Burtons’ Red Heat Tavern of South Windsor hosted a showcase tasting event on Oct. 20 featuring Connecticut brand Up n’ Down Rock and Bourbon. The event was a homecoming for the brand’s founder, Justin Morales, who worked for the Burtons earlier in his career. He said, “I learned so much. The restaurant group trains on seven principles that I still use to this day: integrity, initiative, knowledge, quality, teamwork, balance and fun.” Morales helped open multiple locations during his tenure. The event celebrated Up n’ Down Rock and Bourbon, which will be featured in all Burtons’ New England locations. “We’re truly proud to be working with Justin again, this time in another capacity with his company Up n’ Down Rock and Bourbon. This return speaks to our culture, nurturing and growing talent at Burtons Grill,” said Denise Herrera, Vice President Food and Beverage, Burtons Grill & Bar/Red Heat Tavern. Morales rebooted an old-fashioned recipe to create Up n’ Down Rock and Bourbon, an 80-proof spirit made with premium Indiana bourbon and crystallized rock candy that is mixed with fig, birch, rock candy, honey and bitters, among ingredients, bottled at Central CT Distillers in East Hartford. The bourbon can serve both as a ready-to-drink sipping spirit on its own or as a versatile mixer. Two other expressions are available—Up n’ Down Pumpkin Mash and Up n’ Down Colonel’s Cut—all distributed by Brescome Barton.