BRANDS

Non-Kentucky Bourbons

A. H. Hirsch - Michter's, near Shaeffestown, Pennsylvania [closed, but still available]
Bowman's — A. Smith Bowman Distillery, Fredericksburg, Virginia
Most Wanted - High Plains Distillery, Atchison, Kansas
Sam Cougar - Seagrams Distillery, Lawrenceburg, Indiana
Tuthilltown Hudson Baby, Tuthilltown Spirits, New York
Virginia Gentleman — A. Smith Bowman Distillery, Fredericksburg, Virginia
Woodstone Creek - Woodstone Creek, Cincinnati, Ohio

BRANDS

Kentucky Bourbons

1792 — Barton Distillery, Bardstown, Kentucky
Ancient Age — Buffalo Trace Distillery, Frankfort, Kentucky
Baker's — Jim Beam Distilleries, Clermont, Kentucky & Boston, Kentucky
Barclay's - Barton Distillery, Bardstown, Kentucky
Basil Hayden's — Jim Beam Distilleries, Clermont & Boston, Kentucky
Benchmark & Benchmark XO (single-barrel) -Buffalo Trace Distillery, Frankfort, Kentucky
Black Maple Hill - Bardstown, Kentucky
Blanton's — Buffalo Trace Distillery — Frankfort, Kentucky
Booker's — Jim Beam Distilleries, Clermont & Boston, Kentucky
Buffalo Trace Distillery — Franklin County, Kentucky
Bulleit Bourbon — Lawrenceburg, Kentucky
Cabin Still - Heaven Hill Distillery, Bardstown, Kentucky
Colonel Lee - Barton Distillery, Bardstown, Kentucky
Corner Creek — Bardstown, Kentucky
Daniel Stewart - Heaven Hill Distillery, Bardstown, Kentucky
Eagle Rare — Buffalo Trace Distillery, Frankfort, Kentucky
Early Times — Brown-Forman, Louisville, Kentucky (export version)
Echo Springs - Heaven Hill Distillery, Bardstown, Kentucky
Elijah Craig & Elijah Craig Single-Barrel — Heaven Hill Distillery, Bardstown, Kentucky
Elmer T. Lee — Buffalo Trace Distillery, Frankfort, Kentucky
Evan Williams — Heaven Hill Distillery, Bardstown, Kentucky
Ezra Brooks Old Ezra Rare Old Sippin' Whiskey — Heaven Hill Distillery, Bardstown, Kentucky
Fighting Cock — Heaven Hill Distillery, Bardstown, Kentucky
Four Roses — Four Roses Distillery, Lawrenceburg, Kentucky
George T. Stagg— Franklin County, Kentucky
Hancock's Reserve - Buffalo Trace Distillery, Frankfort, Kentucky
Heaven Hill — Heaven Hill Distillery, Bardstown, Kentucky
Henry Clay Rare - Henry Clay Distillery, Kentucky (out of production)
Henry McKenna - Heaven Hill Distillery, Bardstown, Kentucky
I. W. Harper - Bernheim Distillery, Louisville, Kentucky
Jacob's Well - Jim Beam Distilleries, Clermont & Boston, Kentucky
James E. Pepper - Berheim Distillery, Louisville, Kentucky
Jim Beam — Jim Beam Distilleries, Clermont & Boston, Kentucky
J.T.S. Brown - Heaven Hill Distillery, Bardstown, Kentucky
J. W. Dant - Heaven Hill Distillery, Bardstown, Kentucky
Kentucky Gentleman — Barton Distillery, Bardstown, Kentucky
Kentucky Tavern - Barton Distillery, Bardstown, Kentucky
Kentucky Vintage - Bardstown, Kentucky
Knob Creek— Jim Beam Distilleries, Clermont & Boston, Kentucky
Maker's Mark — Maker's Mark Distillery, Loretto, Kentucky
Mark Twain - Mark Twain Distilling Co. Bardstown, Kentucky
Mattingly & Moore - Heaven Hill Distillery, Bardstown, Kentucky
Noah's Mill - Kentucky Bourbon Distillers, Bardstown, Kentucky
Old Bardstown - Kentucky Bourbon Distillers, Bardstown, Kentucky
Old Charter— Buffalo Trace Distillery, Frankfort, Kentucky
Old Crow — Jim Beam Distilleries, Clermont & Boston, Kentucky
Old Fitzgerald - Heaven Hill Distillery, Bardstown, Kentucky
Old Forester — Brown-Forman, Louisville, Kentucky
Old Grand-Dad — Jim Beam Distilleries, Clermont & Boston, Kentucky
Old Heaven Hill - Heaven Hill Distillery, Bardstown, Kentucky
Old Kentucky - Bardstown, Kentucky
Old Pogue - Bardstown, Kentucky
Old Rip Van Winkle — Buffalo Trace Distillery, Frankfort, Kentucky
Old Taylor - Jim Beam Distilleries, Clermont & Boston, Kentucky
Pappy Van Winkle - Old Rip VanWinkle Distillery, Louisville, Kentucky
Old Weller - Buffalo Trace Distillery, Frankfort, Kentucky
Pure Kentucky - Bardstown, Kentucky
Rebel Yell — Bernheim Distillery, Louisville, Kentucky
Rock Hill Farms Single-Barrel - Buffalo Trace Distillery, Frankfort, Kentucky
Sam Houston - Louisville, Kentucky
Ten High — Barton Distillery, Bardstown, Kentucky
Tom Moore - Barton Distillery, Bardstown, Kentucky
T. W. Samuels, Heaven Hill Distillery, Bardstown, Kentucky
Very Old Barton - Barton Distillery, Bardstown, Kentucky
Wathen's - Charles Medley Distillery, Owensboro, Kentucky
Straight Old Kentucky
Wild Turkey — Wild Turkey Distillery, Lawrenceburg, Kentucky
Willett — Willet family Distillery, Bardstown, Kentucky
W.L. Weller — Buffalo Trace Distillery, Frankfort, Kentucky
Woodford Reserve — Woodford Reserve Distillery, Versailles, Kentucky

BRANDS

Bourbons and Distillers

Four Roses Distillery — Lawrenceburg, Kentucky
Heaven Hill Distillery, Bardstown, Kentucky
Buffalo Trace Distillery — Frankfort, Kentucky
Jim Beam Distilleries, Clermont, Kentucky
Woodford Reserve Distillery — Versailles, Kentucky
Tom Moore - Bardstown, Kentucky
Maker's Mark Distillery — Loretto, Kentucky
Wild Turkey Distillery — Lawrenceburg, Kentucky

BRANDS

American Corn Whiskeys

Catdaddy
Mountain Moonshine
Old Gristmill
Old Oak
Virginia Lightning
Georgia Moon
Dixie Dew
Mellow Corn
J.W. Corn
Platte Valley

BRANDS

American Single Malt Whiskeys

Charbay
McCarthy's
Notch
Peregrine Rock
St. George
RoughStock
Stranahan's
Wasmund's
Woodstone Creek
Gold Buckle Club - The Ellensburg Distillery, Ellensburg, Washington

WINE TERMINOLOGY

Acidity
The presence of natural fruit acids that lend a tart, crisp taste to wine
Aroma
Smells in wine that originate from the grape
Astringent
Bitter; gives a drying sensation in the mouth
Balanced
All components of the wine are in harmony
Barrel Fermented
White wine that is fermented in an oak barrel instead of a stainless steel tank
Body
The weight and tactile impression of the wine on the palate that ranges from light to heavy/full
Bouquet
Smells from winemaking, aging and bottle age
Buttery
Rich, creamy flavor associated with barrel fermentation
Character
Describes distinct attributes of a wine
Chewy
Wine that has a very deep, textured and mouth-filling sensation
Clean
Wine without disagreeable aromas or tastes
Closed
Wine that needs to open up; aging and/or decanting can help
Complex
Layered aromas, flavors and textures
Cooked
Wine that has been exposed to excessively high temperatures; spoiled
Corked
Wine that has been tainted with moldy smells or other obvious flaws from a bad cork
Delicate
Light, soft and fresh wine
Dry
No sugar or sweetness remaining; a fruity wine can be dry
Earthy
Flavors and aromas of mushroom, soil and mineral
Elegance
A well balanced, full wine with pleasant, distinct character
Finish
The final impression of a wine on the palate; ranges from short to long
Firm
Texture and structure of a young, tannic red
Flabby/Flat
Lacking in acidity, mouth-feel, structure and/or texture
Fleshy
A soft textured wine
Flinty
A mineral tone, aroma or flavor
Floral
Flower aromas such as rose petals, violets, gardenia or honeysuckle
Fruity
Obvious fruit aromas and flavors; not to be confused with sweet flavors such as berries, cherries and citrus
Full-Bodied
Rich, mouth filling, weighty-textured wine
Grassy
Aromas and flavors of fresh cut grass or fresh herbs
Green
Unripe, tart flavors
Hard
Texture and structure that hinders flavor
Herbaceous
Grassy, vegetable tones and aromas
Lean
Wine is thin and tastes more acidic than fruity
Legs
Teardrop impressions of alcohol weightiness that are visible on the inside edges of a wine glass
Light-Bodied
A wine with delicate flavors, texture and aromas
Lively
Young, fruity and vivacious flavor
Malolactic
Conversion of hard, malic acid (green apple flavors) in wine to soft, lactic acid (rich, butter flavors)
Medium-Bodied
A wine with solid, but not rich weight and texture
Nose
The smell of a wine; aroma
Oak
Aromas and flavors contributed during barrel fermentation and/or aging such as vanilla, caramel, chocolate, smoke, spice or toast
Off-Dry (Semi-dry)
Very low levels of residual sugar remaining in the wine
Rich
Weighty flavors and texture
Round
Smooth flavors and texture; well-balanced
Smoky/Toasty
Aromas of smoke and toast imparted by fired barrels
Sweet
Wines that have a higher concentration of sugar after fermentation
Tannin
A drying, astringent sensation on the palate that is generally associated with heavier red wines
Terroir
French word reflecting the expression of soil, topography and climate in a wine
Thin
Wine is unpleasantly watery and lacks flavor and texture
Vegetal
Herbal, weedy aromas and flavors
Velvety
Smooth-textured with deep, rich aromas and flavors
Vintage
Year that grapes were harvested and fermented to make a wine

TYPES OF BEER

Lager
The word lager is derived from the German verb “lagern”, which means: to store. During the late middle ages, before the days of refrigeration, fermentation was a hit-or-miss affair, especially during the hot summer months. To ensure a supply of beer for the summer, brewers in the Bavarian Alps stored kegs of spring brew in icy mountain caves. As the beer slowly aged, the yeast settled, creating a drink that was dark but clear and sparkling with a crisper, more delicate flavour. In 1842, lager acquired its familiar golden colour when a brewery in Pilsen, Czechoslovakia perfected a pale, bottom-fermented version of the beer. Lagers typically take more time to brew and are aged longer than ales. Lagers are best enjoyed at cooler-than-room temperature.
Bock Beer
The other bottom-fermented beer is bock, named for the famous medieval German brewing town of Einbeck. Heavier than lager and darkened by high-coloured malts, bock is traditionally brewed in the winter for drinking during the spring.
Ale
Although the term covers a fascinating variety of styles, all ales share certain characteristics. Top-fermentation and the inclusion of more hops in the wort gives these beers a distinctive fruitiness, acidity and a pleasantly-bitter seasoning. All ales typically take less time to brew and age then lagers and have a more assertive, individual personality, though their alcoholic strength may be the same. Ales are best enjoyed at room temperature or slightly warmer.
Porter and Stout
Whether dry or sweet, flavoured with roasted malt barley, oats or certain sugars, stouts and porters are characterized by darkness and depth. Both types of beer are delicious with hearty meat stews and surprisingly good with shellfish. The pairing of oysters and stout has long been acknowledged as one of the world's great gastronomic marriages.
Dry
“Dry” refers to the amount of residual sugar left in a beer following fermentation. This type of beer is fermented for longer than normal brews so that practically all of the residual sugar is converted into alcohol. The result is a beer which consumers describe as having a crisp flavour, clean finish and very little aftertaste.