Today we have two Mint Julep recipes from Marlon Hall that will be perfect the Kentucky Derby this weekend. One is a classic and one is Marlon’s own unique recipe. In honor of the Whiskey of the Month we’re using Woodford Reserve in these recipes. Be sure to visit Marlon’s great blog by clicking here.
Mint Julep Version #1 (muddled)
While a muddler is a tool specifically designed to crush and pulverize, mint is delicate and should only be pressed to release the essence of the mint. Over muddling with make the drink bitter. Same as with a citrus twist, if you get the white pith you’re going to have a bitter result. Don’t over muddle the mint.
8 fresh mint leaves and the top sprig for garnish
1 teaspoon water
1/2 oz. simple syrup
2 1/2 oz. Woodford Reserve bourbon
Muddle (gently press) the mint leaves, the water, and the sugar in a julep cup.
Fill the glass with crushed ice and pour in the bourbon.
Garnish with the remaining mint sprig.
Mint Julep Version #2 (not muddled)
Some purists will say that you shouldn’t muddle the mint at all. All it takes is a good slap of the mint between you palms to release the essence. My twist using this method and instead of crushed ice, I freeze the mint in the ice instead.
2 to 3 fresh mint leaves per ice cube (if your tray makes four ice cubes you would need 8 to 12 leaves)
1/2 oz. simple syrup
2 1/2 ounces Woodford Reserve bourbon
Slap the mint leaves between your palms releasing the essence
Place the leaves into your ice tray. The mint will infuse the water, as tea does. Freeze.
Put one of the frozen mint infused ice cubes in your julep cup add the syrup and bourbon and still to mix.
Enjoy the slow release of the mint flavor as the ice melts.
Gear: Stanley is a name we’ve come to know and love.The Stanley Adventure Happy Hour 2x System will be a great addition to your Stanley products and will allow you to craft cocktails nearly anywhere. This all-encompassing cocktail shaker set features a removable reamer to juice and strain directly into the jigger cap, stainless steel insulated rocks glasses, or 20oz shaker with enough room to make it a double and toast a friend. All five pieces nest to save space in your pack or liquor cabinet and make travel and cleanup a breeze. Features include:
5-piece system includes 20oz shaker, 2 rocks glasses, citrus reamer and jigger
Jim Beam® Bourbon, the world’s No. 1 bourbon, made history today with the filling of its 14 millionth barrel of bourbon since the repeal of Prohibition in 1933. The milestone barrel — a bourbon industry first — was personally filled and sealed by seventh generation master distiller Fred Noe and Kentucky Governor Matt Bevin at the company’s flagship distillery in Clermont, Ky.
“History is what you make it,” said Noe. “And, here at Jim Beam, we’re proud to make it one barrel at a time. This milestone is cause for celebration both for our employees and bourbon fans around the globe. Fourteen million is a big number, and it says a lot about the success of our whiskey and the growing passion for bourbon around the world.”
The historic milestone, achieved just two years after the filling of Jim Beam’s 13 millionth barrel, serves as a testament to the continued global bourbon boom.
“Kentucky bourbon has become not only an American icon, but an international symbol of our proud heritage and craftsmanship,” said Governor Bevin. “I’m pleased to toast Jim Beam’s impressive milestone, rich history and spirited future.”
The 14 millionth barrel will join the nearly two million barrels of bourbon currently aging in Jim Beam’s rackhouses across the Commonwealth. It will be stored inside the distillery’s historic rackhouse D, a nine-story warehouse re-built by Jim Beam after Prohibition on the Clermont distillery grounds. The rackhouse is open to visitors as part of the Jim Beam® American Stillhouse tour.
According to the Kentucky Distillers’ Association, bourbon is now a $3 billion state industry, providing more than 15,000 jobs and generating more than $166 million in tax revenues annually. Over the past five years, the bourbon industry has grown 35 percent.
As the producer of more than half the world’s bourbon, Jim Beam has played a leading role in this growth. At one time known for primarily one brand, the iconic Jim Beam portfolio now offers a wide range of award-winning expressions including Jim Beam Black®, Jim Beam® Apple, Jim Beam® Single Barrel, Jim Beam® Devil’s Cut®, Jim Beam® Honey, Jim Beam® Maple, Red Stag by Jim Beam®, Jim Beam® Bonded, Jim Beam® Rye and Jim Beam® Distiller’s Masterpiece.
“When Jacob Beam, Jim Beam’s great, great grandfather, filled his first barrel of bourbon in 1795, he had no real idea of what he was starting,” said Noe, who has been on hand for the previous six “million barrel” milestones, starting at the filling of the 8 millionth barrel in 1998. “All he wanted to do was make the best bourbon possible. The growth of this company reflects that dedication. For more than 220 years, we’ve made every barrel count.”
Beam has continued to expand its operations in Kentucky, fueled by a commitment to innovate and meet surging global consumer demand. Over the next five years, Beam Suntory plans to invest more than $1 billion to make bourbon in the Commonwealth.
The Kentucky Derby is around the corner and we’ve got whisky cocktails on our mind – Old Fashioneds, Manhattans, Sours, and of course, the doll of the derby, the Mint Julep. And while your first thought for the base of a mouthwatering Mint Julep may be to reach for bourbon, Glenfiddich Brand Ambassador Struan Ralph has blown us away with a bold spin on the southern classic utilizing Glenfiddich’s newest permanent addition: Glenfiddich 14 Year Old Bourbon Barrel Reserve.
“Switch up this classic American cocktail with the Single Malt Scotch that re-wrote the rule book. Glenfiddich 14 Bourbon Barrel Reserve is aged in two bourbon casks, the second a heavily charred virgin oak cask, unique to the Kelvin Cooperage and the Glenfiddich distillery. This cask finishing brings rich flavors of vanilla, summer fruits and caramelized oak, the perfect base for your new favorite Mint Julep. Glenfiddich 14 is bottled at a higher strength to bring all the complexity of double barrel aging to life.”
If you won’t be heading to Kentucky for Derby Day, you can still take some southern comfort in your own home with the Malt Julep.
Created by Struan Ralph, Glenfiddich Brand Ambassador
2 parts Glenfiddich 14 Year Old
Bruised mint leaves
2 dashes Angostura bitters
Method: Build with crushed ice and garnish with mint sprigs in a traditional Julep cup
Drink: Rogue Chipotle Whiskey begins in the dirt at Rogue Farms in Independence, Ore. where the company grows their jalapeno peppers. After the peppers are dried they are smoked over cherry and alder wood. Rogue Chipotle Whiskey is brewed, distilled, and barrel-aged with Rogue’s chipotle peppers for three times the flavor and a touch more heat. The whiskey is full of a smoky chipotle taste with a smooth mouthfeel and slight burn.
Gear: Most of us have a favorite chair to sit and sip our whiskey in and you happen to be fond of enjoying the occasional cigar then that chair will often take that task on as well. The El Purista Smokers Armchair was created by Rodrigo Gonzalez and Alexander Sauer and features soft cushion, natural leather, delicately shaped wood with drawers that have Spanish cedar. The chair is perfect for cigar smokers and the minimalist design allows you to relax and focus solely on your cigar and drink of choice. The chair has room to hold your glass between sips and even room for a bottle below. More information here.
Hosted at the Kentucky Derby Museum at historic Churchill Downs
Kick off your Father’s Day Sunday in style at world-famous Churchill Downs. Horse racing in Kentucky is rich in history, dating back to 1789 when the first race course was laid out in Lexington. However, it was almost 100 years later, in 1875, that Churchill Downs officially opened and began its tradition as “Home of the Kentucky Derby.”
Take a guided tour of the legendary track and explore the tradition, history, hospitality and pride of the world-renown Kentucky Derby in the Kentucky Derby Museum. Hold on to your hats while experiencing “The Greatest Race,” a thrilling, larger-than-life 360-degree cinematic experience that will set your heart racing and your spirit soaring.
Afterwards, sit down to a Southern brunch in the company of Churchill Downs’ resident Thoroughbred, Unreachable Star, and miniature horse, Winston, as you overlook the Oaks Garden Terrace. Enjoy a Bourbon Bloody Mary and sample some of your favorite Bourbons from your hosts–Jim Beam, Four Roses, and Maker’s Mark–before you head out to the track to watch the races.
This event is a great end to the Kentucky Bourbon Affair and a fantastic gift for dad on Father’s Day.
WHERE: Kentucky Derby Museum/Churchill Downs, 704 Central Ave., Louisville, KY 40208 WHEN: Sunday, June 19th 10AM-1PM COST: $100 WEBSITE: kybourbonaffair.com
WHAT: Maker’s Mark® Introduces American Pharoah Commemorative Bottle
In 2015, American Pharoah captivated the hearts of fans worldwide by becoming the first-ever winner of horse racing’s fabled Grand Slam. By sweeping the Kentucky Derby®, the Preakness Stakes®, the Belmont Stakes® and the Breeders’ Cup® Classic, American Pharoah established himself as one of the greatest racehorses in history. Now, in anticipation of the 2016 racing season, Maker’s Mark® is celebrating this extraordinary achievement by introducing a limited-edition American Pharoah commemorative bottle. To further mark the occasion, Maker’s Mark and the Zayat family will also make a donation benefitting the Kentucky Derby Museum.
Endorsed and supported by American Pharoah owner Ahmed Zayat, the bottle features the now- legendary blue and yellow silks of Zayat Stables. “American Pharoah proved to an entire generation of racing fans that the impossible can be achieved,” said Zayat. “It was a joy for us to race him each and every time he took the track, and we thank Maker’s Mark for their fitting tribute to this once-in-a-lifetime racehorse.”
WHEN & WHERE: The limited-edition Maker’s Mark American Pharoah bottle will be available at select locations nationwide beginning on May 1st, 2016. Suggested retail price is $74.99. Please check your local retailer for availability.
MORE: In added celebration of American Pharoah’s Grand Slam win, Maker’s Mark and the Zayats will also make a donation to the Kentucky Derby Museum in Louisville, KY. The Kentucky Derby Museum is a non-profit organization with an impassioned commitment to engage, educate and excite everyone on the extraordinary experience that is the Kentucky Derby®.
“Maker’s Mark has always had a strong connection with horse racing,” said Rob Samuels, Chief Operating Officer of Maker’s Mark Distillery. “Without the support of the thoroughbred industry in the early days of our brand, Maker’s Mark simply wouldn’t exist. We’re honored to help grow the sport we love while also commemorating one of the most remarkable achievements in sports history.”
Brown-Forman Corporation (NYSE:BFB) (NYSE:BFA) announced today that it has reached definitive agreement to purchase The BenRiach Distillery Company Limited for approximately £285 million. When completed, the purchase will bring three outstanding Single Malt Scotch Whisky brands into Brown-Forman’s growing whiskey portfolio: The GlenDronach, BenRiach, and Glenglassaugh. The purchase will include brand trademarks, three malt distilleries, a bottling plant, and the company’s headquarters in Edinburgh, Scotland. The BenRiach Distillery Company, which has a workforce of 165 employees including 55 seasonal and casual workers, will operate as a subsidiary of Brown-Forman.
“We feel immensely privileged to have been custodians of this business for the last 12 years, and to be associated with these wonderful brands and great distilleries”
“The acquisition of these super premium brands will allow Brown-Forman to re-enter one of our industry’s most exciting and consistent growth segments, Single Malt Scotch Whisky,” said Brown-Forman Chief Executive Officer Paul Varga. “The GlenDronach, BenRiach, and Glenglassaugh single malt brands are rich in history and we believe they will continue to prosper and grow in our hands.”
Varga noted that Brown-Forman previously was a minority shareholder of Glenmorangie plc and marketed the Glenmorangie Single Malt Whisky brand in the U.S. and Canada from 1992 to 2005 and in Continental Europe and certain Asian markets from 2000 to 2005. Brown-Forman sold its interest as part of Glenmorangie plc’s sale to Moet Hennessy in 2005.
“We feel immensely privileged to have been custodians of this business for the last 12 years, and to be associated with these wonderful brands and great distilleries,” said Billy Walker, managing director of The BenRiach Distillery Company Limited. “Our team have energized these distilleries and engaged creatively and successfully with the premium end of the market. We are very confident that Brown-Forman will take The GlenDronach, BenRiach, and Glenglassaugh brands to the next level and fulfill their full potential, and prove to be worthy custodians of these historic distilleries.”
The GlenDronach Distillery, located in the hills of the Scottish Highlands, was founded in 1826. GlenDronach produces a range of ultra-premium single malt whiskies and is most noted for its richly sherried whiskies. Located in the heart of Speyside, The BenRiach Distillery began making malt whisky in 1898 and is known for experimenting with wood finishes producing whisky from both non-peated and peated malted barley. The Glenglassaugh Distillery, founded in 1875, is located on the coast in the northern Scottish Highlands overlooking the North Sea producing a coastal Highland malt.
The transaction, which is subject to customary closing conditions, is expected to close on or about June 1, 2016.
For more than 145 years, Brown-Forman Corporation has enriched the experience of life by responsibly building fine quality beverage alcohol brands, including Jack Daniel’s Tennessee Whiskey, Jack Daniel’s & Cola, Jack Daniel’s Tennessee Honey, Gentleman Jack, Jack Daniel’s Single Barrel, Finlandia, Korbel, el Jimador, Woodford Reserve, Canadian Mist, Herradura, New Mix, Sonoma-Cutrer, Early Times, and Chambord. Brown-Forman’s brands are supported by nearly 4,400 employees and sold in approximately 160 countries worldwide. For more information about the company, please visit http://www.brown-forman.com/.
This press release contains statements, estimates, and projections that are “forward-looking statements” as defined under U.S. federal securities laws. Words such as “aim,” “anticipate,” “aspire,” “believe,” “continue,” “could,” “envision,” “estimate,” “expect,” “expectation,” “intend,” “may,” “plan,” “potential,” “project,” “pursue,” “see,” “seek,” “should,” “will,” and similar words identify forward-looking statements, which speak only as of the date we make them. Except as required by law, we do not intend to update or revise any forward-looking statements, whether as a result of new information, future events, or otherwise. By their nature, forward-looking statements involve risks, uncertainties and other factors (many beyond our control) that could cause our actual results to differ materially from our historical experience or from our current expectations or projections. These risks and uncertainties include, but are not limited to:
• Unfavorable global or regional economic conditions, and related low consumer confidence, high unemployment, weak credit or capital markets, budget deficits, burdensome government debt, austerity measures, higher interest rates, higher taxes, political instability, higher inflation, deflation, lower returns on pension assets, or lower discount rates for pension obligations
• Risks associated with being a U.S.-based company with global operations, including commercial, political and financial risks; local labor policies and conditions; protectionist trade policies or economic or trade sanctions; compliance with local trade practices and other regulations, including anti-corruption laws; terrorism; and health pandemics
• Fluctuations in foreign currency exchange rates, particularly a stronger U.S. dollar
• Changes in laws, regulations, or policies – especially those that affect the production, importation, marketing, labeling, pricing, distribution, sale, or consumption of our beverage alcohol products
• Tax rate changes (including excise, sales, VAT, tariffs, duties, corporate, individual income, dividends, capital gains) or changes in related reserves, changes in tax rules (for example, LIFO, foreign income deferral, U.S. manufacturing and other deductions) or accounting standards, and the unpredictability and suddenness with which they can occur
• Dependence upon the continued growth of the Jack Daniel’s family of brands
• Changes in consumer preferences, consumption or purchase patterns – particularly away from larger producers in favor of smaller distilleries or local producers, or away from brown spirits, our premium products, or spirits generally, and our ability to anticipate or react to them; bar, restaurant, travel or other on-premise declines; shifts in demographic trends; unfavorable consumer reaction to new products, line extensions, package changes, product reformulations, or other product innovation
• Decline in the social acceptability of beverage alcohol products in significant markets
• Production facility, aging warehouse or supply chain disruption
• Imprecision in supply/demand forecasting
• Higher costs, lower quality or unavailability of energy, water, raw materials, product ingredients, labor or finished goods
• Route-to-consumer changes that affect the timing of our sales, temporarily disrupt the marketing or sale of our products, or result in higher implementation-related or fixed costs
• Inventory fluctuations in our products by distributors, wholesalers, or retailers
• Competitors’ consolidation or other competitive activities, such as pricing actions (including price reductions, promotions, discounting, couponing or free goods), marketing, category expansion, product introductions, or entry or expansion in our geographic markets or distribution networks
• Risks associated with acquisitions, dispositions, business partnerships or investments – such as acquisition integration, or termination difficulties or costs, or impairment in recorded value
• Inadequate protection of our intellectual property rights
• Product recalls or other product liability claims; product counterfeiting, tampering, contamination, or product quality issues
• Significant legal disputes and proceedings; government investigations (particularly of industry or company business, trade or marketing practices)
• Failure or breach of key information technology systems
• Negative publicity related to our company, brands, marketing, personnel, operations, business performance or prospects
• Failure to attract or retain key executive or employee talent
• Our status as a family “controlled company” under New York Stock Exchange rules
For further information on these and other risks, please refer to the “Risk Factors” section of our annual report on Form 10-K and quarterly reports on Form 10-Q filed with the SEC.
The fully operational brewery will help support new undergraduate and graduate certificates in Brewing and Distilling Arts and Sciences, set to begin this summer.
The fully-operational brewery consists of a brewhouse, fermenters and conditioning tanks capable of producing a wide variety of beers. It is located in WKU’s Center for Research and Development on Nashville Road and is Alltech’s first investment into Bowling Green.
By providing equipment and renovating the space, it opens up not just production, but the capability of training people for the growing brewing and craft brewing industry. A first-of-its-kind global survey released recently by Alltech demonstrated the growth of craft breweries, now more than 10,000-strong throughout the world, with more than 4,000 craft breweries in the U.S. alone.
Alltech’s founder and president, Dr. Pearse Lyons, is himself a brewer and distiller, and was the first Irishman to receive a master’s degree and Ph.D. in this area.
Alltech’s diverse business, including animal health, crop sciences, algal technology and brewing and distilling, has a foundation in yeast and fermentation. Their staff includes 18 team members with master’s degrees in brewing and distilling, including experts such as Dr. Inge Russell, renowned researcher and editor-in-chief of the Journal of the Institute of Brewing in Canada, and Graeme Stewart, considered the “Godfather” of yeast in brewing.
“We’re investing in Western Kentucky University to establish this brewing and distilling program not only to train up the next generation of brewers for a growing craft beer industry, but also to develop talent for our own business, which requires a fundamental understanding of yeast. There’s no better way to achieve that than a brewing and distilling education,” said Lyons.
This partnership will complement existing strengths among WKU faculty in areas such as food sciences, fermentation, history, marketing and entrepreneurship by providing specialized faculty expertise in brewing and distilling arts and sciences in tandem with innovative internship opportunities for WKU students.
“This is another example of how WKU is engaging in a private-public partnership to help a growing industry meet their workforce needs. WKU will continue to offer innovative brewing and distilling courses while moving to develop graduate and undergraduate degree programs,” said WKU President Gary Ransdell. “As the craft brewing industry expands in Kentucky and throughout the world, we believe there is a significant need for academic credentials for the professional in this field. We value Alltech’s important collaboration in helping to establish what we consider an important new scholarly initiative in Kentucky.”
Alltech has committed to supporting and growing their initial investment to develop and administer an innovative, cross-disciplinary program in the craft brewing and bourbon industry over the next five years, in addition to building a student laboratory adjacent to the operating brewery.
This initiative runs parallel with Alltech’s recruitment of WKU students, particularly from its Chinese Flagship Program. Alltech currently has two graduates of this program working within the company alongside Dr. Mark Lyons, global vice president and head of Greater China for Alltech.
The curriculum, approved April 22 by WKU’s Board of Regents, combines expertise from the Ogden College of Science and Engineering, the Potter College of Arts & Letters and the Gordon Ford College of Business.
“We’ve been teaching the history and science of brewing for almost 10 years at WKU,” said Dr. Andrew McMichael, assistant dean of Potter College. “However, as we look to expand our course offerings and develop undergraduate and graduate programs, this collaboration has the potential to put us in the forefront of academic programs in this field.”
Dr. Cathleen Webb, associate dean of Ogden College of Science and Engineering, said brewing and distilling are as much art as science.
“The program being proposed at WKU will combine science, arts, humanities and business, which will make this a destination degree for people around the country interested in multiple facets of the craft brewing and distilling industry,” she said. “We’re especially excited about the student laboratory and how our students will be able to combine academic research with real world work experience in the brewery.”
The undergraduate certificate will complement existing majors with courses that encompass science, business and history with a culminating internship. The graduate certificate program is focused more towards the working professional with a flexible schedule of online and blended courses.
“Most successful craft brewers do not have a degree in fermentation sciences,” Dr. Webb said. “Brewing and distilling are best learned by doing and that is why our focus is on an internship and practical work experience with industrial partners. Moreover, having the student lab attached to the brewery offers unique opportunities to take classes while watching a brewery operate.”