BenRiach Scotch Whisky Luncheon at Ostra

The cleverly named “Peet Rose” cocktail was created by Ostra for this event.

I recently attended a lunch tasting of BenRiach Scotch Whisky at Ostra. This was an invitation I was thrilled to receive; I don’t know a ton about Scotch, and the easiest way to learn more about a spirit is to attend a tasting led by an expert. BenRiach is a 120 year-old distillery of single malt scotch; its acquisition by Louisville-Based Brown-Forman in 2016 certainly makes it more accessible to Kentucky’s whiskey lovers. Stewart Buchanan, BenRiach’s Global Brand ambassador, led us through the tasting of four BenRiach expressions, each of which was paired with a creative and delicious food course.

Stewart Buchanan, Global Brand Ambassador for BenRiach.

In walking us through the tasting, Stewart pointed out that many folks who are new to Scotch often associate the spirit with heavy notes of smoke and earth. The peat flavor is is introduced into the spirit by drying the core grain — malted barley — over peat smoke for several hours. BenRiach offers both peated and unpeated expressions, offering a lot of room for exploration of the spirit’s flavor.

Tasting notes for BenRiach Whiskys

BenRiach 10 Year:

This accompanied our starter dishes of a kale pallet, oysters, and spotted prawn ceviche. I loved the mix of a lighter whiskey with these fresh and citrusy dishes.

Proof: 86

Nose: toffee, vanilla and pear

Palate: green apple, sherry, clementine

Finish: light spice, nutmeg

Ostra’s Jay Kale salad with citrus vinaigrette and goat cheese.

BenRiach 20 year

This accompanied a main corse of Wild Boar Gemelli, truffle honey fries, and crispy brussels sprouts. Honestly, the whisky and the pasta were so amazing together that I completely overlooked my blogger duties. I loved the interplay of the gamey boar with the sweet, lightly smoky whisky. I really liked this expression a lot; the notes were more familiar for someone versed with American whiskeys.

Nose: Baked Pear

Palate: honey and red wine

Finish: lemon and barley

We finished with two peated expressions, Benriach Curiositas 10 Year and BenRiach Authenticas 25 year. These were served with two amazing desserts: the cricket flour brownies and the red velvet churros with cayenne nutella dipping sauce. While I’ve never been one for peated whiskys, this pairing really worked well to coax out the notes of the spirit. I don’t fully trust my palate enough to give tasting notes on the peated whiskys; I simply haven't worked with them enough to get a great read on what I’m tasting and smelling. The Authenticas 25 year opened up to a lovely raisin palate, which worked well to cut the indulgent chocolate notes of the dessert. (And that churro was nothing short of lfie-altering!!)

Thanks so much to Brown-Forman, BenRiach, Lemonade PR, and Ostra for the invitation. I look forward to further pursuing my nose for Scotch!

Brown-Forman Cooperage Tour and Coopers' Craft Tasting

Last Friday, I got THE BEST birthday present… from Brown-Forman!

I had the opportunity to visit Brown-Forman’s Cooperage, which I’ve wanted to see for so long! I was among a group of bourbon writers invited to tour the cooperage and sample the newest Brown-Forman bourbon expression, Coopers’ Craft Barrel Reserve. Brown-Forman is the only Kentucky bourbon company that crafts barrels in-house, and the Coopers’ Craft brand of bourbon pays homage to Brown-Forman’s coopers.

Barrel Head Pressing at Brown-Forman

The tour was amazing and so, so cool! We learned that the cooperage produces 300 barrels a day, at the rate of about 1 barrel per 45 seconds! Each barrel is made of approximately 29-33 oak staves, which are pieced together without any glue or nails — it’s simply the cooper’s skill with staves and hoops!

Barrel Assembly at Brown-Forman Cooperage

Every bourbon lover knows that a brief char on the inside surface of the barrel is responsible for so much of the color and flavor of the final distillate. What you might not know is that the smell of charred barrels is pretty heavenly!

Y’all, it was such a wonderful experience. We heard about some of the most loyal employees — a three-generation family of coopers (including a female cooper!) and a cooper who’s on the three-month countdown to his fifty year anniversary. It’s clear that safety, sustainability, and community are the utmost goals of the cooperage!

The cooperage is located next to the new Coopers’ Craft homestead experience. We were among the first to sample the second expression of the Coopers’ Craft line, Barrel Reserve.

While the original Coopers’ Craft bourbon is low proof (82.2), the barrel reserve is 100 proof. Barrel Reserve utilizes a unique, chiseled barrel which allows the bourbon to penetrate into the barrel more deeply . The result is a stronger, spicier expression than the original Coopers’ Craft.

Tasting notes for Coopers’ Craft Bourbon

You can find my Bourbon + Boweties bangle at Lawrenceburg’s Sweet Mash Goods.

After we tasted the original and barrel reserve expressions, we were treated to a boulevardier cocktail.

Best of all, we were joined in the tasting by Brown-Forman Master Distiller Chris Morris. It’s always a treat to talk with Mr. Morris. He’s so brilliant and funny and he knows literally everything about bourbon!

You can visit the Brown-Forman Cooperage and Coopers’ Craft Homestead exclusively through Mint Julep Experience tours.