ouita Michel and her team. Pre-requisite: must have completed a previous Bourbon Academy.


Count me in!  More details to follow.

Be well,
Technicolor  girl

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How about a Port City Brewery Tour?

I was asked about activities other than shopping the day after Thanksgiving. I suggested visiting a local winemaker, brewery, or distillery. This post is about Port City Brewing located in Alexandria Virginia. I learned of Port City's existence when I met Mike Smothers, a Port City employee, representing the company at the Strathmore Center for the Arts' Food Festival  in August 2014.

A visit to Port City gew in importance after tasting their Northwest IPA at a Chef Geoff's restaurant one evening. I contacted a buddy named Seton to see if he was available to visit Port City with me.

Port City conducts tours of its facility on the hour  7 days a week. Tickets for the tour can be purchased on site on in advance online. I purchased the tickets for our tour in advance.

Port City is not within walking distance of a metro stop, but can be accessed via metro and bus. I drove to Port City and found plenty of free parking in Port City's parking lot, on the street and in nearby parking lots.

The staff was friendly, helpful and knowledgeable about Port City's products.  Our tour was lead by Andrea. Andrea is a part time tour guide at Port City.  She told the group about the history of Port City and the steps in brewing beer. A container of glass container of hops pellets (a primary ingredient in beer) was passed around the group to look with specific instructions not eat the hops (in its natural form hops has the properties of  a  relaxant). Of  course, a member of the group didn't heed the instructions.

The Port City facility is tidy and well organized. As the group moved from one area of the facility to another I spotted a familiar image - a Woodford Reserve cask. I stopped and asked Seton to confirm what I was seeing. Seton confirmed it was indeed a Woodford Reserve cask. In fact, there were a few.  I asked Andrea about the casks. She told me to look out for an upcoming product featuring the casks. Could this be the beginning of a long standing relationship between Port City and me? The kitchen gods seemed to be saying yes, emphatically!

As the tour came to an end we passed a group of home brewers that had set up an information table. I chatted briefly  with Mr. Cohen, one of the home brewers. He's agreed to an interview with Technicolor dining, so please return to read Mr. Cohen's story.

The tour includes tasting of five (5) beers in Port City's tasting room. At this time Seton disclosed that he realty wasn't a beer drinker.  He did however, manage to try five of the beers. My favorites: Monumental IPA, Northwest IPA , Downright Pilsner, and Optimal Wit.  In addition Port City sells "growlers" - 32 or 64 ounce bottles filled with a beer of your choice. The best part -customers can bring the bottles back for refills. I am the happy owner of a  64 ounce Northwest IPA growler that I intend to get refilled as often as needed.














Food is not sold on Port City premises. However, guests can bring food with them or as some guests did, order pizza from nearby vendors.  I stopped at Hong Kong Express on Duke Street and ordered a deliciously prepared shrimp moo shi dish.



A tour of Port City is a fun outing for groups or individuals.Small children may become easily bored because the tour is adult focused. Seats are available in the beer tasting area. The bathrooms are clean and tidy. In addition to the brewery tours, Port City hosts other events including beer yoga . Check Port City's site for details.

Many thanks to the Port City team for a fun and informative visit. I plan to return; I have a growler that needs to be refilled!

Share are comments about your visit to Port City below. Let me know if you would like Port City to share their story here too.

Be well,

Technicolor dining

 image created by Ink+ LLC

A Belated Celebration of the Senses

Celebration of the Senses Day was June 24th. This is a day to fully exercise all five of your senses: smell, taste, touch, sight and hearing. I invite you to ponder  with me about the five senses from a Technicolor dining perspective.

All five senses are engaged in a dining experience (for those with  an impaired sense the remaining senses become enhanced/ more nuanced). Whether it's how the dish is plated,  the flatware used, the aroma of the dish, or noise level of the room, we are affected and we have a preference about which sense draws us or repels us.


Smell
I recently attended Woodford Reserve's Bourbon Academy. During the training we learned that personnel undergo sensory testing to determine how nuanced their sense of smell and taste is. The class was brought ten  jars of items to smell and determine what the scent is. The instructor told us that the sense of smell can be developed and that women tend to have a more nuanced sense of smell.  


Taste

The tongue's receptors tell us whether something in the mouth is hot, cold, bitter/sour, sweet or salty. What you prefer to taste is often  a matter of familiarity and preference.  I like tea because teas can be sweet, savory or bitter, prepared hot or cold,  and with the addition of sweetener, lemon, or other ingredients become more pronounced.


Touch
I've received quite a bit of commentary about my  dislike of okra. The primary reason I don't care for okra is how it feels (touch) on my tongue. In contrast, I like when spirits (e.g. bourbon, scotch, brandy) touch my tongue because the liquid seems to touch my tongue and slowly move to the back of my throat.





Sight
I clearly remember sending my pal BB a text with a picture of dish I was eating. Moments later BB replied that the dish was unappealing to her because it was monochromatic. BB also reminded me that the setting is also a factor - whether it's the plastic table cloth on a picnic table, the favorite tablecloth used for celebrations, or the 'special glasses' used when company visits it's the visual appeal the draws us.





Hearing
When I think of hearing I think of popcorn, the crunch of an apple and the crunch of fresh tortilla chips. As a child I loved Roald Dahl's Willy Wonka and the Chocolate Factory read to me  because I imagined Charlie eating the chocolate  bar with his grandparents, savoring each square.





Consider this: one of delights of summer is grilling, which can appeal to all five senses.

What's your primary sense?
What's your secondary sense?


May you have a day that celebrates all your senses!

Be  well,

Technicolor girl

National bourbon day!

photo courtesy of the internet

I was notified that today is National Bourbon Day. Bourbon is the most popular type of whiskey in the U.S. It was traditionally distilled in and around present-day Bourbon County, Kentucky. The region takes its name from the Bourbon dynasty, a royal lineage that ruled various European countries. Today, bourbon is distilled throughout the United States.

I'm sometimes asked 'what's the difference between  whiskey and bourbon?' Answer: all bourbons are whiskeys, but not all whiskeys are bourbons.  In order  to be labeled bourbon a whiskey must be produced in the U.S. from a grain mixture (called "mash") made up of at least 51 percent corn. It must be distilled to a maximum strength of 160 proof, bottled at a strength of at least 80 proof, and barreled for aging at no more than 125 proof. It must be aged in new, charred oak barrels. To qualify as "straight bourbon," the spirits must meet the above requirements as well as being aged for at least two years and containing no added coloring, flavoring or other spirits.

According to Bourbon Women, a membership organization serving women interested in bourbon and connected to the bourbon industry, the number of women bourbon drinkers is growing.

I will keep this post short as the dining gods have made it possible for me to learn today how bourbon is made at  Woodford Reserve. I want to be on time for class!

Coming soon: popular bourbon brands, bourbon recipes, learning how to make bourbon


Be well,

Technicolor girl





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