09/20/23
By Rebecca Herman McBrayer

We had planned this trip for a year and now it was the final day.  It was time to pack up the car and check out of the Old Bardstown Inn so we could head to Mammy’s for breakfast.  No Bloody Mary for Wayne because they don’t serve alcohol until 10 AM on Sunday. He got the Big Bird once again and I tried a rather tasty stuffed French toast. It was stuffed with a cream cheese filling that was divine.

We saw Chris Thompson, one of the Scotchy Bourbon Boys, and chatted with him a bit – great guy.

Since the shops weren’t open, we relaxed in our car a bit before heading to the line.  Even getting there a tad before 10 AM, we were still about 50th in line. 

Once the gates opened, we again stopped by Jim Beam – No Booker’s.  Headed to the Heaven Hill line, long as usual, but we were able to chat with fellow Evansville Bourbon Society members Justin and John.  As we waited, we heard reports of allocations being marked off of the board.  In other words, selling out.  But there was still Select Stock 17 year old so we waited it out.  We knew we would be close and weren’t giving up our spot.  We were to the door and there were six bottles left.  It would come down to whether or not the couples in front of us would get 1 or 2.  Amazingly, Justin, John, and I got the last 3 bottles of that offering!

While I was waiting in line, Wayne saw Steve Nally, Master Distiller for Bardstown Bourbon Company, and he walked over to chat with him.  We also grabbed a photo with him.  Steve is always ready to talk about bourbon, the festival, Bardstown, etc. He wanted to know if I had tried all of their samples yet.  I said, not yet today but I had throughout the weekend.  He encouraged us to go and get some – they are free! Haha.

We headed to the craft area as we wanted a moment to catch up with Rebekah Neeley before the crowds entered. She noted how incredibly busy they had been and we all concurred that it was nice that there had been a bit of rain the night before to cool it off a bit and reduce the dust.

We ventured about for a few samples here and there and then headed to the VIP tent to rest a bit and see who was there.  We didn’t have long in there as our final add-on event was at 12:30 PM.  

To the Great Tent we went for Bourbon, Bacon and Biscuits, Featuring Michter’s. This is an event we tried to get tickets to in 2022 but were unsuccessful.  We were greeted with instructions to visit the various stations: Bacon and Biscuits Buffet, Cocktails, Pours of their US1 Straight Bourbon, Pours of their 10 year old bourbon and single barrel bourbon. The buffet was excellent.  Bacon, scrambled eggs, sausage meatballs with spicy bourbon jelly, biscuits and your choice of 3 types of gravy or bourbon apple butter, fruit, salad, and bundt cake.

Once everyone was seated, the presentation began.  The speakers were Andrea Wilson and Dan McKee.  Andrea is the Executive Vice President and General Manager at Michter’s as well as the Master of Maturation at Michter’s Distillery in Louisville. In 2022, Andrea was inducted into the Kentucky Bourbon Hall of Fame. Dan is Executive Vice President and the Master Distiller at Michter’s Distillery in Louisville. They has a wonderful banter, much like siblings. We learned that she was employee #7 and he was #8.  

They spoke quite a bit about their process.  They prefer a low barrel entry proof of 103 proof.  After aging, the spirit typically exists the barrel at 110-112 proof. It then requires less water to reach the desired bottling proof and their philosophy is it keeps the product more flavorful. One thing they do differently than many/most Kentucky distillers is that they heat cycle their warehouses in the winter.  They believe this keeps more barrels consistent in the aging process.

Throughout the talk, we paused to sample the 3 offerings: US*1 American Whiskey 83.4 pf, US*1 Kentucky Straight Bourbon Small Batch 10 Year Old 94.4 pf, and Bourbon Single Barrel 110.2 pf.

Following the event, we stayed after for an opportunity to chat with Andrea and Dan and get a picture with each of them. Once again, people who work in the bourbon industry seem to be a very special breed … they are kind, caring, knowledgeable and treat one another like family.

As an aside, throughout our time in the Great Tent there was a very heavy downpour of previously unpredicted rain.  We were very grateful to be sheltered.  Just as the event concluded, the rain stopped and the sun returned!

We decided to make a trip to the VIP tent to see what might be happening there.  We were not hungry after the Bacon, Biscuits, and Bourbon event, but knew there might we something of interest.  We walked in just in time for the last bit of sampling of Filmland Spirits “Town at the End of Tomorrow – The Future Wants Its Bourbon.” It was fantastic and it gave us another chance to chat with Troy, the CEO. 

We were about to sit down when we learned the next VIP Rare sampling was about to take place and Dan McKee was there to unveil and introduce it.  To be very honest, I had not heard of these before – Bomberger’s & Shenk’s. They are Legacy Spirits. Bomberger’s Declaration honors the legacy of the former distillery known as Bomberger’s in the 1800s, and later as Michter’s in the 20th century. Similarly, Shenk’s Homestead Distillery Sour Mash Whiskey honors the legacy of historic American whiskey future, John Shank, who founded a distillery later known as Michter’s. 

It was time to make the rounds for some final goodbyes.  We finally had a chance to chat with Royce Neeley and got a photo with him and Rebekah. Plus, we needed a bottle of their juice!

As we walked through the festival a last time, I remembered that we hadn’t visited Barrel Craft, so we made a stop – and a purchase there! 

Shortly after hitting the road home, there was the James B Beam campus.  I said – we have to stop there! I had heard from other festival goers that they had Booker’s in the gift shop.  Yes they did.  2023-02 Apprentice Batch plus 2023-03 Mighty Fine Batch.  In addition, there was a special release of Legend – Yamasaki Cask Finish Blend.  Those three would conclude our bottle acquisitions for this trip!

It was a fabulous bourbon festival.  Thank you to all who worked tirelessly to plan every detail. We can’t wait to attend again in 2024!

Cheers!

Rebecca

09/17/23
By Rebecca Herman McBrayer

Friday was the first FULL day of the KBF.  We decided to head to the area at 8 AM and we were rewarded with a prime parking place. We then walked to Mammy’s for breakfast.  Whew – they were slammed but we had time and knew the wait would be worth it – and it was.  Wayne kicked things off with a Bloody Mary.  He then chose the omelette while I had country fried steak.  

We walked over to the Blind Pig Bourbon Market to get a bottle of Milam & Greene since they were not able to sell at the KBF this year.

At about 10:30 AM we proceeded to get into the VIP line as the gate was scheduled to open at 11 AM.  We were several hundred back and knew we should have gotten there earlier.  It’s always a tough call – stand in line extra long to get in or stand in line at a distiller’s tent when you get inside.  Lines are lines!

Just as the line started to move, Wayne was asked to do an interview with American Whiskey Magazine.  I went on in because we had a plan and I knew he would find me at the Jim Beam line.  Yup – just as as planned it.  They had a nice selection of bottles for offering; however, we were targeting (1) KBF special selections and (2) hard-to-find ones that we did not have in our collection.  We were successful in acquiring both.  The KBF Barrel Select for 2023 is a Knob Creek Rye.  Our other one was the Hardins Creek – Boston.

Our next order of business was to find the entrance for the VIP tent and secure a bottle locker – because no one wants to carry bottles around all day!! We were successful with both quests. We spent a bit of time in the VIP tent as the AC and a comfortable chair reinvigorated us to start the rounds.

First stop – Neeley Family Distillery!  While Royce and Rebekah were not there, PawPaw was and he was signing bottles of his Birthday Barrel. We were the first to buy it and got Bottle #1.

We tasted at Blue Line and Blue Note.  Next was Lucky Seven. We were able to meet both the Master Distiller and Master Blender. It was interesting to chat about their process and where their ideas for mashbills and finishes are derived.  We enjoy their products and it was fun to taste a few of their newest releases..

A new one for us was Lawrenceburg Bourbon Company.  We had a nice discussion with Greg, their Founder and Master Distiller, and picked up two bottles as well.

We did tastings at Wild Turkey and Lux Row.  Then headed over to the main stage to enjoy the band and await the “Pairing Bourbon and Cigars” talk featuring Stephen Fante.  

We were inspired by the cigar discussion and headed over to the Angel’s Envy Cigar Lounge with Philip Stinson.

Next we determined that lunch was in order so we went back to the VIP tent.  Fruit cups, sliders, deviled eggs and my favorite bite of the buffet …. Mini Hot Browns.  YUM!  The food, AC, and a large cold bottle of water gave us our second wind!

It was time to head to our first “add-on” experience at the Great Tent for The Bourbon Engagement, featuring James B Beam.  We got a table up front – always better to see and hear over those who can’t keep quiet! We were greeted with a cocktail made with Little Book 7.  We were also provided neat pours of Knob Creek and Little Book.  There was a small plate of delights provided by The Kitchen Table – who is part of the James B Beam campus. 

Fred and Freddie Noe spoke, shared stories, and answered questions.  We have been at several events with them and they are always wonderful.  They are authentic, open, and funny.  Fred has a great storytelling approach and always brings a smile. He shared stories of getting started in the business with his dad and his “training” in those days. Freddie contrasted with his own experience.  It was terrific and the time flew by.  Of course, they took time for pictures afterward.

It was now after 5 PM and we were tuckered out!  Back to the tent to retrieve our bottles from the locker and then we headed out.  Which reminds me – we were able to get a bottle of the Bardstown Goose Island Collaboration as well!

Another fantastic day of the KBF 2023 was in the books.  Two more days to go!

Cheers!
Rebecca

09/16/23
By Rebecca Herman McBrayer

It is finally here.  The Kentucky Bourbon Festival in Bardstown, KY.  This is our second year to attend and it should prove to be a bit different experience for several reasons.  First, it’s not our first rodeo.  Second, we have VIP tickets.  Third, we completed the Kentucky Bourbon Trail in May. Plus, we know several people who are attending and it will be great to see them as well as the folks we have met along the trail.

We headed out on our 150 mile trek at about 11 AM.  With the time change, we anticipated arriving just in time to check into our lodging.  We were thrilled to be staying exactly 1 mile from the festival grounds – a great improvement over last year when we had to stay 20 miles away in Elizabethtown. Booking almost a year in advance, we were able to secure the Old Bardstown Inn (motel).  When we arrived, our room was ready and lower level as requested.  While not fancy, it has all we need and even a small refrigerator and microwave. 

First up, the Bourbon in the Air Reception at the festival grounds. Bardstown was HOPPING for a Thursday night and traffic was heavy.  We opted to park at the same little spot we found in 2022 – the only parking spot on a little side street and only two blocks to the gate.  As always, it is fun to chat with fellow bourbon lovers while waiting in line.  We met people from Florida, New York, and Chicago.  Everyone has a story and it is great to hear what brought them to the KBF this year. 

Finally, the gates opened at 5:30 PM and it was time to kick it off! Naturally, we were greeted with a cocktail as we entered.  Let the fun begin!  The layout was very similar with a few minor adjustments so we were able to quickly acclimate and determine where we wanted to head first.

The Buffalo Trace tent was our first stop.  The folks from Barton’s were pouring Sweet Wheat 1792 and Thomas S. Moore. We had never had either of those and each pour was terrific.  The only bummer was that they would not be selling any bottles.

Next we decided to not follow the crowd and head to the Craft Distiller area.  With a great spot. There was Barry Brinegar and RD1 Spirits as we entered!  It was nice to chat with him and his wife, Tori, while sipping on his wonderful RD1 with the Amburana wood finish. 

Our next taste was at Heaven’s Door.  Wayne tried the Revelation while I sampled the Ascension.

We returned to the main area to visit a place we love – Bardstown Bourbon Company. We had read of their latest collaboration release and were hoping there would be a sampling – we were not disappointed. 

Goose Island Bourbon County: Kentucky Straight Bourbon Whiskey finished in Goose Island Bourbon Country brand stout barrels. They were not selling it for the reception but we knew we would be able to acquire a bottle on Friday.

Just across the way were our friends at Green River Distilling!  Both Aaron Harris (Master Distiller) and Caryn Wells (Brand Ambassador) were at their booth.  We chatted, sampled, and had fun – as always!

Nearby, another favorite – New Riff.  They had a special single barrel just for the KBF.  As always, it had a great nose and taste – PLUS – they were selling that evening.  New Riff became our first bottle purchase of this year’s KBF!

We wandered a bit more.  Visited with Bulleit, Maker’s Mark, and Rabbit Hole.  Each had a terrific pour.

Next we noticed a place we were unfamiliar with – Milam & Greene.  We got a couple of pours and took a rest in their comfy chairs.  A lovely lady came to ask how we were enjoying our choices. We asked if the Master Distiller would be around and she said – that is me – I’m Marlene (Holmes).  She proceeded to talk about her journey in the industry and affectionately discussed how she “cut her teeth” at Jim Beam.  She also called over Heather (Greene), their Master Blender. We loved meeting her and plan to stay in touch.

Our final, and very important stop – the buffet!  It was a fantastic spread with a wide range of choices.  While we enjoyed it all, my favorite bite had to be the Kentucky Hot Brown Macaroni & Cheese.  Wow! Just crazy good.

It was nearly 9 PM and time to head back to our hotel.  It was a great night, but with the full festival kicking off on Friday, we need to rest up!

Cheers and Happy Trails!
Rebecca