Official Release Party Set for Tom’s Foolery Ohio Straight Bourbon


On Wednesday, November 5th, the Cleveland Bourbon Club will help host the official coming out party for Tom’s Foolery Ohio Straight Bourbon. The event, to be held at Market Garden Brewery (1947 W. 25th St., 216-621-4000), also serves as a book release and signing for “Bourbon, Strange: Surprising Stories of American Whiskey,” penned by renowned whiskey writer Charles Cowdery.

In addition to tastings, there will be a meet-and-greet with both Cowdery and Tom’s Foolery owner and distiller Tom Herbruck. Short speeches, a Q and A session and a raffle will follow.

Tom’s Foolery Ohio Straight Bourbon is a classic pot-distilled bourbon made from scratch using local grains and traditional mashing, fermenting, distilling and aging techniques. The sour mash bourbon is made the old-fashioned way, namely by employing open wood fermenters and copper pot stills in place of continuous column stills. The bourbon is aged in charred oak barrels for at least two years. It contains zero added colors or flavors.

Out of the barrel the bourbon clocks in at around 107 proof. It is “proofed down” to 90, filtered to weed out any errant bits of wood or char, and bottled by hand. Each bottle bears a sticker that identifies the contents right down to the batch and barrel. Consumers can go to the Tom’s Foolery website to unearth details such as the particular mash bill, the maker of the barrel and even its char level. This is true small-batch bourbon.

These first batches of bourbon — now landing on liquor store shelves — are the very first to be released by Herbruck. He also crafts and sells fine apple brandy, and in spring, he will release his first batches of rye.

“It is absolutely exciting,” says Herbruck about the big bourbon release. “This has been a dream of ours for more than five years. Every step of the way has been fun. I think people are excited about the taste, for starters, but also that it’s a well-made product.”

The fun starts at 5 p.m.

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Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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