Woodford Reserve 2025 $1,000 Mint Julep

Yesterday, Woodford Reserve presented the 2025 $1,000 and $5,000 mint juleps and the charity partner, Our Mims Retirement Haven, in a press conference at Churchill Downs.

I never miss this press conference; it signifies the start of Derby season for me and I love that this program gives back to the equine community in a significant manner. This year’s charitable recipient, Our Mims, is a farm devoted to the care of thoroughbred mares in their later years. The haven’s motto is “Specializing in restoring health and spirit in aged mares”, which I think is so crucial, when you think about all that female horses have given the equine industry, both in breeding and racing. It was really touching to hear the haven’s President, Pete Mirabito, talk about his late wife Jeanne, who founded the haven. Jeanne’s deep connection with the prize-winning filly Our Mims, whom she rescued in 1997, led to the haven’s establishment.

This year’s charity mint julep program honors the three fillies who have won the Kentucky Derby — Regret, Genuine Risk, and Winning Colors — by combining three kinds of mint in the drink. A total of 151 hand-crafted julep cups, 51 fine polished pewter and 100 sterling silver with a heavy 24 karat gold plate, are available for purchase. Net proceeds from the sale of this year’s julep cups benefit Our Mims Retirement Haven. You can learn more about the $1,000 and $5,000 mint julep program here.

Cheers, y’all!

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!

Family-Friendly Kentucky Derby Party

Dress: On sale now | Shoes| Hat (old J. Crew Factory)

The other day, I had a FaceTime call with my 6 year-old niece. “Saturday is May 1st,” she said, “that means it’s also Derby Day!” She then invited me to her Kentucky Derby party, which she’s holding with her sister and my parents. I’m still strongly considering her invitation, even if it is three hours away.

This isn’t a Derby when I’m up for going to the track. I’m so glad the race is on for people who want to attend, but my Covid experience has left me both still wary of crowds and not fully able to wear a mask for long periods of time. I’m skipping the track this year, but a fun, family-friendly Kentucky Derby party sounds fabulous. I’ve put together some ideas for a fun outdoorsy party — I love that there’s nothing fancy or overwhelming about it, it’s full of Kentucky traditions, and it’s as much fun for a 6 year-old as it is for the rest of us!

I kept the decorations simple, using things that could withstand a spill or a drop. I love this inexpensive pin display banner for the bourbon/mint julep and Derby Festival pins I’ve acquired over the years. It tells a fun story of past events we’ve loved and adds a cute little vintage touch to a tree!

I used an old quilt as a tablecloth and grabbed a few kids’ jockey hats in the Derby Party section at Kroger to use as party favors. I also found a vintage Louisville Stoneware Derby-themed flower pot that was perfect for the occasion!

I kept the menu simple as well — mini Derby Pies from Kern’s Kitchen, pimiento cheese and Benedictine sandwiches, crudités with Hall’s Beer Cheese, and Woodford Reserve Bourbon Balls. All of these dishes are traditional Kentucky favorites, and all I had to do was assemble the sandwiches and cut up the vegetables. I used my Stoneware & Co Bachelor Button dishes to continue the theme of a traditional Kentucky event!

Of course, I had to have mint julep ingredients on hand — including bottles of Woodford Reserve and Old Forester for those who choose to imbibe and Ale-8-one for those who don’t. I love freezing some Ale-8 until it’s a slushy consistency then serving over crushed ice with a mint sprig for a julep mocktail that everyone can enjoy!

If you’re looking for recipes, or if you want to take a sure-to-be-appreciated hostess gift, Chef Ouita Michel’s new cookbook, Just a Few Miles South, is the absolute best! Ouita is one of my very favorite people, and her first-ever cookbook is filled with the Kentucky Comfort Food we all love at her restaurants! It would also be a great prize if your party does a Derby Horse Pool or other games!

Cheers to Derby, however you choose to celebrate this year!

Silks Bash 2021

Hey y’all. It’s hard to believe that Derby is almost here!

With Kentucky Derby tickets severely limited, most of us are sticking pretty close to home over the next week. Fortunately, there are still fun ways to observe some of Louisville’s best parties. This year’s Sliks Bash has transitioned to a #partyinabubble format — you can stream the festivities, enjoy delicious drinks and snacks, and, most importantly, support Operation Open Arms!

Operation Open Arms is an incredible local charity that provides clothing, housing, transportation, and food as well as a safe and loving environment to children whose mothers are incarcerated. Operation Open Arms serves as a state-licensed private child-placement agency and seeks to offset the difficulties that often arise from parental incarceration, including financial difficulties, instability in relationships, school behavior, performance difficulties, low self-esteem, and feelings of shame. The statistics are staggering, y’all. Seventy-five percent of incarcerated women are mothers. The average age of children with an incarcerated parent is 8 years old; 22% of the children are under the age of five. The likelihood of parental reunification for children of incarcerated mothers is 21%; the average for other children in foster care is 40%. This charity is doing amazing work to give children a stable and loving foundation, and some tickets to Silks Bash are as affordable as $50!

(My dogs have been fascinated by this horse balloon for days!)

The folks at Operation Open Arms were kind enough to share a Party in a Bubble kit with me, and it is so fun! There’s everything you need to throw your own little gala at home, from a 2021 Woodford Reserve Kentucky Derby Commemorative bottle to snacks from Wiltshire Pantry to julep cups!

The virtual Silks Bash includes a cocktail lesson from Woodford Reserve Assistant Master Distiller Elizabeth McCall (one of my very favorite people in the bourbon industry) and music by celebrity DJ James Kennedy (I’m told by people who are less out-of-touch than me that he’s on a Bravo show…). The event will be held Oaks Night, Friday April 30, from 8 - 10:30 pm. Tickets are available here. Today, April 23rd, is the last day to order the party kit for shipping; you have until the 27th to order for local pickup!

Thanks so much to Operation Open Arms and Lemonade PR for the Silks Bash kit and for inviting me to spread the word about this amazing event!

Richard Sullivan Art Exhibit at Stoneware & Co

I hope y’all can join me tomorrow night at Stoneware & Co. for the Opening Reception for their latest art exhibit, Breaking Through: The latest works of Richard Sullivan. Mr. Sullivan, a Louisville native, holds a degree from the Savannah College of Art and Design and played six seasons of professional baseball with the Atlanta Braves. Mr. Sullivan created the art for the 2020 and 2021 Woodford Reserve Kentucky Derby bottle!

The Sullivan exhibit is part of Spring Into Derby presented by Woodford Reserve, an outdoor, socially-distance, weekend-long event that will include a pop-up art fair, music, food and cocktails. You can learn more about the Spring Into Derby event here.

If you’re anything like me, you can’t go to Stoneware this time of year without picking up a few Derby-themed pieces for spring entertaining. I love my Embossed Running Horse barware so much!

My racing boot vase is perfect for Derby week bouquets!

Cheers to pre-Derby fun, y’all! I hope to see you in Paristown tomorrow!

If You Go:

Opening Reception - Breaking Through: The Latest Works of Richard Sullivan

• Friday, April 23 from 5:00 — 7:30 pm

• Stoneware & Co, 731 Brent Street, Louisville

• Admission is free

King of Kentucky 2020 Release Bourbon Review

(I was provided with press samples of Woodford Reserve Five Wood and King of Kentucky for review purposes. All opinions are my own.}

I set up a tasting flight of Woodford Reserve Distiller’s Select, Woodford Reserve Five Wood (Summer 2020 Distillery Series) and King of Kentucky 2020 Release. I chose this lineup for a couple of reasons. First, I find that many of Brown-Forman Master Distiller Chris Morris’s bourbon releases have distinctive fruit flavors. A preliminary whiff and taste told me that the Five Wood and King of Kentucky releases both had very strong cherry notes that would make for an interesting and complex comparison. I also wanted to try this lineup together because of their very similar mash bills, to compare how differences in aging and finishing contributed to the flavor differences.

I thought we’d start off with a bourbon everyone knows, Woodford Reserve, as a baseline.

Woodford Reserve Distiller’s Select

• Mash bill: 72% corn; 18% rye; 10% malted barley

• Proof: 90.4

• Nose: vanilla, honey and butterscotch, opening up to a light oak, cocoa, honeysuckle, and pear.

• Palate: cinnamon, caramel, citrus fruit, vanilla, and baking spices.

• Finish: creamy and warm, with apple pie notes.

Next up is Woodford Reserve Five Wood, a limited release for Summer 2020.

Woodford Reserve Five Wood

Currently available for sale at Woodford Reserve Distillery for $49.99. I received this press sample earlier this summer; it was a June 2020 release. This is standard Woodford Reserve Distiller’s Select distillate with a twist — after the traditional oak barrel aging, the bourbon is then finished in four additional woods: an Oloroso Sherry barrel, an Amontillado Sherry barrel, a Ruby Port barrel, and a Tawny Port barrel. This Summer 2020 release is part of the Distillery Series, which experiments with finishing to produce interesting new takes on traditional Woodford Reserve expressions. (It would be interesting to taste this alongside Angel’s Envy’s Tawny Port and Oloroso Sherry Cellar Collection releases, to compare the impact of the barrel finishes.) This is a very nice sipping bourbon. It’s fruity and complex, distinguishing itself from standard Woodford Reserve with rich berry and cherry notes. It would be a fantastic sipper for late summer and early fall!

• Mash bill: 72% corn; 18% rye; 10% malted barley

• Proof: 90.4

• Nose: Cherry and wood. You’re instantly transported to a rick house — it’s oaky and sunny, with a whiff of wildflower honey. It opens up to familiar notes of Woodford Reserve like caramel and baking spices, along with a sherry note.

• Palate: Cherry, dried cranberry, molasses, baking spice, toffee, blackberry, caramel, and tawny port.

• Finish: sweet and elegant with lingering sherry notes.

The last taste in our flight is King of Kentucky 2020. Oh my, is this a special release, y’all. It’s interesting to taste the progression of a higher corn - lower rye mash bill as well as a far longer aging time (fourteen years to Woodford’s seven). The flight builds in proof, sweetness, and fruit notes, ending in King’s explosion of syrupy cherry goodness. It’s a great exploration of how very similar baselines can be developed in interesting ways.

King of Kentucky

So. let’s just go ahead and say it. This is probably my favorite Brown-Forman product I’ve ever tasted. (I’d definitely put it up there with OF Birthday 2012. It’s that good.) It’s over-the-top in every regard. It’s high proof with a huge aroma and big, jammy notes of fruit. It was aged 14 years, with barrels yielding at average 26%. Every detail reminds you why, in its third year of limited production, King of Kentucky has become a favorite among bourbon lovers. King of Kentucky is available this month at select retailers in Kentucky, Ohio, and Illinois. Only 1,900 bottles were produced; it retails at $249.

• Mash bill: 79% corn; 11%rye; 10% malted barley

• Proof: 130.6 (Proof varies depending on barrel, from 125 to 135)

• Nose: Dark cherry, cinnamon, coco, caramel, and tobacco. Opens to a buttery fruit fragrance.

• Palate: Cherry, golden syrup, dried fig, baking spice, and brown sugar.

• Finish: Spicy rye with a lingering warm note of brown butter.

The King of Kentucky label pays homage to an early bourbon brand: King of Kentucky was established in 1881, acquired by Brown-Forman in 1936, and discontinued in 1968. This is the third year that Brown-Forman has released a King of Kentucky expression.

Cheers, y’all!

How to Taste Bourbon Like a Pro

Kentucky bourbon is bigger than ever. Of course, 95% of the world’s bourbon is made here in the Commonwealth, as is 100% of the bourbon that’s worth talking about. It’s an $8.6 billion dollar industry that generates over 20,000 jobs for Kentuckians. Bourbon impacts every Kentuckian. But, no matter how hot the industry is, I’ve noticed that there are plenty of Kentuckians who are still a little scared to drink bourbon. It’s a question I get fairly often from blog readers and social media followers: How do I get started with tasting bourbon?

As a bourbon writer, I’ve had the incredible opportunity to attend tastings led by some of the most interesting names in bourbon. I’ve watched the legendary Fred Noe of Jim Beam demonstrate his “Kentucky Chew” technique, participated in an intensive sensory tasting session led by Elizabeth McCall and Chris Morris of Woodford Reserve, the masters of (click here for information on how you can attend Woodford Reserve Tasting Academy, which I promise you’ll want to attend!), and been among the very first media members to sample the most recent Angel’s Envy offerings. I’ve picked up a few tasting tips along the way, and I want to share them with y’all.

Setup:

Now, it’s great if you have the opportunity to go to a tasting led by a professional. If you’re in Louisville, there are great classes at Westport Whiskey and Wine. Lexington and Louisville both have fantastic classes at Total Wine and More. And, of course, there are tasting opportunities on all of the distillery tours. But, it’s also pretty cool to setup a tasting at home, so you can learn about your own palate as well as your friends’ and family’s.

Step 1: Select your Whiskey.

If you’re going to have a whiskey tasting, you’ll want to select a whiskey. Now, many Kentucky distilleries produce a bourbon and a rye. These are both types of whiskey, and can be produced using the same equipment. Absolutely NOTHING marks you as an amateur quicker than calling a rye whiskey a “bourbon.” If you take one thing away from this blog post, please remember that. The main difference is the grain content. Bourbon whiskey must have a recipe, known as a mash bill, of 51% corn or higher, while the mash bill of rye is at least 51% rye. I find that, when selecting whiskeys to taste, it’s good to pick a theme. I often go by distiller. When sampling the new Old Forester Rye, I tried it against the Old Forester Signature Bourbon, as well as the Woodford Reserve Rye, as these were all produced under the supervision of the same Master Distiller, Chris Morris, under the two major Brown-Forman labels. Another easy starting point would be to try Maker’s Mark with Maker’s 46 or Woodford Reserve with Woodford Reserve Double Oaked. These comparisons will show you how the very same bourbon develops a different taste when finished in different barrels. You can also choose a flight consisting of one from different categories — wheated, high-rye bourbon, rye, etc. — to really see the differentiations. There is a great guide to hosting a tasting on the Kentucky Distillers Association website, and all of the major brands have really good information on their websites to help you learn about what you’ll be tasting before you buy.

Step 2: Set it up.

There really is no tasting glass like the glencairn for tasting. The tulip-shaped glass helps you experience the aroma of the bourbon as it’s supposed to be. If you don’t want to invest in tasting glasses just yet, you can use rocks glasses. Set up each tasting station in the same order, pouring about an ounce of whiskey into each glass. We’re not here to take shots or get drunk. The idea is to have enough juice in each glass to get an idea of how it tastes. Set your samples out in ascending proof order, so that a higher proof won’t overwhelm the flavors of a lower-alcohol spirit.

Step 3: Accoutrements

Turns out, you actually do need a few more things on hand for a bourbon tasting than just bourbon and glasses. Who knew, right?!?! You’ll need some good quality, flavor-neutral water. Here in Louisville, the best thing is actually our award-winning tap water, but to paraphrase Ina Garten, bottled water is fine. The water serves both as a palate cleanser and, if needed, for a drop or two to dilute the spirits. Sometimes, after the initial taste of the whiskey, it’s nice to add a little water (no more than a drop or two) to cut the proof and really dig into the flavor.

You’ll also want some crackers, bread, or popcorn to serve as a palate cleanser while tasting. And, although we’re limiting the amount of alcohol that’s being consumed in the tasting, you’ll want to have some appetizers or snacks on hand to offset the intoxicating effect. It’s also interesting to try some different food samples with your whiskey tasting to coax different flavors out of the drink. The Woodford Reserve flavor wheel tasting calls for aged parmesan, toasted hazelnut, dried cranberry, an orange slice, dark chocolate, and sorghum. I often make some substitutions when playing around with food pairings: I like Kerrygold Dubliner cheese rather than parmesan, and often use fresh or dried cherries and toasted pecans — these are just my taste preferences, and serve a similar purpose in drawing different notes out of any whiskey, not just the Woodford expressions.

Tasting

So here’s the thing. You honestly already have the only tools you need for a bourbon tasting: your own taste buds and curiosity. The most important thing here is taking the time to really be in touch with the sensory experience. Don’t let yourself fall into the trap of liking what you’ve heard is good, what “the experts” like, or what the people around you say is good. You know what you enjoy. You know if you like Brussels sprouts or red meat or chocolate cake, right? Well, bourbon is no different. Different people have different palates and enjoy different spirits. At the heart of it, that’s how the bourbon industry came to be.

Step 1: Color

The first thing you’ll notice when approaching your bourbon samples for tasting will be the color. The color actually does play a huge role in the tasting experience. The shade of amber of a particular whiskey will often be determined by its proof, age, and degree of barrel char. The above photo is a great illustration of how color predicts the character of a bourbon. Two Coopers’ Craft expressions were made from the exact same mash bill. The original Coopers’ Craft is an 82.2 proof, aged in charred barrels, while the Coopers’ Craft Barrel Reserve is 100 proof and has been aged in a specially chiseled barrel. Both of these factors impact the color of the bourbon, and give you the first clues about how it will taste. Predictably, the sample on the right, the 100 proof, has a far bigger and more complex flavor.

Step 2: Aroma

Your sense of smell has a huge impact on any food or drink that you taste. To get a full sense of a bourbon’s flavor, you should take the time to give it a good sniff before you taste it. Now, to the beginner, the first notes you’ll smell in any bourbon whiskey will probably be vanilla and caramel. These are characteristics of all bourbon whiskeys; they are the result of aging the spirit in charred oak barrels. Sometimes these notes linger beyond your first whiff, and they’re still pretty wonderful. As you smell the spirit, you’ll probably pick up on some other notes, too. These are the result of the specific yeast strains, grain varietals, barrel chars, maturation techniques, and everything else that goes into making a specific whiskey. Pay attention to what you smell. There are no wrong answers. I find that most of the Brown-Forman brands have a really strong pear note. Maker’s Mark expressions smell like creme brûlée. Explore the aroma for yourself and note how smells you enjoy play into flavors you like. If a whiskey has a strong raisin note and you hate raisins, then you’re probably not going to enjoy that spirit. Also, it’s very interesting to see how different conditions — a hot or cold day, how you’re feeling, etc. — play into the aroma you experience for a whiskey. It’s very common to smell something different in the same whiskey on a different day, even for folks who have a highly trained and developed palate.

Step 3: Taste

We’ve spent a lot of time getting to this point, haven’t we. Especially since the goal was supposed to be tasting a whiskey. Well, here we are.

Take a sip. See how it tastes on different parts of your tongue. Really think about the flavors you’re pulling out of the whiskey. Pay attention to your initial, emotional responses. Maker’s Mark always tastes like Christmas to me, both because of its elegant caramel and vanilla notes, but also because of the sensory memory of my great-aunt’s bourbon balls, which she always made with Maker’s Mark. You may sense a nutty flavor or a fruity note; subsequent sips or dilution with water will probably help you figure out what kind of nut or fruit. . If you’re tasting with other folks, you may hear them talk about notes that you absolutely do not taste; this is absolutely normal. There are usually some big notes that everyone experiences, and then other flavors that are way more about the bourbon’s impact on the individual. Some of the most experienced Master Distillers and Master Tasters and bourbon pros I’ve ever met will tell you the same thing: There is no right or wrong way to taste, and everyone picks up on a little something different. Trust your palate and your experience more than reviews, price point, or prestige. I promise this will make you a happier bourbon drinker.

Step 4: Finish

Think about the flavor the whiskey leaves in your mouth after you swallow (or spit) it. Maybe there’s a cinnamon note, or citrus fruit. It’s the final impression of the whiskey, and it often is a little more complex than the first taste.

Step 5: Record it

So, this is totally optional, but I find that the best way to develop my taste in bourbon is to keep a tasting notebook. I use this one, which is popular among the bullet journal crowd. I find that keeping my notes organized helps me to really compare flavors and experiences. I can look back on what I tasted in a specific whiskey and see if I taste the same notes again. It’s a great way to help me recall what I’ve tasted and what flavors I’ve tasted. If you’re interested in taking up bourbon tasting as a semi-serious hobby, I recommend journaling it.

Cheers, y’all! Let me know in the comments if you’ve ever done a bourbon tasting at home or at a distillery!!