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DRINK LOCAL 2026 A GUIDE TO KENTUCKY SPIRITS

by Kentucky Monthly Magazine

Espresso martini made with Pappy & Co’s Espresso Elixir.

ON THE COVER Modica mixers’ Lemon Drop Martini. Recipe + Photo courtesy of Modica

LEMON DROP MARTINI 1 part Modica Blueberry Lavender Lemon Drop Mix 1 part vodka, tequila or bourbon Add ice and ingredients to a shaker. Shake for 15 seconds and then strain into a glass over ice.

Cheers

WHAT’S

INSIDE

2 SAVOR THE STAY

22 ZEROPROOF BEER

10 SHAKE IT UP

28 SPRINGTIME SIPPIN’

An elegant new hotel elevates Bourbon Trail hospitality

Cocktail mixers that make home bartending a breeze

18 A FIRSTCLASS POUR AND MORE

My Old Kentucky Dinner Train offers a specialized trip with its Bourbon Excursion

Kentucky breweries have plenty of alcoholfree options

Kentucky establishments provide inspired recipes for mixing up cocktails at home

32 BOOZY BOOKS

Grab a drink and a good read @ K Y M O N T H LY

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A D @ K E N T U C K Y M O N T H LY.C O M

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KENTUCKY MONTHLY (ISSN 1542-0507) is published 10 times per year by Vested Interest Publications, Inc., 100 Consumer Lane, Frankfort, KY 40601. Periodicals Postage Paid at Frankfort, KY and at additional mailing offices. Kentucky Monthly is printed and distributed by Freeport Press, New Philadelphia, Ohio.

2 2K EN TU THLY DRI R INK NKLOCA LOCAL KEN T UCKY C K YMMOONNT H LY D L

An elegant new hotel elevates Bourbon Trail hospitality

SAVOR THE STAY BY TRACEY TEO

ife as a bourbon butler isn’t always as smooth as Kentucky’s native spirit, but Norma Smith loves her role at The Trail Hotel, a bourbonthemed property that opened in May 2025 in Bardstown, the Bourbon Capital of the World. Think of her as the fairy godmother of bourbon. Smith will do her best to make your bourbon dreams come true— whether that means booking tours at local distilleries, arranging a curated dinner

with a master distiller, or hunting down elusive bourbon bottles. “The most fun part of my job is introducing guests to new bourbons or brands they might not have heard of or might not have access to where they are from,” she said. Smith customizes itineraries for guests based on what section of the Bourbon Trail they want to see. It spans hundreds of miles and has more than 60 stops, so planning a trip can be overwhelming. The hotel, now on the National K E N T U C K Y M O N T H LY. C O M 3

Register of Historic Places, was built in the 1970s as a Holiday Inn. It sat abandoned for years before Will Hardy and Nathan “Ejo” Edmonds purchased it at auction in 2021. The friends shared a vision of opening the first upscale hotel in Bardstown. Following an extensive redesign and renovation, the property now has a vibe that sits somewhere between mid-century modern and old-school gentlemen’s club. A soaring copper column still in the lobby sets the stage for a one-of-a-kind bourbon getaway. Bourbon history is celebrated in 95 guest rooms and eight bourbon-themed suites. There are five bars on site, so even if guests never leave the hotel, they still can have an immersive bourbon experience. The Bourbon Vault is an intimate speakeasy tucked away behind a massive painting. On the wall hangs an array of branded barrel

For more information and to make reservations, visit thetrailhotel.com.

heads that represent area distilleries, including Four Roses, Maker’s Mark and Chicken Cock microdistillery, a recent addition to the Kentucky Bourbon Trail.

that? Purchase your favorite smoke from the humidor in the gift shop and stroll over to Bourbon Alley, the hotel’s outdoor oasis with fire pits and Adirondack chairs for lounging.

The unicorns of the industry live behind the bar at Oak & Ember, the hotel restaurant, where more than 100 bourbons are stocked. If you love rare vintage expressions and have deep pockets, there’s an enticing list of elixirs to choose from. A 1-ounce pour of Rabbit Hole Mizunara Founder’s Collection, a 15-year-old bourbon aged in rare Japanese Mizunara oak casks, will set you back $430.

Should you overindulge, swap the bourbon bar for the oxygen bar in the Rejuvenation Room. According to the hotel, breathing pure oxygen infused with essential oils helps kick a hangover.

Would you like a cigar with

PHOTOS COURTESY THE TRAIL HOTEL

Before checking out, share memorable moments from your trip with your bourbon butler. After all, every fairy godmother likes to know if she granted your wishes. Q

K E N T U C K Y M O N T H LY. C O M 5

MORE INSP I R ED LODGING ON T H E BOUR BO N TRA IL Hotel Bourre Bonne, Louisville. Part of Hilton’s Curio Collection, this new hotel with 168 rooms and a rooftop pool is an urban riverside oasis after a day of wandering the Bourbon Trail. B O U R R E B O N N E .C O M

Rose Hill Inn, Versailles. This romantic bed and breakfast exudes Victorian elegance. Choose from five suites and a historic cottage. The entire property may be rented for weddings and other large events. S TAY R O S E H I L L I N N .C O M 6 KE NT U CKY M O N THLY DR INK LOCAL

The Ashbrook Hotel, Frankfort. This 14-room boutique hotel was home to bourbon tycoon E.H. Taylor Jr., founder of Old Taylor Distillery, and is on the National Register of Historic Places. A S H B R O O K H OT E L .C O M

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These cocktail mixers make home bartending a breeze

Shake It Up BY JAC K I E H O L L E N KA M P B E N T L E Y

hether you’re a Kentucky native, a longtime transplant to the state, or have just moved here,

simply appreciating a good bourbon—straight or “neat”—may feel like a prerequisite for residency. But life can be shaken up a bit. Four Louisville companies have done just that by creating a wide variety of mixers for home mixologists to concoct endless combinations for our cocktail glasses.

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BLU EG RASS B IT T ER S Bluegrass Bitters officially launched its first bitters in 2025, the result of a quest to make the best old fashioned. “Between restaurants and home bartenders, there’s a lot of variability in an old fashioned, and some of that’s good. But some of that’s not so good,” said Shawn Herbig, who founded Bluegrass Bitters with his wife, Kathy. “I just wanted to really make the best old fashioned, because I wanted to enjoy it for myself [and] serve it to my wife and my friends.” The Louisville-based company now sells a roster of bitters and syrups, including Black Walnut, 5-Spice Orange, soon-to-be released Infused Cherry, and Smoky Simple Syrup. “We’re just super excited when we think about all the great stuff going on in the bourbon world to be able to play in that,” Herbig said. Find recipes, individual bottles and gift packages at BLUEGRASSBITTERS.NET

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MAKE & MUDDLE Make & Muddle mixers can be used in bourbon-based cocktails, but owner and co-founder Jennifer Brian said the products can elevate any spirits recipe. “The goal is always a three-ingredient cocktail,” she said. “I work really hard to create sophisticated flavor profiles that work with all spirits. We have no one-trick ponies. Every mixer works with every spirit and can do lots of different things. You can do a ton of mocktails with them, and I even cook with them.” The Louisville-based company’s products include its flagship offering, 7-Syrup Mixer, plus Honey Lavender Elixir, 2 Pepper Agave Syrup, Strawberry Basil Solution and Orange Ginger Cranberry Shrub. Make & Muddle can be found in bars and restaurants in Kentucky, Indiana and Illinois, and at MAKEANDMUDDLE.COM

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PA P PY & COMPANY

As great-granddaughters of Julian “Pappy” Van Winkle (yes, that Pappy Van Winkle), a love of bourbon is in their DNA. So, it’s no surprise Carrie Van Winkle Greener, Louise Van Winkle Breen and Chenault Van Winkle James launched a product in 2013 geared toward Pappy Van Winkle fans. “They are the daughters of Julian Van Winkle, who is the president of Old Rip Van Winkle Distillery, the distillery where the Pappy Van Winkle bourbons come from,” said Kelcie Yarbor, Pappy & Company’s director of marketing. “They wanted to find a way to celebrate that,

and to have merch and gear for people who were enthusiastic about these really high-rated bourbons.” While Pappy & Company doesn’t sell the Van Winkle bourbons, it does sell mixers among its merchandise offerings. All four mixers are made in partnership with South Carolina-based Bittermilk, which uses “freshly dumped” Pappy Van Winkle bourbon barrels to age the products. The Espresso Mix is made using barrel-aged coffee from Louisville’s Good Folks, and the Bloody Mary Mix features a pepper mash by Midland Ghost, located in Midland, Georgia.

Find mixers and other Pappy Van Winkle-related merchandise at PA P P YC O.C O M

14 KE NT U CKY M O N THLY D RINK LOCAL

Lovers Leap Vineyards & Winery

1180 Lanes Mill Rd Lawrenceburg, KY wine@loversleapwine.com 502-839-1299 Tues-Sat 11:00 am to 5pm. NO KIDS UNDER 13 ALLOWED

Exception for events at the Pavilion

Modica mixers can be found online. There’s also a store locator on the site for retail sales. DRINKMODICA.COM

MO D I CA Modica began when Eric Wentworth and JD Mitchell just wanted a great cocktail at the end of a long day studying for their MBAs at the University of Louisville while working fulltime jobs. There was no time or energy to juice citrus or make syrups from scratch, even for Wentworth, a career mixologist and bar owner. “When we looked for an easier option, everything on the market was loaded with sugar, preservatives and artificial ingredients,” Mitchell said. “So, we set out to build something better. Modica’s mission is to elevate everyday drinking with mixologist-crafted mixers that deliver bar-quality flavor with 16 KE NT U CKY MO N THLY D RINK LOCAL

real ingredients, lower sugar and zero junk, making great cocktails and mocktails effortless for everyone.” Modica offers five options for such elevation: Blueberry Lavender Lemon Drop, Espresso Martini, Spiced Cherry Old Fashioned, Ginger Mule and Cucumber Margarita. “Our mixers are made with allnatural ingredients, have up to 70 percent less sugar than traditional options and make at least 10 drinks per bottle,” Mitchell said. “Each one includes recipes for cocktails, mocktails and batch drinks, so anyone can create something great at home.”

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BOURBON ON THE RAIL

y Old Kentucky Dinner Train Bourbon Excursions travel through the Kentucky countryside and back in time. Departing from the historic depot in Bardstown, the Bourbon Capital of the World, guests ride in two beautifully restored 1940s vintage dining cars. The 2½-hour trip passes historical landmarks such as Jesse James’ safe house, the 18 K EN T U CKY M O N THLY DRINK LOCAL

Jackson Hollow Trestle in Bernheim Forest & Arboretum, and the back end of several bourbon distilleries including Jim Beam, which can be seen only from the track. A carefully crafted four-course meal served en route complements the elegance of the setting. An appetizer and an accompanying bourbon cocktail—special to the Bourbon Excursion—await at

My Old Kentucky Dinner Train offers a specialized trip with its Bourbon Excursion

BY KIM KOBERSMITH

the table. The next course is salad, and once the train gets rolling, servers bring the main course: an entrée with two sides. Dessert is served with a signature blend coffee. The menu changes seasonally. Appetizers might include biscuits, country ham and fresh berries. The Golden Spike salad contains greens, vegetables, golden raisins, Parmesan flakes and dressing.

All meals come with freshly baked rolls and drinks. The signature entrée is a 16- to 18-ounce prime rib, marinated in the founder’s famous rub, slow cooked for 6-8 hours, and served at requested temperature. Vegetarian offerings include Tuscan pasta in a creamy wine sauce with bell peppers, sun-dried tomatoes and onions. To really gild the lily, try the Choo-Choo K E N T U C K Y M O N T H LY. C O M 19

KY D I N N E RT R A I N .CO M

for dessert—a chocolate shell filled with Chantilly cream and chocolate mousse on a chocolate raspberry track.

A L L A B OA R D The 2½-hour, 35-mile roundtrip Bourbon Excursion runs on select Friday and Saturday evenings for guests 21 and over. It is handicapped accessible. My Old Kentucky Dinner Train highly recommends business casual attire to match the elegant experience of the 5-star cuisine and restored historic dining cars. For more information and to book an excursion, visit kydinnertrain.com.

Throughout the night, a bourbon expert in each car provides information on the sites the train passes—stories of historic landmarks, family traditions and colorful characters from the rich local distilling history. They also guide patrons through the three bourbon pours served throughout the night. The selections are unique and often “off the beaten path,” so even folks familiar with bourbon might be introduced to a new favorite. “Each distillery offers a new bit of information, personal history and new flavor to try, but each distillery is limited to its own history and story,” said Veronica Gettinger with My Old Kentucky Dinner Train. “While on the train, guests learn about the area as a whole and the story of how bourbon shaped the people and culture. My Old Kentucky Dinner Train Bourbon Excursions allow couples to enjoy a high-end bourbon experience together that revolves around a meal and an experience and not solely drinking bourbon. It’s often the highlight of guests’ trips to Bardstown and the Bourbon Trail.” Q

20 K EN T UC KY MO N THLY D RINK LOCAL

C E L E B R AT I N G LO C A L I N E V E R Y I S S U E

Uniting Kentuckians Everywhere K E N T U C K Y M O N T H LY. C O M

K E N T U C K Y M O N T H LY. C O M 21

Zero-Proof Beer

Kentucky breweries offer plenty of alcohol-free options

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Non-alcoholic beverages are trending across the United States, and Kentucky breweries have taken notice. We highlight a few that offer nonalcoholic beer plus other alcohol-free beverages.

BY JAC K I E H O L L E N KA M P B E N T L E Y

Hopkinsville Brewing Company

opkinsville Brewing Company has attracted craft beer enthusiasts, friends, neighbors and tourists to its brewery for nearly a decade. Owner Kate Russell said she began getting more requests for non-alcoholic beers over the past two years. “We started carrying non-alcoholic beer after several of our customers said they were cutting back and wanted to try something else,” she said. “So now, we’ve actually got a rotating selection.”

While they don’t brew a nonalcoholic beer themselves, they do offer a wide variety of NAs from throughout the country, and they have been well received among their patrons. “I’m really excited by what breweries are offering as different styles in NA options,” Russell said. “We’ve had double IPAs, and we’ve had sours, and we’ve had pilsners … There’re so many different NA options now, and I think that’s amazing.”

M O R E I N F O R M AT I O N A B O U T T H E B R E W E R Y C A N B E F O U N D AT H O P K I N S V I L L E B R E W I N G C O M P A N Y. C O M .

K E N T U C K Y M O N T H LY. C O M 23

West Sixth Brewing

ince its 2012 opening in Lexington, West Sixth Brewing has crafted more than 30 beers. In 2025, it introduced West Fizz Sparkling Hop Water in response to a growing demand for non-alcoholic options from patrons. “I think people are becoming much more health conscious in everything they do,” said Ben Self, co-founder of West Sixth Brewing. “That really helped to drive our focus … and we wanted to do something really unique.” Self said they began experimenting with different methods and recipes and

landed on West Fizz, which uses the same hops used in their craft beers. “It’s a sparkling seltzer, so it’s carbonated water that we essentially steep with these hops—similar to a tea, almost,” Self said. “For someone like me who loves hoppy beers, it tastes like a beer … it’s got all the hoppy flavors and bitterness you would expect with an IPA but none of the alcohol.” West Fizz is available at all West Sixth locations, including Lexington, Louisville, Covington and West Sixth Farm in Frankfort.

F O R M O R E I N F O R M AT I O N , S E E W E S T S I X T H . C O M .

24 K EN T UC KY M O N THLY DRINK LOCAL

Located in the heart of downtown Frankfort, 311 welcomes visitors and locals to come inside and stay awhile... STCLAIRFRANKFORT.COM

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IN THE NEIGHBORHOOD... Buffalo Trace Distillery, Castle & Key Distillery, Bars + Restaurants, Coffee Shops, Sweet Treats and much more 311 ST. CLAIR STREET FRANKFORT, KY 40601 K EkN T tUuCcK Mo OnNt T en kY ym hH l y.LY. c oCmO M 25 25

Turtleback Ridge Brewery

ocated in the ridges and hills of Robertson County, Turtleback Ridge Farmstead has been owned by the McGee family for more than three decades. The family uses what the land has given them to sell various specialty products, with their latest venture being Turtleback Ridge Brewery and taproom. “We took some of what [my parents] were doing as homesteaders and transitioned that into that cottage industry-style business,” said Keegan McGee, the brewery’s owner and brewer. “In order to grow the revenue and figure out a way to make more of a living off the farm, I took those brewing skills that I’ve been honing over the years and applied them to open a commercial brewery and taproom.” That was in 2021, and now, Turtleback Ridge Brewery offers everything from stouts to ciders to IPAs. But from the

beginning, McGee said they wanted to offer an alcohol-free handcrafted seasonal soda to their customers. “When we were gearing up to open, we wanted to have a non-alcoholic option that was still something that we handcrafted ourselves and tried to use local ingredients in,” McGee said. “With that in mind and wanting to have something that was not alcoholic and was kid friendly—just friendly to anybody who wanted to have something other than beer— we started exploring.” A rotating menu of sodas features a maple soda made with syrup produced on the farm, a blackberry vanilla soda and strawberry mint soft drink. McGee said that while Turtleback Ridge’s beers can be found in a few local retailers, patrons must visit the taproom to enjoy the handcrafted sodas.

F O R D I R E C T I O N S A N D O T H E R I N F O R M AT I O N , C H E C K O U T T U R T L E B A C K R I D G E K Y. C O M . 26 KE NT UC KY M O N THLY DRINK LOCAL

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cocktail recipes

SPRINGTIME SIPPIN’ Mint juleps may be the drink of the season, but—shockingly—not everyone likes bourbon. A selection of Kentucky establishments has provided recipes for the classic mint julep, a “berry” creative take on the julep, a mocktail julep and a couple of tasty springtime cocktails.

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4 ounces bourbon 4 droppers (about ½ teaspoon) Bluegrass Bitters 5-Spice Orange Bitters

STRAWBERRY FENNEL MINT JULEP R E C I P E + P H OTO C O U R T E SY F R E I G H T H O U S E , PA D U C A H

2 ounces Green River Kentucky Straight Bourbon

1½ ounces lemon juice 1 ounce simple syrup Strawberries Mint Sprigs Ale-8-One

1½ ounces fennel seed simple syrup

Ice

2 ounces strawberry seltzer water

Muddle two strawberries and three large mint leaves in a shaker. Add bitters, lemon juice, simple syrup and bourbon. Add ice and shake for about 20 seconds. Double strain over fresh ice. Garnish with half of a strawberry and a fresh sprig of mint. Top with a splash of Ale-8-One.

1 ripe strawberry 4 mint leaves Crushed ice Muddle the strawberry and mint leaves in a julep glass. Add bourbon, simple syrup and crushed ice. Top with seltzer water. Garnish with more mint. 28 K EN T UC KY M O N THLY D RINK LOCAL

MAKES TWO SERVINGS

THE BROWN HOTEL MINT JULEP R E C I P E + P H OTO C O U R T E SY T H E B R OW N H OT E L

2 ounces Maker’s Mark bourbon 2 ounces mint simple syrup* (recipe follows)

*MINT SIMPLE SYRUP

Several fresh mint springs

Club soda

1 part sugar

Fresh mint sprigs, for garnish

1 part water

Powdered sugar, for garnish

Crushed ice Fill a tall glass with crushed ice. Pour in bourbon and mint simple syrup. Stir gently. Pour mixture into a julep cup. Add a splash of club soda, garnish with a fresh mint sprig, and sprinkle with powdered sugar.

Combine sugar and water with mint sprigs in a small saucepan over medium heat. Stir until sugar dissolves and syrup thickens slightly. Remove from heat and allow mint to steep until syrup comes to room temperature. Strain to remove mint leaves. Refrigerate until needed.

An iconic destination inextricably woven into the fabric of the city, The Brown Hotel is opulent yet approachable – like a fine Kentucky bourbon that never overwhelms you with its history but instead entertains you with a lifetime of colorful stories. BROWNHOTEL.COM

K E N T U C K Y M O N T H LY. C O M 29

P U R E TA P ® M I N T REFRESHER R E C I P E C R E AT E D BY T I M L A I R D , A M E R I C A’ S C E O — C H I E F E N T E R TA I N M E N T O F F I C E R O F B R OW N - F O R M A N A N D P R OV I D E D BY LO U I SV I L L E WAT E R C O M PA N Y

THE FINAL TURN O L D FA S H I O N E D R E C I P E + P H OTO C O U R T E SY PAT R I C K K U C , F O O D & B E V E R AG E D I R E C TO R , H I G H S TA K E S R O O F TO P , LO U I SV I L L E

1 ounce mint simple syrup* (recipe below) 2 ounces iced tea made with Louisville Pure Tap®

2 ounces Castle & Key Cask Finish Series: Spanish Oloroso Sherry Cask Rye

1 mint sprig, for garnish

1 teaspoon demerara syrup

Fill a tall glass or julep cup with crushed ice made with Louisville Pure Tap®. Add the syrup and then the iced tea. Top with more crushed ice, add a sipping straw, and garnish with the mint.

2 dashes angostura bitters 1 dash black walnut bitters Orange peel Add Castle & Key rye, demerara syrup and bitters to a mixing glass with ice and stir to combine. Strain and pour over a large ice cube in a chilled rocks glass. Twist the orange peel over the cocktail’s surface, then garnish with the peel.

30 K EN T UC KY MO N THLY DRINK LOCAL

Crushed ice

*MINT SIMPLE SYRUP

1 part sugar 1 part Louisville Pure Tap® 1 part packed fresh mint leaves The Pure Tap® Mint Refresher is the perfect mocktail for a large group. It uses a homemade mint simple syrup that’s easy to tailor for the number of drinks needed.

K E N T U C K Y M O N T H LY. C O M 31

may we recommend...

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

Preeminent bourbon connoisseur Fred Minnick has released the latest in his ever-growing catalog of books about bourbon. This one is ultra-personal, delving into the author’s state of mind following his return from combat in Iraq, with all of the psychological scars that experience inflicted. In Bottom Shelf: How a Forgotten Brand of Bourbon Saved One Man’s Life, the Louisville-based Minnick explores his own history along with bourbon history, a favorite topic of his, specifically targeting Old Crow Distillery and its decline in popularity that led to the distillery’s sale in 1987. Key to the narrative is a bottle of Old Crow from 1969 that Minnick deemed in an interview to be his “all-time favorite” bourbon. In addition to books, the dapper, ascot-sporting Minnick writes blogs (check out fredminnick.com), hosts podcasts (Bourbon Pursuit and Fourth & Neat), and boasts 82.1K subscribers on his informative YouTube channel. Published by Sourcebooks, the hardcover retails for $27.99.

Award-winning bourbon writer Susan Reigler of Louisville brings her expertise to Kentucky Bourbon: The Essential Guide to the American Spirit. Reigler is past president of the Bourbon Women Association, a Certified Executive Bourbon Steward and an adviser of the Council of Whiskey Masters. The beautifully illustrated book takes a close look at 38 of Kentucky’s distilleries, detailing their histories, master distillers and distilling processes. She includes tasting notes of the distilleries’ products. “Susan brings a unique scientific lens to her bourbon analyses,” writes Julian Van Winkle III in the book’s foreword. “She has a deep understanding of the … processes involved.” Published by Countryman Press, the hardcover retails for $35.

More books to pore over after pouring yourself a nip: • Whiskey Stories: The True Spirit Behind the Labels by Richard Thomas • The Ultimate Bourbon Cocktail Recipe Book 2025: Classic & Creative Whiskey Drinks by Stone Wilder • Kentucky’s Lost Bourbon Distilleries by Berkeley Scott and Jeanine Scott 32 K EN T UC KY M O N THLY DRINK LOCAL

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Cheers to

100 Help us celebrate a century of Kentucky State Parks! Head over to your local Kentucky State Park or Resort Park and grab a commemorative beer crafted by Louisville brewery WHERE TO BUY