January 2024 Kentucky Straight Bourbon Whiskey Tasting

January 31, 2024January 31, 2024 / bourbonjourney / Leave a comment

01/31/24
By Rebecca Herman McBrayer

Please be sure to read our approach to Tasting Whiskey if you haven’t already.

For this tasting, Wayne and I decided to select three Kentucky Straight Bourbon Whiskeys. Such whiskeys have all the requirements of bourbon: Made in the U.S, distilled at <= 160 proof, barreled at <= 125 proof, aged in new, charred oak containers, bottled at >= 80 proof. Straight bourbon means it is aged at least 2 years (and must have an age statement if less than 4). In addition, to be Kentucky Straight Bourbon, it has the additional requirement that it must be produced and aged at least 1 year in the state of Kentucky.

For this tasting, we selected expressions from the Kentucky Bourbon Trail Craft Tour: The Bard Distillery, Bluegrass Distillers, and James E. Pepper Distilling Co.

The Bard: Cinder & Smoke

Mash Grains – Corn, Rye, Malted Barley
Proof – 94
Age – At least 4 years

Color – Medium Amber
Aroma – Honey, baking spices, smoke
Taste – Honey, caramel, vanilla, brown sugar; Tasted with dried cranberry – very similar but there is a buttery taste and the black pepper finish is gone; Tasted with a pecan – baking spice, caramel, and some light oak; Tasted with dark chocolate – creamy, buttery, caramel.
Finish – lingering with black pepper
General Notes – Solid bourbon with a nice balance of tastes.

Bluegrass Distillers: Bottled-in-Bond

Mashbill – 75% yellow corn, 21% rye, 4% malted barley
Proof – 100
Aged – At least 4 years

Color – Medium amber
Aroma – Honey, salted caramel, vanilla, green tea, light fruit
Taste – Honey, pear, oak, butterscotch; Tasted with dried cranberry – more fruitiness again a very light caramel with a really smooth finish with a hint of cinnamon; Tasted with a pecan – more buttery with the pecan, less cinnamon, finish is very light now; Tasted with dark chocolate – strong pepper on the finish.
Finish – Lingering baking spices such as nutmeg and cinnamon as well as black pepper
General Notes – Very nice, full-bodied, drinks like it would be a warm hug in the cold

James E. Pepper: Decanter Barrel Proof

Note – this decanter is a recreation of a historic bottle from 1945
Mash grains – Corn, rye, malted barley, malted rye
Age – average of 5.5 years
Bottled – from barrel, uncut, unfiltered
Proof – 105.7

Color – Darker amber
Aroma – Strong caramel, toasted oak, fruit and nuts
Taste – Cherry, raisins, caramel, citrus, toasted oak, cinnamon; Tasted with dried cranberry – the fruit is a little different and less forward, buttery, cinnamon finish; Tasted with a pecan – baking spices with caramel and a hint of cocoa and a light cinnamon finish; Tasted with dark chocolate – creamy, buttery caramel, a little bit of cinnamon and baking spices, would like pair well with a dessert
Finish – dried fruits, rye spice, cinnamon
General Notes – Beautiful bottle with an inviting complexity, a great pour

Comparison and Ranking

Aroma
Wayne: Bluegrass, James E Pepper, Cinder & Smoke
Rebecca: James E Pepper, Cinder & Smoke, Bluegrass
Taste
Wayne: James E Pepper, Cinder & Smoke, Bluegrass
Rebecca: James E Pepper, Cinder & Smoke, Bluegrass

Discussion – We enjoyed each of these even though they are incredibly different. Perhaps that is one of the reasons that we love bourbon so much – they are all labeled Kentucky Straight Bourbon Whiskey and they are each their own unique offering. What they have in common is that each have rye as their second grain.

**James E Pepper is right in the midst of our favorite profile. It is caramel and fruity with just the right pop of baking spices.
**Cinder & Smoke is loaded with honey, caramel, vanilla, and brown sugar with the added interest of smoke and black pepper.
**Bluegrass BIB is honey, pear, oaky, and finishes with nutmeg and black pepper.

How to chose? For a cocktail, we know that Cinder & Smoke is amazing in an Old Fashioned (especially a smoked one). Overall, it will depend on your day and what you are in the mood to enjoy. Today, we rank them as listed above. However, the great thing about bourbon is that if we do this again in a few months, the ranking could very well be completely different.

We recommend them all and they would be terrific additions to a bourbon collection, especially since they are so different. Have you tried any of these? What did you think?

Cheers,
Rebecca

Photos by Rebecca Herman McBrayer

NOTE: The bourbons in this review were purchased by us. We were not compensated by the spirit producers for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.

January 2024 Dominican Rum Tasting

January 24, 2024January 31, 2024 / bourbonjourney / Leave a comment

01/24/24
By Rebecca Herman McBrayer

Wayne McBrayer shares our plans for a rum tasting.

Please be sure to read our approach to Tasting Whiskey if you haven’t already. We were unable to acquire dried cranberries or pecans and decided to substitute raisins and peanuts. This made for an interesting tasting experience!

Rum? While visiting Punta Cana for a conference, Wayne and I quickly discovered that drinking bourbon was going to be a challenge because the offerings were incredibly limited. Therefore, we determined that we would drink the local favorite – Dominican Rum! Our bartender, Carlos, recommended Ron Barceló and Brugal.

**Carlos** – Dreams Onyx Resort, Punta Cana

Part 1: Brugal – Añejo, XV, and Extra Viejo

Distillery – Brugal, Dominican Republic
Proof – All are 37.5% alcohol, 65 proof
Mashbill – Unknown, but they use molasses from the Dominican Republic

>>Brugal Añejo (añejo indicates a premium aged, dark rum)
*Aging – up to five years in used bourbon barrels of American oak with a medium toast
*Color – bright, light amber
*Nose – light on the nose, sugarcane almost a honey, just a slight hint of chocolate
*Taste – buttery, light honey, brown sugar, slight caramel with white pepper on the back
*Tasted with a raisin – sweeter and the pepper is gone
*Tasted with a peanut – it brought brought out a warmth to the beginning and was more savory, less sweet

>>Brugal XV
*Aging – a blend of rums aged 3-8 years in white American oak casks and rums aged 2-3 years in ex Pedro Ximenez sherry casks
*Color – bright, light amber
*Nose – sweet, molasses or sugarcane
*Taste – caramel, honey, molasses, citrus, dried fruit, small hint of white pepper on the finish
*Tasted with a raisin – more flavors seem to be popping out honey molasses brown sugar. Much fruitier, a hint of chocolate.
*Tasted with a peanut – a bit of smokiness, enhanced the sugarcane, and still a hint of pepper on the finish

>>Brugal Extra Viejo (extra viejo, meaning extra old)
*Aging – the rums in the blend are aged from 3 to 8 years in ex-Bourbon casks
*Color – bright, deep amber
*Nose – deep aroma, molasses, slightly smoky, hint of spice, dried fruit, cocoa, more complex
*Taste – vanilla and caramel, smokiness, touch of honey, finishes with a hint of cinnamon and white pepper
*Tasted with a raisin – molasses forward but the smokiness and complexity is limited
*Tasted with a peanut – very pleasant, smooth, sweeteness returned.

Ranking – Extra Viejo, XV, Añejo

Part 2: Ron Barceló – Añejo and Gran Añejo

Distillery – Ron Barceló, Dominican Republic
Proof – Each are 37.5% alcohol, 65 proof
Mashbill – Unknown, but they use 100% pure sugarcane harvested from their own plantations

>>Barceló Añejo (añejo indicates a premium aged, dark rum)
*Aging – aged for 4 years in ex-Bourbon oak barrels
*Color – bright amber
*Nose – molasses sugar, caramel, light spice
*Taste -baking spices, light molasses and fruitiness, hint of white pepper on the back
*Tasted with a raisin – the raisin muted many of the flavors, but brought the molasses forward and added a stronger white pepper finish.
*Tasted with a peanut – there’s just not much flavor and it seems to be all peanut.

>>Barceló Gran Añejo (gran añejo indicates a premium extra aged, dark rum)
*Aging – aged for up to six years in ex-Bourbon oak barrels
*Color – amber
*Nose – caramel, butterscotch, cotton candy
*Taste – honey, sweetness caramel, cotton candy, and baking spices (nutmeg) on the finish.
*Tasted with a raisin – chocolate, vanilla, caramel
*Tasted with a peanut – caramel remains, hint of chocolate covered peanuts, caramel corn

Ranking – Gran Añejo, Añejo

Part 3: Ron Barceló – Imperial Onyx and Imperial

Distillery – Ron Barceló, Dominican Republic
Proof – Each are 40% alcohol, 80 proof
Mashbill – Unknown, but they use 100% pure sugarcane harvested from their own plantations

>>Barceló Imperial Onyx
*Aging – aged up to ten years in oak barrels with a high toast degree, subsequently filtered from real Onyx stones to obtain a rum with intense, deep notes and a unique character.
*Color – deep amber
*Nose – toasted brown sugar and a woodiness
*Taste – like it’s been finished in a different style barrel very similar to what we get in bourbon, hints of cherry, vanilla, coffee, and nuts.
*Tasted with a raisin – loses some of the complexity it does, but molasses comes forward
*Tasted with a peanut – it’s a little hot as it leans towards a cinnamon finish or perhaps allspice

>>Barceló Imperial
*Aging – aged for up to ten years in lightly toasted oak barrels
*Color – copper, amber
*Nose – honey, slight caramel or butteriness, and a very light baking spice
*Taste – spices, caramel, vanilla, dark brown sugar or toffee, oaky, slight hint of white pepper
*Tasted with a raisin – more peppery, caramel, fruity, good with the raisin.
*Tasted with a peanut – sweet, woody and a pepper finish.

Ranking – Imperial Onyx, Imperial

Comparison and Ranking of Top Tastings

*Nose – Imperial Onyx, Extra Viejo, Imperial, Gran Anejo
*Taste – Imperial Onyx, Extra Viejo, Imperial, Gran Anejo

Discussion – Wayne and I felt that they are all good. If we were to take only one home with us, it would be the Barceló Imperial Onyx. If we could add a second one, it would be the Brugal Extra Viejo … and that is exactly what we did … bought two to bring home.

Carlos and the other bartenders were awaiting our thoughts. We shared and they didn’t disagree. When we asked what they drink, they each said, without a doubt, the Brugal Extra Viejo as it is HALF the price of the Barceló Imperial Onyx, yet outstanding.

Wayne and I have never been lovers of rum; however, our Punta Cana visit help to bring a new appreciation of this spirit as well as hone in on what we prefer in a rum. These will be a great addition to our spirit collection and a very nice occasional drink.

Cheers,
Rebecca

Photos by Rebecca Herman McBrayer

NOTE: The spirits in this review were purchased by us. We were not compensated by the spirit producer for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.

January 2024 Rye Whiskey Tasting

January 17, 2024February 11, 2024 / bourbonjourney / Leave a comment

01/17/24
By Rebecca Herman McBrayer

Please be sure to read our approach to Tasting Whiskey if you haven’t already.

What constitutes a rye whiskey? The US guidelines for rye whiskey are very similar to those of bourbon except that it must be at least 51% rye. In addition, rye whiskey often has other grains, such as wheat, corn, and barley. Rye whiskey must be distilled to no more than 160 proof, or 80% alcohol by volume (ABV) and it must be aged in new, charred-oak barrels. For additional information, read Rye Whiskey, part of the Sunday Spirit Notes.

For this tasting, we selected rye whiskey from Jim Beam, MB Roland, and Still630.

Knob Creek Kentucky Straight Rye Whiskey

Distillery – Jim Beam, Clermont, Kentucky
Aged for seven years in charred barrels and bottled at 100 proof.
Mashbill – 55% rye, 35% corn, and 10% malt
Color – medium amber
Aroma – sweetness of rye grass; hint of mint; caramel; ginger; green apple
Taste – W: baking spices – nutmeg; R:less sweet, slight mint, tea, hint of dill and white pepper; with dried cranberry – W: nutmeg is stronger; R: rye grass and sweetness is back; with a pecan – W: leads with nutmeg; R: spicy/cinnamon, lost “flavor”
Finish – warm linger; light spices and vanilla
General Notes – A very solid pour of rye whiskey

MB Roland Kentucky Straight Rye Whiskey

Distillery – MB Roland, Pembroke, Kentucky
Single Barrel, Still and Barrel Proof
110.2 Proof
Mashbill – 68% rye, 27% white corn, 5% malted barley
Color – medium to dark amber
Aroma – W: cherry sweetness; R: roasted nuts, sweetness of rye grass, brown sugar, clove, robust
Taste – W: nuttiness, rye grass, then coffee; R: caramel covered nut, rye, mint, cocoa, buttery, all spice; with dried cranberry – W: rye grass bomb with mint & no finish; R: HOT and lost much of flavor profile; with a pecan – W: rye and cinnamon; R: rye and cinnamon
Finish – W: coffee; R: warm, sweet, rye and cinnamon spice
General Notes – This rye takes you on a journey of sweetness and spice and everything nice!

Still630 Rally Point Straight Rye Whiskey

Special Evansville Bourbon Society Barrel Pick
Distillery – Still630, St. Louis, Missouri
Single Barrel, Cask Strength
123 Proof; 4.75 years old
Mashbill – undisclosed
Color – medium to dark amber
Aroma – W: caramel, sweet, smokiness; R: mint, sweet, rye
Taste – W: rye, mint; R: mint, dill, sweet rye; with dried cranberry – W: very sweet rye grass, warmer; R: dark choc mint, citrus/orange, cinnamon; with a pecan – W: strong rye grass; R: much hotter, bitter choc
Finish – W: warm cinnamon; R: warm cinnamon
General Notes – A terrific cask strength rye and it is easy to see why they have won so many awards and typically sell out of RallyPoint

Comparison and Ranking

Aroma
Wayne: MBR, KC, S630
Rebecca: MBR, S630, KC
Taste
Wayne: MBR, KC, S630
Rebecca: MBR, S630, KC

Discussion
We enjoyed all three of these rye whiskeys. Knob Creek Rye is solid and easy very accessible with a terrific price point. The RallyPoint Rye was terrific and somewhat different from many Kentucky ryes. Since its proof was much higher than the others, we also added some water to balance it. Overall, that didn’t change the experience from our viewpoint. It is somewhat difficult to obtain and that kept us from ranking it higher. MB Roland makes a fantastic rye whiskey. It was the most unique of the three and also the most complex. As noted earlier, this rye takes you on a journey of sweetness and spice and everything nice! All things considered, we selected MB Roland Kentucky Straight Rye Whiskey as our #1 pick.

All three are excellent options when considering a rye whiskey, and we certainly recommend each of them.

Cheers,
Rebecca

Photos by Rebecca Herman McBrayer

NOTE: The whiskey in this review was purchased by us. We were not compensated by the spirit producer for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.

January 2024 Wheated Bourbon Tasting

January 10, 2024January 31, 2024 / bourbonjourney / Leave a comment

01/10/24
By Rebecca Herman McBrayer

Please be sure to read our approach to Tasting Whiskey if you haven’t already.

What constitutes a wheated bourbon? First, it must meet all the standards to be bourbon. Second, it is common that the second largest percentage of the mashbill is wheat. However, there is no percentage requirement for wheat. Thus, after the minimum of 51% corn is achieved, the remaining mashbill will likely be a mixture of wheat and barley. In essence, the wheat takes the place of the more common ingredient of rye.

For this tasting, we selected Castle & Key, Weller Special Reserve, and Maker’s Mark 101

Castle & Key Wheated Kentucky Straight Bourbon Whiskey

Released in 2023; Batch 1; bottle 03788; 5 years old; 99 proof
Mashbill – 73% White Corn, 10% Wheat, 17% Malted Barley
Color – medium amber
Aroma – orange zest, caramel, vanilla, baking spice/nutmeg, golden delicious apple
Taste – oak, baking spice/allspice, cherry, cinnamon, honey, raisin, dates; Tasted with dried cranberry – pulled cinnamon forward, with the sweetness of wheat; Tasted with a pecan – nutty, light cinnamon, ginger/gingerbread
Finish – warm, lasting, creamy, vanilla, toasted oak
General Notes – A very good bourbon that is different, even for a wheated, and pleasant to drink.

Weller – The Original Wheated Bourbon – Special Reserve

Aged 7-8 years; 90 proof
Mashbill – 70% corn, 16% wheat, and 14% malted barley.
Color – medium amber
Aroma – honey, caramel, floral/honeysuckle
Taste – honey, vanilla, light baking spices, butterscotch, light oak; Tasted with dried cranberry – less sweet, more spicy, slight oakiness; Tasted with a pecan – smooth, creamy, caramel, baking spices
Finish – gentle hug, nice warmth, honeysuckle
General Notes – A very good bourbon that is smooth and very easy to drink.

Maker’s Mark 101

Approximately 6 years old, 101 proof
Mashbill – 70% corn, 16% wheat, and 14% malted barley.
Color – medium amber
Aroma – cherry, vanilla, caramel … caramel corn, apricot, spice
Taste – cherry, caramel, buttery, nutmeg; Tasted with dried cranberry – cherry is stronger, baking spice comes forward; Tasted with a pecan – fruit is gone, nutmeg appears, and a woodiness
Finish – creamy, gentle, lasting
General Notes – Surprised by it being so cherry forward and smoother than we anticipated.

Comparison and Ranking

Aroma
Wayne: WSW, C&K, MM
Rebecca: MM, WSW, C&K
Taste
Wayne: WSW, C&K, MM
Rebecca: MM, C&K, WSW

Discussion
We enjoyed all three of these wheated bourbons. It was interesting to see their differences and similarities. The most “different” of the three was the Castle & Key as its nose had the strong citrus. The Weller SR is incredibly easy to drink on every level. Maker’s Mark 101 was our biggest surprise as it tended to have a bit more complexity and we didn’t anticipate such a strong cherry component. Contributing to our “winning” selection was price and availability. All things considered, we selected Maker’s Mark 101 as our #1 pick.

You can’t go wrong with any of these options, and we certainly recommend each of them.

Cheers,
Rebecca

Photos by Rebecca Herman McBrayer

Kentucky Bourbon Festival 2023 – VIP Experience

October 5, 2023August 28, 2024 / bourbonjourney / Leave a comment

10/05/23
By Rebecca Herman McBrayer

Before closing the books on the 2023 Kentucky Bourbon Festival, I wanted to take a moment to reflect on the VIP experience. There were three VIP options to select from: Bourbon Enthusiast ($495), The Flask Force ($595), and The Decanter Club ($1195). After reviewing the benefits versus costs of each, we determined that The Flask Force was the best fit for us.

At a minimum, I highly recommend getting a ticket that includes a one-hour early entry. While there are still many people in line to get in and then at the distiller tents who are selling special offerings, it is still a much lighter feeling than when the main gates open. For us, it also meant we left the festival at 5PM each day versus 6PM because six hours is about our limit.

The next fantastic benefit is the access to the the VIP Penthouse Tent. When it was warm and air-conditioning sounded good, we would he’d to the tent. There were tables, chairs, and sofas for relaxing and visiting with other bourbon fans. There were also quite a few tables and chairs outdoors to eat, drink, and visit.

We expected “small bites” to be offered throughout the day. In all honesty, the bites might have been small but they were plentiful and there was a large variety each day. Each bite was an amazing quality – fantastic work by the catering company. We never had to eat elsewhere and most days we were so full from our meal in the VIP tent that we opted not to go out for dinner in the evening.

For beverages, the ice cold bottled water was incredibly welcomed! If you are at a bourbon festival and it is warm, you must stay hydrated. If cocktails are more your style, the VIP tent also had a daily cocktail awaiting you upon arrival – or anytime you wanted it. There were three stations for bourbon. They each had neat pours and one had cocktails. One of them had a wheel that you could spin to determine your pour, which could have been a Pappy. Another had rare pours scheduled throughout the day. This provided an opportunity to not only taste something not readily available but also to have a meet-and-greet with the master distiller and/or brand ambassador.

The VIP tent included complimentary bottle lockers, which are essential if you plan to buy any bourbon on site. The VIP area also had upgraded portable restrooms.

The VIP Pass also included a ticket for the Opening Night Bourbon in the Air event. We absolutely loved that event and more details are in the “Day 1” post.

Finally, there is the “swag” that was part of The Flask Force VIP Pass.

2023 Bardstown Bourbon Company single barrel KBF bottle – signed by hall of fame master distiller, Steve Nally.

Glencairn “Skye” cut crystal whiskey tumbler.

Limited edition 2023 Flask Force tee shirt.

Collectable 2023 Flask Force credential and lanyard.

A Jacob Bromwell pewter flask – unfortunately, there was a snag in the delivery and it is supposed to be mailed to us at some point.

Also included in the swag bag was a collectible coin set and some special KBF coffee.

All in all, we loved The Flask Force experience. It was the perfect fit for us. In a sea of 40,000 people, it is very nice to feel a wee bit special. We hope that the Kentucky Bourbon Festival continues to add levels of VIP options and that we have the opportunity to acquire the coveted tickets for 2024.

Cheers,
Rebecca

Kentucky Bourbon Festival 2023 – Day 4: 09/17/23, Sunday

September 20, 2023August 28, 2024 / bourbonjourney / Leave a comment

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.

***Dan McKee introducing Bomberger’s & Shenk’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!

***Neeley Family Distillery at KBF2023***

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!

***Farewell Bardston … until we meet again!***

Rebecca

Kentucky Bourbon Festival 2023 – Day 3: 09/16/23, Saturday

September 19, 2023August 28, 2024 / bourbonjourney / Leave a comment

09/19/23
By Rebecca Herman McBrayer

Saturday was a fantastic day! Once again, we dined for breakfast at Mammy’s. We each had their Big Bird – 3 eggs, 2 meats, and grits. Wayne enjoyed two Bloody Mary’s – training for the day ahead! LOL. I asked Wayne if there were any interesting statues in the men’s room because I’m always taken aback when entering the women’s room. We each took our phones to the restroom to take pics.

After breakfast, we had time until the gates would open so we walked the shops on 3rd street. We had heard great things about Evergreen Liquors and decided to investigate. Such a beautiful store, and more. Their selection was outstanding and the prices were incredibly reasonable – many bottle prices were similar to what we have seen at distilleries and even in the KBF. They had a great line-up of special guest bottle signings throughout the week, but we were unable to attend. They also have a nice sized walk-in humidor and we picked up a couple of cigars. I was impressed with their tasting menu – great selection and reasonable prices. We decided to do a pour of Sweet Wheat 1792.

It was 10 AM and time to lineup. Even with the VIP line, you need to get there early to have a chance at getting a range of allocation options. Gates opened and we headed straight to Jim Beam … we were hoping for some 2023 Bookers’s. They had a great line-up, including Little Book Chapter 7 and Baker’s 13 year, but we were fortunate to get those at a dinner so we rushed over to Heaven Hill as we missed out on their offerings on Friday. After 40 minutes in line, success! Elijah Craig 18 year and the Heaven Hill Bottled in Bond.

Not wanting to be weighed down, we went to the VIP tent and got a bottle locker for the day. We also took an opportunity to grab a pour, enjoy the AC, sit comfortably before making the rounds. But we couldn’t rest long as the main gates would be opening very soon and we like to beat the crowds.

First up – Penelope. We enjoyed them last year and were thrilled to see their success throughout the past year. Their Toasted really made a hit and Rio became the secondary market’s dream very quickly, yet unaccessible for most. We truly enjoyed meeting Wendy Peveich (National Brand Ambassador) and our conversation with Matt Ward (VP of Brand Strategy) was enlightening and a lot of fun. It will be very interesting to follow their story and growth since being acquired in May by Luxco, a subsidiary of MGP, for $105 million.

*Rebecca, Wendy Peveich, Wayne, (ah – cannot recall name) and Matt Ward*

We stopped by Neeley’s to say hello and get a picture with Paw Paw. Next stop was Limestone Branch to visit with Stephen Fante.

Near their tent was Filmland Spirits. There is nothing like chatting with an ownership group that is incredibly excited about their product. As their name implies, these “movie nerds” have created spirits with “stories you can drink.” CEO/Founder, Troy Bolotnick, was engaging and we fell in love with their story and concept. Even better – the spirits are excellent! While they were not able to sell at KBF this year, we went to The Blind Pig Bourbon Market to get the Moonlight Mayhem Extended Cut Single Barrel. There is a synopsis of the story on the bottle and you can visit their website to read more about this “saga of werewolves & bourbon.” It’s a really fun and unique approach!

Time to venture into the crowds in the main area. Buffalo Trace was the first stop and we enjoyed a pour of EH Taylor. We had the opportunity to chat with Barton’s Master Distiller, Ross Cornelissen – a very nice young man who is thrilled with his fairly new role. Next were tastes at Michter’s and Wilderness Trail.

It was a warm day and a trip to the VIP tent was in order. Small bites (that’s what they call them) were being serviced. Potato salad, pimento cheese cocktail sandwiches, fruit cups, pulled pork, Swedish meatballs, shrimp & grits, asparagus wrapped in prosciutto, chicken fried in waffle batter, and a carving station!!! YUM! While enjoying our lunch, we noticed that Brent Elliott – Four Roses Master Distiller – was there and we chatted with him and got a picture.

We decided we needed to start making our way toward the Brindiamo Penthouse for our 3:30 PM add-on private event. Naturally, along the way, there was bourbon to sample! I had been looking forward to this event. Event: A Deep Dive into Whiskey Making and Tasting with Danny Kahn. He is the master distiller, distillation/aging ops. director, Sazerac. Danny is charged with supervising every whiskey made under the Sazerac umbrella in America, Canada and India.

There were five Glencairns in front of us and we could see the corresponding bottles on the front table. Age ranged from 2 months to 11 years and the proof ranged from 123 to 142, if memory serves me (I should have gotten a picture of the tasting mat).

We have tasted a lot of whiskey and been to more guided tastings than we can remember. That said, the journey Danny took us on for this selection was different. His starting advice was to always nose and taste the same way. This helps you to truly compare and have consistent experiences.

It was fascinating to see, smell, and taste the whiskey on its journey in the maturation process. It reinforces what the mashbill and distillate bring to the final product as well as what the barrel and the aging process contributes. You truly need all to be in concert to make a great whiskey.

Wayne asked what was his earliest memory of enjoying bourbon or whiskey. Danny smiled and discussed how he and a friend at UC Davis rigged a small still and would run wine and vodka through it to see what they could produce. He also worked in the brewery industry Venice, CA. But his first whiskey was Canadian Club.

We stayed after to chat with him and also get a picture. He is incredibly knowledgeable, friendly, and down-to-earth.

It was a great event and I’m glad that this was the one I selected for Saturday!

We were tired and it was getting close to 5 PM. While the KBF ran through 6 PM each day, we found that getting in the hour early meant we were typically ready to leave an hour early as well. We made our way to the VIP tent to collect our bottles from our daily locker. Of course, we chatted along the way and had a sample or two. Another fantastic day was in the books for the Kentucky Bourbon Festival! Hard to believe there is only one day remaining!!

Cheers!
Rebecca

Kentucky Bourbon Festival 2023 – Day 2: 09/15/23, Friday

September 17, 2023August 28, 2024 / bourbonjourney / Leave a comment

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..

*Rebecca, Wayne, and Michael Lahalih of Lucky Seven*

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.

*Fred Noe, Rebecca, Wayne, & Freddie Noe*

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

Kentucky Bourbon Festival 2023 – Day 1: Thursday, 09/14/23

September 16, 2023August 28, 2024 / bourbonjourney / 1 Comment

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!

*Wayne, Rebecca, Aaron Harris, and Caryn Wells*

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

Your Bourbon Journey

Embracing the Craft

Author: bourbonjourney

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Kentucky Bourbon Festival 2023 – Day 2: 09/15/23, Friday

Kentucky Bourbon Festival 2023 – Day 1: Thursday, 09/14/23