Schedule:

12:30pm - 1:00pm: Bourbon:30 - Here, Drink This! Whiskey Cocktail Trends - Free 

Here, Drink This! Whiskey Cocktail Trends. With Paul Clarke, editor, Imbibe Magazine, Stephanie Manning, bartender, Tartan House, Erin Petrey, cocktail editor, BourbonBanter.com. Moderated by TBA.

Cost: Free

Location: Evergreen Main Stage

12:45pm - 1:45pm: Vintage Whiskies, Tall Tales and Slow Sipping

Whether you’re a fan of “dusty” bottles or have never enjoyed any of those rare and hard to find whiskies, then you’ll want to join Patrick “Pops” Garrett for some tastes of incredible and historic liquids and the stories that accompany them. The lineup includes: 1970s Erza Brooks 12-year-old 90 proof; 1977 Wild Turkey 8 year 101 proof; Old Fitzgerald Bottled-In-Bond circa 1980; and Old Forester Bottled-in-Bond 1982. Join us to drink four whiskies you may never get to taste again!

With Patrick “Pops” Garrett, spirits educator, Drink Curious

Cost: 150 

Location: Premium Event Tent 

1:00pm - 2:30pm: From Seed to Soil to Spirit: Tasting Through the Heaven Hill Grain to Glass Series

Last year marked the first time in Heaven Hill’s nine decade history that it collaborated to create a new corn hybrid designed to grow ideally in farmland near the distillery and make from it three new mash bills wholly unlike any used in other HH whiskies. Dubbed the Grain-to-Glass project, HH collaborated with Beck’s Hybrids to create the new seeds, and also with Peterson Farms, which would plant and harvest it. After more than six years in the barrel, a new bourbon, wheated bourbon and rye whiskey were bottled under the Heaven Hill Grain to Glass brand line in 2024. And, already in 2025, HH has released two of three new annual releases (a bourbon and a rye) made from their own unique corn hybrid. In this session, HH whiskey ambassador emeritus Bernie Lubbers will lead guests through an extensive tasting and comparison of Grain to Glass whiskies. Guests also can expect light bites and other refreshments as part of this one-of-kind tasting of these fantastic whiskies.

With Bernie Lubbers, Heaven Hill Whiskey Ambassador Emeritus

Cost: 150 

Location: Premium Event Tent 

1:30pm - 2:00pm: Bourbon:30 - The View of Kentucky Bourbon from Outside the Bluegrass

The View of Kentucky Bourbon from Outside the Bluegrass. With On this panel, national-level whiskey writers will weigh on how bourbon is perceived, discussed and consumed outside of Kentucky. You don't want to miss their insider-outsider perspectives. moderated by Steve Coomes.

Cost: Free

Location: Evergreen Main Stage

1:45pm - 2:30pm: That’s Amari! Learn Which Amari Mix Best in Whiskey Cocktails 

Whiskey cocktails often lean on sweetness for appeal. But as Heather Wibbles, the Cocktail Contessa, will demonstrate in this session, going bitter is going better on the way to the adventurous side of cocktails. Grab a seat for this sensory and sipping session in which you’ll taste Heather’s Paper Bloom (a surprising riff on the Paper Plane), Bananavardier (yep, a banana riff on the Boulevardier) and the Bitter Brooklyn (you’ll learn to love Cynar in this drink!) Attend this session, and you’ll never look at home cocktail making the same way!

With Heather Wibbles, spirits author, whiskey educator and content creator

Cost: $85 

Location: Premium Event Tent 

2:30pm - 3:00pm: Bourbon:30 - Reporter's Panel: Stay or Go? Bourbon Trends Worth Keeping or Leaving

Reporter's Panel: Stay or Go? Bourbon Trends Worth Keeping or Leaving. With Jacob Kiper, founder, Coming Whiskey, Tom Wilmes, writer, Garden & Gun Magazine; Sara Havens, freelance writer, Patrick Garrett, founder, BourbonBanter.com. Moderated by Steve Coomes.

Cost: Free

Location: Evergreen Main Stage 

2:45pm - 3:30pm: From Forest to Flavor: The Barrel’s Influence on Whiskey

Historically, whiskey barrels were passive vessels that held and helped whiskies age en route to delicious bottled outcomes. Increasingly, barrels use specifically conditioned wood to steer a whiskey's flavor profile toward profound changes in flavors and textures — properties that open the door to even greater blending opportunities. Andrew Wiehebrink and Ashley Barnes are experts in creating these outcomes — long before those whiskies are ever made! At Independent Stave Co., Wiehebrink uses a range of barrels and wood conditioning to create customized flavors for hundreds of clients. And, to The Blending House, Ashley Barnes brings years of whiskey mingling expertise earned at Buffalo Trace and Four Roses to create not just house brands such as E.J. Curley and Lucky 7 Bourbons, but custom whiskies for other clients. Join them to learn about these amazing processes and taste the fruits of their labors.

With Andrew Wiehebrink, Independent Stave Corporation and Ashley Barnes, The Blending House

Cost: $85

Location: Premium Event Tent 

3:15pm - 4:00pm: Easy Entertaining with Boozy Whiskey Punches: Stephanie Manning, bartender, Louisville, Ky

Classic punches are not only easy to make, guests can serve themselves while leaving hosts free to entertain rather than making drinks to order. In this session, veteran bartender, Stephanie Manning, will teach you how to make three refreshing punches that will slash prep and service time at your next party: Southern Sweet Tea Punch (bourbon, black tea, lemon juice and honey); Rosemary Grapefruit Punch (rye whiskey, Aperol, rosemary, grapefruit and lemon juices); and Holiday Punch (bourbon, cider, cranberry and chai tea syrup).

With Stephanie Manning, Louisville, KY

Cost: $85

Location: Premium Event Tent

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