Tour Date: September 10, 2024 1:40pm By Rebecca Herman McBrayer
Today Wayne and I traveled 165 miles to Lorreto, KY for a visit at Maker’s Mark. It had been nearly 18 months since our first visit and we were excited to enjoy the experience and see what new things we might learn.
They have really expanded their visitor center. After checking in we proceeded to their beautiful bar and lounge area. We quickly determined that we would have a neat pour of the Heart Release 2024 and we were happy to learn that we could also purchase the bottle.
Another fun thing – Whisky Jean the distillery cat. She sat there while numerous people pet her despite the sign saying she didn’t like being touched. She even has her own Instagram account.
Behind the BourbonTour
The tour we booked was titled, Behind the Bourbon: An Insider’s Look Behind the Scenes. The tour’s description: This immersive distillery experience pulls the curtain back on the Maker’s Mark® process. More detailed and technical than a standard tour, visitors encounter all aspects of production, accessing far reaches of the distillery, warehouse, cellar, cistern and bottling. And, of course, we can’t truly get behind the bourbon without getting into some. Expect a tasting with pours of the unexpected and the familiar.
Our guide for the day was Jim and he was fantastic. There wasn’t a question that he couldn’t answer!
We started with a discussion on the receiving, inspection, and acceptance of the grain. Then we went inside to the production building. Unfortunately, they have just come off of a shut down so there wasn’t a lot happening. That said, the cookers were working and we were able to see fermenters at the day 1 and day 2 stage. A
Also, while there was no distillate coming through the spirit safes, Jim had some set aside for us to taste.
We walked the grounds and there is something to see around each corner. We visited the printing room where print presses from the 1930s were at work. We then viewed the area where the barrels are received, moved into the building, and filled. As Jim indicated, it would have had a lot more action if they were in operation. However, it was interesting nevertheless.
Next we headed to their oldest rickhouse where we learned about their barrel aging processes. We first had a pour of the standard, 90 proof, Maker’s Mark. Next, Jim thieved some Maker’s Mark 46 out of the barrel for us. It was terrific!
Then a trip to the cellar was on the agenda. Jim provided a detailed explanation of their farming and raising of livestock, grain, trees, and bees! Once in the cellar, while enjoying the 50 degree temperatures, Jim talked about how the temperatures interact with the barrels and the aging process. We ventured up to the second floor of the rickhouse where we were able to feel the limestone wall while enjoying two additional pours from their stave finishing collection.
We then made a stop at the building with an historical display about Margaret Samuels – the marketing mastermind behind Maker’s Mark and the first woman inducted into the Kentucky Bourbon Hall of Fame. We learned about the quality assurance room, and watched the operation of the bottling line.
Of course, no trip to Maker’s Mark would be complete without stoping at the stunning Chihuly blown glass display!
While in the gift shop, we also had an opportunity to talk a bit more with Jim (our guide) and got a picture with him as well. We highly recommend this tour!
Distillery Trail Statistics
We originally visited Maker’s Mark April 23,2022. It was our 7th distillery and our 4th stamp on the Signature Trail. For this second visit, The Behind the Bourbon tour was a new experience. It was also our 138th distillery experience.
Happy Trails! Rebecca & Wayne
Evening Wrap Up
We headed back to Bardstown and checked into our hotel. While we had planned to go to Mammy’s for dinner, we opted for our other favorite when in town, La Herradura, which has outstanding Mexican food.
It was a great first day and we are looking forward to Wednesday!
All photos by Rebecca Herman McBrayer unless otherwise noted.
Recap and Highlights from Thursday, August 15, 2024 By Rebecca Herman McBrayer
As a bourbon-loving woman, I have been looking forward to this event for several months. The notion of over 400 women coming together in Louisville, KY from August 15-18, 2024 to celebrate the only consumer-based, female-focused whiskey conference in the US is something to get excited about.!
SIPosium is often described as more than just an industry conference – it’s a gathering of kindred spirits, a time for connections, and a celebration of sisterhood. The magic of 400+ bourbon-loving women in one room is an experience like no other. It’s a weekend that promises to be the ultimate dream for any bourbon or whiskey-loving woman.
Check in at the Hyatt was a breeze. Once settled into our room, we headed to the Bourbon Women SIPosium check in. This was very organized and terrific swag bags were received.
Peggy Noe Stevens
Before we knew it, we needed to locate and board the bus. Our bus as “first time attendee” had Peggy Noe Stevens as our hostess. She gave us a warm welcome, shared a bit about the organization, of which she founded, and hints and tips for having a fabulous weekend.
It was a brief drive to Angel’s Envy and you could feel the excitement on the bus.
Mix & Mingle at Angel’s Envy
As the bus arrived, you could feel everyone getting ready to start the party. This opening event was a Mix & Mingle at Angel’s Envy. This was certainly not our first visit to Angel’s Envy but I can certainly attest that I have never seen it so a-buzz!
We were immediately greeted with a cocktail and invited to enjoy the appetizers toward the back of retail center. It was a very nice spread with something for everyone. The catering team kept everything replenished and attendees were enjoying the atmosphere. We met a very nice woman, Yolanda, from Chicago. This is also her first time attending and I learned that she is also a huge cigar fan.
Probably my favorite table of the evening! Featuring sample pours of Angel’s Envy Rye with an array of amazing chocolates by Art Eatables!
I tried the white chocolate angel’s wings as a pairing and it was very luscious and complimentary.
Next I sampled the dark chocolate with nutmeg. Oh my, that combination offered an amazing taste sensation as the nutmeg highlighted some of the rye spices.
We decided to head to the second floor as we knew that more activities awaited us there. Wow – there were MANY more people there! Two bar areas were open and making cocktails. We opted to try the “Swanky Style” – Angel’s Envy Port Finished Bourbon, Angel’s Envy Rum Finished Rye, Sweet Vermouth, and Fernet Branca.
There was a ring toss game where you could try to win a bottle of Angel’s Envy. In addition, people were enjoying a photo booth. We sat at a table and met many very nice people. One person asked if we had been to Dueling Grounds and we gave that a resounding yes! As it turns out, she was Anne Dottore! She and Marc own Dueling Grounds and I asked if she would be interested in interviewing with us at a later date. We will get that on the schedule for this Fall!
We were fortunate to acquire some of their cask strength bottled-in-bond in June and really enjoy it. A special room opened where we could enjoy samples. We also were able to meet Master Distiller, Owen Martin. It was a terrific conversation regarding the spirits, his journey, and life in general. We look forward to talking with him in the future and hopefully in an interview as we start up our YouTube channel.
Rebecca, Owen, and Wayne
That’s a Wrap for Day 1!
Wow! So much fun in just a few hours! Truly looking forward to what the first full day has to offer. The schedule looks terrific!
It is hard to believe that this time last week Wayne and I had just returned from our amazing Louisville, Chocolate, and Bourbon – Oh My! weekend. Our typical trips to Louisville are event-driven. It might be a dinner, a specific distillery experience, or even a bottle release. Last weekend was different. The trip was focused on seeing a long-time friend who would be there for the weekend. It was about friendship, sharing our passion for bourbon, exploring new things, and reconnecting with great friends from afar as well as in the local area. While not on a “bottle hunt” we are always open when a situation presents itself.
The Michter’s Shenk’s and Bomberger’s are typically very challenging to acquire as so few are made each year. While in Louisville, we wanted to share The Bar at Michter’s with our friends. We walked into Michter’s at 4:30 PM on Friday afternoon and I noticed the combination package sitting on the counter. I inquired if they were for sale and the person said, yes, and they are the last ones we have today. Well, there you go. You just never know and it certainly doesn’t hurt to ask!
Shenk’s Homestead Sour Mash Whiskey is a limited edition release celebrating Kentucky’s whiskey-making heritage and part of Michter’s Legacy Series. Founded by John Shenk in 1753, the distillery became known as Michter’s in the 20th Century. This small-batch, full-bodied whiskey is made using traditional sour mash methods in Kentucky, with a significant amount of rye and aged in toasted French oak barrels from the Vosges region, imparting a unique finish and rich mouthfeel.
Bomberger’s Declaration Distillery Bourbon pays tribute to the former Bomberger’s distillery from the 1800s and later as Michter’s in the 20th Century. This 2023 release is a small batch 108 proof Kentucky Straight Bourbon Whiskey, continuing the tradition of offering a bold and beautiful 108 proof Kentucky Straight Bourbon. It features a rich and complex flavor due to aging a portion of the bourbon in Chinquapin oak. The oak was seasoned for three years, toasted, and charred to exact specifications. Malted rye was also used in the production of this bourbon.
Wayne and I were excited to taste these side-by-side. Please be sure to read our approach to Tasting Whiskey if you haven’t already.
Shenk’s Homestead Kentucky Sour Mash Whiskey by Michter’s
Mashbill – Undisclosed but with “significant” rye. Age – NAS (at least 4 years) Other – 2023 Release; Batch 23D1490; Bottle 911 of 2836 Proof – 91.2 Price Paid – $119 (plus tax)
Appearance – Dark amber.
Aroma – Toffee, vanilla, light butterscotch, spices, a hint of smoke.
Tasted Neat – Very smooth and creamy and different from what was experienced on the nose as it is less sweet and more savory. There is a coffee note with dark chocolate and burnt caramel. The wood from the barrel is present as is a smooth spiciness and a hint of honey.
Finish – Like the palate, the finish is smooth and savory with black pepper and baking chocolate.
Tasted with dried cranberry – The cranberry brightened the otherwise deep, dark notes of Shenk’s. There is additional spice and some zesty notes that were very refreshing, although a completely different experience.
Tasted with a pecan – As often happens, the pecan brought forward even more wood and dark notes. The chocolate is dark and inviting with a nice white pepper and oak finish.
Tasted with dark chocolate – This option brought the coffee forward with chocolate, caramel, and black pepper. It is incredibly creamy and with a nice finish as well.
Bomberger’s Declaration Kentucky Straight Bourbon Whiskey by Michter’s
Mashbill – Undisclosed but some malted rye was used Age – NAS (at least 4 years) Other – 2023 Release; Batch #23E1948; Bottle 427 of 2386 Proof – 108 Price Paid – $129 (plus tax)
Appearance – Rich mahogany
Aroma – A lot of wood influence with vanilla cream, burnt caramel, honeysuckle, stewed cherries, baking spices, and a hint of nuttiness.
Tasted Neat – First, there is a terrific mouthfeel that is creamy and truly coats the palate. Sweet notes of butterscotch, toffee, molasses, and cherries greet the palate. Cardamon, dark chocolate, graham crackers, and a hint of mint are welcoming mid-palate. As it reaches the back of the palate, the cinnamon, nutmeg, black pepper, and tobacco join the journey.
Finish – Medium to long finish with warm backing spices, coffee, oak, mint, and barrel char.
Tasted with dried cranberry – The cranberry really changed it to a tartness of lemon zest with a finish of white pepper.
Tasted with a pecan – Again, the pecan brought the wood forward and a strong cinnamon finish.
Tasted with dark chocolate – This was tasty and very creamy with coffee and chocolate followed by cinnamon and white pepper on the finish.
Discussion and Final Notes
This is somewhat difficult to select which we enjoyed the most as each has something special to offer.
The Shenk’s Homestead 2023 Release boasts a dark amber color and offers a delightful tasting experience. Aromas of toffee, vanilla, light butterscotch, and a hint of smoke lead to a smooth and creamy texture with rich notes of coffee, dark chocolate, burnt caramel, and a velvety spiciness. The finish is smooth and savory, with hints of black pepper and baking chocolate.
The Bomberger’s Declaration 2023 Release has a mahogany color and offers a rich tasting experience with aromas of wood, vanilla cream, burnt caramel, honeysuckle, cherries, baking spices, and a subtle nuttiness. The palate is coated with creamy sweetness and welcomes notes of butterscotch, toffee, molasses, and cherries, as well as hints of cardamom, dark chocolate, graham crackers, and mint. The finish is marked by warm baking spices, coffee, oak, mint, and barrel char.
As always, it all comes down to your personal taste preferences and what resonates with you on any given day. When it comes to Shenk’s and Bomberger’s, the experience is truly remarkable. However, the depth and consistency of Bomberger’s simply resonates with us on a whole other level. From the captivating nose to the lingering finish, every sip is a journey. Being bourbon enthusiasts, Bomberger’s exquisitely crafted flavors nudge it ahead in our book. That being said, we wholeheartedly recommend trying both, and eagerly anticipate the opportunity to savor future releases.
Sour mash is a process in distillation that involves using material from an older batch to start fermenting a new batch of mash. It is very similar to the process of making sourdough bread with a starter. Using sour mash has the benefit of consistency between batches. It also reduces the possibility of unwanted bacterial growth. For additional information on bourbon requirements, please read this post – Four Stages of Making Spirits.
Bourbon Whiskey: 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 additional information on bourbon requirements, please read this post – Bourbon Whiskey.
NOTE: The whiskeys 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.
With Louisville, KY being only a 90 minute drive for us, Wayne and I are fortunate to enjoy what the city has to offer on a pretty regular basis. Since completing the Kentucky Bourbon Trail, most of our more recent trips to Louisville have been related to a bourbon-related event. We then surround the event schedule with places that we really enjoy in Louisville.
This past weekend’s trip had a different driving force. A long-time friend from San Diego would be in Louisville for the Court Reporter’s Conference. We learned she had Friday late afternoon and evening free and that set the wheels into motion to plan something fun. The conference was held at the Galt House and that provided us with an incentive to stay there for the first time as well.
One plan led to another and it turned into a most enjoyable weekend of exploring all things Louisville – especially since it was bourbon-related!
The Galt House Hotel was originally opened in 1835 and is Louisville’s only water-facing hotel. We enjoyed our stay there and found the hotel to be extremely central and in walking distance to many things we wished to do.
FRIDAY – AUGUST 2ND
Whiskey Row Bourbon and Chocolate Walking Tour
Prior to the trip, we learned that our friend Heidi and her colleague Bridget had never had bourbon. They had mostly enjoyed wine and lighter spirits. We knew that we needed to provide a proper introduction to our native spirt and Louisville has many options. After some research, we were thrilled that the Whiskey Row Walking Tour – Bourbon and Chocolate Tour – was available late afternoon on Friday. This seemed to be the perfect way to introduce our friends to bourbon … with a bit of history and a dose of amazing chocolate!
Drew, our Whiskey Row tour guide, was amazing and he was able to share so many stories about Louisville that we had previously not hear. Drew is a native and lifelong Louisvillian. For 15 years, he has happily guided tourists, travelers, and native Louisvillians to famous Bourbon distilleries, Thoroughbred horse farms, and historic city sites. As a Professional Tour Guide, he takes pride in offering tours that are not only fun and entertaining, but also informative and historically accurate. Prior to becoming a guide, Drew dedicated 22 years to the City of Louisville’s Economic Development Department, playing a direct role in impactful development projects that significantly contributed to the growth and transformation of Louisville.
At Art Eatables®, the founders chose to create something new… the Small-batch Bourbon Truffle™, showcasing a unique approach to combining confection and bourbon. The founder, Kelly Ramsey, is the world’s first bourbon-certified chocolatier, and the company’s focus on accentuating the character of each bourbon through carefully selected chocolates sets their truffles apart. Even non-bourbon enthusiasts have found enjoyment in these truffles, as they provide a delightful blend of rich Belgian-style chocolates and the elegant flavors of Kentucky’s beloved bourbons.
Tasting flight of bourbon truffles and bourbons.
Our flight included Maker’s Mark, Angel’s Envy, and Michter’s Bourbon. Each piece of chocolate heaven was truly had the essence of each bourbon melded in the most amazing way within the fine truffle. It was mind-blowing, intriguing, and fabulously delicious all at the same time.
Maker’s Mark, Angel’s Envy, and Michter’sCarolyn was a fantastic host
Our second stop was at Buzzard’s RoostDistillery. Opened in April 2023, it is a fantastic addition to the bourbon distillery scene on Whiskey Row and we have enjoyed it on numerous occasions. We were fortunate to have Jeff Holmes lead us on this part of the experience in their very new Speak Easy room. We had the opportunity to savor two exquisite whiskey tastings, expertly paired with two of their exclusive chocolates crafted by Art Eatables using the same whiskey as the tasting. Among the selection are the remarkable Double Gold winning Char #1 Rye Whiskey and the exceptional Platinum winning Char #1 Bourbon, both victors at the 2023 San Francisco World Spirits Competition.
Jeff HolmesChar #1 Bourbon & RyeSome Speak Easy Decorations
The last stop on the tour was a local Louisville gem with a fascinating history, the Bristol Bar and Grille. Affectionately known as “The Bristol” by locals, it was established in 1977 and continues to be owned by its founder, Doug Gossmann. Gathered around a table, we all had the opportunity to engage in lively conversation and share what we loved about the tour. The highlight was the delightful pairing of Old Forester Bourbon with the iconic Kentucky Derby-Pie®. We also delved into the captivating history behind the bourbon and pie, discovering why both have become integral to the tradition of the Kentucky Derby®.
Bristol Bar & GrilleOld Forester Bourbon & Kentucky Derby Pie
The Whiskey Row Bourbon and Chocolate Walking Tour completely surpassed our expectations! The pairings and hospitality at Art Eatables, Buzzard’s Roost, and Bristol Bar and Grille were absolutely exceptional. At every turn, Drew embodied the perfect guide, sharing his extensive knowledge and passion for Louisville with us. We cannot recommend this tour highly enough! Just a heads up: it’s currently seasonal and available from March through October.
Time to Explore
Just because the tour ended didn’t mean we had concluded our Louisville adventure. We still had a couple more places that we wanted to share with friends.
Located on the second floor of Michter’s Fort Nelson Distillery, The Bar at Fort Nelson boasts classic cocktails carefully curated by cocktail historian and author David Wondrich, along with innovative creations by the talented bar team. Our frequent visits to this bar in Louisville are always a delight, as the atmosphere, service, and cocktails never fail to impress. On this particular visit, I was excited to recommend the Falls of the Ohio Fizz cocktail, which comes with an unexpected and delightful twist – laser printing on the top! The drink itself features Michter’s US*1 Kentucky Straight Rye, Orange Curacao, Lemon, Sugar, Egg White, and Soda. I had a good feeling that the flavor profile would be just right for Bridget and Heidi, and the “surprise” element would be a hit. Needless to say, they absolutely loved it!
Bridget and Heidi enjoying their cocktails
As a bonus, Andrea Wilson, Michter’s Master of Maturation as well as its Chief Operating Officer, was there and I was able to have a brief conversation with her. I look forward to seeing her at SIPosium in a couple of weeks. PLUS, from the second floor bar, you can see down into the distillation room. Heidi and Bridget were able to see the fermentation tanks and pot stills, which they found fascinating. It was a great stop for our day!
We always stop in this location because we love their spirits and they often have “distillery only” options to purchase. You can also taste a flight of their bourbon or have an amazing cocktail. Wayne and I decided on neat pours and I recommended cocktails to our friends based on their flavor profiles. Everyone was pleased with their selections and it was another opportunity to visit and enjoy one another’s company.
Heidi’s – What’s Up Doc? (Yes, that is on FIRE!)Bridget’s – Derby Rose with Pearls
After so many fantastic bourbon stops, it was definitely time for dinner! We headed back to the Bristol Bar & Grille for great food, more conversation, and a lot of laughs. We shared stories of our adventures and savored every moment of togetherness. After our satisfying meal, we strolled back to our hotel. As we bid each other goodnight, the day’s memories filled in our minds, fueled by the joy of cherished friendships, delectable chocolates, exquisite bourbon, and the delights of a remarkable culinary journey.
SATURDAY, AUGUST 3RD
We had a leisurely morning and then decided to walk to a nearby restaurant that we have often noticed but never stopped in to check it out. Bluegrass Brewing Company located at 3rd & Main. Wayne decided to have an Extra Spicy Bloody Mary and I enjoyed a pour of Bourbon Barrel Stout. We opted to share the Bluegrass Burger – an Angus Burger with Pimento Cheese Ranch, Haystack Onions, Fried Green Tomato and Cheddar Cheese. It was served with house-made chips. It was terrific and we recommend it as a great choice.
We headed back to our hotel room to relax until it was time to drive to Michael Veach’s home for “drinks on the porch” at 1PM. This would be our second opportunity to taste with them and we were quite excited. If you aren’t familiar with Michael Veach, we encourage you to get to know him at the YouTube channel and website – bourbonveachdotcom. He is a bourbon enthusiast, writer, and historian who was inducted into the Kentucky Bourbon Hall of Fame in 2006.
Tasting with Mike & Matt– Porch Session #1
When we arrived, Mike already had the porch and the tasting set up and ready to go. However, much to our surprise, we learned that it would be recorded for an episode of “Mike & Matt Taste” for their YouTube Channel – BourbonVeach. It would be the start of what they will call, ThePorch Sessions. Wow – what an honor!
Before we got down to the business of tasting, we had the opportunity to meet Matt’s girlfriend, Rebecca, who is the one behind the camera and video editing. In addition, Mike’s fiancé, Rosemary, was home for a short while prior to the start of the filming. It was wonderful to get to know Rebecca and catch up with Rosemary.
Old Crow for our first tasting.Wayne, Matt, and Mike
We weren’t exactly sure how the quality of the recording would turn out as there was car detailing at a neighbors and an occasional helicopter flying over. We just learned to roll with it and embrace it as the real outdoors that we were experiencing. As you can see in the photo above, we were very excited to taste a dusty bottle – 1974 Old Crow Kentucky Straight Bourbon Whiskey! Please view the video below for the tasting notes as well as fun porch conversation!
We were both surprised and honored to be a part of the “Mike & Matt Taste” for our Porch Session visit.
At the conclusion of the tastings (we also tasted a bottle that we brought to share – Starlight Distillery‘s Bourbon Finished in Peach Brandy Barrel – we wrapped up the video as Matt and Rebecca needed to depart. However, we stayed to chat and smoke a couple cigars with Mike. We inquired about their favorite restaurants in the area. Mike highly recommended Volare Italian Ristorante and Bourbons Bistro. Both sounded amazing and we quickly checked Open Table and were able to get a 6PM reservation at Bourbons Bistro. We hated to depart but know we will visit again. The experience was a great gift and as a momento, we were also invited to take the unfinished Old Crow home with us. Thank you, Mike, for an amazing afternoon of great pours, conversation, and friendship.
Wayne, Mike, and Rebecca
Dinner at Bourbons Bistro
It was terrific that Bourbons Bistro was about a mile away as we were ready for dinner. I didn’t take any location photos as I didn’t want to disturb other diners. However, this page on their website has a fantastic set of photos.
Garlic and Goat Cheese SpreadBourbons Chop
We each decided to enjoy a neat pour of Buzzard’s Roost Char #1 Bourbon while sharing Mike’s recommended appetizer: Garlic and Goat Cheese Spread – roasted garlic, bleu cheese, goat cheese, cream cheese, sweet red and green peppers, baby spinach, French bread. Each were devine! For our dinner choices, Wayne started with the Wedge Salad and we each ordered the Bourbons Chop – 12 oz. Frenched bone-in pork chop wrapped in proscuitto topped with Asadero cheese and a bourbon veal demi glace, Yukon mashed potatoes, garlic haricot verts. Every bite was amazing and the staff was attentive and very helpful – we were so happy to enjoy this restaurant.
Background on Bourbons Bistro and its Owner: Jason Brauner is the owner of Bourbons Bistro in Louisville, Kentucky, which he opened in 2005 with the intention of creating a place that celebrated the state and people of Kentucky through its focus on bourbon. Over the years, Jason not only educated himself about bourbon but also innovated within the industry, introducing concepts such as bourbon flights, barrel picks, and bourbon experiences. Since opening Bourbon’s Bistro in 2005, Jason has established an active single barrel program, working closely with Kentucky’s master distillers to gain knowledge and respect. In 2019, Judy Hollis Jones and Jason Brauner met during a barrel pick and decided to create Buzzard’s Roost Sipping Whiskey, aiming for exceptional and unique quality. Jason oversees production to ensure each batch exceeds the expectations of discerning whiskey drinkers.
We look forward to meeting Jason at the Owensboro Bourbon Society‘s August meeting!
SUNDAY, AUGUST 4TH
Before departing for home, we wanted to make one final stop at our favorite breakfast place in downtown Louisville – Doc Crow’s on Main Street. Over time, we have tried many of their breakfast options but have each settled on our favorites. For me, it is the Spinach & Feta Omelette while Wayne loves a combo of Buttermilk Biscuits N’ Gravy and a Build Your Own Omelette. As always, the food and service were top notch. We highly recommend Doc Crow’s when in Louisville!
Doc Crow’s Breakfast MenuRebecca: Spinach & Feta OmeletteWayne: Build Your Own OmeletteWayne: Buttermilk Biscuits N’ Gravy
That’s a Wrap!
It’s impossible to identify just one “favorite” moment from our weekend in Louisville as each was absolutely unforgettable. Our time was jam-packed with all things bourbon, from a fascinating walking tour that introduced our friends into the world of bourbon through exquisite pairings of chocolate and bourbon, to exploring tasting rooms at different distilleries. The weekend also featured an exclusive bourbon tasting porch session with bourbon expert Michael Veach, dining at exceptional restaurants, and a visit to our go-to breakfast spot before heading home. This truly added an extraordinary chapter to Our Bourbon Journey, and we hope it inspires some noteworthy stops on Your Bourbon Journey as well!
As you might have gleaned through other articles, Wayne and I thoroughly enjoy Green River – their spirits, distillery, and most importantly, their people. Therefore, when we learned of their dinner pairing event with Farmer & Frenchman (a place we have wanted to visit), we immediately got tickets for the August 1st event.
We arrived in Robards, KY and were immediately taken by the beauty of the surroundings. There were lovely buildings, little cabins, grape vines, and green for miles.
We had to get a few pictures before the event began!
When we checked in, we were escorted to a private table. In itself, this was different as we are accustomed to such events being at shared tables.
The dining was somewhat divided – the more formal area with chandeliers and white tablecloths and the enclosed patio section where we were seated.
Four Pours of Green River
Our cocktail and three neat pours of Green River.
Four Course Meal
The first two courses were seafood based and that meant that Wayne got double helpings. He enjoyed each offering but felt the Creole Caponata was his favorite of the two.
Description – Creole Caponata: Crawfish, sweet and sour peppers, roasted eggplant, and creole spices on toast.Served with Gold Rush Cocktail with Green River Wheated Bourbon.
Creole CaponataFried Scallops
Description – Fried Scallops: Deep fried scallop pieces, grilled polenta, and green tomato chutney. Served with Green River Bourbon 90 proof.
The Waygu Lasagna was mind blowing. Your palate is expecting a traditional lasagna but this was so rich and with amazing depth.
Description – Wagyu Lasagna: Smoked and braised wagyu beef shank ragu, tomato and red wine sauce, bechamel, and smoked mozzarella. Served with Green River Rye.
Wagyu LasagnaCherry Covered Chocolate
The dessert might have been my favorite bite of the evening. Such an explosion of flavors that worked amazingly well together. Wow!
Description – Cherry Covered Chocolate: Triple chocolate marscapone cheesecake with a warm cherry gastrique. Served with Green River Full Proof Bourbon 117 Proof.
The evening was wrapping up and it was time to say our goodbyes. It was well worth the drive and it has also encouraged us to return to the Farmer & Frenchman for a longer stay.
But before leaving, we had to get a picture with friends – Caryn, Renee, and Aaron!!!
Wayne and I visited Old Louisville Whiskey Co as our last stop of a fantastic three-day bourbon experience in the Frankfort, KY area and what a terrific capstone that visit was for our weekend. It was Wayne’s birthday weekend (Feb 22-24) and we had kicked things off with a Bourbon Session at the Ripy Mansion featuring Revival Vintage Spirits. The next day we visited Wild Turkey, where we were able to meet Jimmy Russell. We also made rather quick stops at Lawrenceburg Bourbon Co, Four Roses, Woodford, and Castle & Key. We also enjoyed a private experience with David Meier at Glenns Creek Distilling and a bourbon thieving/blending experience at J. Mattingly 1845. Yes, we were a bit tired but excited about our visit because it had come so highly recommended.
As the name indicates, it is located in Old Louisville. As summarized from their Our Story page, the Old Louisville Whiskey Co. was founded by a husband-and-wife duo, Amine and Beth Karaoud, who are passionate about whiskey and their historic Louisville neighborhood. They sold properties including Red Castle Liquors to invest in their own Kentucky whiskey company. The brand is a labor of love, honoring the neighborhood’s rich history and Kentucky bourbon making tradition. Aged for a minimum of 7 years, their small-batch bourbon is a testament to their commitment to quality over quantity. Each bottle pays tribute to the historic neighborhood, celebrating tradition, history, and family. Supporting this local family-owned business means enjoying a drink that honors tradition and history.
Our Private Tour Experience
They currently offer one tour option – a private tour – described as: Come join us for a one of a kind bourbon tour experience. We will evaluate how bourbons are made and aged and how some are finished to create a one of a kind product. We will experience five different bourbons or whiskeys that we thief straight from the barrel. We will lastly offer the opportunity to bottle your own single barrel bourbon and each bottle will be hand labeled, giving your bourbon our personal touch.
As we followed the GPS, we weren’t sure where it was taking us. As we parked, we knew we were in the correct place based on the door design. We were the only car in the parking lot just before noon on a Saturday morning. We entered and it was quiet and we didn’t see anyone. A moment later, a very nice gentleman came out front to introduce himself. It was Amine, the owner. He apologized for keeping us waiting (it was less than a minute) and said they had quite a private event there the night before. We laughed and shared that we knew something about it from the Facebook posts of one of the Scotchy Bourbon Boys. That seemed to truly break the ice and Amine guided us to the back room. We were chatting and I did not take any pictures to start, but bellow are pictures from their website.
Photo by Old Louisville Whiskey CoPhoto by Old Louisville Whiskey Co
Amine explained the process. They source their whiskey and then focus on time and wood. How long does it need to marry with the wood to have the ideal maturation? Which wood will provide the most unique flavor profile? Should it be aged in one barrel and then finished in another? The options and combinations are endless.
Next, Amine shared the story behind each barrel. One by one we learned about the journey of the whiskey and the barrel(s), and then he thieved a sample for us to experience. This was repeated several times and we enjoyed each one. He even pulled samples from barrels “not quite ready” so we could see the difference. We had a great conversation throughout and could easily see his heart for this process and what was being created.
Ultimately, we selected whiskey from four barrels to be bottled. Amine thieved each one into their bottle and hand-wrote the label and/or details on the bottle. He also signed each bottle for us. It was a wonderful way to wrap up a fabulous three days and we are so grateful that we made the decision to experience Old Louisville Whiskey Co and get to know Amine.
Great experience and now friends – Rebecca, Amine, and Wayne
Comparison Tasting of Four Cask Strength Bottles
Bottle 1
Bottle 2
Bottle 3
Bottle 4
Mashbill: Unknown
Mashbill: 51% Corn, 45% Wheat, 4% Barley
Mashbill: 51% Corn, 49% Barley
Mashbill: 75% Corn, 21% Rye, 4% Barley
Proof: 119
Proof: 116.6
Proof: 114.2
Proof: 101
Age: NAS (typically at least 7 years)
Age: Barreled 04/2017, Bottled 02/2024
Age: NAS (typically at least 7 years)
Age: NAS (typically at least 7 years) Columbian Oak
Nose: Wayne > vanilla, caramel, smokey Rebecca > caramel, vanilla, pie cruse, baking spice
Nose: Wayne > wheat, bread like Rebecca > caramel, nuts, cherry, baking spices
Nose: Wayne > nutty, honey Rebecca > vanilla, oats, brown sugar
Tasted Neat: Wayne > brown sugar, cinnamon; finish cinnamon and leather Rebecca > caramel, vanilla, pie cruse, baking spice, and oak; finish medium with cinnamon and black pepper
Tasted Neat: Wayne > wheat, cherry, baking spices; finish baking spices and pepper Rebecca > vanilla cream, hazelnut, cherry; finish medium with cinnamon
Tasted Neat: Wayne > nutty, honey, cinnamon; finish black pepper Rebecca > oatmeal with brown sugar, heavy cream, and a touch of cinnamon; finish medium cinnamon and pecan
Tasted Neat: Wayne > smokey, wood, cinnamon; finish light black pepper Rebecca > butterscotch, toasted marshmallow, plum; finish short with oak and nutmeg
Taste Rank: Wayne > 2 Rebecca > 3
Taste Rank: Wayne > 3 Rebecca > 2
Taste Rank: *Preferred* Wayne > 1 Rebecca > 1
Taste Rank: Wayne > 4 Rebecca > 4
Other Notes: Great bottle much like many bourbons that we enjoy.
Other Notes: Being wheated, a bit more time might really enhance it.
Other Notes: Very unique taste profile due to the 49% barley.
Other Notes: Perhaps it is the “lower” proof that kept this one from ranking higher. Still a great pour.
Discussion and Final Notes
As with any tasting, it is strictly opinion on a particular day. We each struggled with determining a ranking because there was something in each batch that we really enjoyed. Ultimately, it came down to what we enjoyed “most” at that moment in time. We could do this again next week or next month and have somewhat different results. This is one of the things that we truly appreciate about bourbon.
After the tasting, we headed to the patio for a cigar. Wayne selected Bottle 3 (51% Corn, 49% Barley) and a La Palina cigar. I selected Bottle 4 (75% Corn, 21% Rye, 4% Barley in Columbian Oak) and an Isla del Sol cigar. We each enjoyed our selections and felt they paired nicely.
Rebecca: Bottle 4 with an Isla del SolWayne: Bottle 3 with a La Palina
We really enjoyed spending the original time with Old Louisville Whiskey Co in February and revisiting “virtually” this past weekend through reminiscing and tasting the Straight Bourbon Whiskey that we purchased. We cannot say enough great things about Amine and what he and his wife are doing in this historic Louisville neighborhood. When you have an opportunity, taste what they are doing – better yet – plan a visit!
Cheers, Rebecca
Photos by Rebecca Herman McBrayer (unless otherwise indicated)
Make the trip to Old Louisville Whiskey Co. 7.5 miles, less than 15 mins, from downtown Louisville, and a few miles from the Louisville International Airport.
Straight Bourbon WhiskeySpirit Requirements
Bourbon Whiskey – 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). For additional information on bourbon requirements, please read this post – Bourbon Whiskey.
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.
We picked up a bottle of the Booker’s 2024-01 Springfield Batch in April and enjoyed it so much that we needed to snag another one. Last month we were able to get a bottle of the Booker’s 2024-02 The Beam House Batch during a quick stop at the James B. Beam American Outpost. We have been wanting to try the latest one and decided that we might as well do a formal tasting of each.
The cards of the Batch Story and Master Distiller Notes are always fascinating for us; thus, sharing them below.
Please be sure to read our approach to Tasting Whiskey if you haven’t already.
Booker’s 2024-01, Springfield Batch
Mashbill – 77% Corn, 13% Rye, 10% Malted Barley Age – 7 years, 7 Months, 8 days Other – Barrel-strength bourbon, bottled uncut and unfiltered Proof – 124.5 Price Paid – $111.29 (with tax)
Appearance – Deep amber and with a lot of legs.
Aroma – Bold and spicy, brown sugar and vanilla, oak with a light smokiness.
Tasted Neat – The bold baking spices are noted immediately. It has the sweetness of brown sugar with hints of vanilla and a bit of nuttiness. A very nice and long finish of cinnamon spice, oak, and a hint of leather.
Tasted with dried cranberry – Interestingly, Wayne felt that the cranberry intensified the spiciness while I thought it made it smoother. There is definitely a dominate taste of cinnamon with the cranberry and the sweeter notes of brown sugar and vanilla disappeared.
Tasted with a pecan – The brown sugar returned with the addition of dark chocolate. The finish is medium with dark chocolate, cinnamon, oak, and leather.
Tasted with dark chocolate – This seems to have muted many of the flavors. Instead, there is a symphony of spices alternating and coming to life such as white, black, and red pepper as well a cinnamon. Very long finish of all things pepper.
Booker’s 2024-02, The Beam House Batch
Mashbill – 77% Corn, 13% Rye, 10% Malted Barley Age – 7 years, 2 Months, 22 days Other – Barrel-strength bourbon, bottled uncut and unfiltered Proof – 126.4 Price Paid – $121.90 (with tax)
Appearance – Deep amber and with a lot of legs.
Aroma – Caramel, vanilla, peanuts, and apple.
Tasted Neat – The first thought is sweet. It tastes much like its nose with vanilla, caramel, peanuts, and apple. It is reminiscent of being at the fair and each a caramel apple rolled in crushed peanuts. The finish is long with cinnamon, apple, a hint of citrus, and lingering oak.
Tasted with dried cranberry – The caramel is gone but the apple is more present and the cinnamon is gentle on the finish.
Tasted with a pecan – This really enhance the oak flavors and brought some baking spices toward the front of the palate. The caramel apple is there but it seems to be sprinkled with cinnamon. The finish is very woody.
Tasted with dark chocolate – The sweetness is now muted and black pepper and a stronger cinnamon have taken the place of the caramel apple. The finish continues to be oaky but with enhanced spices.
Discussion and Final Notes
Springfield Batch and Beam House Batch couldn’t be more different on the nose and palate when you consider they are the same mashbill, by the same distiller, similar age, similar proof, etc. Again, this is one of the many things that we love about bourbon!
We love the brown sugar, cinnamon and leather notes in the Springfield Batch. However, we also find the caramel apple and crushed peanuts of the Beam House Batch to be quite tasty.
Springfield provides a rather “traditional” Booker’s experience of a bold flavor profile yet with the sweet notes that we have come to expect in a great bourbon. While Beam House Batch is certainly from the same family, it has a sweeter profile than typically expected and with the addition of apple.
For us, we are big fans of Booker’s and appreciate what Fred Noe does to curate the best barrels for each batch to tell a special story. These are no different. As is common for us, we try to buy and have a back-up bottle of each batch. That is our recommendation for Springfield and Beam House. Find them while they are available as they will be great additions for your collection.
Bourbon Whiskey: 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 additional information on bourbon requirements, please read this post – Bourbon Whiskey.
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.
The last weekend of June, Wayne and I decided to explore and enjoy more of Southern Indiana. Our first stop was West Baden, IN. We have been there before and it has much to offer, including historical sites, hotels, a casino, and French Lick Winery that now includes Spirits of French Lick Distillery.
The last time we visited the winery/distillery, they were just beginning to offer vodka, gin, and rum spirits. Now they have a variety of bourbon, rye, brandy, botanical spirits, and American Whiskey. Per their website, Spirits of French Lick is the largest pot-still distillery in Indiana. This traditional method, combined with their double pot still distillation process, allows for greater control over the spirit’s flavor and character. They also utilize lower entry proofs into the barrel, further influencing the final taste.
Throughout the distillery and on their bottles, you see the statement: “Respect the Grain.” This is their guiding principle and reflects their commitment to sourcing the highest quality grains, many of which are locally grown and heirloom varieties, and treating them with the utmost care throughout the distilling process.
We were excited about our tour and the opportunity to learn more about their processes. Our guide, Cindy, was perhaps not as excited as we were because it was her very FIRST tour. We assured her that she would be great and since it was just us, we could keep it very conversational and easy going.
Tour of the Spirits of French Lick Distillery
We entered the back room where you immediately knew you were in a distillery based on the terrific aromas. Cindy guided us upstairs where we were able to get a look at their fermenting tanks and pot still.
Cindy explained each step along the way. We entered another room with additional distilling equipment, including a column still where they process vodka and gin.
A favorite part of any tour is the area in which the barrels are stored. It is wonderful to see so many barrels of future spirits while taking in the amazing aromas of the angels’ share.
Cindy did a great job and was also open to learning and added some new questions to her note cards. We are incredibly confident that she will continue to learn and appreciate all aspects of the distilling process. She invited us to come back in a few months just to see how much she has progressed. We plan to do that and cheer her on every step of the way!
Rebecca, Cindy, and Wayne after our great tour!
Tasting Flight
At the conclusion of the tour, we enjoyed a guided tasting of four spirits. For the tasting, we each selected: *Lee W. Sinclair – Bottled in Bond Four Grain Bourbon *William Dalton – Bottled in Bond Wheated Wheated Bourbon *The Morning Glory – Bottled in Bond Kasha Bourbon
In addition: *Wayne selected The Mattie Gladden – Bottled in Bond High Rye Bourbon *Rebecca selected Hindostan Falls – Bottled in Bond Heirloom Bourbon
We loved that each was a Bottled in Bond and that interesting grain combinations were used to create unique spirits. For this visit, we selected The Morning Glory to purchase as it was the most different from anything that we have on our bourbon shelves. You can read our tasting notes HERE.
In addition, Wayne had a glass of their Cabernet Franc and thoroughly loved it and had to have a bottle. That is high praise since that is his very favorite wine varietal.
Gift Shop
Our tour included a Kenzie glass for each of us. Interestingly, they do not sell those and the only way to acquire one is to take the tour.
In addition to the wine and bourbon, two yummy pieces of fudge were purchased – one was chocolate peanut butter and the other was cappuccino. That cappuccino fudge became an instant favorite!
Distillery Trail Statistics
Spirits of French Lick Distillery in West Baden, IN was our 61st distillery, the 6th Indiana distillery, and our 132nd distillery experience. We had a great time and highly recommend that you add them to your bourbon journey.
Pro Tip: Plan to visit other nearby distilleries. From Spirits of French Lick, you can can head a mere 17 miles South to Patoka Lake Winery (which will include the soon-to-open Old Homestead DistillingCo.) with very nice lodging options. Another option is to drive less than 50 miles Southeast to Starlight Distillery, which is then only 30 minutes to Louisville. Of course, you could start in Louisville, head to Starlight, Spirits of French Lick, and Patoka Lake Winery/Old Homestead Distilling.
Happy Trails! Rebecca & Wayne
All photos by Rebecca Herman McBrayer unless otherwise noted.
June 15, 2024, Wayne and I visited Starlight Distillery in Borden, IN for the very first time. In addition, June 29th we made a return visit. Yes, we enjoyed it that much! Getting to the distillery was reminiscent of a Beatles song, “The Long and Winding Road.” But seriously, there was lovely landscape along the way.
Upon arrival, we were amazed at just how large the Huber Family Farm, including the Huber Winery and Starlight Distillery, is! During our tour, we learned it is over 800 acres. Our minds were somewhat blown as we drove in the entrance … people, cars, directional signs, and more as far as our eyes could see. We expected to see a small family establishment like so many others that we have experienced; however, we learned rather quickly that this would be like no other.
Tractors pulling U-pick wagons filled with people were heading to the various U-pick areas. Berries and peaches seemed to be very popular. The Farm Market was filled with vibrant colors from so many amazing fruits and vegetables – we knew we would make that our final stop so we could take home some goodies. The fresh ice cream shopped looked amazing but even after two visits, we have yet to indulge in that sweet frozen cream, perhaps next time!
We could see the distillery in the distance but it was a few hours until our tour so we looked around the bottle and gift shop and then grabbed some beverages and headed toward the expansive patio to listen to live music. We met some terrific people and visited with them. We learned that they come often for the fresh fruits & veggies as well as the great atmosphere for family.
While we didn’t try the food on our first visit, we did get the “burger” on the second trip. Wow! It was huge and delightful. We may have opted to split one had we known it was so enormous since it was a double cheeseburger. We each got the Peach Tea with Bourbon as our beverage – also quite good. They have a good selection on their menu and cafe bar and we will make time for lunch on subsequent trips.
This note on their website really sums it up: “Since 1843, our family has cultivated an oasis for you to connect with your loved ones surrounded by the natural beauty of Southern Indiana. Make new memories every time you come—whether you’re with your kids, your friends, or your parents. When you visit Huber’s, you become family, too.”
We couldn’t agree more with their description. We have fallen in love with the Huber Family Farm and all it has to offer. This will become a regular stop on our journey. We hope you will visit too!
Tour of the Starlight Distillery
Rikki Urquhart, Starlight’s Tour Guide Manager, was our guide and she was incredibly knowledgable and engaging throughout. We had booked the “Straight From the Barrel Tour” that included all aspects of production and concluded in the rickhouse for a tasting flight that Rikki thieved straight from the barrels for us.
Rikki Urquhart, Starlight’s Tour Guide Manager
The tour began in the cellar (which was nice and cool on a rather hot day) and included a history of the Huber Family, the farm, the winery, and distillery. We were surrounded by some amazing wine barrels and overhead you see see remnants of some very old vines.
We moved room to room to view and learn about the various aspects of production, starting with wines and then the distilled spirits.
We made our way out to the rickhouse where we would partake in a tasting that Rikki thieved from various barrels. Each expression was unique and included a double oaked, finished bourbons, and a rye. The selections that Rikki made were outstanding.
This is a terrific tour! We highly recommend it as you get to learn so much and then experience the rickhouse thieving tasting. Thank you, Rikki, for an amazing afternoon!
StarlightGift & Bottle Shop
We didn’t purchase souvenirs on either trip, but I’m thinking that a T-shirt might be in our future. We were fortunate that our barrel thieving tour included Glencairn glasses and 10-year anniversary pins. That said, there were bottle purchases. In addition to what is pictured below, we also got a bottle of their Cabernet Franc (Wayne’s favorite wine) and their Peach Brandy.
One of these has already been placed on my hat!Bourbon finish in honey barrels, Cigar Batch, Double Oaked, and Bourbon finished in Champagne Wine Casks.
We enjoyed the Bourbon Whiskey Finished in Champagne Wine Casks so much that it was the reason for a rather quick subsequent trip – to get a couple more. You can read our tasting notes HERE.
Distillery Trail Statistics
The Starlight Distillery in Borden, IN was our 60th distillery, the 5th Indiana distillery, and our 129th distillery experience. Pro Tip: Plan to visit other nearby distilleries. Starlight Distillery is only 30 minutes from Louisville, KY with over 10 distilleries and/or experiences. Also nearby, the Spirits of French Lick.
Happy Trails! Rebecca & Wayne
All photos by Rebecca Herman McBrayer unless otherwise noted.
Wayne and I recently visited the Starlight Distillery in Borden, IN for the first time and thoroughly enjoyed it. Please see our visit story HERE. Thus, for this tasting, we decided to taste a recent Single Barrel release that we purchased during our visit: Starlight Bourbon Whiskey Finished in Champagne Wine Barrels. We were intrigued by this one at the distillery and requested a small sample taste. That was enough for us to make the purchase. Please be sure to read our approach to Tasting Whiskey if you haven’t already.
Starlight Bourbon Whiskey Finished in Champagne Wine Barrels, Single Barrel
Mashbill – Carl T. Single Barrel Bourbons begins with their 3-grain and 4-grain mash bills. Undisclosed blend of: 1) 60% Corn, 20% Rye, 20% Malted Barley 2) 51% Corn, 20% Rye, 20% Malted Barley, 9% Wheat
Age – 4 years Proof – 117.8 Price Paid – $80.24 (with tax) Finished – Finished in Champagne Wine Barrels Other – Sweet Mash Fermentation, Distilled in Copper Pot Stills; uncut, and straight from the barrel without any filtration.
Appearance – Golden amber. They are somewhat slow to form but this spirit has terrific legs on the glass.
Aroma – Very inviting nose with the light brightness of summer fruits and maybe a hint of citrus. There is also the sweetness of vanilla cream. In addition, there is a warm baking spice aroma coming through.
TastedNeat – The bourbon comes forward clearly with notes of vanilla cream, light caramel, hints of grape, and nice baking spices. The finish is fascinating with somewhat of an effervescence that is almost popping with the flavor of grapes. It is like the perfect marriage of bourbon and champagne in a most unique way.
Tasted with dried cranberry – The cranberry makes it pop more and brings the grape forward. The front and middle of the palate is champagne-like while the finish has a warm bourbon hug with spices.
Tasted with a pecan – The pecan comes through like a candied pecan and the grape-like fruitiness is gone as is the effervescence. It is also much woodier an with a nice spice note. Different but still good.
Tasted with dark chocolate – Interestingly, the chocolate brought a lot of spice, such as white pepper, baking spices, and cinnamon. The effervescence returned as well and each pop seems a bit like a spice explosion.
Discussion and Final Notes
This is a story of bourbon meeting champagne and becoming great friends. In our minds, this shouldn’t be the case; however, in our mouths, this unique finishing creates a one-of-a-kind taste sensation. The feeling of effervescence and the taste of a traditional bourbon with hints of a light champagne taste is so interesting.
We love that the bourbon holds its own and in a really strong way. However, this does not detour the champagne from letting you know it has arrived at the party as well! This is a bottle that we will want to share with friends to see what they think and watch their reactions. It is truly different, in a great way, and a terrific addition to a bourbon collection.
Cheers, Rebecca & Wayne
Photos by Rebecca Herman McBrayer
Straight Bourbon Whiskey Requirements& Sweet Mash
Straight Bourbon Whiskey: 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). For additional information on bourbon requirements, please read this post – Bourbon Whiskey.
Sweet Mash: Sweet mash is a process in distillation that does not use the sour mash as a starter for fermentation. Instead, only fresh yeast is used. Using sweet mash has the benefit of more control over specific ingredients and the ability to use lower temperatures for fermentation. However, it does require more maintenance and extreme cleanliness to avoid contamination. For more information, please read this post – Four Stages of Making Spirits.
NOTE: The bourbon 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.
Your Bourbon Journey 