Bourbon in Kalamazoo: Smoke, Spice, and a Splash of Story

Bourbon is more than caramel color and campfire vibes—it’s American-made mythology in a glass. A little corn, a lot of patience, and time inside toasted oak gives bourbon its signature notes: vanilla, toffee, baking spice, and that warm, slow “Kalamazoo-in-October” finish. Around here, we like our bourbon with character, our cocktails with balance, and our nights with just the right amount of trouble.

A Spirited Kalamazoo History

Kalamazoo’s relationship with whiskey runs deep. As early as the 1830s, locals were producing and pouring spirits with gusto. In 1837, the “Big Village” had fewer than 1,400 people but somehow went through over 1,000 gallons of whiskey in a single year. Within a decade, there were two distilleries and six breweries buzzing in town, fueling saloons and barn-raising parties alike.

Back then, whiskey wasn’t fancy—it was survival, celebration, and social glue. Pioneer workers at barn-raisings were often rewarded with “black-strap,” a rough mix of molasses, water, and whiskey served straight out of a wash tub. Spirits were even sold “over a board fixed between two trees” for three cents a tumbler.

Fast forward nearly 200 years, and that spirit-forward heritage lives on. Kalamazoo is now home to award-winning distilleries like Green Door Distilling, founded in 2014. Their bourbon, aged in Michigan oak, has pulled in medals at the San Francisco World Spirits Competition, proving Kalamazoo’s still got whiskey swagger.

What Makes Bourbon… Bourbon?

Short version:

  • All-American: Must be made in the U.S.
  • Corn-forward: At least 51% corn in the mash bill.
  • All about the barrel: Always aged in new, charred oak.
  • Straight bourbon: Aged 2+ years with nothing added but water for proofing.

The mash bill matters:

  • High-rye = peppery, spicy, bold.
  • Wheated = smooth, pastry-shop soft.
  • Balanced = caramel, vanilla, oak harmony.

How to Taste Bourbon (Without Overthinking It)

  1. Look: Swirl gently, notice legs and color.
  2. Smell: Nose with your mouth slightly open—catch vanilla, clove, citrus, brown sugar.
  3. Sip: First taste sets the stage; second sip opens the full flavor.
  4. Tweak: Add a drop of water to unlock hidden notes—or pour it over one big rock and let it ride.

Class Spotlight: Bourbon Cocktail Class at Crafted Copper

Sunday, October 19, 2025 • Downtown Kalamazoo

We’re dedicating a whole night to the bourbon you love and the cocktails you’ll actually make at home.

What you’ll do:

  • Break down mash bills, proof, and barrel char (without the jargon).
  • Learn the technique behind the Old Fashioned—stirring, dilution, citrus expression.
  • Mix a Crafted Copper twist on a bourbon classic, made seasonal and bold.
  • Taste through a couple of distinct bourbon styles, including nods to Kalamazoo’s own distilling revival.

What you’ll get:

  • Two cocktails (plus guided tasting sips).
  • Hands-on tips to carry into your own home bar—or to show off next time you hit our tap wall.
  • Recipe cards to take home.

Seats are limited, and they’ll go quick. Gather your crew, book your spots, and maybe even roll a few duckpin frames after class.

From Frontier Whiskey to Crafted Copper

Kalamazoo’s whiskey story runs from frontier “black-strap” to Green Door’s award-winning bourbon—and now to Crafted Copper’s cocktail classes.

Here’s your chance to be part of the next chapter. Pour, stir, sip, and savor the bourbon that’s been woven into our city’s fabric for nearly two centuries.

Duck. Pour. Sip. Repeat.
We’ll see you October 19th.