An update regarding our distillery

Pardon our dust! The Louisville distillery is currently under construction but we remain open to the public.

The Kentucky Bourbon Trail® strongly recommends that participating distilleries require masks for all visitors and staff, no matter their vaccination status. This decision is based on CDC and OSHA guidance to protect our customers, staff, and families. We appreciate your understanding and cooperation so we can continue to offer tours & tastings.

For information regarding our distillery hours, take-home cocktails, retail shopping or available tours and experiences, please visit our Distillery Page. The safety of our guests and staff is our highest priority. Due to Covid-19 guidelines, the following steps will be taken before guests may enter the distillery:

Masks are recommended and will be provided as needed in retail
Masks are required in all production areas
Guests can request that their temperature be taken
Shopper capacity has been reduced in the retail area

See our FAQs for additional Covid-19 information.

Cocktails

Gingerbread Old Fashioned

Name: Gingerbread Old Fashioned
Ingredients: 1½ oz Angel’s Envy Bourbon Finished in Port Barrels; ¼ oz gingerbread demerara syrup (see recipe below); ¼ oz allspice dram; Angostura Bitters

Holli Bishop

Main Spirit

Angel’s Envy Bourbon Finished in Port Barrels

Flavor

Holiday

Skill Level

Moderate

Ingredients

1½ oz Angel’s Envy Bourbon Finished in Port Barrels

¼ oz gingerbread demerara syrup (see recipe below)

¼ oz allspice dram

Angostura Bitters

Preparation

Combine all ingredients into a mixing glass with ice. Stir and strain into a rocks glass with a single large ice cube. Garnish with a gingerbread man hanging off the rim.

More Info

If you would like to make your own gingerbread syrup, we have a recipe for that as well.

Gingerbread Syrup:
To a large pot, add:
1.5 quarts water
2 vanilla beans, split
1 cinnamon stick
15 cloves
1 tablespoon molasses
10x ¼-inch thick medallions of fresh ginger root

Cook on induction burner at 270F until mixture boils, lower temp to 160F. Cook until it is aromatic and smells like gingerbread, about 8-10 minutes. Strain out solids and weigh remaining liquid. Add an equal measurement by weight of demerara sugar. Mix until sugar is dissolved.