Whiskey Traveler

Sascha's

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In a Nutshell

Guests sample & learn about different whiskeys and beers from Buffalo Trace Distillery & Heavy Seas Brewing Co.; four-course meal included

The Fine Print

Promotional value expires Jan 26, 2015. Amount paid never expires. Must provide 21+ ID to receive alcoholic beverages. Reservation required. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. Valid only for option purchased. Merchant's standard cancellation policy applies (any fees not to exceed Groupon price). Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • $78 for one ticket to Whiskey Traveler whiskey & beer tasting event ($120 value)

The event will be held on January 26 at 6:30 p.m. at Sascha’s, and a four-course meal is included.

Menu includes:

First course: Roasted apple parsnip soup with small salad of mixed greens, beets, pumpkin seeds, and bourbon blueberry vinaigrette.

Second course: Pan-seared duck breast, butternut squash ravioli, and bourbon maple syrup.

Third course: Short rib, Bourbon BBQ, jicama slaw, and smoked gouda potato gratin.

Fourth course: Rosemary, goat cheese, and cake bourbon reduction.

Ingredients are subject to change based off of availability.

Bourbon: Kentucky Kernels

Whiskey uses many grains, from rye to malted barley, but only one ingredient makes it bourbon. Share Groupon’s toast to the joys of the true American spirit.

A spirit distilled from malted grain, whiskey has been made in Europe for centuries—especially in Scotland, where Scotch whisky—no e––reportedly filled glasses as early as the 1400s. Around the 18th century, however, as the colonists across the Atlantic began to assert their independence, they needed a distinctly American spirit. Enter bourbon. Distilled at 160 proof or less, bourbon uses a mash bill—or mixture of fermented grains—that consists mostly of the true grain of patriots: corn. By law, at least 51% of a bourbon mash must be made of corn, and—just as importantly—the spirit must age for at least two years in new, white-oak barrels, their insides charred to enhance the whiskey’s brown, smoky flavor. Although any place in the United States can produce bourbon, most batches come from Kentucky, where an abundance of limestone in the water infuses the product with a consistently pure taste.

Since almost all straight bourbons involve the sour-mash method, in which whiskey from one batch jump-starts the next (much like using a starter for a yogurt culture), any given distillery produces a reliable product from year to year. However, flavors can vary in the bottling process: small-batch bourbons are aged in separate barrels but blended prior to bottling, whereas single-barrel bourbons travel straight from the barrel to the bottle, never interacting with their cousins, ensuring each bottle tastes slightly different.

Like any great invention, the origin of bourbon is disputed. The name derives from Bourbon County, in Kentucky’s central Bluegrass Region, though the first proper batch of bourbon was more likely whipped up in 1789 in nearby Scott County. Nevertheless, because barrels often traveled through Bourbon County on their way to the Ohio River, location and potation became one and the same, and the name stuck.

Merchant Location Map
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    Sascha's

    527 North Charles Street

    Baltimore, MD 21201

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