Bardstown Bourbon Co. Whiskey and Kentucky Foods, BBC Nat. Brand. Amb. Jaz’min Weaver and Steve Coomes. Pairing food and wine isn’t new, but pairing straight whiskey with food is not only novel, but underrated. Let Steve and Jaz’min demonstrate to your minds and mouths how well whiskey and food team up to transform your thinking about this ideal pairing.

Ultra-Premium Cask-Finished Whiskey Tasting with Bardstown Bourbon Co.'s Dan Callaway: BBC is known for its drive to experiment with whiskey boundaries, and over its 8 years in operation, it’s created a slew of superb cask-finished whiskeys. Join Dan for this never-before-assembled lineup of BBC’s most amazing cask-finished products.

A Trio of Tastes: Heather Wibbles, The Cocktail Contessa: The Manhattan is classic three-ingredient cocktail that’s spawned countless variations on that theme. One is the black Manhattan, which replaces sweet vermouth with almost any amari. The result is complexity and creativity, and Heather will demonstrate how you can create these easily at your home bar.

Tin Le, mixologist, The Kitchen Table at James B. Beam Distillery: It didn’t take long for Tin’s offbeat and clever drinks to establish The Kitchen Table as one of the best restaurants in Kentucky—not just on the Bourbon Trail. If you like diverse and highly creative cocktails, come learn from this master of the potable arts.

Ashley Barnes, Monica Wolf, owners, The Spirits Group: Whiskey blending sounds simple, but any expert will tell you it takes incredible skill and experience. Having established themselves as two of the most talented blenders in the business, Ashley and Monica have helped a wide range of spirits companies make the most of their stocks. Join them for a hands-on blending experience that will open your eyes to the challenge and fun of hte task.

Tasting Rare and Vintage Pours with Travis Hill: People search for dusty bottles of whiskey for their unique flavors and aromas which will never be replicated. Take advantage of this rare chance to literally taste history as Travis discusses the beauty of these bottles of the past, how they were made, where and who made them.

Catherine Manabat, Mixologist, New Riff Distilling: Ever hosted a party that saw you bound to the bar as guests clamored for more of your great cocktails? In this session, Catherine will demonstrate how to batch excellent drinks so guests can serve themselves. Trust us, you’ll never host another party without doing this!

Chef Nokee Bucayu, Wiltshire on Main and Wiltshire at The Speed: Bourbon and food combinations go well beyond de rigueur options like bread pudding and chocolate truffles. Take a seat at chef Nokee’s table to taste some inspiring combinations of bourbon and global foods.

Danny Kahn, master distiller, distillation/aging ops. director, Sazerac. If you enjoy learning the smallest details of whiskey making, Danny’s the guy to lead you down that rabbit hole. Come listen to the man charged with supervising every whiskey made under the Sazerac umbrella in America, Canada and India.

A decade ago, Shane Baker and Pat Heist cofounded Wilderness Trail Distillery with sweet mash bourbons and ryes that have captivated whiskey connoisseurs and newcomers alike. Join them for a vertical tasting of WTD’s finest releases across that decade.

Seth Kinder, chef, Barn8 Restaurant: Great chefs will tell you that cooking with bourbon isn’t nearly as easy as it seems. It’s bold, brash and boozy and can dominate any dish to which it’s added. Join Seth when he demonstrates the nuances of Kentucky’s native spirit in multiple dishes you can taste!

Experience an immersive and educational look into the approach and process of creating Bardstown Bourbon Company’s innovative Discovery Series. Led by Dan Callaway VP of Product Development, enjoy a sensory overview of bourbon, rye, and international whiskey with flavor pairings designed to highlight each spirit’s unique essence.