Making fun of Kentucky’s antiquated and strange liquor laws is something of a sport in the Commonwealth — but new legislation was put in place last week that should make tours a lot more fun at distilleries.
Why wouldn’t you be able to buy multiple bottles and sip a cocktail at the end of a tour? Distilleries can now legally sell more spirits to tourists and even serve up drinks if they choose to. Maybe nights out at bars located in distilleries will become a “thing.”
The new Kentucky law allows distilleries to sell up to six 750 ML bottles of spirits to those touring their facilities, and they can now legally serve samples up to 1.75 ounces (the limit was previously 1 ounce). Better news — distilleries can apply for retail drink licenses, which allow them to sell cocktails. I expect to see a lot more public drinking events at local distilleries like Peerless (which has a great bar!) and the Evan Williams Bourbon Experience.
And there’s more great news for those who believe in an open marketplace — microbreweries and small farm wineries can increase their capacities, bed-and-breakfast owners can get a license to sell drinks, and it’s become easier for local governments to hold wet-dry votes.
Where Else Would They Do This Study?: From a news release — Researchers at the University of Louisville have received a multi-million dollar grant to study the impacts, both negative and positive, of alcohol and the mechanisms involved. UofL is one of only 20 centers in the nation and its program received the highest ranking of all submissions.
Open and Shut Cases: Germantown residents ready to experience the new Germantown Craft House will have to wait a few more days. Insider Louisville reports that an equipment delivery delay has pushed opening date back to July 21. . . Also from IL, the Sapporo Sushi & Sake location downtown is no more — its owners notified the public with a sign on the door encouraging visitors to try the Bardstown Road location. . . Hope you get a spot at the second LouVino soft openings this week. (A report and pics from EDT’s Steve Coomes will run tomorrow morning.) The new Middletown locale is hosting special guests all week ahead of a July 20 grand opening. . . Try a meat pie for lunch at the Copper & Kings courtyard. We tried it last week, with Spudz chips and brand Old-Fashioned ice cream from Louisville Cream.
Fresh, Really Fresh, From the Farm: 27-year old Troy Hillerich will supply Bristol Bar & Grille seasonal produce grown on his family farm in Fern Creek for the month of July. Hillerich started his farm at age 24 after graduating from the University of Kentucky with a degree in agriculture economics. He uses the land of his grandparents and parents to grow a variety of fruit and vegetables that will be available for lunch and dinner specials at all four Bristol locations will July 1 through July 31. Hillerich wants to prove that his dream of farming can be a success in today’s society and he can provide for his family on a farmer’s salary. For more information, visit the Bristol web site.
Hillerich Family Farm is the fifth farmer featured at the Louisville restaurant as part of its Farmer of the Month feature. Each month in 2016, Bristol Bar & Grille will showcase one product from an area partner for the entire month. The chefs at each of the four Bristol locations will decide the best way to feature the ingredient. The season will determine what is on the menu each month.
*Fast fact: Bet you didn’t know that there are more than 500 farms in Jefferson County. For a property to be designated an actual farm, it must have at least 10 of arable or forested land. Who says Louisville Metro isn’t farm country?
Special Night at the Frazier:
The Frazier Museum, in partnership with Peerless Distilling Company, presents a new Farm to Frazier: Roots of the Bluegrass evening on Thursday, July 21 from 6-8 p.m. showcasing five of Louisville’s top chefs and five local Kentucky farms at the Frazier History Museum.
In celebration of Nancy Miller’s newest book “Secrets of Louisville Chefs Cookbook Volume IV,” this evening will feature a complimentary cookbook with book signing by Nancy Miller, small plate dishes made by featured chefs using local ingredients rooted in the Bluegrass, produce and goods from each farm available for purchase, dessert by Gelato Gilberto, a tour of the Peerless Distillery (located about a block from the Frazier Museum) at 7:30pm, and live TV coverage by WAVE 3 News’s Kevin Harned.
Featured Chefs are Patrick Roney, Harvest Restaurant; Kathy Cary, Lilly’s Bistro; Dallas McGarity, Marketplace Restaurant: Theater Square; Bruce Ucan, Mayan Café; and Josh Moore, Volare Italian Ristorante.
Featured Farms are Ashbourne Farms, Foxhollow Farms, Garey Farms, Refugee Agricultural Partnership Program (RAPP), and Rootbound Farms. Tickets are $25 and are available at fraziermuseum.org