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Fork + Bottle

February 26, 2015 @ 6:30 pm


Join Proof on Main for our Fork + Bottle dinner series where guest brewers, distillers and wine makers create special pairings for a reception and prix fixe menus prepared by chef Levon Wallace. Our February dinner in the series will welcome Jimmy Russell of Wild Turkey. Join us at 6:30pm for an opening reception with cocktails and passed canapés, followed by a three-course dinner with tastings provided by Wild Turkey.

> For reservations, call 502.217.6360
RSVP and invite friends via facebook

About the distiller: Master Distiller James C. Russell, or Jimmy to anyone who has ever shaken his hand, has been making bourbon in Lawrenceburg, Kentucky at the Austin, Nichols Distillery for 54 years. Growing up just five miles from the distillery, Jimmy followed in the footsteps of his father and grandfather, learning time-honored traditions and techniques uniquely suited to the heart of bourbon country. He trained under Bill Hughes, Wild Turkey Bourbon’s second master distiller, and Ernest W. Ripy, Jr., the son of the original owners. It’s a small community of men who have mastered bourbon, and within this brotherhood, Jimmy Russell has gained a reputation as “the master distillers’ master distiller.”  From the first selection of grains through the entire distillation and aging process, he has fused experience and wisdom to create the finest examples of America’s spirit.


February 26, 2015
6:30 pm
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