Bourbon Dinner

Maker’s Mark 46 Bourbon Dinner

 On Thursday, April 25th, Schubas’ Harmony Grill and Maker’s Mark will host a “Maker’s Mark 46 Bourbon Dinner”. Guest speaker and Maker’s Mark Chairman Bill Samuels Jr. will lead guests through a four-course pairing, while also shedding some light on the history and distilling process behind one of America’s most beloved bourbons. Tickets are $59 (including tax & gratuity) and are on-sale now.

The dinner celebrates the company’s newest bourbon, Maker’s 46. Starting with a fully-matured Maker’s bourbon, seared French Oak staves are added to the barrels, providing a unique balance of caramel and toasted oak flavors. After several more months of aging, Maker’s 46 is born. Featuring a big, mouth-watering oaky finish, Maker’s 46 is still soft enough to hold on the tongue, even at 94 proof.

Growing up on Distiller’s Row in Bardstown, KY – son of Maker’s Mark Founder Bill Samuels, Sr. and godson of Jim Beam – Bill Samuels, Jr. has been an eyewitness to many milestones in bourbon history and has made history himself. A legend in the bourbon business, the seventh generation distiller has been hailed as many things: a maverick, one of the last true bourbon barons, a marketing genius, a visionary, and the best friend the Kentucky bourbon industry has ever had.

Bill’s father forever changed the bourbon industry when he introduced Maker’s Mark, the first ever premium bourbon, in 1953. The Samuels family had actually been making whisky in the U.S. since 1784, but the family recipe tasted so harsh it could blow peoples’ ears off. Tired of drinking whisky that burned on the way down, Bill Sr. was inspired to create a smooth- tasting sipping bourbon. And so, in dramatic fashion, he gathered around his wife and kids in their living room and burned up the 170-year-old family whisky recipe (singeing some of his daughter’s hair in the process). Bill Jr. was just a boy then and little did he know he was watching history in the making.

Reception Cocktail:
Celebrate 46 [Vanilla bean infused Maker's Mark 46 Bourbon topped with Ruffino Prosecco and a dash of cherry bark vanilla bitters]

First Course:
Maker’s Mark Whiskey
Garlic Baguette with house sausage, Maker’s mustard, shaved fennel & leek and smoked Gorgonzola

Second Course:
Lemon Grass Infused Maker’s Mark
Wit beer Mussels with orange, ginger, lime leaf and toast

Third Course:
Maker’s Mark 46
Seared Bison loin with rainbow chard, charred spring onion, root vegetable puree and Maker’s demi-glace

Fourth Course:
Spring Cocktail
Citrus sorbet with rhubarb and berry coulis and candied mint