Woodford Reserve Bourbon Dinner at Capital Grille

I recently attended a media dinner event hosted by The Capital Grille and Woodford Reserve. It was a wonderful way to kick off Derby Season, try the menu and Derby-inspired cocktails at Capital Grille, and hear from one of my very favorite people in the distilling industry, Brown-Forman Master Distiller Emeritus Chris Morris.

We started the evening with a Woodford Spire (the most popular cocktail at the Derby), while Mr. Morris signed 2024 Kentucky Derby Woodford Reserve bottles for the attendees. This year’s Woodford bottle, which commemorates the 150th running of the Derby, is absolutely stunning! I’m thrilled to add it to my collection!

We then enjoyed a five course dinner, paired with Woodford Reserve bourbon cocktails. It was my first time dining at the Louisville location of the Capital Grille, and everything was so delicious!

The first course was a prosciutto wrapped scallop, over heirloom tomato salad and a Grand Padamo Tuile, served with a Derby Spire. This was a perfect pairing. The acidity of the tomatoes cut the saltiness of the prosciutto and the briny note of the scallop beautifully. The bright, citrusy notes of cranberry and lemonade in the Spire were a lovely accompaniment!

The second course was a roasted chicken breast accompanied by a risotto stuffed mini bell pepper, paired with a Woodford Reserve mint julep. This was a light, refreshing and lovely course. I especially enjoyed the risotto, which was rich but not overpowering.

The third course was a gorgonzola-crusted double-cut lamb chop with pomp puree and a red wine reduction, paired with a Manhattan, made with equal parts Woodford Reserve Double Oaked and Woodford Reserve Rye. This was my favorite meal of the evening. The flavors were rich and complex, and the chop was perfectly prepared. The gorgonzola stood up to the rich flavor of the meat, and the inclusion of both sweet (Double Oaked) and spicy (Rye) whiskies provided a very balanced cocktail that complemented the course.

The fourth course was a sliced filet over roasted Japanese sweet potato, topped with chimichurri and paired with a blackberry bourbon sidecar. Oh my, was this one delicious! The filet was flavorful, and the bright garlic-and-parsley notes of the chimichurri worked with the rich berry notes in the cocktail. If you find yourself at a Capital Grille location this spring, you definitely should try the sidecar. It’s a lovely cocktail.

The final course of the evening was a flourless chocolate espresso cake with mixed berry couli, paired with a fat-washed bourbon espresso martini. This was an absolute treat, with strong notes of chocolate and coffee paired with a complex note of smoky bacon and a bright berry sauce. The cake and cocktail made a lovely ending for the evening!

The Capital Grille was so gracious — the restaurant’s GM and chef talked us through each course, the servers were efficient and friendly, and the meal was terrific. Mr. Morris reminisced about past Derby seasons and Woodford Reserve’s long history with the Kentucky Derby. It was such a wonderful evening of great food, great company, and great bourbon. Thanks so much to Woodford Reserve and the Capital Grille for their hospitality!

Heaven Hill Springs Distillery Groundbreaking

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

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

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

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

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

Whiskey Wednesday: Old Wm. Tarr Manchester Reserve Whiskey

There’s nothing I love more than a deep dive into Kentucky — and whiskey — history, and RD1 Spirits Old Wm. Tarr Manchester Reserve whiskey provides just that.

The original William Tarr was a Kentuckian and entrepreneur who was born in 1824 in Paris, Kentucky. He is said to have begun selling watermelons from his family’s farm while still in high school. After a few business endeavors — including stints in land speculation and at another whiskey venture, Tarr was at one point described as “one of the money kings of the Blue Grass.” He purchased the Ashland Distillery, which had the distinction of receiving the first federal distilling license, RD1, on Manchester Street in Lexington in the 1870s.

I love how the RD1 Spirits company pays homage to an early distiller through this product’s branding. I also love the fact that UK Football Coach Mark Stoops is a minority investor. If you love Lexington history, there are so many “Easter eggs” in the Old Wm. Tarr branding!

Old Wm. Tarr Manchester Reserve is a blended whiskey — 8-year rye and 7-year bourbon — that pays tribute to Tart’s legacy. A 114 proof juice, it provides the spice of a rye and the caramel notes of a bourbon.

RD1 graciously sent me a review bottle of Old Wm. Tarr, along with a stunning Lexington Silver barrel beaker. This cup pays homage to Asa Blanchard, an 18th century Lexington silversmith often called the “Paul Revere of the South.” Blanchard’s original design mimics the lines of a whiskey barrel. It’s a perfect pairing for anyone who loves good whiskey and Kentucky history!

Cheers, y’all!

Booze News: Maker's Mark Keeneland Bottle

The 2022 Maker’s Mark Keeneland commemorative bottles are here!

This year's gorgeous collectable bottles feature one of three distinct label designs depicting scenes of Thoroughbred racing. The bottles feature the work of artists Sandra Oppegard, Andre Pater or Tyler Robertson. This year’s bottles will benefit Horse Mania, the public art initiative of LexArts, greater Lexington’s premier cultural development, advocacy and fundraising organization.

Each bottle is signed by the artist who created the design, along with Keeneland President and CEO Shannon Arvin, Maker’s Mark Eighth Generation Whisky Maker & Managing Director Rob Samuels and one of three of the winningest female riders in Keeneland history: Julie Krone, Rosie Napravnik and Donna Barton Brothers.

“Keeneland is committed to supporting public art exhibits like Horse Mania, which have coincided with some of the major equestrian events at the racetrack and in our community and celebrate the vibrant cultural importance of our sport to the Commonwealth and the international stage,” Keeneland President and CEO Shannon Arvin said in a press release issued today. “We are excited to continue our longstanding collaboration with Maker’s Mark in support of LexArts.”

“At Maker’s Mark, we share LexArts’ commitment to celebrating and encouraging public art, such as those at our distillery in Loretto,” said Eighth Generation Whisky Maker & Managing Director Rob Samuels via press release. “I’m proud our long partnership with Keeneland allows us to support the popular Horse Mania in such a meaningful way.”

The three bottles will go on sale Friday, April 8, opening day of Keeneland’s 2022 Spring Meet. Bottles will be available at Lexington-area Liquor Barn Stores.

(Photos courtesy Maker’s Mark)

Easy Fourth of July Entertaining Ideas

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

The Pioneer Woman’s Watermelon Salsa

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

• 1/2 whole small seedless watermelon, diced

• 1/2 whole red onion, diced

• 1 whole red bell pepper, seeded and diced

• 1 whole green bell pepper, seeded and finely diced

• 1 whole yellow bell pepper, seeded and finely diced

• 2 whole jalapeños, seeded and finely diced

• 1 whole bunch cilantro, chopped

• Juice Of 1 To 2 limes

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

Directions:

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

Kentucky Mule

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

• 2 oz Maker’s Mark

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

• Lime wedge

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

Mocktails

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

Cheers, y’all!

Old Forester Old Fashioned

Today is National Cocktail Day, y’all. Now, I’m not usually one for these made-up internet holidays, and these days I’d rather sip my bourbon neat rather than mix up a cocktail. But, it was such a lovely afternoon to sit on the porch and enjoy an Old Fashioned.

The Old Fashioned claims its roots in the late 19th century, at Louisville’s famed Pendennis Club. I’ve heard it called Louisville’s official cocktail, and the official drink of Thurby. Whatever you call it, the sweet syrup, tart bitters, strong bourbon and hint of orange make for a lovely cocktail. You can sweeten it with a wheated bourbon or you can add a high-proof pour to even out the edges. It’s usually a great sipper, unless your bartender goes overboard with the bitters.

The best Old Fashioned I ever drank was during an interview and tasting experience. Jackie Zykan, the Master Taster at Old Forester, made the perfect OldFo Old Fashioned as we talked and tasted at the Brown-Forman Shively Warehouse. While this was kind of a once-in-a lifetime experience — trust me when I say that Jackie is one of the coolest, most knowledgeable, and all-around awesome people you’ll ever meet and I can only dream of being a badass like she is— we can all try her recipe at home.

The Perfect Old Fashioned Recipe, via Old Forester

INGREDIENTS

• 2 oz. Old Forester 100 Proof

• 0.5 oz. Demerara Syrup (2:1)

• 2 dashes Angostura™ Bitters

  Combine ingredients in mixing glass. Stir with ice. Strain over ice in a double old fashioned glass. Garnish with lemon and orange peel.

Cheers, y’all!

Maker's Mark Wood Finishing Series 2021 FAE-01 Review

When Bob and I visited the Maker’s Mark distillery a few weeks ago, we picked up a bottle of the latest limited release in the Maker’s Mark Wood Finishing Series, FAE-01. We’ve tasted it a couple of times now, and we’ve really found it to be the most complex, fruit-forward, interesting bourbon expression we’d tried in a while. I absolutely love this one, y’all.

The Wood Finishing Series was launched in 2019 as an extension of the Maker’s 46 and Private Selection expressions. which finish fully mature Maker’s Mark bourbon in barrels made of a combination of specially-selected charred and toasted oak staves to produce more intense and pronounced flavors. The 2019 (RC6) and 2020 (SE4xPR5) were each made using distinct wood profiles. The first release of 2021, FAE-01, uses virgin American oak staves that have been toasted on one side and left raw on the other, coaxing out both strong earthy flavors and bright, fruity notes.

The release’s name comes from the fatty acid esters which are formed throughout the distilling and fermentation process. Here, the non-chill filtering process favored by Maker’s Mark is crucial. “Non-chill-filtering allows long-chain fatty acid esters (FAEs) to remain in the liquid, which contributes to the creamier mouthfeel and helps preserve and elevate the fruit notes,” a distillery press release explains. The result is really something special.

Maker’s Mark Director of Innovation Jane Bowie noted in the same press release that this expression “tastes just like a barrel warehouse smells.” This is a stunningly succinct and accurate description of FAE-01. All the delightful notes that hit your nose on a warehouse tour are captured in the flavor of this bourbon. It’s a definite must-sample for bourbon lovers. If you run across a bottle of this one, you should definitely pick it up!

FAE-01 retails at $60. A companion expression, FAE-02, will be released in the fall.

We obviously had to taste this one a couple of times to get it all right.

Maker's Mark Wood Finishing Series 2021 FAE-01 Tasting Notes

Mash Bill: 70% corn; 16% red winter wheat; 14% malted barley

Finishing Wood: 10 virgin toasted American oak staves

Proof: 110.6 (cask strength)

Nose: fruit-forward notes of blackberries, bing cherries, and figs; opens to molasses and a strong note of rickhouse wood.

Palate: bing cherries and lemon zest, demamara sugar, toasted oak, and plums.

Finish: creamy with a lingering balance of earthiness and sweetness.