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contract distillers across 100,000 barrels.
Contract distillers receive QR codes that let them track all the data about their barrels as they’ re filled and stored. Customers can make decisions offsite throughout the production process and visit their barrels via a virtual rickhouse. This is part of an initial, $ 10−million investment in the facility’ s state-of-the-art digital infrastructure.
An onsite bottling center is scheduled for 2027. Three rickhouses are already up, with plans for 18 total onsite. Currently the facility can fill 112,000 barrels annually, with plans in place to double, if necessary.
Mandell noted the numerous challenges in the market, from the tricky economy and Gen Z not drinking as much, to the impact of cannabis and GLP−1 drugs.“ But 100 years of drinking culture
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in this country is not going away in two years,” he said
LOUISVILLE EATS AND DRINKS
Known for whiskey, Louisville also boasts a notable culinary and cocktails scene. During our time in town for the fest, we visited a number of bars and restaurants.
In terms of drinks, we always enjoy the dusties at Neat Bourbon Bar & Bottle Shop, and the array of affordable pours found at Evergreen Liquors.
As for food, we first visited The Brown Hotel, a Louisville landmark where the apps and drinks at the Lobby Bar & Grill were rich and tasty. The Old Fashioned with Old Forester was a wonderful welcome to Louisville, while the star of the appetizers was the impossible-to-resist Beer Dip.
The hotel is famous for its Kentucky Hot Brown, a Louisville staple. An openfaced turkey sandwich with
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Dark Arts Whiskey House www. darkartswhiskey. com
Bardstown Bourbon Co. www. bardstownbourbon. com
bacon and a delicate Mornay sauce, the Hot Brown was invented at The Brown Hotel in 1926; you can find the recipe on its website.
Another memorable meal was at The Fat Lamb, located in the city’ s Highlands community. This trendy, Mediterranean-inspired spot has been recognized by The James Beard Foundation, while its chef is a former winner on Food Network’ s Chopped.
For starters we recommend the Lamb Kofta in a surprising but delicious vodka sauce, as well as the Roasted Brussel Sprouts, which held up well with my Old Fashioned. The Za’ atar Spiced Flat Iron Steak was a little lost under its heavy mushroom demiglace, but tasted great all the same.
Our final dinner took place at High Stakes Rooftop Grill, the bar and restaurant atop the Tempo by Hilton hotel where we were staying. Tempo, Hilton’ s contemporary lifestyle
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hotel brand, opened in 2024 and is a great hotel in a convenient location in Louisville’ s hip, artsy NuLu neighborhood.
Beyond the beautiful city views, this rooftop spot made a perfect Old Fashioned( notice a trend in my cocktail of choice?) and a hearty Pan Seared Salmon. For apps at High Stakes, get the Deviled Eggs, Shrimp Cocktail, and / or Rooftop Wings, and thank me later.
A final tip: Do not fear ordering seafood in Louisville. The city’ s airport is the worldwide air hub for UPS, one of the busiest cargo destinations in America, providing fresh seafood daily from around the world.
Kyle Swartz is the editor of Beverage Dynamics, a magazine for alcohol retailers.
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