Over 30 bourbon brands, a dozen bourbon masters and celebrities, and a plethora of workshops, talks, demos, and experiences.
Barton 1792 Distillery
Sophisticated and complex. A distinctly different bourbon created with precise craftsmanship. Made from our signature “high rye” recipe and the marriage of select barrels carefully chosen by our Master Distiller. 1792 Bourbon has an expressive and elegant flavor profile. Unmistakable spice mingles with sweet caramel and vanilla to create a bourbon that is incomparably brash and bold, yet smooth and balanced. Elevating whiskey to exceptional new heights, 1792 Bourbon is celebrated by connoisseurs worldwide.
Distiller, Sazerac of Tennessee
Allisa is a born and raised Tennessean with a passion for all things whiskey. She is especially passionate about Tennessee Whiskey and Bourbon and serves as the Distiller for Sazerac of Tennessee. Allisa plays an integral role in the development of Sazerac’s new Tennessee Whiskey, along with other fine Tennessee spirits.
She has worked in the spirits industry for more than 12 years, spending the first part of her career at Diageo. During this time, she wore many hats, including brand marketing, ambassador, educator, and distillery and warehouse operations. She was the first Diageo operations person recognized as a Master of Whiskey. Through her hard work and dedication, she became the Distiller of George Dickel Tennessee Whiskey.
Allisa travels the country sharing her industry experience and knowledge. She can uniquely discuss the business from the distillery and maturing operations side as well as from the marketing and customer perspective. She continues to share her experiences in tastings, seminars, representing women in whiskey, and by hands on education in a distillery setting.
Allisa has a B.A in Business Administration from University of Tennessee at Chattanooga and M.B.A. from Lipscomb University in Nashville, TN.
Master of Maturation, V.P. & G.M., Michter’s Distillery
Andrea is Michter’s Master of Maturation as well as its Vice President – General Manager. As Michter’s Master of Maturation supporting Master Distiller Pamela Heilmann, Andrea manages barrel specifications, barrel procurement, heat cycling and temperature monitoring during aging, tracking maturation of barrels, whiskey filtration in preparation for bottling, and innovation to continue to improve the aging process. Andrea is admired for her accomplishments in the whiskey industry and has been involved in all aspects of making Michter’s whiskeys. Prior to joining Michter’s, Andrea spent over ten years with Diageo in various whiskey related positions including Director of Distillation and Maturation, North America – overseeing both the U.S. and Canadian distillation and maturation programs. Prior to her departure from Diageo she was the company’s Director of Whiskey Strategy for North American operations. Becoming the first woman to ever serve as Chair of the Kentucky Distillers Association is among the many honors achieved by Andrea during her illustrious career. She holds a Master of Chemical Engineering degree from the University of Louisville, and she has been highlighted in the KET television documentary, Kentucky Bourbon Tales: Distilling the Family Business.
Angel's Envy Distillery
There’s bourbon. And then there’s divine inspiration painstakingly crafted into a spirit so sublime you’ll want to share it with the world. We make the second one. ANGEL’S ENVY is what happens when 200 years of bourbon tradition meet an independent master craftsman’s instinct to improve. It’s a total return to the art of craft-first, hand blended batches of 8 to 12 barrels at a time. We personally taste every barrel throughout each step of the aging process to ensure that the spirits meet our perfectionist standards. This would be enough for any other premium bourbon, but we think you deserve more. That’s why we finish every one of our whiskeys in hand-selected finishing barrels. For an added layer of flavor and complexity, our bourbon and special cask strength are finished in ruby port casks, and our rye is finished in rum barrels. There’s no set time for this process. It’s only Angel’s Envy when we say it is.
At Barrell Craft Spirits, our goal is to find and select barrels of great tasting, high quality spirit. We craft products that explore the unique effects of different distillation methods, barrels and aging environments, and bottle them at cask strength. Every batch of bourbon and whiskey we produce is a limited release and has an intentionally distinct flavor profile. We take pride in producing, preserving, and presenting spirits to the people who enjoy them most.
Jim Beam Distillery
Late in the 18th century, Master Distiller Basil Hayden Sr. left his Maryland home for the greener pastures of Kentucky, bringing his family and reputation with him. Not yet privy to the old guard’s ‘rules’ of bourbon, legend has it that Basil set out to make a batch simply using the ingredients he had on hand, unaware of what the traditionalists might think of his mash. What resulted was a bourbon with a uniquely high-rye mashbill, combining the sweetness of corn with the spicy undertones of rye. The purists may have been displeased, but not the neighbors who tried it. Over 200 years later, the Noe family pays tribute to Basil’s masterful discovery with a high-rye, small batch bourbon that embodies the spirit of that very first recipe.
The Whiskey Professor
Bernie Lubbers is the Whiskey Brand Ambassador for Heaven Hill Distillery. A veteran comedian of 25 years and an accomplished author, he is not only entertaining, but also extremely knowledgeable about Bourbon. Dubbed The Whiskey Professor, he can tell you more about Bourbon than you ever thought possible. He has been named Global Whiskey Ambassador of the Year by Whisky Magazine at Whisky Live in 2009, 2012 and 2016.
His draw toward Bourbon is natural. His grandfather was one of 13 saloon keepers who started the Falls City Brewing Company in Louisville, KY back in 1905. His father also worked there for 45 years. “Before you make whiskey, you’ve got to make beer,” Bernie says.
Each year, he travels over 100,000 miles educating people about Heaven Hill’s whiskeys including but not limited to Evan Williams, Elijah Craig, Larceny, Bernheim and Henry McKenna. In addition to traditional account trainings and consumer events, Bernie also performs his one-of-a-kind show “The Evolution of Bourbon”, which walks people through the history of Bourbon through music. He also educates consumers on how to read a whiskey label and what to look for before making a purchase. When he’s home, he spends time at the Bourbon Heritage Center in Bardstown, Kentucky where he learns first hand from Craig Beam and Denny Potter, Co-Master Distillers for Heaven Hill Distillery.
Bourbon Whiskey – Our Native Spirit is Bernie’s recently published book on Bourbon. The book includes a comprehensive overview on Bourbon including how it’s distilled and aged, why it was distilled, and how it became aged in the first place. It is published by Blue River Press and now available nationwide at www.whiskeyprof.com and select book stores nationwide.
Blade and Bow
Named after the two parts of a skeleton key, the blade shaft and the ornate bow, the Blade and Bow brand is a tribute to the five keys that once hung on the door of the Stitzel-Weller Distillery. These keys represented the five steps of crafting bourbon—grains, yeast, fermentation, distillation and aging. But more importantly, they grew to symbolize the southern traditions of hospitality, warmth and enjoying the finer things in life. Today Blade and Bow is opening the door to the next chapter of Stitzel-Weller’s renowned history. The Blade and Bow family includes two distinct variants: Blade and Bow Kentucky Straight Bourbon Whiskey and Blade and Bow 22-Year-Old Kentucky Straight Bourbon Whiskey. Each variant offers a completely unique experience that pays homage to this storied distillery and welcomes a new generation to the art of bourbon making that was perfected within these walls.
Bloody Butcher’s Creed
Jeptha Creed Distillery
The first batch of Jeptha Creed’s experimental line, this limited edition bourbon will give you a taste of what’s coming in 2019. Made with our bloody butcher corn back in 2014 as a trial run for our corn, it’s ready to come out of the barrel and into your home. Enjoy its fruity aromas and soft oaky taste neat or on the rocks.
Bluegrass Distillers is a craft bourbon distillery in the heart of the Kentucky Bluegrass where fast horses are bred and where the best whiskey in the world is made. Our recipes are formulated in house and each batch hand crafted at our distillery with organic and locally sourced Kentucky Proud ingredients. Following distillation, our spirits are aged to perfection right here in our new custom made charred white oak barrels. Our special group is very proud that every aspect of our product from the blending of ingredients, mashing, fermentation, distillation in our 250 gallon copper still, bottling, and even labelling is done in our own distillery by the hands of our dedicated team.
Buffalo Trace Distillery
Ancient buffalo carved paths through the wilderness that led American pioneers and explorers to new frontiers. One such trail led to the banks of the Kentucky River where Buffalo Trace Distillery has been making bourbon whiskey the same way for more than 200 years. In tribute to the mighty buffalo and the rugged, independent spirit of the pioneers who followed them, we created our signature Buffalo Trace Kentucky Straight Bourbon Whiskey.
Bulleit Bourbon is inspired by the whiskey pioneered by Augustus Bulleit over 150 years ago. Only ingredients of the very highest quality are used. The subtlety and complexity of Bulleit Bourbon come from its unique blend of rye, corn, and barley malt, along with special strains of yeast and pure Kentucky limestone filtered water. Due to its especially high rye content, Bulleit Bourbon has a bold, spicy character with a finish that’s distinctively clean and smooth. Medium amber in color, with gentle spiciness and sweet oak aromas. Mid-palate is smooth with tones of maple, oak, and nutmeg. Finish is long, dry, and satiny with a light toffee flavor.
Our family’s very first bourbon went into barrel in 1889. We’ve revived the craft in our own state-of-the-art distillery, where we use the finest ingredients. We believe that patience builds character & fine bourbon can never be rushed. All under one roof, select Kentucky Peerless grains are milled, cooked, fermented, double-distilled and barreled as bourbon & rye. Allow us to share our distinctively authentic distillery and family history with you; we look forward to it.
Coopers’ Craft bourbon is a Kentucky Straight Bourbon Whiskey, which uses a unique beech and birch charcoal-filter finishing process for a smooth and flavorful bourbon. As the only major distiller to make its own new barrels, Coopers’ Craft leverages our knowledge of barrels and expertise with wood to create a remarkably smooth bourbon that pays tribute to our Coopers’.
Curated Bourbons by Chris Cosentino, Edward Lee & Fred Minnick.
- Angel’s Envy
- Barrell Bourbon
- E.H. Taylor
- Elmer T. Lee
- Four Roses Small Batch
- Jefferson’s Reserve Very Old
- Knob Creek
- Old Grand-Dad Bonded
- Rabbit Hole
- W.L. Weller Special Reserve
- Bib & Tucker Small Batch
- Jefferson’s Ocean
- W.L. Weller – 12 year
Master Distiller, Heaven Hill Distillery
Denny Potter is Master Distiller at Heaven Hill Distillery, overseeing the distilling, aging and selecting of Heaven Hill’s world-renowned portfolio of American Whiskeys, which includes Evan Williams, the second largest selling Kentucky Bourbon in the United States and the world. Potter has spent 13 years in distillery operations, and has the enviable position of ensuring that the Bourbon produced at Heaven Hill Distillery possesses the same high quality and consistent taste consumers have come to expect from such storied brands as Evan Williams, Elijah Craig, Larceny and Rittenhouse. In addition to the distillation and production, Denny is also charged with safe-guarding the world’s second largest inventory of aging Kentucky Bourbon Whiskey—with more than 1.2 million barrels peacefully aging in open rick warehouses. Since his joining Heaven Hill Brands in 2013, the company has substantially expanded production at the Bernheim Distillery while continuing the company’s storied reputation for authenticity and world renowned, award winning brands. Under Potter’s leadership, the company was awarded the lauded 2016 Whiskey Magazine “Distiller of the Year” honor. Denny’s commitment to the craft ensures the whiskey produced and aged at Heaven Hill will continue the tradition of the company’s intense focus on quality and consistency.
Down The Rabbit Hole
Feat. Proprietors LLC of Death & Co.
Rabbit Hole invites you to go #DownTheRabbitHole into an exclusive bar hidden off the beaten path featuring cocktails by Proprietors LLC, the team behind Death & Co. That’s all we can say for now – figuring out how to get in will be entirely up to you!
Master Blender, Buffalo Trace Distillery
Drew Mayville has more than 34 years of experience with some of the largest companies in the beverage alcohol industry. Drew is currently the Canadian Whisky Maker and Director of Quality for Sazerac. Since joining Buffalo Trace Distillery (owned by Sazerac) in 2004 as Director of Quality, he has taken on additional responsibilities including new product development. He has worked hands on with all the award-winning products produced at Buffalo Trace.
Prior to joining Buffalo Trace, Drew worked for several years at Diageo as Vice President of Blending and Production Planning for North America. The vast breadth of his experience comes from more than 22 years of experience with Seagram’s. While at Seagram’s his progressive experience encompassed all areas of manufacturing, including the Distillery, Quality, Bottling, Packaging QA, Specifications, Blending and Technical Services for North America. Drew was the fourth and final Master Blender to serve under the Seagram dynasty.
Drew is a Senior Member of the American Society for Quality and has been certified as a Quality Engineer since 1987. He holds a Bachelor of Science degree from the University of Waterloo, Waterloo, Ontario, Canada.s.
Buffalo Trace Distillery
Eagle Rare Bourbon Whiskey is masterfully crafted and carefully aged for no less than ten years. Every barrel is discriminately selected to offer consistent flavor but with a seemingly individual personality. Eagle Rare is a bourbon that lives up to its name with its lofty, distinctive taste experience.
Boone County Distillery
The first thing you notice is the rich amber color, glowing soft as warm caramel drizzled on an autumn apple. The way bourbon used to look when distillers paid attention to their craft. Next you’re met with a welcoming aroma, which our patrons have described as reminiscent of aged oak, vanilla, and caramel. Take your first sip and you’ll enjoy notes of sweet oak, vanilla, caramel and a hint of apricot. This is a rich, uncompromising flavor palette, no question. The finish is unique and complex, ranging from vanilla to a hint of cinnamon and even subtle notes of rye bread. Different people find different things to love. Isn’t that the way it should be? We like to think that we’ve crafted Eighteen 33 to offer something to every bourbon lover.
Ezra Brooks Distilling
Still bottled and aged the old fashioned way – in new charred American white oak barrels, Ezra Brooks is then charcoal filtered for an unmistakable, unforgettable mellow flavor.
Ezra Brooks is distilled using high quality corns and ingredients, employing very specific temperature control settings. Aged in charred white oak barrels, this genuine sour mash bourbon delivers a beautifully smooth flavor and finish.
This careful process ensures an exceptionally smooth and subtle taste that is pleasingly soft and balanced, and preferred by bourbon connoisseurs everywhere.
Four Roses Distillery
All you have to do is take one sip and you’ll discover something that may both surprise and delight you – Four Roses is unlike any other Bourbon. Perhaps it’s because only Four Roses handcrafts 10 distinct and extraordinary Bourbon recipes. One has been selected by hand to become Four Roses Single Barrel. Four are expertly mingled by hand to create Four Roses Small Batch. And as many as all 10 are used to create Four Roses Bourbon. Handcrafted artistry such as this may take a little more time, but after your first taste, we’re sure you’ll agree, it’s worth the effort.
Author, "Bourbon Curious"
Wall Street Journal-bestselling author Fred Minnick loves whiskey so much he figured out a way to write and talk about for a living.
Minnick’s given private bourbon tastings to world leaders and celebrities, as well as appearing on CBS This Morning, NPR, New York Times, Esquire, Fox News, and many others just to talk about bourbon. The ascot-wearing Kentuckian covers whiskey in every possible way, too. Whiskey Women (Potomac Books, 2013) won multiple awards and inspired the creation of dozens of whiskey women clubs. Minnick’s Bourbon:The Rise, Fall & Rebirth of An American Whiskey (Quarto, 2016) broke new historical ground on a widely covered topic, solving mysteries such as the “Father of Bourbon,” medicinal whiskey and how bourbon became America’s Spirit, while Bourbon Curious(Quarto, 2015) established sommelier-level flavor profiles for bourbon.
His whiskey columns range from the basic-and-informative style in Covey Rise Magazine to the edgy insider writings in Whisky Magazine, where Minnick is the American contributing editor. He provides quick-hitting, easy-to-read, click-friendly stories to Parade.com, scientific whiskey takes to Scientific American, bourbon advice to Men’s Health, and in-depth geeky features to Whisky Advocate, where Minnick scores American whiskey and pens the “American Spirit” column. In June, Minnick releases his first rum book—RumCurious.
Minnick serves as a regular keynote speaker for conventions across the country and seminar moderator for Tales of the Cocktail, Arizona Cocktail Week, Kentucky Bourbon Festival and the Bourbon Classic. He is the Bourbon Authority for the Kentucky Derby Museum and is a judge on the San Francisco World Spirits Competition. View his work on FredMinnick.com.
Master Distiller, Buffalo Trace Distillery
Harlen’s formal education in chemistry and chemical engineering brought him to Buffalo Trace Distillery, but it’s the on-the-job experience that led him to become the resident Master Distiller in 2005. Born in Mount Sterling, Kentucky, in 1969, Harlen has spent almost all of his life in the Bluegrass. After relocating and spending much of his youth in Florence, KY, Harlen attended Northern Kentucky University, attaining his degree in chemistry. He then migrated to work full-time at a chemical company in Central Kentucky while completing a chemical engineering degree at the University of Kentucky, gaining formal training in distillation and separation techniques.
Harlen joined the Distillery as a supervisor in 1995. Not long after, the Distillery was rechristened and the flagship Buffalo Trace Bourbon was introduced. It marked a new era in the Distillery’s esteemed history and Harlen continued to make his mark as he was promoted to Distillery Manager in 2000. Harlen was named Master Distiller in 2005, becoming Buffalo Trace’s sixth Master Distiller since the Civil War.
Having worked in every aspect of production from raw materials to barrel aging, as Master Distiller, Harlen has driven many initiatives, including solidifying standards and consistency, quality focus and efficiency gains. He is active in overseeing a number of distilling and aging operations in various locations, all while promoting and educating the public on some of the world’s finest bourbon whiskeys.
Harlen is a four-time James Beard Award nominee in Outstanding Wine and Spirits Professional category.
Hartfield & Co.
Hartfield & Co. Distillery
Hartfield & Co., formerly The Gentleman, is a small batch distillery located in Paris, KY. We are the first licensed distillery in Bourbon County since prohibition forced the closure of the distilling industry in 1919. It’s odd to think that out of all the bourbon currently produced in the world, none of it has been produced in Bourbon County—until now. In a very large sense, we gave the world it’s first bourbon, or any spirit for that matter, from Bourbon County, Kentucky, in almost a century. Ninety-five years without a distillery inside of Bourbon County has come to an end with the founding of Hartfield & Co. Our intention is to be a craft distillery in every sense. We have started small and intend to stay that way with a focus on the “craft” of being a craft distillery. Our products will be made in small batches with a focus on the process of creating truly great spirits and sourcing the best local ingredients. It is our intention that most of the grain we use will come from Bourbon County or the surrounding counties, and our spent grain will go back to local farms to complete the cycle.
Jack Daniel's Distillery
Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery, Lem Motlow, proprietor, is the first registered distillery in the United States and is on the National Register of Historic Places. Jack Daniel’s is the maker of the world- famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Rare Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Fire, Jack Daniel’s Sinatra Select and Jack Daniel’s Country Cocktails. Today, Jack Daniel’s is a true global icon found in more than 170 countries around the world and is the most valuable spirits brand in the world as recognized by Interbrand.
Maturation Specialist, Maker's Mark
Kentucky native and bourbon expert, Jane Bowie has been a part of the Maker’s Mark family for over a decade. What began as a hobby matured into a passion, and finally a calling: As Maker’s Mark Distillery Maturation Specialist, Jane leads one of the industry’s most innovative programs – the Maker’s Mark Private Select Experience.
Alongside Maker’s Mark COO Rob Samuels, and under Jane’s watchful eye, in 2015 Maker’s Mark launched a first-of-its-kind barrel program, Maker’s Mark Private Select. The new experience allows retailers to “make their own Maker’s” by finishing fully-matured cask strength Maker’s Mark Bourbon in a single barrel made up of their custom selection of oak staves. In her present role, Jane spearheads every aspect of the Private Select Experience – from wood and barrel education, to sharing the flavor nuances each stave will have on a final selection, and spreading the magic of Kentucky’s finest bourbon with the world.
Jane’s longstanding relationship with Maker’s Mark dates back to 2006. After years spent traveling abroad, Jane returned to her hometown of Monticello, KY, and wrote to the Maker’s Mark Distillery insisting they hire her for a position that did not at that time exist – Global Bourbon Ambassador. A presumptuous request, her timing could not have been better; Rob Samuels stumbled across her letter just as he began firming up his own plans to lead international growth on behalf of his family’s handcrafted whisky. Jane was soon hired as the first international Maker’s Mark employee, and shortly thereafter became the face of the brand across five continents.
From Brazil to Australia to Japan, Jane played a crucial role in developing Maker’s Mark in the global arena before establishing herself in London where she spent nearly five years creating and implementing baseline trade engagement programs. With the introduction of the brand’s first-ever Global Drinks Program and Cocktail Competition (a blueprint that would go on to be executed in 14 international markets), and ensuring placement at established high-end bars and retailers, Jane’s efforts contributed to building brand awareness. Today, Maker’s Mark Bourbon is the number one premium bourbon in the United Kingdom.
In 2012, Jane returned to the States to work directly under Rob Samuels as Maker’s Distillery Ambassador where she continued to champion Maker’s Mark to consumers and trade within the commonwealth of Kentucky. Her transition into Distillery Maturation Specialist, again in a new role that was carved out for Jane specifically, was a natural evolution as she looked to bring the brand to a new audience through innovation in the Maker’s Mark way.
Jane holds a B.A. in Business Administration from Transylvania University in Lexington, KY; an M.B.A. from Bellarmine University in Louisville, KY; and a Professional Spirits Qualification from the Wine & Spirits Education Trust (WSET) in the U.K. She happily resides in Bardstown, KY with her husband Alex and their daughter Beatrice. Aside from her love for bourbon (she prefers Marker’s 46 with one ice cube), Jane is an avid runner with a passion for visiting distilleries, breweries and wineries around the world.
Jane Danger & Alla Lapuschik
Authors, "The Bourbon Bartender"
Jane Danger began her bartending career at CBGB’s, a punk rock music club on the Bowery. She began cocktail waitressing at the new Death and Company in 2006. This sparked her interest in the finer drinks in life. From there she went on to work the bar at Please Don’t Tell. During this time she also worked under Sasha Petraske in the west village at Jazz cocktail den, Little Branch.
Moving uptown a bit, two years were devoted to the skill of fine dining service at The NoMad Hotel. From there she began her own beverage program at Rum Punch bar Cienfuegos, in manhattans eclectic East Village, and their sister bar downstairs Mother of Pearl, a modern tiki bar. She spends most of her days and nights her on the corner of 6th and Avenue A.
She has also been part of the openings at The Rabbit Club, Dutch Kills, Nomad 10 West, Dream Baby, The Bourgeois Pig.
Her work can be found in The New York Times, Time Out New York, The Village Voice, New Yorker, Food and Wine, Imbibe, Vogue, Details, Self. Bloomberg.
Cuban Cocktails, The Nomad Cocktail Book,The Please Don’t Tell Cocktail Guide, The Little Pink Cocktail Book, Cocktails For The Holidays, Mister Boston 75th Anniversary Edition.
Cooking Channel, Food Network, FoxNews. CBS morning
Alla Lapaschik assisted with the opening of the Bourgeois Pig while studying at New York University before moving help with the openings of Mayahuel, Death & Co., Desnuda Cevicheria, Ceinfuegos and 124 Rabbit Club. In 2010, she opened her own place, Post Office, an American whiskey focused bar. In 2013, she opened OTB, which focuses on cocktails, craft spirits and comfort food.
She has been featured in Imbibe, New York Times, The Little Pink Cocktail Book, Punch, Village Voice, among others. She was also named one of Time Out New York “Brooklyn’s New Order.”
Kentucky Artisan Distillery
We make our bourbon in small batches, ridiculously small batches. This enables us to showcase the different flavors that result from the wood in each barrel, as in the case of single barrel bourbons. We maintain the consistency that is found in small batch bottling through our barrel selections and compare it to making dinner for 8 friends rather than 80 people.
Jim Beam Distillery
Jim Beam was founded in 1795 and has been operated by one family for seven generations. We’ve always created bourbon our way, aging it twice as long as the law requires. That’s how we Make History® every day.
Visitor Center Manager of Barton 1792 Distillery
Josh Hollifield has been honing his love of Kentucky bourbon for many years, starting his career at some of Louisville’s most reputable dining establishments, including the Oakroom at the Seelbach Hotel, Limestone Restaurant, and The Galt House Hotel. Josh then went on to manage the private barrel program for Horseshoe Casino before joining Barton 1792 Distillery in 2012 as Visitor Center Manager.
Josh’s knowledge and appreciation of Kentucky’s native spirit make him the perfect fit to lead the hospitality program for 1792 Distillery, which includes the visitor center, private barrel selection experience and promotional events for the 1792 brand.
Josh serves as President of the Bardstown-Nelson County Hospitality Association and is Chair-elect for the Bardstown/Nelson County Tourism Board. He holds a bachelor’s degree in marketing from the University of Kentucky.
Julian P. Van Winkle III
Owner, Old Rip Van Winkle Distillery
Julian P. Van Winkle III is the third generation Van Winkle to produce bourbon whiskey in Kentucky. He joined his father, Julian Jr., in 1977. At that time, Old Rip Van Winkle produced only two labels of its wheated bourbon whiskey. They were a 10-year 90 and 107 proof Old Rip Van Winkle.
Since then Julian has added 12-year, 15-year, 20-year and 23-year bourbon labels to the Van Winkle selection of premium bourbon whiskeys. He also has added a 13-year premium rye whiskey to the whiskey portfolio. All of these whiskeys have received ratings in the 90s by the Beverage Tasting Institute in Chicago, with the 20-year receiving a 99 rating.
Julian operated the company by himself after his father’s death in 1981. He was joined by his son Preston in June 2001, the fourth generation of Van Winkles to venture into the whiskey business. In 2002, the Van Winkles entered into a joint venture with Buffalo Trace Distillery in Franklin County, Frankfort, Ky. All of the Van Winkle’s whiskey production now takes place at Buffalo Trace Distillery under the same strict guidelines the family has always followed.
In January 2009, Julian was honored to be nominated as a Fellow at the Southern Foodways Alliance annual fundraiser at Blackberry Farm in Walland, Tennessee. The following year, Julian was inducted into the Fellowship of Southern Farmers, Artisans and Chefs. This is a tremendous honor as the group members are some of the most talented people around. In 2011, Julian received the coveted James Beard Award for Outstanding Wine and Spirits Professional, becoming the first James Beard winner from Kentucky.
Founder of Rabbit Hole Distillery
Rabbit Hole’s Founder, CEO and Whiskey Maker, Kaveh Zamanian, has taken an unconventional path to become the head of a modern bourbon brand and a whiskey distillery in the heart of Louisville. He has a PhD in clinical psychology and is a certified psychoanalyst. After 24-years of clinical practice and academia he turned his attention to the world of craft spirits. With his wife, Heather Bass, a Louisville native, and their children, Henri, Lilia and Isabella on his side, he embarked on the challenging path of creating imaginative and distinct styles of whiskey. He established Rabbit Hole in 2012 and started making personal recipes of Bourbon and Rye whiskey at a distillery in Kentucky. The first batch of his Bourbon and Rye whiskies were released on October of 2016 and in the same month construction began on the Rabbit Hole Distillery in NULU. The architecturally bold and ambitious distillery, designed by celebrated architect, Doug Pierson, is scheduled to open early 2018.
Jim Beam Distillery
We don’t take days off. We just leave our watches at home. You see, out here time is measured in barrels and passed in bottles. Because we adhere firmly to the belief that if you don’t take your time, somebody else will. While the world busies itself with doing everything faster, this is where we come to slow down and enjoy what’s ours to share. Out here, we don’t just work for work’s sake. The reason we do things the hard way is that it makes the reward at the end that much better. And we let the whiskey remind us of that. Every drop in every barrel is the fruit of hard-earned experience. It’s an act of nature, our bourbon. And over the years, we have learned to capture it, one bottle at a time. So that we can bring it out here, in it’s true element. The Creek.
Heaven Hill Distillery
Larceny Kentucky Straight Bourbon has its origins in the long and colorful history of John E. Fitzgerald and the Old Fitzgerald brand. According to lore, John E. Fitzgerald built a distillery on the banks of the Kentucky River in the 1870s and sold his fine Bourbon to rail lines, steamships, and private clubs. The Old Fitzgerald brand was first registered in the 1880s by S.C. Herbst, and was eventually sold to Julian P. “Pappy” Van Winkle during Prohibition. Pappy moved production of Old Fitz to his distillery where it became the first great wheated Bourbon and eventually one of the most famous Bourbon brands in the world.
Maker's Mark Distillery
In 1954, at a small Victorian distillery in Loretto, Kentucky, Bill Samuels, Sr., created one of the finest Kentucky Bourbons. He decided to make his whisky in small-batches of 19 barrels, developed a proprietary barrel char to enhance the softness and sweetness of his whisky, and then rotated each barrel by hand to ensure exposure to consistent temperatures throughout the warehouse, and, ultimately, he aged each barrel to taste. Today, Maker’s Mark® makes its bourbon the same way its founder, Bill Samuels, Sr., did over 60 years ago, in small batches by craftsmen who hand-dip each bottle. Maker’s Mark® Bourbon (45% alc./vol.), Maker’s 46® (47% alc./vol.) and Maker’s Mark® Cask Strength™ Bourbon Whisky, (54%–57% alc./vol.) are distilled, aged and bottled by the Maker’s Mark Distillery, Inc., in Loretto, Kentucky. In 1980, the distillery was designated a National Historic Landmark, becoming the first distillery in America to be so recognized, and has also been decreed as the “world’s oldest operating bourbon whisky distillery” by Guinness World Records®. The Maker’s Mark Distillery is one of the Commonwealth of Kentucky’s most popular tourist destinations, attracting hundreds of thousands of visitors annually. For more information, please visit the Maker’s Mark® website (www.makersmark.com).
Master Distiller at Castle & Key
Raised and educated in Oldham County, Kentucky, Marianne Barnes took a fascinating path from an interest in design to liquor. Although she always loved science and math in school, as a youngster her “dream jobs” when grown up progressed from linguist, to designer, and in high school had ambitions to be a mechanic even led to an active avocation working with cars. It wasn’t until her father suggested she might like engineering, which the path started on the direction to making spirits. Little did she realize that she would find herself in a history-making position in which the creative and the scientific would come together. A fortuitous confluence of circumstances – her love of science, analytic mind, exceptional sensory skills, drive, and a fateful internship choice – led to her being the first woman to earn the title of Master Distiller in Kentucky since Prohibition.
As a college student at University of Louisville, Barnes wasn’t sure just how she would utilize her chemical engineering degree. Barnes found herself having to make a choice between several possible college internships. It finally came down to choosing between renewable energy research or working for Brown-Forman. Choosing an internship in Brown-Forman’s R&D department where she first learned to make bourbon, though, would set her on in a direction that would put her squarely in the path of Bourbon history. “Being mentored by Woodford’s legendary Master Distiller Chris Morris was one of the best things that ever happened to me; learning from him really brought all of my studies and hard work together,” said Barnes. Barnes was recognized in Whiskey Advocate Magazine as “The Next Generation” for the Bourbon Industry, as well as being honored by Forbes and included in the 2015 Food & Drink 30 under 30 list. Now she steps into the role of Master Distiller herself and has been recognized by Wine Enthusiast Magazine as on of America’s Top 40 Under 40 Tastemakers. Her combination of technical knowledge honed by hands-on experience, with a specialized palate and creative sensibility turn out to be a unique formula for her role as Master Distiller.
At 28, Barnes is well poised as a leader of the new generation of Spirits professionals that will shape the industry. She points out that her goals are “To use the Former Old Taylor distillery, an indisputable industry icon, as inspiration to build a new legacy of honesty and thoughtfully crafted spirits that will distinguish us in our product lines and guest experience.”
Barnes’ role in changing the dynamic in a predominantly male industry is clear. Praise for Barnes comes from thought leaders such Fred Minnick, author of Whiskey Women, who states that, “now that Marianne Barnes takes this title, she honors all the women past, present and future as the first woman to rise up the production ranks at a major Kentucky bourbon company and become a master distiller”.
MB Roland Distillery
MB Roland Distillery is a completely “grain to glass” craft distillery located in Pembroke, Christian Co. KY. We’re actually outside of town and affectionately refer to our exact location as “downtown St. Elmo.” We use local white corn to hand make each of our products ranging from our very unique “distillation & barrel proof” Kentucky Bourbon to our naturally-flavored Kentucky Pink Lemonade. The distillery was founded by Paul & Merry Beth (“MB”) Tomaszewski in 2009 as Kentucky’s first completely “grain to glass” craft distillery. Paul is a native of southeastern Louisiana and arrived to the area via nearby Ft Campbell, while MB is a local native. An Amish dairy farm came up for sale and provedPaul & Merry Beth (“MB”) – About MBR Distillery to be a wonderful foundation for a Kentucky craft distillery. One of the major benefits of the location is our proximity to our local grain supplier, Christian County Grain, located in nearby Pembroke. The operation started out with Paul as the one and only full-time distiller in 2009. Since then our team has grown to more than 14 total employees, including MB coming over full time from her previous career. The one constant with us with both our production process and our location is that we love what we do and strive to make that come through in our products, the distillery, and our onsite events.
Michter’s Distillery is located in the Shively section of Louisville, Kentucky, the heart of the American whiskey industry. It makes highly acclaimed, limited production whiskeys that have been subject to allocation because demand has exceeded supply. Michter’s is renowned for its small batch bourbon, single barrel bourbon, single barrel rye, and small batch American whiskey. In 2015, Michter’s was named the seventh Heritage Member of the Kentucky Distillers’ Association, thereby becoming the first distiller in 33 years to achieve that status.
New Riff Distillery
Our OKI Straight Bourbon Whiskey embraces the incredible lost history of Greater Cincinnati’s distilling history. We don’t distill OKI, but we do age and select the barrels and bottle it in time-honored Cincinnati fashion. About 120 years ago, Cincinnati was a huge whiskey town, with vast amounts of aged bourbon passing through its gates en route to the world. All this juice came from distilleries spread all over Ohio, Kentucky and Indiana, including a number of distilleries in Cincinnati’s West End, Clifton, Newport (Finchtown, actually), Latonia and other nearby communities. One of these distilleries supplying Cincinnati’s whiskey merchants was the Rossville Union Distillery in Lawrenceburg, Indiana. This distillery was founded in 1857, and after Prohibition was purchased and enlarged by Seagram’s. To this very day, the distillery makes superb bourbon and rye whiskey and supplies many brands around the country—and what’s more, our Consulting Master Distiller Larry Ebersold was Master Distiller in Lawrenceburg for over 35 years. We bottle our OKI Bourbon in purist fashion, with no added flavors and with no chill filtration, so all the flavor of the barrel gets into your glass.
Old Forester Distillery
A truly rare and distinctive occasion took place in Louisville, Kentucky in 1870. When George Garvin Brown sealed Bourbon in a bottle for the very first time, he did so knowing it would guarantee quality and consistency for Bourbon lovers everywhere. And five generations and nearly 150 years later, our family still watches over the production of every drop of Old Forester with that same care.
Smooth Ambler Distillery
With a combination of knowing palate, a legacy of patient Appalachian know how, and the benefit of the finest, local ingredients, Smoother Ambler produces and procures some of the worlds most refined spirits. Located in the hills of West Virginia, we have at our disposal both the finest distillery equipment available, and a blend of unique natural resources: clean mountain air, pure natural water, and teh ideal highland climate.
Kentucky Peerless Distillery
Our family’s very first bourbon went into barrel in 1889. We’ve revived the craft in our own state-of-the-art distillery, where we use the finest ingredients. We believe that patience builds character & fine bourbon can never be rushed. All under one roof, select Kentucky Peerless grains are milled, cooked, fermented, double-distilled and barreled as bourbon & rye. Allow us to share our distinctively authentic distillery and family history with you; we look forward to it.
Peggy Noe Stevens
Spirits Industry Consultant & Founder
Peggy Noe Stevens in both career and personal life has devoted herself to over twenty-seven years of hospitality, entertaining and developing brand destinations. As a trained and certified protocol, image and public speaking consultant, she uses a customized approach to establishing the authentic image architecture of both people and place. Because of her signature style, expertise and creativity, she is retained by companies to seek out the strategic essence of image and brand identity. Her approach conveys powerfully targeted brand messaging through environments while building confidence, self-awareness and professional presence in employees.
What she describes as the “architecture of image” (creating culture with style and substance) is a complete 360 degree approach to immersing the total self and environment around the image you wish to portray. Her experience led her to develop strategic “culture marketing” for branded environments. Her method takes a holistic approach to cultivating image and provides overall “image therapy” to her clients.
She began her career in hospitality and marketing with Hyatt Hotels Corporation, engaging in all aspects of guest services, professional event planning and the highest standards of culinary arts and entertaining. Peggy then moved to Brown-Forman Corporation to lead a newly developed travel and event planning department. As global event planner, she managed over 100 events annually, negotiated multi-million dollar travel contracts and enhanced all aspects of travel, customer service, entertaining protocol and hospitality for executives.
While at Brown-Forman, she was also given the opportunity to move into the new frontier of experiential marketing, where she assimilated and directed an impressive portfolio of wine and spirit brand destinations and worked with such iconic brands as Jack Daniel’s, Woodford Reserve Bourbon, Southern Comfort, Fetzer and Sonoma Cutrer Vineyards. In this role, Peggy’s keen strategic direction and sense for establishing rich cultures positioned each destination to become a top attraction in its respective location. Directing all channels of destination management, she comprehensively fine-tuned experiential touch points with the consumer from retail and aesthetics to culinary and tourism programs, creating one-of-a-kind memorable experiences. She simply mastered the art of engaging people emotionally through the senses.
Peggy’s career has allowed her travel globally to observe the strengths and weaknesses of many brand cultures and she is an expert in consumer-driven behavior as it relates to the brand and its environment.
In many ways, Peggy has been a trail blazer for women, and yet has lived up to her heritage. She became the world’s first female Master Bourbon Taster in the industry and can trace her lineage back to some of the great bourbon making families in Kentucky. In 2010, she created the Bourbon Women Association, the first female consumer group in the industry to celebrate and support Kentucky’s signature product with a platform for women. She also played a large role in the original conception and strategic development of the iconic Kentucky Bourbon Trail, which has become a global sensation for the spirits industry. Because of her accomplishments, she was given the prestigious “Networking Award” by the Kentucky Distiller’s Association in 2016 for making a difference in the industry for women. She has been called the “Oprah of entertaining,” and a “life style maven.” Also described as a “more relaxed Martha Stewart;” she has represented Kentucky for such notables as Julia Child, Bobby Flay and the Prince of Spain.
Her executive leadership skills also immersed her talent in designing women’s research and strategy studies for corporations, and she has spoken to countless professional organizations on issues in the workplace and strategizing careers. She has set an inspiring new standard by which corporations can attract and retain female executives.
Peggy has authored two books, Professional Presence: A Four Part Guide to Building Your Personal Brand and the first chef-collaborative Bourbon and culinary book, The Culinary Cocktail Tour.
Author, global speaker, media spokesperson and prominent experiential brand strategist, Peggy brings a gracious, fresh and relevant approach to establishing image. She engages audiences with her dynamic wit and energetic message.
Rabbit Hole Distillery
Founded in 2012, Rabbit Hole Distilling focuses on innovative mashbills and creative partnerships to craft modern whiskeys. Their state-of-the-art distillery, located in the NuLu neighborhood of Downtown Louisville, is slated to open early 2018.
Rebel Yell Distillery
The rebel yell is one of the enduring legends of the War Between the States. Just as the rebel yell’s heritage remains true, so does that of its namesake, Rebel Yell® Kentucky Straight Bourbon Whiskey. An authentic wheated bourbon, Rebel Yell has been made according to its original time-honored recipe since 1849.
Southern Comfort Distillery
On July 4th, 1850 two people in Ireland had a baby. They named that baby Martin Wilkes Heron. Not long after, they packed up and left for America. A bit later, M.W. began working as a bartender, in a bar, in New Orleans. Dissatisfied with the harsh taste of whiskies at the time, Heron’s customers begged for something a little smoother. Seizing his opportunity, Heron gathered a few of his favorite fruits and spices, and mixed them with whiskey. He named his concoction “Cuffs & Buttons.” Turns out Cuffs & Buttons was hard to say, so he renamed it Southern Comfort. A tradition was born and it’s been on the label ever since.
Southern Soul Party
Hosted by Maker's Mark
Come dressed to impress, ready to get down and eat up at the Southern Soul Party. Our friends at Maker’s Mark are coming to Bourbon & Beyond with a sophisticated celebration of throwback hits, classics cocktails, and good-to-the-bone barbeque.
In a unique twist on the meat-and-three tradition, Southern Soul Party will feature your choice of meat by Louisville favorite Boss Hog’s BBQ and three Asian-influenced sides by Chef Kevin Ashworth of acclaimed Louisville restaurant MilkWood. Rounding out our offerings are Maker’s Mark cocktails and irresistibly funky tunes by Derby City Soul Club with DJs Matt Anthony & Kim Sorise, winners of the 2016 Louisville Music Award for “Best Live DJ”.
Also, make sure to catch Maker’s Mark maturation specialist Jane Bowie on The Mash Stage on Saturday, where she’ll be joining “The Wonder Women of Whiskey” panel.
The Southern Soul Party hosted by Maker’s Mark is open to all festivalgoers. Follow us on social media to be the first to find out about more details to be announced in the coming weeks.
Author, "Kentucky Bourbon Country"
Award-winning writer and Louisville native Susan Reigler is the author of Kentucky Bourbon Country: The Essential Travel Guide (now in its second edition), and is co-author of The Bourbon Tasting Notebook (with Michael Veach), The Kentucky Bourbon Cocktail Book and More Kentucky Bourbon Cocktails (with Joy Perrine). Her other books are Kentucky Sweet & Savory: Finding the Artisan Foods and Beverages of the Bluegrass State and The Complete Guide to Kentucky State Parks. From 1992 to 2007, Reigler was the restaurant critic, beverage columnist, and travel writer for the Louisville Courier-Journal. She has also written about bourbon for Wine Enthusiast, Malt (now Whiskey) Advocate, and LEO (Louisville Eccentric Observer). She has been a judge for the James Beard Foundation Restaurant Awards since 1997 and in 2015 she was invited to join Les Dames d’Escoffier International, a society of women culinary professionals.
A certified Executive Bourbon Steward, Reigler has lead bourbon tastings from Seattle to Savannah as well as tastings to benefit non-profit organizations including Locust Grove, the Falls of the Ohio Foundation, and Shaker Village at Pleasant Hill. She has been a judge for craft spirits awards and numerous bourbon cocktail contests and she regularly helps restaurants and retailers select barrels from distilleries for private bourbon bottlings, including Party Mart in Louisville as a member of its three person Bourbon Board of Directors. Reigler is also the current president of the Bourbon Women Association, which has members across the United States.
A graduate of Indiana and Oxford Universities, she is a Research Associate in Biology at Indiana University Southeast where her research examines the possible effects of bourbon warehouse staining on polymorphism in Geometrid moths. She lives in Louisville.
The Big Bourbon Bar
Presented by Courier Journal
The Big Bourbon Bar presented by Courier-Journal features our incredible lineup of bourbons curated by our experts and you, the fans! Whether you’re in the mood for something adventurous or a classic concoction, our expert bartenders will be shaking, stirring, and serving up delicious bourbon cocktails all weekend long.
The Big Bourbon Bar will also feature great music and talks all weekend long. Our friends at The Bluegrass Situation have curated a lineup of bluegrass bands to provide the soundtrack for the weekend. In between sets, Bardstown Bourbon Company will host “Bourbon Time with Fred Minnick” and special guests.
The Big Bourbon Bar featuring 24 Bourbon Partners
1792, Angel’s Envy, Barrell, Basil Hayden’s, Blade And Bow, Buffalo Trace, Bulleit, Coopers’ Craft, Eagle Rare, Ezra Brooks, Four Roses, Jefferson’s, Jim Beam, Knob Creek, Larceny, Maker’s Mark, Michter’s, Old Forester, Rabbit Hole, Rebel Yell, Smooth Ambler, Peerless, W. L. Weller, Woodford Reserve.
Fred Minnick’s MiniBar
Bluegrass Distillers, Boone County, Hartfield & Co., Jeptha Creed, Limestone Branch, MB Roland, and New Riff.
Music curated by The Bluegrass Situation
The Steel Wheels, Mipso, Town Mountain, Love Canon, New Town, The Tillers, Reva Dawn Salon.
“Bourbon Time with Fred Minnick” presented by Bardstown Bourbon Company
Lineup and schedule coming soon! Follow us on social media to be the first to find out.
The Big Easy Boil
Hosted by Southern Comfort
Southern Comfort brings the spirit of New Orleans to Bourbon & Beyond with The Big Easy Boil: a weekend-long party featuring refreshing Southern Comfort cocktails and delicious Cajun cooking.
The incredible Shaggy Davis (NOLA Crawfish King, New Orleans) will be slinging over half a ton of fresh-caught seafood all weekend long. Louisville’s very own Chef Anthony Lamas (Seviche, Louisville) will make a guest appearance with a Latin spin on the classic Cajun tradition.
Shaggy Davis and Anthony Lamas will also be making an appearance on The Mash Stage with bartender extraordinaire Susie Hoyt (The Silver Dollar & El Camino, Louisville) for a special demo of The Big Easy Boil.
The Big Easy Boil hosted by Southern Comfort is open to all festivalgoers. Follow us on social media to be the first to find out about more details to be announced in the coming weeks. #SouthernComfort #TheSpiritOfNewOrleans
The Char House
presented by Brown-Forman
Brown-Forman is the the only major spirits company in the entire world to make its own new barrels, and Bourbon & Beyond is very excited to partner with The Brown-Forman Cooperage to offer festivalgoers the experience of witnessing the historic art of barrel raising.
Tiki Barrel Bar
One part bourbon tiki cocktails. One part dance party. Stirred and shaken. The Tiki Barrel Bar will feature cocktails by bartenders Jane Danger (Mother of Pearl, New York) & Alla Lapuschik (Post Office, Brooklyn) plus DJ sets all weekend long by Craig Pfunder and Coat Check Pool Party.
The Tiki Barrel Bar is open to all festivalgoers. Follow us on social media to be the first to find out about more details to be announced in the coming weeks.
Founder, Jefferson’s Bourbon
Founded in 1997, Jefferson’s is the brainchild of Trey Zoeller and his father Chet, a famed bourbon historian. They were continuing a family tradition that goes back to Trey’s 8th generation grandmother who was arrested in 1799 for the “production and sales of spirituous liquors.” To personify the brand, they chose Thomas Jefferson—known for his curiosity and experimental spirit. This is a mindset to which Trey has dedicated himself, pushing the boundaries of the definition of bourbon. Upholding tradition, yet always discovering new possibilities.
Buffalo Trace Distillery
The Original Wheated Bourbon Whiskey features an exceptionally smooth taste, substituting wheat for rye grain. Bottled at 90 proof, this bourbon stands out with its burnt orange color. Its softer flavor notes make this bourbon great for sipping or making cocktails.
Co-Founder & Chief Innovation Officer, Angel's Envy
As Co-Founder, Wes Henderson’s vision to create a one-of-a-kind spirit with his father introduced the world to Angel’s Envy. His son, Kyle, would later join them, making Angel’s Envy the work of three generations of Hendersons. Today, that same vision continues, as Wes serves as the brand’s Chief Innovation Officer. In this role, Wes shepherds Angel’s Envy’s future as his company continues to innovate, grow and craft some of the finest, award-winning whiskeys in the world.
Since Angel’s Envy’s launch, Wes has served as a tireless ambassador for the fledgling brand, forging personal connections with both fans and folks new to whiskey all across the country. While he has many other roles and responsibilities, his ability to share his love for his work over a glass of Angel’s Envy can never be understated.
Before co-founding Angel’s Envy, Wes was the CEO for Master Distilling Select, as well as the President and CEO of Conecuh Ridge Distillery, the producer of Clyde May’s Whiskey. He also serves his community as a volunteer firefighter, and is a licensed pilot, specializing in search and rescue. Wes is a devoted husband and the father of six boys. His proudest achievement has been building a distilling legacy for his family. Three generations may have launched Angel’s Envy, but Wes is always looking to the future.
Woodford Reserve Distillery
The art of making fine bourbon first took place on the site of the Woodford Reserve Distillery, a National Historic Landmark, in 1812. The perfectly balanced taste of our Kentucky Straight Bourbon Whiskey is comprised of more than 200 detectable flavor notes, from bold grain and wood, to sweet aromatics, spice, and fruit & floral notes.
Limestone Branch Distillery
Yellowstone Limited Edition Kentucky Straight Bourbon, a marriage of some of the finest hand-selected bourbon available, celebrates the return of Yellowstone to the family of Limestone Branch founders Steve and Paul Beam – and the many fine bourbons to come.