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Looks to be so much fun! Hopefully I will be able to make it one of these years. 🥃

Another incredible year!!! Cheers!

Cheers to ruining a wonderful time of year Kentuckians have enjoyed for years!! Charging people to enter a festival that should be FREE to the public! Insane!! Bardstown just keep getting more and more corrupt.

So I can put out a 99 Proof and don't have to go through the bottle & bond BS.

Great job Matt Parker!

Great guys.

Great video thx, trying to get more into cocktails.

at 17 seconds i have proof i was there!

Um dia gostaria de participar deste evento… 👏🏽👏🏽👏🏽🎼🎼🎼🥃🥃🥃🧊🧊🧊

Bacteria is not the enemy, but it can be. Gram-positive bacteria are a part of every single distillery's house flavor because bacteria is far more prevalent than wild yeast, and malted barley tends to contribute bacteria to a mash. Malted barley is usually added around 145 degrees Fahrenheit, which is not high enough to sterilize that mash and destroy that bacteria. Lactic acid bacteria (LAB) can steal sugar away from the yeast (affecting final yields) and can contribute too much acid during fermentation, but the organic acids produced during fermentation help produce esters, which are compounds that can positively (or negatively) affect aroma and flavor. One can encourage or discourage the development of LAB during the fermentation, depending on the types of esters developed/desired and for targeted final yield, and there are distilleries that inoculate their mash with bacteria. A healthier, stronger yeast population will generally prevent too much contamination from bacteria or even wild yeast strains.

Awesome load of information. After listening to this, I think if anybody asks me the difference I'll just sum it up like that father did and say "it's the good stuff"

Sipping on JTS Brown and couldn't be more glad to be supporting Heaven Hill distillery after watching this. Bernie is a passionate man and it shows through in the quality of whiskey! BTW, this bottle was $10.99. 😲

LOVE the bourbon-bon pancakes at Mammy's.

How’s it going?!! Great content. Have you ever considered using smzeus . c o m to help get your videos higher in the search results!?

Really good info.

Having worked in the chemical industry for almost 36 years we did the very type of distilling.

i was really interested to hear more about the balance of water and distillate put in the barrel upon entry. Seems to me a good distillation proof would be around 135 and a lower entry proof around 100-115. But I know that all depends on other factors as well. I'd just like to hear the master distillers thoughts on all that and why.

speaking of 6-8 yr range, I'm chomping at the bit to try the barrel proof rye in that range!! I'm not big on the wheated, the rye bourbon I need to try more of, but MAN!...that rye is delicious, and at 8 years I just know it's gonna blow up.

I was really interested to hear more from Mike about where the different brands are located in the rickhouses? Like you said, it's all the same mash bill but making up multiple brands like Elijah Craig, McKenna, JTS Brown, etc. I've always wondered what the rick house location difference was between Elijah Craig and McKenna??

awesome to hear the choice of location for the new rickhouses at Cox Creek/Deatsville! And didn't know that about oxidation in the barrel (with head space)! and I'm really thankful y'all put these videos on RUclips to watch at my own pace!! Thank you

Great to get more info on BiB

Where are the recipes? Not on the website.

Right on the Money!!!! You treat your consumers like family. Proud to have met all of you.

I had a great time meeting Fred Noe when the Scotchy Bourbon Boys interviewed Sandy Noe in their Man Cave on our Podcast. One of the best and friendliest families in the Bourbon Industry.

Interesting - Thank you!

I just finished a Buffalo Trace store pick bottle that was not disappointing in the least. I wish it wasn't all gone now.

Glad I got to meet my friend and Scotchy Bourbon Boy, Gregg Snyder Master Distiller of Chicken Cock Whiskey, and Bardstown Master Distillers Steve Nalley & Nick Smith when we were there Podcasting. We had Lunch and Drinks there, but didn't get to meet Samantha. Amazing work you are doing at Bardstown Distillery Samantha. Hopefully, the Sctochy Bourbon Boys can Podcast with you on Our next visit. Thanks for all you do for the Bourbon Industry that I and many others love.

What kind of bourbon are you all sipping on?

Guess I'm adding sweet vermouth and campari to the shopping list!

Looking forward to visiting Wilderness Trail in the future. Recently bought a bottle of your single barrel (Barrel No: 15D03201A) and enjoyed the juice, tasted a little younger than I prefer so I'm very anxious to give the 6+ year offerings a try! Keep up the good work, love the bottling, name, and product draw!

I've loved all the Kentucky Bourbon Festival showings so far... informative, entertaining, and fun. Solid work.

Nicely done, very informative and entertaining!

Loved it

1800s??

Great segment, thanks!

I enjoyed this segment. Thanks.

I love my native spirit 💯

Great stories

My son and I had lunch at this restaurant several years ago. The distillery was not offering tastings yet and I think they were still building some rick houses on the property. Beautiful restaurant and the food was amazing!

Bourbon festival 2020! I can’t wait to try the Brussels sprouts!

So the VIP ticket I bought......anyone can actually access these?

I have registered for a few presentations today....is this the only way to access them as I don't believe I have received a separate ticket or link!