Bourbon, baked goods, and salumi? Really — what else do you need?
That’s what’s on offer at this great masterclass into the magic of fermentation put on by Russell’s Reserve Kentucky Straight Bourbon on Monday 17 September during Sydney Bar Week next month.
Hosted by Russell’s Reserve Brand Ambassador Jay Lambert, you’ll learn about the fermentation techniques that go into bourbon production, whilst master salumi artisan Michael Dalsk will speak to cured meats and expert baker Antonio Zambarelli will discuss how fermentation is applied to bread.
This is just one of the 29 great events lined up over five days of Sydney Bar Week, taking place between Saturday the 15th and Wednesday the 19th of September. It’s set to be the biggest Bar Week yet — get over to the Bar Week site here and get your RSVPs and tickets sorted before they run out.
What: Russell’s Reserve Kentucky Straight Bourbon: Fermentation Workshop
Date: Monday, 17th September
Time: 3pm – 5pm
Where: Kittyhawk upstairs, ‘The Officer’s Mess’ – 16 Philip Lane, Sydney
The Details: Father & Son Bourbon Master Distillers, Jimmy and Eddie Russell, have created a unique bond through their unwavering commitment and passion for high quality craftsmanship. To celebrate this bond, Russell’s Reserve invites you to a hands-on workshop to learn about the fermentation techniques applied to bourbon, cured meats and bread. Join Russell’s Reserve Brand Ambassador Jay Lambert, expert baker Antonio Zambarelli and master salumi artisan Michael Dalsk who will share their family legacy, heritage and secrets to enrich your fermentation repertoire.