This tasting is the Larceny Barrel Proof’s recent release, C924. This is our first bottle of a Larceny Barrel Proof and Wayne and I are excited to dive into a detailed tasting of it.
Tasting Notes:Larceny Barrel Proof, C924
Please be sure to read our approach to Tasting Whiskey if you haven’t already.
Aroma – A lot of sweet notes come forward, almost like a confectionary sugar. There is cherry, honey, dark chocolate, a light smokiness, a bit of leather, nutmeg or clove.
Tasted Neat – Great profile. Very dark chocolate, coffee bean, cherry, cinnamon, an oakiness, clove, red hot candies, it is rich and dark. Reminiscent of a deep dark chocolate mocha cup of coffee with whipped cream.
Finish – Very long and lingering, with cinnamon, leather, dark chocolate, nutmeg, coffee bean, and pepper. Similar to a luscious Mexican Hot Chocolate.
Tasted with dried cranberry – Made it spicier and brighter with fruit notes. Tangerine, almost summer-like. Limited finish.
Tasted with a pecan – Rich, dark chocolate, oak notes of spice and leather. Almost a Bloody Mary type of spiciness. Nice finish.
Tasted with dark chocolate – Very creamy, smoky, deeper and darker Mexican Hot Chocolate with chili pepper pops. Long and lingering finish.
Final Notes and Video
While we each preferred it neat, Wayne really enjoyed the cranberry pairing and I found the dark chocolate to be very nice. This can truly be a versatile bourbon to have. It seems to pair well with a variety of flavors and textures and that could make it ideal for a gathering that includes food items, such as a charcuterie board.
The aroma bursts with sweet notes reminiscent of confectionary sugar, showcasing a captivating blend of cherry, honey, dark chocolate, a subtle smokiness, hints of leather, and the warmth of nutmeg or clove. Tasting it neat reveals an impressive profile filled with rich dark chocolate, coffee beans, cherry, cinnamon, and a bold oakiness, complemented by the spice of clove and the kick of Red Hot candies. The experience is undeniably luxurious and indulgent, evoking the feeling of savoring a deep, dark chocolate mocha topped with whipped cream. The finish is remarkably long and lingering, enriched with cinnamon, leather, dark chocolate, nutmeg, coffee bean, and pepper, evoking the essence of a luscious Mexican Hot Chocolate.
Larceny Barrel Proof C924 is an outstanding bourbon that we highly recommend.
Embracing the Craft, Rebecca & Wayne
Photos and video by Rebecca Herman McBrayer
NOTE: The bourbon in this review was purchased by us. We were not compensated by the spirit producer for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.
KentuckyStraight Bourbon Whiskey
KentuckyStraight Bourbon Whiskey: Such whiskeys have all the requirements of bourbon: Made in the U.S, distilled at <= 160 proof, barreled at <= 125 proof, aged in new, charred oak containers, bottled at >= 80 proof. Straight bourbon means it is aged at least 2 years (and must have an age statement if less than 4). In addition, to be Kentucky Straight Bourbon, it has the additional requirement that it must be produced and aged at least 1 year in the state of Kentucky. For additional information on bourbon requirements, please read this post – Bourbon Whiskey.
Wayne and I decided to do a “bargain” tasting based on a request by a friend. We love having friends over to try new bourbons and they tend to really enjoy doing that. But one brought to our attention that they wanted to find decent bourbons to have on their shelf at home or that they might request as a mixed drink in a bar.
This blind sample includes five bourbons, all are 100 proof, at least four years old, and under $30.
This table documents our blind nosing and tasting experience.
Sample A
Sample B
Sample C
Sample D
Sample E
Appearance
Light in color, golden honey
Light in color, golden honey
Light in color, golden honey
Light in color, golden honey
Light in color, golden honey
Nose
Wayne: Plum
Rebecca: Caramel, apple
Wayne: not as hot
Rebecca: light, very little coming forward
Wayne: slight vanilla
Rebecca: light, bright, berries, toffee
Wayne: very light
Rebecca: light, butter
Wayne: limited
Rebecca: creamy vanilla pudding
Tasted Neat
Wayne: bitter, spicy
Rebecca: a bit hot, caramel, red hots
Wayne: zest, cinnamon
Rebecca: orange zest
Wayne: oak, cinnamon
Rebecca: oak, toffee
Wayne: chili powder
Rebecca: nutty, peanut butter, chili
Wayne: rye grass
Rebecca: rye spice, darker tasting
Finish
Wayne: black pepper
Rebecca: fairly long, black pepper
Wayne: black pepper
Rebecca: long, black pepper
Wayne: black pepper
Rebecca: medium, pepper
Wayne: chili pepper
Rebecca: long, oak, nutty, pops of chili
Wayne: NA
Rebecca: medium, black pepper
First Impression
Wayne: so-so
Rebecca: OK
Wayne: OK
Rebecca: OK
Wayne: OK
Rebecca: OK
Wayne: Nice
Rebecca: Good
Wayne: No
Rebecca: so-so
Top Nose
Wayne #1
Rebecca #2
Rebecca #1
Wayne #2
Top Taste
Wayne #1
Rebecca #1 Wayne #2
Rebecca #2
Top Overall
Wayne #1
Rebecca #1 Wayne #2
Rebecca #2
Please watch this video for more information on the entire blind tasting process and experience.
The table below shows the details and results of each bottle.
Name
Age
Price
Mashbill
Revealed Sample Letter
Results
With Diet Coke
Bench-mark Bonded 100 proof
Bottled-in-Bond; At least 4 yrs by rule
$17.99
Un-disclosed
C
Rebecca #1 taste & overall, #2 nose
Wayne #2 taste & overall
Rebecca & Wayne = No!
Evan Williams Bonded 100 proof
Bottled-in-Bond; At least 4 yrs by rule
$23.99
78/C, 10/R, 12/MB
D
Rebecca #1 nose; #2 taste & overall
Rebecca & Wayne = Very Good!
Old Forester 100 proof
KSBW; at least 4 yrs by rule with NAS
$29.99
72/C, 18/R, 10/MB
B
Wayne #1 Nose, Taste, & Overall
Rebecca = Very Good; Wayne = No
Old Grand Dad Bonded 100 proof
Bottled-in-Bond; At least 4 yrs by rule
$25.99
63/C, 27/R, 10/MB
E
Wayne #2 Nose
Rebecca & Wayne = No!
Very Old Barton 100 proof
KSBW; at least 4 yrs by rule with NAS
$16.99
75/C, 15/R, 10/MB
A
N/A
Rebecca & Wayne = OK
Discussion and Final Notes
This blind tasting was very enlightening. When you remove your background knowledge, experience, and expectations from the equation, it really helps your mind, nose, and palate be open to new senses. For us, it is unlikely that we will drink these neat; however, we have a much better understanding of which ones taste better with a Diet Coke (our mixer of choice) and this will be beneficial for selecting a bargain pour in various establishments.
If you have an idea for another blind tasting match-up, please let us know. We are always looking for new challenges!
Kentucky Straight Bourbon Whiskey: Such whiskeys have all the requirements of bourbon: Made in the U.S, distilled at <= 160 proof, barreled at <= 125 proof, aged in new, charred oak containers, bottled at >= 80 proof. Straight bourbon means it is aged at least 2 years (and must have an age statement if less than 4). In addition, to be Kentucky Straight Bourbon, it has the additional requirement that it must be produced and aged at least 1 year in the state of Kentucky. For additional information on bourbon requirements, please read this post – Bourbon Whiskey.
Bottled-in-Bond: must be produced in a single distillation season by a single distillery; must mature in a U.S. bonded warehouse for a minimum of four years; and the aged spirit must be bottled at 50% ABV (100 proof). For additional information on Bottled-in-Bond requirements, please read this post – Bottled in Bond.
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.
Wayne and I were able to purchase this particular bottle of Hidden Barn during the 2024 Kentucky Bourbon Festival. For those who are not familiar with the Hidden Barn brand, the press release (below) for this bottle provides some background.
“The brand has been acquired by Royce Neeley from the Neeley Family Distillery, and continues to be created in partnership with Master Blender Jackie Zykan. This acquisition elevates the brand from its inception as an NDP (non-distiller producer) into having a brick-and-mortar home. The first release for Hidden Barn under the Neeley family of brands is a seven-year-old expression, aged five years in 24-month open-air seasoned barrels, and then barreled in new charred French oak barrels for an additional two years.”
Tasting Notes:Hidden Barn Kentucky Straight Bourbon Whiskey Double Barreled in New Charred French Oak
Please be sure to read our approach to Tasting Whiskey if you haven’t already.
Mashbill – 70% Corn, 20% Rye, 10% Malted Barley Age – 7 years (last two years in new charred French oak barrels) Other – 5 Barrel Small Batch Proof – 109.4 Price Paid – $100 (plus tax)
Color – Mahogany.
Aroma – Great aromas right away. Sweetness, spice, and oak come together very nicely. Possibly caramel or vanilla with fruit notes of cherry or maybe berries and then baking spices. Brings to mind a fresh baked pie.
Tasted Neat – It has a lot going on and it is all good. The vanilla is custard-like, such as a decadent crème brûlée, with hints of butterscotch, and fruit notes that seem to be more of a berry – leaning toward a blackberry. Cinnamon is present as is a slight chocolate note with.
Finish – A long and comforting finish with very dark caramel notes, toasted French oak, leather, dark chocolate, cinnamon, black pepper.
Tasted with dried cranberry – It really made it brighter, apple, orange zest, and the finish is pops of pepper.
Tasted with a pecan – Baking chocolate and a luscious oakiness. The fruit notes are gone but replaced with hints of cinnamon and black pepper. It is very good.
Tasted with dark chocolate – Wow – this is wonderful! It is spicy, more cinnamon notes, sweet oak, dark chocolate, cherry, with a warm finish. Together, it is reminiscent of drinking a fabulous Mexican hot chocolate! Deep, dark chocolate with bits of chili pepper.
Final Notes and Video
First, this is an outstanding bottle of bourbon. Second, we love Hidden Barn and Neeley Family Distillery. If you are not acquainted with them, we hope this introduction has encouraged you to change that!
Mahogany in color, this bourbon boasts enticing aromas from the very start. The harmony of sweetness, spice, and oak comes together beautifully, with rich hints of caramel or vanilla and luscious fruit notes of cherry or berries, evoking the essence of a freshly baked pie. Tasting it neat reveals a complex profile that delights the senses. The vanilla is decadently custard-like, reminiscent of a luxurious crème brûlée, complemented by butterscotch and vibrant berry notes, leaning toward blackberry. Cinnamon adds depth, along with a subtle touch of chocolate. This bourbon finishes long and comfortably, leaving behind dark caramel notes, toasted French oak, leather, dark chocolate, cinnamon, and a hint of black pepper. This is a superior pour from nose to finish!
Wayne and I highly recommend this bottle – find it – acquire it – enjoy it!
Embracing the Craft, Rebecca & Wayne
Photos and video by Rebecca Herman McBrayer
NOTE: The bourbon in this review was purchased by us. We were not compensated by the spirit producer for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.
KentuckyStraight Bourbon Whiskey
KentuckyStraight Bourbon Whiskey: Such whiskeys have all the requirements of bourbon: Made in the U.S, distilled at <= 160 proof, barreled at <= 125 proof, aged in new, charred oak containers, bottled at >= 80 proof. Straight bourbon means it is aged at least 2 years (and must have an age statement if less than 4). In addition, to be Kentucky Straight Bourbon, it has the additional requirement that it must be produced and aged at least 1 year in the state of Kentucky. For additional information on bourbon requirements, please read this post – Bourbon Whiskey.
At the conclusion of our tour and tasting, we did what we usually do — visit the gift shop and determine which bottles we would be bringing home! One of those bottles was the Limestone Branch 2024 Bardstown Collection. This was their first year to participate in the collection and we were excited to taste what Stephen Beam had created.
Please be sure to read our approach to Tasting Whiskey if you haven’t already.
Mashbill – Historic recipe of 60% White Corn, 28% Red Winter Wheat, and 12% Malted Barley Age – 6 years Proof – 100 Price Paid – $259.95 (plus tax)
Color – Dark copper.
Aroma – The red winter wheat is immediately noticeable on the nose and is almost bread-like. In addition, there is brown sugar, baking spices, and a fruit note of either apple or cherry.
Tasted Neat – Wheat toast and a rich creamed corn is present in a rather savory profile. The nose of baking spices has shifted clearly to cinnamon notes. There are also notes of tobacco, perhaps a sweet pipe tobacco, and a hint of cherry is also present.
Finish – This has a nice finish. It starts rather slowly but continues to evolve. It starts with sweet oak and cinnamon and then transitions to pops of black pepper. At the very end, notes of leather start to come forward.
Tasted with dried cranberry – This made it quite spicy with cinnamon. The finish is now a bit effervescent as it “pops” with spicy bursts of black pepper.
Tasted with a pecan – The pecan has brought the oak notes forward. It has become deep, dark, and luscious and has notes of very dark chocolate and a slight hint of cherry. The finish is similar to when we tried it neat as the leather is present again.
Tasted with dark chocolate – It has a creamy texture and pleasant mouthfeel. The spice is leaning more toward a ginger note. There is also a subtle chocolate that is warm, somewhat like a Mexican hot chocolate vibe.
Final Notes and Video
Overall, we find this to be a fantastic bottle. Wayne especially enjoyed its “vintage bottle” feel with the historic recipe using white corn and red winter wheat notes. Rebecca loved it from nose to finish.
In summary, the red winter wheat makes an immediate and bold statement on the nose, reminiscent of freshly baked bread. Accompanying this are enticing notes of brown sugar, baking spices, and a vibrant fruit character, hinting at either apple or cherry. On the palate, wheat toast stands out, complemented by a rich, savory presence of creamed corn. The baking spices have firmly evolved into pronounced cinnamon notes. Additionally, there are distinct hints of tobacco, suggesting a sweet pipe variety, and a flicker of cherry that adds depth. The finish is satisfying and dynamic; it begins with a gradual unfolding of sweet oak and cinnamon, then transitions into lively bursts of black pepper, culminating in an intriguing emergence of leather at the very end.
Wayne and I highly recommend this bottle for your collection and if you are at the Limestone Branch Distillery, inquire if they have any bottles remaining.
Embracing the Craft, Rebecca & Wayne
Note: We were only able to acquire two of the 2024 Bardstown Collection, this one from Limestone Branch and the offering from Bardstown Bourbon Company.
Photos and video by Rebecca Herman McBrayer
NOTE: The bourbon in this review was purchased by us. We were not compensated by the spirit producer for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.
KentuckyStraight Bourbon Whiskey
KentuckyStraight Bourbon Whiskey: Such whiskeys have all the requirements of bourbon: Made in the U.S, distilled at <= 160 proof, barreled at <= 125 proof, aged in new, charred oak containers, bottled at >= 80 proof. Straight bourbon means it is aged at least 2 years (and must have an age statement if less than 4). In addition, to be Kentucky Straight Bourbon, it has the additional requirement that it must be produced and aged at least 1 year in the state of Kentucky. For additional information on bourbon requirements, please read this post – Bourbon Whiskey.
Wayne and I have enjoyed Buzzard’s Roost Whiskey for a few years and have visited their Whiskey Row location in Louisville on several occasions. August 14th, Jason Brauner, co-founder of Buzzard’s Roost, was the guest speaker for the Owensboro Bourbon Society’s monthly meeting. During his talk he shared that they were about to celebrate their 5th anniversary and would be releasing a 7-Year Old and 11-Year Old Double-Oaked Bourbons on August 17th at Whiskey Row. See official press release at the end.
That date was outstanding for us as we would be in Louisville for the Bourbon Women’s SIP Conference during the release. We had free time in the afternoon and ensured that we notched out some time to visit Buzzard’s Roost. As always, we enjoyed time in their lovely bar, had a neat pour of each new release, and decided on the spot that each would be coming home with us!
Tasting Notes:Buzzard’s Roost 11-Year Old Double-Oaked Bourbon
Please be sure to read our approach to Tasting Whiskey if you haven’t already.
Mashbill – 75% corn, 21% rye and 4% malted barley. Age – 11 Years Proof – 113.8 Price Paid – $150 (plus tax)
Color – Rich mahogany.
Aroma – Cherry, toffee, brown sugar, caramel, vanilla, and a hint of smokiness.
Tasted Neat – Brown sugar and cinnamon toast, toffee, sweet oak, dried cherries, dark chocolate, and more cinnamon.
Finish – A terrific medium to long finish with white pepper, sweet oak, a hint of very dark chocolate, and then black pepper.
Tasted with dried cranberry – Many of the delightful flavors became muted and replace with orange zest and a strong spiciness.
Tasted with a pecan – Dark chocolate, deep caramel, and oak. It is very nice and reminiscent of a dark chocolate covered caramel with a hint of spice.
Tasted with dark chocolate – Like the cranberry, this muted many of the terrific flavors. There is a forward spiciness and strong notes of orange zest with cinnamon on the finish. Somewhat better than with the cranberry.
Final Notes and Video
We truly enjoy this offering by Buzzard’s Roost. The 11-year-old, double-oaked bourbon is almost decadent. The rich mahogany color is striking, complemented by impressive legs. The aroma confidently boasts notes of cherry, toffee, brown sugar, caramel, vanilla, and a subtle hint of smokiness. On the palate, it delivers an indulgent mix of brown sugar and cinnamon toast, toffee, sweet oak, dried cherries, dark chocolate, and an assertive touch of cinnamon. Its finish is a bold medium to long experience, featuring white pepper, sweet oak, a whisper of very dark chocolate, and a punch of black pepper. Overall, this is a deep, dark, and complex spirit that compels you to reach for another sip.
Wayne and I highly recommend this bottle for your collection.
Embracing the Craft, Rebecca & Wayne
Photos and video by Rebecca Herman McBrayer
NOTE: The bourbon in this review was purchased by us. We were not compensated by the spirit producer for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.
Straight Bourbon Whiskey
Straight Bourbon Whiskey: Such whiskeys have all the requirements of bourbon: Made in the U.S, distilled at <= 160 proof, barreled at <= 125 proof, aged in new, charred oak containers, bottled at >= 80 proof. Straight bourbon means it is aged at least 2 years (and must have an age statement if less than 4). For additional information on bourbon requirements, please read this post – Bourbon Whiskey.
Buzzard’s Roost Press Release: 7-Year Old and 11-Year Old Double-Oaked Bourbons
Buzzard’s Roost Releases Two Double-Oaked Single Barrel Bourbonsto Mark 5th Anniversary 7-Year Old and 11-Year Old Double-Oaked Bourbons Will Be Released Aug. 17 at Whiskey Row
Aug. 13, 2024 – Louisville, Kentucky – In Summer 2019, when Buzzard’s Roost began with three barrels of rye, Cofounders Judy Hollis Jones and Jason Brauner already had long-range vision (like buzzards do!), leading them to purchase several barrels of aged bourbon to put down for a special day. That day is now here!
Buzzard’s Roost will release Founders Seven-Year-Old Straight Bourbon ($125) and 11-Year Old Straight Bourbon ($150) at its Whiskey Row Experience at 11 a.m. on Saturday, Aug. 17. A limited number of bottles will be available as pre-sale online.
Both bourbons are double-oaked, undergoing secondary maturation in Buzzard’s Roost’s signature, new Char #1 oak barrels that were precision-toasted to coax out very specific flavors from the wood. From Day One, Buzzard’s Roost’s point of difference has been its proprietary secondary maturation – or double-barreling – process that leads to rare flavor profiles not found in any other whiskeys.
“These are some of the most exciting bourbons we’ve produced,” says Buzzard’s Roost Master Blender Jason Brauner. “We bought barrels of aged bourbon and then spent considerable time determining the exact toast profile for the second barrels, to result in the best flavors. They started as excellent bourbons, and both aged beautifully, evolving into even better bourbons.”
As for the long-range vision, CEO Judy Hollis Jones notes that the brand is now in 23 markets (including Canada) and has earned the respect of the most discerning palates. Wine Enthusiast gave Buzzard’s Roost’s new Bottled in Bond Bourbon 95 points, while Toasted French Oak Bourbon received 94 points. Buzzard’s Roost Char #1 Rye was named Best American Rye in the International Whisky Competition, while Toasted American Oak Bourbon was named Best Bourbon in the 2024 Barleycorn Awards.
“The accolades mean a lot to a young craft brand like Buzzard’s Roost,” says Hollis Jones. “But what means the most is sharing these whiskeys with friends and customers and watching our brand grow, reaching new whiskey lovers who keep the momentum going.”
Both Bourbons share the same mash bill: 75% corn, 21% rye and 4% malted barley. The 7 Year Old Bourbon is 109.2 proof, and the 11 Year Old Bourbon is 113.8 proof. Guests can try before they buy at the Buzzard’s Roost Whiskey Row Experience, with pours available for purchase at the bar, and both will be included in tasting flights while supplies last.
About Buzzard’s Roost: Buzzard’s Roost Sipping Whiskey is an independent blender, bottler and distiller of exceptional whiskeys crafted using pioneering techniques. Buzzard’s Roost whiskeys are created using a combination of break-through techniques for secondary maturation including 18-month-seasoned oak barrels for intensified flavors and exclusive use of Char #1 over very specific toast levels to coax complex flavors from each barrel, leading to rye whiskeys and bourbons with flavors unlike any other.
Buzzard’s Roost Whiskeys are distributed in 23 markets including Alberta, Canada and select products are available online and at the Buzzard’s Roost Whiskey Row Experience at 624 W. Main Street in downtown Louisville. All Buzzard’s Roost whiskeys are second-barrel aged and bottled at Bardstown Bourbon Company. Buzzard’s Roost is proud to be a woman-led company. Follow @buzzardsroostwhiskey on Instagram and Facebook.
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!
Wayne and I have always been intrigued by Old Fitzgerald and its stunning decanter. It has felt a bit like a quest to acquire a bottle, but last year, Wayne surprised me with a beautiful 1976 dusty decanter for our anniversary, which we have enjoyed immensely. You can read all about that special bottle HERE.
Recently, we attended the 2024 Kentucky Bourbon Festival. While we usually prefer to embrace the festival experience without long waits in bottle lines, on the final day, we decided to stand in line for an hour and twenty minutes to snag the 2024 Old Fitzgerald 13 Year Old VVS (very very special). We knew it wouldn’t be long until we decided to open it up to complete a formal tasting!
Heaven Hill Press Release: Old Fitzgerald Bottled-in-Bond 25th Anniversary Edition
BARDSTOWN, Ky. (April 2, 2024) – Today Heaven Hill announced the release of the Old Fitzgerald Bottled-in-Bond 25th Anniversary Edition commemorating the anniversary of Heaven Hill acquiring the historic Bernheim Distillery (DSP-KY-1) in Louisville, Ky and along with it the Old Fitzgerald brand. Comprised of 13-year-old barrels, this edition ushers in the latest release to the decanter series and adds to Heaven Hill Distillery’s bottled-in-bond legacy.
After the catastrophic fire at the Old Heaven Hill Springs Distillery in November 1996, Heaven Hill acquired the Bernheim Distillery in Louisville in April 1999. The barrels used for this release were produced in September 1999, emptied in March 2013 and bottled in February 2024. When these barrels were tested in 2013, it was decided that the taste profile at 13 years old was exceptional and the profile would be reserved for a special occasion, such as this 25th Anniversary Edition. Thirteen is also a lucky number for Heaven Hill, as the company filled its first barrel ever on December 13, 1935.
“The Bernheim Distillery became the lifeblood of Heaven Hill after the setback from the fire and has been ever since,” said Executive Chairman Max Shapira. “We are honored to have been able to continue the Old Fitzgerald legacy since that time and look forward to many more years of exceptional releases from Bernheim Distillery and from the Heaven Hill Springs Distillery set to open early next year.”
The Old Fitzgerald Bottled-in-Bond Decanter Series is comprised of three types of releases: Spring, Fall and VVS. This special edition is denoted by a maroon label. Since 2018, there have only ever been two other VVS releases, including VVS 2018 14-year-old and VVS 2020 16-year-old. The 2024 edition will be available in the 750ml size on an allocated basis as an exclusive Kentucky release to select retailers and the Heaven Hill Bourbon Experience in Bardstown, Ky. It meets the strict requirements of a bottled-in-bond: the product of a single distillery from a single distilling season, aged a minimum of four years, and bottled at 100 proof or 50% alcohol by volume. This edition is available at the suggested retail price of $229.99.
Please be sure to read our approach to Tasting Whiskey if you haven’t already.
Mashbill – 68% Corn, 20% Wheat and 12% Malted Barley Age – 13 years old Proof – 100 (Bottled-in-Bond) Price Paid – $229.99 (plus tax)
Color – Bright burnished copper.
Aroma – Sweet cinnamon toast, hints of a dark sweet fruit, nutmeg, and nice oak notes. Later, it included a smokiness and a hint of pipe tobacco.
Tasted Neat – Very rich notes of honey and french vanilla that is reminiscent of a luscious confectionary dessert. There is a rich, dark fruitiness, almost jam-like. The flavors are like dark cherries or a very ripe red apple. The cinnamon persists and there is also nutmeg.
Finish – Long, pleasant, and lingering. The cinnamon is front and center but the dark fruit remains present to add sweetness. The cinnamon transitions to more of a white pepper with a nice hint of oak. Terrific.
Tasted with dried cranberry – The cranberry didn’t change it per se; however, it muted the flavor profile and finish. Still good but it lost its greatness.
Tasted with a pecan – The pecan enhanced and even darkened the flavor profile by bringing out the oak flavors and a very dark chocolate cocoa. The finish is nice and it highlights the cinnamon notes.
Tasted with dark chocolate – The truly sweetened the flavor profile. The darker fruit and vanilla have become the classic holiday candy of dark chocolate covered cherry cordials. Even the finish is sweeter with sweet oak, cinnamon toast, and hints of sweet cherries.
Discussion and Final Notes
After enjoying this tasting, we are excited to plan a taste comparison with the 1976 Old Fitzgerald. We believe this could be an intriguing pairing!
Its taste profile and overall pour are simply fantastic from start to finish. Considering its age, we were pleasantly surprised by its wonderfully sweet profile. The oak presence harmoniously balances the other sweet aspects of the bourbon. It’s clear that this was aged exquisitely, as there are no harsh tannic notes from the oak to detract from its amazing taste profile.
We were happy to discover that tasting with dried cranberry, pecan, and dark chocolate didn’t dramatically alter its flavor. The dried cranberry added a subtle touch, lightly muting the notes and shortening the finish, yet they still shone through. The pecan enriched the profile, bringing forth delightful cocoa flavors, while the dark chocolate enhanced the confections aspect of this pour. It beautifully showcases the bourbon’s strong identity along with its versatility in ways to enjoy it.
This Old Fitzgerald Bottled-in-Bond 25th Anniversary Edition is highly sought after and available only through Kentucky retailers or at the Heaven Hill Bourbon Experience. If you find one, we wholeheartedly recommend snapping it up!
Kentucky Straight Bourbon Whiskey: Such whiskeys have all the requirements of bourbon: Made in the U.S, distilled at <= 160 proof, barreled at <= 125 proof, aged in new, charred oak containers, bottled at >= 80 proof. Straight bourbon means it is aged at least 2 years (and must have an age statement if less than 4). In addition, to be Kentucky Straight Bourbon, it has the additional requirement that it must be produced and aged at least 1 year in the state of Kentucky. For additional information on bourbon requirements, please read this post – Bourbon Whiskey.
Bottled-in-Bond: must be produced in a single distillation season by a single distillery; must mature in a U.S. bonded warehouse for a minimum of four years; and the aged spirit must be bottled at 50% ABV (100 proof). For additional information on Bottled-in-Bond requirements, please read this post – Bottled in Bond.
NOTE: The bourbon in this review was purchased by us. We were not compensated by the spirit producer for this review. This is simply our opinion based on what we tasted on this day. Please drink responsibly.
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!
As I reflected on the incredible week Wayne and I had at the distilleries and the Kentucky Bourbon Festival, I couldn’t help but acknowledge that Your Bourbon Journey began a year ago on 09/16/24 with our very first post – Kentucky Bourbon Festival 2023 – Day 1. Surprisingly, despite my initial nerves, the post was read by 34 people. While it may not have reached thousands of readers, it served as the catalyst for sharing about the rest of the festival through 4 additional posts and accumulating a total of 100 more views.
I took the time to carefully consider what Your Bourbon Journey could become, and after some thoughtful planning, I established a consistent schedule for research, writing, and publishing. Wayne has been incredibly supportive throughout, and I truly believe he enjoys sharing our journey just as much as I do. Whenever I may not feel inspired to write, Wayne always encourages us to conduct a tasting that we can then explore and share with everyone. There is nothing quite like having someone to share your passion with who is also as supportive and loving as my husband, Wayne.
Over this first year, 98 posts have been written and shared. It is humbling to know that 1895 different people have visited Your Bourbon Journey and viewed 3282 published items. To think that this was accomplished by word-of-mouth and no advertising or promotion dollars is a bit mind-boggling. It is also stunning that these posts have had views from 19 countries outside of the United States.
The largest category published is tastings. Wayne and I have completed and shared tasting notes 43 times for a total of 95 spirits. Distillery visits are next on the list at 17; however, there is still so much to write for that category. Wayne and I have visited 61 different distilleries and have enjoyed 147 bourbon experiences since I began tracking 12/27/2020. The first “stamp” in our Kentucky Bourbon Trail book was received at Jim Beam on 04/22/2022. We received our 42nd stamp to complete the trail on 05/21/2023 (394 days after the first stamp) at Woodford Reserve. We accomplished this by driving 4,697 miles over 14 separate weekend trips to 25 different cities. Yes – there is still much to write!
So what is in store for year number two? Of course, there will be more distilleries, tastings, and experiences to explore. Also, before the end of 2024 we will launch our YouTube Channel. If you have ideas and suggestions for content that you would like to see written about or talked about on our channel, please reach out because we would love to hear from you.
As Wayne and I firmly believe, it’s not just the bourbon or the location that makes this journey truly extraordinary… it’s the remarkable people we encounter along the way that fuel our desire to do even more. Bourbon is America’s Native Spirit, with deep historical ties to our society that can be difficult to fully grasp, especially when savoring a dram with friends. Yet it’s precisely this rich history, the vibrant culture, and the exceptional individuals involved that render bourbon truly unparalleled and incredibly cherished. With only 13 days remaining in Bourbon Heritage Month, there is still so much to celebrate and savor. Cheers to one and all!
Your Bourbon Journey 