Heaven Hill Springs Distillery Groundbreaking

Earlier today, Heaven Hill Distillery President Max Shapira led a groundbreaking ceremony to commemorate the start of construction on the new Heaven Hill Springs Distillery in Bardstown. The event, which included remarks by Kentucky governor Andy Beshear and Heaven Hill Master Distiller Conor O’Driscoll, paid tribute to Heaven Hill’s rich history while looking toward an innovative and ecologically-sound future. The new distillery is slated to open in 2024.

Governor Beshear jokingly said of the $135 million facility, “I’m pretty certain it is the Hogwarts of Bourbon.” Heaven Hill Springs Distillery has been engineered to minimize water use to below industry benchmarks and reuse certain water streams. The site will use native plants and natural systems to manage stormwater runoff and improve habitat on the property. The distillery will include a wastewater pretreatment system to ensure discharged water exceeds environmental standards and greatly reduces the load on the city’s treatment plant. Heaven Hill also will plan to utilize energy creation and recovery, lessening the distillery’s demand on the city’s electrical grid.

The distillery’s name is a nod to the Shapira family-owned company’s original facility, Old Heaven Hill Springs Distillery. This facility was founded in Bardstown by the five Shapira brothers (one of whom, Ed, was the father of Max Shapira) in 1935; the first barrel was filled on Friday, December 13th of that year.

Modern bourbon lovers will, of course, recall that Old Heaven Hill Springs distillery was destroyed by fire in 1996. After the fire, Heaven Hill moved distilling to the historic Bernheim Distillery in Louisville, while retaining bottling and aging processes in Bardstown. The new distillery will add at minimum 38 jobs to the 381 people already working in Heaven Hill’s bottling, aging and tourism roles in Bardstown alone. Max Shapira noted that the addition of a second Heaven Hill distillery indicates a belief in the long-term economic growth potential for bourbon. “I don’t have to state it, but we are bullish on bourbon,” Shapira proclaimed to a crowd that included state and local politicians, tourism industry workers and media. “Not just in the short- or medium- term, but we are bullish for the long-term market.” Shapira went on to recognize event attendees who were Heaven Hill employees at the time of the 1996 fire.

Cheers to Heaven Hill for recognizing their rich history while planning for a dynamic future!

Easy Fourth of July Entertaining Ideas

I was on WAVE-3 today, talking about few refreshing ideas for the holiday weekend! I shared some fun, simple cocktails and mocktails and a simple watermelon salsa recipe! Thanks to 5WPR and The Pioneer Woman Cookware for gifting me the serveware and spice blends used in these recipes!

The Pioneer Woman’s Watermelon Salsa

This recipe is so easy! Y’all know I’m all about keeping the hostess out of the kitchen so she can enjoy her guests. This recipe can be put together quickly and prepped ahead of time. You’ll need cubed watermelon, diced red onion, diced bell peppers, jalapeños, cilantro and fresh limes. Then you’ll throw all the fresh ingredients into a large bowl and toss it together and add lime juice to top. You can also add The Pioneer Woman’s “Anything Goes Everyday Seasoning” which will just add a nice boost of flavor. This spice has a blend of sea salt, celery, pepper, onion, garlic and a touch of lemon zest which will really just spruce this up even more. You can serve with tortilla chips or as a side dish with grilled chicken.

• 1/2 whole small seedless watermelon, diced

• 1/2 whole red onion, diced

• 1 whole red bell pepper, seeded and diced

• 1 whole green bell pepper, seeded and finely diced

• 1 whole yellow bell pepper, seeded and finely diced

• 2 whole jalapeños, seeded and finely diced

• 1 whole bunch cilantro, chopped

• Juice Of 1 To 2 limes

• 1/2 tsp. The Pioneer Woman Anything Goes Everyday Seasoning Blend

Directions:

Serve with chips, on top of grilled chicken or fish, or as a side salad!

Kentucky Mule

I like to use Maker’s Mark in a mule; I find that the sweetness of a high-wheat bourbon like Maker’s works well with the spiciness of a Ginger Beer. I also used Reed’s Ginger Beer. This brand creates all-natural REAL ginger ales and ginger beers and they now have several zero sugar options so you don’t have to sacrifice great taste with heathier alternatives. Reed’s Ginger Beer is crafted with REAL fresh ginger root, natural fruit juices, honey and spices for the perfect kick which is great on its own and mixed into cocktails.

• 2 oz Maker’s Mark

• 6 oz Reed's Zero Sugar Ginger Beer or Reed’s Ginger Beer

• Lime wedge

Fill your desired glass with ice. Squeeze the lime wedge over the ice and drop into the glass. Pour in bourbon and add the Reed’s Ginger Beer. Stir lightly and garnish with another lime wedge, if desired.

Mocktails

Another great summer beverage option is Virgil’s Zero Sugar Sodas. Virgil’s has unlocked the secret to great taste with zero sugar using a proprietary blend of sweeteners. They have a variety of bold, complex flavors including their newest flavor, Grapefruit, which is crisp and tangy! I like to play with the texture flavored sodas as sushies or over crushed Ice to create fun drinks at summer get-togethers. Don’t forget garnishes like mint and lime to add extra zing to the drink!

Cheers, y’all!

Old Forester 150th Anniversary Bourbon

(I was provided with press samples of Old Forester 100 proof and Old Forester 150th Anniversary for review purposes. All opinions are my own.}

It’s no secret that I love Old Forester. I can’t even be objective about it. The 100 proof is one of my favorite everyday bourbons, and I think every home bar should have a bottle of OldFo Rye for cocktails. Now that I’ve fully acknowledged my fangirl status, let’s move on to a more impartial review.

Old Forester has a special place in the history of bourbon. In 1870, Louisville-based pharmaceutical salesman George Garvin Brown created a new, 90 proof whiskey , which he named “Old Forester” after a Dr. William Forrester. The new product batched bourbon from three nearby distilleries, Mattingly, Mellwood, and Atherton. Mr. Brown innovated the bourbon industry by sealing his whiskey exclusively in glass bottles and signs each bottle as his personal guarantee of its quality. Whiskey in individual bottle was pretty big news in 1870. Old Forester has been produced continually by the Brown-Forman Corporation for the past 150 years. (Brown-Forman was one of six distilleries that were allowed to legally distill alcohol for “medicinal purposes” during Prohibition.)

Brown-Forman Building, Dixie Highway, Louisville

This week, I had the fun opportunity to take part in a Zoom press conference with Old Forester President Campbell Brown and Master Taster Jackie Zykan in which they announced the latest OldFo release, which celebrates the 150th Anniversary of their iconic bourbon.

Old Forester 150th Anniversary Bourbon is a special release that was first planned seven-ish years ago when Brown-Forman Master Distiller Chris Morris set aside 150 barrels of Old Forester distillate in the Brown-Forman Shively rackhouse. The barrels were aged around seven years and underwent a heat cycling process that led to a maturation equivalent of about nine years. Several barrels were, of course, lost completely to the angels’ share, with the remainder being sampled and blended to produce three distinct batches. Jackie Zykan noted that three blends were chosen to honor the three original distilleries from which Old Forester was first blended. The 150th Anniversary Bourbon is bottled unfiltered at batch proof in an amber glass bottle, reminiscent of the original Old Forester packaging, with about 25,000 bottles in circulation. This release will retail for around $150.

Jackie noted that, while all of the releases are fantastic, Batch 1, which she describes as a “fruit bomb,” is her favorite. The press samples were mailed randomly, and I received Batch 2, which Jackie and Campbell refer to as “sweet and spry.”

Tasting Notes:

I tasted Old Forester 100 Proof against the 150th Anniversary, Batch 2 as a baseline.

Old Forester 100 Proof

Mash bill: 72% corn, 18% rye, 10% malt

Proof: 100

Nose: honey, floral, cherry, brown sugar. Opens up to a strong note of red fruits.

Palate: golden syrup, banana, toasted pecans, cinnamon, toasted oak.

Finish: green apple and caramel.

Old Forester 150th Anniversary Bourbon, Batch 2

This isn’t a bourbon for the occasional bourbon drinker. At 126.4 proof, it’s powerful and syrupy — a sipper for serious whiskey fans. It’s a delightfully rich and layered bourbon that exaggerates and amplifies some of the best notes for which Old Forester is known.

Mash Bill: 72% corn, 18% rye, 10% malt

Proof: 126.4

Nose: deep and woody notes of toasted oak, walnuts, honey, and banana bread, opening up to dark brown sugar.

Palate: maple syrup, French toast, dark cherry, orange, cocoa, date.

Finish: spicy and dry with notes of orange peel.

Cheers, y’all!

How to Curate a Home Bourbon Bar

Stoneware Mint Julep Cup | Bourbon & Boweties Bourbon Barrel Bracelet exclusively at Sweet Mash Goods | Draper James Dress

Today is National Bourbon Day! 

Here in Louisville, it seems like every day is National Bourbon Day. The bourbon industry is booming, with tours and culinary experiences and so many amazing tributes to Kentucky’s favorite spirit. And, of course, there’s nothing like enjoying a bourbon at home with your friends and family. Today, I’ve teamed up with Stoneware & Co. to provide you some great tips for curating your home bourbon bar, featuring Stoneware’s stunning Embossed Running Horse serving pieces! (Check out the end of this post for a Bourbon Day gift to y’all from Stoneware and HerKentucky!)

Stoneware & Co Julep Cups and Ice Bucket in Embossed Running Horse

Step #1: Keep a range of flavors!

Here’s the thing. You don’t need to spend a fortune stocking your bourbon bar. Yes, there are some fabulous high-end, high-priced selctions. But there are also some great entry-level bourbons that your guests would love to enjoy with you. You just need to know a little bit about your bourbon. I suggest that you start with a range of flavors by mixing up the mash bills in your collection. Federal law mandates that, to be called a bourbon, a whiskey’s mash bill, or recipe, must consist of at least 51% corn. The remaining 49% of grains in the mash bill contribute strongly to the flavor of the bourbon. As a general rule, a mash bill that contains wheat will provide a sweeter note, while the addition of rye provides some spice. The biggest trend in whiskey right now is barrel finishing — finishing a bourbon in a second barrel, whether it’s a different oak barrel, a custom-staved barrel, or a barrel that once housed a different spirit. I like to keep a couple of “finished” bourbons on hand to provide a different tasting experience. And, while it’s not an actual bourbon whiskey, I like to keep one or two rye whiskeys on board (produced at Kentucky’s distilleries, of course!) to accommodate those folks who like a truly spicy whiskey. At my house, Bob especially likes ryes for cocktails. Here is a great overview of popular mash bills.

Step #2: Select a range of proofs.

Proof is an indicator of the alcohol content by volume. In the U.S., this is indicated as a number representing double the alcohol percent. So, for example, an 86 proof bourbon is 43% alcohol. Obviously, a lower proof will result in a less intoxicating substance. Some folks prefer to sip on low proofs, while others like a higher. If you’re entertaining a group of true bourbon drinkers, you’ll want to have a couple of proof options to meet different tastes. Here’s a fun fact: In blind taste tests, it’s often found that female bourbon drinkers will prefer a higher proof.

Stoneware Julep Cups serve double duty as THE CUTEST vases for flowers!

Tip # 3: Don’t forget the finishing touches!

While many bourbon purists drink the product straight, your home bar should also include bitters and vermouth for popular cocktails like the Manhattan. You’ll also want to stock up on sugar cubes, oranges, maraschino cherries, and mint for garnishes. I’ve recently seen a lot of creative cocktails that utilize more savory herbs like basil and rosemary — the sky’s the limit! (Check out my sorority sister Heather Wibbels’ award-winning basil julep recipe here!!) I also love to have plenty of simple syrup on hand. I usually make a double batch of simple syrup — using a 1:1 ratio of sugar to water — and separate it into halves. One stays as simple syrup for drinks like an Old-Fashioned, while the other is mixed with lemon juice to make a sour mix. I love Stoneware’s 1 quart Bar Pitcher for serving syrup —it’s so easy to pour your desired amount into each cocktail!

Tip #4: Serve water and Ice in style!

Here in Louisville, we’re fortunate to have the very best tap water — it’s actually won awards! In fact, Kentucky’s water supply is pretty special. The rich limestone throughout central Kentucky provides the clear-tasting water that first made our bourbon special, and that nourishes our famous racehorses. Of course, no bourbon bar is complete without ice and a pitcher of water. Everyone has their own preferences when it comes to drinking bourbon — some folks like to dilute their spirits with just a drop or two of water, and some folks prefer a few — or a lot — of ice. I love Stoneware’s Embossed Running Horse Bar Pitcher and Ice Bucket to serve up water and ice in style. The best part is that these pieces, along with the julep cups, can be stored in the freezer so they’re appropriately chilled for maximum serving efficiency!

Tip #5: Keep some snacks on hand!

Don’t forget to have some snacks on hand to both compliment the flavors of the bourbon and to keep your guests from drinking on an empty stomach! Play with flavors you like to pair with bourbon , from salty cheeses to dark chocolate! It’s amazing how well so many different tastes coax out amazing notes in your whiskey!

Stoneware has graciously provided a coupon code, valid through June 20th at midnight, to help y’all stock up your own collection of handmade Kentucky pottery. Use code BOURBONBAR at online checkout, in store, or on phone orders to take 10% off your purchase!

Cheers, y’all! Let me know how your favorite tips for entertaining with bourbon!

(Stoneware & Co provided me with products for use in this post; as always, all opinions are my own. In fact, I collected Stoneware far before I had the opportunity to collaborate with them!)

Maker's Mark TasteMaker's Dinner Honoring Chef John Currence

I love this chandelier at Star Hill Provisions, the distillery restaurant at Maker's Mark

Bob and I had the opportunity to visit the Maker's Mark Distillery this weekend to attend the TasteMaker's Dinner Honoring Chef John Currence. Now, if Chef Currence sounds familiar, it may be from Season 3 of Top Chef Masters. Or from The Mississippi Delta episode of Anthony Bourdain's No Reservations. Or, you may have seen one of the many issues of Garden & Gun which sing the praises of his four restaurants in Oxford, Mississippi. Well, you get the idea. Chef Currence knows Southern Food.

Visitors Center, Maker's Mark.

Visitors Center, Maker's Mark (Can you spot the Distillery Cat??)

It was a beautiful, if warm, Southern summer night, so we took the hour-or-so "scenic route"  to Loretto from Louisville. With work opportunities for the book, I've been fortunate enough to visit Loretto pretty frequently over the past couple of years, but Bob hadn't had the chance to see some of the newer additions like the Tasting Cellar and Star Hill Provisions. To me, one of the most special things about the Maker's Mark campus is the strong commitment to building new structures that fit nicely with the original Victorian architecture from the property's days as Star Hill Farm and Burks Springs Distillery. In researching my book, I've been able to speak with several folks -- including Chairman Emeritus Bill Samuels Jr -- about the strong commitment to preserving Mrs. Margie Samuels's original vision of the distillery, honoring her design choices in every new project. If you haven't been out to Maker's Mark in a few years, you're in for a real treat; all the familiar Victorian elements are there, but the campus has been upgraded in so many new and beautiful ways! 

Tasting Cellar, Maker's Mark Distillery

Star Hill Provisions, Maker's Mark Distillery. I love the Kiptoo Taurus sculpture displayed to the right of the mural.

The event kicked off around 6 p.m. with hors d'oeuvres: pimiento cheese beignets (which basically combines everything I love on earth) and pickled shrimp salad gougeres. The shrimp salad, served on tiny little croissants, was amazing, and I resolved at once to replicate the recipe! This course was accompanied by a Maker's Mark-spiked University Greys' Punch. A bluegrass duo performed on the patio, but we sought refuge from the heat by ducking into the side bar at Star Hill Provisions. It was so cozy and charming!

Punch at Maker's Mark

I sadly forgot to capture a photo of the soup course, which a chilled celery veloute with crabmeat and butter-toasted bread crumb. It was a great night for a chilled soup, and I never say no to crabmeat! This course was followed by a Maker's Mark highball.

The salad course, crisp and refreshing with a peppery bite, featuring Maytag bleu cheese, roasted tomato vinaigrette, and pickled apples.

We then were served a Maker's 46 Manhattan. I love Maker's 46 for a cocktail; I think the spirit's complex flavor stands up so well when mixed.

The entree course was bourbon-braised pork belly with celery root puree and a casserole of crispy Brussels sprouts and lardons. I seriously loved that casserole, y'all. It combined the comfort of my mom's broccoli casserole with a well-made mornay sauce and charred Brussels sprouts. This is another dish I hope to recreate at home!

We finished with a bourbon and clove poached pear served in phyllo with Maker's Mark frozen custard and bitter cocoa nibs. The course was accompanied by Star Hill Provisions' Maker's Mark Private Select. The Private Select program has created so many interesting expressions of Maker's Mark. It's so interesting to try different barrels and see how different folks' tastes run.

As longtime fans of the Maker's Mark brand and the distillery campus, we took a moment to walk around after dinner to notice all the beautiful new additions to the setting -- we even caught glimpses of frolicking rabbits and a lounging distillery cat! Bob noted how very much the distillery has changed from the late 90s, when the tour was a bare-bones look at how the bourbon is crafted. It was a fun evening of food and cocktails in a perfect setting!

Thanks so much to Maker's Mark for inviting us out to experience this fun event! The next TasteMakers dinner will honor Chef Edward Lee and will be held on Saturday, July 14. You can purchase tickets here. 

 

Woodford Reserve Kentucky Straight Malt Whiskey

During Derby week, I had the amazing opportunity to visit the Brown-Forman suite at Churchill Downs for a day of bourbon and horse racing. Seriously, who could turn down that combo? 

The Woodford Reserve Suite at Churchill Downs. Shop the Draper James Throw here.

The tasting event was held on the Wednesday before Derby, a day which I hope never gains a nickname as "cute" as Thurby, and which still retains the charm of a locals' day at the track. As Woodford Reserve Master Distiller Chris Morris and Assistant Master Distiller Elizabeth McCall poured cups for tasting, we learned that a group of bourbon media professionals had been assembled for the first tasting of Woodford's new Kentucky Straight Malt Whiskey, a product which will be available for purchase in some markets as early as next month.

If you ever have the chance to attend a Woodford Reserve whiskey tasting, you owe it to yourself to participate. The Woodford team puts so much care into the details -- whether they're doing the signature flavor wheel food pairing exercise or a comparative whiskey tasting, as we experienced on this occasion. Mr. Morris took care to explain that all four expressions in the brand's whiskey  portfolio -- Woodford Reserve Bourbon, Woodford Reserve Double Oaked, Woodford Reserve Rye, and Woodford Reserve Malt -- were comprised of the same three grains: corn, rye, and malted barley and are bottled at 90.4 proof. Of course, the percentage of grains in the individual mash bills as well as the special finishing process in the case of Double Oaked are what produce such distinct flavors in the different distillates.

We started with the original WR expression, the bourbon as a baseline spirit for tasting. We followed with my favorite expression in Woodford's portfolio, Double Oaked. The Double Oaked is traditional Woodford juice that, upon maturation has been finished in a second charred oak barrel. This produces more of the sweet caramel notes for which the brand is famous. I love this one as a sipping whiskey or as an after-dinner "dessert" drink, as it has prominent brown sugar notes; it's sweet without ever becoming cloying.

Next on the tasting menu was Woodford Reserve Rye. This one is Bob's go-to cocktail whiskey; it makes a fine Manhattan, sour, or Old-Fashioned. It's peppery and earthy, but doesn't enter into the high-rye herbaceous "bite" that so many ryes often display.  We consider it the "house whiskey" of HerKentucky Headquarters; I love the idea that this rye whiskey is made from Brown-Forman's pre-Prohibition recipe.

Elizabeth McCall leads a tasting of Woodford Reserve whiskeys

Then it was time for a sip of the new malt product. This one was fascinating, y'all. It had a lot of the characteristics of traditional Woodford bourbon, but was somehow lighter. The nose was strong with notes of cherry and almond. The mouthfeel was quite different from any of the other whiskeys we tasted that day; I felt a strong evaporation on the front of my tongue, somewhere between the sweet and salty tasting zones. I think that the Straight Malt expression will make a really interesting whiskey for mixologists; it will create some unique cocktails!

Mr. Morris made the very important distinction that this whiskey is not to be considered in the class of single malt Scotch whiskeys, but rather it is an experimental expression of American whiskey. Elizabeth led us through the tasting notes, as you can see in the video below.

Elizabeth and I also had a chance to chat about some of our favorite Draper James pieces. She was featured on the brand's Love, Reese blog as part of the Real Women, Real Clothes series, and partnered with Draper James on her Derby Week looks. How perfect is that partnership? We posed for  a #draperjamesgirl photo as the event wrapped up.

Draper James Girls at the track. Shop Elizabeth's dress and my dress. (My fascinator is c/o Off Broadway Shoes and my necklace is from Elva Fields.)

Thanks so much to Woodford Reserve for an amazingly relaxing and educational Derby Week event! Cheers, y'all!

Maker's Mark and Keeneland

Maker's Mark and Keeneland are two of Kentucky's most iconic traditions. I bet you've noticed that there's always plenty of Maker's Mark at the track, but did you know that these two brands have been paired up since the very beginning? In fact, the very first barrel of Maker's Mark was purchased by Keeneland in the mid-1950s. When Maker's launched their Private Select Barrel Program a few years ago, Keeneland was, once again, their first customer!

Of course, there are always plenty of opportunities to celebrate Maker's Mark at the track. The 2015 Breeders' Cup at Keeneland featured everything from signature Maker's Mark lounge areas to Maker's branded cocktails.

Bob makes his Breeders' Cup picks at Keeneland, Maker's Mark in hand.

And, then there are the bottles. Since 1997, Maker's Mark has collaborated with Keeneland to produce special collectors' bottles which benefit local charities. These are accompanied by signings at Keeneland, which are quite an event for bourbon lovers. This year's signing will be next Friday, April 13th, to coincide with the Maker's 46 Mile, a popular (G1) horse race. Perhaps the most iconic bottle in the collection is the Empty Bottle, the 2000 edition which was not filled because whisky supply was low at Maker's distillery due to a fire. Even with no bourbon inside, the bottle raised over $200,000 for the Tubby Smith Foundation!

There's even a signature Maker's Mark cocktail at Keeneland, The Keeneland Breeze. It's so citrusy and refreshing: it's 1.5 parts Maker's Mark to 1/2 part Triple Sec, topped with a splash of ginger ale and an orange round garnish.

I ran across these Keeneland Breeze kitchen items at The Keeneland Shop recently. What a fun way to celebrate the racetrack and its signature spirit!

Cheers and happy racing, y'all!