What bars opened in Lexington? What bars closed in Lexington? Here is a sampling of what is happening with bars in the Lexington area for April 2019.
The opening of Wise Bird Cider, the newest alcohol entry in Lexington’s Distillery District, was delayed earlier this year by the government shutdown. Read more about their progress here.
TUESDAY APRIL 2
Enjoy specialty made spring cocktails at the A Taste of the Races on Tuesday, April 2 at 4:30 pm, The Keeneland Shop.
THURSDAY APRIL 4
Lexington Young Professionals Association presents Talk Bourbon to Me, 6 pm, Base 110. Learn how to create a YouTube series and gain followers, then talk Bourbon and network.
WEDNESDAY APRIL 10
Kentucky Bourbon School, 6 pm, Kentucky Castle. Students will compare bourbons differentiated both by presentation (additional aging, batch vs single barrel) and also by differences across the six sources of flavor.
THURSDAY APRIL 11
Cocktail Pairing Dinner with Chef Samantha Fore of Tuk Tuk Sri Lankan Bites, 5 pm, West Main Crafting Co.
Craft on Tap – Beer Stein Design, 6 pm, The Living Arts and Science Center. Construct your own handmade ceramic beer stein using basic hand- building techniques and underglaze paints.
FRIDAY APRIL 12
Learn to make drinks with Castle & Key Master Mixologist at the Hamburg Liquor Barn on April 12 at 4 pm.
Tasting with Four Roses, April 12 at 5 pm, 21c Museum Hotel Lexington
SATURDAY APRIL 20
Perfect Mint Julep Class, 3:30 pm, Whiskey Bear in The Summit at Fritz Farm.
TUESDAY APRIL 23
Meet Woodford Reserve Assistant Master Distiller, Elizabeth McCall, on Tuesday, April 23. She will also be signing Woodford Reserve Derby Bottles at the Liquor Barn in Beaumont Center at 3:30 pm and at the Hamburg location at 5:30 pm.
FRIDAY APRIL 26
Meet and Greet with Castle & Key’s Master Distiller, Marianne Eaves, 5 pm, Hamburg Liquor Barn. Stop by to try some Castle & Key samples of vodka and gin and Marianne will also be signing bottles.
SUNDAY APRIL 28
Kentucky Bourbon School, 3 pm, Kentucky Castle. Students will compare bourbons differentiated both by presentation (additional aging, batch vs single barrel) and also by differences across the six sources of flavor.
This article also appears on page 13 of the April 2019 print edition of Ace Weekly.
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