Schedule:

12:30pm - 1:00pm: Bourbon:30 - Distillers Panel: Young Veterans of the Trade - Free 

Distillers Panel: Young Veterans of the Trade with Aaron Harris, Head Distiller, Green River Distilling, Dr. Blake Layfield, master distiller, Maker's Mark Distillery, Brian Sprance, master distiller, New Riff Distilling. Moderated by Steve Coomes.

Cost: Free

Location: Evergreen Main Stage 

1:00pm - 1:45pm: One Mash Bill, Multiple Flavor Variations: The Subtle Genius of the Old Forester Distillery Row Series 

At nearly a century old, Old Forester’s historic 72% corn, 18% rye and 10% malted barley mash bill has given life to more than one dozen unique expressions. If you’ve ever wondered how so many unique products can come from a single grain recipe, join us when Old Forester Master Taster Melissa Rift and Assistant Master Distiller Caleb Trigo explain how aging, rickhouse placement and bottle proofing play prominent roles in whiskey outcomes such as its famous Whiskey Row Series. In this session, Rift and Trigo will lead guests through a tasting of the entire lineup: 1870 Original Batch; 1897 Bottled-in-Bond; 1910 Old Fine Whisky; and 1920 Prohibition Style. And for a special treat, they’ll pour the oldest member of the Whiskey Row line, 1924 10-Year-Old Bourbon.

With with Melissa Rift, Master Taster, and Caleb Trigo, assistant Master Distiller at Old Forester.

Cost: $85 

Location: Premium Event Tent 

1:00pm - 2:30pm: What's New at Angel's Envy? Let Us Pour You Some Tastes

In 2010, Angel’s Envy Distillery made a bold statement in American whiskey with its flagship Port Barrel Finished Bourbon. A rye whiskey finished in rum barrels soon followed, as did the opening of its beautiful distillery and home place in 2016. The brand’s explosive growth saw its products sold globally and its status among premium bourbons firmly cemented. Almost three years ago, its master distiller, Owen Martin, began putting his own stamp on the brand with innovative blending and cask finishing techniques. He’s since created bourbons finished in three different oak barrels, a sherry-cask finished bourbon, a tequila cask-finished rye and, in a delicious twist of irony, a Bottled-In-Bond bourbon that was AE’s first non-cask finished whiskey. That should give guests of this session reason to be excited for this extensive tasting of Martin’s wide range of creations, in addition to an exclusive tasting of AE’s newest release: an unfinished Kentucky Straight Bourbon Whiskey showcasing a unique mash bill made with local grain, local barrels, and limestone-rich Kentucky water. Bottled at a higher proof, this expression offers a rare glimpse into the regional character of our craft. But wait, there’s more: Martin said he expects to slip in a couple extra surprises along the way.

With Owen Martin, Master Distiller, Angel's Envy

Cost: $150 

Location: Premium Event Tent 

1:30pm - 2:00pm: Bourbon:30 - Where Spirits Meet Spirituality: The Intersection of Whiskey & Religion - Free 

Where Spirits Meet Spirituality: The Intersection of Whiskey & Religion with Jan Fermheimer, professor of Jewish Studies, University of Kentucky, Lee Jefferson, associate professor of religion, Center College. Moderated by Steve Coomes.
 
Cost: Free

Location: Evergreen Main Stage 

2:00pm - 2:45pm: Not Too Much, Never Too Little: A Chef's Take On Cooking With Bourbon

To chef Dallas McGarity, the Kentucky Bourbon Festival calls for small bite southern standards such as pork tenderloin with bacon jam, shrimp and grits, and lamb tartare with bourbon pickles—all matched for perfection with pours of Kentucky whiskies.

With Dallas McGarity, The Fat Lamb

Cost: $85 

Location: Premium Event Tent 

2:30pm - 3:15pm: Noe’s Nose Knows: Pro Tips for Nosing and Tasting Spirits 

We all love tasting whiskey, but according to distillery experience consultant, Peggy Noe Stevens, fully understanding and enjoying a spirit includes identifying its key flavors and aromas. In this deep-dive sensory experience, Stevens will teach guests how to identify a spirit’s predominant note (this helps with spirit and food pairing), to rate its flavor intensities (don’t think “sweet,” think instead molasses, demerara or cane sugar; or whether the spirit’s warmth is coming from alcohol or cinnamon). She’ll teach you how to detect aromatic subtleties using nuts, dried apples and dates, and even discuss spirit texture, viscosity and weight. If you want to become better educated on what you’re tasting, this session is for you!

With Peggy Noe Stevens, Peggy Noe Stevens & Associates

Cost: $85 

Location: Premium Event Tent

2:30pm - 3:00pm: Bourbon:30 - Whiskey Brand Stories: How Much Do Consumers Care? - Free 

Whiskey Brand Stories: How Much Do Consumers Care? With Kaveh Zamanian, founder, Rabbit Hole, Stephen Fante, national brand ambassador Limestone Branch Distillery, Jon Newton, director of sales, Castle & Key Distillery. Moderated by Steve Coomes.

Cost: Free

Location: Evergreen Main Stage

3:15pm - 4:00pm: What Goes Up? Whiskey Cocktails - Best Served Up, Bartender Eron Plevan, Tartan House, Louisville, Ky.

Why are certain cocktails best served “up” in what many call “a martini glass”? Veteran bartender and hobby drinks historian, Eron Plevan, will dive into the history of cocktails served up and why they taste best served that way—all the while stirring and shaking classic Rye Manhattans, Boulevardiers and Paper Planes for you to sip. Don’t miss this chance to up your cocktail knowledge and bar skills.

With Eron Plevan, bartender, Tartan House

Cost: $85

Location: Premium Event Tent 

3:15pm - 4:45pm: Hard Times, Funny Stories, Happy Endings: Great Whiskey Tales from Industry Legends

Cost: $150

Location: Premium Event Tent 

3:30pm - 4:00pm: Bourbon:30 - Does Whiskey Mix with AI? 

Does Whiskey Mix with AI? With John Hargrove (The Whiskey House), Lynette Green. Brown Forman. Moderated by Steve Coomes.

Cost: Free

Location: Evergreen Main Stage 

4:00pm - 4:45pm: Building a Distillery Sounded Fun! Stories of the Sweat, Tears, Terrors and Rewards of Creating a Distillery 

Joyce Nethery and Amine Karaoud didn’t need to become part of the whiskey industry to further their careers. Nethery was a chemical engineer and Karoud owned a boutique liquor store specializing in whiskey, yet both wanted in on the supplier side of the bourbon craze. Nethery’s multi-talented family went all in by creating, designing and building Jeptha Creed Distillery in Shelbyville, while Karoud took a more measured approach by buying barrels of mature MGP whiskey, aging them further in a warehouse and bottling them under the name of Old Louisville Whiskey Co. And then there’s Craig Beam, who after many decades of distilling whiskey at Heaven Hill, struck out on his own to open Jackson Purchase Distillery. Join this session to hear their tales of highs and lows — some happy, some sad, and some hilarious - while sipping pours of these makers’ hand selected whiskies. Upon entry, guests will receive a refreshing Ale-8 bourbon highball.

With Joyce Nethery, founder and master distiller, Jeptha Creed Distillery, and Amine Karaoud, founder, Old Louisville Distilling Co.

Cost: $85 

Location: Premium Event Tent 

4:30pm - 5:30pm: Bourbon:30 - The State of American Whiskey: Leaders' Opinions On 2025 and Beyond

The State of American Whiskey: Leaders' Opinions On 2025 and Beyond. With David Mandell, Whiskey House of Kentucky, Hannah Lowen, New Riff, Kaveh Zamanian, Rabbit Hole Distillery, Chris Morris, Brown-Forman, Jeremy Kassler. Moderated by Patrick Garrett.

Cost: Free

Location: Evergreen Main Stage

4:45pm - 5:30pm: Sweet + Savory + Bourbon: Pairing Whiskies with Delicious Small Bites 

At the James B. Beam Distilling Co.’s Kitchen Table restaurant, chef Brian Landry leads an innovative kitchen that creates foods that pair well with whiskies. For this cooking demonstration, Landry will create dishes such as country ham with goat cheese-stuffed dates; duck confit crepe with herb cheese and sour cherry; and savory smoked pork jambalaya. Each taste will be served alongside premium pours of Jim Beam whiskies. Plus, a special guest, eighth-generation master distiller Freddie Noe will join Landry in some storytelling.

With Chef Brian Landry, The Kitchen Table at James B. Beam Distilling Co.

Cost: $85 

Location: Premium Event Tent

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