Four Roses Manhattan Recipe

single barrel_2013

¾ oz Carpano Antica Formula

2 ½ oz Four Roses® Bourbon Single Barrel

Dash Angostura® bitters

2 or 3 Ice cubes

1 Maraschino Cherry

1 twist of Orange peel

Combine the vermouth, whiskey, bitters and ice in a mixing glass. Stir gently, don’t bruise the spirits and cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don’t drop it in.

Kentucky Agricultural Leadership Program Class XI Selected


Will Snell and Steve Isaacs, Co-directors of the Kentucky Agricultural Leadership Program, are pleased to announce the selection of the twenty-two members of Class XI. The class is representative of Kentucky agriculture and agribusiness. Like Classes IX and X, it will include two Tennesseans thanks to the financial support of interests in that state.

Geographically, the class has eight Western, eight Central, and four Eastern Kentucky members.

Vocationally, Class XI has large grain and tobacco farmers, small livestock and vegetable farmers, ag lenders, ag sales reps, and participants from the poultry, equine, forestry, and distilled spirits industries.

Demographically, they range in age from mid-twenties to mid-forties, and are the second youngest KALP class ever at 31.5. KALP XI has a record number of female participants – ten.

Here’s Class XI:

Alana Baker – Full-time grain and cattle farmer from Trigg County

Brad Bolinger– President of agribusiness division of Higgins Insurance and Benefits, Christian County

Maggie Bowling – Full-time vegetable and livestock farmer in Clay County

Joanna Carraway – Full-time grain and tobacco farmer, Calloway County

Robert Elliott – Certified Crop Advisor, Reliance Ag, LLC and part-time farmer, Cheatham Co, TN

Jamie Guffey – Executive Director of the Kentucky Poultry Federation

Spencer Guinn – Ag engineer and grain and cattle farmer from Boyle County

Kendall Henson – Marketing Manager, Arystra LifeScience and part-time farmer in Harrison County

Elizabeth Lunsford – North American Dairy Marketing Manager, Alltech, Rutherford County, TN

Kristin Meadors – Director of governmental affairs, Kentucky Distillers’ Association

Suzanne Miles – Field Representative for Congressman Guthrie and Kentucky State Representative

John Pedigo – Full-time tobacco and cattle farmer from Monroe County

Michael Peterson – President and co-owner of Kentucky Nutrition Service from Pulaski County

Brandon Reece – Lexington firefighter and part-time fruit, vegetable, and livestock farmer, Clark County

Stacy Lowe Sipes – Area 3 Program Director, Kentucky Farm Bureau, and part-time farmer, Meade Co.

Joseph Sisk – Full-time grain farmer from Christian County

Michael Smith – Regional VP, Farmcredit MidAmerica and part-time farmer from Jessamine County

Casey Story – Key Account Manager for Neogen and part-time cattle farmer in Fleming County

Jenny Van Wieren-Page – Former Managing Director of Dressage, US Equestrian Federation, Inc.

Jessica Wilkerson – Lender, Farmcredit MidAmerica and part-time farmer in Garrard County

Willie Wilson – Lender, Central KY Ag Credit Association and part-time farmer from Fayette County

Hagan Wonn – Chief Forester, Kentucky Hardwood from Pulaski County

Batch 206 Distillery to Release Old Log Cabin Bourbon


Batch 206 Distillery, after a 2.5 year wait, is proud to announce the release of their flagship Washington Bourbon Whiskey, Old Log Cabin.

Sales to the general public begin at 11am on Saturday, September 26th at their Seattle Distillery. A limited, numbered amount of commemorative collector’s edition bottles will be available for purchase on the day of the release. Old Log Cabin Bourbon will begin shipping to retailers and bars the following Monday, September 28th.

While Batch 206 Distillery’s expression of Old Log Cabin Bourbon is approx. 19 to 26 months old, the history of this storied brand of whiskey goes as far back as the year 1840.

“The Old Log Cabin brand is kind of like the Zelig of the Whiskey world–it’s been popping up in the strangest places throughout American history,” says Batch 206 Distillery owner, Jeff Steichen, with a chuckle. The initial incarnation occurred in 1840, when an enterprising whiskey maker produced a whiskey he called “Old Cabin,” which he sold in a custom cabin shaped bottle. Old Cabin was first seen being passed out in large volumes at many a campaign whistle stop for a gentleman named William Henry Harrison, who later became the 9th President of the United States. Oh, yeah, that enterprising whiskey maker’s name, E.G. Booz.

The whiskey ended up being made by many distilleries over time and the brand name morphed into “Old Log Cabin.” To this day, the Cabin-shaped bottles and dozens of knock-offs command some of the highest prices in collectible Americana glass.

Unable to find a drop anywhere of this historically acclaimed whiskey, Batch 206 Distillery has single handedly resurrected this brand and honored this age-old whiskey with a totally new mash bill makeover. Old Log Cabin is made using 51% percent Washington corn and a whopping 49% Washington malted barley, with no rye or wheat anywhere in sight!

In addition to a rollout across Washington State, Old Log Cabin Bourbon Whiskey is also being launched in Kentucky, Illinois, Wisconsin, Minnesota, California and Texas.


Opened in March 2012, Batch 206 Distillery is an 8,000 square foot distillery located in the Interbay neighborhood of Seattle, Washington. Out of 130+ distilleries in the state of Washington, Batch 206 Distillery is currently one of the top 5 distilleries in the state for both production and sales. Batch 206 Distillery is a true small batch artisan facility, hand crafting their products in small batches on a 1,000 liter, handmade Kothe still. Batch 206 products are currently available in 21 states, parts of Canada and in Asia in Singapore and Hong Kong.

For more information about Batch 206 Distillery, Old Log Cabin launch events and more, follow Batch 206 Distillery on Facebook, Twitter (@batch206) and Instagram (@batch206). Batch 206 Distillery is owned and operated by Jeff Steichen and his wife Daleen and is located at 1417 Elliott Ave West, Seattle, WA 98119.

Batch 206 Distillery’s Tasting Room is open Wed-Fri, 2-6pm and Sat-Sun 12-6pm.

Two Exciting Expressions of Roundstone Rye Cask Proof – Peach and Maple Finished Rye.

Two Exciting Expressions of Roundstone Rye Cask Proof – Peach and Maple Finished Rye.


September 24, 2015, Purcellville, VA – Catoctin Creek is proud to announce the release of two of our newest expressions of Roundstone Rye Cask Proof!  The Roundstone Rye has won gold medals from San Francisco to New York to London, and was recently called a “huge rye” and “great fun” in the 2015 edition of Jim Murray’s Whisky Bible.  And now, we have two versions to share at cask proof.

The first expression is our Roundstone Rye “Maple Finished” Cask Proof, where we’ve taken those old maple-syrup barrels from the Langdon Wood maple syrup that we sell in our tasting room, and we re-filled them with whisky.  The result is not cloying or sweet, but a smooth maple flavor that blends perfectly into the whisky, and a maple finish that goes on, and on, and on, and on…  Only 26 cases will be available in the tasting room for sale!  

The second expression is our Roundstone Rye “Peach Brandy Finished” Cask Proof, where we’ve taken one of our spent peach brandy barrels and finished the whisky in that barrel.  In this case, again, the subtle fruitiness of the peach comes into the mid-palate, and a sweet peachy finish closes out the whisky.  Only 8 (yes, EIGHT) cases are available in the tasting room for sale!  This one will absolutely sell out right away, so please get yours ASAP to ensure you get some.

Both whisky expressions will also be released in limited quantities into the Maryland, DC, and California markets.  Be sure to check our Whiskey Wednesday in DC schedule for your chance to get a free tasting of these newest expressions!  Details, here:

Roundstone Rye Cask Proof will be released at the Purcellville distillery on September 23 for VIP members and Saturday, Oct. 10 for the general public.  Information on VIP Club may be found here:


Catoctin Creek Cask Proof Release


Catoctin Creek Distillery

120 W. Main St.

Purcellville, Virginia


VIP ONLY:  Sept. 23, 1pm

General Public: Oct. 10, 12pm

Catoctin Creek Roundstone Rye “Cask Proof” Whisky, 59.8% ABV, whisky distilled from 100% rye, 750ml, SRP $89.90.  While supplies last!

About Catoctin Creek Distilling Company:  Catoctin Creek Distilling Company (120 West Main Street, Purcellville, VA 20132; Phone: 540-751-8404; Twitter: @CatoctinCreek) is the first distillery in Loudoun County Virginia since before prohibition. Certified organic and kosher, and family owned and operated, Catoctin Creek produces premium spirits: rye whisky and gin from organic sources, brandy from Virginia wines, and seasonal brandy. Catoctin Creek prides itself on offering high-quality and organic spirits. For media-related inquiries, please contact Scott Harris at or for more information on Catoctin Creek Distilling Company please visit



We’re firing up a Cajun feast and pouring Maker’s 46 Sazeracs and Hurricanes for a taste of New Orleans in the heart of Kentucky. Anyone who enjoys the authentic flavors of Southern Louisiana—Chicken and Sausage Jambalaya, Seafood Gumbo, Cochon de Lait and more—will get their fill.

Join us on the beautiful grounds of the historic Maker’s Mark Distillery for a fun-filled afternoon and an opportunity to meet guest of honor, renowned New Orleans chef John Besh—James Beard Award winner, TV personality, and cookbook author. We’re celebrating the release of his new cookbook, Besh Big Easy: 101 Home-Cooked New Orleans Recipes (Andrews McMeel, 2015).

Grab a friend, bring your family, and get ready to move to the groove of Tee Dee Young’s rockin’ Blues. You won’t want to miss this unique experience at Maker’s Mark, a place that always feels like home!

$45.00 per person
(includes an autographed copy of “Besh Big Easy”)
You can pick up some tickets here.

Buffalo Trace Distillery Releases 13 Year Old Old Sour Mash Bourbon Experiment


Buffalo Trace Distillery has returned to its roots with the latest release in their long-running experimental whiskey program, a bourbon made using an old-fashioned process of souring the mash.  Distilled in May of 2002, this Old Fashioned Sour Mash experiment used Buffalo Trace’s proprietary mash.  The bourbon was cooked and cooled to standard; however, the similarities stop there. The mash was allowed “to sour” before yeast was added to start the fermentation process, a method long abandoned due to its more laborious process.

This sour mash method differs from the more common process used today by nearly all bourbon manufacturers. The routine method calls for cooking and cooling the mash, and then immediately adding yeast and a small amount of previously distilled mash (or “setback”) as it cools to sour the mash.   The traditional old-fashioned sour mash process fell out of favor many years ago, and it was not until a gathering of distillery “old timers” that Buffalo Trace was inspired to revive it.

After the sour mash was distilled, it was entered into barrels at two different entry proofs, 105 and 125. Aged for 13 years on the seventh floor of Warehouse I, the two different entry proofs took on unique characteristics. The 105 entry proof delivers a light body, with notes of vanilla and fruit, and a dry, nice finish, while the 125 entry proof offers a medium flavored body, with spicy flavors mingled with caramel, and a balanced pleasing finish.

These barrels are part of more than 4,000 experimental barrels of whiskey aging in the warehouses of Buffalo Trace Distillery. Each of them has unique characteristics that differentiate them in distinct ways. Some examples of experiments include unique mash bills, types of wood, and different barrel toasts. In order to further increase the scope, flexibility, and range of the experimental program, an entire micro distillery, named The Colonel E.H. Taylor, Jr. “OFC” Micro Distillery, complete with cookers, fermenting tanks, and a state-of-the-art micro still has been constructed within Buffalo Trace Distillery. Buffalo Trace has increased its commitment to experimentation with the recent addition of its Warehouse X. Although small in size, Warehouse X is designed to explore the extent of environmental influences on the flavor profiles of whiskey.

The Experimental Collection is packaged in 375ml bottles, with two bottles from each entry proof in a case. Both entry proofs were bottled at 90 proof.  Each label includes all the pertinent information unique to that barrel of whiskey. These whiskeys retail for approximately $46.35 each and will be available in late September, 2015. Experimental Collection releases are generally quite small and have limited availability. For more information on the Experimental Collection or the other products of Buffalo Trace Distillery, please contact Elizabeth Hurst at

Ranger Creek wins two Best in Class and four Silver Medals In the 2015 Whiskies of the World Awards

Ranger Creek wins two Best in Class and four Silver Medals

in the 2015 Whiskies of the World Awards

Ranger Creek Brewing & Distilling is delighted to announce that they have won two Best in Class and four Silver Medals in the 2015 Whiskies of the World Awards. Best in Class honors were awarded to Ranger Creek .36 Single Barrel and Ranger Creek Rimfire Mesquite Smoked Single Malt. Silver medals were issued to both of the aforementioned whiskies in addition to Ranger Creek .36 Texas Bourbon and Ranger Creek .36 White.

This award is the second Best in Class award for Ranger Creek .36 Single Barrel in as many competitions. It is the first Best in Class for Ranger Creek Rimfire. These four new silver medals join the list of over 20 major medals that Ranger Creek has earned for their Texas whiskey, all of which is distilled from grain to glass in San Antonio.

Whiskies of the World Expo, one of the largest and most popular consumer whisky tasting events in the US, has announced the full competition results of the WoW Awards. Whiskies from around the globe were judged on a 100-point basis with a concentration on appearance, aromatics, flavor, mouthfeel and finish. Blind judging was performed by a panel of 14 Texas tastemakers, are of whom all influential figures in the state’s beverage industry.  This year’s awards include 17 ‘Best in Class’ winners, two of which were Ranger Creek whiskies.

Winning two Best in Class and four Silver Medals in a competition like Whiskies of the World puts San Antonio’s Ranger Creek in the same company as some of the most recognized whiskey names across the globe. Other Best in Class winners included Woodford Reserve, Knob Creek, Balcones, and Isle of Arran. Other notable Silver Medalists included Buffalo Trace, Knob Creek, Woodford Reserve, Laphroaig, and Highland Park.

About Ranger Creek

Ranger Creek Brewing & Distilling is a combined brewery/distillery handcrafting beer and bourbon in San Antonio, TX one batch at a time. They are the only microbrewery in San Antonio, one of a few combined brewery/distilleries in the U.S., and the only combined operation making both beer and bourbon. They focus on interesting recipes and use local ingredients from the state of Texas as much as possible. The company uses much of the same equipment to make both beer and bourbon, which is possible because in order to make bourbon, beer must be made first. They encourage visitors to San Antonio to sign up for one of their regularly scheduled tours and come by for a visit.

Campari America Unveils Russell’s Reserve Single Barrel Rye


Rye Whiskey is booming, and legendary Master Distillers Jimmy and Eddie Russell are responding the only way they know how – a 104 proof, barrel-aged spice bomb like only they know how to make. Russell’s Reserve® Single Barrel Rye launches today, as the Distilled Spirits Council of the U.S. (DISCUS) reports consumer demand for Rye Whiskey is reaching a fever pitch not seen since prior to Prohibition.

In a report released this month, DISCUS declared Rye Whiskey volumes have grown 536% from 88,000 9-liter cases in 2009 to over a half million cases (561,000) in 2014. Always ahead of the trends, Jimmy and Eddie, with 95 years of combined Whiskey-making experience, are longtime advocates of Rye; a trademark ingredient that gives Russell’s Reserve and Wild Turkey® Bourbon their iconic spiciness.

On a quest to create a versatile and robust Rye that shines as well in cocktails as it does on its own, the Russells carefully selected only the best barrels primarily from the “center cut” locations (levels 3 – 5) of the rick houses for their newest creation. Russell’s Reserve Single Barrel Rye is not chilled-filtered to capture all the flavor rye provides. Rich caramel in color, this single barrel release offers a balance of spicy pepper, vanilla and caramel on the nose and palate.

“Jimmy and I have always been passionate about Rye – it’s why our Wild Turkey and Russell’s Reserve expressions all have that spicy kick – and why we’ve also had a staple of Rye Whiskey in our portfolio for decades,” said Master Distiller Eddie Russell. “We know bartenders love to experiment with Rye, but what’s equally exciting is seeing the uptick in consumer interest. I’m having just as many conversations in the global marketplace about our Rye offerings as I am about our Bourbon offerings.”

Since the start of his career, Eddie has studied mixology’s influence on the rapidly growing Bourbon industry. After seeing a renewed interest in classic cocktails like Boulevardiers, Manhattans, Old Fashioneds, and Sazeracs, all of which call for Rye, Eddie anticipated there would be an increased demand for Bourbon’s spicy cousin. Today, the Whiskey industry teeters on the cusp of a full tilt Rye revival and Jimmy and Eddie are leading as they always have, with their new release of Russell’s Reserve Single Barrel Rye.

Russell’s Reserve Single Barrel Rye will be available year-round as a permanent addition to the Russell’s Reserve portfolio joining its predecessors Russell’s Reserve 10 Year Old Bourbon, Russell’s Reserve 6 Year Old Rye and Russell’s Reserve Single Barrel Bourbon. It will be sold nationwide in 750ml bottles starting September 2015 for a suggested retail price of $59.99.