Bourbon Tasting

Join EmpowerU for an Exclusive Tasting!

Thursday, April 11, 2019

Class Sponsored by Nita and Roger Thomas–Thanks!

Come join us at Shumrick & Leys Distillery in Norwood for a fun evening. For a cost of $12/person (pay at the door) we will tour the distillery, sample 4 flavors, and Empower U will provide FREE food.
The brainchild of Terry Shumrick, a career winemaker, and two partners, Shumrick and Leys entered the burgeoning craft spirit movement in April 2017.  Enter Shumrick and Ley’s Tasting Room through the building’s back parking lot to discover its true inner musings.  Like any good Speakeasy, it’s like walking from black and white into technicolor, as you find a rustic, barrel-filled bar area, and the pleasant smell of fermenting spirits.  The Tasting Room is open exclusively on Friday and Saturdays evenings.  Live music typically fills the building on Friday nights, and patrons can find an eclectic, creative line of craft cocktails including a Norwood Mule, with blackberry vodka and ginger beer, to pair with their in-house barbeque.
Located in an industrial section of Norwood, Ohio at 2810 Highland Avenue, the former Banasch’s Sewing Company building’s exterior, belies an inviting interior.   Shumrick and Leys is open to the public every Friday 4-10 PM and Saturdays 1-10 PM.  Tours are available upon request.  Plenty of room for private parties, schedule online or call.
Phone:  513-429-5657
Speaker Bio:
Terry Shumrick made wine at his family’s winery, Chateau Pomije Winery in Guilford, Indiana, where he was also the chef. He has been the winemaker for Stone Brook Winery in Camp Springs for the past 11 years.   Making wine for more than 30 years, Terry said it wasn’t a stretch to go from making wine to making spirits. He pretty much does everything himself in his Norwood distillery, including lots of experimenting. Right now, he’s got a tequila fermenting. “I’m making a 100 percent organic agave tequila in Norwood, Ohio,” he said. “That’s gotta be a first.” Shumrick uses two all-copper stills that he likes for their ability to mellow and deepen flavor. He aims for a smooth, mellow style.  In addition, the distillery’s tasting room will carry sweet wines from Stone Brook (as well as dry ones from Tobin James).
When the distillery isn’t open Terry spends the rest of the week in the distillery and bottling area, in what he refers to as heaven.  He cultivates Bourbon, Bourvin (bourbon aged in wine barrels), Aged Dark Rum, Vodka Distilled with Blackberry, and Tequila among other small batch spirits.  All liquors are created in a 100% copper still, vital in assisting with flavor profiles.  Many of Shumrick’s creations are aged in winery-used barrels from his brother’s winery Tobin James Cellars, based in California.
“Being a winemaker, the one thing I know how to do is ferment things,” he said. “I’m like a fermentation scientist.”

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