BourbonCon 2026 Recap: Our Favorite Sips, Stories, and Hauls! 🥃
What a weekend in Lexington! We just returned from BourbonCon 2026 (Jan 16-17) at the Marriott Lexington Griffin Gate, and we have so much to share. From elite masterclasses to a table full of new bottles, this was an unforgettable experience for any whiskey lover.
In this video, we break down why the $999 Two-Day Platinum Package for TWO was a “heck of a deal.” It wasn’t just about the whiskey—it included our room, 5 meals (including those killer breakfast and lunch buffets), and exclusive access to the Griffin Vault and the hourly VIP Speakeasy for rare pours.
Inside the Glass:
The Masterclasses: Hearing stories from industry legends like Craig Beam (Jackson Purchase) and Owen Martin (Angel’s Envy).
The Education: Tasting “veiled” expressions with Sara Ahlgrim (Dark Arts) and learning the 4-grain story behind Four Branches with Rick Franco.
Pro Tips: Picked up home bartending tricks from mixologist Gabe Briseno.
The Haul: We review our 9 bottle purchases and unique finds like Sailor Smoke Rubs, Bluegrass Bitters, and Toasted Simple syrups.
Bonus Stop: A visit to our favorites at Glen’s Creek Distilling on the way home.
Whether you’re curious about Jackson Purchase Batch 1, the AI-integrated General Thomas bottle, or the Peter E Hart Smoked Rye, we’ve got you covered. Plus, see the Barrel House Cask Strength Kroger Pick that we almost missed out on!
Whether you’re a seasoned enthusiast or just starting your bourbon journey, BourbonCon is an event you need to put on your 2027 calendar! https://www.bourbonconlex.com/
Don’t forget to LIKE and SUBSCRIBE for our upcoming individual reviews of every bottle on this table! 🥂
🥳 One Year of the Journey! Russell’s Reserve 15 Tasting, Vintage Bourbons & Our BIG Announcement!
Wayne and Rebecca are celebrating their YouTube One-Year Anniversary with a very special, well-aged pour: Russell’s Reserve 15-Year-Old Bourbon! It’s been an incredible ride, and we’re raising a glass of “Whiskey of the Year” to you, our amazing YourBourbon Journey community!
Thank you for watching 75,000+ views and 4,000+ hours of our videos—you’re the reason we’ve done 300 videos in 365 days!
So grab your favorite glass, settle in, and let’s explore this bourbon together! Click play ▶️ NOW!
🥃 Tasting Russell’s Reserve 15-Year-Old
Join us as we uncork this amazing, hard-to-find bottle—a true special occasion drinker—and savor its complex profile.
Wayne’s Notes: Rich wood tannin, classic Wild Turkey profile, with a back-end of pepperiness and a touch of dark coffee.
Rebecca’s Notes: Immediate notes of brown sugar and cinnamon, with a delightful hint of dark chocolate on the long finish.
🌟 Reflection, Gratitude, and Milestones
A year ago, we went from a simple bourbon blog to launching our whiskey YouTube channel! We’re reflecting on the journey:
41 Cocktails: From bourbon purists to a surprising love for the craft!
Vintage Tastings / Sipping on History: Diving deep into vintage bourbon and whiskey history with our friend Brad Bonds at Revival Vintage Spirits. We’ve tasted and reviewed forgotten brands like Hill and Hill, Old Forester, and Old Yellowstone.
Building Community: Sharing a bourbon sip with like-minded people is what it’s all about! From fellow whiskey tubers like SLB and Bourbon Judge to our new friends at the Decatur Bourbon Society and our amazing friends, Michael & Dawn of Chasing Neat!
Supporting the Craft: Our hearts are with the craft distilleries like Glens Creek Distillery and The Bard Distillery. We’ll always cheer for the small-town folks who are making amazing juice and giving back to their communities.
🚀 Our BIG 2026 Announcement: Join the Community!
To move forward, grow our community, and continue to embrace the craft, we’re making a huge leap! Today, we are launching our Patreon Your Bourbon Journey page! Get more input, vote on our videos, and help us plan a barrel pick next year!
Join us in one of our three launch tiers:
Sweet Mash
White Dog
Barrel Fill
Cheers to all of you for being a part of the Your Bourbon Journey community! We hope to see you there!
What was your favorite moment from our first year on the channel? Tell us in the comments!
Are you a true bourbon fanatic, always on the hunt for the next exceptional pour?
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Hit subscribe 🔔 so you never miss our reviews of rare and remarkable spirits, and
Share this video ➡️ with your fellow whiskey lovers.
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NOTE: The spirit 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.
Bourbon lovers, get ready for an unforgettable journey to the heart of Kentucky! This isn’t just a whiskey review; it’s a deep dive into the rich culture of Western Kentucky at the renowned Kentucky Bourbon Festival. Join us as we explore a unique tasting event: “A Taste of Western Kentucky: Whiskey, Barbecue, and Dessert.”
In this video, we’re joined by an all-star lineup of experts: Kevin Gibson, the owner of Thomason’s BBQ, a true legend in Henderson, Kentucky; Zach Hargis, the president of Silk Velvet Whiskey, who shares his passion for their incredible blends; and Jacob Call, an 8th Generation Master Distiller and Co-Owner of Western Kentucky Distilling Company, bringing centuries of expertise to the table.
We’ll be tasting two exceptional whiskeys from Silk Velvet: their smooth Blended expression and the complex Single Barrel. Then, we’ll dive into the bold flavors of the Western Kentucky Distilling Single Barrel. But the experience doesn’t stop there! We’ll also be pairing these bourbons with the famous Thomason’s BBQ, featuring their mouth-watering mutton and signature BBQ dip, alongside classic baked beans and a delicious banana pudding.
Get ready to discover the best of Kentucky bourbon, learn about the art of distillation, and find out how these incredible spirits pair with authentic Kentucky barbecue. Whether you’re a seasoned bourbon connoisseur or new to the world of whiskey, this video is packed with valuable insights, tasting notes, and a whole lot of flavor.
So grab your favorite glass, settle in, and let’s share this together! Click play ▶️ NOW!
👇 What’s the profile of your favorite type of bourbon event? Let us know in the comments below! 👇
Are you a true bourbon fanatic, always on the hunt for the next exceptional pour?
Then smash that like button 👍 to show your appreciation for fine whiskey!
Hit subscribe 🔔 so you never miss our reviews of rare and remarkable spirits, and
Share this video ➡️ with your fellow whiskey lovers. Let’s build a community of enthusiasts who appreciate the art of exceptional bourbon!
NOTE: This event ticket was purchased by us. We were not compensated by the food or spirit producer for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.
Join us as we relive our incredible experience at the 2025 BBQ & Barrels festival in Owensboro, Kentucky! This annual celebration of barbecue and bourbon is a “must do” Kentucky experience. The 2025 festival, held May 9-10, transformed downtown Owensboro, centering around West 2nd Street—temporarily renamed “BBQ Boulevard.”
We indulged in a spirited Bourbon Pairing Dinner at Green River Distilling and soaked up the vibrant atmosphere of the Owensboro waterfront. Of course, we dove headfirst into the festival itself, savoring free samples from the cooking teams and grooving to the live music. One of the highlights was a bourbon education class led by Brent Elliott, Four Roses Master Distiller, followed by an epic three-hour bourbon tasting event featuring 40 distilleries! And don’t forget the Western Kentucky barbecue.
This video highlights:
A Spirited Bourbon Pairing Dinner at Green River Distilling
Enjoying all that the Owensboro waterfront has to offer
Taking in the festival and cooking teams – including free samples
Live music
A bourbon education class with Brent Elliott, Four Roses Master Distiller
The three-hour bourbon tasting event with 40 distilleries.
Don’t just take our word for it—watch now and discover why YOU absolutely must add this incredible bourbon and Kentucky experience to your “must do” list for 2026!
Be sure to get your tickets at BBQandbarrels.com for next year’s event!
NOTE: The spirits and events 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.
Experience the Ultimate Bourbon & Culinary Symphony! …and a Whirlwind Bourbon Adventure! 🥃🍽️➡️🥃🥃🥃 Join us for a taste of pure Kentucky magic as we dive into the prestigious 5th Annual Kentucky Bourbon Festival Distiller Dinner! Held at the stunning Savor at River House on April 30th, 2025, this celebrated Derby week tradition delivered an unforgettable evening of exceptional bourbon, mind-blowing cuisine, and the kind of vibrant energy you can only find during the Kentucky Derby Festival.
Picture this: the iconic steamboat race blazing along the picturesque Ohio River as Master Distiller Owen Martin himself guides us through the exquisite world of Angel’s Envy! We savored a curated flight featuring the coveted Angel’s Envy Triple Oak, the exclusive KBF Sherry Single Barrel Pick, the rich Angel’s Envy 2024 Bourbon Cask, and a tantalizing Mystery Pour that kept us on the edge of our seats!
The night kicked off with a delightful welcome cocktail showcasing the official 2025 Kentucky Bourbon Festival recipe and concluded with a decadent dessert cocktail, perfectly harmonizing with the four neat bourbon pours. But the experience didn’t stop there! We also enjoyed catching up with friends and soaking in the lovely evening, which culminated in some mighty fine cigars and conversation down by the river.
But wait, there’s more! The next morning, our bourbon adventure continued as we journeyed to the heart of Kentucky’s bourbon country: Bardstown! Get ready to explore three iconic distilleries: the legendary Maker’s Mark Distillery, the impressive Lux Row Distillery, and the immersive Heaven Hill Bourbon Experience.
All this magic packed into an amazing 25.5 hours! 😉 Watch now and discover why YOU absolutely must add this incredible bourbon and Kentucky experience to your “must do” list for 2026!
WELCOME COCKTAIL AND PASSED APPETIZERS
Angel’s Envy Glazed Grilled Gulf Shrimp atop a tostone with peach and serrano chow chow
Crispy quail legs with preserved lemon
Beet Chip topped with balsamic fig jam and a toasted salted cashew crumble
SALAD
Local purple mustard greens with pumpkin seed and oat granola, dried apricots, Kenny’s aged brie, and an Angel’s Envy apricot mostarda vinaigrette
DINNER
Bone-in Short Rib over grand Padano and herb Weisenberger grits, with pickled fennel and eggplant, finished with a port wine and bone marrow reduction, fennel oil, and gremolata
DESSERT
Kern’s Derby Pie Blondie Bar
ABOUT THE VENUE
Louisville’s newest and most scenic private event venue created by award-winning Chef John Varanese, one of Louisville’s most celebrated restauranteurs, Savor at River House combines a spectacular view of the river with the same delicious cuisine and outstanding service that is the signature of all Chef Varanese’s restaurants (Varanese, River House, & Levee Bourbon Lounge).
NOTE: The events and 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.
We invite you to experience, through our eyes, an exceptional VIP Repeal Day Dinner Event that took place at Starlight Distillery on Friday, Dec 6th. This elevated evening kicked off with engaging interactions among fellow bourbon enthusiasts and the esteemed Starlight Distillery Master Distillers and Bourbon Experts. We relished every moment of this celebration, showcasing the perfect marriage of food and spirits with a meticulously crafted multi-course tasting menu. Each chef-prepared course was expertly paired with a pour from one of the five Family Reserve releases, accompanied by insightful discussions led by the Starlight Distillery experts who hand-selected each bottle.
Following dinner, we had the opportunity to purchase each Family Reserve offering, in addition to special Repeal Day Releases.
To see the event unfold and hear from Ted, Black, and Christian Huber about each bottle, watch this video.
Date & Time: Friday, October 4th, 1:00 PM – 2:30 PM Location:The Kentucky History Center, 100 West Broadway St., Frankfort, KY 40601
By Rebecca Herman McBrayer
As part of our Frankfort, KY Bourbon on the Banks weekend, we attended the Secrets to Bourbon Food Pairing with Peggy Noe Stevens & John Medley. We had a big morning of travel from Indiana with our friends, Hap & Judy Aziz, as well as an insightful grounds walk tour at Glenn’s Creek Distilling – home of the historic Old Crow Distillery. We made it to the event just in time and friends had saved us seats right up front – Thank you Lisa & Phil!
EventDescription: The Secrets to Bourbon Food Pairing – Bourbon Hall of Fame and Master Taster, Peggy Noe Stevens and John Medley, the Research and Development Director at Buffalo Trace Distillery take you on a sensory journey with food pairings from Limewater Bistro and our favorite expressions from Buffalo Trace Distillery. -History and Tasting of three premium Bourbons – Bourbon Benchmarking: Understanding three Different Styles – Food and Bourbon pairing and palate training
What We Learned About Pairings
Peggy shared her approach and teaching tool for bourbon pairings called The Flavor Trio. She referred to this technique a balance, counterbalance, and explosion.
Balance: When the flavors of a bourbon MATCH the flavor of a food.
Counterbalance: When a completely OPPOSITE food flavor highlights certain bourbon flavor profiles.
Explosion: When a predominant bourbon flavor is matched with a predominant flavor in a food – this causes a flavor explosion.
With this in mind, you should select your bourbon first and get to know its flavor profile. Next, you would select foods to balance, counterbalance, and explode those flavors. This (and much more) is detailed in the book: “WHICH FORK DO I USED WITH MY BOURBON? Setting the Table for Tastings, Food Pairings, Dinners, and Cocktail Parties.” Peggy Noe Stevens & Susan Reigler. Available on Amazon.
Pairing 1: Buffalo Trace
Buffalo Trace: Caramel, brown sugar, vanilla, and honey with notes of summer fruits and hints of leather and oak.
Balance: Paired with Peach Salad with Molasses Vinaigrette, Fresh Tarragon, and Honey Brown Bread Crouton.
The molasses vinaigrette balanced with the brown sugar; the notes of honey were present in the honey brown bread crouton; and the peach highlighted the bourbon flavors of summer fruits. This combination was truly delightful!
Counterbalance: Paired with Slow-Cooked Brisket with Crispy Gouda Grit Cake, Spicy BBQ, and Green Onion.
While the grit cake complimented the creamed corn from the Weller, the spicy BBQ sauce was the perfect counterbalance to the overall sweetness profile of the bourbon.
Pairing 3: Stagg Jr.
Stagg Jr.: Pipe tobacco, caramel, vanilla, baking spices, dates, with hints of clove and cocoa.
Explosion: Paired with Date and Chocolate Cake with Fresh Blackberry.
Wow! Explosion is a great description for how this tastes together. Amazing!
About our Hosts
Peggy Noe Stevens: As the world’s first female master bourbon taster and founder of the Bourbon Women Association, Peggy is uniquely qualified to educate the audience about Kentucky’s native spirit. Whether you are new to bourbon, or a seasoned enthusiast, she will present an entertaining overview of Bourbon’s flavor influencers during the production process and how to taste like a pro. A customized food and Bourbon pairing will delight your senses and teach you why the many different “styles” of our amber elixir make Bourbon a signature industry for Kentucky.
Rebecca Herman, Judy Aziz, Hap Aziz, Wayne McBrayer, and Peggy Noe Stevens
John Medley: As the Research & Development Director at Buffalo Trace Distillery, John Medley is responsible for providing technical leadership for Sazerac products and implementing improvements in manufacturing processes. Under John’s helm, the new product development team creates successful brands enjoyed by fans all over the world.
Wayne McBrayer, Rebecca Herman, and John Medley
The perfectly prepared food pairings were created by Limewater Bistro.
The pairings were both delightful and educational. This was a fantastic experience. If you have an opportunity to attend a similar event, we highly recommend it. If you are unable to do so, Peggy & Susan’s book is fantastic!
Event Date: Saturday, September 14, 2024 6:00 – 10:00 PM By Rebecca Herman McBrayer
Wayne and I were absolutely thrilled for this event! Over the past two years, we have passionately enjoyed bourbon dinners that have left an indelible impression, and attending the Supper Club events at James B. Beam Distillery has been nothing short of a culinary adventure. Each occasion brought us exquisite food meticulously prepared and captivating stories that enveloped us in the rich heritage of bourbon.
Event Description: A special evening with 7th & 8th generation master distiller’s Fred & Freddie Noe at Fred’s home in Bardstown, KY with some of their renowned friends. Dinner will be provided by the Kitchen Table restaurant with an opportunity to enjoy pours and cocktails from each participating distillery. You will be delighted with stories during an exclusive round table tasting featuring a product from each brand, and the opportunity to interact with top professionals in the bourbon industry.
The speakers for the evening included: Brent Elliott – Four Roses, Royce Neeley – Neeley Family Distillery, Steve Nally – Bardstown Bourbon Company, Rob Samuels & Bill Samuels Jr – Maker’s Mark, and Fred & Freddie Noe – James B. Beam. Baker Beam was also at the dinner but did not speak on the panel.
The Noe’s Home in Bardstown – A Spectacular Setting
As instructed, we parked at a nearby church and walked to the driveway entrance where we were checked in and joined others in anticipation for it to be 6PM. Although it was an incredibly hot day, we were joyful for no rain and excited that the sun would be setting beautifully as the night unfolded. We met some fantastic people in line and enjoyed a delightful dinner with them – Michael & Dawn Mitchell of Chasing Neat.
Freddie Noe welcomed us, provided a brief overview of the evening, and invited us to enjoy our cocktails.
Neeley Family Distillery Cocktail and Appetizers
As described by Chef Landry – the cocktail was a New Orleans classic Sazerac made with Absinthe from the Neeley Family Distillery. Chef sought to match the absinthe flavors with the herbs in the oysters and the fennel in the spinach tart.
They started passing the appetizers early on and they were terrific! The Hidden Barn Cherry Picker Sazerac was outstanding!
Distiller Icon’s Panel Discussion and Tasting
This experience was nothing short of extraordinary! Having the chance to listen to each of these icons delve into their histories, share their passions, and express their spirits was truly awe-inspiring. The atmosphere was wonderfully relaxed and engaging. We were incredibly lucky to have Andy Treinen, the President of the Frazier History Museum, as our moderator, guiding us through this excellent discussion. There were moments of delightful banter among the speakers and some truly entertaining stories shared that added to the magic of the evening!
Each icon had an opportunity to speak and then introduce their pour. **Brent Elliott – Four Roses 2024 Limited Edition Small Batch. **Royce Neeley – Neeley Family Distillery, Hidden Barn. **Steve Nally – Bardstown Bourbon Company, Discovery Series #12. **Rob Samuels & Bill Samuels Jr – Maker’s Mark 2024 Cellar Aged. **Fred & Freddie Noe – James B. Beam, Booker’s ‘The Reserves’ 2024.
At the conclusion of the talks, Chef Brian Landry introduced the menu. He has been working with Fred and Freddie for the last three years and they have done many collaborative dinners. He strives to align well with them and the liquids they place in the barrels. Chef reminded us the the Beam’s saying, “Drink it any damn way you please!” However, he noted that tonight we would be drinking as the distillers’ pleased because they selected the cocktails and then Chef Landry reverse-engineered the menu.
Four Roses Bourbon Cocktail and First Course
Chef Landry – Four Roses Single Barrel Vieux Carre another New Orleans cocktail has a little bit of Benedictine in it, a lot of herbal notes, and it’s finished with some bitters that are heavy on star anise. The pork belly was marinated with soy sauce and then finished with the caramel sauce that has a bit of fish sauce in it. This was served with corn pudding.
The pork belly was cooked to perfection! Plus, the creaminess of the corn pudding was amazing. Fantastic course.
Bardstown Bourbon Company Cocktail and Second Course
Chef Landry – Anytime we come here we have to do Fried Chicken, so we’re going to do a fried chicken thigh with truffle honey, truffle grits, and a wild mushroom au jus that will go with the High Wheat Side Car from Bardstown. The Side Car has a lemon juice and Orange Curacao that will help cut through the richness of the fried chicken.
I’m personally a push-over for fried chicken and love grits – this combo did not disappoint! Wow – the chicken was very flavorful and crispy and the grits were delightfully creamy.
James B. Beam Cocktail and Third Course
Chef Landry – For the final savory course, Fred is the master of the grill, so we are doing a 14 oz veal chop. It is an Italian style dish, a Veal Saltimbocca. It is cooked on the grill with garlicky breadcrumbs, sage, and country ham chips from Freddie’s country ham.
This veal chop was indescribably good. Cooked to perfection and seasoned amazingly. Unfortunately, we were so full by the time it arrived that we could only enjoy part of it. To-go bags would have made for a terrific midnight snack!
Maker’s Mark Cocktail and Dessert
Chef Landry – The final course is sweet. The cocktail is a Maker’s Mark 46 Apple Butter Old Fashioned. Then, the burnt cinnamon pot due crème was made with burnt cinnamon sticks that we steeped in cream and then added a bit of orange zest and vanilla. It is finished off with cane syrup granola, salted caramel, and green apples.
As mentioned previously, we were full by the veal chop. Even so, we had to at least taste the cocktail and this scrumptious dessert. There might have been more than one bite involved!
Freddie Demonstrating the Kentucky Whiskey Ham Luge
Freddie is well-known for his cured hams and for hollowing out a portion to pour bourbon over it. This night probably would not have been complete if Chef Landry hadn’t put the challenge out to do this, which Freddie did with ease. But turnabout’s fair play – Freddie then challenged Chef and he accepted with great skill as well! Fun times!
A Great Night to Connect with Awesome People
In addition to Fred Noe signing a bottle of Booker’s ‘The Reserves’ 2024 for us, he and Baker Beam also signed our 1990s mini set of Booker’s, Baker’s, Basil Hayden’s, and Knob Creek.
We also had an opportunity to chat with and get pictures with Royce & Rebekah Neeley, Steve Nally, and Lisa Wicker!
It was a night that we will always cherish! Thank you, one and all, for spending the evening with us!
Recap and Highlights from Saturday, August 17, 2024 By Rebecca Herman McBrayer
Hard to believe that we are already on Day 3!
Lean Back on the Bourbon Breakfast 8:00am – 9:00am
Breakfast was sponsored by J. Mattingly 1845 – nice sample pours of their rye and bourbon; and Michter’s – gifted their Glencarin glass. The buffet for breakfast was once again very good. We had a great group of people at our table to chat with. Excellent way to kick off the morning!
Immediately after concluding breakfast, we enjoyed a keynote by Nancy “the Nose” Fraley of Nosing Services. She won the WOW Award last evening for Master Blender of the Year. She shared her life journey of many twists and turns that led her to whiskey.
Through Nancy’s keynote as well as her bio, we learned that she is a Freelance Master Blender based in Berkeley, CA, and is recognized for her exceptional blending services and sensory analysis provided to distilleries across the globe. Renowned for her creation of the pioneering American Craft Whiskey Aroma Wheel and her expertise in blending theory and sensory analysis, Nancy’s journey as a master blender commenced with a profound experience tasting her first Bourbon at her father’s wedding. Prior to dedicating herself to this craft, she pursued studies in Tibetan Buddhism, earning a Master’s Degree from Harvard Divinity School, and a Juris Doctor Degree from the University of San Francisco School of Law. Following her departure from her role as a law librarian, she embarked on a transformative journey through Morocco, Spain, and Mexico before joining the esteemed brandy house Germain-Robin. Nancy’s significant contributions to the craft spirits Bourbon and whiskey industry include the introduction of ancient French Cognac and Armagnac “élevage” techniques, which have since been embraced by numerous craft spirit distilleries. Moreover, her creation of the world’s first “Cigar Blend” Bourbon in 2016 stands as a tribute to her French blending mentors and the enduring tradition of Cigar Blend Cognacs.
Selected Session: The Proof is in the Barrel: How Barrel-Entry Proof Affects Flavor with Michter’s Andrea Wilson and Katherine O’Nan
This was a fascinating session where we had the opportunity to enjoy the experience of tasting through various proof whiskeys to learn the influences proof can make. Michter’s enters all its whiskeys into the barrel at 103 proof to create a rich smooth and easy to drink profile. We did two blind tastings to compare the same aged whiskey entered into wood at 103 proof versus 125 proof at bottling strength and barrel strength.
Outstanding session! Thank you, Andrea and Katherine!
Whiskey in the Jar Lunch 12:45pm – 1:45pm EDT
We enjoyed a much appreciated light lunch and great conversation. There were cocktails and SIPs provided by Hotel Tango Distillery but I decided to focus on iced tea.
The remainder of the day would be diverse as some were going on outside excursions and others were partaking in onsite workshops.
While we weren’t sure if we would drink more, we wanted to visit the Bar-a-Rama to mingle and see some of the distillers that we have gotten to know.
Lounges sponsored by Southern Distilling Company and Uncle Nearest Premium Whiskey
Tables sponsored by Catoctin Creek Distilling Company, LLC, Coors Spirits Co., FILMLAND SPIRITS, Fortune’s Fool, Heaven’s Door Whiskey, Holladay Distillery, J.P. Wiser’s and Lot No. 40, Keeper’s Heart, Kentucky Peerless Distilling Co., Lythgoe Bourbon, Milam & Greene Whiskey, Moet Hennessy, New Riff Distilling, Old Dominick, Old Louisville Whiskey Co. LLC
We got pictures with Amine & Beth – Old Louisville Whiskey Co, Alex Castle – Master Distiller Augusta, Marlene Holmes – Master Distiller Milam and Greene, Erin – Stuff & Whiskey.
It was a really fun mix & mingle event and we had the opportunity to try some whiskeys for the first time. We were also present for the end of the Silent Auction and (together) we won FOUR! It was a great night!
That’s a Wrap for Day 3!
We already have the car loaded and will conclude Sunday morning following a breakfast gathering in just a few minutes. It was a great event where many great memories and friends were made!
Recap and Highlights from Friday, August 16, 2024 By Rebecca Herman McBrayer
This first “full” day was definitely the epitome of packed full of goodness!
Bourbon Beginnings Breakfast (Sagamore Rye) 8:00am – 9:00am EDTSponsored by Sagamore Rye! ANDSIP & Survey Round 1 with 15 Stars
The buffet was outstanding as the food was really cooked to perfection. We made several new friends at our table and shared many bourbon stories. During the breakfast hour we had an opportunity to SIP & Survey 15 Stars. The Private Stock was very good. That said, the Three Kings offered a very different sip as it is a blend of bourbon, rye, and wheat whiskeys.
We spent the remainder of the hour assisting our friends from Green River with the set up for their session. It was great to help and learn what all goes into making a fantastic session. I’m not sure that everyone appreciates all of the behind-the-scenes activity that is needed. While we didn’t attend that session, we know it was well-received.
Welcome and Keynote with Jane Bowie of Potter Jane Distilling 10:00am – 10:45am EDT
It was very inspiring to listen to Jane as she shared her journey in the industry. Jane, a 16-year veteran of the spirits industry, embarked on her remarkable journey at Maker’s Mark Distillery, where she quickly ascended the ranks with unwavering passion and dedication. Her influential role as Global Brand Ambassador saw her spearheading the launch of groundbreaking products such as the first cask strength Maker’s Mark bourbon, and pioneering the innovative Private Select Barrel Program. Jane’s visionary creations have been celebrated with prestigious accolades at global whiskey competitions. Following her departure from Maker’s, she and her business partner are fervently working on the establishment of a new distillery in Kentucky, set to come to life by January 2025.
Friday Morning Workshops 11:00am – 12:00pm EDT
Rebecca attended: The Role of the Rickhouse: A Blind Exploration Kyle Merklein and Jordan Germano of Holladay Distillery.
Holladay Distillery’s Master Distiller, Kyle Merklein, delved deep into the enchanting world of the rickhouse and aging process, illuminating the intricate details that culminate in the perfect taste profile. A special focus was placed on the fascinating journey of aging, a process influenced by a myriad of factors including the barrel, storage structure, region, climate, square footage, and, of course, time.
It was incredibly fun to engage in a blind one barrel selection where everyone was afforded the opportunity to complete a confidential vote for the one to be barreled. We also had the opportunity to savor bourbon from barrels aged in different locations within one of the Holladay rickhouses. It was truly captivating to uncover the profound impact of barrel placement and position in the rickhouse on the amazing development of flavors within the bourbon. This was a great workshop that I highly recommend.
Wayne attended: The Pot Calling the Column Black: A Tale of Column and Pot Still Distillation with Christian Huber and Blake Huber of Starlight Distillery
Christian and Blake Huber of Starlight Distillery thoroughly examined the differences between column distillation and pot distillation, emphasizing the substantial impact that choice has on aroma, flavor, and finish. They delved into the technical and flavorful distinctions between pot and column stills, demonstrating how each method distinctly influences the taste, texture, and overall profile of whiskey. The audience engaged in an interactive tasting, gaining first-hand experience of the unique characteristics imparted by each distillation type. Their insightful presentation delivered a compelling exploration of whiskey distillation, and I found their expertise and delivery to be truly engaging.
Whiskey Bent and Bourbon Bound Lunch 12:15pm – 1:15pm EDT
We enjoyed another terrific meal and great company at our table. So fun to sit, relax, and visit while replenishing for the afternoon ahead.
Lunch was sponsored by the Tennessee Whiskey Trail and there were pours available but we opted for iced tea.
Friday Afternoon Excursions 1:40 p.m. – 4:15 p.m: Green River on the River – a river cruise with Green River
This was a truly unforgettable adventure on the river with Green River Distilling! Founded in 1885, this historic gem in Owensboro, KY, has been crafting exceptional bourbon for over a century. It was a great day to board The Mary Miller Riverboat and enjoy a fantastic 2-hour cruise along the Ohio River.
During the cruise, there was an opportunity to experience a presentation by the one and only National Brand Ambassador – Caryn Wells! She provided a captivating journey through Green River’s long and storied bourbon history. We also enjoyed a tasting of their full line up: Green River Wheated Bourbon, Green River Bourbon, Green River Rye, and Green River Full Proof. Each pour included food pairing to highlight the spirit’s profile. There was also an added surprise. We were able to sample from two barrels and select which we enjoyed the most. We then learned that it will be bottled exclusively for the attendees at this event and Bourbon Women SIP 24 will be on the label!
After our tasting session, we enjoyed the river views and then went to the first floor for some live Bluegrass music. There was also a feast of classic Kentucky BBQ available but we were still full from that awesome lunch. Thank you for an amazing time on the river!
WOW (Women of Whiskey) Awards 6:15pm – 10:30pm EDT Kentucky Center for the Arts
It was time to celebrate the women blazing trails in the whiskey world at the WOW Awards at the Kentucky Center for the Arts supported by the Bourbon Women Foundation. It began with a cocktail reception, red carpet, Meet and Greet that included heavy hors d’oeuvres, and sips.
Then we moved into the Bomhard theater for the awards presentation. Peggy Noe Stevens and Susan Reigler served as the masters of ceremony. It was very inspiring to hear so many amazing stories of the nominees.
We were excited that our friend, Maggie Kimberl won Spirits Writer of the Year!
The event was great but we were tired and several of us decided to forego the desserts and after party!
WOW! What an amazing day! We capped it off with friends …. enjoying a bite to eat, a nightcap, and terrific conversation. Hats off to everyone who made this day so special and here’s to Saturday!!
Your Bourbon Journey 