Gary and I went to Bourbon's Bistro this afternoon. Gary came by the Filson and I gave him the tour. I will let him describe that tour since as I told him, I tend to be a little jaded working in the 100 year old mansion every day. We had lunch next door at the 316 Ormsby restraunt and then I had to go by Julian's and pick up a bottle for a tasting I am doing for the English Speaking Union at U of L. Julian and Preston then decided to join us for the "bourbon lesson" John and Jason wanted me to give the wait staff at the restraunt at 3:00. We drove to the place and parked in the lot next door. This is the first time I saw the place since it opened and I was impressed as we walked by the front windows and saw that the kitchen has windows allowing patrons to see the chefs cooking before they walk in the door.
We got there a little early and we drank some old bourbon while waiting for the staff to arrive. We had the Old Fitzgerald from the bottle they gave me last week. Jason had been into it a little, but it was still about 60% full and tasted very nice. We tasted it next to the Pappy 15yo and were suprised at how close the noses were in the two products. The taste was different with a lot more wood in the 15yo, but we all agreed the 6yo held its own and in many ways was the superior product. Julian was wishing he could get some more bottles of it now. They also had a 6 yo bottled in bond (1948-1954) Old Forester that was given to them and it was a very fruity product with lots of dates or very ripe apricot flavors with vanilla and a hint of spice. I had brought along some tasting glasses and they were impressed with the difference that glassware made in the experience of tasting bourbon. Julian is going to hook them up with the company that makes the Glencairn glass and that might become the tasting glass for people who order the bourbon neat at the restraunt. As I told them, the majority of people who drink their bourbon on the rock will just as hjappy with the old fashioned glasses that they are using now, but when they get a customer who does drink their bourbon neat orders a drink, it would be nice to give them the product in the tasting glasses for that extra umph they get from the glass.
When the staff arrived, I had about 45 minutes to educate them about bourbon. Not an easy task. I started by pouring some Wild Turkey 80 proof and taking about traditional bourbon made with rye. Defined bourbon (51% corn etc...) and let them nose it in the old fashioned glass and the glencairn glass to demonstrate to them how something as simple as glassware can make a difference. I then poured some Maker's Mark and talked about wheated bourbon, listed the wheated bourbon brands and explained that Julian's products fall into this category, but also in a more narrow category of being extra aged products as well. I followed this with some Jack Daniel Old No. 7 and explained why Tennessee whiskey was different from bourbon. Then poured some Jim Beam rye explaining that rye was at least 51% rye, etc... We finished with some Platte Valley Corn whiskey a defined corn whiskey and the fact that they use used cooperage to age corn.
After that I talked about the three categories of bourbon as Brown-Forman defines them and how that could help them advise customers who were unsure what bourbon to try. I told them how the customer wanted to drink their bourbon would help decide which category to try. One of the ladies then asked about what to do when a customer asked for a Pappy and coke. I suggested that they might want to advise them that they could try a cheaper wheated bourbon such as OLd Fitzgerald 1849 and have a similar taste. Julian suggested that he has seen many bartenders who refused to do this and Preston chimed in by saying the bartender then usually serves the coke and Pappy seperate so if they insisted on mixing them, the customer would have to do it themselves.
I ended the lesson with a brief description of tasting bourbon neat. What can be learned from color, followed by the nose, then the taste with finally the finish. By that time they were ready to get ready to open so I told them that the best thing they can do is practice and learn. That tasting can not be learned in one quick lesson.
All this time Gary, Julian and Preston were standing there taking it in and adding questions and comments as needed. We finished off the time with some Very Old Fitzgerald Bottled in Bond (1963-1971) and checked out the photographs on the wall and talked while the crew did final prep before opening. Julian and Preston had to go and Gary wanted to get back down to Bardstown tonight by 7:00 so we left as well. It would have been nice to stay for dinner, but Gary was going to have some tough traffic with construction on I65 in Shepherdsville and rain was moving in so it was best not to wait any longer. I drove back to the Filson so Gary could get his car and I headed home.
I have not ate there yet, but one of my co-workers went there on opening night and enjoyed it. She said the Bourbon chocolate Bread Pudding was to die for so I know what I am having for dessert when I do get to eat there.
They have just opened and have not worked everything out yet, but after Derby they want to get tasting glasses. They want to sell 3 bourbon fights for tasting and they are interested in the computer at the bar with a link to this site so customers can see what we think about a bourbon before they buy. If this happens, I think we need to do more tastings so they can have a wide choice to choose from and that includes different reviews of the same products.
Gary may have gotten a little more than he bargined for by stopping to see me today. I think he was a little overwhelmed, but I hope he had fun. It is a tough job, but someone has to do it.
Mike Veach