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!
Bourbon & Whiskey News Highlights from September 2024 >> 30 Stories!
In September 2024, the bourbon and whiskey industry showcased significant developments including market reports, distillery news, and new bottle releases. Highlights featured long-standing icons like Jimmy Russell’s 70th Anniversary, new distilleries breaking ground, and the reveal of five inductees into the Kentucky Bourbon Hall of Fame, reflecting ongoing growth and innovation.
Industry Market News & Related Announcements>> 3 Stories
Event: Thursday September 12 – Sunday September 15, 2024 By Rebecca Herman McBrayer
Wayne and I found this year’s Kentucky Bourbon Festival in Bardstown, KY to be outstanding! But please understand … like many things in life, it takes planning, flexibility, a great attitude, and someone you want to spend it with to have an amazing experience!
EarlyPlanning for KBF 2024
Our planning for the 2024 event began on our drive home from Bardstown in 2023. What did we love doing in 2023? What might we do differently in 2024? What were we most excited about trying next time? Without knowing the schedule, we had discussed what we might strategize to to acquire in the schedule. One thing we knew for certain, it would once again be critical to book our hotel early. How early you ask? Well, we booked our room 10/14/23!!! We were incredibly fortunate to be able to add two extra nights in early June. If you can stay within the limits of Bardstown, it is very helpful and saves a lot of travel time.
2023 had been our first opportunity for VIP access and we evaluated that it was well-worth the ticket price; however, the tickets would be limited. What would be our backup plan if we couldn’t get the level of ticket that was our first choice. Here is a link to our KBF 2023 VIP Experience.
As soon as the schedule and “add-ons” are published, it is time to plan each day. Are there educational sessions or events that we want to attend? What is our first, second, or third choice? Do those choices fit into our budget? What if what we want isn’t available – is our next choice going to be satisfying? If it is your first KBF, know that the tickets FLY out the door, even for the add-ons. It is imperative that you have a WRITTEN plan and are ready to make quick decisions while staying in your planned budget! We had been blessed the past two years to acquire Premium Events and Panels that we desired … if not in 2022 we got them in 2023. For 2024 we had a discussion and decided that we would forego the “Great Tent” and “Penthouse” sessions and attempt to get tickets for the Saturday evening Icons Dinner. But if it sold out too quickly, we had a back-up plan for the other sessions.
I am often teased about my color-coded Excel spreadsheets, but it has made planning and execution very successful.
April 16, 2024 – Tickets On Sale!
The date was here and it was time to see if the planning would work out. The release of the tickets was not without some hiccups in the system as emails with the code were delayed for many, myself included. My notice arrived nearly 25 minutes after the designated time, and that was a tad stressful.
Even so, I was able to acquire VIP tickets for Wayne and myself. We got one Flask Force VIP and one Enthusiast VIP. PLUS, we were able to secure two tickets to the icon dinner!
Kentucky Bourbon Festival 2024 Finally Arrived!
Thursday, September 12, 2024
The long-awaited event was here! We kicked it off on Thursday night with the amazing Bourbon in the Air! At the Kentucky Bourbon Festival Grounds – Bourbon in the Air, an exclusive evening event held on Thursday, September 12, from 6 to 9:30 pm. This highly sought-after experience offers a limited number of attendees access to a night of bourbon indulgence under the stars. At Bourbon in the Air, guests will enjoy catered hors d’oeuvres, exclusive cocktails, and neat pours from top distilleries across Kentucky while live music sets the scene for a memorable weekend for bourbon aficionados. Not only does Bourbon in the Air provide an opportunity to mingle with fellow bourbon enthusiasts and distillery representatives, but it also offers a sneak peek of the festival grounds and distillery booths before the official start of the event on Friday.
We truly enjoyed visiting the various booths, especially in the Craft Distillery area, to chat with the teams from each distillery and share in their excitement for the festival. We had a few tastes, listened to music, grabbed a bite to each, and picked up our VIP packages. The Flask Force Swag included a gift bag, with a gift box, and it contained: Flask Force T-Shirt, Elijah Craig Single Barrel signed by Conor O’Driscoll, Copper Flask, Commemorative Coin, KBF VIP etched Glencairn glasses with leather carry case.
Friday, September 13, 2024
It was pouring down rain and not expected to stop until perhaps noon, but we were ready with ponchos and umbrellas. We started our day with a wonderful breakfast at Mammy’s. That also meant that our very early arrival garnered us a parking place just a block from the festival gates. The rained changed to an occasional drizzle and we spent an hour in line before the VIP gates opened at 11AM.
We stopped by the VIP tent several times to grab bottled water, cool off, listen to the featured Master Distiller, get a premium pour, or even a bite to eat. Since we often hung out in the back area with the craft distilleries and the stage, it was nice to have the option to pop into the VIP area for a little break.
We spent quite a bit of time in the very nicely shaded Evergreen Main Stage area that had ample seating. There we could people watch, enjoy great live music, and also listen to the Bourbon:30 shows that were held on the half hour.
On Friday, we learned from these free shows – all led by Steve Coomes:
12:30 – The Bourbon:30 Talk Show – This Really Happened On A Tour! Distillery tour ambassadors educate and entertain some, well, interesting guests on the job. Hear Caryn Wells (Green River), Josh Hollifield (Heaven Hill) and Damian Gallaher (Angel’s Envy) share some amusing first-hand experiences about their work in bourbon tourism.
1:30 – The Bourbon:30 Talk Show – When Maker’s Got Old: The Story Of Cellar Aged. In 2023, Maker’s Mark released its oldest bourbon ever, an 11-year pour dubbed Cellar Aged. Maker’s managing director, Rob Samuels, and innovation manager, Beth Buckner, will tell the story behind Maker’s first long-aged innovation.
3:30 – The Bourbon:30 Talk Show – Will Changing Climate Change Our Whiskey? With topsy-turvy weather now the new normal, will fluctuating temperatures affect how whiskey matures? Potential water shortages also are a concern that may affect whiskey production. Experts Bernard Peterson (Peterson Farms), Jeffrey Lewis (Independent Stave Co.) and Rachel Nally (Heaven Hill) will weigh in on those and other potential climate-related impacts on American whiskey.
4:30 – The Bourbon:30 Talk Show – All In The Family: Heaven Hill Distilleries. After 89 years in operation, Heaven Hill Distilleries isn’t just one of the largest independent spirits producers in the U.S., its ownership hasn’t changed since the Shapria family founded it in 1935. Listen in as executive chairman, Max Shapira, his wife Elln Shapira, his daughter and co-CEO, Kate Latts, and her husband, co-CEO Allan Latts, talk about the unique family-focused effort behind this large and historic spirits company.
Of course, there were distilleries where we tasted pours, met new people, connected with friends, and bought a bottle or two. The first full day was in the books and it was a great one!
Photos: Kim Bard in front of The Bard’s booth; with Amine Kar of Old Louisville Whiskey Co., with Stephen Beam of Limestone Branch, and with Rebekah Neeley of Neeley Family Distillery.
Saturday, September 14, 2024
Like Friday, we arrived early for breakfast at Mammy’s and secured excellent parking. We lined up in the VIP line at 9AM and that provided two hours of getting to know the people who were also crazy enough to be in line two hours early. LOL!
We headed right to Jim Beam to get the Booker’s Reserve, enjoyed a few tastes along the way. Old Forester had a neat pour of The President’s Choice topped with a donut hole. Now if that doesn’t epitomize the festival and bourbon for breakfast, I’m not sure what does. We went back to the VIP tent where there was a bit of a circus theme for the day, grabbed some water, and used the air conditioned rest rooms. Yes – another great perk!
On Saturday, we learned from these free shows – all led by Steve Coomes:
12:30 – The Bourbon:30 Talk Show – (Always) Under Construction: New Kentucky Distilleries. As American whiskey continues its creep into international markets, new producers continue entering the space to make more of it to sell abroad. Listen in as veteran distillery operators John Hargrove (The Whiskey House), Caleb Kilburn (Eastern Light Distilling) and Denny Potter (Potter Jane Distilling) share progress updates on their brands’ state-of-the-art production plants set to open in 2024 and ‘25.
1:30 – The Bourbon:30 Talk Show – Explain Premium Pricing–Please! Consumers often wonder why whiskey prices are so different from store to store. Some blame distilleries, others retailers, and others still, distributors. Listen in as our panel of experts, including Mike Fisk (Evergreen Liquors), Elizabeth McCall (Woodford Reserve) and Justin Sloan (Justins’ House of Bourbon), discuss why pricing is so varied and what forces drive those prices.
2:30 – The Bourbon:30 Talk Show – Battling For Attention: Struggles Of Small Brands. One of the biggest weapons large distilleries have in their marketing quiver is big budgets. As smaller whiskey makers like Royce Neeley (Neeley Family Distillery), Amine Karaoud (Old Louisville Distilling Co.) and Stephen Beam (Limestone Branch Distillery) will tell you, it’s hard to get noticed in a marketplace dominated by bigger brands.
Lunch and a bit of down time in the VIP Tent.
Like the previous day, between the shows, we visited distilleries, reconnected with friends, and bought a bottle or two. We made this day a bit shorter, departing at 4PM. This gave us time to cool off from the heat and get ready for the KBF Icons Dinner, which you can read all about HERE.
Photos: With Alex Castle of Augusta Distilling, Jane Bowie of Potter Jane Distilling, and with Royce Neeley of Neeley Family Distillery.
Sunday, September 15, 2024
Sounds like a repeat and it is! Breakfast at Mammy’s. In the VIP line at 9AM for the 11AM opening. Again, we met several very nice people and there is plenty of time to chat when waiting for two hours. The gates finally opened and we had made a decision to “brave” the Heaven Hill line on this last day. We went straight there and estimated that we were #125 in line. We heard that it was Old Fitzgerald BIB 13 YO, about 200 bottles, so we decided to wait it out. It was hot and the sun was pounding. Both Green River and New Riff were walking the line and handing out samples. How awesome was that? After an hour and twenty minutes, it was our turn to buy our bottles. Whew. This is the first time we have owned an Old Fitz and since this is the only true line we stood in for the event, it was worthwhile.
We headed straight for the VIP tent for water, AC, and a chance to sit for awhile. Met some terrific people while sharing one of the seating areas. Honestly, if you attend the KBF and don’t make new friends, you are truly missing out. Bourbon people are awesome!!
We made the rounds at some of our favorite craft distillers to check in and see how their weekend had gone, especially those attending for the first time. We were thrilled to hear that they found it to be a valuable experience and that they believed they garnered new customers through this experience.
On Sunday, we learned from these free shows – all led by Steve Coomes:
1:30 – The Bourbon:30 Talk Show – Press for Information: Whiskey Reporters Panel. American whiskey writers see and experience the industry in ways most consumers never do. Listen in as David Thomas Tao, Sara Haven, Frank Dobbins and Patrick Garrett discuss trends, share their research on the industry.
2:30 – The Bourbon:30 Talk Show – The Takeaway: Tell Us What You Learned At the 2024 KYBF. The KYBF welcomes some 7,000 visitors each year to taste whiskey, talk to the people who make it and listen to industry buzz. KYBF Chairman, Cordell Lawrence, KYBF President & COO, Randy Prasse, KYBF Vice President of Distiller Relations, Stacy Pritchard and Bourbon:30 host Steve Coomes and some KYBF team members review what’s new and ask audience members about their favorite parts of KBF 2024.
After the final show concluded, we made a few final goodbyes as we wanted to be on the road by 3:30! Once again, this was an amazing experience. We were tired, hot, and ready to get home but we know that we will cherish each memory and start the count down to KBF 2025, which will be September 5-7! Yes, we have already secured our hotel room. Do not wait to do that!
It is great to be home until our next adventure. Here is a look at the 15 bottles that we selected during this year’s KBF. We can’t wait to start tasting them!
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!
Bourbon & Whiskey News Highlights from August 2024 >> 52 stories!
The August 2024 Bourbon & Whiskey News encompass a wide range of industry updates. Notable highlights include market growth projections, distillery expansions, award recognitions, festival updates, and new bottle releases. Industry shifts like self-distribution benefits and market demands in premium whiskey are also discussed, reflecting a dynamic and evolving landscape in the bourbon and whiskey sector.
Industry Market News & Related Announcements>> 9 Stories
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!!
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!
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!!!
The bourbon and whiskey news highlights from July 2024 include a judge ruling the tax code’s home distilling ban as unconstitutional, notable distillery news, upcoming bourbon festivals and events, new limited-edition bourbon releases, and the launch of special whiskey series. Additionally, industry developments and new whiskey blends are also featured in the update.
Your Bourbon Journey 