American – Bourbon is considered America’s only native spirit, and it originated in the late 1700s. During the Civil war, bourbon was used as currency due to ease of transport. By the end of the Civil War, there were over 4,000 bourbon distilleries in the USA.
What’s in a name? – There are several theories on how Bourbon got its name; however, the most common thoughts are that it is derived from the French Bourbon dynasty, from Bourbon County in Kentucky, or perhaps Bourbon Street in New Orleans.
“All bourbon is whiskey but not all whiskey is bourbon.”
Whiskey (generic) must be made from cereal grains, distilled below 190 proof, placed into an oak container, and bottled at a minimum of 80 proof.
To be Bourbon, additional requirements must be satisfied, and this is in accordance with Title 27 of the US Code of Federal Regulations (CFR). This was further acknowledged by the US Congress May 4, 1964, when it declared Bourbon a “distinctive product of the United States.”
Bourbon Requirements include that it must be made in the USA with a mashbill that contains at least 51% corn. It must be distilled at a maximum of 160 proof (80% ABV). It then must be placed into a new, charred oak container at a maximum of 125 proof (62.5% ABV). In addition, it must be free from added substances (except water) and bottled at a minimum of 80 proof (40% ABV).
Straight bourbon whiskey is a subcategory of bourbon whiskey that has been aged for at least two years in new, charred oak barrels and doesn’t contain any additives. If aged less than four years, the label must include an age statement.
To add “Kentucky” to the label, it must be aged for at least one year in the state of Kentucky.
Common Taste Profiles for Bourbon
Taste influences: Bourbon can have a wide range of aromas and tastes. It is thought that 70-75% of the flavor is derived from the barrel and taste is also influenced by how long it remains in the barrel and the temperature of where the barrel was stored. Another source of the flavor is the mashbill and the specific grains because the use of rye versus wheat will derive a different profile. The yeast strain used in fermentation also influences the taste profile.
Common tastes identified: The most common flavor note from bourbon is a sweetness, often vanilla and caramel. Notes of wood are prevalent as well and that might include oak, almonds, and pecans. Sometimes there are spicy flavors such as pepper, nutmeg, and cinnamon. Other times fruit and floral flavors emerge such as apple, pear, cherry, figs, raisins, dates, and rose. Naturally, the grains used will be part of the flavors identified and that might be corn, rye, wheat, barely, etc.
As you can see, the flavor combinations are endless and can be quite complex. It is also important to note that you can have five people in a room, tasting the same bourbon, and they might each identify different things and that is OK! Our nose, personal palates, and even learned experiences and memories all influence what we taste. This is what makes bourbon such an interesting drink and how it can generate a lot of conversation between friends.
February 1, 2024, Wayne and I ventured to Owensboro, KY to partake in Green River Distillery’s launch of their rye whiskey. We had secured the final VIP Tour of the day and arrived early to take in the festivities.
When we arrived and checked in, we were greeted with a donut. What?? But not any ordinary donut. These were by the local Gramps Coffee and Donuts. Each donut was dipped in a delicious homemade glaze that is made with the newly released Green River Rye Whiskey. It was then topped with pecans and a dab of whipped cream for that small creamy bite. Wow – just wow!
We then ventured to the bar to see what specialty cocktails were available. Not surprising, one of the featured drinks was an Old Fashioned made with the Green River Rye – it was very good. Read our tasting notes here.
VIP Distillery Tour
We had the last VIP tour of the day, and it was with none other than the amazing National Brand Ambassador, Caryn Wells. The tour was fantastic. Caryn shared history with us along the way. We got to drink the “high wine” off the still (just over 140 proof) and it was fantastic.
She shared a wonderful “full circle” story while we were in the fermentation room. Originally, there were Cedar fermentation tanks in that room. However, they were sold by Charles Medley to Maker’s Mark back in the 90’s. Ironically, Maker’s Mark Master Distiller at the time, Steve Nally, supervised their disassembly and reassembly. For those who do not know, Steve is now the Master Distiller at Bardstown Bourbon Company – the parent company of Green River since July of 2022. Pro-tip: Caryn shared that if you visit Maker’s, look for the wood that is slightly slimmer than the others, that is from Green River.
We then went to Rickhouse B where all the single barrels are selected. It was there that we got to try the rye. In addition, we were able to barrel thieve rye and bourbon. Amazingly good and we were able to keep the Glencairn as a souvenir. We learned that they rye is a blend of 4-, 5-, and 6-year-old barrels.
Back in the guest center we chatted and talked more about whiskey with Caryn and the other tour guests that we met. It was getting late, and they needed to close but first we had to each get our bottle of newly released Green River Rye Whiskey in commemorative packaging. The packaging was quite creative and both Caryn and Aaron, their Master Distiller, signed our boxes and bottles.
We had a truly wonderful evening and it was difficulty to say goodbye. Wayne and I look forward to our next visit at Green River Distilling.
Gift Shop
We have been here several times and always make a stop in their gift shop. We picked up another bottle of Green River Rye Whiskey and Wayne was able to get some very nice Green River socks and a package of their coffee. We then noticed that they had a few of the limited edition signed event prints and got one of those as well. We look forward to having it framed to hang in our bourbon room.
Commemorative Packaging for the Green River Rye Whiskey
Distillery Trail Statistics
Green River Distilling is the closest distillery to us and one of our favorite places to visit. This was our 7th visit and our 112th distillery experience. Our first visit was November 13, 2021 where Caryn Wells led us through a guided tasting and discussion about this history of the distillery.
January 27, 2024, Wayne and I took a 250 mile journey to Augusta, Kentucky. It is about two hours Northeast of Louisville and less than an hour Southeast of Cincinnati. Augusta is a very small town along the south bank of the Ohio River with a population of approximately 1100 people. It is interesting to note that Augusta has a ferry that has operated since 1798 and that is now on our “must do” list when we make our return visit. Fun fact: George Clooney graduated from Augusta High School and his aunt, Rosemary Clooney, called Augusta home the Rosemary Clooney Museum is open to the public.
Distillery Visit
On this trip to Augusta Distillery, we opted to not take the “pardon our dust” tour and instead did a terrific tasting flight. The flight included Augusta Old Route 8, Buckner’s 10-year Single Barrel, and River Proof Series 24 (a wheated bourbon). We enjoyed each of them and decided to take one of each home with us. We later did a more in-depth tasting of the three expressions and you can read about that here.
Their build-out plans look amazing! We look forward to visiting them again once they are further along.
Gift Shop
We love a great gift shop and for a new facility, they had a really nice offering and a good variety. From shirts to hats to glassware. Our purchases included a Glencairn and a Christmas Ornament. They didn’t have a distillery pin for my hat but perhaps they will in the future.
Bottles Available for Sale
They had a terrific display of their offerings.
Distillery Trail Statistics
Augusta Distillery is our 55th new distillery and our 109th distillery experience. It was added to the Kentucky Bourbon Trail Craft Tour after we completed our book with 42 distilleries. Even so, we were able to get the book stamped: it is our 26th craft distillery and our 44th Kentucky Bourbon Trail stamp.
Pro Tip: Old Pogue Distillery is a mere 17 miles due East. Be sure to give them a visit as well!
Please be sure to read our approach to Tasting Whiskey if you haven’t already.
For this tasting, Wayne and I decided to taste and compare three selections from one of the newest members of the Kentucky Bourbon Trail Craft Tour: Augusta Distillery. We purchased these when we visited the distillery January 27, 2024. You can read about our visit here.
They are all Kentucky Straight Bourbon Whiskeys. Such whiskeys have all the requirements of bourbon: Made in the U.S, distilled at <= 160 proof, barreled at <= 125 proof, aged in new, charred oak containers, bottled at >= 80 proof. Straight bourbon means it is aged at least 2 years (and must have an age statement if less than 4). In addition, to be Kentucky Straight Bourbon, it has the additional requirement that it must be produced and aged at least 1 year in the state of Kentucky.
Augusta River Proof Series 24
Mashbill – 51% Corn, 45% Wheat, 4% Malted Barley Proof – 120.4 Aged – 24 months Other – Single Barrel Awards – Silver at 2023 World Spirits Competition Price Paid – $49.99
Color – light copper Aroma – honey, citrus, a hint of caramel, and fennel Taste – fennel, caramel, light baking spice, cinnamon on the finish; it drinks more like 105-110 versus 120; Tasted with dried cranberry – more caramel, spices in the middle but then finishes smooth with light nutmeg; Tasted with a pecan – very spicy on the front and with less sweetness, a slight hint of chocolate and caramel with a pecan; Tasted with dark chocolate – the caramel is back, baking spice in the middle.
General Notes – A fairly complex drink for a two-year-old bourbon. Carmel, warm spices, and a gentle finish of fennel. Doesn’t drink like 120 proof and is a great price point.
Augusta Old Route 8
Mashbill – 74% Corn, 18% Rye, 8% malted barley Proof – 121.1 Aged – 8 Years Specifics – Bottle 176 of Barrel 60; Single Barrel, Unfiltered, Cask Strength Awards – Gold at 2023 World Spirits Competition Price Paid – $114.99
Color – dark amber Aroma – caramel, baking spices, bit of smokiness Taste – caramel, cinnamon, vanilla, brown sugar, oak, with a pleasant peppery finish; Tasted with dried cranberry – brought out the smokiness from the aroma as well as oak, sweetness is very limited; Tasted with a pecan – creaminess on the front and a very peppery finish; Tasted with dark chocolate – A bit of sweetness but many of the other flavors got lost.
General Notes – If you enjoy oak and smokiness with a hint of pepper, this would hit those marks. We would love to try this in a smoked Old Fashioned. This also might be extremely complimentary to pair with the right cigar.
Augusta Buckner’s 10-Year-Old
Mashbill – 78% Corn, 10% Rye, 12% Malted Barley Age – 10 Years Proof – 125 Specifics – Bottle 129 of Barrel 47; Single Barrel, Unfiltered, Cask Strength Price Paid – $149.99
Color – medium amber Aroma – an inviting sweetness such as honey and vanilla with hints of cinnamon and brown sugar Taste – very cinnamon forward, caramel, baking spices, oaky; Tasted with dried cranberry – smoky, but it now tastes more like it smelled regarding brown sugar and cinnamon; Tasted with a pecan – hot with cinnamon, everything else seems to be missing now; Tasted with dark chocolate – back to being an inviting sweetness of honey with some light brown sugar and cinnamon.
General Notes – We each enjoyed the nose and drinking it neat. However, the cranberry added some interesting notes.
Comparison and Ranking
Aroma Wayne: Augusta 8, River Proof Series 24, Buckner 10 Rebecca: Buckner 10, Augusta 8, River Proof Series 24 Taste Wayne: Augusta 8, Buckner 10, River Proof Series 24 Rebecca: Buckner 10, River Proof Series 24, Augusta 8 Overall Wayne: River Proof Series 24, Augusta 8, Buckner 10 Rebecca: River Proof Series 24, Augusta 8, Buckner 10
Discussion – The River Proof Series 24 exceeded our expectations and it’s the one that has the most distinct individual flavor. If we could only buy one bottle at the distillery, we would go with this one based on value and complexity. However, if your friend has a bottle of Augusta 8 or Buckner’s 10 or if you see them on a bar menu, give them a try and let us know what you think.
Cheers, Rebecca
Photos by Rebecca Herman McBrayer
NOTE: The bourbons in this review were purchased by us. We were not compensated by the spirit producers for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.
There were several important happenings in the bourbon industry this past month including announcements of expansions, ground breaking, new releases, and festival news.
Please be sure to read our approach to Tasting Whiskey if you haven’t already.
For this tasting, Wayne and I decided to select three Kentucky Straight Bourbon Whiskeys. Such whiskeys have all the requirements of bourbon: Made in the U.S, distilled at <= 160 proof, barreled at <= 125 proof, aged in new, charred oak containers, bottled at >= 80 proof. Straight bourbon means it is aged at least 2 years (and must have an age statement if less than 4). In addition, to be Kentucky Straight Bourbon, it has the additional requirement that it must be produced and aged at least 1 year in the state of Kentucky.
Mash Grains – Corn, Rye, Malted Barley Proof – 94 Age – At least 4 years
Color – Medium Amber Aroma – Honey, baking spices, smoke Taste – Honey, caramel, vanilla, brown sugar; Tasted with dried cranberry – very similar but there is a buttery taste and the black pepper finish is gone; Tasted with a pecan – baking spice, caramel, and some light oak; Tasted with dark chocolate – creamy, buttery, caramel. Finish – lingering with black pepper General Notes – Solid bourbon with a nice balance of tastes.
Bluegrass Distillers: Bottled-in-Bond
Mashbill – 75% yellow corn, 21% rye, 4% malted barley Proof – 100 Aged – At least 4 years
Color – Medium amber Aroma – Honey, salted caramel, vanilla, green tea, light fruit Taste – Honey, pear, oak, butterscotch; Tasted with dried cranberry – more fruitiness again a very light caramel with a really smooth finish with a hint of cinnamon; Tasted with a pecan – more buttery with the pecan, less cinnamon, finish is very light now; Tasted with dark chocolate – strong pepper on the finish. Finish – Lingering baking spices such as nutmeg and cinnamon as well as black pepper General Notes – Very nice, full-bodied, drinks like it would be a warm hug in the cold
James E. Pepper: Decanter Barrel Proof
Note – this decanter is a recreation of a historic bottle from 1945 Mash grains – Corn, rye, malted barley, malted rye Age – average of 5.5 years Bottled – from barrel, uncut, unfiltered Proof – 105.7
Color – Darker amber Aroma – Strong caramel, toasted oak, fruit and nuts Taste – Cherry, raisins, caramel, citrus, toasted oak, cinnamon; Tasted with dried cranberry – the fruit is a little different and less forward, buttery, cinnamon finish; Tasted with a pecan – baking spices with caramel and a hint of cocoa and a light cinnamon finish; Tasted with dark chocolate – creamy, buttery caramel, a little bit of cinnamon and baking spices, would like pair well with a dessert Finish – dried fruits, rye spice, cinnamon General Notes – Beautiful bottle with an inviting complexity, a great pour
Comparison and Ranking
Aroma Wayne: Bluegrass, James E Pepper, Cinder & Smoke Rebecca: James E Pepper, Cinder & Smoke, Bluegrass Taste Wayne: James E Pepper, Cinder & Smoke, Bluegrass Rebecca: James E Pepper, Cinder & Smoke, Bluegrass
Discussion – We enjoyed each of these even though they are incredibly different. Perhaps that is one of the reasons that we love bourbon so much – they are all labeled Kentucky Straight Bourbon Whiskey and they are each their own unique offering. What they have in common is that each have rye as their second grain.
**James E Pepper is right in the midst of our favorite profile. It is caramel and fruity with just the right pop of baking spices. **Cinder & Smoke is loaded with honey, caramel, vanilla, and brown sugar with the added interest of smoke and black pepper. **Bluegrass BIB is honey, pear, oaky, and finishes with nutmeg and black pepper.
How to chose? For a cocktail, we know that Cinder & Smoke is amazing in an Old Fashioned (especially a smoked one). Overall, it will depend on your day and what you are in the mood to enjoy. Today, we rank them as listed above. However, the great thing about bourbon is that if we do this again in a few months, the ranking could very well be completely different.
We recommend them all and they would be terrific additions to a bourbon collection, especially since they are so different. Have you tried any of these? What did you think?
Cheers, Rebecca
Photos by Rebecca Herman McBrayer
NOTE: The bourbons in this review were purchased by us. We were not compensated by the spirit producers for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.
Please be sure to read our approach to Tasting Whiskey if you haven’t already.
What constitutes a wheated bourbon? First, it must meet all the standards to be bourbon. Second, it is common that the second largest percentage of the mashbill is wheat. However, there is no percentage requirement for wheat. Thus, after the minimum of 51% corn is achieved, the remaining mashbill will likely be a mixture of wheat and barley. In essence, the wheat takes the place of the more common ingredient of rye.
Released in 2023; Batch 1; bottle 03788; 5 years old; 99 proof Mashbill – 73% White Corn, 10% Wheat, 17% Malted Barley Color – medium amber Aroma – orange zest, caramel, vanilla, baking spice/nutmeg, golden delicious apple Taste – oak, baking spice/allspice, cherry, cinnamon, honey, raisin, dates; Tasted with dried cranberry – pulled cinnamon forward, with the sweetness of wheat; Tasted with a pecan – nutty, light cinnamon, ginger/gingerbread Finish – warm, lasting, creamy, vanilla, toasted oak General Notes – A very good bourbon that is different, even for a wheated, and pleasant to drink.
Weller – The Original Wheated Bourbon – Special Reserve
Aged 7-8 years; 90 proof Mashbill – 70% corn, 16% wheat, and 14% malted barley. Color – medium amber Aroma – honey, caramel, floral/honeysuckle Taste – honey, vanilla, light baking spices, butterscotch, light oak; Tasted with dried cranberry – less sweet, more spicy, slight oakiness; Tasted with a pecan – smooth, creamy, caramel, baking spices Finish – gentle hug, nice warmth, honeysuckle General Notes – A very good bourbon that is smooth and very easy to drink.
Maker’s Mark 101
Approximately 6 years old, 101 proof Mashbill – 70% corn, 16% wheat, and 14% malted barley. Color – medium amber Aroma – cherry, vanilla, caramel … caramel corn, apricot, spice Taste – cherry, caramel, buttery, nutmeg; Tasted with dried cranberry – cherry is stronger, baking spice comes forward; Tasted with a pecan – fruit is gone, nutmeg appears, and a woodiness Finish – creamy, gentle, lasting General Notes – Surprised by it being so cherry forward and smoother than we anticipated.
Comparison and Ranking
Aroma Wayne: WSW, C&K, MM Rebecca: MM, WSW, C&K Taste Wayne: WSW, C&K, MM Rebecca: MM, C&K, WSW
Discussion We enjoyed all three of these wheated bourbons. It was interesting to see their differences and similarities. The most “different” of the three was the Castle & Key as its nose had the strong citrus. The Weller SR is incredibly easy to drink on every level. Maker’s Mark 101 was our biggest surprise as it tended to have a bit more complexity and we didn’t anticipate such a strong cherry component. Contributing to our “winning” selection was price and availability. All things considered, we selected Maker’s Mark 101 as our #1 pick.
You can’t go wrong with any of these options, and we certainly recommend each of them.
Cheers, Rebecca
Photos by Rebecca Herman McBrayer
NOTE: The whiskey in this review was purchased by us. We were not compensated by the spirit producer for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.
Before closing the books on the 2023 Kentucky Bourbon Festival, I wanted to take a moment to reflect on the VIP experience. There were three VIP options to select from: Bourbon Enthusiast ($495), The Flask Force ($595), and The Decanter Club ($1195). After reviewing the benefits versus costs of each, we determined that The Flask Force was the best fit for us.
At a minimum, I highly recommend getting a ticket that includes a one-hour early entry. While there are still many people in line to get in and then at the distiller tents who are selling special offerings, it is still a much lighter feeling than when the main gates open. For us, it also meant we left the festival at 5PM each day versus 6PM because six hours is about our limit.
The next fantastic benefit is the access to the the VIP Penthouse Tent. When it was warm and air-conditioning sounded good, we would he’d to the tent. There were tables, chairs, and sofas for relaxing and visiting with other bourbon fans. There were also quite a few tables and chairs outdoors to eat, drink, and visit.
We expected “small bites” to be offered throughout the day. In all honesty, the bites might have been small but they were plentiful and there was a large variety each day. Each bite was an amazing quality – fantastic work by the catering company. We never had to eat elsewhere and most days we were so full from our meal in the VIP tent that we opted not to go out for dinner in the evening.
For beverages, the ice cold bottled water was incredibly welcomed! If you are at a bourbon festival and it is warm, you must stay hydrated. If cocktails are more your style, the VIP tent also had a daily cocktail awaiting you upon arrival – or anytime you wanted it. There were three stations for bourbon. They each had neat pours and one had cocktails. One of them had a wheel that you could spin to determine your pour, which could have been a Pappy. Another had rare pours scheduled throughout the day. This provided an opportunity to not only taste something not readily available but also to have a meet-and-greet with the master distiller and/or brand ambassador.
The VIP tent included complimentary bottle lockers, which are essential if you plan to buy any bourbon on site. The VIP area also had upgraded portable restrooms.
The VIP Pass also included a ticket for the Opening Night Bourbon in the Air event. We absolutely loved that event and more details are in the “Day 1” post.
Finally, there is the “swag” that was part of The Flask Force VIP Pass.
2023 Bardstown Bourbon Company single barrel KBF bottle – signed by hall of fame master distiller, Steve Nally.
Glencairn “Skye” cut crystal whiskey tumbler.
Limited edition 2023 Flask Force tee shirt.
Collectable 2023 Flask Force credential and lanyard.
A Jacob Bromwell pewter flask – unfortunately, there was a snag in the delivery and it is supposed to be mailed to us at some point.
Also included in the swag bag was a collectible coin set and some special KBF coffee.
All in all, we loved The Flask Force experience. It was the perfect fit for us. In a sea of 40,000 people, it is very nice to feel a wee bit special. We hope that the Kentucky Bourbon Festival continues to add levels of VIP options and that we have the opportunity to acquire the coveted tickets for 2024.
We had planned this trip for a year and now it was the final day. It was time to pack up the car and check out of the Old Bardstown Inn so we could head to Mammy’s for breakfast. No Bloody Mary for Wayne because they don’t serve alcohol until 10 AM on Sunday. He got the Big Bird once again and I tried a rather tasty stuffed French toast. It was stuffed with a cream cheese filling that was divine.
We saw Chris Thompson, one of the Scotchy Bourbon Boys, and chatted with him a bit – great guy.
Rebecca, Chris Thompson, & Wayne
Since the shops weren’t open, we relaxed in our car a bit before heading to the line. Even getting there a tad before 10 AM, we were still about 50th in line.
Once the gates opened, we again stopped by Jim Beam – No Booker’s. Headed to the Heaven Hill line, long as usual, but we were able to chat with fellow Evansville Bourbon Society members Justin and John. As we waited, we heard reports of allocations being marked off of the board. In other words, selling out. But there was still Select Stock 17 year old so we waited it out. We knew we would be close and weren’t giving up our spot. We were to the door and there were six bottles left. It would come down to whether or not the couples in front of us would get 1 or 2. Amazingly, Justin, John, and I got the last 3 bottles of that offering!
While I was waiting in line, Wayne saw Steve Nally, Master Distiller for Bardstown Bourbon Company, and he walked over to chat with him. We also grabbed a photo with him. Steve is always ready to talk about bourbon, the festival, Bardstown, etc. He wanted to know if I had tried all of their samples yet. I said, not yet today but I had throughout the weekend. He encouraged us to go and get some – they are free! Haha.
Rebecca, Steve Nally, & Wayne
We headed to the craft area as we wanted a moment to catch up with Rebekah Neeley before the crowds entered. She noted how incredibly busy they had been and we all concurred that it was nice that there had been a bit of rain the night before to cool it off a bit and reduce the dust.
Rebecca, Wayne, & Rebekah Neeley
We ventured about for a few samples here and there and then headed to the VIP tent to rest a bit and see who was there. We didn’t have long in there as our final add-on event was at 12:30 PM.
To the Great Tent we went for Bourbon, Bacon and Biscuits, Featuring Michter’s. This is an event we tried to get tickets to in 2022 but were unsuccessful. We were greeted with instructions to visit the various stations: Bacon and Biscuits Buffet, Cocktails, Pours of their US1 Straight Bourbon, Pours of their 10 year old bourbon and single barrel bourbon. The buffet was excellent. Bacon, scrambled eggs, sausage meatballs with spicy bourbon jelly, biscuits and your choice of 3 types of gravy or bourbon apple butter, fruit, salad, and bundt cake.
Once everyone was seated, the presentation began. The speakers were Andrea Wilson and Dan McKee. Andrea is the Executive Vice President and General Manager at Michter’s as well as the Master of Maturation at Michter’s Distillery in Louisville. In 2022, Andrea was inducted into the Kentucky Bourbon Hall of Fame. Dan is Executive Vice President and the Master Distiller at Michter’s Distillery in Louisville. They has a wonderful banter, much like siblings. We learned that she was employee #7 and he was #8.
Dan McKee & Andrea Wilson
They spoke quite a bit about their process. They prefer a low barrel entry proof of 103 proof. After aging, the spirit typically exists the barrel at 110-112 proof. It then requires less water to reach the desired bottling proof and their philosophy is it keeps the product more flavorful. One thing they do differently than many/most Kentucky distillers is that they heat cycle their warehouses in the winter. They believe this keeps more barrels consistent in the aging process.
Throughout the talk, we paused to sample the 3 offerings: US*1 American Whiskey 83.4 pf, US*1 Kentucky Straight Bourbon Small Batch 10 Year Old 94.4 pf, and Bourbon Single Barrel 110.2 pf.
Following the event, we stayed after for an opportunity to chat with Andrea and Dan and get a picture with each of them. Once again, people who work in the bourbon industry seem to be a very special breed … they are kind, caring, knowledgeable and treat one another like family.
Rebecca, Wayne, & Andrea WilsonRebecca, Wayne, & Dan McKee
As an aside, throughout our time in the Great Tent there was a very heavy downpour of previously unpredicted rain. We were very grateful to be sheltered. Just as the event concluded, the rain stopped and the sun returned!
We decided to make a trip to the VIP tent to see what might be happening there. We were not hungry after the Bacon, Biscuits, and Bourbon event, but knew there might we something of interest. We walked in just in time for the last bit of sampling of Filmland Spirits “Town at the End of Tomorrow – The Future Wants Its Bourbon.” It was fantastic and it gave us another chance to chat with Troy, the CEO.
We were about to sit down when we learned the next VIP Rare sampling was about to take place and Dan McKee was there to unveil and introduce it. To be very honest, I had not heard of these before – Bomberger’s & Shenk’s. They are Legacy Spirits. Bomberger’s Declaration honors the legacy of the former distillery known as Bomberger’s in the 1800s, and later as Michter’s in the 20th century. Similarly, Shenk’s Homestead Distillery Sour Mash Whiskey honors the legacy of historic American whiskey future, John Shank, who founded a distillery later known as Michter’s.
Dan McKee introducing Bomberger’s & Shenk’s
It was time to make the rounds for some final goodbyes. We finally had a chance to chat with Royce Neeley and got a photo with him and Rebekah. Plus, we needed a bottle of their juice!
Neeley Family Distillery at KBF2023Rebecca, Rebekah, Royce, & Wayne
As we walked through the festival a last time, I remembered that we hadn’t visited Barrel Craft, so we made a stop – and a purchase there!
Shortly after hitting the road home, there was the James B Beam campus. I said – we have to stop there! I had heard from other festival goers that they had Booker’s in the gift shop. Yes they did. 2023-02 Apprentice Batch plus 2023-03 Mighty Fine Batch. In addition, there was a special release of Legend – Yamasaki Cask Finish Blend. Those three would conclude our bottle acquisitions for this trip!
It was a fabulous bourbon festival. Thank you to all who worked tirelessly to plan every detail. We can’t wait to attend again in 2024!
Saturday was a fantastic day! Once again, we dined for breakfast at Mammy’s. We each had their Big Bird – 3 eggs, 2 meats, and grits. Wayne enjoyed two Bloody Mary’s – training for the day ahead! LOL. I asked Wayne if there were any interesting statues in the men’s room because I’m always taken aback when entering the women’s room. We each took our phones to the restroom to take pics.
After breakfast, we had time until the gates would open so we walked the shops on 3rd street. We had heard great things about Evergreen Liquors and decided to investigate. Such a beautiful store, and more. Their selection was outstanding and the prices were incredibly reasonable – many bottle prices were similar to what we have seen at distilleries and even in the KBF. They had a great line-up of special guest bottle signings throughout the week, but we were unable to attend. They also have a nice sized walk-in humidor and we picked up a couple of cigars. I was impressed with their tasting menu – great selection and reasonable prices. We decided to do a pour of Sweet Wheat 1792.
It was 10 AM and time to lineup. Even with the VIP line, you need to get there early to have a chance at getting a range of allocation options. Gates opened and we headed straight to Jim Beam … we were hoping for some 2023 Bookers’s. They had a great line-up, including Little Book Chapter 7 and Baker’s 13 year, but we were fortunate to get those at a dinner so we rushed over to Heaven Hill as we missed out on their offerings on Friday. After 40 minutes in line, success! Elijah Craig 18 year and the Heaven Hill Bottled in Bond.
Not wanting to be weighed down, we went to the VIP tent and got a bottle locker for the day. We also took an opportunity to grab a pour, enjoy the AC, sit comfortably before making the rounds. But we couldn’t rest long as the main gates would be opening very soon and we like to beat the crowds.
First up – Penelope. We enjoyed them last year and were thrilled to see their success throughout the past year. Their Toasted really made a hit and Rio became the secondary market’s dream very quickly, yet unaccessible for most. We truly enjoyed meeting Wendy Peveich (National Brand Ambassador) and our conversation with Matt Ward (VP of Brand Strategy) was enlightening and a lot of fun. It will be very interesting to follow their story and growth since being acquired in May by Luxco, a subsidiary of MGP, for $105 million.
Rebecca, Wendy Peveich, Wayne, (ah – cannot recall name) and Matt Ward
We stopped by Neeley’s to say hello and get a picture with Paw Paw. Next stop was Limestone Branch to visit with Stephen Fante.
Wayne, Rebecca, & Paw PawWayne, Rebecca, & Stephen
Near their tent was Filmland Spirits. There is nothing like chatting with an ownership group that is incredibly excited about their product. As their name implies, these “movie nerds” have created spirits with “stories you can drink.” CEO/Founder, Troy Bolotnick, was engaging and we fell in love with their story and concept. Even better – the spirits are excellent! While they were not able to sell at KBF this year, we went to The Blind Pig Bourbon Market to get the Moonlight Mayhem Extended Cut Single Barrel. There is a synopsis of the story on the bottle and you can visit their website to read more about this “saga of werewolves & bourbon.” It’s a really fun and unique approach!
Rebecca, Wayne, and Troy Bolotnick
Time to venture into the crowds in the main area. Buffalo Trace was the first stop and we enjoyed a pour of EH Taylor. We had the opportunity to chat with Barton’s Master Distiller, Ross Cornelissen – a very nice young man who is thrilled with his fairly new role. Next were tastes at Michter’s and Wilderness Trail.
Rebecca, Wayne, and Ross Cornelissen
It was a warm day and a trip to the VIP tent was in order. Small bites (that’s what they call them) were being serviced. Potato salad, pimento cheese cocktail sandwiches, fruit cups, pulled pork, Swedish meatballs, shrimp & grits, asparagus wrapped in prosciutto, chicken fried in waffle batter, and a carving station!!! YUM! While enjoying our lunch, we noticed that Brent Elliott – Four Roses Master Distiller – was there and we chatted with him and got a picture.
Rebecca, Brent Elliott, and Wayne
We decided we needed to start making our way toward the Brindiamo Penthouse for our 3:30 PM add-on private event. Naturally, along the way, there was bourbon to sample! I had been looking forward to this event. Event: A Deep Dive into Whiskey Making and Tasting with Danny Kahn. He is the master distiller, distillation/aging ops. director, Sazerac. Danny is charged with supervising every whiskey made under the Sazerac umbrella in America, Canada and India.
There were five Glencairns in front of us and we could see the corresponding bottles on the front table. Age ranged from 2 months to 11 years and the proof ranged from 123 to 142, if memory serves me (I should have gotten a picture of the tasting mat).
We have tasted a lot of whiskey and been to more guided tastings than we can remember. That said, the journey Danny took us on for this selection was different. His starting advice was to always nose and taste the same way. This helps you to truly compare and have consistent experiences.
It was fascinating to see, smell, and taste the whiskey on its journey in the maturation process. It reinforces what the mashbill and distillate bring to the final product as well as what the barrel and the aging process contributes. You truly need all to be in concert to make a great whiskey.
Wayne asked what was his earliest memory of enjoying bourbon or whiskey. Danny smiled and discussed how he and a friend at UC Davis rigged a small still and would run wine and vodka through it to see what they could produce. He also worked in the brewery industry Venice, CA. But his first whiskey was Canadian Club.
We stayed after to chat with him and also get a picture. He is incredibly knowledgeable, friendly, and down-to-earth.
Rebecca, Danny Kahn, and Wayne
It was a great event and I’m glad that this was the one I selected for Saturday!
We were tired and it was getting close to 5 PM. While the KBF ran through 6 PM each day, we found that getting in the hour early meant we were typically ready to leave an hour early as well. We made our way to the VIP tent to collect our bottles from our daily locker. Of course, we chatted along the way and had a sample or two. Another fantastic day was in the books for the Kentucky Bourbon Festival! Hard to believe there is only one day remaining!!
Your Bourbon Journey 