Maker's Mark Sip-osium at The Crunkleton | Food
Food
INDY Week's food blog

Archives | RSS

Monday, September 13, 2010

Maker's Mark Sip-osium at The Crunkleton

Posted by on Mon, Sep 13, 2010 at 3:00 PM

makers46_-Makers-Mark-.jpg
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: ,

Pin It

More by Emily Wallace

Comments

Subscribe to this thread:

Add a comment

INDY Week publishes all kinds of comments, but we don't publish everything.

  • Comments that are not contributing to the conversation will be removed.
  • Comments that include ad hominem attacks will also be removed.
  • Please do not copy and paste the full text of a press release.

Permitted HTML:
  • To create paragraphs in your comment, type <p> at the start of a paragraph and </p> at the end of each paragraph.
  • To create bold text, type <b>bolded text</b> (please note the closing tag, </b>).
  • To create italicized text, type <i>italicized text</i> (please note the closing tag, </i>).
  • Proper web addresses will automatically become links.

Latest in Food



Twitter Activity

Comments

"Incredibly racist" strikes me as a bit harsh (not to mention a bit simplistic)
http://www.huffingtonpost.com/danielle-cadet/once-you-go-black_b_5198599.html …

by p80n on The U.S. Open Beer Championship Taps Raleigh's Lynnwood Brewing Concern as the Country's Third Best Brewery (Food)

Sure. It's because it refers to a well-known racist stereotype.

by Brian Howe, INDY managing editor for arts & culture on The U.S. Open Beer Championship Taps Raleigh's Lynnwood Brewing Concern as the Country's Third Best Brewery (Food)

Most Read

No recently-read stories.

Visit the archives…

Most Recent Comments

"Incredibly racist" strikes me as a bit harsh (not to mention a bit simplistic)
http://www.huffingtonpost.com/danielle-cadet/once-you-go-black_b_5198599.html …

by p80n on The U.S. Open Beer Championship Taps Raleigh's Lynnwood Brewing Concern as the Country's Third Best Brewery (Food)

Sure. It's because it refers to a well-known racist stereotype.

by Brian Howe, INDY managing editor for arts & culture on The U.S. Open Beer Championship Taps Raleigh's Lynnwood Brewing Concern as the Country's Third Best Brewery (Food)

Ok INDYWEEEK, help is understand why "once you go black" is "incredibly racist?"

by ksmtundu on The U.S. Open Beer Championship Taps Raleigh's Lynnwood Brewing Concern as the Country's Third Best Brewery (Food)

This is the best sauce known to man

by Laura gerrard on Cackalacky debuts new Sweet Cheerwine Sauce (Food)

It's 3211 Old Chapel Hill Rd.

by Allen Kennedy on Erstwhile Raleigh Landmark Finch’s to Reopen in Durham in July (Food)

© 2017 Indy Week • 320 E. Chapel Hill St., Suite 200, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation