bourbon country visitor guide 2015

Bourbon LifestyleThe people, places, and lifestyle of Bourbon Country

Bourbon Country Fare: food and drink recipes from famous Kentuckians

Four Roses Brent Elliot: the new Master Distiller replacing the retired Jim Rutledge

Meet the Masters: the men who make the magic from Bourbon distilleries

Bourbon ShotsSnippets about whats going on in Bourbon Country

New Bourbons: new releases from distilleries around Bourbon Country

Spirited Guides: Mint Julep Tours makes the best of your Bourbon Country Experience

New Distilery Happenings: the latest additions to Kentuckys premier distilleries

Bourbon CountryExplore the various stops around Bourbon Country

60 Louisville67 Shepherdsville68 Lexington73 Bardstown76 Lebanon77 Bowling Green

DistilleriesWhere Bourbon lovers mean (and do) business

80 Alltech Brewing & Distillery Co.80 Bartons 1792 Distillery81 Bourbon Heritage Center: Heaven Hill Distillery81 BuffaloTraceDistillery82 BulleitBourbonExperienceatStitzel-Weller82 Corsair Distillery83 EvanWilliamsBourbonExperience83 Four Roses Distillery84 FourRosesWarehouse&BottlingFacility84 JimBeamAmericanStillhouse85 JimBeamUrbanStillhouse85 Makers Mark Distillery86 Michters Micro Distillery86 Old Forester Distillery87 PeerlessDistillingCompany87 WildTurkeyDistillery88 WillettDistillery88 WoodfordReserveDistillery89 Angels Envy89 Barrel House Distillery89 Copper and Kings89 Kentucky Artisan Distillery90 LimestoneBranchDistillery90 MB Roland Distillery90 NewRiffDistillery90 Old Pogue Distillery91 OldTaylorDistillery91 WildernessTrailDistillery

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6 The Official Guide to Bourbon Country

B&B, Bourbon Bar & Lounge, and Day Spa714 N 3rd St., Bardstown, KY 40004

(502) BOURBON www.bourbonmanor.com

Kentuckys Most Award-Winning B&B2941 Perryville Road, Springfield, KY 40069(859) 336-3075 www.maplehillmanor.com

Gift Certificates Available

Plan a Stay at these 2 Historic Bed & Breakfasts

on the Bourbon Trail

Editor-in-ChiefJustin Thompson

Associate EditorSeth Thompson

Creative DirectorJosh Rubin

Sales ManagerSeth Thompson

East Region SalesEric Lukehart

West Region SalesJoanie Allgeier

Contributing AuthorsRobbie ClarkElizabeth AdamsMegan SmithJustin Thompson

Contributing PhotographersVictor Sizemore, Fred Minnick, Justin Thompson

Published by Bourbon Country Guide LLCAdvertising inquiries can be made at:[email protected] or 502-333-0086

Alltech Lexington Brewing and Distilling Co. pg 57Art Eatables pg 21Bardstown Toursim pg 19Bartons 1792 Distillery pg 9Bourbon Barrel Foods pg 41Bourbon Heritage Center: Heaven Hill Bourbon Distillery pg 56Bourbon Classic pg 7Bourbon On Main pg 91Bourbon, Horses & History Inside Front CoverBourbon Manor pg 7The Brown Hotel pg 19Buffalo Trace Tourism pg 49Bulleit Bourbon Experience at Stitzel-Weller pg 5Calumet Bourbon pg 92Coles 735 Main pg 39Culinary Louisville pg 78Down One Bourbon Bar pg 35Evan Williams Bourbon Experience pg 3Four Roses Bourbon pg 11Frazier History Museum pg 45Galt House Hotel pg 35Gratz Park Inn pg 39Harrodsburg/Mercer Co. Tourism pg 15Haymarket Whiskey Bar pg 21Holiday Inn Crowne Plaza - Louisville Airport pg 35Hyatt Regency Louisville pg 51

Jaco Limousine pg 55Jim Beam American Stillhouse pg 4Kentucky Bourbon Marketplace pg 51Kentucky Derby Museum pg 17Kentucky Horse Park pg 7Kentucky Peerless Distillery pg 33Lexington Bourbon Inside Back CoverLouisville Bed & Breakfast Association pg 51Louisville Marriott Downtown pg 2Louisville Marriott East pg 13Louisville Mega Cavern pg 37Makers Mark Distillery pg 1Michters American Whiskey pg 8Mint Julep Tours pg 47Old Forestor pg 40Outlet Shoppes of the Bluegrass pg 43Old Limestone Mixing Water pg 47Proof On Main - 21C Louisville pg 34R&R Limo pg 23Shelbyville Commission and Visitors Bureau pg 43Shepherdsville/Bullitt Co. Tourism Back CoverSky Bar pg 49Wild Turkey pg 55Woodford County Tourism pg 55Woodford Reserve pg 16

ADVERTISERS


Welcome to Bourbon Country! Youre currently enjoying an area considered to be one of the premier culinary destinations in America due to its rich tradition in distilling, reputation for distinguished hospitality and inheritance of natural beauty. Kentucky is the birthplace of Bourbon, a spirit that has two centuries of history in this commonwealth, and thanks to an act of Congress, is a unique product that can only be made in the United States.

The founding pioneers of Bourbon Country came from a long lineage of families who had been making whiskey for generations. These early distillers changed whiskey forever after their product was shipped down the Mississippi River to the Port of New Orleans. They noticed their whiskey took on a darker color and more desirable flavor while aging in charred oak barrels, a groundbreaking discovery that resulted in the birth of Bourbon.

Interest in Bourbon is booming all over the world, and the distillers in Kentucky are up for the challenge. Bourbon sales have increased more than 40% over the last five years domestically, with the industry responding by investing more than $300 million in operations just over the last two years. Today, there are more than 5 million barrels of Bourbon resting in Bourbon Country. Though the size of Bourbon distilling operations may have changed from a small still located in a shack on the family farm, to multi-million dollar state of the art equipment sprawling several acres, the art-form and patience required to produce quality Bourbon still exists. That attention to craftsmanship, and resistance to adopting time and money-saving measures at the cost of quality, has given Bourbon a distinct advantage in the world of spirits, one in which consumers are experiencing themselves in record numbers.

Bourbon Country is not only a haven for those who enjoy fine whiskey, it also provides an array of memory-making activities that the entire family can enjoy. From dawn until after dusk, Bourbon Country will keep you entertained with countless nationally-recognized restaurants and bars along with its natural rural beauty. Enjoy learning more about Bourbon Country. We hope it inspires you to explore more of the birthplace of Americas only native spirit.

Justin ThompsonEditor In Chief


Bourbon ClassicFebruary 23-27, 2016 - Louisville, KY

Louisvilles premier Bourbon and culinary event that celebrates the Bourbon arts via chef dinners, cocktail competitions, master distiller talks and Bourbon tastings.

Old-FashionedFortnightJune 1 14, 2016 Louisville, KY

Two weeks of celebrating Louisvilles Official Cocktail

KentuckyBourbonAffairJune 2016 Louisville, KY

Kentucky Distillers Association celebrates the rich history of Bourbon. www.KyBourbonAffair.com

Bourbon ChaseOctober 16-17, 2015 Lexington, KY

A 200 mile relay race through the distilleries and horse country of Kentucky

Bourbon SocialOctober 10, 2015 Lexington, KY

Sample Bourbon from large and small distilleries at this event.

Kentucky Bourbon Festival September 15-20, 2015 Bardstown, KYSeptember 13-17, 2016 Bardstown, KY

One of Bourbon Countrys longest running and most heralded Bourbon events.

UrbanBourbonHalfMarathonOctober 24, 2015 Louisville, KY

Over 21 race down Whiskey Row and more. www.urbanbourbonhalf.com

Repeal DayDecember, 5 2015

A fine reason to toast is always the anniversary of the Repeal of Prohibition

Bourbon Review ShindigEarly Fall 2016 Lexington, KY

Kick back and enjoy over 50 Bourbons in the middle of the Horse Capital of the World. The 6th annual Shindig will include the best of Bourbon Country: Bourbon, Southern food

and Bluegrass music. Mingle with Master Distillers along with the publishers of The Bourbon Review Magazine in the fall while you feast on fare prepared by award-winning chefs and imbibe on the Worlds best Bourbon.

A Year ofBourbon Events

These are just a sampling of some of the annual events in and around Bourbon Country. There is always a Bourbon dinner, class or festival offered nearly every month. Be sure to check the Bourbon calendar at

www.bourboncountry.com when planning your visit.


You could easily say that Bulleit Bourbon is the brand that made Diageo a believer in Bourbon, with Blade and Bow Kentucky Straight Bourbon Whiskey serving as an example of Diageos new found love and dedication to Bourbon.

There is some of the actual distilling history of Stitzel-Weller in each bottle of Blade and Bow. Diageo still has some of the last Bourbon distilled at Stitzel-Weller in their possession, but not enough to bottle in a wide release. So, they have imple-mented a five barrel solera style aging system. Also called fractional blending, solera aging involves a pyramid or tier system of barrels that always feed to the bottom barrel in hopes of ensuring consistent quality or taste.

In the system, the bottom (or #5 barrel) contains some of the original Bourbon that was distilled in the early 90s. The trick is to never dump more than half of the barrel. When barrel #5 is dumped for bottling, barrel #4 is used to refill barrel #5. Then barrel #3 fills up #4 and so on, until barrel #1 is used to fill barrel #2. Thats when a new whiskey is intruded to fill barrel #1. The company is very confi-dent that those who taste each level will be able to notice a difference in how each one contributes.

To complement this new flagship for the Stitzel-Weller Distillery, Diageo is also releasing Blade and Bow 22-Year-Old Limited Release. Diageo says its around 15% rye, 7-10% malted barley, and the rest corn.

Both of these Bourbons will be released in select markets starting in late April and early May. The suggested retail price of Blade and Bow is $50 and comes in at 91 proof (45.5% ABV). The 22-Year-Old Limited Release has a suggested retail of $150 and checks in at 92 proof (46% ABV).

Blade & Bow

New Bourbons:


The company that lays claim to being the first bottled-Bourbon in America, has announced a new whiskey to honor the Bottled-in-Bond Act of 1897. Old Forester 1897 Bottled in Bond is the second extension of the Whiskey Row Series it launched last fall. The Whiskey Row series is Old Foresters attempt to provide consumers with Bourbons that taste very similar to the ones it brought to market from the late 1800s all the way to just after Prohibi-tion was lifted.

Old Forester 1897 is also riding the wave of the recent popularity of Bottled in Bond Bourbons that have been released. Several Bourbon companies, such as Beam and Heaven Hill have either re-re-leased, developed or created new marketing cam-paigns to push Bourbons that fall within the Bottled in Bond parameters.

The Bottled-in-Bond Act was passed in order to give consumers assurance from the Federal Government, that the spirit they were drinking had been distilled by one distiller from one distillery, in one distillation season. It also has to have aged in a federal bonded warehouse for at least four years and bottled at 100 proof.

The company says their Master Distiller Chris Morris incorporated, mirroring production techniques of the 1897 time period while also, lightly filtering in order to create the Old Forester 1897 Bottled in Bond as close to what it would have tasted like dur-ing that period.

It will be released in 20 select markets this summer with a national released scheduled for September. The 750ml bottle comes with a suggested retail price of $49.99.

Old Forester 1897

New Bourbons:


Jimmy Russell, the major caretaker of Wild Turkey brands, is a man of tradition. One of the companys few surprises came in 1998 when his son, Eddie, surprised his father back in 1998 with Russells Reserve 10-Year-Old for Jimmys 45th anniversary with the company. So fans of its whiskey should be very surprised to learn two new limited Bourbons and a new Rye will soon be available.

Wild Turkey Masters Keep will be a very limited 17-year-old Bourbon that is supposed to be released this August. Masters Keep is bottled at barrel-proof and comes in at 86.8 proof (a little bit of proof is lost during regular filtration) and non-chill-filtered. It will have a suggested retail price of $150 and avail-able in August.

Russells Reserve 1998 is the another limited Bour-bon Wild Turkey is releasing in October. This is stock that Eddie was holding onto for another mile-stone for Jimmy. Eddie believes that they were only able to bottle 400 cases total (6 bottles to a case), so only about 2,400 bottles will be available. Its of-ficially been aged for 15 years and checks in at 104 proof with a suggested retail of $250.

Jimmy and Eddie have also been working on a new Rye whiskey. Russells Reserve Single Barrel Rye will be available to consumers in September of this year. Its a six-year-old whiskey that is bottled at 104 proof. This wont be as limited as the Bourbons, but Eddie reveals he hopes this is more of an on-premise whiskey, meaning that bar and restaurants would have greater access to this Rye. His plan is to host many private barrel selections of this product for those bars he has built relationships with so they can experience what its like to select their own whiskey from tasting it straight from the barrel. That program is slotted to start next January.

Russells Reserve Single Barrel Rye will be a perma-nent line extension and will be priced around $50.

NewTurkeys

New Bourbons:

Woodford Reserve recently announced plans to re-lease limited runs of experimental whiskies that will only be available at their distillery, located outside Versailles, KY. Starting June 30th, Double Double Oaked and Sweet Wheat will be the first Bourbons of the Distillery Series to be released. Woodford Reserve Master Distiller Chris Morris announced, We have decided to share the creativity of our new successful experiments by producing small batches of product that will be sold at the Distillery Visitors Center. So, if you want a Distillery Series product you have to come to Woodford Reserve.

Regular Double Oaked is created by taking a batch of fully matured Woodford Reserve and placing it into a second barrel that is toasted for a longer time, so sweeter characteristics are drawn closer to the inside of the barrel. Double Oaked is aged between 6 to 12 months in the second barrel. With Double Double Oaked, Morris keeps the Bourbon in the second barrel for two full years. The longer aging is done in hopes all the flavors the Double Oaked process creates are amplified, not only the sweet notes but the chocolate, wood and dried fruit flavors, as well, for this noticeably darker whiskey.

The other Distillery Series being released is Sweet Mash Redux. Fans of Woodfords Master Collec-tion will probably remember the 2008 release 1838 Sweet Mash. This release will use the same concept by excluding the use of a sample of the previous batch, or sour mash. This change has a huge influ-ence on the flavor. We found that the Sweet Mash Redux is much woodier in taste, but not in an Oaked way. More cedar and pine notes were present along with a drier finish.

The Distillery Series whiskies will be available in a .375ml bottle and retail for $50. Woodford Reserve plans to release up to six Distillery Series whiskies a year and to even repeat some of the more popular ones. According to Morris, If people like them, well make them again. So theres no prohibition of mak-ing these just once.

Two New Woodfords

New Bourbons:


Four Roses will continue bottling its Limited Edition Small Batch Bourbon this Fall and according to the company, they have mingled together a very special batch this year to say goodbye to their tenured Master Distiller Jim Rutledge.

After 49 years with the company Rutledge recently announced he was retiring and August 28th will be the official end to his run as Master Distiller there. Brent Elliot will take over duties as Master Distiller of Four Roses.

Four Roses is the only Bourbon company that currently has two separate mash-bills and five proprietary yeast strains which allows them to produce ten different Bourbons recipes. This years Limited Edition Small Batch will feature an OBSK recipe thats 16 years old, a OESK that is 15 years old, an OESK that is 14 years old and an OBSV that is 11 years old. Rutledge shared this about the 2015 release, This combination of mature Bourbons is something truly special. Its great when you can go out on a high note, and this Bourbon delivers that.

Like the previous releases, the 2015 Limited Edition Small Batch will be bottled at barrel strength at 108.5 proof (54.25 ABV). Approximately 12,600 hand-numbered bottles will be avail-able to consumers around the middle of September.

Four Roses Limited

New Bourbons:

ANGELS SHARE BISCUITS


Bourbon Countrys most beloved export is not only in high demand behind the bar these days, but its making its way into kitchens across the country thanks to its popularity

with chefs. Enjoy these Bourbon Country inspired recipes from some of the hottest chef-authors via these best-selling cookbooks: Morgan Murphys Bourbon and Bacon: The Ultimate Guide To The Souths Favorite Food Groups, Ed Lees Smoke And Pickles, John Currences Pickles Pigs and Whiskey, Lynn Hulsmans Bourbon Desserts and

Albert Schmids Kentucky Bourbon Cook Book.

When Bourbon (or any other distilled spirit) comes off the still, it is as clear as water. The color and flavor of Bourbon develop as it ages in a burned or toasted oak barrel. During the aging process, some of the Bourbon is lost to evaporation, and this evaporated alcohol is called the Angels share by the distilling and wine-making industry. As the biscuit bakes, the alcohol evaporates to the angels, but the Bourbon flavor stays behind in the biscuit. In the United States a biscuit is a roll made with chemical leavening such as baking soda or baking powder. An Angel Biscuit is a biscuit made with yeast and/or the chemical leavening. An Angel Biscuit is half biscuithalf roll. These Angel Biscuits made with Bourbon can be served with most meals.

Yield: 2 dozen biscuits

cup warm water 3 tablespoons honey 1 tablespoon yeast 5 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt cup butter cup shortening 1 cup buttermilk cup Kentucky Bourbon

1. Preheat the oven to 400 degrees. Mix the warm water and honey together and dissolve the yeast in the water-honey mixture.

2. In a separate bowl, mix the flour, baking soda, baking powder, and salt. Add the butter and shortening and mix with a pastry blender until the mixture resembles fine cornmeal.

3. Mix the buttermilk and Bourbon with the yeast mixture; add these ingredients to the flour mixture. Combine lightly until the ingredients are just mixed together.

4. Grease a baking pan and drop mounds of dough onto it. Bake for 10 minutes or until golden brown.

The Kentucky Bourbon Apple Jelly After the harvest in the fall come canning and preserving. Follow the next two recipes, from the book Whiskey in the Kitchen, by Emanuel and Madeline Greenberg, to make jellies for the coming year.

Yield: 4 (8- ounce) jars

1 cup Kentucky Bourbon 1 cup apple juice 3 cups sugar cup plus 2 tablespoons liquid fruit pectin

Combine the Bourbon, apple juice, and sugar in a saucepan. Cook over medium heat until the sugar is dissolved. Remove the pan from the heat and stir in the pectin. Cool the mixture and pour it into sterilized jelly jars. Cover and seal the jars with sterilized jar lids.

BOURBON-AND-COKE MEATLOAF SANDWICH


Feeds 8

Meatloaf1 tablespoon unsalted butter1 cup finely chopped onions cup finely chopped celery1 garlic clove, minced3 ounces bacon, diced1 cup chopped button mushrooms1 pound ground beef chuck (80% lean) cup fresh bread crumbs1 large egg1 large egg yolk cup ketchup2 tablespoons Coca-Cola1 tablespoon bourbon1 teaspoon Worcestershire sauce teaspoon kosher salt teaspoon pepper

Glaze cup ketchup tablespoon soy sauce1 tablespoon brown sugar

Black Pepper Gravy 1 tablespoons unsalted butter1 tablespoon all-purpose flour1 cup reserved meatloaf drippings cup chicken stockKosher salt 1 teaspoon freshly ground black pepperA few drops of fresh lemon juice

Sandwiches8 slices Texas toast (see note) cup mayonnaise, preferably Dukes8 thick slices tomato3 tablespoons unsalted butter8 large eggs, preferably organicChopped fresh flat-leaf parsley

NOTE: Texas toast is double-thick white bread. You can use normal white bread if you cant find Texas toast.

1. Preheat the oven to 350F.

2. To make the meatloaf: Melt the butter in a large skil-let over medium-high heat. Add the onions, celery, and garlic and saut for 3 minutes, until softened. Add the bacon and mushrooms and saut for another 4 minutes, until soft. Transfer the mixture to a large bowl. Let cool to room temperature.

3. Add the ground beef, bread crumbs, egg, yolk, ketch-up, cola, bourbon, Worcestershire sauce, salt, and pepper to the bacon mixture. Mix with your hands until evenly blended. Form into a loaf and transfer to a 9-by-5-inch loaf pan.

4. To prepare the glaze: Mix the ketchup, soy sauce,

and brown sugar together. Brush it over the top of the meatloaf. Bake for about 1 hour and 10 minutes, or until an instant-read thermometer inserted in the center reads 145F. Remove the meatloaf from the oven and carefully pour the drippings into a small bowl by holding the meatloaf in the pan and tipping it slightly. You should get about a cup of drippings; save this for your gravy. Let the meatloaf cool for about 20 minutes. Leave the oven on.

5. While the meatloaf is cooling, make the gravy: Melt the butter in a small saucepan over medium heat. Whisk in the flour until smooth, then whisk in the drippings and chicken stock. Bring to a simmer, whisking, and simmer for 2 minutes. Add salt to taste, the black pepper, and a few drops of lemon juice to brighten the gravy. Turn off the heat and keep the gravy warm until ready to use. (The gravy keeps very well in the refrigerator for up to a day. Rewarm it in a small saucepan and add a few drops of water to help smooth it out.)

6. To make the sandwiches: Arrange the bread slices on a baking pan and toast in the oven until nicely browned, about 6 minutes. Let cool.

7. Unmold the meatloaf and cut eight -inch-thick slices from it.

8. Smear a tablespoon of mayo on each toast, then top

with a slice of meatloaf and a slice of tomato.

9. In a large skillet, melt a little butter over medium heat. Fry the eggs sunny-side up, 2 eggs at a time, about 3 minutes. Using a spatula, lay a fried egg over each slice of meatloaf.

10. Drizzle the gravy over the eggs and top with some chopped parsley. Eat right away.

BRAISED BRISKET WITH BOURBON-PEACH GLAZE


Feeds 12 to 15

Rub3 tablespoons kosher salt2 teaspoons freshly ground black pepper teaspoon smoked paprika teaspoon ground cinnamon

Brisket1 flat brisket (7 to 8 pounds; see note)3 tablespoons grapeseed oil1 large onion, coarsely chopped6 garlic cloves, smashed2 large carrots, coarsely chopped3 celery stalks, coarsely chopped3 plum tomatoes, coarsely choppedTwo 12-ounce bottles stout 1 cups bourbon cup soy sauce2 tablespoons balsamic vinegar cup packed light brown sugar8 cups beef stockA handful of fresh thyme leaves with small stems

GlazeOne 10-ounce jar peach jam or preserves1 tablespoon bourbon cup reserved braising liquidPinch each salt and freshly ground black pepper To make the rub: Mix all the ingredients together in a small bowl.

1. Cut the brisket in half, against the grain. Put it on a baking sheet and rub the brisket all over with the spice rub. Dont be gentle with ituse all the rub in the bowl. Let stand in the refrigerator for 2 hours to give the brisket a quick cure.

2. Position a rack in the upper third of the oven and preheat the oven to 350F.

3. In a rondeau or a large shallow pot big enough to hold both brisket pieces in one layer, heat 2 table-spoons of the oil over high heat. Add the onions and garlic and saut for 5 minutes, or until the onions pick up a little color. Transfer the onions and garlic to a plate.

4. Add the remaining tablespoon of oil to the pot and heat until its nearly smoking. Add the brisket, fat side down, and allow it to brown, untouched, for 5 to 6 minutes. Lift one corner of the brisket and check it; it should be nicely browned. Using tongs, flip both brisket pieces.

5. Add the onions and garlic to the pot, along with the

carrots, celery, tomatoes, stout, bourbon, soy sauce, balsamic vinegar, brown sugar, beef stock, and thyme leaves and bring to a simmer over high heat.

6. Cover the rondeau with a double layer of aluminum foil and transfer to the oven. Cook for 4 hours. Resist the temptation to peek under the foil. Remove the pot from the oven and slowly pull back the foil. The brisket should be very tender to the touch but still hold its shape. Transfer the brisket to a platter and tent it with foil to keep it moist.

7. Strain the braising liquid. Reserve some of the cooked vegetables and cup of the braising liquid for the glaze and return the rest to the rondeau. Turn the heat up to high and reduce the braising liquid for about 15 minutes.

8. Meanwhile, to make the glaze: Combine the peach

jam, the bourbon, and the strained braising liquid in a blender and blend until a smooth puree forms. Season with the salt and pepper.

9. When the brisket has cooled a bit, using a sharp par-

ing knife, score the fat side of the brisket by making slits about inch deep in a crosshatch pattern.

10. Preheat the broiler. When the braising liquid has

reduced, return the brisket to the rondeau, fat side up. The liquid should only come about three-quarters of the way up the brisket, so that the meat is sub-merged but the fat is exposed; this is very impor-tant, so if it is not the case, take the brisket out and reduce the liquid as necessary. Glaze the top of the brisket with the peach glaze, using 3 to 4 table-spoons. Transfer the rondeau to the broiler and check frequently: You want to brown the glaze without burn-ing it; it should take only about 4 to 5 minutes.

11. Transfer the brisket to a cutting board. Slice against the grain into thick slices and place on a large platter. Ladle some of the braising liquid around the brisket. Drizzle a little bit more of the peach glaze over the brisket and serve with the reserved cooked vegeta-bles.

Grandma RosesBig Race Pie


A true Kentucky specialty, this dairy-rich pie is a typi-cal and delicious example of the kind of custard pie we southerners love. In the family of the chess pie, its also a country cousin of the cottage cheese pie.

The dough for this piecrust must be made a day in ad-vance. I think this filling and piecrust combination taste special together, but if you use a regular store-bought piecrust in a pinch, youll still have a real rootsy, down-home pie thatll conjure up happy childhood memories and satisfied sighs from the Kentucky-born elder states-men at your table.

Makes one 9-inch pie

FOR THE CRUST1 cups all-purpose flour teaspoon salt1 teaspoon granulated sugar cup (1 stick) cold butter, cut into small pieces4 to 5 tablespoons ice water

FOR THE FILLING cup (. stick) butter, softened1 cup of sugar3 large eggs cup white Karo syrup teaspoon salt2 teaspoons vanilla2 tablespoons bourbon cup chopped pecans1 cup semisweet chocolate chips

TO MAKE THE CRUST1. Combine the flour, salt, and sugar in a large mix-

ing bowl and whisk to combine and aerate. Using a pastry cutter or two butter knives, blend in the butter until the mixture resembles small, sandy marbles, about 4 to 5 minutes.

2. Add 4 tablespoons of ice water and mix with a fork, just until the dough comes together. (Add the last tablespoon of ice water if needed, but dont overwork the dough or itll become tough.)

3. Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate it for an hour (or for up to 2 days, if youd like to make it in advance).

4. Remove the dough from the refrigerator, and roll it

out with a rolling pin on a lightly floured surface into a 12-inch circle, about inch thick. As you roll, if the dough is sticking to the surface below, sprinkle a small amount of flour under the dough to keep the dough from sticking.

5. Line the dough circle up above a 9-inch pie plate, then gently press down so that it lines the bottom and sides of the plate. Use kitchen scissors to trim the dough to within inch of the edge of the pie dish, then crimp it with your fingers.

TO MAKE THE FILLING1. In a large mixing bowl, using an electric mixer set

on medium-high speed, cream the butter and sugar together about 5 minutes. Add the eggs one at a time, beating to combine after each, about 30 to 45 seconds.

2. Add the syrup, salt, vanilla, and bourbon, and beat until just combined, about 2 minutes. Add the pecans and chocolate chips, and fold them in using a rubber spatula.

TO ASSEMBLE AND BAKE1. Preheat the oven to 375 degrees F.

2. Place the unbaked crust onto a baking sheet. Pour in the filling.

3. Bake 40 to 50 minutes or until the middle is set and the crust is golden brown. Remove the entire pan to a wire cooling rack and cool for at least an hour before serving, or it will be runny and wont slice right.

4. Store in a cake safe or airtight tin for up to 1 week.

n 2005, when Brent Elliott learned Four Roses was hiring an assistant manager of quality control, the Owensboro, Ky., native had never even heard of the brand, much less tasted its whiskey. Yet the chemist and sensory specialist applied anyway, just hoping he could land work in the bourbon industry and move back from Nashville to the Bluegrass.

Bourbon was taking off and I really wanted to be part of that, said Elliott. And just to make sure he knew something about his prospective employer, I got a bottle of it on the way there. I knew right then that it was very high quality.

Ten years hence, Elliotts now the man ensuring that bourbons excellence in his new role as master distiller. The position became his when Jim Rutledge retired on Sept. 1 of this year. Rutledges 20-year run saw him resurrect and elevate the Four Roses brand from bottom shelf obscurity to aficionado favorite.

In taking on the new position, Elliott will retain his previous job duties as director of quality and become the public standard bearer for Four Roses. The trick to managing both will be parsing his time carefully between lab work on sensory panels and greeting and speaking to the brands rapidly expanding fan base.

Calling Rutledge a natural in the role, he knows hes got big shoes to fill.

When you see Jim in front of 300 people, he makes it look easy. But something tells me its not, Elliott said. Whats good is I know the material, and I get so excited about bourbon that I kind of forget my aversion to public speaking.

According to Elliott, his ascension to master distiller was not only a bit of a surprise, but a moment bereft of ceremonyeven any chance to decline the promotion. It happened on an ordinary workday, when he was called to a meeting that included CEO Hideki Horiguchi.

They said it like it was a foregone conclusion, that Jims retiring and that, you will be the master distiller, he recalled. I was sort of shocked, but of course I was excited.

Rutledge wasnt surprised the company chose Elliott to replace him.

It was their decision, but I thought he was the best choice that we had by far, said Rutledge. Theres not a bit of ego or arrogance in him at all, so he gets along well with people. Hell be an excellent master distiller.

IBrent ElliottFour Roses

Story Stephen Coomes Photos Victor Sizemore


Elliott said his work with Rutledge never took on the feel of a formal mentorship, nor did their relationship imply hed be the masters handpicked successor. He said working with Rutledge was a study in learning by following the high standards he set for himself. Those passive lessons were easy to internalize, he added, because the results were so obvious and positive.

Ive only watched him, really, seeing his passion for the product and his ability to build relationships with people, Elliott said. Another one of the most important things he taught me was to listen to the customer. I know Ill get plenty of chances for that.

Interestingly, while Elliott doesnt share Rutledges dislike of flavored whiskies (I have no problem with them, but Im also a purist who doesnt drink them.) hes in lock step with Four Roses commitment to maintaining its current lineup of three standards and an annual limited edition bottling. Private barrel picks will continue, but on a select basis.

Once were satisfied with what we have to get done right now, maybe well think about other ideas, he said. But like Jim has said so many times, keeping up with current demand is what we have to do first.

The company announced this year it will address its booming trade by spending $55 million to double its whiskey production in Lawrenceburg and add rickhouses and a new bottling line at its Cox Creek, Ky., facilities. Though hell not be involved in the construction of those facilities, Elliott will face growing his quality control team to manage the increased product volume.

Were laying the groundwork to manage those increases, he said. But the expansion wont affect me directly as master distiller for now.

For the short term, Elliott will continue adjusting to his new responsibilities, learning which he might delegate to trusted staffers, and which he must shoulder first in Rutledges absence. He admitted the notion of keeping so many balls in the air is a bit daunting, especially for a married father of children ages 5 and 7.

That my wife, Amy, is both super excited and super supportive of me taking this on, that removed 90 percent of my apprehension, Elliott said. So I guess you could say Im both excited and a little scared. But its still a dream job.

Touring Bourbon Country is without question, one of the most exhilarating things a Bourbon

adventurist can experience in their life. Nothing compares to learning in person about the 200 year-old trade of making Bourbon at the different distilleries, while taking in the rolling hills and farms that blanket the Bluegrass area. Its no wonder that National Geographic named this region one of its Drives of a Lifetime. For some folks though, its a hassle to plan a route of which distilleries and destinations to visit, especially if youre totally unfamiliar with the area. Fortunately for those visiting Bourbon Country, there are three companies that stand out from the rest when it comes to providing folks with the ultimate Bourbon excursion.

R & R Limousine Some visitors to Bourbon Country have the notion that they will visit every distillery easily in a day or less. While this is possible, its not recommended because of the vastness in which some of the distilleries are located to each other and the duration of the actual tours. Most Bourbon adventurists find going to two, maybe three distilleries in one day is plenty of action.

R & R Limousine is well equipped to provide guests with a customized tour that will include visiting the right number of distilleries for the time each person or group can spare. R & R Limousine offers packages

Bourbon Tours

T


for 1 to 50 people, some who want to spend just a few hours touring or up to a group that may want to spend several days in Kentucky doing the entire trail at their own pace. R & R also recommends

and arranges breakfasts, lunches and/or dinners to go with the tours as well as additional activities. Vehicles range from luxury sedans, vans, SUVs, stretch limousines, limo buses and passenger buses. They can even go as far as chartering private jets for pickup if a client desires one.

They are also an official tour company of the Kentucky Bourbon Trail and have tours designed for Louisvilles Urban Bourbon Trail. Specializing in Service to the extreme has served R&R for the 15 years theyve done business. They are open seven days a week, all day and night, to accommodate the schedules of all the visitors to Bourbon Country.

Mint Julep ToursSince 2007, Mint Julep Tours (lead by the husband and wife team of Sean and Lisa Higgins) has been offering visitors of Bourbon Country a variety of different Bourbon themed tours and excursions that complement the region. According to Sean, We started this company to display our passion, which is to show folks what Kentucky is all about. We love sharing our knowledge with people about the Kentucky Bourbon Trail, the cities amongst the distilleries, horse farms and other uniquely Kentucky experiences.

What started out as a bus with room for 14 passengers has grown into a fleet of six vehicles. Mint Julep Tours is equipped to handle groups as small as just two people, all the way up to 400 guests. Their public tour pickup location is located

in Louisville at the Galt House Hotel, but Mint Julep Tours can also arrange pickup in almost any city in Kentucky. They also offer transportation to any of the distilleries located in Bourbon Country and are also an official tour company of the Kentucky Bourbon Trail.

While the standard tour usually includes stops at two Bourbon distilleries with lunch provided, Mint Julep Tours doesnt stop there with the range of tours they can provide. They recently launched the Zip, Sip and Dip tour which starts out giving guests a fun day of zip lining in Louisvilles Mega Caverns and ends at Makers Mark Distillery where they are able to dip their own bottle of the famous whisky and try a sample as well. Because these zip lines are located in submerged caves, it is not weather permitting and offered year round.

They also have a Best of Kentucky Tour, which gives their guests the opportunity to experience the other famous industry the state is known for; horses. Those who sign up for this tour will spend part of the day touring a private horse farm and have the chance to see former Kentucky Derby winning horses before heading to one of the award-winning Bourbon distilleries.

Each tour includes a guide that is familiar with the different areas and has studied the history of Bourbon. Sean notes, Our guides are very knowledgeable about the Bourbon industry. All of our guides go through extensive historical and cultural training to make sure they are an extension of who we are, and who the distilleries are. Which guide or tour you choose with Mint Julep Tours they will always strive to follow their motto of, The purpose of fun is to have some.

Kentucky Bourbon ToursSince 2007, Jaco Limousine has been providing guests in Southeast Ky., and Knoxville, Tn., with an exceptional level of service one expects when using a private car service. Now they have come to Louisville with one of the largest and most diverse fleet of cars to choose from, so their Kentucky Bourbon Tours wont have any problem keeping up with the demands of their clients and those who want a tour company to provide them with great, customized service.

Groups of three to six members might want to choose one of their Cadillac Escalades for a Bourbon Country experience. Larger groups might choose one of their luxury buses that can seat over 30 and are fitted up with luxurious leather seats and trimmed in wood. They even offer Mercedes Sprinter luxury vans that can comfortably transport a dozen folks to any distillery of their choosing. If you must have a more exotic vehicle for transportation, if the team at Kentucky Bourbon Tours cant find it then no one can.

Kentucky Bourbon Tours is also expecting to start doing public tours with a pick up location in London, Ky. for those who find that location more convenient to start their Bourbon Country experience.


arrelFoods

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Marianne BarnesBarnes skipped an opportunity to be the Master Distiller in waiting at Woodford Reserve to go ahead and take that position at the Old Taylor Distillery which is undergoing a 6 million dollar renovation. Recently named to Forbes 30 Under 30 and Wine Entusiasts 40 Under 40 Taste Maker lists, Barns will become the first female Master Distiller in Bourbon Country.

When asked about her new opportunity, Barnes excitedly admitted, Theres something about the sitethe history here. It kind of calls to you. I came and took a tour with one of my now partners and fell in love with it. Colonel Taylor was so influential and what this place stands for is really bringing sophistication, elegance and experience to Bourbon before Bourbon tourism was a thing. I wanted to be a part of this team that brings this distillery back to life and creates new products, and a new way to experience Bourbon.

Jim RutledgeFour Roses (Master Distiller Emeritus) With one of the most impressive resumes in the Bourbon industry, Jim Rutledge has been building his reputation as one of the best Bourbon makers in the world for more than 40 years. He was part of the first class to be inducted into the Bourbon Hall of Fame in Bardstown, and accepted Malt Advocates Lifetime Achievement Award in 2007. However, for American drinkers who favor the rye-heavy Four Roses taste, Rutledges biggest accomplishment occurred in 2002, when Four Roses Bourbon was brought back to the United States Rutledge was instrumental in convincing their new parent company, Kirin Brewery, to release it in the domestic market, which signaled the end of a more than 50-year absence from the U.S. consumer. Rutledge has continued to make sure the company gets its corn from the same grain source for the last 50 years, along with storing its barrels in one-story brick warehouses to achieve consistency along with its award-winning flavor.

The

W ith the rise of Bourbons popularity reaching levels the spirit hasnt seen in decades, it really makes sense that the true rock stars of the new Bourbon Movement are the folks whose job is to make sure that the Bourbon available to buy is nothing but the upmost quality. These people are known as Master Distillers, and it takes several years (sometimes decades) to truly master the art of making Bourbon. While some of these whiskey making maestros are known for perfecting age-old techniques, others are making a name for themselves by using innovated processes. Here are some of the legendary Master Distillers of Bourbon Country.


Harlen WheatleyBuffalo Trace One of Kentuckys oldest distilleries is operated by one of the youngest Master Distillers in the Bourbon industry. Harlen Wheatley joined Buffalo Trace in 1995, after attaining degrees in chemistry and chemical engineering. He has held the title of Master Distiller at the Frankfort, Ky based distillery since taking over for the

legendary Gary Gayheart in 2005 and is only the 6th person since the Civil War to hold the title there. Wheatley is not only in control of the companys flagship product, Buffalo Trace, but also oversees production of Blantons Bourbon and the Pappy Van Winkle line of Bourbons that will soon be bottled there as well. The Kentucky born distiller is also pleasing Bourbon geeks with his experimental whiskies that are released several times during the year.

Denny PotterHeaven HillHeaven Hill Distilleries announced the appointment of 17-year industry veteran Denny Potter as co-Master Distiller at the end of 2014. Potter currently serves as Distillery Plant Manager at Heaven Hills historic Bernheim facility, overseeing production of the worlds second largest inventory of aging Bourbon. He will continue to work with Master Distiller Craig Beam overseeing Heaven Hills world-renowned portfolio of American Whiskeys, which includes Evan Williams, the second largest selling Bourbon in the United States and the world.

Potter has spent 13 years in distillery operations. Prior to that, Potter served as General Manager of Cruzan Rums distillery in St. Croix, USVI, and as Director of Distillery and Environmental Operations at Makers Mark Distillery in Loretto, KY.

We are very pleased to have Denny continue his growth with the company and within the industry, Heaven Hill President Max L. Shapira said. His knowledge of Bourbon production and agingand his ability to teach and relate these subjects to the trade and consumersmake him an ideal person to help carry forth Heaven Hills leadership position and reputation into the future. Denny is grounded in the traditions of our company and industry yet has a keen eye for innovation and emerging trends.

Ken PierceBarton 1792 Distillery Since he joined the Barton 1792 Distillery team in 1994, Ken Pierce hasnt looked back. He officially became the Master Distiller of the oldest operating distillery in the The Bourbon Capital of the World in 2010. Pierces most important duty is the safeguarding of the distillerys flagship brand, 1792, a project hes worked on since he started at the distillery when he developed the brands taste profile before it was release to the public. Out of the 28 barrel aging warehouses on the 192-acre property he oversees, Pierce chooses only barrels from Warehouse Z for 1792, because of its optimal Bourbon aging location that allows it to receive what he believes is optimal air-circulation.

Fred NoeJim BeamNo one can say distilling is in my blood quite like Fred Noe. The seventh generation Master Distiller is the great-grandson of Jim Beam and the son of Bourbon baron Booker T. Noe. Hes been at Jim Beam for almost 30 years and was announced as the Master Distiller and face of the worlds largest Bourbon company in 2007.

His on the job hats include distiller, educator, diplomat and international ambassador. When hes not watching over the worlds most popular Bourbon, Jim Beam, he participates in hand-selecting barrels of Bourbon for the brand named after his dad, Bookers, and also helps the brand stay innovative by developing new brands such as Devils Cut and Knob Creek Smoked Maple.

Craig BeamHeaven Hill Craig Beam has been teaming up with his fabled father, Parker, since 1982 to produce some of the worlds best Bourbon. This partnership has garnered numerous awards and accolades for the storied Bourbons hes in charge of including Evan Williams, Elijah Craig, Henry McKenna and Fighting Cock. With a


bloodline that is also connected to the famous James Jim Beam, the seventh generation Master Distiller should have this family owned and operated distillery, busy with plans to expand the trophy case for decades to come.

Parker BeamHeaven Hill (Master Distiller Emeritus)Heaven Hills Master Distiller of Bourbon Whiskey, Parker Beam, has been involved in the business for over half a century. This sixth generation Master Distiller has Bourbon in his blood as he worked alongside his father, former Master Distiller Earl Beam, for nearly three decades before taking over his position in 1975. In September, 2007, Parkers Heritage Collection was released, which has become an aficionados dream, as Parker was able to showcase some of the distillerys finest barrels of Bourbon.

Since 2014 the Parkers Heritage collection, has raised money and awareness for ALS (amyotrophic lateral sclerosis) a cause the veteran distiller became involved with after being diagnosed with the disease during that year.

Eddie RussellWild TurkeyThankfully for Wild Turkey fans, birds of a feather not only flock together, they make wonderful whiskeys as well. In September 2005, Wild Turkey released Russells Reserve, a collaboration between Wild Turkey Master Distiller, Jimmy Russell, and his son, Eddie Russell. The fanfare that followed proved that many enthusiasts of the brand, believed this was a signal that another Russell had come of age. More recently, Eddie had his hand in releasing another small batch product called, Forgiven, which is a blend between 6-year-old Bourbon and 4-year-old rye whiskey. Under his fathers tutelage, Russell has learned every aspect of the whiskey-making process, from working on the bottling line and moving barrels in the storage houses, to partnering with his father and crafting small batch Bourbon, Eddie is sure to keep Wild Turkey flying high into the 21st century.

Jimmy RussellWild TurkeyFor more than 60 years, he put the sharpened claw on the Kickin Chicken. James Jimmy Russell grew up less than five miles from the Lawrenceburg, Ky distillery and began working there at age 19. During his tenure as Master Distiller, his chief aim has remained constant: to bottle a Bourbon as consistent in taste as it is strong. Lately, this third-generation distiller has been traveling the world promoting and educating others about Wild Turkey and Bourbon in general. The thing that is most

satisfying to me is when people come up to me and say, We enjoy the flavor and the taste. That is the most important thing to me. I want Wild Turkey to be consistent in flavor and taste today and tomorrow, ten years from now and on and on.

Brent ElliottFour RosesBrent joined the Four Roses team in 2005 and the brand rewarded his current 10-year tenure by naming him their new full-time Master Distiller, replacing the legendary Jim Rutledge. Elliott has acknowledged that working alongside a Kentucky Bourbon Hall of Famer, has enhanced his ability as a distiller and prepared him for the new challenges Four Roses has ahead for itself. Those challenges include a new distillery expansion that will double capacity, the addition of several new rickhouses and the installation of a new bottling line, all expected to be completed and in use within a few years.

Mark CoffmanLexington Brewing and Distilling CompanyMark Coffman could possibly be the busiest distiller in Kentucky these days and thats saying a lot. The Master Distiller of the Lexington Brewing and Distilling Company was not only the project manager for the companys recent $6 million dollar boutique Bourbon

distillery that opened in the city its named after, but also pulled double duty overlooking the ground breaking of a $20 million expansion for its brewery operations as well. Coffman also recently broke ground overseas, working on distilling projects in Carlow County, Ireland to make whiskey and also Haiti to start production of Haitian Rhum. Hes also leading the Alltech Academy of Craft Brewers and Distillers, a series of educational seminars designed for those interested in obtaining better knowledge about the alcohol business, with the first one being taught in Dublin, Ireland during the summer of 2013.

Willie PrattMichtersMichters Master Distiller, Willie Pratt has over 40 years of experience in the whiskey industry with in-depth knowledge ranging from selection of grain, to distillation, to barreling and maturation. Good naturedly referred to as Dr. No by Michters salespeople,

Willie is known for refusing to release whiskey for bottling until he feels it is just right, even though the whiskey may already be significantly older than the age stated on the label. Pratt is a proud native of Louisville, Ky where he, his wife Patsy, his children, grandchildren, and his great grandchildren live. Among Willies outside interests and hobbies are fishing in Florida, riding Harley motorcycles, and until recently when his parked plane was totaled on a runway, flying his Cherokee four-seater.

Chris MorrisWoodford Reserve and Old ForesterChris Morris came into the Bourbon industry in 1976 when he joined the Brown-Forman team in Louisville, Ky. While he has held sales and marketing duties during his career, Morris is known for his brilliance in operations and was named Master Distiller of the award winning Bourbon brands of

Brown-Forman in 2004. Morris enhanced his reputation as a gifted whiskey distiller in 2007, the first year of the now annual Master Collection release that allows Morris to show off his vision for innovative products, like aging Bourbon in former wine cask and using centuries-old methods such as the Sweet Mash process. Morris is also a world renowned spirits historian who travels the world as a brand ambassador for the Bourbon brands hes ultimately responsible for.

Greg DavisMakers MarkGreg Davis has been at Makers Mark since 2010, when he left the Master Distillers position at Bartons 1792 Distillery to become the main Bourbon maker at one of the worlds most recognizable brands. Because of his age (just north of 40), Davis is known by some industry insiders as the Baby Distiller, even though his 64, 200 pound-plus frame would suggest otherwise. Davis stepped up as Makers Marks Master Distiller after Kevin Smith left the position to become Beam Globals Head of Distilling Operations. Davis has a reputation of being extremely efficient, which is a skill almost all major Bourbon brands desire at their Master Distiller positions, as companies try to keep up with supplying the growing demands of consumers who want to buy more Bourbon.


After 200 years of making Bourbon in the backwoods of the Bluegrass, Jim Beam is going urban and expand-ing into the largest city in the Commonwealth. The Jim Beam Urban Stillhouse will be located in the heart of downtown Louisville at Fourth Street Live! It will give folks an understanding about the Bourbon without leav-ing the Louisville city limits.

Its much smaller in scope compared to the American Stillhouse [located in Clermont, Ky.], but its not meant to compete. Were considering it to be a stepping stone to the American Stillhouse, said Kimberly Bennett, Senior Director of Kentucky Beam Bourbon Experiences. It gives everyone a taste of Jim Beam and if they want to have a deeper dive into the history, heritage and art of Bourbon making then we would want them to come to the American Stillhouse.

The $5.2 million Urban Stillhouse is designed as a visitor center and tourist destination, equipped with a small working distillery, bottling line, and tasting experience along with merchandise for sale. Visitors will also have the option of filling their own special bottles of Bourbon Stillhouse Select, a distillery exclusive.

What weve found is distillery exclusives are something people look for when theyre [in Bourbon Country],

said Bennett. One question we get at the American Stillhouse is, What can I get here that I cant get in the stores, so; we definitely put that into our new experience.

The Urban Stillhouse is also the only distillery in Ken-tucky that visitors can enjoy late night. It will be open until 10:00 p.m. on Fridays and Saturdays and until 9:00 p.m. Monday through Thursday.

In terms of the Bourbon attractions that are open right now we are going to be open the latest. So, I think thats going to be a nice bonus for those staying in the hotels in downtown Louisville that are looking for something to do, said Bennett.

The Jim Bean Urban Stillhouse is joining several bour-bon-related tourism attractions planned in downtown Louisvillethey just say theyre happy to be a part of it. The grand opening will take place October 1st.

The Urban Stillhouse will complement the American Stillhouse, in Cleremont, Ky., where fans of Jim Beam can experience a more thorough look at the worlds largest Bourbon brand.

Jim Beam Urban StillhouseWhats New in Bourbon Country:


The Worlds largest liquor company, Diageo, broke ground in the rural countryside of Shelby County, Ky., in 2014 for its $115 million project to build a new state of the art distillery and warehouse operation that will be officially known as the Bulleit Distilling Company. This initial investment will include a 1.8 million proof gallon (750,000 9-liter cases a year capacity) still and six barrel storage warehouses while adding at least 30 full-time positions.

Speakers from the local government (including Kentucky Governor Steve Beshear) and Diageos upper manage-ment both raved about Tom Bulleits commitment to his namesake brands (Bulleit Bourbon and Rye) and how his determination has turned them into some of the fast-est growing and established Bourbon and Rye whiskey brands in the world. Diageo North American President Larry Schwartz even admitted that he didnt want to launch Bulleit Rye, but was convinced to do so by Tom. Bulleit Rye is now considered the leader in Rye whiskey market share in the world.

While finalization of these plans is still subject to ap-proval by local government, the project will represent a significant investment in Kentuckys growing Bourbon industry. As of now, there are over 5 million barrels of Bourbon aging in Kentucky. Diageo already holds the title of owning the largest Scotch (Johnnie Walker) and Canadian (Crown Royal) whiskey brands in the world,

so their expansion into Bourbon operations has been suspected by analyst and industry experts for years.

Over the last year, Diageos momentum in North Ameri-can Whiskey has accelerated with both flagship and new-to-world brands. Fueled by flavor innovations and consumer demand for premium brands with authen-ticity, Bourbon is currently the fastest growing spirits category in the U.S., enjoying 14% value growth for the last 52 weeks. This popularity is mirrored globally, with the super-premium price segment growing 24% over the last three years.

The 300 acres of property the Bulleit Distilling Company will one day operate on, will include plenty of space for expansion. Diageos North America Supply President Paul Gallagher shared, One of things Tom (Bulleit) and I did when looking at this facility and its potential. We do have the capability at this facility to grow even bigger.

The proposed distillery will be designed to fit in with the surrounding countryside and during construction Diageo will take measures to conserve the natural landscape in the area. Approximately 100 acres of land around the property line will act as a natural barrier to site operations. Diageo North America has a strong re-cord of achieving zero waste to landfill in its operations, and the company aims to achieve the same in Kentucky. Tom Bulleit pledged, This will be the most environmen-tally friendly distillery and neighbor to Shelby County.

Diageos New DistilleryWhats New in Bourbon Country:


Sway RestaurantMonday - Friday:Breakfast: 6:30am - 11:00amLunch: 11:00am - 2:00pmDinner: 5:00pm - 10:00pm

Saturday - Sunday:Breakfast: 7:00am - 12:00pmLunch: 12:00am - 2:00pmDinner: 5:00pm - 10:00pm

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Sway Bar Sunday - Saturday:Open at 11:00am

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EXCEPTIONAL FOOD,AMAZING ATMOSPHERE,RELAXING STAY.Combining the flavors of Southern kitchens, American favorites and Sunday dinners with the freshest ingredients from local farms, dairies and butchers.

When executives at the Wild Turkey distillery were initially discussing their visions for a new, much-needed visitors center at their Lawrenceburg, Ky., campus, they werent sure what they wanted, aside from a world-class facility that could accommodate the growing num-ber of visitors, but they knew what they didnt want.

They didnt want hokey attractions or overblown fea-tures. They didnt want the experience to be in your face. They didnt want, as master distiller Jimmy Russell eloquently put it, Disney World.

I remember the first day we sat down, said Eddie Rus-sell, Jimmys son and associate distiller at Wild Turkey, Jimmy was really big on not wanting Disney World, because hes such a traditionalist.

Jimmy is celebrating 61 years at the distillery this year, so it is forgivable, and even understandable, if the seasoned veteran of the Bourbon industry didnt want anything installed that could be considered as annoy-ing as the Magic Kingdoms Its a Small World boat ride, since Jimmy has a reputation of dropping by the visitor center to greet guests before they begin a tour.

Wild Turkey approached a handful of architects for potential designs and finally selected Louisville firm De Leon & Primmers plan - a tasteful and timeless 9,146-square-foot, two-tier center on a bluff overlooking Youngs High Bridge as it spans the Kentucky River 280 feet in the air. The buildings interior and exterior ap-pearance, designed in a way to resemble a tobacco barn, fits seamlessly into its rustic setting with just a few modern bells and whistles thrown in that Jimmy doesnt seem to mind, like a pair of interactive iPad stations

where visitors can take a virtual tour of the distillery - a nod to the younger generation of Bourbon fans.

For me, youve got to be a little modern to get the con-sumer that we have now. Our consumer has changed so much, it used to be people my age and older men. Now its 21- to 35-year-old male and females, so theyre com-ing in and they are used to iPads, Eddie said.

The iPad stations are in the first floor tasting area, adja-cent to an outdoor patio area. A long corridor featuring a timeline history of Bourbon and Wild Turkey leads guests down to the area, which also boasts the distill-erys old Vendome still, which was replaced when con-siderable upgrades were made to the distillerys produc-tion capabilities. The equipment change was so recent, all the varieties of Wild Turkey Bourbons on the shelves of the tasting room came from the still on display.

Weve got the old still here, and you get to see what it looks like inside, Jimmy said. When you took the tours, you couldnt see what it looked like inside because it was in operation. What youre drinking now came out of there.

The still rises between the levels to the second floor, an area Eddie calls the coup de force for the visitors expe-rience, offering sweeping vistas of the river. Perched at one of the tables looking out the windows, Jimmy gave a succinct assessment of his favorite amenity for the new visitors center.

Well, you can see, he said.

Wild Turkeys New NestWhats New in Bourbon Country:


Makers Mark

End the distillery tour at Makers Mark like you never have before. An art instillation, that opened in March of 2014 by the world famous Dale Chihuly, acts as an overhead canopy in the barrel room sending cascades of blue, green, amber and signature Makers Mark red hues of light down onto the barrels of aging sprits. The Spirit of the Maker is Chihulys first major installation

on public view in the Bluegrass. Makers Mark has also completed a new $4 million dollar visitors center that resembles an elaborate greenhouse and is decorated with a pot still and beautiful bourbon inspired mosaics.

Alltech Brewing and Distilling

Alltech Brewing and Distilling is unique by being both a distillery and a brewery. Its also the only location on the Kentucky Bourbon Trial where you can sample both Bourbon and beer. Located right in the heart of Lexing-

ton, with tours available daily, its hard to pass up the opportunity to sample their Town Branch Bourbon and Rye and collection of craft beer, including their barrel-aged ale and stout.

Peerless Distillery

Louisvilles newest distillery is one that has resurrected an old family brand that is rich in history. That history

is on display at Peerless Distillery Company and is now open for tours, Wednesday through Saturday 10:00 a.m. to 4:00 p.m. The name Peerless fell off the map until the current father-and-son team, of Corky and Carson Taylor, revived the brand. Their Rye and Bourbon arent for sale yet but will be available in 2017 and 2019 respectively, giving us something to look forward to. In the mean-time, theyre selling seven different flavors of their Lucky brand moonshine.

Bourbon BriefsWhats New in Bourbon Country:

Old Taylor

What used to be an abandoned defunct distillery, just a few miles from Woodford Reserve Distillery, is under-going a transformation to its former glory. When the 125-year-old Old Taylor Distillery was first constructed it featured castle-like architecture, sunken gardens and elaborate gazebos. Peristyle LLC invested over six mil-lion dollars in the distillery back in May 2014, and the restoration process has been taking place ever since. Well-known Kentucky gardener Jon Carloftis is using his green thumb to resurrect the historic landscape that will surround the distillery and new visitors center. The distillery will begin Bourbon production in January and will be open to the public on April 1st 2016. Distilling at Old Taylor will be run by the only female Master Distiller, Marianne Barnes. They wont start selling their Bourbon until it has had the proper amount of time to mature, but Old Taylor will also produce a gin, made with a Bour-bon recipe that uses botanicals grown on site.

Michters Downtown Distillery

Michters is continuing to make progress on their new downtown distillery, to be located in the historic Fort Nelson Building, across the street from the Louisville Slugger Museum and Factory. Renovations to the 1870s, four-story stone and brick building will transform it into Michters nearly $8 million trendy micro-distillery giving visitors the ability to become very familiar with their brand.

Buffalo Trace Visitor Center & Old Taylor House

Buffalo Trace recently expanded their visitor centervertically; a new second floor features four additional tasting bar areas, Gift Shop merchandise and artifacts from the distillery archives. A large vault is currently in the works that will house rare, old bottles for display. Buffalo Trace also preserved history by restoring the oldest building on site, and in Frankfort, the Old Taylor House. The house has held many roles and was at one time a laboratory for the distillery. The house will be incorporated into some of its existing tours.

The upstairs of the new Buffalo Trace Visitor Center


Ph: (KY) 606-309-5466 Alt: (TN) 865-441-1899www.jacolimo.com

Jaco Limousines & TransportationLet us chauffeur you through Bourbon Country

Your guide to Louisville, Lexington, Bardstown, Lebanon, Shepherdsville & Bowling Green

Plus: Distillery profiles & tour hours58 The Official Guide to Bourbon Country

Bed and Breakfasts are renowned for their warmth and hospitality. In the heart of Bourbon Country, some of our B&Bs take that even further by adding another B. This list details those establishments that have embraced the states signature spirit and offer guests some additional interactions with Kentucky Bourbon.

BardstownBeautiful Dreamer B&BEnjoy selected Bourbon breakfast specialties, and (in season) Dans scrumptious homemade Bourbon chocolate fudge.440 E. Stephen Foster Ave

Bourbon Manor Bed & BreakfastBourbon Lovers Paradise...from its Bourbon-themed accommodations, Bourbon Caf and Bourbon Bar (opening 2014), and its Bourbon Spa with its Bourbon-oriented treatments.www.bourbonmanor.com

Cabin in the WoodsYou and your guests will receive a Bourbon Country Gift Basket, including Bourbon treats, upon arrival at this serene family getaway. You can swim, hike, fish, or just enjoy the countryside.1365 Shady Lane, Boston, KY

Springhill Winery, Plantation and B&BEvening reception featuring Plantation Bourbon Tea or Bourbon Lemonade, fruit and cheeses. Highlights of the country breakfast include praline French toast and Springhills Bourbon syrup, Bourbon glazed ham, and even Bourbon grits. www.springhillwinery.com

Red Rose InnBegin your day with a delicious country gourmet breakfast with homemade goodies such as Chocolate Panna Cotta with chocolate Bourbon sauce, Peach Bourbon patchwork cobbler and other Bourbon treats. End you day with delicious Bourbon almond toffee. www.redroseinnbardstown.com

Eagle Hill Manor Bed & BreakfastStart your Bourbon Country Experience with our homemade Apple Bourbon Jelly as part of our home cooked country breakfast.www.historiceaglehillmanorbb.com Talbott TavernEarlier owners of the Talbott Tavern include T.D. Beam (Jims brother) and Tom Moore who started his own distillery at the location where Barton distillery is now. Before turning in have a taste of some of the finest Bourbons made with our Bourbon sampler.www.talbotts.com

Bowling GreenSpongie Acres Bed & Breakfast Enjoy homemade Bourbon truffles upon check-in and Bourbon-inspired recipes. Gift shop includes Bourbon display.www.spongieacresbedandbreakfast.com

The Candle LoftNestled above Candle Makers on the Square, enjoy one of their Bourbon Candles as a gift and Bourbon truffles on arrival.www.thecandleloft.net

LouisvilleAleksander House Cooking with Kentuckys Own Bourbon expert, guests will enjoy recipes from A Splash of Bourbon by David Domine.www.aleksanderhouse.com

Inn at Woodhaven Guests are offered after dinner liqueurs including Wild Turkey Honey Bourbon. Breakfast includes old fashioned French toast made with challah bread topped with a caramel Bourbon banana sauce and finished with a Bourbon chocolate sauce.www.innatwoodhaven.com

1888 Rocking Horse Manor Stay in a former Bourbon Barons home and enjoy the craftsmanship that went into the great homes of Old Louisville. Enjoy a glass of Bourbon in the parlor or library with wet-bar or outside in the courtyard in view of the original carriage house.www.rockinghorse-bb.com Central Park B&B Serving Bourbon baked apples, maple Bourbon French toast with Bourbon syrups. Enjoy Louisvilles famous Bourbon Happy Balls in every room.www.centralparkBandB.com Dupont Mansion B&BEnjoy Bourbon inspired breakfasts and evening desserts. Special packages include an Urban Bourbon Bus Tour, Bourbon Baron walking tour and premium Bourbon gifts.www.DuPontMansion.com

Inn at the Park Enjoy Bourbon inspired breakfasts and evening desserts. Special packages include an Urban Bourbon Bus Tour, Bourbon Baron walking tour and premium Bourbon gifts.www.InnatPark.com

Samuel Culbertson MansionBreakfast includes a house made Bourbon sauce daily and many changing recipes laced with premium Bourbons. Over 20 different premium Bourbons in house in addition to a generous collection of vintage Bourbon decanters.www.culbertsonmansion.us

Bluegrass Country Estate Bed and Breakfast A unique Bed and Breakfast on a Horse Farm, combines Kentuckys Best; Horses and Bourbon with evening samplings of Kentucky Bourbons and morning workouts of up and coming Thoroughbreds. www.bluegrasscountryestate.com

More information about the BB&Bs can be found at www.bourboncountry.com

Bourbon, Bed & Breakfast

ouisvilles rich Bourbon heritage begins with its

strategic location along the Ohio River in the late 18th century, when

frontier farmers in Kentucky first started using the lands distinctly limestone-filtered water to distill whiskey. As Louisville became a vital commercial hub in the second half of the 19th century, the citys Main Street was dubbed Whiskey Row due to the large concentration of Bourbon-related offices and warehouses centered in the district.

Prohibition, and other political and economic forces, took its toll on Louisvilles Bourbon industry through the 20th century, but a renaissance in Americas NativeSpirit in the 1990s spurred a renewed emphasis on Louisvilles Bourbon heritage, and as well as the city itself on the national stage.

Visitors to Louisville have ample opportunities to explore many Bourbon-related attractions in town or use the city as a home base when exploring Bourbon Country.

Be sure to pick up a free passport to Louisvilles Urban Bourbon Trail while youre in town in which dozens of bars and restaurants, all with more than 50 different varieties of Bourbon, are detailed and mapped just dont try to complete the trail in one day.

Visit www.bourboncountry.com for information about where to get a passport or stop by the Louisville Visitor Center at 4th & Jefferson Streets next to the Hyatt Hotel.

Home of the Kentucky Derby and the Urban Bourbon Trail

Louisville, Kentucky

L60 The Official Guide to Bourbon Country

Eat & DrinkThe Urban Bourbon Trail showcases Louisvilles best culinary talent and combines it with a culture of bourbonism that has made the city famous. Louisville is the Center of the Bourbon Universe, steeped in bourbon history and featuring such landmarks as Whiskey Row and Distillery Commons. We do it all, and we do it with bourbon. You can pick up an Urban Bourbon Trail Passport at any of the stops listed, each of which carries a minimum of 50 bourbons. When you collect 6 stamps, you will become an Urban Bourbon Trailblazer with a t-shirt and certificate to prove it!

Asiatique offers Pacific Rim fusion cuisine and features local produce when available. Happy hour options include many small plate offerings and house-specialty cocktails. Theres even a late night menu for those end-of-evening cravings.1767 Bardstown Rd. (502) 451-2749 asiatiquerestaurant.com

Bistro 301 partners with many local farmers to serve regional favorites with a farm-to-table twist. The cocktail menu includes a cheeky cocktail called the Louisville Lip, made of Old Forester, fresh squeezed orange, bitters, basil, and soda.301 W Market St. (502) 584-8337 bistro301.com

Bourbon Raw is a brand-new reboot of the former Makers Bourbon House & Lounge in the popular Fourth Street Live district. The menu features upscale Southern cuisine with bourbon influences and an extensive bourbon list.446 S 4th St. (502) 568-9004

Bourbons Bistro, established in 2005, is a bourbon and foodie paradise. Upscale Southern cuisine including Spicy Fried Oysters and Pork Belly Grilled Cheese rounds out the strong food menu, but the bourbon menu is stronger with over 100 bourbons offered.2255 Frankfort Ave. (502) 894-8838 bourbonsbistro.com

Bristol Bar & Grille in Downtown Louisville has an extensive whiskey list that includes 75 bourbons and a variety of Scotches. The menu features such local favorites as Hot Brown Mac and cheese and Kentucky Bourbon Shrimp.614 W Main St. #1000 (502) 582-1995 bristolbarandgrille.com

Bristol Bar & Grille in the Highlands has a bourbon menu that showcases not only Kentuckys native spirit, but also award-winning bourbon cocktails. Start off with Bristols Truffle Fries and move on to Shrimp and Grits, or one of many other local favorites.1321 Bardstown Rd. (502) 456-1702 bristolbarandgrille.com

Brown Hotel Lobby Bar is located in the historic Brown Hotel, where the famous Hot Brown open-faced sandwich was invented in 1926. Pair your Hot Brown with anything from the thorough bourbon list, or try one of the bars excellent bourbon cocktails.335 West Broadway (502) 583-1234 brownhotel.com

Bucks Restaurant offers upscale dining complete with white linens and fresh flowers. Dishes such as

the Bourbon Chicken Saltimbocca showcase the versatility of Kentuckys Native Spirit. House-made cocktails such as The Scarlett OHara Martini, made with Old Forester, compliment the vast bourbon menu.425 W Ormsby Ave. (502) 637-5284 buckslou.com

Charrd Bourbon Kitchen & Lounge boasts over 200 bourbons, and thats just the beginning. Included on the upscale casual menu is chilled bourbon chicken on the Eastern Salad, bourbon mayo on the Turkey Burger, and Makers Mark Bourbon Ribs. Located in the Louisville Marriott East.1903 Embassy Square Blvd. (502) 491-1184

Derby Caf at the Kentucky Derby Museum features lunchtime standards such as soups and salads, but this menu also has a Derby City twist. There are Country Ham Wontons, Kentucky Burgoo, and a Triple Crown Sandwich. No visit to the home of the Kentucky Derby would be complete without a Mint Julep!704 Central Ave. (502) 637-1111 derbymuseum.org

Dish on Market offers breakfast, Power Hour lunches, and dinner, as well as house-made cocktails, bourbon, and other wine and spirits. Knob Creek Chili is a regular feature on the menu, as are bourbon glazed steaks and salmon.434 W Market St. (502) 315-0669 dishonmarket.com

Doc Crows Southern Smokehouse and Raw Bar is located in the historic Whiskey Row section of Main Street. The menu boasts over 100 bourbons and 60 additional whiskeys as well as smokehouse fusion favorites such as Beef Brisket Tacos and Fried Green Tomatoes.127 W Main St. (502) 587-1626 doccrows.com

Down One Bourbon Bar & Restaurant is located in the beautiful and historic Galt House Hotel, an iconic part of Louisvilles skyline. Try one of their 160 bourbons and take your picture in front of the #GetSplashed wall out front before trying the award-winning Three Little Pigs sandwich. 321 W Main St. (502) 566-3259 downonebourbonbar.com

Harvest is located in the ultra-hip NuLu neighborhood. The menu changes seasonally according to what is available from local farmers. The bourbon and cocktail menu features over 100 bourbons, nearly 50 other whiskeys, and handcrafted cocktails with a Harvest twist.624 E Market St. (502) 384-9090 harvestlouisville.com

Haymarket Whiskey Bar has the feel of a dive bar complete with Dr. Who Pinball, but there are also 150 bourbons, including many rare and dusty finds. While theres no food to snack on here, theres plenty of entertainment and special events.331 E Market St. (502) 442-0523 haymarketwhiskeybar.com

Jockey Silks Bourbon Bar in the historic Brown Hotel offers 150 bourbons, bourbon flights, and house-made bourbon cocktails as well as classic bar fare. Located in the Rivue Tower, second floor.140 N 4th St. (502) 589-5200

Lillys Bistro, the 2015 Open Table Diners Choice winner, is tucked away in a sleepy corner of the Highlands. Southern-style farm-to-table cuisine is complimented by an extensive bourbon list and hand-crafted cocktail menu.1147 Bardstown Rd. (502) 451-0447 lillysbistro.com

Manny & Merle, located in the Whiskey Row district of Main Street, features upscale Tex-Mex Southern fusion food such as Brisket Tacos and Bourbon Maple Chicken Wings. The cocktail menu includes an Old Grandad Root Beer Float in addition to an extensive bourbon and tequila list.122 W Main St. (502) 290-8888 mannyandmerle.com

Marketplace Restaurant at Theater Square offers upscale fusion cuisine with multiple influences, from Southern to Eastern and everything in between. The house-made cocktails carry on this fusion influence, and the bourbon menu is solid.651 S 4th St. (502) 625-3001 theatersquaremarketplace.com

North End Caf has two locations offering extensive menus from breakfast thru dinner, each featuring farm-to-table options. Breakfast is served all day, so you can have your House-Smoked Trout Hash with a bourbon any time youd like.2116 Bardstown Rd. (502) 690-4161 1722 Frankfort Ave. (502) 896-8770 northendcafe.com

Patrick OSheas in Downtown Louisville features Irish-inspired Southern cuisine including a Benedictine BLT, a local favorite, and Kerns Original Derby Pie. Located in the Whiskey Row district.123 W. Main St. (502)708-2488 osheaslouisville.net

Proof on Main is located inside the posh 21C Museum Hotel. Named the Best American Hotel Bar at Tales of the Cocktail 2015 Spirit Awards, Proofs menu offers award-winning Southern-inspired farm-to-table cuisine with an upscale dining experience.702 W Main St. (502) 217-6360 proofonmain.com

Ramsis Caf on the World bills its menu as Global Comfort Food, including a multitude of vegetarian options and a Wellness Menu. Guests can also create their own bourbon flights from the impressive bourbon list.1293 Bardstown Rd. (502) 451-0700 ramsiscafe.com

RYE on Market, located in the hip NuLu district, features upscale farm-to-table cuisine and menus that change seasonally. Breads are baked in-house, butchering is done in-house, and juices are pressed in-house. At least as much care goes into the cocktails and the bourbon offerings.900 E Market St. (502) 749-6200 ryeonmarket.com

Sidebar at Whiskey Row, in an historic limestone building built by L&N Railroad in 1877, serves gourmet burgers and bourbon. The cocktail menu features multiple whiskey drinks as well as barrel-aged cocktails.129 S 2nd St. (502) 384-1600 sidebarwhiskeyrow.com

Sway, located in the Hyatt Regency Louisville, features seasonal farm-to-fork menus and family-style dining in a casual and inviting atmosphere. The cocktail menu includes multiple bourbon cocktails, including a Kentucky Sunday.311 S 4th St. (502) 581-1234

The Bar at BLU Italian Grille specializes in bourbon cocktails such as the Chocolate Julep Martini and a Marmelade Old Fashioned. They also notably offer a Bottled In Bond Bourbon collection in addition to an always changing bourbon list. Located in the Louisville Marriott.280 W Jefferson St. (502) 671-4285 blugrille.com


The Old Seelbach Bar in the historic Seelbach Hilton Hotel recently underwent a major renovation. Cocktails are made from scratch, and the menu features upscale bar fare. The hotel has been featured in several movies, including the most recent version of The Great Gatsby.500 S 4th St. (502) 585-3200

The Silver Dollar, situated in a renovated fire house, is where youll almost always find vintage country music records playing on the turntable. Upscale Southern Fare such as Fried Okra and Chicken and Waffles are complimented by handcrafted cocktails (syrups made in-house) and an extensive bourbon menu.

1761 Frankfort Ave. (502) 259-9540 whiskeybythedrink.com

a Pub Under the Bridge is located in a building with a lot of history, including the Great Flood of 1937. The menu includes pub-grub favorites such as fried pickles, beer cheese, pizza, and burgers. The bourbon menu is divided into regions.150 W Washington St. (502) 618-4829 trollpub.com

Varanese, in the Clifton neighborhood, offers an upscale dining experience and a menu of upscale farm-to-table Southern fusion cuisine. The bourbon menu is solid, and the bar is well-stocked with wine and spirits.2106 Frankfort Ave. (502) 899-9904 varanese.com

Vincenzos Italian Restaurant has hosted many celebrities over the years and is a Best of Louisville winner. Both the service and the Italian fare are top notch, and the bourbon list is complimented by an expansive wine menu.150 S 5th St. (502) 580-1350 vincenzositalianrestaurant.com

Volare Italian Ristorante offers top notch Italian fare in an upscale setting served with Southern hospitality. Pair your dinner with a Mediterranean Mint Julep, a recipe unique to Volare, or order off the bourbon menu, categorized by distillery.2300 Frankfort Ave. (502) 894-4446 volare-restaurant.com

StayThe Louisville area boasts over 17,000 hotel rooms ranging from basic to historic in every price range. When you combine this with the Urban Bourbon Trail, distillery tourism options, and proximity to The Kentucky Bourbon Trail, Louisville is the perfect place to stay when youre exploring Bourbon Country. A stay at one of these bourbon-loving hotels will be the bourbon glaze on your visit! Many on the list offer special bourbon tourism packages.

Louisville Marriott DowntownLocated in the heart of downtown within walking distance to most museums and attractions including popular tourist destination Fourth Street Live, this hotel is home to BLU Italian Grille on the Urban Bourbon Trail. This Four Diamond hotel includes a fitness center, pool, and beautiful views of Downtown Louisville.280 West Jefferson St. marriottlouisville.com

21c Museum HotelSituated on Museum Row, this 90 room boutique hotel features a contemporary art museum with quirky design elements such as eyes that stare back at you in the lobby restroom. Its also home to Proof on Main and is walking distance to many other stops along the Urban Bourbon Trail. In addition to traditional rooms, the Cyclone Room features a sculptural installation and a vintage vinyl collection. Named one of Travel + Leisures Top 500 Best Hotels in the World.700 West Main St. 21cmuseumhotels.com/Louisville

Brown HotelThis historic Four Diamond hotel, opened in 1923, is the home of the often-emulated Hot Brown open-faced sandwich. The Brown Hotel Bar is a favorite stop on the Urban Bourbon Trail, and the hotel is within walking distance of the popular Fourth Street Live tourist destination as well as many other downtown attractions. Named one of Travel + Leisures Top 500 Best Hotels in the World.335 West Broadway brownhotel.com

Seelbach HotelThe Seelbach Hilton opened in 1905 and features grand turn-of-the-century architecture. Parts of the most recent Great Gatsby were filmed here, and F. Scott Fitzgerald spent time at the hotel with such characters as the famous Prohibition-Era bootlegger George Remus. The Old Seelbach Bar is a Bourbon Country destination, and the location is right in the middle of the 4th Street business and tourism district.500 South 4th St. seelbachhilton.com

Galt House HotelThe Galt Houses two towers are an integral part of Louisvilles riverfront skyline, adding Southern charm to the urban landscape with lighthouses atop both structures. Both Jockey Silks and Down One Bourbon Bar call this massive hotel

complex home, and its within walking distance of many downtown attractions. Mint Julep Tours depart from the Galt House.140 North 4th St. galthouse.com

Hyatt Regency LouisvilleLocated right in the middle of the popular 4th Street business and entertainment district, the Hyatt Regency Louisville features an indoor heated pool, an outdoor tennis court, and 24 hour fitness center to help you keep your strength up during your trek through Bourbon Country. Sway offers family-style Southern cuisine.311 South 4th St. louisville.hyatt.com

Louisville Marriott EastFar away from the hustle and bustle of downtown, the Louisville Marriott East is home to Charrd Bourbon Kitchen. Charrd showcases the versatility of Kentuckys Native Spirit, while the hotel offers a suburban base for your Bourbon Country getaway.1903 Embassy Square Blvd. marriott.com/Louisville

ShopOf course youll want to stock up on unique souvenirs from your Bourbon Country adventure, and Louisville has no shortage of distinctive finds. Bottles of bourbon make excellent souvenirs when youre participating in bourbon tourism, but there are plenty of other bourbon-inspired options.

A Taste of Kentucky offers a wide variety of Louisville and Kentucky gifts and collectables, from bourbon barbecue sauce to Derby hats when they are in season.Three Louisville Locationsatasteofkentucky.com

Art Eatables is the only Stave and Thief Society Bourbon-certified chocolatier in the world. Cocoa varieties are paired with the right bourbon and topped with a Bourbon Information Token signifying whats inside.

631 South 4th St. arteatables.com

Bourbon Barrel Foods is the home of Americas first and only soy sauce microbrewery. Products include bourbon barrel aged soy sauce, bourbon barrel smoked salt, sugar, and spices, and Woodford Reserve Bourbon Cherries among many others.2710 Frankfort Ave. bourbonbarrelfoods.

bourbon country visitor guide 2015

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