2024-2025 Drink Local

Drink local

COCKTAILS IN A CAN Louisville entrepreneurs produce ready-to-sip mixed drinks

THE COVER

The Bourbon, Beets, Battlestar Galactica cocktail, image and recipe courtesy of Barn8 Restaurant & Bourbon Bar in Goshen. page 26

30 DRINK & EAT LOCAL

Spirit-serving Kentucky restaurant guide

2 A BOURBON TO

CROW

ABOUT

Entrepreneur Matti Anttila resurrects a popular 19th century Kentucky bourbon

12 PALATE PLEASERS

From sweet to dry, Henderson County’s Boucherie Vineyards & Winery produces wine to appeal to a variety of tastes

18 BOOZIN’ & SNOOZIN’

Bourbon-loving visitors can find out-of-theordinary lodging in the Bluegrass 26 PICTUREPERFECT COCKTAILS

Creative mixed-drink recipes from Kentucky mixologists 28 BOURBON

BOOKS

A bourbon-inspired cookbook, a look at one of the most popular bourbon labels, and a little handbook with lots of bourbon info

BY DEBORAH KOHL KREMER

Bourbon to crow about A

Entrepreneur Matti Anttila resurrects a popular 19th-century Kentucky bourbon

With roots dating back to 1856 in Paris (Kentucky’s Paris, not the French one), the Chicken Cock Whiskey brand has experienced some wild swings over the years. The bourbon is again in production in its home state and growing in popularity, just as it did the first time around.

James A. Miller built a

distillery and bottled his product in Bourbon County just a few years before the Civil War. At that time, a male chicken was referred to as a “chicken cock,” and each bottle label featured a proud, colorful rooster. After Miller passed away, his distillery eventually was purchased by a former employee, George G. White, and renamed the G.G. White Distillery. White made a slight

change in the name of the product. With a nod to his old boss, he called it The Old J.A. Miller Chicken Cock Whiskey. Thanks to the convenience of river traffic, the smooth bourbon was distributed all over the United States and beyond. By the 1880s, the Paris distillery produced 9,000 barrels a year.

As with most spirits, Prohibition put the

brakes on production in the 1920s, and the company then changed hands several times. Although bourbon was banned in the U.S., stories remain that the spirit was produced for medicinal purposes and often was smuggled into bars and clubs in a tin can. Remember this “tin can” reference because it re-enters the story later.

• • •

In 2011, Matti Anttila, founder and CEO of Grain & Barrel Spirits in Bardstown, researched the early days of distilling in the U.S. “Prior to Prohibition, there were thousands of brands, hundreds of distilleries, most of which don’t exist anymore,” he said. “I sensed that there were brands that had died off that might be interesting to bring

back, especially when we saw the resurgence in interest in bourbon.”

During his research, Anttila found old bottles of Chicken Cock Whiskey, a few still with liquid inside. “I came across Chicken Cock, and the first thing that stuck out to me was the name,” he said. “So, I started digging deeper and quickly realized it was a major brand during the 19th century.”

But it wasn’t just the popularity that intrigued him; it was who drank it. “The key piece for me—and what sealed the deal on the commitment to bring this storied brand back to life—was discovering that this brand was being served at The Cotton Club in Harlem during Prohibition,” Anttila said. “I discovered that Duke Ellington wrote about the brand in his memoirs. He mentions Chicken Cock multiple times.”

Along with this delightful history, Anttila had access to bottles the company used 100 years ago and was able to recreate them. The familiar etched glass, apothecary styling and even the tin can in which some bottles were sold are on store shelves today in this new version of an old classic.

Anttila brought in Master Distiller Gregg Snyder, a 46-year veteran of the distilling industry, to formulate today’s version of the whiskey. “I’ve made whiskey, aged whiskey,

bottled and shipped whiskey, but I’ve also made barrels,” Snyder said. “A lot of people don’t realize that the barrel is such a critical component to making a high-quality whiskey, with 60 to 70 percent of the flavor coming from that white oak barrel.”

Snyder oversees all the Chicken Cock Whiskey products and has a major role in the barrel production. He travels to West Virginia and selects the logs that will be used for the staves and headings. After they air dry for nine to 12 months, he oversees the barrel construction, along with the toasting and charring of the interior.

Snyder said it is this attention to the barrel that pays off in flavor. “I have oversight from bark to barrel and bourbon to bottle,” Snyder said. “That attention makes Chicken Cock unique.”

• • •

The company began producing Chicken Cock in Bardstown in 2018. In addition to Chicken Cock

Kentucky Straight Bourbon Whiskey, there is Chicken Cock Kentucky Straight Rye and Double Oak Kentucky Whiskey. The company also offers limited releases such as the Chicken Cock Whiskey Red Stave that is aged in a wine barrel. The limitedrelease bottles are sold in the iconic cans, but this time around, no smuggling is involved.

Anttila has enjoyed the journey of bringing this once-popular brand of bourbon back to Kentucky and has added a few touches of his own. “It is great to have history and heritage, but you also have to make it relevant to today. So, the fun part of this process is how you tap into this rich archive that we have access to and make it more relevant, like giving the original rooster on the label a little more life,” he said. “We have done a few things to make it a little more modern, but we are still very much in line with the core ethos of the original brand.” Q

chicken cock cocktails

classic old fashioned sazarac cocktail classic manhattan

1½ parts Chicken Cock Whiskey

3 dashes

Angostura bitters

Pinch raw sugar

Cherry, for garnish

Ice

In a rocks glass, muddle the sugar and bitters.

Add ice, then pour the bourbon on top. Stir gently to mix.

Garnish with cherry.

1¼ parts Chicken Cock Rye Whiskey

1¼ parts Cognac

1 sugar cube

½ tsp. cold water

3 dashes

Peychaud’s bitters

2 dashes

Angostura bitters

Absinthe to rinse

Lemon peel slice

Ice

Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.

In a mixing glass, muddle the sugar cube, water and both bitters.

Add the rye and cognac, fill with ice, and stir until well chilled. Strain into the prepared glass.

Twist a slice of lemon peel over the surface to extract the oils and then discard.

2 parts Chicken Cock Whiskey

½ part sweet vermouth

2-3 dashes

Angostura bitters

Cherry, for garnish

Ice

Pour the whiskey, sweet vermouth and bitters into a mixing glass filled with ice. Stir until the mixing glass is cold to touch.

Place the cherry in a cocktail glass. Strain the mixture into the glass.

Granddam, located inside The Manchester Hotel, is an expansive dining hall, serving up nostalgic regional cuisine with unexpected twists and a focus on local farms and purveyors. We’ve got wood-fire cooking, tableside preparations, and a spirited cocktail program inspired by the farms of the Bluegrass. Come say hey, at your leisure.

RESERVATIONS AVAILABLE ON OPENTABLE OR RING US AT (859) 785-3905

SOUTHERN CUISINE

cocktails in a Can

Louisville entrepreneurs produce ready-to-sip mixed drinks

BY JACKIE HOLLENKAMP BENTLEY

Soccer fan Joe Shepherd took a quick break from the excitement of Louisville City FC’s 2024 home opener on March 23 to grab a beer at a concessions stand. But something else caught his eye: a gimlet by Rivergreen Cocktails. “This stuff is really, really good!” he said after a few sips of the classic cocktail of gin, lime, cane sugar and

sparkling water. “I was not expecting that.”

Most people don’t expect to see a canned gin cocktail, but Rivergreen co-founder and CEO Danielle Mann is changing that.

Mann and fellow co-founder and creative director Chris Witzke launched Rivergreen Cocktails in May 2021, basically out of boredom in the

days of the COVID-19 quarantine.

Mann, an obstetrician/ gynecologist, could only work at her day job every other week, leaving plenty of time to try new things. “Chris introduced me to sloe gin … It was sweet to me, so I started mixing it with soda water and lemon, and it was delicious,” Mann said. “I would give it [to friends], and they

would rave over it. That’s how it started.”

As Mann put it, she “fell down a rabbit hole” and wanted to learn more. “I saw there were gin and tonics on the market, but that was it. So when I started researching gin, I saw these lovely cocktails that nobody was making, so I ended up playing around in the kitchen,” she said. “Chris and I were tasting a bunch of them.”

They settled on three classic recipes: the gimlet, the bee’s knees (gin, lemon, honey and sparkling water) and the greyhound (gin, grapefruit juice and sparkling water). “We wanted to do something that was all natural and with real ingredients,” Mann said.

• • • Mann and Witzke initially intended to outsource the manufacturing but decided to make the product themselves. They moved to a location on River Road in Louisville that had only one tank. They did everything by hand just

to get the fledgling business off the ground. “It was cheaper for me to rent this place [in Louisville], get my own liquor license, and buy some minimal equipment to make a prototype,” Mann said. “We’ve been selfmanufacturing ever since.”

Mann said it was slow going at first due to it still being “COVIDtimes,” but that soon changed when the Kroger Company signed on in October 2022.

Rivergreen Cocktails now can be found across Kentucky and in several locations in Ohio. The cocktails sold at numerous community festivals and events, including Lynn Family Stadium.

Naturally, Mann and Witzke had to expand. In three years, Mann said, they went from one tank to seven. Their first canning line processed 15 cans a minute. Their new line can process 50 cans a minute to keep up with demand.

rivergreen

Mann attributed the exponential growth to capturing classic gin drinks in a metal can that can be taken anywhere. “This is a new normal—to have cocktails in a can.

Rivergreen Cocktails are the cocktails you’re going to take to the lake with you this summer, or to the pool or beach, or the golf course or someone’s

house,” she said. “This is literally the cocktail I made in my kitchen. It’s no different. It’s the exact same cocktail. It’s just in a can.”

• • •

Mann quit her private OB/GYN practice to work part time at Lexington’s Saint Joseph Hospital. Her new schedule frees up more time for a business venture she

For more about Rivergreen Cocktails and where to find them, check out rivergreencocktails.com.

wouldn’t have dreamt of doing just five years ago.

“It’s super exciting,” she said. “I like selfmanufacturing. I can pivot if I need to. I can do short runs, and we can make whatever we want here. To have that kind of freedom to do what I want to do is pretty cool. I’m enjoying it. I’m having fun.” Q

Nestled in the rolling countryside of Spottsville, just east of Henderson, is a little slice of paradise known as Boucherie Vineyards & Winery. Four generations of the Boucherie family have farmed the land, and about 20 years ago, they took a chance on growing grapes. That chance paid off, and those plants are thriving on 6 acres of farmland, making it one of the largest vineyards in the Commonwealth.

The family’s original

Palate Pleasers

From sweet to dry, Henderson County’s Boucherie Vineyards & Winery produces wine to appeal to a variety of tastes

BY DEBORAH KOHL KREMER

plan had been to raise grapes to sell to wineries, but in 2013, they decided to keep the grapes and make their own wine. The Boucheries now grow eight varieties of grapes and produce about a dozen types of wine.

The farm is owned by Johnny and Martha Boucherie. Along with daughters Brandy and Dedra, the family members wear many hats in the operation. They love to have visitors walk the grounds, attend an event, or sit on the

Boucherie Vineyards & Winery

patio and have a tasting or a glass of their favorite wine.

• • •

“We don’t have a Merlot or Cabernet or Sauvignon Blanc because those grapes do not grow here. They are not hardy enough for our cold winters, nor can they handle the dry heat that we get in the summer,” said Brandy, business and events manager. “But we do have Chambourcin, which comes from the Chambourcin grape, and it is similar to merlot. Our Norton

6523 Keyway Drive, Spottsville • 270.826.6192 • boucheriewinery.com

Boucherie’s Wines

Boucherie’s Barrel Reserve

A red blend of fine dry wine aged for five months in Kentucky bourbon barrels.

Mom’s Damn Blueberry

A pure blueberry fruit wine made from Kentucky blueberries, this wine perfectly captures the intense characteristics of the fruit and pleases the senses with a luscious, smooth and sweet flavor and bouquet.

Catawba

This soft rosé wine complements Asian and Mexican entrées and desserts from many cultures.

Summer Crisp

A light-bodied white wine made from the estate-grown Chardonel grapes, it pairs well with many dishes, from turkey to seafood.

FIND FULL LIST ONLINE.

Boucherie wines are available at the vineyard, the Henderson Farmers Market, the Owensboro Regional Farmers Market and by mail order.

compares to cabernet.”

Brandy said the winery has a Kentucky grape to meet the tastes of any wine lover and that all of the wine grapes are grown in Boucherie’s vineyard.

One of its most popular is Boucherie’s Barrel Reserve, a dry red blend that is double-oaked and ages for five months in used bourbon barrels from Green River Distillery in neighboring Daviess County.

Another favorite is the Catawba, a light, fruity blush wine. Brandy said it is appreciated by those who enjoy all types of wine.

Just as loved as Boucherie’s wines are its wine slushies. With flavors like peach mango, blue raspberry lemonade and razzle berry cherry, the slushies are perfect on hot summer days. They are sold by the glass at the winery or visitors can purchase a 1-liter bag to take home.

“People love our wine,” Brandy said. “We truly have dry to sweet and everything in between.” Q

EQUUS RUN VINEYARDS

38 acres to explore, sip and stroll! Located in Central Kentucky, Equus Run Vineyards is open year-round and offers tours, tastings, live music and more.

SPECIAL EVENTS Live Music every Sunday May-November, Conch Republic on June 15, Exile on July 15, ABBA-Cadabra Tribute on August 31

SADDLESTONE DISTILLERY

Saddlestone Craft Distillery is now open on the grounds of Equus Run, serving two types of Agave spirits, Blanco and Reposado, and Brandy. The distillery overlooks the beautiful South Elkhorn Creek. Book your tasting experience online.

EQUUS RUN + SADDLESTONE DISTILLERY

1280 MOORES MILL ROAD, MIDWAY equusrunvineyards.com • 859.846.9463

12 Mile Creek Winery 11079 Flagg Springs Pike, California 12milecreekwinery.com 859.391.0144

Baker-Bird Winery

4465 Augusta Chatham Road, Augusta bakerbirdwinerydistillery.com 859.620.4965

Boucherie Vineyards & Winery 6523 Keyway Drive, Spottsville boucheriewinery.com 270.826.6192

Chenault Vineyards 2284 Barnes Mill Road, Richmond chenaultvineyards.com 859.328.7773

Play Flight Mead and Wine 488 Woods Road, Knob Lick playflightllc.com 270.453.3610

Poca Terra Winery 633 Gatlin Road, Benton pocaterrawinery.com 270.493.2682

Purple Toad Winery

4275 Old US Hwy. 45 S, Paducah purpletoadwinery.com 270.554.0010

Rising Sons Winery 975 Frankfort Road, Lawrenceburg risingsonswinery.com 502.600.0224

Springhill Plantation Bed & Breakfast & Winery

3205 Springfield Road, Bloomfield springhillwinery.com 502.252.9463

&

Boozin’ Snoozin’

BY DEBORAH KOHL KREMER

Bourbon-loving visitors can find out-of-the-ordinary lodging in the Bluegrass

While traveling along the Bourbon Trail, look for bourbon-themed lodging to complement the trip. Kentucky has some amazing places to hang your hat, whether it be on a distillery’s grounds, in a historic home filled with bourbon memorabilia, or in a reproduction of a bourbon barrel.

for your consideration

Here is a selection of distinctive bourbon-flavored accommodations.

Chateau Bourbon Bed & Breakfast

The Norton Commons community, 12 miles from downtown Louisville, is home to the new, but historicallooking, Chateau Bourbon B&B. Owners John and Missy Hillock are committed to helping guests make the most of their bourbon experience. Both are Executive Bourbon Stewards and Certified Tourism Ambassadors, which gives them insider knowledge and connections to distilleries. The B&B offers a threecourse Southern breakfast, which might feature a hint of bourbon, such as buttered bourbon maple syrup or house-made bourbon granola. Each day ends for guests with a nightly complimentary cocktail and dessert, in which bourbon is the main attraction.

10630 Meeting Street, Louisville 502.290.6553 • chateaubourbon.com

“Our unparalleled bourbon scene includes the official starting point of the Kentucky Bourbon Trail, the Urban Bourbon Trail, 14 distillery experiences, and the world’s largest bourbon bar. “ — chateaubourbon.com

bourbon barrel retreats is located in the middle of 17 of Kentucky’s most popular bourbon distilleries

Bourbon Barrel Retreats

Sleeping in a bourbon barrel may sound like the remnants of a rough night out, but wait until you see the bourbon barrel-shaped cabins at Bourbon Barrel Retreats in Anderson County. Dotting the serene 50-acre property are seven barrels, each with a private bathroom, kitchenette and king-size bed. Some offer outdoor hot tubs, and the grounds have a common space with firepits, grills and hammocks. This Central Kentucky location is perfect for visitors to the Bourbon Trail, as many distilleries are nearby.

4814 Bardstown Road, Lawrenceburg

502.212.6212 • bourbonbarrelretreats.com

Springhill

Plantation

Winery + Bed-and-Breakfast

In the heart of bourbon country, visitors can find wine, too. Guests of this bed-and-breakfast can roam the 2½-acre vineyard, learn about the grapes, and enjoy a complimentary tasting of the wines. The home itself, which was built in the 1850s, once was part of a plantation that saw a Confederate skirmish in 1864. The guest rooms, with wine-related names such as the Merlot Suite and the Cabernet Suite, are filled with antiques and have views of the tranquil Kentucky countryside.

3205 Springfield Road, Bloomfield 502.252.9463 • springhillwinery.com

Bourbon Manor

Bed & Breakfast

Travelers will find this luxurious bed-andbreakfast in the heart of Bardstown, the Bourbon Capital of the World. With rooms named for cocktails—such as the Sweet Old Fashioned, the Mint Julep and the Hot Toddy—this inn comprises an 1810 Federal Style home and an 1823 Greek Revival mansion. Both structures have been beautifully restored and feature antiques, fireplaces and four-poster beds that make guests feel as though they’ve traveled back in time but still have the conveniences of today. Guests can enjoy a nightly happy hour and bourbonthemed breakfast offerings.

714 North Third Street Bardstown

502.268.7266

bourbonmanor.com

On the same land where their ancestors distilled bourbon in the 1800s, members of the Dant family once again are making spirits. They also welcome guests to their 350-acre property located about 14 miles from Bardstown. The grounds feature a modern distillery with tours and tastings, a 12-acre fishing lake, walking trails, an event center, and a 2,300-seat outdoor amphitheater, The Amp, which brings in big-name musical acts all summer. The property offers a selection of bedand-breakfast lodging options, each tastefully decorated and featuring up-to-date amenities.

The Bourbon House

Guests immerse themselves in bourbon décor when they stay in this cottage constructed with wood from bourbon barrels. The owner of the Airbnb built this one-bedroom, one-bath bungalow using reclaimed wood, pieces of which were used to age bourbon. Located within walking distance of Lexington’s downtown, The Bourbon House features a fire pit, private hot tub and fully stocked mixers bar—visitors supply their bourbon of choice.

546 Maryland Avenue, Lexington 859.533.6374 • Airbnb.com/h/thebourbonhouse

Farmer and Frenchman Winery

Sleeping among the grapes in a picturesque vineyard is a dream come true at this Henderson County farm. Owned by Hubert Mussat, who is from France, and Katy Groves-Mussat, who grew up nearby, the property combines the ages-old traditions of European winemaking with the farming traditions of the Bluegrass State. In addition to a farm-to-table restaurant and award-winning winery, the owners offer three contemporary guest cabins in the heart of this agricultural destination. Each solarpowered family-friendly cottage has a king-size bed and a queen-size pullout couch, along with a private patio and heated floors.

12522 US Highway 41 South, Robards 270.748.1856 • farmerandfrenchman.com

The Talbott Inn

The Old Talbott Tavern, said to be the oldest stagecoach stop in the country, has been a hub of activity since its opening in the late 1700s. Since then, the sturdy stone building has hosted famous Kentuckians such as Daniel Boone and Abraham Lincoln, plus legendary bourbon folks with names like Beam and Samuels. The inn, with antique-style beds and private baths, is adjacent to the famed tavern. Guests can stay in the Jesse James Room, where poor Jesse is said to have shot holes in the wall when, after a night of imbibing, he thought the birds in the wall mural were flying.

107 West Stephen Foster Avenue

Bardstown 502.348.3494 talbotttavern.com

The Samuels House

Located in the heart of Old Louisville, where visitors find more than 40 city blocks of Victorian mansions, this inn is perfect for the bourbon lover. The home dates to the 1880s and is filled with period-piece furnishings, welcoming fireplaces and reading nooks, along with flatscreen televisions and Wi-Fi. Stay in a warm and inviting room in the main house or rent the renovated carriage house out back. The owners offer a selection of Kentucky bourbon that can be ordered by the bottle or in a flight and enjoyed in the suite or in the shared space known as the Bourbon Room Library.

South Fourth

The Samuels family, synonymous with bourbon royalty as the founders of Maker’s Mark Distillery, invites guests to this historical home, built by their ancestors in the 1820s. Located in Nelson County just a few miles from Bardstown and Maker’s Mark, the home can accommodate eight guests. It is practically a museum, as it displays artifacts, such as matriarch Margie Samuels’ deep fryer, still covered in the familiar red wax that she used for the nowiconic bottle dipping. There is also a historic bottle display and even a revolver owned by Frank James, brother of the notorious Jesse James, who had ties to the property. The multiple stone fireplaces, original woodwork and creaky hardwood floors retain the flavor of the original home, while the state-of-the-art kitchen and bar area look old but are modern. Guests can add on experiences such as chefprepared dinners or a visit with Bill Samuels Jr.

The last remaining building of Buffalo Springs Distilling in Scott County serves as the only reminder of the historic bourbon maker. The small stone structure, which dates to the 1860s, once served as the distillery’s main office and has been thoughtfully restored, with rustic finishes, antiques and comfy touches to make guests feel at home. This onebedroom, one-bath Airbnb has a full kitchen and a cozy office area reminiscent of the building’s past.

Cocktail Recipes

Too pretty to drink?

Bourbon, Beets, Battlestar Galactica

Recipe courtesy of Barn8 Restaurant & Bourbon Bar, Goshen

1½ ounces Old Forester 100

¾ ounce ginger and thyme syrup (recipe below)

¾ ounce lemon juice

½ ounce fresh purple beet juice

Candied ginger, for garnish

Combine all ingredients in a shaker with ice. Shake to chill and dilute. Pour over rocks and garnish with candied ginger.

Ginger and Thyme Syrup: 1 large bulb of ginger, Sprigs of lemon thyme, Sugar, Water

Make a 1:1 simple syrup—one part water to one part sugar. Heat water to not quite boiling. Add sugar and cook until sugar is just dissolved. Peel and chop one large bulb of ginger for every quart of simple syrup. Blend the ginger and simple syrup until smooth. Add sprigs of lemon thyme and let infuse for two hours. Strain off all the solids before using. Note: This also can be done by infusing store-bought ginger syrup with thyme sprigs

PHOTO COURTESY OF BARN8 RESTAURANT & BOURBON BAR (OLDHAM COUNTY)

Smokey Paw Paw

Recipe courtesy of James Henry, head bartender at The Lobby Bar & Grill at The Brown Hotel, Louisville

1½ ounces mezcal

¾ ounce fresh lime juice

1 ounce Munyon’s Paw-Paw Liqueur

½ ounce Luxardo liqueur

¼ ounce ginger syrup

4 dashes Fee

Brothers Fee Foam

Lime wheel, for garnish

Brandied cherry, for garnish

Quickly shake all ingredients in an ice-filled tin and strain into a chilled coupe. Garnish with lime wheel and brandied cherry.

PHOTO COURTESY OF THE BROWN HOTEL

StainedGlass Paloma

Recipe courtesy of Em Sego, bar manager at Noche Mexican BBQ, Louisville

2 ounces hibiscusinfused El Jimador Tequila

2 ounces Grapefruit Super Juice

½ ounce Lime Super Juice

¾ ounce Triple Spiced Agave

2 drops saline

Topo Chico mineral water

Hibiscus salt

La Perra Rossa

Recipe courtesy of Porcini Restaurant, Louisville

1 ounce Tito’s vodka

¼ ounce St. George Spiced Pear Liqueur

1 ounce cranberry juice

4 ounces La Marca Prosecco

Lemon twist

Dehydrated grapefruit slice, for garnish

Add first five ingredients to a small shaker tin and fill with ice. Shake vigorously for 10-15 seconds. Pour into a Collins glass rimmed with hibiscus salt. Top with Topo Chico. Garnish with grapefruit slice.

PHOTO COURTESY OF ESTES PUBLIC RELATIONS

Add vodka, spiced pear liqueur and cranberry juice to a shaker. Shake until thoroughly mixed. Pour contents of the shaker over cubed or crushed ice in a 16-ounce wine glass. Top with prosecco and garnish with lemon twist.

PHOTO COURTESY OF ESTES PUBLIC RELATIONS

boozy books may

Grab a bourbon and a good book. Here are a few of our favorites.

Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey

Published by Artisan Books, the hardcover edition retails for $30.

Multiple James Beard Award nominee Edward Lee, who owns Louisville’s 610 Magnolia and Nami Steakhouse, has released his third book, Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey. A bourbon aficionado, Lee provides a history of Kentucky’s prized spirit and an explanation of how bourbon is made, along with a guide to tasting bourbon, a peek at some of the state’s major distilleries, and cocktail recipes. For home cooks, Lee includes 50 artfully crafted recipes that use bourbon as a rich flavor enhancer. Try his Blackened Salmon with Bourbon-Soy Marinade, Bourbon and Gochujang BBQ Shrimp, and Bourbon and Butterscotch Pudding.

The little book of bourbon: the spirit of america

From Eric Zandona, the author of The Bourbon Bible, comes this 96-page book that provides a concise-yet-thorough look at the spirit best associated with Kentucky. It details the history and the artistry of the craft of distilling bourbon, plus 20 bourbon cocktail recipes to try at home.

Published by Mitchell Beazley, the hardcover edition retails for $9.95.

Chef Edward Lee

Warehouse H: the Story of Blanton’s Bourbon, America’s Most Influential Whiskey

Published by Boyle & Dalton, the hardcover edition retails for $29.95.

The nation’s oldest continuously operating distillery, Buffalo Trace in Frankfort has been producing spirits for more than 200 years. Among its wellknown labels are Col. E.H. Taylor, Eagle Rare, George T. Stagg, Stagg Jr. and W.L. Weller.

Warehouse H focuses on Buffalo Trace’s top-shelf Blanton’s Bourbon, the first single-barrel bourbon bottled for sale. In 1984, Master Distiller Elmer T. Lee recalled distillery President Col. Albert B. Blanton selecting barrels from the center of Warehouse H and bottling the bourbon one barrel at a time. To honor the colonel, the new single-barrel bourbon was named for him.

Blanton’s now is in such demand that liquor retailers struggle to obtain bottles, let alone keep them in stock. Most Blanton’s fans purchase their fave directly from the distillery—often standing in line for hours to score a bottle. Others pay premium amounts to obtain the bourbon on the secondary market.

Written by Blanton’s collector Dominic Guglielmi, Warehouse H relates the history of the bourbon and its influence. It also includes a catalog of Blanton’s special releases.

BLUEGRASS REGION

Beaumont Inn, Old Owl Tavern & The Owl’s Nest 638 Beaumont Inn Drive Harrodsburg, 859.734.3381 beaumontinn.com

Copper and Oak 303 West Main Street

Danville, 859.209.2087 copperandoakky.com

Distilled on Jefferson 157 Jefferson Street Lexington, 859.255.0002 distilledonjefferson.com

Dudley’s on Short 259 West Short Street Lexington, 859.252.1010 dudleysonshort.com

Heirloom

125 East Main Street Midway, 859.846.5565 heirloommidway.com

Honeywood

110 Summit at Fritz Farm Suite 140, Lexington 859.469-8234 honeywoodrestaurant.com

ItalX

160 West Main Street Lexington, 859.407.5100 italx.com

The Sage Rabbit

438 South Ashland Avenue Lexington, 859.523.2095 thesagerabbit.com

Trackside at the Depot 134 East 10th Street Paris, 859.340.3010 tracksideatthedepot.com

EASTERN REGION

The Depot on Main 101 North Main Street Corbin, 606.523.1117 thedepotcorbin.com

Drake’s Pikeville 175 Lee Aveue Pikeville, 606.262.3400 drakescomeplay.com/ locations/drakespikeville-ky

Local Honey 300 North Main Street London, 606.657.5964 localhoneylondonky.com

Red River Rockhouse 4000 KY Route 11 Campton, 606.668.6656 redriverrockhouse.com

Romero’s 2 Main Street Mount Sterling, 859.520.3075 romeroskentucky.com

Sal’s Italian Eatery & Speakeasy 1624 Carter Avenue Ashland, 606.393.1312 salsspeakeasy.com

LOUISVILLE AREA

Bell House Restaurant 721 Main Street Shelbyville, 502.437.5678 bellhouserestaurant.com

Buck’s Restaurant 425 West Ormsby Avenue Louisville, 502.637.5284 buckslou.com

Meesh Meesh 636 East Market Street Louisville, 502.589.5224 meeshmeeshmed. square.site

Copper and Oak

Beehive Augusta Tavern

Dudley’s on Short

Le Moo

2300 Lexington Road Louisville, 502.458.8888 lemoorestaurant.com

Nami Steakhouse 835 East Main Street Suite 106 Louisville, 502.690.2067 nami-restaurant.com

Lobby Bar & Grill at The Brown Hotel 335 West Broadway Louisville, 502.583.1234 brownhotel.com/dining

The Fat Lamb 2011 Grinstead Drive Louisville, 502.409.7499 fatlamblouisville.com

Old Talbott Tavern 107 West Stephen Foster Avenue, Bardstown 502.348.3494 talbotttavern.com

Proof on Main 702 West Main Street Louisville, 502.217.6360 proofonmain.com

River House Restaurant 3015 River Road Louisville, 502.897.5000 riverhouselouisville.com

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NORTHERN REGION

The Baker’s Table 1004 Monmouth Street Newport, 859.261.1941 bakerstablenewport.com

Beehive Augusta Tavern 101 West Riverside Drive Augusta, 606.756.2137 beehiveaugustatavern.com

Blinker’s Tavern 318 Greenup Street Covington, 859.360.0840 blinkerstavern.com

Bouquet Restaurant 519 Main Street Covington, 859.491.7777 bouquetbistro.com

Kenton Stories with Spirit 11 West Second Street Maysville, 606.407.6037 www.kenton.social

Shiners on the Levee 1 Levee Way, Suite 1118 Newport, 859.655.4300 shinersonthelevee.com

Tousey House Tavern 5963 North Jefferson Steet Burlington, 859.586.9900 touseyhouse.com

SOUTHERN REGION

The Bistro 1129 College Street Bowling Green, 270.781.9646 thebistrobg.com

The Chalet 100 Chapel Drive Somerset, 606.451.9000 thechaletgourmet.com

Charred Oak Grill 305 East Mt. Vernon Street Somerset, 606.451.7935 charredoakgrill.com

Hickory & Oak 705 State Street, Unit 54 Bowling Green, 270.715.9268 hickoryandoakbg.com

Jesters Winery & Café 25 Arthur Mattingly Road Lebanon, 502.999.0069 jesterswinery.com

Gerard’s 1907 Tavern 935 College Street Bowling Green, 270.904.8133 gerards1907tavern.com

WESTERN REGION

Green’s of Madisonville 51 South Main Street Madisonville, 270.245.2268 Facebook: Green’s of Madisonville

The Famous Bistro 102 West 2nd Street Owensboro, 270.686.8202 thebistrobg.com

The Freight House 330 South Third Street Paducah, 270.908.0006 freighthousefood.com

Hometown Roots 136 Second Street Henderson, 270.212.3653 hometownrootsky.com

The Miller House 301 East Fifth Street Owensboro, 270.685.5878 themillerhouserestaurant.com

Patti’s 1880’s Settlement 1793 J.H. O’Bryan Avenue Grand Rivers, 270.362.8844 pattis1880s.com

Stella’s Restaurant 202 Broadway Street Paducah, 270.534.5123 stellaspaducah.com