Fresh Bourbon Distilling Company is recognized by the State of Kentucky as the first African-American produced bourbon in the state since slavery. Sean and Tia Edwards founded Fresh in 2017 with a vision to craft their spirit differently. Their beautiful tasting room is located in downtown Lexington, adjacent to Thoroughbred Park. They plan to soon break ground on a new $5.4 million, 34,000 square foot distillery and entertainment center in Lexington’s Distillery District. We met Sean and Tia a few months after our visit at a tasting at Liquor Barn in Lexington. They are a delightful couple.
The mash bill of their bourbon is unique. It is classified as a four-grain bourbon, containing 60% corn—less than most of their peers—and is complemented by honey malt, malted wheat, and malted rye. It is bottled at 95 proof. We were impressed by the gift shop that greeted us as we entered from Main Street. The tasting room, hidden behind a curtain in the back, rivals any other tasting area in other distilleries in the state. It is stunning, inviting, charming, and comfortable.
This was our thirty-eighth tasting in the past year, and it was perhaps the most unique and enjoyable experience yet. Just my wife and I attended, and we were introduced to George, a personable and knowledgeable student from the University of Kentucky, who guided us through our tasting and mixology class.
We began with a sensory exercise, comparing the aromas of the bourbon to a selection of about twelve vials of different scents, including clove, honey, molasses, mint, rosemary, green tea, and coffee. We matched these aromas with the bourbon’s nose, then paired the flavors found in the bourbon with food morsels like chocolate, craisins, pecans, cinnamon Chex, and honey. The morsels were in the foreground, while the aromatics were in the background in the image below. It was a refreshing way to experience bourbon.
Next, we crafted our own version of the Old Fashioned. They provided an array of bitters, including my go-to Angostura, as well as Peychaud’s, orange, cherry, and chocolate. While I love an Old Fashioned, I had never done a side-by-side comparison of bitters or realized how many varieties existed. I found the exercise enjoyable.
I preferred the Angostura and orange bitters but was not fond of the chocolate. My wife enjoyed the orange and cherry and found the chocolate “interesting.” We then used our two favorites to create our own Old Fashioned with their bourbon, a fitting conclusion to our tasting at Fresh Bourbon.
The tasting room on Lexington’s Main Street is open Wednesday through Saturday. Tastings begin at noon and are offered in hour-and-a-half increments, with the last tasting starting at 7:30 p.m. Each session lasts just under an hour and a half.
Mark Meade is the author of The Bourbon Journey, a travel guide that highlights our iconic bourbon distilleries and the experience of bourbon tourism. This column serves as a natural extension of the book. All rights reserved. For questions or comments, contact the author at [email protected].
