The VOICE of Louisville September 2021 by The VOICE

SEPTEMBER 2021

Bourbon Country

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© MMXX Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty and the Sotheby’s International Realty logo are registered (or unregistered) service marks used with permission. Each office is independently owned and operated. An Equal Opportunity Company, Equal Housing Opportunity.

VO L . 3 5 • N O . 9

VO I C E -T R I B U N E . CO M

JANICE CARTER LEVITCH HUMPHREY PUBLISHER

EDITORIAL LIZ BINGHAM EDITOR IN CHIEF

ALEX HEPFINGER MANAGING EDITOR

AMY BARNES • ANNA BYERLEY • JOE DAILY • STEVEN HUMPHREY • SAR AH LEVITCH R ACHEL PORTER • EMILY RENCO • LAUR A ROSS • ELLA TREINEN CONTRIBUTING WRITERS

ART PASCALLE BALLARD ART DIRECTOR

LANE LEVITCH DESIGNER

K ATHRYN HARRINGTON • ANDREA HUTCHINSON STAFF PHOTOGRAPHERS

ADVERTISING AMY BARNES • LAUREN SHARP ANDERSON ACCOUNT EXECUTIVES

STEVEN HUMPHREY CHIEF FINANCIAL OFFICER

The VOICE of Louisville (ISSN 1076-7398) is published monthly by Levitch-Humphrey, LLC, Louisville, KY Subscription rate $24/year. Call 502.897.8900 to subscribe.

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SEPTEMBER 2021

Come in and check out our rare bourbon selection.

209 E Main St 40202 | 502-416-1282 | info@LTsociety.com | thelouisvillethoroughbredsociety.com

CONTENTS

Dana Darley Daily. Photo by Andrea Hutchinson.

FEATURES 21 This Side of Paradise

A speakeasy bar and cocktail to beat the end of summer heat

Get to know the nature distilled product of Maker’s Mark through Distillery Diplomat Thomas Bolton and their exciting new offerings

32 The Samuels House

Maker’s Mark turns historic Samuels family home into an elevated guest experience

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A conversation with Bittners President & COO Douglas Riddle to learn more about its history and how it’s made

42 The Sport of Kings

26 Daily Libations

38 The Allure of the Bittners Bourbon Table

Oxmoor Farm welcomes the inaugural Woodford Reserve Polo Cup presented by The Trifecta and produced by Josh Merideth, creative director of Makers–Agency, with exclusive media sponsor The VOICE of Louisville

48 Cheers to Tradition

54 Modern Classicism

Bittners Interior Designer Ron Wolz used texture and sleek neutrals to stylize this traditional Louisville home

66 It’s Time to Toast the Trees! Angel’s Envy’s eighth annual initiative to plant oak trees during the month of September

70 Passport Places, Trends, Style

Featuring Crew Aviation: Private Jets. Stellar Service

The history of the Jim Beam brands and how they have evolved into the legacy of today

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Getting to know the ingredients of the people who craft the cocktails at Louisville Thoroughbred Society

80 The Revival of Green River Distillery

How the historic Owensboro distillery was once lost but now has been restored to its original glory

86 Home Trends

Featuring Barry Wooley Designs and their take on the changing landscape of home design today

92 Welcome to Justin’s House of Bourbon

How a local spirits store provides white-glove service topped with Kentucky heritage and rare vintage finds

100 The Beauty & Sport of Horses

136 Delizioso!

Kentucky welcomes EQUITANA USA, the world’s largest equine trade and exhibition show

The Frazier History Museum marks the official starting point of Kentucky’s Bourbon Trail

How Pappy & Company honors family traditions through its own modern authentic lifestyle brand

146 Big Four Bridge Arts Festival 2021

112 Patterned Palate

The distilled textiles of bourbon country

Soak up one of the last weeks of summer with art, food and fun for the whole family

126 Health & Beauty Chat

148 Black Holes: Part II

Featuring Izzy Peterson, owner of CYL Sauna Studio on Lexington Road at the Vogue Center in St. Matthews

Steve Humphrey continues his exploration of the regions of space-time that contain the remnants of collapsed stars

150 A Gorge-ous Take on the Unforeseen Wilderness

taste distillery that provided the experience of a lifetime Photo by Kathryn Harrington.

Photo by Ralph Eugene Meatyard. SEPTEMBER 2021

150

140 Get Into the Spirit of Kentucky

104 Once a Van Winkle, Always a Van Winkle

132 The Exclusive Taste of 96 & Key Bourbon The Magic of Field & Fork Castle A retelling of a visit to this must-see-andThe Parklands of Floyds Fork’s ninth annual fundraiser promises an evening under the stars in true Kentucky style

Volare Italian Ristorante brings Kentucky flair to traditional Italian fare

136

Ralph Eugene Meatyard’s photography of Red River Gorge returns to the Speed Art Museum Photo by Andrea Hutchinson.

76 Behind the Bar

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Photo by Andrea Hutchinson.

154 What’s In My Bag

112

Featuring the Founder of Bourbon Barrel Foods Matt Jamie

SOCIETY 156 Frazier Museum Masters Series 158 Legends Series: Celebrity Edition Bourbon Dinner 160 Japanese Garden Dedication 162 Maker’s Mark Samuels House 164 Frazier Museum Summer Beer Festival 166 The Jim Beam® Highball Formation Tour 168 USA Cares Gala 170 Think Tank 10th Anniversary Celebration 172 Evenings of Note at Oxmoor Farm

100

ESSENTIALS 14 Note from the Publisher 16 Letter from the Editor 18 Behind the Cover 174 Celebration of Life

On the Cover Cover Photographer: Andrea Hutchinson Editor in Chief & Stylist: Liz Bingham Managing Editor: Alex Hepfinger Art Director: Pascalle Ballard Assistant Stylist: Sarah Levitch Model: Dana Darley Daily Jewelry: Davis Jewelers Makeup: Michaela Reeves Hair: Dylan Kremier Location: Hell or High Water

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On Josh: Canali sports coat, $1,695; Eton shirt, $265; Eton pocket square, $65; J Brand pants, $228; Torino Leather Co. belt, $155, available at Rodes For Him. Shoes from model’s personal collection. On Donovan: Byron sports coat, $795; Eton shirt, $225, AG Jeans pants, $188; Belt, $85, available at Rodes For Him. Shoes from model’s personal collection. On Jasmine: Joseph Ribkoff leatherette belted dress, $205; Drew plaid pants, $244, available at Rodeo Drive. Prada purse, $2,450; Jenny Bird earrings, $115; Jenny Bird necklace, $140; Jenny Bird necklace, $200, available at Rodes For Her. Julie Vos cuff, $275; Julie Vos bangle, $265, available at Mamili. Tod’s loafers, $48, available at Stella’s Resale Boutique. On Carly: Elliot Lauren blouse, $69, available at Belle Monde Boutique. Carlisle Collection top, $38, available at Stella’s Resale Boutique. Plaid pants, $18, available at Sassy Fox Upscale Consignment. Julie Vos bracelet, $265, available at Mamili. Christian Louboutin purse, $1,550, available at Rodes For Her. Booties from stylist’s personal collection.

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Photos by Andrea Hutchinson.

from the

PUBLISHER “If she were a drink, she’d be a single barrel bourbon on ice. Smooth with a kick, a chill and a burn all at the same time.” - Brad Paisley

elcome to the September Bourbon issue and all things bourbon. We are situated in the heart of bourbon country, the land of bluegrass and culture that ranges from couture fashion, thoroughbred racing to having access to the finest distilleries in the world, all in our own backyard. This is why I chose to invite our newest team member and Managing Editor, Alex Hepfinger, to join me for a lighthearted photoshoot in the chicken coup in my own backyard. When I proposed the idea to her, she did not skip a beat, the answer was a solid “yes.” And of course, Andrea Hutchinson, one of our staff photographers, was even more excited than any of us! What better way to express the cultural variety in Kentucky than to talk about bourbon while the chickens gathered at our feet. It was lighthearted indeed. Alex shared, “My feelings of stepping into the role of managing editor are closely related in these series of photos. They are both unexpectedly natural and incredibly terrifying. In many ways, it feels familiar to my time as an intern, stylist and Voice of Style editor of this publication years ago. However, at the same time, a demanding role to assume following the

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gracious and effortlessly stylish Editor in Chief Liz Bingham. My continuing comfort is knowing I have the mentorship and support of our Publisher, Janice, by my side as I take on this new challenge. Coming back to The VOICE is a full circle sensation. And while we’ve never solved the conundrum of which came first, the chicken-or-the-egg, let’s hatch all the wonderful things our communities have to offer together. It’s a daunting and fabulous honor to take on this adventure with you.” The outpouring of support from advertisers that participated in this issue was overwhelming. I am deeply humbled and grateful. Whether you subscribe or pick up a copy around town, we thank you for your loyal support as well. We encourage you to visit our website voice-tribune.com and subscribe today. Beginning Sept. 1, we are updating our list of subscribers and invite you to continue to have your copy delivered to your doorstep. Without all of you, we cannot do what we do so well, deliver the area’s iconic city magazine, The VOICE of Louisville. Cheers,

Janice Carter Levitch Humphrey Publisher SEPTEMBER 2021

ﬁne leather barware est. 2007 individually handcrafted in Lexington, Kentucky @bourbonware

Photo by Andrea Hutchinson.

Letter from the

EDITOR

sn’t it great to feel the weight of a real September issue? Every year, I can’t wait to read the 200+ page September issue of Vogue to see what fashion trends are in store for the coming year. While this issue of The VOICE focuses primarily on bourbon because we are in Kentucky after all, don’t worry, there is also a fantastic fall fashion editorial inside styled by yours truly and the very talented Miranda McDonald. This fall, expect to see bold prints, colors and textures, non-traditional layering and a casual-cool vibe mixed with elevated and tailored pieces. Personally, I can’t wait! On another note, I am incredibly proud of this robust issue and my amazing team who helped me put it together in the short four weeks we had to create it. While it was an absolute beast to pull off, we did it and I couldn’t be prouder. This feeling of pride is also bittersweet as this will be my last issue as Editor in Chief of The VOICE. Some of you may be asking yourselves why I’m leaving, what’s next for me and what this means for the publication, but fear not. It is simply time for me to start a new chapter in my life and to hand over the reins to someone new. I’d like to introduce you to the fabulous Alexandra “Alex” Hepfinger who is joining the team as Managing Editor. I think we can expect great things from her and the future of The VOICE. Without further adieu, I give you the September issue and my very last issue. I love you all and would like to thank everyone in the community whom I worked with. Thank you to Ryan, my Mom, Dad and other family members who encouraged me to take this role and were there for me during press week each month. Thank you, Janice, for trusting me with the role of editor and enabling me to flourish. Your eloquence, kindness and steadfast leadership will always be remembered. Thank you to our staff photographers, Andrea and Kathryn, who have been with me since the beginning. 16

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You all are an absolutely unmatched team, and every issue your talents continue to amaze me. Thank you to Pascalle and Lane for putting up with all of my meticulous editorial requests and for creating the beautiful layouts you see each month. Thank you to our Account Executives, Lauren and Amy, for being so good at what they do to encourage our advertisers to continue their support, and of course, to Marsha, Julie and Karen. Thank you to my amazing interns over the years, especially the exceptional Elizabeth Scinta, who became my Editorial Assistant and who I don’t know what I would’ve done without. And thank you to long-time writers Laura Ross, Josh Miller and Joe Daily for always creating beautifully

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written articles. And thank you Steve for teaching me about science! I also have to thank my former colleagues, Laura Snyder, Britany Baker, Angie Fenton and Mariah Kline for teaching me everything I know now. I will never forget, there’s no Oxford comma in The VOICE! So have a seat, pour yourself a bourbon and let’s cheers to the September issue and the future of The VOICE of Louisville! Sincerely yours,

SEPTEMBER 2021

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Behind the Cover Voices of Influence By JANICE CARTER LEVITCH HUMPHREY Photos by KATHRYN HARRINGTON Cover Photographer ANDREA HUTCHINSON Editor in Chief & Stylist LIZ BINGHAM Managing Editor ALEX HEPFINGER Art Director PASCALLE BALLARD Assistant Stylist SARAH LEVITCH Model DANA DARLEY DAILY Jewelry DAVIS JEWELERS Makeup MICHAELA REEVES Hair DYLAN KREMIER Location HELL OR HIGH WATER

Top: Alex Hepfinger, Dana Daily and LIz Bingham. Center: Andrea Hutchinson. Bottom: Sarah Levitch, Beth Graham, Kathryn Harrington, Liz Bingham, Alex Hepfinger, Dana Daily, Pascalle Ballard and Andrea Hutchinson. Opposite Page: Top, left: Dana Daily and Michaela Reeves. Top, right: Dana Daily. Center: Andrea Hutchinson and Janice Carter Levitch Humphrey.

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pages. We are proud to share this robust issue with you that has touched a milestone for us at nearly 200 pages. To save the best for last, as the saying goes, I’d like to pay tribute to our Editor in Chief, Liz Bingham. One afternoon, when concluding a day of meetings, she asked if we could chat, just the two of us. My stomach was filled with butterflies and instinct told me she was about to tell me of her departure. As we began the discussion, I listened to her explain the reasons

hen I contemplated the editorial content and photography for the September Bourbon issue, I knew it had to be exceptional. We hit a high note when we decided to feature the Director of Development & Partnerships at The Louisville Thoroughbred Society, Dana Darley Daily, as our cover model. Quickly becoming known as a powerhouse in our community, Dana’s cover encompasses an eye-catching and “I’m serious about bourbon” look that I hope you can all appreciate when it’s delivered to the newsstands and your homes around town. This is bourbon country, after all. Our cover photographer, Andrea Hutchinson, recommended we use Hell or High Water as our location after I shared the inspiration image with her.

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It was perfect. As the team assembled the day of the shoot, we soon realized this was one special cover we were about to create. With jewelry provided by Davis Jewelers, and behind the cover images by our other Staff Photographer, Kathryn Harrington, we were on the right track for the makings of a superlative and alluring cover for the September Bourbon issue. I will let the images speak for themselves, but it was a day of visionaries coming together to create yet another unique cover. There is so much beauty and amazement in the passion and care that goes into each monthly issue. I hope you enjoy it as you flip through the

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why she needed to move on from her role with us. Then there it was, a lump in my throat and, of course, the tears started welling up. Doing my best not to fall into deep denial, I kept listening and knew in my heart that she was right. It was her time for a new chapter in life. As I reflect on her qualities as a human being and someone I consider a friend, there just isn’t enough vocabulary to fully describe Liz. However, I will try to do so in three words: charismatic, chic and compassionate. She is also one of the most organized and knowledgeable editors I’ve had the pleasure to work with. And I’m so grateful she knows where the comma should be on the days when I don’t. Our team will miss her smile and demure approach to life, but something tells me she won’t wander too far away. Thank you, Liz, for all that you have brought to our publication, The VOICE has expanded and flourished because of you. v

Left, top: Dana Daily and Michaela Reeves. Left, center: Andrea Hutchinson, Janice Carter Levitch Humphrey, Alex Hepfinger and Liz Bingham. Left, bottom: Liz Bingham and Dana Daily. Right, top: Andrea Hutchinson, Pascalle Ballard and Alex Hepfinger. Right, bottom: Dana Daily, Alex Hepfinger, Janice Carter Levitch Humphrey and Liz Bingham.

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This Side of Paradise

A speakeasy bar and cocktail to beat the end of summer heat By LIZ BINGHAM | Photo by JON CHERRY

s summer winds down with a final pop of heat and humidity, there’s no better escape than below Whiskey Row. A highlight of Hell or High Water’s summer menu is a fun, tropically inspired cocktail called “This Side of Paradise” that will have you savoring the end of summer in no time. It’s a riff on Ti Punch that combines lime, cane syrup and Rhum Agricole, with hints of pineapple and coconut. The drink has Sirop de Canne made in-house by the bar’s beverage director, James Siegel. You’ll find it on the sweeter side but delightful with all of the different notes of tropical fruit. We’d like to say thank you again to Hell or High Water for hosting our September issue cover shoot, especially to

James for providing the ice and bourbon! It was the absolute perfect venue for our bourbon issue with its elegant, moody atmosphere and speakeasy vibes. So to beat the heat these last few weeks of summer, we recommend you head to Hell or High Water yourselves for a local, speakeasy experience you can’t find anywhere else. Cheers! v Hell or High Water 112 W Washington St. Louisville, KY 40202 hellorhighwaterbar.com 502.587.3057

This Side of Paradise .25 oz Sirop de Canne .5 oz Lime .5 oz Pineapple/Coconut gastrique 2 oz Rhum Agricole Shake with ice and pour over rocks. Garnish with lime slice.

SEPTEMBER 2021

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Libations

Daily Libations

Get to know the nature distilled product of Maker’s Mark through Distillery Diplomat Thomas Bolton and their exciting new offerings By JOE DAILY | Photos by ANDREA HUTCHINSON

elcome, everyone! Thanks again for joining us here at the Daily Libations column! I had the pleasure of interviewing a longtime friend and Maker’s Mark Distillery Diplomat, Thomas Bolton. Thomas is a salt-of-the-earth kind of guy. He’s funny, extremely witty and has a passion for bourbon like no other. He and Maker’s Mark do a tremendous amount for the surrounding community of the distillery, but also for our service industry as a whole. He is a lifer in the industry, right beside me. This month, I had the opportunity of joining Thomas at the Maker’s Mark Distillery to discuss the many changes it has undergone and the new products they plan to release. It is astounding how Maker’s Mark continues to evolve yet stays true to form in their quality of products. It is truly some of the best bourbon in the world and these guys and gals know what they are doing. Without further adieu, let’s go headfirst and ask some hard questions!

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Joe: So how did you get in the business, Thomas? Thomas: That’s a long story, but let me give you the short version. I put myself through undergrad and grad school by bartending. I have met so many amazing people through my work behind the pine. One person I met was Jane Bowie who is now our director of innovation. We had a couple of classes together at Bellarmine. She was the Maker’s Mark Diplomat at the time. I told her I was looking to move on from the service industry after about a decade. She mentioned a tour guide position was open at the distillery and would try to get me an interview. That was February 2016 and I started working for Maker’s in April 2016. Joe: Tell me about this amazing room we are standing in. It’s pretty chilly! Thomas: This is one of my favorite rooms at our distillery. It’s our limestone cellar, the home of Maker’s Mark 46 and our original Private Selection tasting room. One of my favorite things about this room is the fact that it constantly hovers around 50 degrees. It’s a great refuge when you are taking groups around the distillery in 100-degree weather, however, it does serve a bigger purpose than cooling down tour groups. It’s built into the side of our hill and has a natural limestone back wall and living roof which helps keep the temperature cool enough for our finishing process. This is vital for meeting the taste vision of Maker’s Mark 46 and Private Select. Joe: It looks like the grounds are extremely well kept and you have added a garden. What’s the scoop? SEPTEMBER 2021

Joe Daily and Thomas Bolton.

Thomas: I have worked at Maker’s for over five years and it seems the campus is always growing and changing. Now, when you walk to the Visitors Center, you will pass our Innovation Garden. It’s a beautiful garden where we focus on creating the most flavorful produce for our restaurant on site, Star Hill Provisions. Many of the things we are growing are from Row 7 Seed Company. Some of the produce hasn’t been grown in Kentucky before, so if we find something that thrives, we can share it with local farmers and hopefully give them another option of a crop to grow. Joe: It seems that Maker’s Mark is huge on sustainability. Do you have a curated water source on the property? Thomas: Sustainability is very important for Star Hill Farm and Maker’s Mark. As our Chief Distilling Officer Rob Samuels would say, “We are nature distilled.” At the end of the day, we are an agricultural product. Taking care of the land is our responsibility. When the Samuels family purchased this property back in 1953, it came with the 10+ acre spring-fed lake that we still use today as our water source. Throughout the years, we have slowly purchased the entire watershed that surrounds our lake. We believe we are

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the only bourbon distillery that owns its water source and the entire watershed that affects it. In the past few years, we acquired another piece of land that also has a lake. So, now we have two lakes on Star Hill Farm. Joe: As we were riding through the property, I saw an apiary. What can you tell me about it? It was extremely cool to see and really does highlight the level of sustainability that Maker’s Mark is pushing towards. Thomas: The apiary is a cool part of the property. Our Drinks and Education Manager, Amanda Humphrey, has spearheaded it using the property to its fullest in our cocktail program. I don’t know much about harvesting honey from the apiary, but I can tell you that it is delicious, and if honey is in a cocktail at the distillery, you should get it. Joe: Not only is Maker’s Mark one of the most beautiful distilleries I have ever been to, it looks like the facility is expanding. I believe some portions of this will be available to the public. Is this correct? Thomas: If you have been down to our distillery in the last six years, it would seem that there is always something new and exciting happening. This year is no different. New this year is our Innovation Garden, the pergola at our homeplace, our double barrel bridge and our apiary. When you come down to the distillery and take a tour, you will see a new project coming together in the heart of campus next to our bottling line. It will have offices, an event space and I hear a rooftop bar is in the picture too. I am very excited for these projects to finish so we can continue to show our guests what Maker’s Mark Distillery and Star Hill Farm have to offer. VO I C E -T R I B U N E . C O M |

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Joe: We just had a couple of cocktails and a variation of the Manhattan. I know there is a backstory here. Thomas: This is a very specific variation of a Manhattan. What I made for you is a “Bill Samuels Jr. Manhattan.” This cocktail and I have a funny history. I was making cocktails for a charity event at Bill Jr.’s house. He ordered a Manhattan and I made it the standard 2-1-2 method. Two parts Maker’s Mark 46, one part sweet vermouth and two dashes of bitters. Bill informed me I had made this wrong, and we had a spirited debate on how to make a Manhattan. We decided to call what he likes a “Bill Samuels Jr. Manhattan” and that’s what I made you today. Instead of bitters, substitute a bar spoon full of cherry juice. It’s a little sweeter than a traditional Manhattan but the bourbon is still the star.

on the flavors we get from our yeast strain. SE4 x PR5 focused on the seasoning of the oak we use for our barrels. The FAE series focuses on the flavors you get from non-chill filtering. At Maker’s, we split flavor into two camps: taste and texture. FAE01 focused on the tastes you get from non-chill filtering. FAE-02 is focusing on the texture you get from leaving the fatty acid esters in your bourbon. I am very excited about this release and trying FAE-01 next to FAE-02 is going to be a really fun tasting experience. Joe: To close it out, a question many of us have asked ourselves: bourbon is on a tear, do you think we will ever see a slowdown? Thomas: Joe, you and I have known each other for a long time. We have probably had this conversation three or four times in our friendship. Eight years ago, I was saying this bourbon bubble had to burst and it had to burst soon. I was wrong then. I am happy bourbon is on a tear; it is great for business and it is great for the state of Kentucky. The amount of tourism bourbon drives is huge for our state and the hospitality industry in Kentucky. I think the spirit industry is cyclical and it will have its ebbs and flows. Selfishly, I hope it never slows down. If your readers are interested in following the adventures of a Maker’s Mark Diplomat, they can follow me on Instagram @ beardedbourbonboy. Joe: Thomas, thank you very much for taking the time out of your schedule to meet with us! It’s always a pleasure. As always, let’s talk about those recipes for you to make at home. Giving our readers the opportunity to drink what we drink is extremely rewarding for me. I hope you enjoy it as well. Thank you again for joining us this month at “Daily Libations”! If you drink it. I study it.

Joe: We always like to have cocktails in “Daily Libations” and I am having a Gold Rush. The honey is actually from Maker’s Mark’s apiary. What are your thoughts on the Gold Rush? Thomas: A Gold Rush is quickly becoming one of my favorite cocktails. It is a modern classic with just the right amount of sweet, paired with the perfect amount of bourbon and enough citrus to make it a porch sipper for me. Add in honey from the onsite apiary and you have a perfect cocktail. I like to use classic Maker’s Mark for this. The 90 proof bourbon with its vanilla, caramel and baking spices makes a perfect pairing with the honey and lemon. Joe: I hear you have some new products coming out, one in particular that definitely piqued my interest. Can you shed some light on it? Thomas: Innovation and new products are not words that were often spoken at the Maker’s Mark Distillery from 1953 until about 2009. For a long time, we only made one thing: classic Maker’s Mark. It was the only thing we did and we still do it very well. Maker’s Mark 46 was our first innovation and we haven’t looked back since. FAE-02 is coming out this fall 2021. Our wood finishing series started in 2019 with RC-6, in 2020 with SE4 X PR5 and at the beginning of 2021, we had FAE01. Every one of our wood finishing series focuses on a specific process in our bourbon making and highlights it. RC-6 focused

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Cheers, Joe Daily

Joe Daily and Thomas Bolton.

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Gold Rush Cocktail: Tools required to tipple your senses: 1 oz to 2 oz jigger (A bartender’s tool to measure) Boston shaker (Tin to tin or glass to tin. I prefer tin to tin.) Hawthorne strainer (I prefer a strainer with a very tight spring to catch particles.) 8 to 12 oz (Rocks glass or Old Fashioned glass) Ice scoop (The tool everyone forgets, including me.) Paring knife for garnish Where the magic happens: 2 oz Maker’s Mark Kentucky Straight Bourbon 1 oz honey syrup .75 oz lemon juice, freshly squeezed Garnish: ½ lemon wheel Ice: fresh ice Rocks glass Directions: Add liquid ingredients Fill with ice Clap tins together and vigorously shake for 12 seconds or until the tins begin to frost over

“Bill Samuels Jr. Manhattan” Cocktail

Strain ingredients into a rocks glass over fresh ice, garnish and enjoy!

Tools required to tipple your senses:

Honey syrup 2:1

1 oz and 2 oz jigger (A bartender’s tool to measure)

2 cups honey 1 cup water Warm mixture on low heat in a small saucepan until completely dissolved together. Bottle and refrigerate for up to two weeks.

Directions: In the mixing glass, add Maker’s 46 and sweet vermouth together

Yarai mixing glass (This is 90% of the time a glass vessel, but there are some metal versions as well.) Stirring spoon (This is a spoon designed to stir cocktails.) Hawthorne strainer or julep strainer(I prefer Hawthorne strainers for all applications.) Coupe glass Ice scoop (The tool everyone forgets, including me.) Where the magic happens: 2 oz Maker’s 46 Kentucky Straight Bourbon

Fill with ice above the line of fluid (I usually fill almost ¾ up in the mixing glass.) Stir the cocktail moving the spoon to the outside wall of the mixing glass 37-50 times. We want smooth laminar flow. (Laminar flow is when we have layers of liquid moving in the same direction, and in return, supercooling the beverage.) Your ice should swirl in a seamless manner quietly. It requires a little practice! Strain ingredients using your Hawthorne strainer over fresh large format ice into a coupe glass Add 1 bar spoon of maraschino cherry juice Garnish with dark brandied cherries and enjoy!

1 oz sweet vermouth of your choice 1 bar spoon of maraschino cherry juice Garnish: brandied dark cherries

SEPTEMBER 2021

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Because Dyson do vacuums, Walkers do crisps, and Glencairn do dram glasses. Iain Beresford - Scotland - Quantity Surveyor

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The Samuels House Maker’s Mark turns historic Samuels family home into an elevated guest experience By SARAH LEVITCH Photos courtesy of MAKER’S MARK

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mmaculately preserved and steeped in over 250 years of Kentucky whiskey-making history, walking into the Samuels House takes you back in time. Features such as a massive stone fireplace in the kitchen, a mural of the Kentucky countryside in the dining room and an escape hatch in the roof made for James gang members, carry stories of the distinct history of the house. Built in 1820, the house stayed in the Samuels family until the late 1950s. It wasn’t until recently that Rob Samuels, COO of Maker’s Mark and grandson of Bill Samuels Sr., repurchased the home. Though updated with modern comforts for guests, such as a new kitchen and bathrooms, air-conditioning and high-end mattresses, the floors still creek, the air smells of aged wood and the doors and windows seem to have their own soul. The house represents and celebrates the generations of Samuels whiskey-makers dating back to the late 1600s. Rob shared, “my ancestors, the Samuels, were farmers and whiskey-makers in Samuels, Scotland. They migrated to this country in 1680, settling first in Southwestern Pennsylvania as farmers and rye whiskey makers. The first Robert Samuels made whiskey for George Washington’s continental army. The second Robert Samuels moved south, bringing a 60 gallon still, and settled here (Samuels, KY) in 1784 and fought in the Whiskey Rebellion in 1791. His grandson, T.W. Samuels, built our first commercial distillery, which is walking distance from the house. He started making whiskey in 1840, and four years later it matured and his brand was born. My grandparents, Bill and Margie Samuels, inherited the distillery.”

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Now, Rob Samuels proudly and passionately carries on the family legacy of whiskey-making and hospitality. On display in the home are three of Stephen Rolfe Powell’s Maker’s Mark inspired glass pieces, photographs of the Samuels family, a room dedicated to Keeneland, Maker’s Mark’s first customer and kindred partner throughout the years, historical bottles of whiskey made by various generations of Samuels and a commissioned portrait of Margie Samuels. Rob reflected, “my grandmother, Margie, invented bourbon hospitality. Bourbon distilleries never hosted visitors formally until she set the vision at Maker’s Mark. It was all built around hospitality, swinging open the doors and letting people experience the magic. That has been carried forward through the generations.” In the foyer, various photographs and artifacts of the James family are displayed. Rob explained the family connection. “T.W. Samuels’s first cousin Rubin Samuels married Frank and Jesse James’s mother. Rubin Samuels was Frank and Jesse James’s stepfather. After the Civil War, late 1865, T.W. Samuels helped organize a surrender for Frank James. He surrendered right here (in front of the house). Wilson Samuels, T.W.’s cousin, was living in the house at the time. Two of Wilson’s daughters married James gang members. They stayed on the third floor upstairs. They were outlaws, so the James gang cut a hole in the ceiling. If the law was ever moving in, they could get out in a hurry.”

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While staying in the house, guests have the option to add unique Maker’s Mark experiences. Rob explained, “visitors can bring in my Dad, Bill Samuels Jr., for cocktails. He would come and tell stories for an hour and a half or two hours. That fee goes to Bellarmine University and their Female Entrepreneurship Program. Chef Newman Miller, Maker’s Mark’s Chef-in-Residence, could come here for your group and make a threecourse paired cocktail meal in the dining room. For those who want something at the highest level, for the first time ever, a group can have the entire Maker’s Mark Distillery to themselves in the evening. You would arrive around 5 p.m., have a private tour, a private cocktail class, go into Star Hill Farm and have the entire restaurant to yourself with a curated meal.” The Samuels House will be available for bookings beginning September 1, 2021. It has three bedrooms, three bathrooms and a living, dining, cooking and patio area. Possessing a fine dichotomy of the past and the future, guests will be surrounded by history while still feeling comfortable to pour a whiskey and put their feet up as if it was their own home. v The Samuels House 160 S Saint Gregory Church Rd. Samuels, KY 40013 thesamuelshouse.com 502.999.0203

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SEPTEMBER 2021

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The Allure of the Bittners Bourbon Table

A conversation with Bittners President & COO Douglas Riddle to learn more about its history and how it’s made

By JANICE CARTER LEVITCH HUMPHREY | Photos by ROBERT BURGE

ouglas Riddle is a true visionary who has reinvented Bittners into a legendary brand known throughout the country. He envisions space without limits. His natural instinct for what works in design 38

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is the key to creating a cosmopolitan look that transcends the usual borders of design while maintaining the balance of timeless tradition. His creative drive and leadership will propel Bittners into its next 165 years. I sat down with Douglas recently to discuss the bourbon issue and the inspiration

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behind the Bittners Bourbon Table. “Yes, it’s been exciting. Many are already spoken for, no advertising for the table had hit yet when we first began sharing images of the table with our designers. The orders came in quickly with just our designers placing them because they have talked about the SEPTEMBER 2021

table with our longtime and new customers alike,” said Riddle. About three months ago, Douglas shared a photo of the table with me and explained the significance of creating a piece with deep roots in bourbon country. Of course, I immediately ordered two without hesitation. Read on to learn more about this custom, alluring and limited edition 1854 Bourbon Table designed by Bittners (Bittners was founded in 1854).

Tell us about the inspiration for the Bittners Bourbon Table. In less than 10 years, Bittners will celebrate a major milestone anniversary. Gustave Bittner was such a visionary so we wanted to begin celebrating his legacy. When we celebrated 150 years at the Frazier History Museum, curators from New York began to research our history and found that Gustave loved bourbon. I’m not sure if that is why he chose Kentucky, but I’m sure it didn’t hurt.

The history of Bittners is intriguing, could you share the highlights? Gustave Bittner was born in Pratzan,

Germany in 1829. He learned cabinet making as a young man and later escaped the chaos and deprivations of Central Europe caused by the Continental Revolutions of 1848 by emigrating to the United States aboard a Bremen Liner Steamship named Copernicus. He then traveled to Kentucky, briefly settled in Frankfort and then moved to Louisville where he became one of the foremost cabinetmakers in Kentucky. He achieved acclaim in the competitive, tight-knit and affluent society of Victorian Louisville. Bittner was an unassuming man who was dedicated to family, business and community. He is heralded to this day by generations of first Kentucky families as the finest cabinetmaker and designer of his era.

I love the glass added to the table. Is there a story behind it? Yes, we wanted to design a modern piece and we had this great Mash Tank Cypress wood that we felt would be wonderful juxtaposed with the hand-blown glass top. Once we had the design completed, we commissioned Kentucky Artisan Casey Hyland to do the glass for us. Casey is a neighbor to Bittners and we always try to support Kentucky Artisans.

How did you source the wood? The wood has been in our wood library for several years. Our Master Craftsman Brian Keenan sources wood from all over the country, not only from distilleries but from some of our historic local farms like Ashbourne Farm, Hermitage Farm and Woodland Farm.

What other uses could you suggest for this beautiful bourbon table? The sexiness of this table is the way the color of the wood and the color of the bourbon reflect from the glass and creates a very romantic moodiness. I like keeping things authentic and would hope that this becomes everyone’s favorite bourbon table that sits next to your favorite chair while you enjoy the simplicity of the design and bourbon.

Is this a limited edition, and if so, do you have plans to expand into a bourbon furniture line? Yes, it is a limited edition, we are only creating 50 of the 1854 bourbon tables this year. Each piece will have our signature Bittners burn and will be numbered. We have always done custom pieces with bourbon influence in mind and will continue to do so. v

Douglas Riddle.

Bittners 731 E Main St. Louisville, KY 40202 bittners.com 502.584.6349

SEPTEMBER 2021

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SEPTEMBER 2021

The Sport of Kings

Oxmoor Farm welcomes the inaugural Woodford Reserve Polo Cup presented by The Trifecta and produced by Josh Merideth, creative director of Makers–Agency By LAURA ROSS Photos by JOSH MERIDETH

very loyal Kentuckian can “talk horse” around Derby time, but are you up to date on your chukkas? The time is now to brush up on your polo lingo as the Woodford Reserve Polo Cup presented by The Trifecta and produced by Josh Merideth, creative director of Makers–Agency, comes calling on September 11 at Oxmoor Farm. The idea for the event bubbled up post-Derby and planning has been feverishly underway. Merideth is no stranger to big events, with more than a decade of soirées like the 21c Museum Hotel Derby party, Oaks and Derby brunches and lounges, the Pimento Cheese Social and Churchill Downs’ Supper Under the Spires events are just a few of his memorable highlights. “We had a really successful Derby this year, including the Derby Lounge and Oaks brunch at the Omni Hotel, and we got to thinking. What should we do now that the world is back?” said Josh Merideth. “I floated the polo idea and it worked.” Merideth quickly gathered his main sponsors, The Trifecta, the legendary Baccarat and Woodford Reserve, and The VOICE of Louisville as the exclusive media sponsor, then partnered with the Louisville Polo Club to help field teams of polo players, mixed with local and nationally ranked pro equestrian athletes. “After a pandemic year, we’re ready,” he added. “This is a great segue back outdoors for a luxury event. Polo is played over ten acres, so you can come out, enjoy a luxury experience and be with your own group in a tailgate, or immerse yourself fully in the hospitality tent. You craft your own experience.”

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The sport of kings will be on full, lavish display at the event. The five teams – The Baccarat, Louisville Thoroughbred Society, The Trifecta, Verité and Woodford Reserve – will take to the field to compete for a custom Baccarat crystal championship trophy and over $100,000 in players’ gifts. “Polo in Louisville has been around for years,” said Merideth, “but it’s never been done on this level here.” The event will get underway at 2 p.m. with The Trifecta Polo Party for guests to mix, mingle and enjoy music and the atmosphere. As they arrive, guests will enjoy a Woodford Reserve cocktail or champagne and board limousine shuttles to the polo fields further into Oxmoor Farm. Like Derby, the focus is on the horses, fashion and fun. “The party atmosphere takes center stage,” said Merideth, adding, “You’ll see fashionably dressed ladies and gents, enjoy luxury service and watch the polo, which is played over a ten-acre field. You are so close to the action and it’s just a great time.” The Woodford Reserve Polo Cup will run from 4 to 7 p.m. The four participating teams will play a round-robin tournament with a championship match. A trophy presentation and celebration will crown the final moments of the event. The custom gift packages for each polo player, worth over $10,000 each, include a custom magnum bottle of 100 point rated Verité wine, a custom-designed and engraved set of Baccarat polo player rocks glasses, a custom set of The Trifecta-Baccarat flutes, a custom commemorative Woodford Reserve barrel head, and an autographed Woodford Reserve bottle. VIP guests in the 4,000 square foot main hospitality tent, located in center field, will enjoy passed hors d’oeuvres from VO I C E -T R I B U N E . C O M |

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the Louisville Thoroughbred Society, a premium open bar and more. A Verité $1,000 wine room, pop-up Louisville Thoroughbred Society Members Club and premium viewing lounges with a DJ will also be featured. “Verité wine is a seriously beautiful wine,” said Merideth. “And, guests will enjoy a 40-foot full open bar, with luxury seating courtesy of Summer Classics.” VIP Tailgate spots will be pre-furnished with a 10x10 tent, as well as 10 white garden chairs, but will not include open bar or food service. Guests can pre-purchase polo picnic baskets of gourmet foods, as well as bottles of Taittinger champagne, Whispering Angel Rose wine, Stonestreet wines and Woodford Reserve bourbon. VIP tailgate guests may bring in food and beverages that remain within the tailgate tent. The VIP Hospitality tent is ticketed and reserved for guests 21 and older, but the general admission and tailgate packages welcome guests of all ages. Limited VIP Hospitality tent ($225 per ticket), VIP Tailgate ($500 for a group of ten), and general admission ($50) tickets are available at MakersPoloClub.com and are selling fast. All tickets must be purchased in advance. Omni Hotel is the official hotel for the event, with special event rates on the website. Charity Woodford Reserve, Baccarat and Trifecta cocktails will also be available for purchase for $500 with proceeds going to Work to Ride, a Philadelphia-based nonprofit that provides scholarships and encourages disadvantaged urban youth to experience a working farm and learn how to ride horses, play polo and grow a love of equine sports.

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“Woodford Reserve and Baccarat created a special bottle of Woodford Reserve that is paired with hand-blown crystal decanters and glasses,” said Merideth. “The special craft cocktail pour will benefit charity and guests will keep their custom Baccarat glass.” Merideth hopes to build the event each year, to strengthen Kentucky’s pride in classic equestrian events and provide a luxury outing each autumn to hold fans over until Derby. “While the luxury polo scene usually stays in Miami, Los Angeles or the Hamptons, my goal is to marry polo and its athletes with Kentucky, and solidify this equestrian event more into Kentucky’s fabric,” said Merideth. “I really want to give fans a Derby-style experience in the autumn,” added Merideth. “My goal is a beautiful, 70-degree day, full of amazing polo. We’ll pop the champagne, and everyone will go home safe and happy with a memory they will never forget. And hopefully, they’ll foster a love of polo that will bring them back year after year.” v Woodford Reserve Polo Cup Oxmoor Farm 720 Oxmoor Ave. Louisville, KY 40222 makerspoloclub.com 502.592.5671

SEPTEMBER 2021

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Cheers to Tradition The history of the Jim Beam brands and how they have evolved into the legacy of today By ELIZABETH SCINTA Photos by BETH BURROWS

“L

iving in Kentucky means letting the horses and bourbon just kind of soak into you,” said Beth Burrows, an American Whiskey Ambassador for Beam Suntory. If you’ve lived in the great bluegrass state for any time at all, you know exactly what Burrows is talking about. I had the pleasure of interviewing Burrows to learn more about the Jim Beam brands and the rich bourbon history behind them. It began in 1795 when Jacob Beam laid down his first barrel of bourbon. From Jacob Beam, the trade was passed down from father to son until Jim Beam came into the picture. “Jim Beam was our master distiller during the hard times of Prohibition, the Great Depression, World War I and the Spanish Influenza pandemic. The man got us through everything. His

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work ethic and vast knowledge of a multitude of different things really helped,” Burrows explained. When Prohibition ended, Jim Beam rebuilt his entire distillery in Clermont, KY in only 120 days, and this is the same distillery they’re operating out of today. When it was time for Jim Beam to pass down the legacy, he passed it to his son T. Jeremiah Beam. T. Jeremiah Beam didn’t have any children to pass his legacy to, so he handed it to his sister’s son Booker Noe. “Booker Noe is the grandson of Jim Beam. He spent a lot of time with his grandad and with the fellows that were with him and he grew up inside of that distillery. Booker had a different approach and drive than a lot of his forefathers. Because of that, it drove him to be super innovative and to push the boundaries of what people knew,” Burrows explained.

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Booker’s After doing some experimenting, Booker Noe created his first small-batch collection: Booker’s Bourbon. It began as something he gifted to friends and family in the early 1980s, but shortly after, they decided it needed to be an official brand. In 1988, Booker’s Bourbon was launched on a larger scale. “Booker’s was his baby and he brought the idea of small-batch whiskey to the forefront. It didn’t exist before him,” Burrows said. According to Burrows, small-batch bourbon simply means a smaller curated batch that is a little more deliberate than a larger batch. “It was just a way for him to challenge himself and take it to a new level, and that’s what he did with Booker’s.” Noe later added three more bourbon collections in 1992: Baker’s, Basil Hayden’s and Knob Creek.

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Baker’s

this because those nuances that you get from the rye, and the extra rye that you’re going to get out of that mash bill, really accentuate some of those subtle flavors and you can do that at 80-proof. It was the perfect space for it. Then he dressed it all nice with the bib and belt and put that beautiful foil on the top. So not only is it delicious, but it’s also very beautiful. With the new bottle release, it’s still beautifully dressed with the iconic belt, but there are subtle changes to the overall appearance of the bottle.”

Baker’s was named after Noe’s “maverick” cousin, Baker Beam, who was retiring from being the sixth generation Jim Beam distiller. Noe created Baker’s in his honor and each bottle is as unique as Baker himself. Each barrel sits in its own place throughout the rickhouses, while aging for a minimum of seven years to extract the notes of vanilla trapped within the charred oak. Now, with Baker’s newest releases being single barrels, there’s no batching or mixing. Each bottle is filled from one singular barrel, meaning each bottle contains Knob Creek a big, bold bourbon, full of tiny subtle Knob Creek is named after former details that change from barrel to barrel. President Abraham Lincoln’s boyhood home and was created to be a pre-ProBasil Hayden’s Booker Noe took a different approach hibitionary style whiskey. Booker Noe with Basil Hayden’s. It is also a small-batch created Knob Creek to be 100-proof bourbon, but it’s different because it has and to have a specific flavor profile. “To more rye that the traditional Jim Beam me, Knob Creek has a profile of toasted mash bill. “It’s still bourbon, but the higher marshmallows, strong caramel and strong concentration of rye is pretty much double vanilla. It also has notes of char, which is the amount of our traditional mash bill, like a smoky campfire taste. Char is like so it’s going to taste very different. It’s also dousing a campfire at the end of the night 80-proof, so it goes on the very light side and getting that smoky sweetness. Knob because bourbon has to be no lower than Creek encapsulates all of that,” Burrows 80-proof to be considered a bourbon,” exclaimed. When it was time for Booker Noe to Burrows explained. “To keep those rules, retire, his son Fred Noe took over the he took it right down to the limit. He did legacy. “Fred was the one that took Knob

SEPTEMBER 2021

Beth Burrows. Photo by Steve Squall.

Creek on the road. As a joke, Booker used to tell them ‘Booker’s is for the men and Knob Creek is for the boys, so take it boy and run with it.’ So Fred took it and that was his real step into the whiskey world,” Burrows explained. Eventually, it will be passed down to Fred’s son, Freddie, and the legacy will continue. Knob Creek’s family has grown over the years to include small-batch, single-barrel, Knob Creek Rye, Knob Creek Single Barrel Rye and more. Let’s raise a glass to generations of legacy, determination and fine bourbon. Cheers! v

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6525 Harrods View Circle | Hunting Creek Estates Crystalyn Noland, 644.9140 | $599,000

2004 Fandango Court | Polo Fields

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©MMXXI Lenihan Real Estate, LLC. All Rights Reserved. Sotheby’s International Realty® and the Sotheby’s International Realty Logo are service marks licensed to Sotheby’s International Realty Affiliates LLC and used with permission. Lenihan Real Estate, LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each franchise is independently owned and operated. Any services or products provided by independently owned and operated franchisees are not provided by, affiliated with or related to Sotheby’s International Realty Affiliates LLC nor any of its affiliated companies.

554 South Lucas Road | Barren River Lake Josh Laughlin, 777.8904 | $1,590,000

2306 Evergreen Road | Anchorage Melanie Galloway, 291.9210 | $1,250,000

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7807 Cedar Ridge Court | Hunting Creek Estates Terri Bass Team, 424.8463 | $1,175,000

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12507 Poplar Woods Drive | Poplar Woods Estates Lynette Masterson, 643.4445 | $775,000

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3908 Gilman Avenue | St. Matthews Chuck Pence, 291.4739 | $383,700

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Lenihan Sotheby’s International Realty | 3803 Brownsboro Road, Louisville, Kentucky 40207 | 502.899.2129 | lsir.com

an official winner of a

2021 Platinum SIP Award This prestigious, international award is based on the scores of consumer judges — spirits enthusiasts with discerning palates who take part in a blind taste test. Their endorsement means everything to us. As does yours. I T ’ S T I M E TO Q U E S T I O N T H E S TAT U S Q U O A N D R E D E F I N E T H E S TA N DA R D.

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Homes

Modern Classicism Bittners Interior Designer Ron Wolz used texture and sleek neutrals to stylize this traditional Louisville home By JANICE CARTER LEVITCH HUMPHREY Photos by ROBERT BURGE

hen a young professional decided to plant his roots in Kentucky after living in California and New York, he turned to Interior Designer Ron Wolz of Bittners and Architect Doug Schmitt to help make his vision of a dream home come to life. We spoke to Wolz to learn more about this stunning new design project.

How did the process for this project get started? It started with an on-site meeting to walk through the home and brainstorm ideas. The key, as a designer, is to listen. I took the feedback the client provided and came up with a design plan that took his requests and incorporated them into a comfortable and stylish home.

You used lots of neutrals, is that a trend you’re seeing? I don’t know about it being a trend, but I do love neutral color palettes. They are easy to live in, you can easily add pops of color and art to add personality.

How important is texture in the design? Texture is key with a neutral palette. Whether it’s with grasscloth or luxurious velvet pillows, texture adds depth and luxury to any room.

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“ The key, as a designer, is to listen. ” - Ron Wolz

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The steel and glass doors are dramatic, what inspired them? The client has a very modern, sleek aesthetic and the doors fit that vibe. Early in the process, we were reviewing inspiration photos that showed a similar concept and we, along with the architect, thought they would be a dramatic addition to this very classic home.

What is your favorite room in this home? Without question, it’s the den! My client wanted a green den so that’s what we did. I love how the green leather walls and rich green velvet drapes make a cozy vibe for relaxing and entertaining. The mix of vintage furniture and contemporary pieces feels elegant but not stuffy.

What about the powder room? The client is a young professional and I wanted the room to reflect that. The bold hand-painted wall covering and contemporary lighting give the room a youthful unexpected surprise to the space. v Bittners 731 E Main St. Louisville, KY 40202 bittners.com 502.584.6349

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Wants: A place far from everything Needs: To bring everyone closer together

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Josh Laughlin A LOCAL AND TRUSTED REAL ESTATE PROFESSIONAL WITH LENIHAN SOTHEBY’S INTERNATIONAL REALTY By ANNA BYERLEY Photos by KATHRYN HARRINGTON

or the past nine years, Josh Laughlin has been work- One aspect of working in real estate that Laughlin loves most is ing as a real estate professional with Lenihan Sotheby’s the relationships he gets to build along the way. It’s not only with International Realty. He joined the firm for the renowned his clients and colleagues at Sotheby’s International Realty but with professionalism, expertise and consistent approach each agents at other firms as well. His ability to maintain those great relaagent brings to the brand. He describes tionships within the industry gives an advantage to it as a mindset of waking up and thinking about his buyers and sellers. real estate and going to bed thinking about real “In today’s challenging market, it is so important “I keep a estate. “Success breeds success. When you surto be creative with your strategies and really think high level of round yourself with similar people who work outside of the box with pricing and terms to set equally hard for their clients, share ideas and best professionalism your clients offer above the rest,” Laughlin said. practices with each other, you become distinctive When assisting his clients with making one of and from other brands and agents,” Laughlin said. their most significant financial decisions, Laughlin’s communication, For Laughlin, real estate is not a job, it’s his career expertise, level of commitment and ability to but we’re also and passion. His personalized approach allows him understand his clients’ needs assures buyers and to help every client, whether they’re looking to going to sellers that they are working with a trusted probuy or sell a home. He is committed and involved laugh a little fessional. “When working with my sellers, I make throughout the entire real estate transaction, walksure we’re not leaving any money on the table, and along the way.” ing each of his clients through every appointment, that we’re getting the highest price and best terms showing and inspection. possible. With my buyers, I want to make sure we — Josh Laughlin A key component of Laughlin’s business is conare securing a good investment at the best possible stant communication with his clients. He works price. It’s also ensuring that they’re going to have a one on one with each client and has constant conreturn on their investment when they call me in a tact with them throughout the entire process. He believes being availfew years to list their home,” Laughlin explained. I want them to be able to clients and building those relationships is imperative. “I keep a high level of professionalism and communication, but happy with the list price I’m going to give them.” we’re also going to laugh a little along the way,” Laughlin said. “This If you’re looking to buy or sell a home, contact Josh Laughlin at process can be so stressful, especially in the current market, so adding joshlaughlin.com for a stress-free, top-notch and professional real some levity to each situation makes everyone feel more at ease.” estate experience.

Lo ca te d a t :

Lenihan Sotheby’s International Realty 3803 Brownsboro Road Louisville, KY 40207 sothebysrealty.com 502.899.2129 SEPTEMBER 2021

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It’s Time to Toast the Trees! Angel’s Envy’s eighth annual initiative to plant oak trees during the month of September By SARAH LEVITCH Photos provided by ANGEL’S ENVY

aise a glass, take a photo and plant a tree! For the month of September, Angel’s Envy is hosting its annual Toast the Trees initiative. Starting in 2014 as a humble effort towards sustainability and putting back the resources used in the process of aging bourbon, Toast the Trees soon exceeded expectations and sparked excitement in the spirits industry. Co-Founder of Angel’s Envy, Wes Henderson, stated, “When we started the program, we never imagined we would be able to plant as many trees as we have. We didn’t grasp the enormity of what we’d be able to do and how it would be embraced by the bartending community, industry partners, restaurant partners and our distribution partners.” 66

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During the month of September, for every social media post of a drink, bottle or celebration with a #ToastTheTrees, Angel’s Envy will plant one oak tree. Henderson encourages participants to get creative and have fun with it! In their eight years, Angel’s Envy has planted over 130,000 trees, which is more trees than they have used for barrels. Henderson added, “Normally, I’m not speechless about anything, but I’m really humbled and honored about how the team has made this program come to life and how significant it is to Angel’s Envy and the industry.” To plant the trees, the Angel’s Envy team will come together to plant a few, but their partners, Arbor Day Foundation and Green Forests Work, help do a bulk of the planting as well as finding places to plant trees. Henderson noted that, “the majority of the trees have been planted in the Appalachian mountains. Much of that is reclaimed land from coal strip mining. I also plant a couple of the trees in my yard because I like to see how much they grow each year.” Looking towards the future, Henderson will continue to let Toast the Trees grow organically, with hopes to find new areas SEPTEMBER 2021

to plant the trees. He said, “I would like to see us look at different places and opportunities to plant trees, like in areas where there is deforestation. I’d like to expand to some other areas that have been impacted by forest fires too and do a deeper dive in the strategy behind specific locations to plant trees.” In 2020, Angel’s Envy set a goal of 50,000 trees, which was met and exceeded despite most bars and restaurants being closed. As things open up more in 2021, the Angel’s Envy team is setting a goal of 65,000 trees. Whether you’re at home enjoying a bourbon after a long day, out for dinner sipping wine with a loved one, drinking a cocktail with a friend at a bar or celebrating a special occasion with a glass of champagne, raise your glass, post a photo and #ToastTheTrees! v Angel’s Envy Distillery 500 E Main St. Louisville, KY 40202 angelsenvy.com 502.890.6300

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DOG SUPPLIES FOOD • TREATS SUPPLEMENTS We are a locally owned and operated full service pet store just for dogs. We have an allnatural bakery inside where we bake fresh dog treats every day. Our dog food is an ultra-premium food designed especially for us. We even have products for special needs dogs. We always look for new and exciting items that are not only dog safe, but designed to blow their furry little minds with goodness! At Gangsta Dog, it’s not just about having terrific products, but about having a fun and unique experience whenever you step in the door.

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Places, Trends, Style Featuring Crew Aviation: Private Jets. Stellar Service. By AMY BARNES Photos by KATHRYN HARRINGTON

hen it comes to quality, guest experience, safety and acute attention to detail, Louisville’s Crew Aviation team provides executive-level clients with highly personalized and meticulous luxury boutique travel services. We recently chatted with Crew Aviation COO and Director of Operations Tim Peace and Chief Strategy and Innovation Officer Shannon Weidekamp regarding the company’s fastidious focus on safety and service as it opens its newest offices in Palm Beach and Sarasota, FL.

Tell me about your business. Who do you serve? We work with private jet owners, interested in private aircraft management, as well as individuals, businesses and groups seeking charter flights and other private aircraft options. Most of these clients are people and businesses who want to maximize their time, have greater control of their destinations and planning, and those whose main concern is safety in terms of security, health and mitigating any potential risks associated with flying.

Where do you fly? Whether it’s a quick trip to Nashville, a California business meeting, a weekend in Florida or a romantic getaway, we can provide world-class domestic and international private charter flights in most countries across the globe.

Tim Peace and Max Weidekamp.

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You equate your company’s attention to detail and application of service quality to the ritual of serving tea. Could you elaborate on this comparison? The notion of tea spans all nations of our world. Most of us are aware of Great Britain’s historical heritage to the social convention of the drink. How does this contrast to our business? Tea is a trade item and has been for hundreds of years. This also makes tea a luxury item, a social convention and something to share with guests. Historically, as a luxury, tea was a highborn consumable that spanned the globe because, as it has been said, “the sun never sets on the British Empire.” Luxury has no comparison, and while service, quality and safety are all foundational principles, we at Crew Aviation strive in every way to assure luxury expectations are exceeded before they are requested.

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Describe some examples of Crew Aviation’s boutique and luxury services. We continually strive to live up to our mantra: Private Aircraft, Stellar ServiceTM. From the blankets we have on board, to the type of bourbon or beverage our clients drink, to food preferences and more, we try to learn what our clients desire and continuously anticipate their needs. For example, we have access to high-end royal markets and textiles such as the Queen’s blankets (the same blanket the Queen [of England] uses), monogrammed pillows, made-to-order bedding or custom-created accessories from some of the finest purveyors of luxury goods around the world. Whether it is a simple offering of Werther’s candies or the finest champagne, we feel the greatest luxury is listening to our clients’ needs, wants and requests. Before a client flies with us, we ask them to fill out a passenger preferences survey. We ask things

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like their food allergies, what type of water they like, what type of blanket they prefer, their favorite candy or beverage. We try to offer Kentucky bourbons on our flights (including Brown-Forman products) but we cater to our client’s preferences. We want our clients who are not owners to feel like our jets are also their asset. Additionally, we watch what our clients bring on board. Is it a special beverage, served at the desired temperature? Do they bring a certain type of snack because they are gluten-free or vegetarian? If this item is not currently in stock, we will assure that it is available on the next flight. We try to notice and meet their exact preferences.

You recently opened new locations in Palm Beach and Sarasota, FL. What are your additional plans for future growth? In addition to our location

in Louisville, KY and the Florida offices, we have plans to open new locations in several other states and are in discussions to open divisions outside of the United States. We have multiple projects to unveil in the near future that support and enhance our existing operations.

Describe your additional services. In addition to the boutique services previously mentioned, we also work in aircraft acquisitions, consulting and maintenance. Our professional and highly experienced team creates personalized plans that fit our customers’ wants and needs. Whether you are purchasing, chartering or simply want to learn more about private aviation, we guarantee stellar service. v Crew Aviation 1176 Standiford Ave. Louisville, KY 40213 crewaviation.com 502.368.7200

Max Weidekamp.

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Top-Shelf Flights.

Behind the Bar Getting to know the ingredients of the people who craft the cocktails at Louisville Thoroughbred Society By SARAH LEVITCH Photos by ANDREA HUTCHINSON

es, this is the bourbon issue, but we wanted to dive deeper into the world of cocktails and what makes a cocktail and the bartenders who create them great. We spoke to two of the cocktail professionals at Louisville Thoroughbred Society, Beverage Director Dante Wheat and Lead Mixologist Will Jones, to get to know them better and the ingredients in themselves that make them so skilled behind the bar.

Dante Wheat Beverage Director at the Louisville Thoroughbred Society Founder of Raw Pineapples Spirits Media Company “Spirited Creator”

What are the ingredients that make up who you are as a professional? Resilience, a touch of fake it ‘til you make it, a good amount of creativity and

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Dante Wheat.

consistency. Without any of those things, I couldn’t do anything I do. I can be creative, but if I’m not consistent, then no one’s going to work with me again. I can be resilient, but if I don’t have a little bit of that “fake it ‘til you make it,” I’m not going to put myself into rooms that I shouldn’t be in. Once I am in there, I’ll make sure I am supposed to be. There are plenty of times when I feel like I should quit. The moment I hit that wall, the voice in the back of my mind says no, we’re not succumbing to that, we are going to break through.

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Where did your passion for this industry come from? I saw how people talked about spirits and bars and didn’t like it. They make it something bigger than it is. A bar is a place to hang out and have fun. The conversations and things you experience in a bar may change your life, but the bar and the drinks are not going to. I take spirits into bar culture and think about how each spirit creates a different experience. Like, this spirit is good for talking about this, this is the environment you should drink this in and this is why you should drink SEPTEMBER 2021

this. I think people care more about the experience you give them rather than the process of making a spirit. What are you going to remember? I always remember who I go to a bar with, not what I was drinking.

What words would you use to describe yourself? “Spirited Creator.” It’s a play on spirits, and everything I do is with spirit, whether it be my passion or disdain for something.

Where does your disdain come from? My disdain partially comes from copying ideas that were cool five years ago in other markets. For example, everybody

wants to open a whiskey bar because we’re in Kentucky. Vodka sells just as much as whiskey though. If you want to be successful, you have to take a risk. I believe we can do something organic as a city, and we can transcend all that.

Will Jones Lead Mixologist at the Louisville Thoroughbred Society “A bartender willing to push boundaries”

What are the ingredients that make up who you are as a professional? A big thing as a bartender is relationships. There is a difference between a person who just makes drinks and a person

Will Jones.

who makes you feel welcome whenever you come into their establishment. This could mean remembering someone’s drink or remembering their name and details about their life. Another vast importance is knowledge. Being humanistic in nature as well. The best professionals can be stumped. My mentors taught me that you never know who is sitting across from you at the bar. There could be a lead scientist from NASA sitting across from you, but they don’t know how to make their own bitters. There’s no need to chastise them for that. If you are really passionate about it, then you share that passion with them. I see couples come into town, and the husband is a big bourbon drinker, but the wife hates bourbon. Using the knowledge I have, I know if someone doesn’t like bourbon, they won’t like a spirit-forward drink. That’s a big part of brand and spirit knowledge, being able to modify or craft a cocktail for the individual.

How would you describe yourself as a bartender? “Avant-garde.” I am a bartender willing to push boundaries. For instance, if someone tells me something won’t work, I’ll find a way to make it work using my knowledge. Most recently, at the Black Rabbit, there was a chevre and beet risotto and it inspired me to make a chevre and beet cocktail. I worked under Clay Livingston at 8UP many moons ago, and they had the strawberry cheesecake cocktail with ricotta. Since then, I’ve been searching for an opportunity to use cheese in a cocktail. I used beet, chevre, pisco, mezcal, lime juice and some bitters. I also think a simple cocktail done right goes a long way. I’m like that Green Day song, “Walking Contradiction.” I value tradition as well. With the new cocktail menu I have coming out at LTS, we have bottles from the 1910s and 1920s, so I chose cocktails from 1908, 1924, 1948 and a rendition of the Bramble, which was around 1984. One thing I learned when creating a cocktail menu is you want to get a feel for your consumer base first. You don’t want to alienate them. What I have now is a balance of classics with some of my creations. v Louisville Thoroughbred Society 209 E Main St. #200 Louisville, KY 40202 thelouisvillethoroughbredsociety.com 502.416.1282

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And you thought bourbon was our most prized liquid.

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The Revival of Green River Distillery How the historic Owensboro distillery was once lost but now has been restored to its original glory By SARAH LEVITCH Photos provided by GREEN RIVER DISTILLING CO.

fter decades of being under different ownership and name, the property originally home to the Green River Distilling Co. has come full circle. The recent revival of Green River Distillery celebrates and honors the vision of founder J.W. McCulloch. Originally established in 1885, Green River Whiskey gained national and

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international acclaim and was promoted as “the whiskey without a headache.” However, at the height of its popularity in 1918, Green River Distillery caught on fire, burning all the whiskey and almost all the buildings. Though rebuilt, prohibition followed from 19201933 and halted Green River Distillery from returning to its original glory.

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Jacob Call.

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From 1939-2007, the property became Medley Distilling Company, with ownership being passed along throughout the years. It wasn’t until 2014 that another group purchased the property and began restoration, beginning production in 2016 under the name O.Z. Tyler. In 2020, Green River Distillery came full circle, returning to its original name at the original location in Owensboro, KY, welcoming a new era for the company. As an eighth-generation distiller and Kentuckian, Master Distiller Jacob Call leads Green River into this new era with great pride and expertise. Call stated, “I’ve been around bourbon my whole life. Some of my earliest memories are me running around rickhouses with my dad. What I have learned over time is that great bourbon comes from both the head and the heart. My experience is equal parts know-how and a love for the art handed down from my family.” Creative Director Aaron Kizer, who is also a world-renowned artist and Owensboro native, has his works showcased throughout the campus, most notably the “Whiskey Without Regrets” mural at the entrance. Inspired by the distillery’s archives, Kizer found a balance of making the distillery look original while adding new, modern touches for visitors. Committed to bringing back only the finest ingredients, craftsmanship and tradition, Green River sources their corn from Kentucky, having built relationships with farmers and families, as well as the Kentucky Corn Growers Association. For Green River, quality also means sustainability. The distillery will plant oak trees to one day use as bourbon barrels and give spent grain to local farmers to feed their cows.

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Jacob Call.

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As heritage members on the Kentucky Bourbon Trail, Green River invites visitors to not only tour the distillery, but also the city of Owensboro. Filled with rich whiskey history, Green River is a proud supporter of the Owensboro community, working with them to bring business and tourism. Green River’s four-year Bottled In Bond Kentucky Straight Bourbon Whiskey has a high rye mash bill, delivering pepper and warm spice notes, as well as cinnamon, cardamom, cherry

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and a bit of leather. A limited release of the bourbon will be available in early 2022, and the distillery is currently open for tours and tastings. v Green River Distilling Co. 10 Distillery Road Owensboro, KY 42301 greenriverdistilling.com 270.691.9001

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Louisville’s trade only showroom Cheryl Rago | Amy Stewart

(502) 690-3180 4874 Brownsboro Rd design@designconnectionky.com www.designconnectionky.com M-F 10-5

Home Trends Greg Fickle, Don Kavanaugh, Jude Loew, Patrick Gittings, Vanessa Pendergrass, Gregg Keller and Barry Wooley.

Home Trends

Featuring Barry Wooley Designs and their take on the changing landscape of home design today By LIZ BINGHAM | Photos by KATHRYN HARRINGTON

ince the pandemic, people have been spending more time in their homes which is redefining the home design industry. We spoke to the Founder of Barry Wooley Designs, Barry Wooley, and Design Director, Greg Fickle, to learn more about the changing design trends and how Barry Wooley Designs can help make your home beautiful and functional.

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What changes have you seen in terms of design requests or trends post-pandemic? Barry: Designs that are tailored to comfortable living have been a priority for clients during and post-pandemic. Comfortable seating, fabrics and soft “hardscape” items like carpets and rugs are being used more in design as people adapt to being home regularly. Keeping in mind that clients have adapted to working from home, the request for office solutions has increased, including cord and wire control and “lifestyle” offices that fit residential interiors. Greg: While open-concept isn’t going away anytime soon, clients are wanting a little more separation. We were around each other a lot! We all needed some space. Also, as close family and friends came together more in small groups, we wanted to enjoy that time together. Those moments became sacred. We didn’t want to spend time cleaning up the kitchen after a dinner party, but also didn’t want to look into a dirty kitchen from the lounging spaces. Some partitions became needed. As far as furnishings, clients wanted no-fuss pieces. We want to spend as much time together as possible. As home trends typically follow clothing styles, think athleisure wear. Performance fabrics, comfort, items that can be easily washed, flexible styles that coordinate with one another, no ironing, bright and fun patterns mixed with neutrals, etc.

What do you think is causing these changes? Barry: During the pandemic, people spent the majority, if not all, of their time at home. This led them to begin investing their time and money into making their homes comfortable for 24/7 living. With a limited environment where families were living, working, raising children and adapting to new norms, clients started to realize components of their spaces that needed new style and a refreshed design. Essentially, they were bored of staring at the same things in their house that they’ve had for years. The design and furnishings industry began leaning into the needs of clients during an unprecedented pandemic, which kept the industry stable for the last year and a half.

Are there any requests or trends you think will continue, even once we’re truly past the pandemic? Barry: It’s been surprising to hear clients request carpets and larger rugs to cover hardwood and tile floors. These are investment pieces, and people seem to be transitioning back into wanting soft and comfortable surfaces.

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The reason it appears these trends may stay is because people wouldn’t invest in these pieces if they intend to replace them within the next few years. Not only that, but carpets and rugs have a more refreshed style that’s fitting the current age of interior design. It’s no longer like it was twenty years ago. Greg: Definitely the trend to create efficient and dedicated home office spaces. The pandemic has changed how we do work for good. Whether companies adopt the practices now or in the future, some sort of hybrid version will inevitably be our future.

What’s the number one request you’re seeing now? And what’s your favorite trend you’re seeing now? Barry: Things that are in stock and available now. It’s clear that clients have been willing to make decisions based solely on what’s available earlier, with our expertise in guiding those conversations to ensure the space still carries the integrity of our vision. Our design team is recommending more color to liven everything up from the monochromatic. I have always believed life begins at home, and if you get your home right, your life will fall into place. It’s really comforting to see so many people taking steps to create spaces they truly love.

How is your new space conducive to these new trends? Barry: Our new space allows us to carry a large overhead of in-stock and available one-of-a-kind pieces. While most design companies require clients to wait months for custom pieces, Barry Wooley Group Designs has a surplus of unique pieces – sofas, rugs, carpet, artwork, decorative accessories, occasional seating, buffets and tables – that clients can take home today. This also allows us to complete projects more efficiently because we can leverage our own in-house pieces to incorporate into our design projects when the client is on a shorter timeline. We consider ourselves lucky to offer highend, custom, consigned furnishings from some of the best furnished homes in the region. Greg: We are also a one-stop shop. If your space is not working for you, you need more space, a new space altogether, or to get rid of your space, we can make any of those things happen. We can help make your house meet your needs through furnishings, staging, additions, remodeling, etc. We can help get your house ready to sell if it no longer meets your needs, or we can help you find a new house and make it exactly what you need it to be! v Barry Wooley Designs 116 S 10th St. Louisville, KY 40202 bwgroup.design 502.569.7101 88

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The ONLY authentic gourmet Italian fine dining restaurant in Louisville!

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Welcome to Justins’ House of Bourbon How a local spirits store provides white-glove service topped with Kentucky heritage and rare vintage finds By EMILY RENCO | Photos by KATHRYN HARRINGTON and VICTOR SIZEMORE

Justin Sloan and Justin Thompson.

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s the home of bourbon country, Kentucky welcomes tourists from around the world to visit the wide array of bourbon distilleries and local stores to become more familiar with our native spirit. After a change in the landscape related to the spirits industry, bourbon and spirits experts could open more local stores with niche offerings after several years of collecting. With this change, locals and tourists alike can visit stores like Justins’ House of Bourbon, a local store that carries contemporary and vintage bourbon and anything in between. It was a mutual love of bourbon between Justin Sloan and Justin Thompson that led to their ventures in the industry and eventually the opening of Justins’ House of Bourbon. Thompson got his start in 2008 when he, his brother and several fraternity brothers created The Bourbon Review, a quarterly lifestyle magazine and guide to bourbon country. SEPTEMBER 2021

Then in 2015, Thompson opened a bourbon bar in downtown Lexington called Belle’s Cocktail House. Meanwhile, Sloan was creating his own collection of vintage and rare bourbons and curating for several private clients. Some of Sloan’s personal collection includes favorites from Stitzel-Weller, Pappy Van Winkle and bottles of 1933 Colonel E.H. Taylor from Castle & Key Distillery. Sloan’s love of collecting, background in e-commerce and tech, and extensive vintage bourbon knowledge are some of the many reasons he teamed up with Thompson and he’s glad he did. “I felt that I was pretty versed in the industry and people kept asking me

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for advice and consulting. I quickly realized that it was a niche that I could fill in my home state.” After 10 years and many quarterlies, cocktails and bourbon finds later, both Sloan and Thompson were ready to take on a new project. Thanks to the changing landscape related to whiskey and the increased interest and popularity of the spirit, they decided it was time to create something that no one else was doing. In February 2018, they opened Justins’ House of Bourbon, a one-stop shop for any of your bourbon or spirits needs with an upscale level of service and quality of products. Justins’ offers a wide variety of spirits,

from vintage to contemporary, in the hopes of satisfying its customer’s needs and providing a service that can’t be found anywhere else. Currently, there are locations both in Lexington and Louisville. For customers, when they walk in, they should expect top-of-the-notch service. “We take pride in our white-glove service. The stores are set up so that when you walk in, you will be asked by someone about how we can help and if there’s anything you have questions about,” said Sloan. “It can be intimidating to see all of the bottles, vintage and new, and our experiential retail. We try to give customers an experience that they’re not going to get at any other package store. No matter if you spend $17 or $17,000, you’re going to be treated equally.” Customers can explore a wide variety of bottles throughout the stores and are even able to taste them before purchasing. Both Sloan and Thompson hope that, when customers leave the store, they will continue to want to come back and to try new things each time. As for the store’s future, Sloan hopes to “continue to bring our stores back to the status they were pre-pandemic, and to reach out to new customers to give them the best experience possible.” v Justins’ House of Bourbon 101 W Market St. Louisville, KY 40202 thehouseofbourbon.com 502.215.4620

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Jones Anesthesia LLC “{Bourbon} is the anesthesia by which we endure the operation of life” — Shaw

Contact Misty Jones at jonesanesthesiallc@gmail.com for all of your office-based anesthesia needs, including dental, pain management and same day surgical procedures.

The Magic of Field & Fork

The Parklands of Floyds Fork’s ninth annual fundraiser promises an evening under the stars in true Kentucky style By EMILY RENCO | Photos by BOB HOWER AND TED WATHEN

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n 2020, The Parklands of Floyds Fork had a record-breaking year and saw more than 3.8 million visits. Park-goers enjoyed the hiking trails, sports fields, playgrounds and more as a way to reconnect with nature and find a sense of solace in a socially distanced and safe way. Even before the pandemic, The Parklands have made an impact on people from all over Kentucky and the region since its opening in 2011. “It’s about reintroducing people to nature and having an accessible way to have an adventure. Some might think that they have to travel several hours and instead only have to drive 20-30 minutes to have access to bike trails or a kayak outing. Those options are all right here in The Parklands’ backyard. It’s something that I think is unique to our state and region,” said Director of Communications & Marketing for The Parklands, Anna Rosales-Crone. To continue to provide free access to The Parklands 365 days a year and maintain the nearly 4,000 acres of land it encompasses, the highly anticipated annual fundraiser, Field and Fork, will bring people together who love and care deeply about The Parklands in hopes of raising money for their annual operations. Now in its ninth year, Field and Fork presented by JPMorgan Chase & Co. is Co-Chaired by Mac and Jessica Thompson, who returned home to Louisville some years ago partially due to a “need for green space, The Parklands being one of the many ways we can reach the outdoors on a weekly basis,” said Jessica. While growing their business White Clay, which was founded in 2006 to provide consulting services and custom software solutions for regional bank partners, the Thompson’s are passionate about staying involved in the community

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and supporting the many treasures of our region. Mac has been on the board at the Kentucky Shakespeare Festival and Actors Theatre, and Jessica is serving on the Louisville Zoo Foundation’s Board of Trustees to name a few. The Thompsons believe that Louisville is a place where it’s small enough that, if you take the time to make connections, you can have an impact. The Thompson’s have attended Field and Fork for many years, and because of their love of The Parklands, they were honored to become Co-Chairs this year. When asking them what it means to them, Jessica said, “We’ve worked with many of the people at The Parklands previously and when we were asked, it just felt natural.” This year, Field and Fork will be hosted on September 11, 2021, at the beautiful Brown-Forman Silo Center in Turkey Run Park. “After a year of being away, guests will be able to enjoy a delicious dinner, relaxing evening and so much more,” said Rosales-Crone. Additionally, Field and Fork will host a live auction with a wide variety of items that guests can preview online. Included in the auction and new this year, Maker’s Mark has donated a unique Private Selection Experience at Star Hill Farm, home of National Historic Landmark, the Maker’s Mark Distillery in Loretto, KY. The winning bidder will be taken on an intimate whiskey adventure where they will get to explore the grounds, including places usually reserved for master distillers, and handcraft their own personal barrel of Maker’s Mark. One of Jessica’s favorite parts of the evening is The Afterglow, where guests can come together, look up into the night sky and appreciate The Parklands’ splendor. As for Mac’s favorite part, he shared, “The

overall experience of being outside at the park, underneath the stars and near the gorgeous barn just gives you this amazing feeling for why you’re there and what you’re trying to accomplish.” If guests are unable to attend Field and Fork, The Parklands will be hosting other fundraising events throughout the end of 2021 and in 2022. “Another easy way to support The Parklands is simply by visiting,” said Rosales-Crone. “Exploring the area and coming out for a run, hike or bike ride is a great way to learn about and enjoy the area.” As for the Thompsons, they continue to support and encourage others to visit the parks since, “The Parklands provide a [nearly] 4,000-acre backyard for the community to exercise, engage in activities and live and experience the outdoors,” said Mac. “The Parklands itself is an impactful experience that brings people together and that shared experience is one of the reasons why The Parklands is something we continue supporting.” v The Parklands of Floyds Fork Beckley Creek Pkwy Louisville, KY 40245 theparklands.org 502.584.0350

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The Beauty & Sport of Horses Kentucky welcomes EQUITANA USA, the world’s largest equine trade and exhibition show By RACHEL PORTER Photos provided by EQUITANA USA & THE KENTUCKY HORSE PARK

lthough it can be hard to imagine a love for horses bigger than the horse capital of the world, there are people as far away as Germany who have been sharing their passion and appreciation for horses for years. Wolf Kröber, a German rider, was one of them. In Essen, Germany in 1972, Kröber saw an opportunity in the market to bring more people in the equestrian industry together by having numerous exhibitors display their knowledge and talent about horses. Therefore, he created his own “One Man Show” known as the famous EQUITANA, to fill in the missing piece he had been looking for. It rapidly became known for introducing new equestrian specialties, but also new international horse breeds to countless numbers of equine riders throughout the world. What started as a small trade fair show over 48 years ago in Essen exhibition halls has now become the world’s largest meeting place and brand for equestrian sports.

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This year, the Kentucky Horse Park in Lexington, KY has the honor of hosting the newest and in-person edition of EQUITANA USA. The threeday event is an equine exposition that simply celebrates the beauty and sport of horses. Reed Exhibitions North America and the Kentucky Horse Park are very excited to share this high-quality expo with the state in October. Even Former First Lady of Kentucky Jane Beshear cannot wait. She will return as the official spokeswoman to show her love and support for the state and the equestrian industry’s largest event. We spoke with the EQUITANA USA Event Director, Meghan Margewicz, to learn more about what EQUITANA USA will bring to Kentucky and for the attendees and horse enthusiasts.

When choosing what expo was going to be used for EQUITANA USA, Margewicz and her team knew it needed to be the best fit. “There are a lot of other expos, but there wasn’t one at a place like the Kentucky Horse Park that is made for international equestrians. We knew that the right people would be there,” explained Margewicz. “There also aren’t many expos that cater to every aspect like EQUITANA USA will do and after really looking around, we found a pocket of opportunity.”

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The new EQUITANA USA provides the experience of shopping, education and entertainment in the hopes of there being something for everyone regardless of a person’s knowledge or skill set for horses. “We want the feeling of the exclusive expo but one that is more inviting to everyone and will also still give you the wow factor,” Margewicz said. EQUITANA USA will not only feature 165 exhibitors but also host seminars, clinics, training and the

90-minute EQUUS Evolution evening show each night. Each event is informative and unique in its own way. From the Social Responsibility of Equestrian Influencers Panel to Phillip Dutton, an American Olympic equestrian, hosting a clinic, there will be so many educational opportunities for horse enthusiasts to partake in. For people who like the arts and history, EQUUS Evolution is a must. “EQUUS Evolution is a scaled-down version of Cirque du Soleil. It incorporates performances of well-known polo riders, dressage and history of horse and man to push through the concept of relationships between a person and a horse in a theatrical way,” described Margewicz. Nicole Forbes, the content manager, with the help of Margewicz and the rest of the team, worked together to discover performers, from equestrian relationships to finding people on Instagram. Tickets for EQUUS Evolution need to be purchased separately from the EQUITANA event and include complimentary parking at the Alltech Arena and assigned seating that is socially distanced.

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When it comes to activities for children, Margewicz wanted to make sure there were activities for all ages. “I still want to make adults feel like kids again,” said Margrwicz. There will be the Play Paddock full of nostalgic fun. Families can paint horse figurines together or race in the Bouncy Horse Bash to raise money. For more “mature” parents and their children, they can listen to speakers on how to hold the reins when it comes to buying their child their first horse or pony. EQUITANA USA is from Oct. 1-3. For more information

on ticketing, pricing and who all will be there, visit equitanausa. com. Attendees can also reference the website for COVID19 regulations or any updated changes. “Diversity inclusion in the equestrian space has been a struggle, but you don’t have to look a certain way or have money to be in it. We wanted to represent all different types of people and people that others could relate to. EQUITANA USA also covers all different types of education and discipline,” said Margewicz. “We can learn from everyone and anyone.” v

EQUITANA USA 4089 Iron Works Parkway Lexington, KY 40511 equitanausa.com 877.547.6398

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Max Corcoran • Ronny Riemer • Nic Roldan • Phillip Dutton • Laura Graves • Carson Kressley • Micah Deligdish • Dani Waldman • Retired Racehorse Project

EXPERIENCE USA YOU’RE INVITED EQUITANA TO EQUITANA USA The largest equestrian equestriantrade tradefair fairand and exhibition brand is coming the USA with The world’s world’s largest exhibition brand is finally here!toEQUITANA USA shopping, is North education, and entertainment for all ages & disciplines. America’s newest premier equine expo with vendor shopping, top quality education and demonstrations, and awe-inspiring evening entertainment.

OCTOBER 1-3, 2021 | KENTUCKY HORSE PARK

OCTOBER 1-3, 2021 | KENTUCKY HORSE PARK EQUITANA USA KENTUCKY HORSE PARK

EQUITANA USA KENTUCKY HORSE PARK

EVENING SHOW ALLTECH ARENA

EQUITANA is a can’t miss event for equestrians and horse enthusiasts of all ages, experience levels, professions and disciplines; featuring a variety of vendors and products to shop (apparel, tack, horsecare, stable products, etc), unique education topics and demonstrations, presentations and clinics from top equestrians not seen at other expos, and much more. The education and clinic schedule is available at EQUITANAUSA.COM. Clinic applications are now being accepted to ride with Olympic Eventer Phillip Dutton, Olympic Dressage rider Laura Graves, Grand Prix/Championship rider Ronny Riemer, Founder of Dressage Naturally Karen Rohlf, and Founder/President of Athletic Equestrian Sally Batton. Email Nicole Forbes for details (nicole.forbes@rxglobal.com)

EQUUS EVOLUTION ALLTECH ARENA

MAKE A TRIP OF IT LEXINGTON, KY

The EQUUS Evolution Evening Show takes place in the Alltech Arena each evening. The star-studded equine performance highlighting the human/horse relationship is slated to include appearances from premier performing arts trainer and legendary championship competitor Mario Contreras with special appearances by elite teams from the American Vaulting Association, International Liberty Horse Association, Culver Academies, Lynn Palm and Nic Roldan among others – highlighted through the the artistic vision of Chanel Rhodes of Mane Tresses. Separate ticket is required.

Explore Lexington, THE HORSE CAPITAL OF THE WORLD, & experience the best of bluegrass, horses, bourbon, and more!

TICKETS ON SALE NOW

The health and safety of our community continue to be our top priority, and EQUITANA USA is working diligently to ensure that we can reconnect safely by implementing policies and best practices in COVID-19 response and prevention. View our up-to-date health & safety strategy at equitanausa.com.

Floyd • Karin Miles • Abrianna Johnson • Caitlin Gooch • Christy Landwehr • Cathy Woods • American Vaulting Association • Lindsey Partridge • and more!

•

EQUUS Foundation • Colton Woods • Pat Parelli • Shawna Karrasch • Karen Rohlf • Jim Masterson • Lynn Palm • Sydney Collier • Noelle

www.equitanausa.com

@EQUITANAUSA EQUITANAUSA.COM @EQUITANAUSA

EQUITANAUSA.COM

Carrie Van Winkle Greener, Louise Van Winkle Breen and Chenault Van Winkle James.

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Once a Van Winkle, Always a Van Winkle

How Pappy & Company honors family traditions through its own modern authentic lifestyle brand

By ANNA BYERLEY | Photos by KATHRYN HARRINGTON

he owners of Pappy & Company created a brand steeped in bourbon family history and tradition thanks to the Pappy Van Winkle bourbon labels that were created in the 1990s by their father and named after their great grandfather, Julian “Pappy” Van Winkle. The owners and triplets, Louise Van Winkle Breen, Carrie Van Winkle Greener and Chenault Van Winkle James, created Pappy & Co. with the intention of incorporating their family history into a merchandisable brand, but in a new, current and innovative way. “This was a way for us to get involved with the family business in our own way and we were also fulfilling a need for promotional products associated with the famous bourbon brand,” Greener explained. “We are a small family business and there had not been a thought about any kind of merchandise associated with the bourbon. We saw a need to fill that space and that’s how we started. Now, we really call it a lifestyle brand because it represents our family’s history and things that our family’s heritage inspires us to create.” Pappy & Co. sells everything from apparel, like hats and t-shirts, to men’s accessories, including ties and cufflinks, to premium cigars and barware accessories. They also have a large bourbon barrel aged food category that includes their best-selling maple syrup that’s aged in their retired bourbon barrels, a pepper sauce and barrel aged coffee. SEPTEMBER 2021

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The barrel aged food category is unique from other brands because of the high quality bourbon barrels that are used in its creation. “I think what sets us apart is the quality of the ingredients paired with the quality of the barrels that creates a product that you really can’t find anywhere else,” Greener said. “Our youngest whiskey is 10-yearsold and it goes up to 23 years, which creates huge depths in flavor. For all the years that the whiskey ages in the barrel, it saturates the wood, so that aging process of the whiskey definitely enhances the flavor of our products.” In addition to their family’s famous background in the bourbon industry, James thinks that the authenticity of Pappy & Co. comes from the fact that it’s also inspired by and incorporates elements from the sisters’ personal lives. As they approach their eighth year of being in business, Breen shared, “Pappy & Co. is organically working towards really standing on its own. As much as we want to honor and expand on our bourbon heritage, it’s also important to us to create a brand that is really inspired by us and who we are in our traditions. For example, we sell barware and cups to drink out of, but they’re not intended to always be used for consuming bourbon. We also drink margaritas and wine, so we’re attempting to create this special, unique brand together as sisters that represents who we are.” The sisters are excited about their new upcoming projects and have many things in the works to expand on their barrel aged food line and bar accessory collections. “I think it’s fun for people to see because they immediately think ‘Oh the girls, you know, their family is in the bourbon business,’ but it’s so much more than that. So I think it’s taking something really special and doing something new with it,” Greener explained. “I think that’s what can be inspiring for people, that you can still take something old and give it a new life.” v Pappy & Company 843 E Market Street Louisville, KY 40206 pappyco.com 888.834.9831

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SEPTEMBER 2021

2020

WINNER

The 2021 Stelvio Ti

//////////////////// PUSH THE RED LINE PULL THE HEARTSTRINGS

ALFA ROMEO LOUISVILLE | 4710 Bowling Blvd, Louisville, KY 40207 | Sales: (502) 894-3436 | alfaromeolouisville.net

Shop our newest fall styles for the perfect cooler weather looks that will keep you looking fabulous into the new season. We have a great collection of women’s apparel, jewelry and accessories, select men’s and youth merchandise, home accessories and gifts.

826 E. Main St. Louisville, Ky 40206 NuLu Marketplace mamili502.com 502.384.4450 Follow us on social media @mamili502

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HANDMADE IN ENGLAND, CHERISHED IN AMERICA The only aluminium Glasshouses and Greenhouses endorsed by the RHS ® The Royal Horticultural Society. The Royal Horticultural Society, and its logo, are trade marks of The Royal Horticultural Society (Registered Charity No 222879/SC038262) and used under licence from RHS Enterprises Limited.

Come See What’s In Store For You Today! 4938 Brownsboro Rd. | rodes.com 502.753.7633 | @rodeslouisville

Photographer ANDREA HUTCHINSON Editor in Chief & Co-Stylist LIZ BINGHAM Co-Stylist MIRANDA MCDONALD Assistant Stylists ANNA BYERLEY, RACHEL PORTER AND EMILY RENCO Makeup BECCA SCHELL Models CARLY CHILDERS, JASMINE GRAHAM, DONOVAN MARTIN AND JOSH ROGERS Fashion BELLE MONDE BOUTIQUE, GLASSCOCK TOO, MAMILI, SASSY FOX UPSCALE CONSIGNMENT, STELLA’S RESALE BOUTIQUE, RODEO DRIVE AND RODES FOR HIM FOR HER

Patt erned Palate The distilled textiles of bourbon country

Fine Jewelry DAVIS JEWELERS Location STITZEL-WELLER DISTILLERY On Carly: Missoni dress, $800; Mitchie’s vest, $450, available at Glasscock Too. Leather headband, $15, available at Mamili. Jenny Bird bracelet, $105; Jenny Bird earrings, $80; Valentino shoulder bag, $3,150, available at Rodes For Her. Boots and tights from the stylists’ personal collections. Platinum centerpiece bourbon diamond pendant, $25,900; Bourbon halo bracelet, $10,900; Bourbon and white diamond statement ring, $22,900; Bourbon diamond fashion band, $2,595, available at Davis Jewelers. On Jasmine: Missoni dress, $228, available at Stella’s Resale Boutique. Embroidered vest, $59, available at Belle Monde Boutique. Julie Vos bangle, $265; Julie Vos cuff, $275; Julie Vos earrings, $85, available at Mamili. Quilted belt bag, $70, available at Rodeo Drive. Anne Klein snakeskin booties, $28, available at Sassy Fox Upscale Consignment. Bourbon and white diamond bracelet, $14,900; Bourbon and white diamond accent bracelet, $19,900; Bourbon diamond halo ring, $4,295; Intertwining bourbon and white diamond ring, $3,295, available at Davis Jewelers. 20

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MARCH 2021

On Donovan: Canali sports coat, $1,595; Eton Shirt, $265; Eton pocket square, $65; AG Jeans pants, $188; Torino Leather Co. Belt, $85; Eton tie, $190, available at Rodes For Him. Shoes from model’s personal collection. On Josh: Byron suit, $895; Eton shirt, $265; Eton pocket square, $65; Robert Jenson tie, $155; Torino Leather Co. belt, $130, available at Rodes For Him. Shoes from model’s personal collection.

On Carly: Theia dress, $845; Josie Bruno Vintage camo and sequin jacket, $713, available at Rodeo Drive. Cowboy boots from stylist’s personal collection.

MARCH 2021

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THE VO I C Carly E OF LOUISVILLE On

Gentle Fawn jacket,

On Carly: Bariloche suit jacket, $300; Bariloche pants, $150, Little Liffner knot bag, $585, Jenny Bird earrings, $115; Jenny Bird bracelet, $105, available at Rodes For Her. Wide brim hat, $28, available at Mamili. Scarf, $45, available at Glasscock Too. Heels, $16, available at Sassy Fox Upscale Consignment. Belt from stylist’s personal collection. Bourbon and white diamonds statement ring, $22,900, available at Davis Jewelers. On Jasmine: Pinstripe jacket, $49; Pinstripe vest, $39; Pinstripe pants, $49, available at Belle Monde Boutique. Lafayette 148 New York white shirt, $448, available at Rodes For Her. Black chain purse, $59; Sunglasses, $15, available at Mamili. Heels, $28, available at Stella’s Resale Boutique. 18K white gold diamond link bangle bracelet, $7,995; Platinum double halo bourbon diamond ring, $9,900; Ombre bourbon diamond drop earrings, $14,900, available at Davis Jewelers. 20

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MARCH 2021

On Donovan: Herno puffer coat, $795; Teleria Zed shirt, $325; AG Jeans pants, $215; Torino Leather Co. belt, $155, available at Rodes For Him. Shoes from Donovan’s personal collection. On Carly: Farm Rio sweater, $245; Tracy Reese skirt, $215, available at Glasscock Too. Yves Saint Laurent purse, $2,490; Jenny Bird earrings, $80, available at Rodes For Her.

MARCH 2021

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Vince leather blazer, $1,295; Theory knit shirt, $345; L’Agence silk pants, $350, available at Rodes For Her. Julie Vos earrings, $85; Mini bucket bag, $125, available at Mamili. Boots from stylist’s

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Gentle Fawn jacket, $119; Gentle Fawn pants, $109; Faux leather purse, $65; Faux leather headband, $15, available at Mamili. Jenny Bird earrings, $115, available at Rodes For Her.

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On Carly: Prada bag, $3,700; Jenny Bird earrings, $115; Jenny Bird bracelet, $105, available at Rodes For Her. Cinq à Sept dress, $179; Theory pants, $99; Irka zebra top, $39, available at Belle Monde Boutique. Sunglasses, $15; Julie Vos earrings, $85, available at Mamili. Heels, $16, available at Sassy Fox Upscale Consignment. On Jasmine: Theory dress, $129, available at Belle Monde Boutique. Striped sweater, $8; Superga high top sneakers, $22, available at Sassy Fox Upscale Consignment. Jenny Bird bracelet, $105; Jenny Bird earrings, $80, available at Rodes For Her. Faux leather purse, $76; Removable purse strap, $40, available at Mamili.

MARCH 2021

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FASHION FORWARD WITHOUT SPENDING A FORTUNE.

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Health & Beauty

Health & Beauty Chat

Featuring Izzy Peterson, owner of CYL Sauna Studio on Lexington Road at the Vogue Center in St. Matthews By ALEX HEPFINGER Photos by KATHRYN HARRINGTON

YL Sauna Studio is a luxury infrared sauna studio where clients can sweat for the health of it in their own personal infrared sauna pod within the tranquility of a private sauna suite. Sweating is our body’s natural way to heal and stay healthy. Each sauna pod is designed for the deepest, most detoxifying sweat possible using infrared energy (heat). 126

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What is infrared heat? Infrared light is part of the sun’s invisible spectrum that penetrates human tissue. Infrared heat therapy uses infrared light characteristics to heat your body’s core temperature rather than just the air surrounding you. As your core temperature begins to increase, your body will induce sweating. This increases your blood flow and heart rate, much like a moderate exercise routine.

What is the difference between an infrared sauna and a traditional sauna? An infrared sauna heats your body from the inside out, which allows you to stay in the sauna pod for a longer period of time and increases your heart rate. This results in more calories burned in a shorter time span. The Solocarbon infrared heat allows distant infrared wavelengths to be near

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9.4 microns, which is the level at which the human body absorbs infrared energy. This is the frequency at which a water molecule resonates or vibrates. This vibration then causes the release of cellular toxins through sweat. This optimal micron output allows a deeper penetration of

infrared heat, which improves weight loss efforts among other benefits. A traditional steam sauna pulls the wet or dry heat to warm the air around you, causing you to sweat. This can aid in weight loss but has shown that the weight loss is mainly due to a loss of water or heavy sweating.

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Why do you use a pod instead of an infrared box sauna? Our infrared sauna pods are designed for a more luxurious and serene sweat session. You are able to inhale room temperature air which makes the experience more tolerable while still getting the benefits on your face. The pod design allows clients who suffer from asthma and other respiratory issues to safely benefit from a sweat session where they wouldn’t be able to use the box.

When will you start to see benefits? After one session, you will immediately feel an increase in energy levels and be completely relaxed. But don’t stop there!

It is similar to the process of a workout routine. If you go multiple times a week, you are more likely to see and feel the results. It typically takes a few sessions before you notice other benefits such as weight loss, reduction in cellulite and skin rejuvenation.

Other than flushing out toxins, what other benefits does the infrared sauna have? There are countless benefits to using an infrared sauna on a regular basis. To name a few, infrared energy strengthens immunity, supports healthy weight loss, provides stress relief and increases skin rejuvenation. Infrared heat has been proven to penetrate tissue, joints and muscles to provide pain relief and wound healing. The heat infrared energy induces increases your blood flow which lowers your blood pressure and helps overall circulation. Infrared saunas are also used as a method of treatment for chronic diseases, such as Chronic Fatigue Syndrome (CFS), Fibromyalgia, Osteoarthritis, Rheumatoid arthritis, heart disease and many others. v

CYL Sauna Studio 3725 Lexington Road Louisville, KY 40207 cylsaunastudio.com 502.618.2885 Want to be a part of our Health & Beauty Chat column? Email janice@thevoicelouisville.com.

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3725 Lexington Road Louisville, KY 40207 cylsaunastudio.com 502.618.2885

The Audi Q5 An icon that refuses to rest on its laurels.

Audi Louisville 4730 Bowling Blvd. Louisville, KY 40207 Sales : (502) 894-3427 | audilouisville.com 2020

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W I NNE R

The Exclusive Taste of Castle & Key Bourbon A retelling of a visit to this must-see-and-taste distillery that provided the experience of a lifetime By JANICE CARTER LEVITCH HUMPHREY Photos by KATHRYN HARRINGTON

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Will and Shannon Arvin. SEPTEMBER 2021

lovely lunch they served to the tour of the garden to the castle and then filling up the barrel ourselves, it was a truly exceptional day. I was just wanting to share this great day with good friends and they were so taken by the whole experience. They all went in on the barrel which was the icing on the cake. So now, close to five years later, we get another luncheon to taste to see if it was ready. Everybody came back plus some new friends. Everything that Castle & Key Distillery

does is not average and is why they have become such a popular destination on the Bourbon Trail. That day at the tasting, it was decided the bourbon needed to stay in the barrel another six months. Although, we all thought it was so delicious that we would’ve been happy to get it then! Afterward, they took us to Keeneland for an exciting day of racing. My favorite days in life have involved Keeneland and this day was right up there with the best.

Jonathan Newton.

atching up with Founding Partner of Castle & Key Distillery Will Arvin for a private tasting of Castle & Key Bourbon was indeed a special experience. When Jon Carloftis, an award-winning landscape designer, popular lecturer and dear friend invited me to the tasting, I knew it was an offer I couldn’t refuse. “This is a really important milestone in Castle & Key history. We released our first rye whiskey, Restoration Rye, last year and are looking forward to releasing our first bourbon in the upcoming year,” Arvin explained. “The time and patience our team has put into creating each of our products are the reasons we get excited to share our spirits with the rest of the world. Jon Carloftis has been a part of our story from the beginning, so it’s only fitting that we’re able to share a glass of Castle & Key’s first bourbon with him.” I also caught up with Jon Carloftis to get his take on this magical day and asked him to share what the experience at Castle & Key Distillery was like for him. Carloftis shared, “When you work for a company that produces something you would gladly buy, I think it’s just good karma and business to walk the walk and talk the talk. Castle & Key Distillery has been my all-time favorite project for many different reasons. So when they produced barrels of bourbon and rye, I immediately stepped up and put my money down. The whole experience was so much fun because I was able to share it with some good friends that afternoon. From the

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Jon Carloftis.

Sharing good fortune with friends and family is what life is all about.” Sharing good fortune with friends and family is definitely what life is all about. I couldn’t agree more with Carloftis. The entire experience at Castle & Key was truly exceptional. Director of Sales Jonathan Newton guided our group for a thorough tour of the distillery and the tasting with terrific downhome finesse. In the meantime, I will be daydreaming about returning to Castle & Key Distillery soon. Cheers! v Castle & Key Distillery 4445 McCracken Pike Frankfort, KY 40601 castleandkey.com 502.395.9070

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Restoring the Castle was the Key

castleandkey.com Please drink responsibly.

Tastes Joshua Moore and Jonathan Tarullo. Photo by Dan Dry.

Joshua Moore and Emily Ryan.

Delizioso!

Volare Italian Ristorante brings Kentucky flair to traditional Italian fare

“I

By LAURA ROSS | Photos by KATHRYN HARRINGTON

t has been a crazy year, and we’ve done pretty well, all things considered,” mused Managing Partner and Executive Chef Joshua Moore of Volare Italian Ristorante. He is happy to see the return of diners to his legendary, award-winning restaurant, which has held pride of place on Frankfort Avenue since 2004. Consistently named “Best Italian Restaurant” in Louisville media, Volare is locally owned and features a seasonally changing menu of Italian specialties crafted with locally sourced farm-fresh 136

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ingredients, many from Moore’s Spencer County farm. The tumultuous 2020 put a strain on all restaurants, but Volare persevered. “We had to get creative,” said Moore, “We had to learn a new way of doing business, and switched gears quickly, to focus on delivery and to-go orders, which we really didn’t do before. We had amazing support from our loyal customers, and everyone is coming back for dine-in now.” Guests are anxious to enjoy Volare’s signature pastas and steaks and traditional events like the special Heirloom Tomato Dinner event, featuring the bounty from

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Moore’s farm. “People were so excited to come to the dinner, and we sold out for three nights. It’s one of my favorite times of the year,” said Moore. As he moves towards the autumn, Moore contemplates his menu shift for the cooler months. Fall vegetables like broccoli, kale, cauliflower and Swiss chard lettuce will start appearing soon, along with a new, heavier pasta dish or two. “Our farm sets us apart,” explained Moore. “We start planting in March and are harvesting through early December. We love bringing stuff from the farm and we see the fall crop begin arriving around SEPTEMBER 2021

the end of August. It lets us shift our menu, do creative specials and add great touches.” Bourbon adds a special touch to some of Volare’s inspired dishes. While it’s not what you usually think of in an Italian dish, the award-winning Chef Moore enjoys tweaking recipes and building new tastes that knock it out of the park for his diners. Is it a stretch to add bourbon flavors? “Maybe,” Moore chuckled. “It’s a fun mix of Italy and Kentucky. Being in Kentucky gives us the perfect reason to incorporate bourbon into the dishes. When people travel, they appreciate that. They experience a great Italian restaurant with a Frutti di Mare pasta, but they also can enjoy a braised short rib with Jim Beam bourbon. The cuisine is so fun to work with.” Moore suggests pairing his bourbon-inspired dishes with bourbon cocktails like the Volare Manhattan and the Brooklyn, crafted by Volare Bar Manager and Assistant General Manager Emily Ryan and her team. All elements combined, Volare provides a fine dining experience that is as memorable as it is delicious.

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Moore knows what works, though, and keeps long-time favorites on the menu too. A large selection of pastas, including the popular Capellini di Sorrento, headline the menu, along with savory dishes including the sought-after Certified Angus Beef steaks. Volare’s famous “Fish Friday” selections have developed a following of their own, featuring a viral social media campaign that showcases images of Chef Moore holding the selected fish as it arrives fresh – and often larger than life – followed shortly after by the resulting culinary masterpiece as it is served. “I am often asked about my go-to dish, and I have to say it’s the chicken or veal saltimbocca,” said Moore. “I love everything about it, and it has the best flavor.” Moore has earned his own celebrity, cooking at the James Beard House in New York City, and taking home top honors as a “Chopped” champion on the Food Network, but he is happy to call Louisville home. The roster of guests he has prepared memorable meals for includes Muhammad Ali, Prince Albert of Monaco, Al Pacino, Jack Nicholson and more, but he loves his daily guests the

most, he said. “People are excited to be out and I’m excited to see them. Volare is my second child. I can’t imagine being anywhere else.” Volare’s team, led by Moore and his long-time partner and general manager, Jonathan Tarullo, complement each other. “We have such an amazing staff, and it’s one of those things, the passion and love I have for the food, Jonathan has for the front-of-the-house customer experience and the dining room. Together, we create the Volare experience,” explained Moore. “It’s about a lot more than just the food. It starts at the door with Jonathan greeting people and making sure they have a great experience. The restaurant is beautiful, and it’s fun. You feel like you’ve had a great night out. We want you to feel like our friends and family.” v Volare Italian Ristorante 2300 Frankfort Ave. Louisville, KY 40206 volare-restaurant.com 502.894.4446

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W I NNER

Get Into the Spirit of Kentucky The Frazier History Museum marks the official starting point of Kentucky’s Bourbon Trail By ELLA TREINEN Photos by ANDREA HUTCHINSON

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t is a trail with no clear path, and for years, no clear starting point. In 2018, the Frazier History Museum earned a designation and responsibility to change that. The Frazier is now the official starting point of the Kentucky Bourbon Trail, offering direction, guidance and a logical place to begin your Kentucky Bourbon tourism experience. When many think of Kentucky, they also think of fried chicken, horses and bourbon. Bourbon is an integral part of Kentucky’s history and economy with 95 percent of the world’s bourbon produced in-state. As a result, it pours over $8.5 billion into the state’s economy every year. “We do make 95% of all bourbon, but we like to say we make 100% of good bourbon,” said Bourbon Steward and Manager of the Kentucky Bourbon Trail Welcome Center at the Frazier Sam Newton. Kentucky is home to 38 bourbon distilleries, each with a brand to represent and a story to tell. The Frazier acts as a launching pad, highlighting the category of bourbon from a completely unbiased perspective. The Frazier teaches visitors what it is about our land, our water, our people and our politics that put Kentucky in this unique position. The Bourbon Trail Welcome Center, located on the first floor of the Frazier, is free to anyone and offers guidance, distillery videos, trail maps, merchandise and more. “Unlike all the other distilleries that are in business to tell the story of their brand, our job is to tell the story of the industry and how it ties into Kentucky,” said Frazier Bourbon Expert and Group Sales Manager Stephen Yates.

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Kentuckians aren’t the only ones eager to learn. There are license plates from all over in the Frazier History Museum parking lot owned by people eager to get a taste of Kentucky. In fact, the Kentucky Bourbon Trail itself has drawn in over 2.5 million visitors from all 50 states and 25 countries in just the last five years. What better place to introduce the state, and what our state does best, to the rest of the world than the Frazier History Museum. “It’s promoting what we do at the Frazier, but also, our hometown,” said Yates. “We get to sell our city and our state to the rest of the country.” v The Frazier tells the story of bourbon in more ways than one. Besides the Bourbon Trail Welcome Center, they offer bourbon tours like their “Ready, Set, Go! Bourbon Experience and The Unfiltered Truth” which offers the perspective of Black Americans in bourbon. The tours are unique and interactive, highlighting the Frazier’s “Spirit of Kentucky” bourbon exhibition which features a speakeasy, a touch-screen interactive table and a bottle hall with over 270 bottles of whiskey. Rather than a lecture-style experience, Yates said he approaches his tours as if he were hosting guests he wanted to show a good time. Through tastings with one of the Frazier’s bourbon experts, visitors can learn how to isolate the taste of rye on their tongue, where the flavors come from and why Kentucky bourbon just tastes better. If you can’t get enough, there is an array of bourbon programs just a click away on the Frazier’s website. The most recent featured Master Distillers were from Wilderness Trail, Kentucky Peerless and a brewer from Jeffersontown’s 3rd Turn Brewery. September’s Masters Series features Jackie Zykan from Old Forester and the three brothers who founded Kentucky’s first Black-owned distillery, Brough Brothers. “We’re trying to get more Kentuckians educated about this awesome product we’re making, so when they introduce it to their friends, they can actually tell them the facts so you have a little bit more pride in what you’re talking about,” said Newton. 142

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Frazier History Museum 829 W Main St. Louisville, KY 40202 fraziermuseum.org 502.753.5663

SEPTEMBER 2021

The Frazier History Museum is where the world meets Kentucky. Exhibitions include COOL KENTUCKY, LEWIS & CLARK, THE SPIRIT OF KENTUCKY®, BORDER STATE, THE STEWART COLLECTION, AND THE NEWLY OPENED WEST OF NINTH. The museum offers guided tours, camps, programs, and daily showings of KentuckyShow!, as well as concierge service in the Kentucky Bourbon Trail® Welcome Center. For more information, visit fraziermuseum.org.

Save the date! Join Hildegard House for

Cocktails for Compassion

September 30, 2021 5:00 - 9:00 pm Waterfront Botanical Gardens Music by Rear View Mirror Heavy appetizers • Casual dress

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!The fun doesn’t stop there! The very next day, take part in

Hit It For Hildegard

5th Annual Golf Scramble Register for an amazing day of golf, while making a difference in the life of a person at the end of theirs. Friday, October 1, 2021 at the Heritage Hill Golf Club 1050 Valley View Drive • Shepherdsville, KY 40165 For more information about this event or to become a Hole Sponsor, visit hhgolf.org.

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Big Four Bridge Arts Festival 2021 Soak up one of the last weeks of summer with art, food and fun for the whole family By RACHEL PORTER | Photos provided by BIG FOUR BRIDGE ARTS FESTIVAL

lthough it seems like summer is slipping away, there are still several events to look forward to during the warmer months we have left. The Big Four Bridge Arts Festival is one of those events you don’t want to miss. The fifth annual festival will be hosting up to 150 juried artists on the Big Four Bridge Lawn that overlooks the Ohio River at Waterfront Park in Louisville, KY. We spoke to the Big Four Bridge Arts Festival Directors, Lou Nunnelley and Amy Powers, to hear more about the event and what attendees can expect this year.

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How did the Big Four Bridge Arts Festival begin five years ago? The Founder and Director, Lou Nunnelley, planned the festival approximately four years before it fully flourished into the popular event it is today. When Nunnelley heard about the city’s plans to start the Big Four Walking Bridge, he knew that it would be the best place to hold the art festival. From traveling around the country to different festivals to reading books on how to put art festivals together and also being an artist himself, Nunelley felt ready and inspired to bring his idea to life. As an art festival

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that started with 120 vendors to now 150, it has grown to have over 40,000 attendees, making it the most attended two-day event ever held on the Big Four Bridge Lawn.

Which and what types of artists are participating in the festival this year? Are there any new, exciting and notable artists to keep an eye out for? Each year, artists from all over the country participate and display their art to the city. To participate in the festival, the art has to be 100% handmade. It

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can range from fine arts to crafts, ensuring there is something for everyone. This year, there will be eight emerging artists. An emerging artist can be someone who has never even done a festival before but still has a gift and passion for artmaking. Some of the emerging artists include Rachel Carter, a silversmith, Chad Vance, a painter and James Callop, a photographer. There will be returning artists such as Chris Hartsfeld, a painter and Doug Brink, a ceramic artist.

What are some of the other activities the Big Four Bridge Arts Festival will have for families to enjoy? The Big Four Bridge Arts Festival will provide entertainment of all aspects for adults and children. Every year, Nunnelly and Powers scout local musicians from around the city to play live music for the attendees and artists to watch and listen to. Tyron Cotton and Carly Johnson are two musicians that will be returning this year. This year is very special in regards to music because it is the first time the festival is partnering with the University of Louisville’s Music Therapy Department.

While attendees are listening to music or observing and buying art, they can also enjoy some delicious food. There will be several food trucks and festival cuisine and spirits for attendees to indulge in. Children have the opportunity to have some fun as well in the children’s activities tent with arts and crafts and the Foggy Bottom Petting Zoo.

What types of relationships has the Big Four Bridge Arts Festival established with the Louisville community? Nunnelly and Powers specifically wanted the festival to have a meaningful cause. They have not only partnered with the University of Louisville’s Music Therapy Department, but have also been partners with Bridgehaven Mental Health Services since the beginning. Bridgehaven provides hope and recovery through innovation and community-based mental health services to adults living with mental illness. This year, admission is $5 and a portion of the proceeds goes to Bridgehaven. The festival hopes to advocate for the importance of destigmatizing

mental health and creating more positive mental health facilities. To find out more information, there will be volunteers at the front gate helping with admissions.

How can volunteers and artists get involved? If people would still like to volunteer for this year’s festival, they can go to the website and sign up for a time slot. Artist applications for 2022 will be opened on the website from Jan. 1 - May 10. The Big Four Bridge Arts Festival will take place the weekend after Labor Day, from Sept. 11- 12, at the Big Four Bridge Lawn. Tickets will only be sold at the entrance of the festival for $5. Nunnelly and Powers are very excited about this year due to the festival being canceled last year and want everyone to enjoy the river, warm weather, and most importantly, the art. v Big Four Bridge Arts Festival 1103 River Road Louisville, KY 40202 bigfourbridgeartsfestival.com 502.435.7602

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Science

Black Holes: Part II By STEVE HUMPHREY

f you remember, last month I started talking about black holes, regions of space-time of (almost) infinite density that contain the remnants of a collapsed star. In this column, I want to say more about these incredibly bizarre objects. Einstein’s General Theory of Relativity predicts that a “barrier” will form around the remnant, called the “event horizon.” This represents a final limit. Anything crossing the event horizon is doomed to fall into the hole, and nothing inside can get out, not even light (which is why they are called “black” holes). If an astronaut or anything else were to fall through the event horizon, they would be “spaghettified” (a technical term). Tidal forces would force the astronaut into a longer and longer, and thinner and thinner

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object until even the atoms which make him up are torn asunder. Even stranger things happen inside the event horizon. General Relativity predicts that with no equilibrium states for matter remaining, the star shrinks to a point and leaves spacetime, leaving behind what is called a “singularity.” If it is indeed a massive point in spacetime, having no volume, then gravitational forces will approach infinity closer and closer to the singularity. Physicists are not fond of infinities, so this presents a problem. Some have suggested that the “Cosmic Censorship Principle” renders singularities harmless because it says that there are no “naked” singularities, i.e., singularities that can be observed from outside the event horizon, so they can have no effect on the outside world. Others think

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that when a Quantum Theory of Gravity is found, a theory that unites Quantum Field Theory with General Relativity, it will show that spacetime is not continuous, but has a “foamy” structure, so that a singularity would not be point-like, but would be spread out a bit. This would circumvent the prediction of infinite forces because you can’t get arbitrarily close to the singularity. There is also an information paradox. It is widely believed that information cannot be lost, that it is conserved in any process. If an encyclopedia burns up, the information it contained is still there. It might be difficult to retrieve, but it isn’t lost. But what happens if the encyclopedia falls into a black hole? There was a famous debate between Stephen Hawking and Leonard Susskind on this issue. Hawking maintained that the

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information would be destroyed, while Susskind held that it wouldn’t, and would somehow still be in the surface of the event horizon, like a hologram. This is discussed in detail in Susskind’s book “The Black Hole War.” Eventually, Hawking conceded that Susskind was right, but many in the physics community remain unconvinced. Speaking of Hawking, he and Jacob Bekenstein made the outrageous proposal that black holes could be treated as thermodynamic systems and that eventually, they would lose mass, decay and disappear. In fact, Hawking suggested that mini-black holes might have been created during the tumultuous period immediately after the Big Bang and that some of these might be in the process of decaying even now. He suggested that this decay process would accelerate as the black hole got smaller, finally exploding with a big “pop,” and this would be observable to astronomers. Unfortunately, no one has observed anything that might be a viable candidate for an exploding mini-black hole. It has also been suggested that singularities are gateways to “wormholes” that lead to another part of space-time. These wormholes are also called “Einstein-Rosen Bridges,” discovered by Einstein and Nathan Rosen in 1935. To say that they were “discovered” is to say that they found a solution to the Einstein Field Equations that describe a wormhole connecting two widely separated regions of space-time. Anything falling into a black hole would emerge (spaghettified) in a distant part of the Universe. At one point, it was suggested that quasars (quasi-stellar objects), fantastically energetic sources of radiation seen throughout the universe, might be “white holes,” the other end of a wormhole connected to a black hole. Everything that falls into a black hole comes out of the corresponding white hole. Now it is realized that quasars involve massive black holes at the center of galaxies, and the radiation comes from the accelerating matter falling into them. The “Time Travel Consortium,” a group of physicists led by Kip Thorne, has concocted scenarios in which something traveling through a wormhole would not only end up in a different part of space, but also a different time, perhaps in the past, which could lead to the familiar paradoxes of time travel. Suppose a bowling ball fell into a black hole, emerged at an earlier time, came back to the original black hole, and banged into itself, thus preventing it from falling into the hole in the first place. But if it didn’t go into the hole, what banged into the ball and kept it from going in? Another oddity is that wormholes might not lead to different regions of our Universe, but different universes completely. There are many cosmological models that contain multiple universes, exist in different dimensions and do not interact. Maybe I will discuss some of these in a future column if I don’t get hit by a bowling ball first! v

10525 Timberwood Circle Suite 101 Louisville, KY 40223

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Steve Humphrey has a Ph.D. in the history and philosophy of science, with a specialty in the philosophy of physics. Questions? Comments? Suggestions? Email him at steve@thevoicelouisville.com.

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The Arts

A Gorge-ous Take on the Unforeseen Wilderness Ralph Eugene Meatyard’s photography of Red River Gorge returns to the Speed Art Museum By ELLA TREINEN | Photos by RALPH EUGENE MEATYARD

he Red River Gorge blesses Kentuckians with sparkling waters, sandstone rivers and majestic rock formations, but thanks to the Speed Art Museum, you won’t have to travel far to appreciate the Gorge’s natural beauty. From August 6 to February 13, the Speed is sharing the gift of “Ralph Eugene Meatyard’s The Unforeseen Wilderness.” 150

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The exhibition will feature the Speed’s collection of photographer Ralph Eugene Meatyard’s images published as part of an effort to preserve the Red River Gorge in 1971. While visitors will likely be experiencing these photos for the first time, they aren’t strangers to the Speed Art Museum’s walls. The images were on display in 1971, just as Meatyard’s portfolio of these works was completed. SEPTEMBER 2021

“In many ways, it feels like these photos are coming home, so it’s a wonderful celebration of Meatyard’s work in that regard,” said the curator of the exhibition, Kim Spence. When the photos were exhibited for the first time, the unique features of the Gorge were in danger of being lost. The effort to preserve the Gorge dates back to 1962 when the U.S. Army Corps of Engineers received approval from Congress to build a dam and reservoir along the Red River in East Central Kentucky. The dam intended to control flooding in the area while the reservoir would provide water to Central Kentucky and Lexington, Meatyard’s hometown. As local and regional residents, as well as environmental preservationists, began to recognize the devastating impact the dam would have on the Gorge and its endangered species, a wave of opposition began to form. At the forefront was American Novelist Wendell Berry. In 1971, Berry published a series of essays advocating for the preservation of the Red River Gorge. The book was accompanied by Meatyard’s photography, giving a visual representation of the natural wonders in jeopardy. Meatyard captured the hidden surprises within the landscape which might only be spotted from a hiker’s perspective. “He’s really guiding us, not only through the Gorge, but he’s guiding our visual experience through the Gorge, drawing attention to these little details that you might miss from a distance,” said Spence. Spence described one particular photograph where Meatyard finds light in the darkness. The photograph reveals a tiny trickle of water flowing over the terrain. A little highlight of light dances on the water, in contrast to surrounding deep shadows. This detail and intimacy are carried throughout all 56 photographs included in the portfolio. As visitors accompany Meatyard on this hike through the Gorge alongside the river, deep into the woods and up to the top of the ridge, they may get the sense that this type of work supported Meatyard’s entire career. However, Meatyard is better known for eerie images of dolls and children wearing masks, this portfolio being a standout from his body of work. The exhibition will showcase both Meatyard’s photography and Berry’s texts to immerse visitors into the whole experience of the Gorge itself. The exhibition will also be a part of this year’s Louisville Photo Biennial, which allows visitors an opportunity to view captivating photography throughout the region. “Ralph Eugene Meatyard’s The Unforeseen Wilderness” is bringing the beautiful photographs of the Red River Gorge not only home to the Speed, but to Meatyard’s home in Kentucky as well. “We always think of him as being one of the great photographers of Kentucky,” said Spence. “As Kentucky’s largest and oldest art museum, I think it makes perfect sense for us to be the repository of the portfolio.” v Speed Art Museum 2035 South Third St. Louisville, KY 40208 speedmuseum.org 502.634.2700

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What’s In My Bag

Featuring the Founder of Bourbon Barrel Foods Matt Jamie By JANICE CARTER LEVITCH HUMPHREY Photos by KATHRYN HARRINGTON and CHRIS WITZKE

Matt Jamie.

or this issue, we thought it would be fun to see what’s inside a man’s bag, so we asked Matt Jamie, founder of Bourbon Barrel Foods, to share what he carries with him daily. It took a little convincing and he finally agreed. Take a look at what he doesn’t leave home without. 154

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1. “Greenlights” by Matthew McConnaughey It’s hard not to like Matthew McConnaughey, I’ve read and listened to his book a few times. Most of what I read could be seen as self-help type books, but I don’t think of myself as a self-help junkie. I read books that make me better,

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be a better dad, a better boss and a better friend. Books on spirituality, business and recovery are usually in my bag.

2. MacBook Air I love my Mac. Any bag has to hold the Mac.

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3. Money Clip

5. Backpack

I’m a minimalist in practice. I strive to simplify my life each and every day. I recycle. I reuse. I repurpose. So the money clip is a repurposed rubber band that came off a bunch of organic celery. They usually last three to four weeks, but with the amount of celery I juice every morning, there is always a backup hanging on the knob of a cabinet in my kitchen. I never have cash, so it’s odd to see it in this picture. I carry an ID, a few credit cards and my key to get into the gym. Less is more.

I buy a new backpack or bag every few years. They’re usually out of style long before I decide to replace them. This one is Herschel and someone in the office picked it out for me.

4. Journal I journal, not every day, but I do several times a week. Everything from grocery lists, business notes and to-do lists. There are lots of notes about work stuff, personal stuff (good and not so good), and family stuff too. It’s a great way for me to get out of my head or find an answer. It’s not intended for anybody but me, on occasion I do share. The paper has to be lined. The ink has to be blue.

6. Ballcap It’s not often I have a bad hair day, but the BBF cap is there just in case. Most of the time I wear it backwards.

7. Stationery The handwritten note is important and says a whole lot more than thank you. I like to have my stationery on me because I need to do things as I think of them or I’ll forget. And the blue pen. I only write with blue ink. I prefer the Pilot pens over any other. They flow smoothly and just feel good in the hand. They’re nothing fancy. I lose them constantly or leave them behind. I’m surprised there was only one pen in my bag today because I usually have three or four.

8. Bourbon Barrel Foods Products I realized a long time ago that I am a large part of the Bourbon Barrel Foods brands and the contents of my bag represent that. Who doesn’t carry their own soy sauce? I learned this trick from Julian Van Winkle; the man always has a flask in his coat. It’s necessary to tell the story of my company. Sometimes I gift it or use it for a photo opp, but it’s always on my person. I have a major sweet tooth and it’s not uncommon for me to have candy in my bag. Not much of what you see is staged. Yeah, we took the opportunity to stage some products, but for the most part, that’s what I travel with each and every day. I’m not fancy. v Bourbon Barrel Foods Eat Your Bourbon Marketplace 2710 Frankfort Ave. Louisville, KY 40206 eatyourbourbonmarketplace.com 502.618.0939

7. 2.

3. 6.

4. 5. SEPTEMBER 2021

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Society Brian Hart, Adam Winterberg and Adam Hall.

Sam Newton, Stephen Yates, and Andy Treinen.

Frazier Museum Masters Series Photos by ANDREA HUTCHINSON

he Frazier Museum welcomed bourbon lovers on July 22 to the first ever combination Masters Series and barrel selection event. The Frazier’s Masters Series is a tasting experience celebrating Kentucky’s booming bourbon and craft beer industries. Guests enjoyed Wilderness Trail’s Barrel Selection and Rye, Kentucky Peerless Bourbon and Rye, two beers from 3rd Turn and bites from Bristol Catering. Shane Baker & Pat Heist from Wilderness Trail, Head Distiller at Peerless Caleb Kilburn and 3rd Turn’s Greg Hayden shared stories and lead tastings. Clay Simpson then conducted a class on making Clayton & Crume’s leather belts. Jennifer and Kurt Wagner with Dale Shinkle and Megan Hix.

Larry and Tracey Lowe with Jess and Delores Yowell.

Lonna Versluys, Adam Hall and Donna Atkins. Jose Cuadra, Ed Thomas, Wendy Treinen, Missy and Adam Highley and Andy Treinen.

Greg Wyraz, Alea Goodwin, Mark Contardo and Angie and Jeff Decker.

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SEPTEMBER 2021

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Society Terry Bradshaw.

Patrick Armstrong.

Legends Series: Celebrity Edition Bourbon Dinner Photos by KATHRYN HARRINGTON

he Kentucky Derby Museum hosted the Legends Series: Celebrity Edition Bourbon Dinner featuring Terry Bradshaw and hosted by bourbon aficionado Fred Minnick on July 22. Mitch and Kelly Mitchell.

Ann and David Cohen, Judge D. McDonald, Tom McDonald, Jeremiah Johnson and Judge Angela Johnson.

Dana McElveen, Tammy Bradshaw, Lacey Hester and Kate Jackson.

Steve Humphrey, Terry Bradshaw and Janice Carter Levitch Humphrey.

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Fred Minnick and Terry Bradshaw.

Mike Anderson, Ryan McElveen, Mike Ziegler and Noah Hester.

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Society

Kat Rivers, Lesley Kinney, Jen O’Connell, Shalonda Brown and Chelsea Hicks.

Japanese Garden Dedication

Kasey Maier, Jean West Losavio, Elizabeth Chandler and Allison Whitehouse.

Photos by KATHRYN HARRINGTON

Douglas Riddle, Janice Carter Levitch Humphrey and Stephen Lewis.

aterfront Botanical Gardens & Japan/America Society of Kentucky celebrated the dedication of the Japanese Garden at Waterfront Botanical Gardens on July 24 with a special guest, the Consul-General of Japan (Nashville), Kayoko Fukushima.

Joe and Dana Daily with Janice Carter Levitch Humphrey and Steve Humphrey.

Valerie Hall, Will Greene, Jon and Caroline Salomon.

Michelle and David James with Rodney Wisdom and Sarah Davasher Wisdom.

Kevin Shurn, Kathy and Kent Oyler and Joel Logan.

David, Kathleen, Janet and Kurt Graeser.

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SEPTEMBER 2021

Wadaiko Gouken Japanese Drum Ensemble.

Hiroshi Machino, Yuki Mullins and Masahito Kikumoto.

Kara Mackey and Chuck Mitchell.

Clinton and Amie Deckard.

Kojin Tashiro, Taka Hirano, Genya Sugano and Tesuji Yano.

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Society Seth Thompson, Dana McMahan and Rob Samuels.

Carla Carlton, Bob Lauder and Susan Reigler.

Jeff James, Rob Samuels and Bill Samuels Jr.

Maker’s Mark Samuels House Photos by ANDREA HUTCHINSON

aker’s Mark hosted an inviteonly sneak peek cocktail party on July 27 of the recently renovated Samuels House with transportation provided by Mint Julep Tours.

Adam Johnson and Steve Vest.

Steve Coomes and Kenny Coleman.

Craig Rushing and Jeff James.

Eric Gregory, Craig Rushing and George Gatewood.

George Gatewood, Jeff James and Jorge Castorena.

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SEPTEMBER 2021

Bike to Beat Cancer

FAMILY RIDE FROM HOME Benefiting Norton Cancer Institute

Saturday, Sept. 12, 2020 This year, join our “Family Ride From Home.” All ages and abilities are welcome. The Family Ride From Home is a perfect way to have fun and get healthy with your whole family while supporting a great cause! Choose to ride on Saturday, Sept. 12, during the Bike to Beat Cancer or pick a date that works best for your family. Registration fee is $10 per person, and no fundraising is required. Cancer survivors ride for free. Create a neighborhood team

AN EASY ESCAPE Unexpected encounters are just a car ride away. Discover something new in the heart of downtown Lexington. Scan code to stay up to date on current offers or follow us at @21cLexington @LockboxLex

Get your neighbors involved by becoming a neighborhood team captain! You will receive a Family Ride From Home Kit for your neighborhood that includes a medal, rider license plate, “I ride for ...” sign and coupon to Chick-fil-A for each registered participant. For more information or to register, call (502) 629-8060 or visit BikeToBeatCancer.org.

R E S TAU R A N T + B A R

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7/20/20 2:58 PM

Society The Frazier History Museum President & CEO Andy Treinen.

Daniel Goodlett and Lyndie Burns.

Frazier Museum Summer Beer Festival Photos by KATHRYN HARRINGTON

he Frazier History Museum hosted their inaugural Summer Beer Fest on Aug. 7 with over 200 specialty beers on tap, food trucks and live music by Brother Smith and Eric Bolander. There was also a special VIP area where guests gained early access to the Frazier Beer Garden and additional specialty beers.

Sydney Larkin and Jeff O’Doherty.

Barbara Lamb and Sara Downs.

Cheri and Tony Kulik.

Andy and Kristina Valerius with Roy and Giselle Limpawuchara.

Mike Pope, Kelly Burgess and Bob Hazelrigg with Apero Seasons.

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SEPTEMBER 2021

Love what you eat at Everyday Kitchen. Indulge in our Bone Marrow & Bourbon Experience: Garam masala bone marrow served with Grainwright sourdough, followed by an Angel’s Envy port-barrel finished fat-wash bourbon “luge” chaser.

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Reserve your table at 502-805-7345

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Society Sorcha Price and Sara Sanderson.

Aubrey Murray, Sara Havens, Tim Heuisler, Beth Burrows and Roy Woodhouse.

Blake Irwin and Jessica Zombo.

The Jim Beam® Highball Formation Tour Photos by ANDREA HUTCHINSON

he Jim Beam® Highball Formation Tour made a stop in Louisville on Aug. 7 at Chik’n & Mi on Mellwood Ave. to say hello to old friends and iconic flavors on their road trip through the U.S.

Ginger and Tom Flowers.

Janice Carter Levitch Humphrey, Beth Burrows, Joe Daily, Lauren Sharp Anderson, John Anderson, Aubrey Murray, Roy Woodhouse and Sara Sanderson. Cyndi Sullivan and Lynn Hu.

Joe Daily and Jason Lippa.

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Erica and Patience Field.

SEPTEMBER 2021

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Society Ashley Davis, Kristen Jensen and Beth Grahan.

Alexis Becker and Karen Forrest.

Jason and Jeanne Miller, Kevin Trimble, Daniel Burghy, Tom Ferree and Tony Vanetti.

USA Cares Gala Photos by ANDREA HUTCHINSON

Rondale Ates, Julia DuPlessis and Becky Ates.

ouisville’s Downtown Marriott hosted the 18th annual USA Cares Gala, “We Salute You,” on Aug. 7. Guests enjoyed a gourmet dinner and live entertainment, experienced ceremonial events steeped in military tradition and participated in silent and live auctions. The program featured a presentation from retired Command Sergeant Major John Wayne Troxell, former Senior Enlisted Advisor to the Joint Chiefs of Staff for our US Military, and Will Summers, a Special Forces soldier from ODA595.

Roger Stradley and KY State Command Chief Master Sergeant James Tongate.

Sarha and Anndy Dittz and Kaneshia Burse.

Steve Langford, Mike and Kelli Dees, Florence Brown and Chris Linbach.

Jane Kempf, Shannon and Adam Conlin and Ray and Lori Weis.

Tom and Raenne Pae with Shawn and Sarie Leide.

Harold and Josephine Wainwright, Lowell Wainright, and Karen and Steve Hall.

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Jim Halfhill, Kristin Larimore, Doug Flynn and Chuck Larimore.

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Society Dawn Foley, Randy Blevins, Mark England and Michael Handley.

Brian Bowles, Kathryn Gregory and Faith Yascone.

Kyle Bailey and Matthew Williams.

Randy Blevins and Sara Colyer.

Think Tank 10th Anniversary Celebration Photos by ANDREA HUTCHINSON

Jim and Diane Davis.

riends and colleagues gathered at the home of Think Tank Marketing’s Founder & CEO Randy Blevins on Aug. 13 to celebrate Think Tank’s 10th anniversary with front porch cocktails and fun.

Bucko.

Barbara Lynne Jamison, Keith Logan and Randy Blevins.

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Trent Everett Byers, Randy Blevins and Brian Bowles.

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We love your grandparents like they’re our own.

Our residents are a part of our family, and we’re honored to earn the right each day to be considered a part of theirs. Call today to learn more about joining the StoryPoint family! We are so excited to offer personal care and memory care at our secondary location, StoryPoint Prospect! StoryPoint Middletown 500 Meridian Hills Drive Middletown, KY 40243 502-289-5562 SEPTEMBER 2021

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StoryPoint Prospect 6901 Carslaw Court Prospect, KY 40059 502-289-6749 VO I C E -T R I B U N E . C O M |

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Society Jesse Donner and Katherine Calcamuggio Donner.

Jesse Donner.

Evenings of Note at Oxmoor Farm

Kim Klein.

Photos by KATHRYN HARRINGTON

tockyards Bank Wealth Management & Trust Presented Evenings of Note – A Night at the Opera on Aug. 14 at Oxmoor Farm where members of the Kentucky Opera performed an hour of repertoire favorites on the front lawn.

Val J Smith, Debra Lively, Marion Van Ingen and Nancy Millard Erwin.

Anthony and Jean Koester.

Koepler, Shannon and Dillon Budnick.

Stephen Turner, Shannon Budnick, Holly Baldridge, Julie Hardesty and Sheri Werling.

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SEPTEMBER 2021

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A Tribute to

Michael David Power 1971-2021 By LAURA ROSS

is boisterous, happy belly laugh was loud and instantly recognizable. The advertising business – The Power Agency (formerly Power Creative) – that his father, Mike Power, founded in 1976 was his passion. Giving back to the community he loved was second nature. But, a fast and difficult battle with cancer ended that all too early for Michael David Power, who died at his Prospect, KY home on July 24, 2021, at only 49-years-old. “While we are heartbroken at the loss of David, we are inspired by his courageous fight and the tenants he has left us,” said Tim Lucas, President of The Power Agency. “Just like his father, David believed in hard work and exceeding client expectations. Those things are only accomplished when you fill your hallways with talented, passionate and wildly creative individuals. Those of us here are determined to carry on the legacy that David and his father Mike built, and know that they have left us with the guidance and confidence to accomplish that task.” An often-quoted story told is how the 174

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young David Power’s first job at his father’s agency was sweeping the floors in the photography studio. He graduated from Trinity High School and the University of Louisville and worked his way up the ladder, assuming the title of CEO of The Power Agency in 2012. “Under his leadership, I was able to witness the transformation of our firm,” added Lucas. “David was an early adopter, and he brought that love of technology to the agency. Because of him, we were one of the first agencies in the country to have an in-house CG team, as well as numerous other innovations that we use with our clients every day.” Throughout his life, Power supported numerous community nonprofits and the schools he loved, including Trinity High School and the University of Louisville. “David was highly regarded at his alma mater, and rightly so,” said Dr. Robert Mullen, President, Trinity High School. “We honored him as our alumnus-ofthe-year in 2002, with an award for his

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philanthropy in 2004, and with induction into our Hall of Fame in 2008.” “He allowed the school to tap into the power of The Power Agency, and their innovative and savvy approaches have assisted us in telling our story to prospective students and parents,” Mullen added. “David was a generous donor to numerous causes, especially in putting Trinity within reach of many families with his support of our needbased financial aid programs. That support is continuing after his passing. I will miss his great handshakes and that welcoming smile.” Power served on multiple boards of directors, including Kids’ Cancer Alliance, Olmsted Parks Conservancy and the Speed Art Museum. His insight helped these organizations achieve significant business and civic goals. He also supported multiple nonprofits, including Hope Scarves, the Warrior Empowerment Foundation and others by providing guidance, funding and pro-bono marketing support for causes close to his heart. SEPTEMBER 2021

Michael Greenwell, CEO of Titan Marine, and the founder of the Warrior Empowerment Foundation, first met the Power family in 1984 through their love of boating. “When I founded the Warrior Empowerment Foundation in 2013, a charitable foundation that provides financial assistance to local veterans, David provided writers, artists, marketers and other experts to us at no cost,” said Greenwell. “They treated the Foundation as if we were a million-dollar client. His grandfather, L.C. Power, was a World War II veteran, with three Purple Hearts and the Bronze Star for his heroic service and we are happy to honor him through our ongoing grant program.” “The philanthropy and generosity of David and the Power family are generational and inspiring,” added Greenwell. “Unfortunately, in the last six years, I have witnessed the passing of three generations of the Power family, L.C., Mike and David. Their loss personally and to this community is immeasurable, however, their impact will continue to ripple throughout time. Through our philanthropic pursuits, boating, and just goofing off, David and I became ‘brothers from others’ and his friendship and loss will leave an indelible mark on me.” David is survived by his husband, Bruce Hardy. Expressions of sympathy can be directed to the Kids Cancer Alliance at kidscanceralliance.org.

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Celebration of Life

Susan Meyer Moore 1957 - 2021

usan Meyer Moore, 64, passed away on August 1, 2021. She was born July 6, 1957, in Louisville, KY. Susan was a graduate of St. Raphael the Archangel, Assumption High School, and held undergraduate and master’s degrees from the University of Louisville. She was a lifelong educator, positively impacting children over a 30-year teaching career at St. Martha, Wilt, I.N. Bloom and Greathouse Shryock Elementary. Her unique and classic mantra, repeated and lived by hundreds of former students, was to always “be quintessential.” She lived that charge in her own life, devoting her time and talents, in and out of the classroom, to serving her community. She raised over $1.5 million in support of various charities including JDRF and Norton Children’s Hospital, and was the inspiration for the “Kids for Kids” program and founder of “Piggies for Preemies.” As a true Kentuckian, she also served on the Board of Directors of the Kentucky Derby Festival, and during an unprecedented global pandemic, led the women’s group, The Fillies, Inc., as the first and only two-term president. A true champion for the underdog, she was the first to send a handwritten note of congratulations or bring a treat or favor to any family or social function. The unrivaled love of Susan’s life was her daughter, Jessica. Susan challenged her daughter and sacrificed a great deal, so Jessica could compete in local speech competitions, attend Sacred Heart Academy and eventually rise to her current position as Jefferson District

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Court Judge. Most recently, however, serious contenders for Susan’s affection arrived in the form of her first grandson, Edwin (“Win”), and granddaughter, Scarlett. Known affectionately to them as “Sooze,” she drilled both grandchildren on phonics and the alphabet from the time they came home from the hospital. She was predeceased by her brothers, Leonard William Meyer III and Thomas G. Meyer; grandparents Ann Gast Tinsley and Gordon Tinsley, Mary Louise Mudd Meyer and Leonard W. Meyer Sr. She is survived by her loving daughter, Honorable Jessica Moore (Evan Spalding), beloved grandchildren Edwin “Win” and Scarlett Spalding; parents, Leonard William Jr. and Mary Lou Meyer; sisters, Joyce Meyer (Lisa Stemler) and Lynnie Meyer; nieces Nina Meyer (Tony) and Tinsley Meyer; nephews, Tyler Meyer (Dr. Jenny Elek), Aaron Meyer, William Meyer and Thomas Meyer, numerous cousins and extended family. Visitation was held at Highlands Funeral Home on Thursday, August 5, 2021, from 2 to 8 p.m. Family greeted guests at 10 a.m. followed by a funeral mass at 11 a.m., Saturday, August 7, at St. Raphael the Archangel. A private family burial followed at Calvary Cemetery. The Family specifically requests no flowers and all expressions of sympathy be made to Norton Children’s Hospital Foundation, Dept. 86140, P.O. Box 950183, Louisville, KY 40295-0183 and/or Sacred Heart Preschool, 3115 Lexington Road, Louisville, KY 40206. SEPTEMBER 2021

RALPH EUGENE MEATYARD’S

THE UNFORESEEN WILDERNESS August 6, 2021 – February 13, 2022 Celebrating the recent acquisition of a remarkable portfolio of 56 photographs depicting Kentucky’s own Red River Gorge by one of the defining photographers of the 20th century.

Ralph Eugene Meatyard (American, 1925–1972) Untitled from The Unforeseen Wilderness, 1967–1971 Gelatin silver print Partial gift of the Estate of Ralph Eugene Meatyard and Museum purchase with funds generously provided by Eleanor Miller, Stephen Reily and Emily Bingham, Victoire and Owsley Brown III, Eliza Brown, Anne Brewer Ogden, and Cornelia Bonnie 2019.6.44

Support for this exhibition comes from: Eliza Brown | Kentucky Exhibition Season sponsored by: Eleanor Bingham Miller Exhibition Season sponsored by: Cary Brown and Steven Epstein, Paul and Deborah Chellgren, Debra and Ronald Murphy

SEPTEMBER 2021

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