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Monday, September 13, 2010

Food News / Food Events Maker's Mark Sip-osium at The Crunkleton

Posted by Emily Wallace @emily__wallace on Mon, Sep 13, 2010 at 3:00 PM

According to Gary Crunkleton, owner of The Crunkleton (320 W. Franklin St., Chapel Hill, www.thecrunkleton.com, 919-969-1125), the high mark set by Maker’s Mark bourbon back in 1958 just got squashed, or something like that. The Kentucky distillery, which has used the same formula for more than 50 years, just released its second recipe under the label Maker’s Mark 46 Bourbon Whiskey. And according to Crunkleton, it’s superior to the first. “I think it’s better than the original because it has a more aged barrel taste,” he explains.

You be the judge. Join Crunkleton along with Nikki Smith, the Southeastern Ambassador for Maker’s Mark, for the Maker’s Mark Sip-osium, a lecture and tasting scheduled from 7 until 10 p.m. on Sept. 15 at The Crunkleton.

Smith will lead participants through a sensory analysis, and with the aid of Crunkleton, mix 46 in Manhattans and Old Fashioneds. n addition, enjoy pork ribs and corn on the cob from The Original Q-Shack in Durham, plus music by Tim Stambaugh. Purchase tickets in advance for $40 by emailing Crunkleton at garycrunkleton@gmail.com.

Tags: Maker's Mark, The Crunkleton

        
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Monday, September 13, 2010

Food News / Food Events Maker's Mark Sip-osium at The Crunkleton

Posted by Emily Wallace @emily__wallace on Mon, Sep 13, 2010 at 3:00 PM

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