Kentucky Bourbon Trail

July 21-27, 2024

Thursday, July 25


  • Sunday, July 21
    • Arrive at Airbnb in Louisville, KY
    • Dinner at Jack Fry's
  • Monday, July 22
    • Breakfast at Wild Eggs
    • Evan Williams Immersive Tour
    • Lunch at Doc Crow's
    • Angel's Envy Signature Tour
    • Dinner at Mayan Café
    • Old Louisville Ghost Tour
  • Tuesday, July 23
    • Breakfast at Wild Swann
    • Old Forester Distillery Tour
    • Lunch at Mussel and Burger Bar
    • Rabbit Hole Tour
    • Submarine Survival Escape Room
    • Dinner at Ciao Ristorante
  • Wednesday, July 24
    • Check out of Airbnb
    • Breakfast at Biscuit Belly
    • Drive to Bardstown, KY
    • Lunch at Bardstown Bourbon
    • Bardstown Bourbon Barrel Thieving
    • Lux Row Distillery
    • Willett Distillery
    • Check in Talbott Tavern Inn
    • Dinner at Old Talbott Tavern
  • Thursday, July 25
    • Check out of hotel
    • Maker's Mark
    • Lunch at Star Hill Provisions
    • Four Roses Distillery
    • Drive to Lawrenceburg, KY
    • Check in Best Western
    • Lovers Leap Vineyard and Winery
    • Dinner at Bluegrass Sabor
  • Friday, July 26
    • Check out of hotel
    • Bulleit Distilling Company
    • Buffalo Trace Distillery
    • Lunch at Cattleman's Roadhouse
    • Hoggy's Ice Cream
    • Check in Best Western Frankfort, KY
    • Dinner at Bourbon on Main
  • Saturday, July 27
    • Check out of hotel
    • Drive to Tornado, WV (Sean and Jessie's)
    • Drive to VA

 

Margie Samuels, wife of Bill Samuels Sr., created packaging that would honor her husband's handmade bourbon. The shape of the bottle, look of the label, signature red wax and even the Maker's Mark name are all thanks to Margie. (Maker's marks are one of the earliest forms of trademarking and have been used for centuries by craftsman to claim responsibility for their work.) Margie is also credited for inventing bourbon tourism.

 

 

 

 

 

When Makers Mark rotate their barrels, in a seven floor rickhouse, the new whiskey goes in the top floors. After three years they rotate the barrels to the bottom floors. Barrels on the seventh floor are moved to the first floor, barrels on the sixth floor are moved to the second floor, barrels on the fifth floor are moved to the third floor and barrels on the fourth floor are not rotated. The purpose of this release is to highlight the flavors whiskey gains on the upper and lower floors.

 

Part of the process of Maker’s 46 includes adding toasted staves to mature whiskey and keeping the barrels in a climate controlled setting.


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