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THEBOURBON LOVER'S DREAM JOB

FROG LEGS AND MAKER'S MARK

THE BEST BOURBONS UNDER $40

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Master taster Marrianne Barnes gets paid to drink at work

Vol 1. Fall Issue

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Bourbon magazine #01

CONTENTSMASH: Finding right bitters can add the perfect compliment to your glass 04

FLIGHT TEST: See how Distill readers scored six top bourbons under $40 06

PAIRINGS: The Monkey Wrench serves up Frog Legs with a side of Makers 08

MIXOLOGIST: Garage Bar bar wiz talks about her favorite cocktails 10

DEVOUR: Hillbilly Tea's bold southern fusion expanding to Portland 11

LENSE: See the Bourbon Trail through the eyes of photog David Harrison 12

COVER STORY: Master Taster Mari-anne Barnes has the job you want 18

GET EXPERIENCED: Take a peek at the new Evan Williams attraction 24

CURRENT EVENTS: Checkout this fall's Bourbon events around town 30

Monkey Wrench bar manager Jared Schubert

shares the 3 Bourbons he's currently obsessed with

Page 09

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DATAACCESSORIES

Barrels of bourbon versus the population of Kentucky

Stone cold

Mason-jar shaker

Thanks to the bourbon boom, the number of barrels aging the drink in Kentucky outnumbers the population. Over 4.9 million barrels are in the Bluegrass state, while the population of people hovers around 4.4 million. We expect that difference to grow even further as the popularity of bourbon continues to explode.

Cool your bourbon without watering it down with melted ice. Made from soapstone, the Teroforma whiskey stones chill in your freezer until you're ready to pour. Price: $11.99 at Why Louisville.

The Mason Shaker is a unique four-piece cocktail shaker based around the iconic jar. The concept for the shaker was developed from an obsession with vintage kitchenware and an uncanny ability to fashion impromptu drinking tools at a moment’s notice Find it at Regalo for $19.99

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MASH

INGREDIENTS

RELEASE DATES QUOTED

GETTING BITTERWhat a difference a drop makes. Warm, rich, spicy, and

astringent, bitters can transform a cocktail, balancing its flavors and adding new dimension and depth. An essential ingredient in classics such as the Manhattan,

Old Fashioned, Sazerac, and Champagne Cocktail, bitters are a must-have for any well-stocked home bar.

Popularity of craft bitters is surging. No longer are Angos-tura and Peychaud's the only option. Bittermens flavors include Xocolatl Mole, Orange Creme, Habernero and even an experi-

mental Peppercake Gingerbread. Originally marketed as medicine, bitters go way back to the

early days of American cocktails, when pharmacist Antoine Pey-chaud added a dash or two to the alcoholic libations served up at his apothecary shop in 19th Century New Orleans.

Made from alcohol infused with aromatic plant extracts such as cinchona bark (quinine), gentian root, wormwood, and angos-tura bark and root, cocktail bitters are still manufactured by a handful of companies today.

SEPTEMBER

Four Roses Limited Edition Small Batch (based on the 2013 national release)Parker’s Heritage Collection (based on the 2013 Colorado release)Woodford Reserve Master’s Col-lection Sonoma-Cutrer (based on the 2013 national release)

OCTOBER

BTAC/Van Winkle (based on the 2013 national release)Four Roses LE Small Batch (based on the 2013 Colorado release)High West Midwinter Night’s Dram (national release)

“I DON'T MUCH CARE

FOR YOUR LAW, BUT,

BY GOLLY, THIS

BOURBON IS GOOD.”

PRESIDENT HARRY S. TRUMAN TO SUPREME COURT CHIEF JUSTICE WILLIAM O. DOUGLAS.

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Jim Beam Black 8 year

Fig, Ginger, chocolate, caramel

Dry with oak

88

Beam Suntory

Clermont, KY

Corn, barley malt, rye

$34

NL

Jim Beam Single Barrel

93

93

Wild Turkey "Rare Breed"

Toffee vanilla, cand and spice

Hot, dark chocolate, oak, nuts

108

Wild Turkey Distillery

Maysville, KY

Corn, rye, barley, malt

$35

9

Booker's

93

91

Bowman Brothers Virginia

Complex with Vanilla, cream, nuts, apple, toffee, ginger, chocolate

Long and dry with apple and pear

90

A Smith Bowman Distillery

Fredericksburg, VA

Corn, Barely malt, rye

$30

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Wild Turkey Russel's Reserve

92

90

The Distill Flight Test drew 40 people into the bar. Walter and Skyler White finish their last drink of the evening.

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FLIGHT TEST

GET YOUR WINTER FLIGHT TEST TICKETS!

Maker's Mark Maker's 46

Palate: Spice with cream and caramels along with toasted oak

Finish: Long with vanilla, spice, organe and caramel

Proof: 94

Distiller: Maker's Mark

Location: Loretto, KY

Mash: Corn, wheat

Price: $35

Minimum Aging: 6+

Might also like: W.L Weller

Tastings.com Rating: 94

Flight Tester score: 93

Bulleit

Cinnamon, Vanilla, caramel, brown sugar and spice

Smooth and hot

90

Bulleit Distilling Company

Lawrenceburg, KY

Corn, rye, barley, malt

$28

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Knob Creek 9-Year Single Barrel Reserve

93

92

Buffalo Trace

Vanilla, candied fruit, toffee

Long, Spicy, oak, licorice

90

Buffalo Trace

Frankfort, KY

Corn, Barely malt, rye

$35

NL

Old Forester

93

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ECONOMY CLASSWe crashed Down One Bourbon Bar last month for our inagural Flight Test tasting. We offered up evidence that a good bourbon does not need to cost you a king's ransom with six bourbons un-der $40 selected by bourbon sommelier Jeff Jefferson. Check out the scores below from the sold-out event.

We'll warm up at Sidebar Friday, November 19 with the winter edition of Flight Test. Get tickets at ticketfly.com/distill. $19.99 for Courier-Journal subscribers, $29.99 for non-subscibers. Jeff Smith checks out the appearance of Buffalo Trace.

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MONKEY WRENCH FRIED FROG LEGSEight frog legs, Makes 4 servings (two legs each)

Breading:» 2 cups all purpose flour» 2 tablespoons onion powder» 2 tablespoons garlic powder» 1 tablespoon salt» 1/2 tablespoon black pepper

Brine:» 2 cups pickle juice» 2 cups banana pepper juice

Spicy Creole Sauce» 1 cup quartered tomatoes» 1/4 cup sirachca» 1 tablespoon ancho powder» 1 cup mayonnaise» 1/2 cup sour cream» 1/2 cup sweet garlic mustard

Quarter and coat tomatoes with siracha and ancho powder. Roast in oven at 450 for 20 minutes. Cool and puree toma-toes, then add to sour cream, mayo, mustard.

Brine frog legs overnight, dredge them in seasoned flour, dust with extra flour. Place frog legs in cast iron skillet or frying mechanism of your choice, ¾ of the way submerged in oil. Cook till gold-en brown, approximately 2-3 minutes. Take out of frier and sprinkle with salt and pepper. Serve with Spicy Creole sauce

KENTUCKY MULE

» 2 parts Maker’s Mark» 1/2 part lemon juice» Place in Collins like glass and fill with ginger beer; garnish with a lemon slice.

Monkey Wrench bar manager Jared Schubert shares the three bourbons that “I currently am intrigued by.”

1. WIDOW JANE Cause water makes a differenceThis bourbon comes to us from the Empire State. The distillate is produced in our region, but the water used to lower the proof is from New York State. Here in Kentucky we are quite used to water filtered through limestone. Widow Jane gets its name and water from an abandoned mine in New York. The water surprisingly deepens the flavor of the bour-bon; it can be hard to find but well worth it.

2. OLD GRAND DAD BONDED When I’m drinking with bartenders on the cheapI’m a huge fan of finding bourbons that usually only exist on the lower shelves. Old Grand Dad has been a staple for most bartenders around the country. And I can always seem to find it at the right bars, whether they be high end mixology joints or just a really great dive bar. It’s not expensive and pairs nicely with a cheap lager.

3. OLD FORESTER SIGNATURE The hometown favoriteThere’s something about dining a bourbon that’s been made in your home town (for like ever). For me it’s the touchstone I use to evaluate other bourbons. It’s not too spicy or sweet, not really all that hot on the palette. It’s pretty easy go to when dealing with a group.

EXPERT PICKS

FRIED FROG LEGS + MAKER'S MARK

T he Southern fare at Monkey Wrench is a natural starting point for food and bourbon pairings. Chef Dustin Staggers’ fried frog

legs — a tempting plate of crispy-fried legs bound for a pool of creamy, spicy Creole sauce — need a sweeter bourbon to accom-pany the bold flavors, heat and acidity.

Staggers and bar manager Jared Schubert both went for Maker’s Mark.

“Chef and I tried several different bour-

bons with this dish and we came up with one resounding conclusion,” Schubert says. “Maker’s Mark makes the best pairing. The subtle sweetness and mellow charac-teristic help counterbalance the spiciness and acidity found in the frog legs.”

“Just like with wine, you’re looking to pull out the flavors of the spirit and see how they accentuate the dish,” Schubert says. “When you talk about pairing in general, you’re looking for it to be an accompani-ment to the dish. If your dish is spicy, look for something sweeter to calm it down. As opposed to a high rye whiskey, which would

be high spice, the sweetness helps tone down the mild acidity in the dish. The bar-rel notes that you get out of it, the caramel … accentuates the browning.”

Schubert suggests serving the spirit on the rocks, or with a touch of water to open it up and let the caramel and vanilla notes come through. If you’d like to go the cock-tail route, his pick is a Kentucky Mule.

Frog legs are available at Value Market in Mid City mall. If you want to substitute another protein, “Give it a shot,” Schubert says, “but the recipe is definitely designed for frog legs.”

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PAIRINGS

Spicey dish calls for a sweeter bourbon

BY DANA MCMAHANPHOTOS BY SCOTT UTTERBACK

DEVOUR

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The Catfish with Corn Pone at Hillbilly Tea.

Hillbilly Tea serves up a unique cast of cocktails, many infused with their house-made tea.

Bold, southern fusion expands to Portland

I've never had a dull meal at Hill-billy Tea — and that's something I can say about only a handful of restaurants. Oh, I've had dishes

that I didn't like. And I've had dishes that struck me as heroic failures — usually because they involved an extreme focus on bold concept.But dull? Never.From the first, Hillbilly Tea struck me as a bold experiment conducted by risk-tak-ing entrepreneurs. Chef Arpad Lengyel, known by most as Chef Arpi, is Hungarian-born, and spent his formative years in D.C. When he and Karter Louis, an erudite tea expert who was formerly at Proof on Main, decided to open a tea room that featured chef-driven riffs on Appalachianasdf

THE FOODAnd Louis told me recently that when the place opened — with a modest schedule and limited offer-ings at first — he never imagined that a couple of months later they'd have folks queued at the door wait-ing for a seat.

THE DRINKSThe location is unpromising — the biggest visible feature from the bench that runs the length of the broad front window is the White Castle parking lot. But the space and furnishings are cunningly designed to build an atmosphere that's

THE LOCATIONBesides the downstairs dining area, there's a superb upstairs space — an upstairs patio that gives a great visual sense of Louisville's urban. n

HILLBILLY TEA

STORY BY MARTY ROSENPHOTOS BY MATT STONE

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MIXOLOGIST

GARAGE BAR

JENNYWILSONOften overshadowed by their delicious coal-fired pizzas, the cocktails at Garage Bar are among the city's best. We talked to bar manager Jenny Wilson about what makes them great.

What's your favorite drink to make?Can't go wrong with the High Heat: Old Forester Signature, jala-peño, absinthe, lemon, Peychaud bitters.

What's your favorite cocktail to drink?Duh. The Oyster Shooter. Who doesn't want an oyster with vodka and our own bloody mary mix?

What makes Garage Bar's cocktails stand out?Love. And many of our ingredients are made in-house.

What's your go-to Bourbon?Four Roses Single Barrel.

Can a cocktail with PBR actually taste good (Ginger Shandy: ginger syrup, citrus soda, PBR, optional shot of Bourbon)? That's a dumb question. Of course it can. It's great!

HIGH HEAT

» 2 parts Old For-ester Signature» 1 part absinthe» 1/2 part lemon» 1 jalapeño» 2 dashes of Pey-chaud bitters

Muddle jalapeño in into Collins like like glass. Stir the remaining ingredi-ents in shaker for 20 seconds. Strain and pour into glass.

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Photographer David Harrison takes us on a visual tour of

Bourbon mecca

THE BOURBON

TRAIL

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LENSE

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Small batches of bourbon are still distilled in these antique copper stills.

14The iconic Buf-

falo Trace water tower has stood

since the 1940's, and once dis-

played the brand Ancient Age.

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Following the light; tourist go up the cathedral-like walkway that leads to the tasting area at Wild Turkey's new visitor's center.

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At the Buffalo Trace Distillery in Frankfort, a video takes the visitors on an educational trek from the early days of Ken-tucky bourbon to today.

Inside a storage area at the Buffalo Trace Distillery Barrel House where bourbon ages in the oak barrels.

1918

MASTER TASTER MARIANNE BARNES

DON'T QUIT THIS DAY JOB

Marianne Barnes has the kind of job that makes bourbon lovers practical-ly drool with envy.

Since January, she’s been the mas-ter taster for Brown-Forman and often

encounters people who’d love to fill her shoes.“When people find out that I work for

Brown-Forman and specifically, that I’m the master taster, they just light up and have all these questions: ‘How do I get that job?’ ”

But despite what people might imagine, she’s not sitting around in an elegant gown, drinking unlimited bourbon and cocktails all day.

As master taster, the 27-year-old is more likely to be wearing jeans, a polo shirt, steel-toed boots and safety glasses.

In warehouse mode, she walks around from floor to floor, with a cordless drill, “taking samples straight out of the barrel, kind of taking notes on whether they’re maturing the way we think they should,” she said.

Along with master distiller Chris Morris, she has the authority to say, “I approve this to be bottled.”

She has a strategy to avoid getting tipsy. “I almost always spit, especially when I’m in the warehouse doing tastings,” she said. “There’s no

way you could consume all that. If I’m at a cock-tail event, I’ll limit myself to two. Responsibility is a huge part of my work.”

Barnes, who’s lived in Louisville most of her life, first came to Brown-Forman five years ago to fulfill a co-op requirement at the University of Louisville. She has a bachelor’s degree in chemi-cal engineering from the Speed School at UofL.

While looking for an internship, “I interviewed with about seven different places and it came down to a choice between renewable energy or making bourbon, so I thought, of all the things I could make corn with, why make fuel when I can make bourbon?” she said.

Barnes, who started out as a lab intern in Re-search and Development in 2009, said Brown-For-man is the ideal place for a “process nerd.”

“It’s so interesting, and I think what people don’t realize is all that goes into what’s inside the bottle, so it’s a lot of technical processes — really, the per-fect industry for a chemical engineer,” she said.

To become master taster, she worked her way through the ranks from practical taster to certified taster, taking various examinations, and finally securing her current position. But “it’s a continuous thing,” she said. “You have to always be learning and keeping your palate calibrated.”

A certified specialist of spirits through the So-ciety of Wine Educators, Barnes has a specialized palate, so she can, for example, tell the difference between an 86-proof Old Forester and a 100-proof Old Forester, which has a more robust character.

A personal favorite is Woodford Reserve Dou-ble Oaked. “I kind of have a sweet tooth, which has been handed down to me by my mom,” and that bourbon is “like a dessert bourbon.”

As part of her job, Barnes doesn’t have to adhere to any dietary restrictions. But she isn’t al-lowed to smoke and does an occasional saline rinse because the sense of smell is so important. “If you think about your sense of taste, it’s three-fifths your sense of smell, one-fifth your actual taste and then one-fifth what it looks like and what it feels like, so the sense of smell is absolutely key,” she said. “ ... I have a really good sense of smell.” serve as his apprentice. “He has got an amazing palate and an amazing wealthand process knowledge." n

STORY BY DARLA CARTERPHOTOS BY ALTON STRUPP

“THERE’S NO WAY YOU COULD CONSUME ALL THAT. IF I’M AT A

COCKTAIL EVENT, I’LL LIMIT MYSELF TO TWO. RESPONSIBILITY IS

A HUGE PART OF MY WORK.”MARIANNE BARNES, BROWN-FORMANDOME

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Thomas Crane works on putting coils together inside a fermenter tank at Vendome Copper & Brass Works. The century-old family-owned firm supplies pot stills and column stills to giants of the bourbon industry and many craft distillers around the world.

T he popularity of craft distilled specialty bour-bon is fueling more than the growing appetite for

Kentucky’s favorite nectar. It also means a renaissance for Vendome Copper & Brass Works, Inc., the family-owned Louisville supplier of custom distilling equipment to the spirits trade.

The company’s open air warehouses on Franklin Street in Butchertown echo six days a week with the clang of hammers, where coppersmiths “heat and beat” new pot stills into shape. Union coppersmiths have been working on overtime the last three years on back orders for 50 small stills, and there is a year’s wait for a new craft still.

Vendome’s artisan copper pot stills are the premier choice for batch bourbon distillers new or

STORY BY JERE DOWNSPHOTOS BY YI-KE PENG

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STILL LIFE

“THEY ARE ARTISTS AND I REALLY DON’T KNOW WHERE WE WOULD BE AS AN INDUSTRY WITHOUT THEM.”

VENDOME COPPER & BRASS THRIVING WITH BOURBON BOOM

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THE SPECS

CAPACITY:

300 GL.

MATERIAL:

COPPERSIZE:

25 X 10 FT.

COST:

$210,000

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Century-old family-owned firm Vendome Copper & Brass Works supplies pot stills and col-umn stills to giants of the bourbon industry and many craft distillers around the world.

Chuck Smith welds an agitator nozzle onto a 16,000-gallon fermenter tank.

arriving soon to the downtown Louisville Urban Bourbon Trail. Just this year, Ven-dome‘s airy warehouses were also added as a stop on a “City Hooch” tour added by Mint Julep Tours.

“We have been overrun with inqui-ries from people who want to see what we do,” vice president Michael Sherman said of increasing tourist interest in the 110-year-old company. Also in the works is an online store to sell t-shirts, hats, and “bourbon thieves,” he said. Used by mas-ter distillers to sample bourbon straight from the barrel, a bourbon thief is a 30-inch long, one-inch wide, straw made of copper.

Wherever bourbon enthusiasts tramp to enjoy the heritage and lore of their favorite spirit, they are likely to see the signature Vendome nameplate in cursive welded on the side of a bulbous copper still. The company’s gleaming showpiece equipment is found at the Evan Williams Bourbon Experience on Main Street, at the revived Kentucky Peerless Distilling Co. returning soon to its first production since Prohibition on 10th Street and a 46-feet tall copper column coming to the Michter’s bourbon distillery in Shively.

“Five years ago, we never predicted craft distilling would be this big,” Sher-man said. “It’s been crazy. How long it will last is anybody’s guess.”

Of late, bourbon’s growing appeal has driven the number of distilleries in Ken-tucky to an all time high of 50 from a low of eight distilleries in 2008, according to the Kentucky Distillers Association. More often than not, they turn to Vendome, which is one of a handful of metal fabri-cators of stills worldwide, and the main domestic supplier of copper stills.

“They are a landmark company when it comes to our signature bourbon industry,” Kentucky Distillers Association president Eric Gregory said. “They are artists and I really don’t know where we would be as an industry without them.”

Copper is a distiller’s metal of choice because it reacts best with bourbon to eliminate sulpher compounds that can lend a “skunky, rotten egg flavor,” said bourbon historian Michael Veach, founder of the Filson Historical Society’s Bourbon Academy. As a result, inside nearly every historic Kentucky distiller is a Vendome still, he said. Bourbon’s origins and future in Kentucky are impossible to imagine without the family firm begun to in 1904, Veach added.

“It would be hard to imagine Louis-ville’s bourbon heritage without Vendome. They are gentlemen and scholars. They have the experience. They know what they’re doing,” he added. Their secret sauce is their longevity, the fact that they’ve been making stills since the early 1900s.”

“Vendome has endured. They are sur-vivors, if nothing else,” Veach said.

At Maker’s Mark, for example, Ven-dome equipment has served the Loretto distillery since it began in 1953, said re-tired president and CEO Bill Samuels, Jr.

“Whenever we need them, they are there,” Samuels said in an interview. “That is why we keep going back.”

Seven Sherman family members work in the business, making gleaming copper and stainless steel kettles, columns and other cookers. Few firms offer competi-tion, ranging from the industrial size Carl Artisan Distilleries & Brewing Systems in Germany to Trident Stills, a three-man start up based in Maine.

“Not many companies want to compete in the copper business,” Mike Sherman said, adding one hurdle is keeping on hand the expensive metal, most of which comes from copper mills overseas. n

“THEY ARE ARTISTS AND I REALLY DON’T KNOW WHERE WE WOULD BE AS AN INDUSTRY WITHOUT THEM.”KENTUCKY DISTILLERS ASSOCIATION PRESIDENT ERIC ABOUT VENDOME

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THE EVAN WILLIAMS EXPERIENCE

EXPERIENCEIS NECESSARYAgainst the advice of friends and advisers,

who said there wasn't any market for bourbon because people didn't like the drink, Evan Williams forged ahead, be-coming the first commercial distiller in

Kentucky. That was back in 1783, and oh my, if those naysayers could see what bourbon has become.

It's been more than 200 years since Williams' distillery operated at what became known as Whis-

key Row. Today, bourbon is so popular that Heaven Hill Distilleries — the Evan Williams brand is its flagship bourbon brand — has opened the Evan Williams Bourbon Experience just a few hundred yards from the original site of his historic distill-ery in the heart of downtown Louisville.

For the first time in 100 years, there is a distill-ery operating on Whiskey Row. The Evan Williams Bourbon Experience features a small-batch

ABOVE: The second floor features displays that showcase Louisville's Main Street from the 1890s to the 1960s. LEFT: Bourbon host Melanie Banks describes the different bourbons to a group of visitors inside the 1960's lounge of Max and Harry's Bar at the Evan Williams Bourbon Experience

STORY BY KIRBY ADAMS

PHOTOS BY MATT STONE

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Master distiller Charlie Downs wipes off condensation from a pipe while working in the distillery room at the Evan Williams Bourbon Experience on Main Street.

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THE SPEAKEASY TOURThe newly added tour is called the

Speakeasy. The tour begins as a small window slides open at the top of a large, black door. You are asked "the password" to enter the historic speakeasy, where you'll learn about the city's rich bourbon heritage and tradition from local histori-an and author Rick Bell. Guests partake in a variety of educational bourbon tast-ings, including Evan Williams Bottled-In-Bond, Larceny and Evan Williams 23-Year-Old Bourbon. The 30-minute tour is available Friday through Sun-day only. To introduce the new tour to Louisville, the price is being discounted Friday during the trolley hop. Instead of $12, you'll pay $9.

THE STANDARD TOURThis guided tour features a media

presentation spotlighting the life of Evan Williams and the history of Louis-ville during his lifetime. Visitors learn about the distilling process and get a peek at the bourbon-making process in the distillery.

The standard tour includes the tasting of three bourbons: Evan Williams Black, 2004 Evan Williams Single Barrel Vintage Bourbon, and either Elijah Craig 12-Year-Old or Larceny. The Elijah Craig 12-Year-Old is served in the 1890s tasting room, and the Larceny is served in the 1960s tasting room, which has been nicknamed "the Mad Men room," referring to the pop-ular television show "Mad Men."

Evan Williams Black and 2004 Evan Williams Single Barrel Vintage are always served in both tasting rooms. The standard tour is available Monday through Sunday.

Bourbon barrels are part of the tour near the second-floor Whiskey Row, which is a historic replica of Main Street in Louisville from the 1890s through the 1960s.

The entrance to the Evan Williams Bourbon Experience features a large bourbon glass waterfall.

EXCLUSIVE BOURBONS The Evan Williams gift shop carries items including bourbon-scented candles, T-shirts, ceramic bourbon jugs, bourbon soap, hats, glassware and an assortment of bourbons available exclusively at theEvan Williams Bourbon Experience.

"We have a lot of bourbon enthusiasts coming through who are excited to find these rare bourbons," says Kelly Hubbuch, marketing coordinator at the Evan Wil-liams Bourbon Experience.

One of those exclusive bottles is the $400, Evan Williams 23-Year-Old Bourbon. Also available exclusively at the Louisville gift shop and the Heaven Hill visitors' center in Bardstown is the Elijah Craig 21-Year-Old Single Barrel Bourbon.

EVAN WILLIAMS BOURBON EXPERIENCE

Where: 528 W. Main St.Phone: (502) 584-2114Website: evanwilliams.comHours: Monday-Thursday, 11 a.m.-5:30 p.m.; Friday-Sat., 10 a.m.-7 p.m.; Sunday, 1- 5:30 p.m.; *Last tour each day is one hour prior to close.Closed on: Easter Sunday, Thanksgiving Day, Christmas Day (half day Christmas Eve), New Year's DayAdmission: Standard and Speakeasy tours Adults (21+), $12 Kids (10-20), $9

MORE SMALL-BATCH DISTILLERIES PLANNED

The Evan Williams Bourbon Expe-rience is the first of several ventures planned to bring small-batch bourbon pro-duction to the area of Louisville that was once the hub of commerce for Kentucky whiskey makers.

"We are excited about new neighbors," says Jeff Crowe, general manager of the Evan Williams Bourbon Experience. "We have visitors who have traveled a long dis-tance, from Japan, Korea and many other countries. It will only help to have more venues to offer once they arrive."

Crowe is looking forward to the open-ing of more small-batch distillers such as Kentucky Peerless Distilling Co. and Angel's Envy in the near future. n

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LOCAL MAKE THIS

Kentucky Ryed Chiquen

Pay It Forward Cocoa Porter The

Vermont

Against the Grain's latest beer would make the Colonel proud. Yes, that beer is tarred and feathered. ATG says this about the beer: "Named so because it was made in Kentucky, has a lot of Rye in it and was aged in rye barrels and it's not Chick-en. As we all know (or should know) Chiquen refers to any-thing that is not chicken."

Ingredients1 oz Broker's gin (or any Lon-don dry-style gin)1/2 oz Laird's Bonded Apple Brandy1/4 oz Marie Brizard Apry (apricot brandy)3/4 oz lime juice1/2 oz Grade A maple syrup3 dashes Angostura Bitters Instructions

Shake and double strain into double old fashion glass.

I discovered this cocktail on Cocktail Database while look-ing for a drink that used both gin and apple brandy, and what drew me to the original recipe was its incorporation of maple syrup and apricot liqueur. I think maple syrup is a great winter cocktail in-gredient; I had great success with a drink on the Whistler's menu this past winter that included it (a variation of the Applejack Rabbit). In the end, I really like this varia-tion of The Vermont Cocktail because of its strong gin backbone.

– From Paul McGee

West Sixth Brewing compa-ny is a brewer with a cause. They're bringing back their popular Cocoa Porter. They de-scribe it as "a robust American porter that has been brewed with Organic, direct-trade Co-coa nibs" For each 6-pack sold, we’re going to donate $.50 to a non-profit in the area to help them continue doing the great work that they’re doing.

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BEYOND BOURBON

CRAFT BEER

THE SAISONWhat better way to get through the final heat of summer

than with an ale designed to quench the thirst of farm-hands in the hot French summer? Also called "Farm-house Ales", Saisons were historically brewed in cooler,

off-season months, and stored for the hot months on the farm. The type of malt determines the colour of the saison, and

although most saisons are of a cloudy golden colour as result of the grist being mostly pale and/or pilsner malt, the use of darker

malts results in some saisons being reddish-amber. Some recipes also use wheat. Spices such as orange zest, coriander, and ginger may be used. Some spice character may come through due to the production of esters during fermentation at warm temperatures.

This is a fantastic craft beer choice for turned off by IPA's, Stouts or Porters, but looking for something not overly sweet. Or, if you're sick of the average wheat beer, Saison's are a big improvement.

Ryan and the Beaster Bunny

Brewer: Eviltwin Brewing CompanyProfile: Light color, hoppy, bitter, floral

ABV: 7%

Tank 7 Farmhouse AleBrewer: Boulevard

Brewing Co. Profile: Medium col-or, fruit, spicy pepper

ABV: 8%

SofieBrewer: Boulevard

Brewing Co. Profile: Medium color, tart, dry,

hint of organgeABV: 7%

HennepinBrewer: Ommegang

Brewerey Profile: Medium

color, fruit, spice, mild floral hopsABV: 7.7%

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MOONSHINE U: BOURBON ENTHUSIASTSWHAT: Each two-hour class includes sensory evaluations of featured bour-bons along with a distillery tour. Topics include bourbon’s history, legends and lesser known stories. Expand your knowledge and palate with our Bourbon Enthusiast Class; we promise a good time for all!COST: Reservations: $29.00WHEN: 6 to 8 p.m. Oct. 16WHERE: Moonshine University, 801 South 8th St.

BOURBON AND BLUEGRASS JAMWHAT: Join Hickory Vaught and friends every Sunday evening for an evening of sippin' and pickin'. Sit back and enjoy or jump on stage and jam.COST: FreeWHEN: 8 p.m. Sept. 7, Oct. 5, Nov. 2 and Dec. 7WHERE: Haymarket Whiskey Bar

LOUDER THAN LIFEWHAT: The first annual Louder Than Life festival, featuring music, whiskey and “gourmet man food.” In addition to presenting top rock bands on three stages, the weekend destination festival will highlight some of the region’s best bourbons and craft beers, as well as a variety of local cuisine. Visit www.LouderThanLifeFestival.com to join the Louder Than Life email list and for the most current festival info.COST: FreeWHEN: Oct. 4, 5WHERE: Louisville Champions Park

CENTENNIAL FESTIVAL OF RIVERBOATSWHAT: A cruise on the mighty Ohio River during Louisville’s Centennial Festival of Riverboats. Nine historic riverboats will provide the backdrop as Louisville plays host to a six-day festival of food, bourbon, music and art at the internationally-ac-claimed Waterfront Park.WHEN: All day Oct. 14-19WHERE: 129 E. River Road

MASTER DISTILLER NIGHTWHAT: On the third Monday of every month, Haymarket will host a different master distiller for meet and greets, bottle signings, special tastings, dis-cussions, and more. This month’s guest distiller is Jack Pogue of the Old Pogue Distilling Company.COST: FreeWHEN: 9 p.m. Sept. 15, Oct. 20 n

Wild Turkey made a jalapeno drink at the Cocktail Competition at the Bourbon Festival.

CELEBRATING BOURBON IN BARDSTOWN

Make no mistake, Bardstown is the place to be if you’re even remotely inter-ested in bourbon. For six days, Sept. 16-21, the proclaimed bourbon capital of the world — maybe the universe — plays host to the Kentucky Bourbon Festival.

“It’s a bourbon lover’s dream,” ac-cording to Linda Harrison, the executive director of the festival.

The Great Kentucky Bourbon Tasting & Gala is the signature event. The festival website describes it as “a night you will never forget.” If you pace yourself, you can sample bourbons from eight Ken-tucky distilleries and three brands.

My suggestion: Have a designated driver, or get a group together and rent a party bus or limo.

I asked Harrison to name the “can’t-miss event” of the festival, but with her Central Kentucky hospitality on full display, she declined to be pinned down on one event.

“Each event has its own character,” she said. There’s something for every-one. You can expect to hear country and Bluegrass music, see a balloon glow, a 5K run, scavenger hunt, horseshoe pitch, golf tournament, poker run, and more.

You can see the complete schedule at www.kybourbonfestival.com/events.

Harrison says they’re always consid-ering new events. This year’s festival features two new attractions: The Evolution of Bourbon Through Bluegrass Music on Tuesday from 4 to 6 p.m. (The event is $50 and reservations are required.); and Whis-key and Women on Wednesday and features Fred Minnick, author of Whiskey Women, who will tell the story of women in the his-tory of Bourbon, Scotch and Irish Whiskey. Reservations required. Cost: $40.

GIRLS' NIGHT OUTWHAT: The Kentucky Museum of Art and Craft is hosting an exclusive KMAC Mem-ber and Bourbon Women preview night of the “Communal Drink” exhibition. There will be complimentary hors d'oeuvres, music and a cash bar. Admission is free. Check the www.bourbonwomen.org/ for more details and to make reservations.

COST: FreeWHEN: 5:30 to 8 p.m. Sept. 12WHERE: The Kentucky Museum of Art and Craft, 715 W Main St.

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SIP: CURRENT EVENTS

"You can expect to hear country and Bluegrass music, see a balloon glow, a 5K run, scavenger hunt, horseshoe pitch, golf tournament, poker run, and more."

BARKS, BOURBON AND BREWSWHAT: An exclusive evening held at the newest stop on the Kentucky Bourbon Trail, New Riff Distillery and Event Center. There will be distillery tours, raffle prizes, games, dinner by the bite, and local bourbon and beer. Proceeds benefit the dogs and beneficiaries of Circle Tail.COST: Tickets are $95 per single ticket and $180 per ticket pair. Registration and information: www.circletail.orgWHEN: 6 to 10 p.m. Sept. 27WHERE: New Riff Distillery & Event Center