Featured
An Appetite for Flowers
Corn Makes (Bourbon) Whiskey
Before there's whiskey, there's corn. We all know that rain makes corn but how does corn get from the field to the still? Nat Henton, one of our former Holly Hill chefs, now grows corn for bourbon on his family farm.
Sip and Roost with Judy Jones
Judith Hollis Jones spent her career as a senior executive working with global food and beverage brands, where she applied her expertise to research and development, quality control and supply-chain management. Now she’s come home to roost and invites you to join her for a sip of Buzzard’s Roost whiskey.
Bottled in Bond
Logan and Mac Hanes are creating a community of bourbon lovers in their Basement Rickhouse. Read about the bonds they build over bottles of bourbon and the time they schooled Vanilla Ice on the Kentucky Chew.
The Pollinator
The constant buzz in our Holly Hill tea garden inspired this cocktail, made with local honey from springtime blooms and our Cup of Serenity tea.
A Bourbon Story
Ever since Kentucky’s first white settlers figured out how to convert their excess corn crop into whiskey, folks have been looking for ways to leave their mark.
Bourbon Tasting Tips From Ouita
With so many ways to approach bourbon, Ouita talks about her preferred tasting techniques, including the flavor wheel.