Rob Williams: Bourbon 101 - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Rob Williams: Bourbon 101


Cincinnati mixologist Molly Wellmann was our professor this week.

She taught Jessica Brown, Dan Wells and I all about bourbon. She held class at the Old Kentucky Bourbon Bar in Covington's Mainstrasse Village.

Molly also owns Japp's in OTR and Myrtle's Punch House in Walnut Hills.

The first thing that I learned was that Bourbon doesn't have be made in Kentucky. It just has to be made in the U.S. However, most of the best bourbon, of course, is made in Kentucky.

It's made from grain and 51 percent of the mash has to come from corn. That mash is distilled and aged in charred wooden barrels. That's also a requirement for whiskey to be called bourbon. It can be aged for any length of time in any container as long as it is made from charred new oak.

The wooden barrel aging process tames the whiskey, gives it a more complex milder flavor and its color.

Molly also says with the first sip, swirl the bourbon around in the mouth. This will open your palette and you will be able to pick up on the subtle flavor notes.

Jessica was skeptical and so was I (Dan not so much). Molly was right though.

Also she says to open your mouth when smelling bourbon. This will allow you to take in more of the bourbon smell without singeing your nose hairs.

Molly was a great teacher and we had a heck of a time trying all the different types. She doesn't do this tasting for just TV types. You may want to get some friends and family together and learn all about bourbon.

Molly Wellmann definitely one of the reason that Cincinnati has become more civilized when it comes booze.


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