French Lick to Debut Private Selection Woodford Reserve Bourbon

When you compare histories, French Lick Resort and Woodford Reserve Distillery have a lot in common: both started in the mid 1800’s, boast a National Historic Landmark and both are enjoyed best at a slow and relaxing pace.

It’s no wonder, we jumped at the chance to develop a small batch private label bourbon with the folks from Woodford.Master Distiller Chris Morris invited the French Lick team to the heart of Bluegrass Country to tour the distillery and take part in creating the unique blend. Morris walked the team through the process to help them identify characteristics of eight specially-selected barrels distilled between 1991 and 2004.

Check out this slideshow from the event.

After noting the characteristics of each selection, the group chose the flavor components that would become the distinctive French Lick Select Woodford Reserve Bourbon. Food & Beverage Manager Thomas O’Connor noted, “The flavor profile is predominantly citrus with a hint of honeysuckle and a touch of toasted marshmallow sweetness.”

The premium bourbon will be revealed during a special SOLD-OUT Woodford Reserve Dinner on Thursday, October 14 in the hotel’s signature restaurant, 1875: The Steakhouse.

1875: The Steakhouse Chef Zack Hill has created a special five- course dinner, using fresh local ingredients, to complement the bourbon.The meal will begin with an appetizer of Smoked Shrimp drizzled in spicy herbed tomato and bourbon coulis. Next, guests will enjoy a Yellow Tomato and Pepper Bisque served alongside herbed Bourbon Bread grilled cheese featuring Kenny’s Farmhouse Cheeses. The salad selection will feature an Arugula Caesar Salad with whole grain mustard and bourbon dressing. For the main entrée, guests will have a choice of an 8 oz. Bourbon Herb Marinated Filet Mignon or an Oven- roasted Duck Breast with bourbon Lingonberry sauce. Bourbon is even featured in the dessert; Chef Zach created a Persimmon Pecan Cookie with pumpkin gelato and vanilla bourbon air.

Sounds like a great event; can't wait!