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Tag: St. Augustine

  • From Curiosity to Certification

    From Curiosity to Certification

    A Bourbon Birthday in St. Augustine.

    There are birthdays… and then there are experiences. This year, for Tammy—my wife, my partner in every sense, and the center of my world—I wanted to give her something that felt worthy of the life we’ve built together. Something beyond a bottle, beyond a dinner—something we could experience side by side. For a bourbon girl at heart, the answer revealed itself easily: dive headfirst into the spirit she loves.

    So we packed our curiosity (and a healthy respect for oak) and made our way to the storied streets of St. Augustine—a place where history lingers in the air as tangibly as the sea breeze. Our destination? The remarkable St. Augustine Distillery. Our mission? To earn the coveted Certified Bourbon Steward designation through the Stave & Thief Society.

    Sunday morning, just before the class started at St. Augustine Distillery

    A Sunday Morning Worth Savoring

    At precisely 10:00 AM on a Sunday—yes, Sunday—we began our journey. Now, before anyone raises an eyebrow, let’s be clear: this wasn’t about indulgence. This was about education, discipline, and a deep reverence for one of America’s most iconic spirits.

    The course, led by Executive Bourbon Steward Brian (a man whose passion for whiskey is matched only by his ability to make it approachable), immediately set the tone. No pretension. No gatekeeping. Just storytelling, science, and sensory exploration.

    And for the next five hours… we were all in.

    Breaking Down Bourbon (Without Breaking the Magic)

    The beauty of the Certified Bourbon Steward program lies in its balance. It respects bourbon’s rich legacy while demystifying it for enthusiasts at every level.

    We explored:

    • The legal framework that defines bourbon (more nuanced than most realize)
    • The importance of mash bills and grain composition
    • Fermentation and distillation techniques
    • Barrel aging—arguably where bourbon earns its soul
    • Flavor identification using the Stave & Thief sensory framework

    Brian didn’t just teach—he connected dots. Suddenly, caramel wasn’t just caramel. It was the result of char levels, lignin breakdown, and time. Vanilla wasn’t just a note—it was a story.

    And yes… there were tastings.

    Strategically placed. Purpose-driven. Eye-opening.

    Where Craft Meets Community

    There’s something undeniably special about learning bourbon inside a working distillery. The St. Augustine Distillery isn’t just a backdrop—it’s part of the curriculum.

    The aroma of grain, the quiet hum of production, the visual poetry of barrels resting in anticipation—it all reinforces what you’re learning in real time. You’re not just hearing about process—you’re standing inside it.

    It’s immersive in a way that no classroom could ever replicate.

    Earning the Title

    After five hours of deep diving, note-taking, nosing, and tasting, it all came down to the final exam.

    There’s a moment—right before you begin—where the weight of what you’ve just learned settles in. Not in a stressful way, but in a “this actually matters” kind of way.

    Because it does.

    This certification isn’t about memorization. It’s about understanding.

    And when we completed that exam and earned the title of Certified Bourbon Stewards through the Stave & Thief Society… it felt exactly right.

    A fitting end to an unforgettable day.

    Certified Bourbon Stewards

    Why This Experience Matters

    In the world of wine and spirits, it’s easy to fall into patterns—regions we know, styles we trust, bottles we reach for without thinking.

    This experience challenged that.

    It reminded us that:

    • There is always more to learn
    • Every spirit has a story worth understanding
    • Education deepens appreciation in ways consumption alone never can

    And perhaps most importantly—it gave us a shared experience. One that we’ll carry into every future pour of bourbon, every conversation, every recommendation.

    Gratitude Where It’s Due

    A heartfelt thank you to:

    • Brian, our instructor, for his authenticity, patience, and undeniable passion
    • The incredible team at the St. Augustine Distillery for creating a space where education and craftsmanship thrive
    • The Stave & Thief Society for elevating bourbon education and making it accessible, structured, and meaningful
    The bourbon girl with a bottle to commemorate (and celebrate) the accomplishment

    Final Pour

    Would we recommend this experience?

    Without hesitation. Without qualification.

    Whether you’re a seasoned enthusiast, an industry professional, or someone just beginning to explore the world of bourbon—this course delivers something rare: clarity, confidence, and a deeper connection to the spirit in your glass.

    And for Tammy—this bourbon birthday wasn’t just a celebration.

    It was a milestone 🥃

    SOMM&SOMM Recommendation:
    If you love bourbon, don’t just drink it—understand it. The journey is worth every minute… and every sip.

  • How One Hotel Restaurant Made Our 44th Anniversary Unforgettable

    How One Hotel Restaurant Made Our 44th Anniversary Unforgettable

    Tammy and I travel for food and drink the way others chase sunsets — with an agenda, a notebook, and an appetite for the unexpected. On a three-day jaunt to St. Augustine to celebrate our 44th wedding anniversary we found plenty to love, but one evening at Castillo Craft Bar + Kitchen quietly rearranged the star chart: this was not simply a nice hotel meal. It was a masterclass in what service, craft cocktails, and properly thought-out cooking can do when they cooperate.

    The Prosecco Welcome — and a Thoughtful Surprise

    Earlier that afternoon, we discovered a chilled bottle of Prosecco waiting in our room’s refrigerator — a quiet gesture from the team that set the tone before we even stepped into the restaurant. When we did arrive (an hour ahead of our reservation), we were greeted with a fresh glass of Prosecco, introduced to the staff, and seated by the window.

    Then came the moment that sealed Castillo’s reputation in our minds: shortly after we were seated, a lively family of 13 or 14 adults and children was placed nearby. The children, understandably, vied for attention while the adults settled into animated conversation. Within minutes, the restaurant manager, Daniel, intervened with effortless class. He moved us to a private dining room with a single table for twelve — effectively giving us the most private, romantic setting in the house. It was an astute and gracious move, and one we will never forget.

    Cocktails with Gravitas

    We decided to begin with classics: Tammy ordered an Aviation, I a Paper Plane. Both were mixed with respect for tradition. The Aviation balanced lemon’s tart brightness with the nutty-cherry note of maraschino and a whisper of crème de violette — floral but never perfumey. The Paper Plane, a test of proportion, was taut and bittersweet, bourbon’s warmth underpinning Aperol’s orange bitterness and amaro’s herbal pull. Two classics rendered with conviction.

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    Amazon: SIPS & STORIES: Twists on the Classics

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    Starters with Intention

    • Spanish Onion Soup (Castillo’s twist): Dry sherry lifted the base of caramelized onions, Manchego added a salty sheep’s-milk edge, and Gruyère brought nutty depth. The bread held texture rather than sinking into soggy oblivion. Purposeful, not gimmicky.
    • Pan-Seared Scallops: Golden exterior, luminous center — textbook scallops. Grapefruit and Brussels slaw delivered acid and bitterness; toasted walnuts brought texture and a subtle caramelized edge; parsnip purée offered a sweet earthiness. A dish of balance and contrast.

    The Mains — Precision and Poise

    We ordered separately and shared:

    • Dry-Aged Duck Breast — with confit, potato purée, seared tomato and mushrooms, and a cherry-coffee demi-glace. The duck was properly seared and the fat rendered cleanly. The demi-glace married classic cherry with a clever roasted coffee bitterness that harmonized with the mushrooms. A modern, inventive take that never felt like a stunt.
    • 6-oz Filet Mignon — with potato purée, root vegetables, charred mushrooms, and a blackberry-port demi. Filet is mild by nature; the demi provided fruit depth without over-reduction. Charred mushrooms contributed savory grounding.

    The Wine Choice

    We chose a Burgundy Pinot Noir. Its red cherry and earthy underbrush notes paired seamlessly with the duck’s cherry-coffee sauce, while its acidity and gentle tannins refreshed each bite of filet and demi. A Cabernet would have bullied the plates; Pinot offered conversation instead of domination.

    Sweet Farewell and Spirited Encore

    Dessert arrived in the form of raspberry-filled chocolate truffles — tartness wrapped in richness, a refined way to close. But the evening wasn’t over. Daniel and his team drew us into conversation about mixology, inviting us to sample cocktails destined for the next menu. To be trusted with in-progress creations, to taste and talk shop with equal enthusiasm, was the rarest gift of all: inclusion.

    A Recommendation from a Picky Pair

    Castillo Craft Bar + Kitchen may technically be a hotel restaurant, but that label undersells it. Here, cocktails are crafted with reverence, dishes are built on contrasts and precision, and service is the invisible framework that allows it all to shine. The thoughtful surprise of Prosecco, Angelica’s professional warmth, Daniel’s extraordinary attentiveness in relocating us to a private space, and the invitation to taste what’s to come all combined to turn our 44th anniversary into a celebration of craft and care.

    For those who care about detail, timing, and the artistry behind both food and drink, Castillo Craft Bar + Kitchen is not just a place to dine — it’s a destination to remember. Cheers 🥂

    Note on images: We were so engaged with the staff and enamored by the experience that we didn’t stop to take photos during our anniversary dinner. Fortunately, the images featured throughout this article are sourced from Castillo Craft Bar + Kitchen’s website, which offers up-to-date visuals that accurately reflect the atmosphere, cuisine, and presentation we enjoyed.