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 to 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. Join Miller…

At Moonshine University in Louisville, Ky., distilling and sensory experts, Clay Smith and Jason Lawrence, train whiskey makers to recognize appealing and “off” aromas and flavors in order to improve their products. In this session, they’ll guide you to identify a wide range of whiskey attributes through nosing and tasting. If you want to boost…

In her work as a mixologist and whiskey presenter, Aften Locken has mastered the use of inexpensive spirits to create decadent and exciting cocktails that rival their premium peers. If you want to up your cocktail game without busting your liquor budget, join her to learn how and taste those drinks on the spot!

Longtime distiller, Lisa Wicker, has spent much of her career as a master taster and blender for multiple brands. What sounds to some like the world’s greatest job is, in reality, highly complicated and requires keen sensory and organizational skills. As director of distilling at Whiskey Thief Distillery, Wicker, with the assistance of her boss,…

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 pair nicely with his dishes. Let Chris…

Many are inspired to write fiction and autobiographies, but Peggy Noe Stevens, Heather Wibbles and Jennifer Brian wrote books about their love of cocktails. “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,…

David Danielson is asked frequently about how one should cook with bourbon, but he allows that simple answers aren’t always helpful. Cooks must become experienced at using it in food to learn how it behaves and how it impacts overall flavor. Come learn from Danielson—an owner of multiple restaurants who long was the corporate chef…

When New Riff Distillery began 12 years ago, its founders set out to make whiskies that respected tradition yet were innovative. 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…