Hops & Spirits: Neat & Mixed

In this Q&A, we welcome in Roger Huff, co-owner of Gallant Fox Brewing. He chats about how Gallant Fox got started, launching their first location in the Clifton neighborhood of Louisville, opening during the pandemic, their new second location in Mt Washington, bringing on Chef Matt Trimmer for their kitchen program, their bourbon collection, doing barrel picks, how the two locations will differ, what's next and more.

It's a bourbon Flight Night as we enjoy a two different pours from Log Still Distillery — Monk's Road and Rattle & Snap — with Wally Dant, president and distiller of Log Still Distillery. The crew for flight night includes: D., @vabourbonhunter; A., @influensky; and Brandon from Neat & Mixed Reviews. In addition to the pours, we talk about their name, launching with these two brands, Wally's family history in the industry, their distillery and campus, and more.

In this Q&A, we welcome in Erin Goins, Bites of the Bluegrass creator and foodie guide. She talks about how Bites of the Bluegrass came to be, why a walking tour, getting restaurants interested, what folks can expect on the tour, tour options in Lexington and Danville, doing private tours, why locals should come on the tours, future offerings and more.

In this Q&A, we welcome in Becca Gardner, founder of NKD LDY out of Louisville. She talks about what led to her founding NKD LDY, what the name signifies, how she decided on a non-alcoholic whiskey, tequila & gin, how their process works, going the route of real booze minus the alcohol, how closely those spirits resemble their alcoholic counterparts, the importance of changing perceptions of non-alcoholic drinks, challenges she's faced and what's next for NKD LDY.

In this Q&A, we talk with Andy Treinen, President/CEO, and Haley Hicky, Product & Program Manager, at Frazier History Museum in Louisville. They talk about their Bourbon Limited online subscription service, the new exhibit Kentucky Rivalries, being part of the Kentucky Bourbon Trail as the Welcome Center and official starting point, their bourbon experiences, their current exhibitions such as the Pappy Van Winkle Family Collection and Cool Kentucky, upcoming exhibitions, why folks should come back for more visits, how there is something for everyone and more.

In this Q&A, we talk with Chuck Wood, the manager of Talbott Tavern Restaurant & Inn in Bardstown. He talks about where the tavern's name originates, having history there dating back to 1779, a haunted history too, being part of the bourbon world in Bardstown, being an inn, the restaurant, the crazy bourbon collection at their bourbon bar, what folks can expect when they visit and more.

In this Q&A, we talk with two of the co-founders from Against the Grain in Louisville, Sam Cruz and Jerry Gnagy. They talk about how a pirate hooker statue pushed them to launch ATG, the journey to finding their Smokehouse location, expanding and trying new concepts, how they name their beers, the wildness is their can designs and what's next for them.

In this Q&A, we welcome in Ariel Jahn, a Kentucky native and the Development Manager for Woodinville Whiskey. She talks about how she got into the business, her role with Woodinville, the role of a Brand Ambassador, how a whiskey company enters a new market, working with bartenders and mixologists in a market, how tastings and events work, the history of Woodinville Whiskey, how it is a local Washington grain to glass product, their bourbons and more.

In this Q&A, we welcome in Damon Thayer, co-founder of Kentucky Senator Bourbon. He talks about why they got into the bourbon business, the history of the name, being a NDP producer, what it's been like to source bourbon, their first three releases, giving some history with each bottle, getting recognition/awards and what's next for the brand.

In this Q&A, we go Beyond Kentucky as we chat with Becky Harris, co-founder/distiller of Catoctin Creek in Virginia. She talks about how she and her husband launched the distillery, her background in engineering, learning to love whiskey, why they focused on rye whiskey, sourcing regionally, the name, their fun partnerships, being a craft distillery and more.