Eat Y'all Connect Dinner at Star Hill Provisions

“If it wasn’t for food, we’d all be dead. And if it wasn’t for Southern food, we’d all be bored.”

— Andy Chapman, co-founder of Eat Y’all

There are few things better than a trip to Maker’s Mark Distillery and a fantastic meal at Star Hill Provisions. Maker’s is one of my very favorite distillery trips, and the food at Star Hill is always fantastic! I was so excited to hear about an upcoming dinner at Star Hill Provisions that showcases some amazing local producers, including Alfresco Pasta, Maker’s Mark Distillery, Delta Grind, Freedom Run Farm,Pecan Ridge Plantation, Kenny’s Farmhouse Cheese, Blackberry Farm Brewery and Two Brooks Farm!

The folks at Eat Y’all ( a group which exists to connect chefs to better ingredients with a mission to grow a sustainable future for the South’s food farmers and producers) recently reached out to let me know that they’ll be stopping at Star Hill as part of their Fall 2018 Connect Tour. The Connect dinner, which will be held Monday October 29th, is a celebration of Southern farms and producers to benefit CORE - Children of Restaurant Employees. The meal will be prepared by Star Hill Provisions Chef Newman Miller and Lockbox Executive Chef Jonathan Searle, and will also include complimentary Maker’s Mark cocktails and craft beer courtesy of Blackberry Farm Brewery. (Tickets are available here — use code HERKENTUCKY20 for 20% off your ticket!)

The dinner will benefit CORE (Children of Restaurant Employees), which grants support to children of food and beverage service staff navigating life-altering circumstances. CORE is the nationally recognized community of support for all food and beverage service families in need by ensuring they feel cared for and valued.

Tickets are available here — use code HERKENTUCKY20 for 20% off your ticket!

 

Old Forester Distillery

I’m frequently asked what I recommend on a short list of Louisville tourism destinations — where to go if you only have a day or two to spend in the Derby City. I also often hear folks wondering where to start their bourbon tourism education. The Old Forester Distillery is the perfect answer to both of those questions.

Old Forester was the first bourbon whiskey to be sold exclusively in sealed bottles, and it’s the oldest bourbon on the market. It was even produced during Prohibition for medicinal use. If you want a great primer on the history of Kentucky bourbon — sales, marketing, and production — you need to visit Old Forester.

At the turn of the 20th Century, the 100 block of Louisville’s Main Street was integral to Kentucky’s bourbon industry. Over the years, production and storage facilities moved to more spacious areas, with Whiskey Row revitalization efforts only arising over the past few years. Brown-Forman built the Old Forester Distillery on the site of the brand’s original headquarters, providing both a tourism facility and a working distillery on history Whiskey Row.

In addition to giving visitors an overview of how the bourbon is made, the Old Forester tour actually gives its guests a glimpse into the cooperage process. Brown-Forman, Old Forester’s parent company, is the only distilling company that makes its own barrels. This tradition is honored at OldFo, as you can actually watch barrels being constructed and charred as part of the tour.

Don’t miss the gift shop which offers the Whiskey Row series (the 1920 blend is fantastic!) and the Distillery-Exclusive President’s Choice single barrel blend!

 

The Old Forester Distillery is open for tours and shopping 7 days a week at 119 West Main Street in Louisville. The $16 tour includes a tasting for guests over 21. Click here for more tour details.

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! 

10 Terms that Bourbon Beginners Need to Know

Bourbon is everywhere these days, y'all. In 20 years, it's gone from the drink you enjoy at Kentucky's racetracks to the quintessential American spirit. Of course, here in Kentucky, we're at the heart of the bourbon boom, which is wonderful for everything from the tourism revenue to the resultant Kentucky culinary renaissance. But, I've noticed a little secret that we don't always want to admit: Not every Kentuckian is a bourbon expert. I've decided to start a series of HerKentucky blog and social media posts to help you decode the secret language of bourbon. Today, we'll start with a little bourbon dictionary. Here's the lowdown on ten whiskey terms that will have you talking like a bourbon insider in no time! 

What are you drinking: Whiskey, bourbon, or rye?

Bourbon's mash bill is 51% corn. Jeptha Creed uses an heirloom varietal, Bloody Butcher Corn.

Whiskey: Whiskey is a distilled spirit made from fermented grain mash. These grains are, most often, wheat, barley, corn, or rye. The grain recipe (mash bill) that is used to produce the whiskey is responsible for much of the beverage's taste. Whiskey types (Scotch, Irish, Bourbon, etc.) are often determined by the spirit's country of origin. An alternate spelling is "whisky"; this is the traditionally accepted spelling in Scotland and many other countries. 

Bourbon Whiskey: Bourbon Whiskey is a type of whiskey made in the United States. By law, bourbon must be produced in the United States, comprised of at least 51% corn, aged in new, charred oak containers, distilled to no more than 160 proof (80% alcohol by volume), entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume), and bottled at 80 proof or above. While we all know that the best bourbon comes from Kentucky, federal law does not mandate that the spirit be produced in our Commonwealth. For an excellent history of the legislation surrounding bourbon, see Fred Minnick's Bourbon: The Rise, Fall, and Rebirth of an American Whiskey.

Rye Whiskey: American Rye Whiskey is a distillate that must include at least 51% rye in its mash bill. (Canadian rye whiskey is a different spirit.) Historically, rye whiskey was produced near Pennsylvania; Pittsburgh was historically considered the major metropolitan hub for rye. Rye wasn't a spirit considered native to Kentucky for centuries, as our climate isn't conducive to growing that grain. Many major bourbon distilleries have recently introduced rye to their whiskey offerings. Rye whiskeys are often characterized as more herbaceous and less sweet than bourbons. I recommend Manhattan cocktails made with Michter's Rye or Woodford Reserve Rye as an entry point for rye whiskey.

How is it made? 

Fermentation Tank at Woodford Reserve. 

Mash bill: A mash bill is the mix of grains combined to make a whiskey. The grains are cooked and fermented. Three grains are typically found in a bourbon mash bill: corn, wheat or rye, and malted barley. The individual mash bills, or recipes, determine most of a whiskey's flavor. A wheat mash bill, like that of Maker's Mark or Pappy Van Winkle, results in a sweet bourbon. A high rye formula, like that of Bulleit or Basil Hayden's, is often described as spicy.

Sour Mash: The sour mash process of whiskey-making involves using a little spent mash from the previous batch to start the fermentation of the next batch. This process controls the growth of harmful bacteria and regulates the whiskey's pH. This process is used to make almost all bourbon whiskey.

How is it Bottled?

The Bottling Line at Maker's Mark 

Straight Whiskey: Take a look at your bourbon label sometime, and you'll likely see the term "Kentucky Straight Bourbon Whiskey." This means that, of course, it is produced in Kentucky (the label, by law, must contain the state of distillation) and that it adheres to the regulations for bourbon, as defined above. Straight whiskey has been aged for at least two years; if it is aged for less than 4, the age statement must, by law, be noted on the label. Straight whiskey may be created by blending bourbons that were aged in different batches and even different years to create a consistent product. No additional additives (color, flavor, clear spirits) other than water (which tempers the proof) may be added to straight whiskey. 

Bottled-in-Bond: Bottled-in-Bond bourbon was made at a single distillery, by one distiller in one distillation season, aged for at least four years in a federally bonded and supervised warehouse, and bottled at 100 proof. The Bottled in Bond Act of 1897 is considered a revolution in bourbon-making, as it ensured both quality for the consumer and standardization of the federal taxes levied on the distillers. Bottled-in-Bond whiskeys are far less common than they once were; you may see this distinction on some bourbons like Old Fitzgerald and Old Bardstown.

Single Barrel: Single bourbons are, as the name suggests, a limited release in which every bottle comes from one barrel. Due to the variations and scarcity, these are often an ultra-premium expression. Blanton's is the first bourbon that was widely marketed as a single barrel.

Small Batch: Small batch bourbons are made from a highly limited number of barrels per batch. Maker's Mark and Willett are considered small-batch bourbons.

These terms should have you talking bourbon like a pro! (Or at least an experienced amateur!) Let me know in the comments if there are bourbon basics topics that you'd like to see posts about! 

How to Build a Maker's Mark Bourbon Bar for the Holidays!

Maker's Mark Distillery at Christmas 

I always think of Maker's Mark as the bourbon of Christmas. Sure, there may be bourbons you drink at Derby time, and bourbons you drink on, say, your birthday. But, Maker's is the bourbon you buy for Christmas.

It may have something to do with the fabulous way that the folks at Maker's market the holiday, from nostalgic print ads to witty Ambassador gifts. It may be that Maker's Mark is the bourbon my family has always used in the bourbon balls that we make at Christmastime. Whatever it is, Maker's slays the Christmas game.

My cousin Amy had the most creative use for her Maker's Ambassador earmuffs! Lola the Chihuahua models them for us!

Since Maker's is the flavor of Christmas, it's a great idea to set up a Maker's Mark bourbon bar over the next few days. Only a few simple ingredients will allow you to offer your guests a variety of popular cocktails. 

What you'll need:

• A couple of bottles of Maker's Mark
• A bottle of vermouth
• A bottle of Angostura bitters
• Simple Syrup
• Sour Mix (3 cups simple syrup to one cup lemon and lime juice)
• Maker's Mark cherries
• Lemons, limes, and oranges for garnish

If you have these items, you can mix up a whisky sour, an old-fashioned, or a Manhattan, in addition to serving your bourbon neat or on the rocks. Add a couple of sizes of glasses to allow your guests some choice.

Set everything out in an accessible place, keep fresh ice handy, and your guests will be refreshed and full of holiday cheer!

What's your favorite holiday cocktail?