WHISKEY EDUCATION, COCKTAILS, CULINARY & MORE

Kick off the 2026 Kentucky Bourbon Festival in style with Bourbon in the Air — an exclusive Thursday evening celebration set against the backdrop of the Great Lawn.

This highly sought-after event offers a limited number of guests a first look at the festival grounds before they officially open, with early access to select distillery booths, live music, and a relaxed, open-air atmosphere.

Guests will enjoy:

• Catered hors d’oeuvres from local culinary partners
• Signature cocktails and neat pours from some of Kentucky’s top distilleries
• A chance to mingle with distillers and fellow bourbon lovers
• Live music to set the tone for an unforgettable weekend

Whether you’re a first-timer or a seasoned festival-goer, Bourbon in the Air is the perfect way to raise a glass to what’s to come.

Moderator Steve Coomes will lead this discussion on where bourbon sales are globally today, and what lies ahead for the future. Joining him are:

• Gigi DaDan, general manager, Angel’s Envy & D’USSE
• Chuck Cowdery, author, “Bourbon Straight”
• Kyle Swartz, editor, Beverage Dynamics
• Janet Patton, reporter, Lexington Herald-Leader.

When New Riff Distilling began 12 years ago, its founders set out to make innovative whiskies that respected tradition. Between its first bourbons and ryes, Bottled-In-Bonds both, and its one-of-a-kind Sour Mash Kentucky Single Malt Whiskey, New Riff has created many dozens of one-off releases highlighting forgotten heirloom grains, distilling tweaks and aging techniques. Here’s what you’ll enjoy when master distiller Brian Sprance leads this insightful session:

• North Star welcome cocktail
• Light bites for noshing
• New Riff Bottled In Bond Bourbon—the original!
• New Riff Malted Rye Whiskey
• New Riff Balboa Rye Whiskey, made from heirloom grains
• New Riff Duet American Whiskey, a special release made in conjunction with Rhinegeist Brewery
• New 10-year Old Bourbon—the distillery’s oldest release to date

** And perhaps a surprise or two!

As the owner, chef and baker at Dust & Flour Co., Stephen Goodin wriggles bourbon into many of his recipes. In this entertaining and interactive session you’ll sample these delicious small bites all paired with pours of whiskey. Also, bring your bourbon technique cooking questions to bounce off this talented and engaging chef! This session’s tasting menu includes:

• Bourbon Poached Pear Galette paired with Elijah Craig Toasted Bourbon

• Roasted Bourbon Chicken & Parisian Gnocchi paired with Bernheim Wheat Whiskey Barrel Proof
• Connie’s Preserved Blackberry “Pop Tart” paired with Heaven Hill 7-Year Bottled-In-Bond Bourbon

Moderator Steve Coomes will lead this discussion on how these panelists approached growing their now-successful whiskey brands. Joining him are:

• Zach Hargis, president, Silk Velvet Whiskey
• Kim Bard, co-founder, The Bard Distillery
• Walter Zausch, Owner, Whiskey Thief Distillery
• Autumn Nethery, VP of operations, Jeptha Creed Distillery.

Comedian, Steve Martin said, “Writer’s block is a fancy term made up by whiners so they can have an excuse to drink alcohol.” Well, when you write about drinking, you don’t need any excuses to sip whiskies and cocktails. Just ask Peggy Noe Stevens, Heather Wibbles and Jennifer Brian who’ve authored books on those subjects. “Bourbon Straight” book author Chuck Cowdery leads this entertaining discussion of craft, process and committed endurance to move a book from concept to printed words. Attendees will hear those authors’ stories, sample cocktails from each book and have a chance to buy each author’s works! Here are they’re books and these authors’ cocktails:

• Peggy Noe Stevens, “Which Fork Do I Use With My Bourbon?” + Peggy’s Black Manhattan, which blends bourbon, amaro, orange bitters and cherry syrup

• Jennifer Brian, “Classic Cocktail Revival,” + The Maverick Cocktail, which blends bourbon, Yellow Chartreuse, vermouth, Make & Muddle Honey Elixir and orange bitters
• Heather Wibbles, “Bourbon Is My Comfort Food,” + Kentucky Smolder a.k.a. The Bold Old Fashioned, which blends rye whiskey, Demerara syrup and Hella Bitters Smoked Chili Bitters

Moderator Steve Coomes will lead this discussion on how hundreds of non-distilling producers find contract producers to make their whiskies for them. Joining him are:

• Craig Beam, master distiller, Jackson Purchase Distillery
• Chase Hazelbaker, president, The Barrel Connection
• Jade Peterson, master distiller, Kentucky Artisan Distillery
• Jeremy Kassler, CEO, CaskX

When Chris Williams took over Four Pegs restaurant and bar in Louisville, Ky., he upped its simple pub food to elevated barbecue-centric creations covering lunch, brunch and dinner. On Four Pegs’ bar is a broad range of American whiskies that play well with ingredients in Williams’ pantry and match nicely with his dishes. His curated pairing for the KBF includes:

• Baby back ribs with bacon jam, paired with a neat pour of Michter’s US1 Bourbon Whiskey

• Flash-fried and spiced smoke pork belly with a neat pour of Michter’s US1 Rye Whiskey

• Smoked Seoul wings tossed in gochujang and honey sauce, then topped with smoked pistachios with a neat pour of Michter’s Sour Mash Whiskey

Moderator Steve Coomes will lead this discussion on the beneficial impact of age on whiskey, but also the risk of letting it rest longer in the barrel. Joining him are:

• Ross Cornelissen, master distiller, Barton 1792 Distillery
• Beth Buckner, lead blender, Mark’s Mark Distillery
• Jarred Bickel, director of customer relations, Bespoken Spirits

Ever wanted to taste whiskey knowledgeably like a distillery master taster? Lisa Wicker, director of distilling at Whiskey Thief Distilling Co., has sharpened her palate over decades of wine and whiskey making and wants to share her experience and tasting secrets with you!

Using new-make whiskey (a.k.a. “white dog”), young bourbon, old bourbon—actual treats from her personal stash—and whiskies from Whiskey Thief, Lisa will cover the following: 

• Instruction in the sensory mechanics of taste and smell
• Insights on why some people taste and “nose” better than others
• How certain words trigger lexical-gustatory synesthesia (it’s a thing and it’s cool!)
• Demonstrate how to describe specifically what you’re smelling and tasting

Join Lisa and and Whiskey Thief founder, Walter Zausch, and become a more knowledgeable taster. Then try out your new skills at distillery tasting booths across the Bourbon Festival campus!

When great cocktails commonly cost $20 and a solid bottle of bourbon costs about the same, have you ever thought, “I’d like to make my own at home for less”? Let mixologist and whiskey presenter  Aften Locken show you how to save money using affordable and overlooked bourbons that make incredibly good cocktails. In this session you’ll taste three cocktails made with bargain bourbons—and you’ll do it without knowing those bourbons’ brand names until the end of the lesson. You’ll even get a chance to guess which whiskies Aften used! Here’s what you’ll get to sip in this session:

• The Polished Penny: Ezra Brooks Rye, pumpkin spice simple syrup and lemon juice
• Affordable Housing: Jim Beam Black 7 Year Bourbon, cold brew espresso, coffee liqueur and simple syrup
• Kentucky Alchemy: Maker’s Mark Bourbon, cardamom bitters and saffron syrup

Moderator Steve Coomes will lead this discussion on the growing number of women leaders in the American whiskey industry. Joining him are:

• Marci Palatella, founder, Preservation Distillery + Farm
• Peggy Noe Stevens, founder, Peggy Noe Stevens & Associates
• Jane Bowie, owner and founder, Potter Jane Distillery
• Andrea Wilson, master of maturation, Michter’s Distillery
• Hannah Lowen, CEO, New Riff Distilling Co.
• Sherrie Moore, plant manager, Castle & Key Distillery

The World Championship Bourbon Barrel Relay® (presented by ISC) will be held during the 35th Anniversary Kentucky Bourbon Festival. This high-energy, free and open to the public, family friendly event takes place at the Nelson County Courthouse on Saturday, Sept. 12 from 10 a.m. to 2 p.m. Watch and cheer on distillery warehouse teams as they race against the clock to roll and position filled 500-pound American white oak barrels from Independent Stave Co. correctly clocked into a rick with incredible skill and timing.

When Michter’s Andrea Wilson and Dan McKee put on a whiskey-centric brunch, they require fabulous food to go with the distillery’s legendary whiskies.

• Guests will receive a tropical old fashioned cocktail upon arrival and sit down to a buffet featuring fresh fruit salad, Eggs Benedict casserole, bourbon bacon, cheese blintzes, vegetarian quiche, sausage balls and bourbon cake.
• During the meal, guests will retrieve and sip pours of Michter’s Sour Mash Whiskey, Barrel Strength Bourbon and Barrel Strength Rye.
• All the while, Andrea and Dan will entertain with stories about the company’s history and their deep industry experiences.

Moderator Steve Coomes will lead this discussion on how buyers’ fears of missing out on great bottles drives them to panic buy, and how those purchases impact sales forecasts and trends. Joining him are:

• Kyle Swartz, editor, Beverage Dynamics
• Mike Fisk, CEO, Evergreen Liquors
• Chrissy Cortese, key accounts manager, Castle & Key
• Jeff Crowe, director of experiences, Heaven Hill Distillery

Want to sharpen your whiskey tasting and nosing skills? There’s no better place to do that than the KBF!

In this whiskey sensory class, you’ll learn to take it to the next level with instruction from the team at Moonshine University, the world-renowned spirits consulting firm in Louisville, Ky. Join “Moon U” sensory experts Clay Smith and Jason Lawrence for a pro-level lesson on identifying precise aromas and flavors in whiskey and learning which parts of the process create those attributes.

Of course, your whiskey lesson will include whiskey drinking. But the best part is taking those new skills out to the grounds for personal research and development!

Long before Newman Miller became co-owner of Scout & Scholar Brewing Co. and Mr. Tubs Bar in Bardstown, he traveled widely across the U.S. and foreign countries as a fine dining chef. His skill for blending flavors from a global palate and pairing them with whiskey is truly unique and always adventurous. This terrific pairing includes:

• Roasted and bruleed sweet potato with sorghum yogurt, chili crisp, toasted peanut and coconut, garnished with cilantro, mint and dill, and paired with an Angel’s Envy Bourbon mojito

• Scout & Scholar savory sausage empanada paired with a neat pour of Angel’s Envy Triple Oak

• Donut and apricot bread pudding paired with a neat pour of Angel’s Envy Rye

Moderator Steve Coomes will lead this discussion on how well new and innovative whiskey products create consumer excitement, while spurring short and long-term sales. Joining him are

• Blake Layfield, master distiller, Maker’s Mark Distillery
• David Gaspar, head of distilling, Town Branch Distillery
• Heather Greene, CEO, Milam & Greene Whiskey

Moderator Steve Coomes will lead this discussion on whiskey myths, how they came to be, whether there’s any truth in them or whether they’re just fun. Joining him are:

• Chuck Cowdery, author, “Bourbon Straight”
• Chris Morris, master distiller emeritus, Brown-Forman
• Bernie Lubbers, whiskey ambassador emeritus, Heaven Hill Distillery

Step beyond the bourbon renaissance and into a world where history lives in the glass. Join Jeremy Schell, retired entrepreneur, philanthropist, and co-host of The Bourbon Show podcast, for an exploration of rare vintage bourbons from the 1950s through the 1980s. Taken from his personal vault, each pour offers a glimpse into a bygone era of American whiskey. These old bottles are time capsules revealing flavors and craftsmanship many believe can’t be replicated. Through guided tasting and storytelling, Schell brings each spirit to life. A significant portion of proceeds from this tasting will benefit Pitt Academy in Louisville, supporting students with learning differences, including ADHD, Autism, Down Syndrome, and speech/language deficits.

Since Stu Plush cooks at Bardstown Bourbon Co., there’s no shortage of whiskies to incorporate into foods or pair with them. In this demo, Chef Stu will pair the following delicious small bites with Bardstown Bourbon Co. whiskies:

• Charred fresh summer vegetable bowl with ancient grains and kombucha lime vinaigrette paired with Bardstown Bourbon Co. High Rye bourbon

• Duck confit egg rolls with savory apricot dipping sauce paired with Bardstown Bourbon Co. High Wheat Bourbon

• Maple infused mascarpone quenelle garnished with popcorn and paired with Bardstown Bourbon Company Rye

In this discussion, Steve Coomes will talk with Jim Gaffigan about how Covid shutdowns triggered his interest in bourbon, and how that became an obsession that led to the launch of his own brand, Fathertime Bourbon.

Everyone knows what a banana smells like, but can you detect that aroma in a bourbon and know why it’s even there? What about white pepper, nutmeg or even bubble gum? Do you know which steps in whiskey making create such aromas and flavors? Back by popular demand, this sold out 2025 session led by Bourbon Women founder, whiskey expert and hospitality consultant, Peggy Noe Stevens, will broaden your understanding of how foods and whiskies complement and contrast each other via wide-ranging textures, subtleties and intensities.

Using the connection of barbecue, this food and whiskey pairing brings Western Kentucky food and whiskey to the heart of Bourbon Country in Central Kentucky. A quick-sellout in 2025, the pairing returns with new bites created by Henderson, Ky.’s own Cork & Cap and Thomason’s Barbecue restaurants. This year’s whiskey lineup includes pours from Ingram Distillery, Jackson Purchase Distillery, Silk Velvet Bourbon and Hemingway Rye. This incredible pairing includes …

• Col. Jim’s Spicy Fried Catfish + Hemingway Rye
• Thomason’s Barbecue Baked Bean and Smoked Chicken Dip + Ingram Flagship 105 Proof Bourbon
• Thomason’s Barbecue “Chip” (mutton and pork “burnt ends”) Slider with Peach Jam Aioli + Silk Velvet Single Barrel Bourbon
• Tipsy Transparent Pie + Jackson Purchase Full Proof Bourbon

Moderators Chuck Cowdery and Patrick “Pops” Garrett will lead this discussion on the founding and growth of one of Kentucky’s most innovative distilleries. Joining them on the panel are New Riff leaders:

• Ken Lewis, founder
• Mollie Lewis, president
• Bryan Sprance, master distiller
• Creola Dickerson, lead single barrel ambassador

Few better ways to kick off an easy Sunday morning than with brunch featuring Ingram Whiskies!

• Upon arrival, guests will receive a bourbon espresso martini to awaken their palates.
• The meal begins with a summer quiche, fresh fruit and an orange blossom bourbon spritzer.
• Next is an entree combo of mini-BLTs and breakfast sausage balls served with a bourbon bloody Mary.
• Dessert will be doughnut bread pudding paired with a straight pour of Ingram whiskey.
• Throughout the event, master taster Scott Beyer will share stories about the world’s only whiskey company that ages its barrels ricked in barges floating on the Mississippi River at Columbus, Ky.

Moderator Steve Coomes will lead this discussion on where to find the most interesting and exciting bourbon tourism experiences in the Bluegrass State.

Joining him:

• Aaron and Amy DuVall, owners
• Date List Louisville
• Claudia Coffey, host of The Best Bet Podcast

Finding dusty bottles, sharing the liquids within them and telling brand stories about them is what Patrick Garrett does for a living. Join “Pops”— as he’s called by friends and clients—for a tasting of four whiskies older than most Kentucky Bourbon Festival attendees. Suffice it to say, you’ll not find these sippable treasures available for tasting at any distillery booth on our grounds.

• 1979 Old Fitzgerald Prime Bourbon 6 Year, 86 proof
• 1980s Old Crow Ice Bucket Set, 80 proof, Italy import
• 1999 Bourbon Hill 15 Year, 101 proof, Japan import
• Very Old Barton Comparison Set: 2003 86 proof, with 2023 90 proof

Aften Locken takes a decidedly delicious but non-traditional approach to bourbon cocktails in this tasting of Kentucky tiki drinks. Her “Why not shake bourbon with pineapple, orgeat, mint and allspice dram?” approach will shift your thinking about drinking to what you’ve been missing and should be tasting more often. Leave your cocktail preconceptions at the door and walk in with an open mind and palate for this flavor-filled drink demo. Here’s what you’ll get to sip in her session:

• Barrel to Beach: Heaven Hill Bottled In Bond Bourbon, simple syrup and lime juice
• Kentucky Castaway: Heaven Hill Bottled In Bond Bourbon, triple sec, cinnamon syrup and lime juice
• Aloha, Y’all: Heaven Hill Bottled In Bond Bourbon, pineapple syrup, orange juice, lemon juice and tiki bitters

Moderator Steve Coomes will lead this always entertaining discussion about what bourbon trends should stay and grow, and which need to go.

Joining him are:

• Jesse Jones, owner, Bourbon Showdown Podcast
• Sara Havens, journalist, Bourbon + magazine
• Claudia Coffey, The Best Bet Podcast
• David Thomas Tao, journalist VinePair.com

Bourbon can be made anywhere in the U.S., but bourbon made here is arguably the best. Why? Because of Kentucky’s location, its soil, its water and its unique weather. Every year, the temperature swings an average of 95 degrees, which creates countless flavors within the barrel. Grains thrive in its nutrient-dense soil, and its limestone filtered water is ideal for cooking and fermentation. Join Seth De Bolt, director of the James B. Beam Institute for Kentucky Spirits, and Heaven Hill master distiller, Conor O’Driscoll, for this truly bourbon nerdy session. In it, they’ll discuss the wide-ranging impacts of all that is Kentucky on your favorite whiskies. And while they talk you’ll sip whiskies from Heaven Hill’s unique Grain to Glass collection.

Moderator Steve Coomes will lead this discussion on what our whiskey media panel wants from an ideal bourbon world.

Joining him are:

• Jake Lewellen, co-owner, Bourbon Lens Podcast;
• Christy Pruitt-Haynes, owner, The Whiskey and Cigar Chic;
• Patrick “Pops” Garrett, owner, BourbonBanter.com’
• David Thomas Tao, journalist, VinePair.com