Distilled: The South’s Best Bars for Vintage Bourbon

Plus: Sweet vs. sour mash; bourbon-and-pistachio cake

I remember the moment when my fascination with hard-to-find bourbons, already fixed on current unicorns, suddenly reached back in time as well. As we unwound on stools at House of Commons in Frankfort, Kentucky, after a full day of bourbon-trail pursuits, a longtime friend treated me to an indulgent pour from a 1970s bottle of Very Very Old Fitzgerald, legendary juice barreled at Stitzel-Weller Distillery by Pappy Van Winkle himself. It was remarkable bourbon, elevated to transcendent by the history suspended in each precious sip. (Just as remarkable, our trusting bartender left that beautiful bottle sitting right there in front of us!) Ever since, I’ve sought out other establishments, from Chapel Hill to Seattle, that specialize in unearthing and pouring “dusties,” yielding special moments and the user-friendly guide to dusty bars topping this week’s Distilled. Back in the present, contributor Tom Wilmes explains how sweet-mash bourbon differs from more familiar sour mash, and why some distillers choose it. Speaking of sweet, don’t miss the recipe for a bourbon-and-pistachio-pudding cake that might earn its own place in history.

Eight great bars—and recommended sips—that offer a taste of whiskey history.

Why some distillers believe this alternative method to sour mash is worth the effort.

Ann Marshall cofounded High Wire Distilling in Charleston, South Carolina, in 2013 with her husband, Scott Blackwell. A former natural foods consultant and marketing executive, Marshall drew on her expertise with heritage grains to work with regional farmers to develop High Wire’s range of popular Jimmy Red bourbons using a near-extinct corn from nearby James Island. The distillery has earned numerous recognitions, including a Garden & Gun Made in the South Award in 2018 and multiple James Beard Award nominations.

“Charleston is a pretty temperate place to live year-round, and I can usually count on a Jimmy Red Gold Rush to quench my thirst and deliver that perfect balance of flavor I seek in all cocktails. A few of our friends keep bees in their backyards, so we always keep a jar of local honey on our backbar. Fresh-squeezed lemon juice is a must! We are fortunate to have a robust local crop of Meyer lemons and freeze the juice for year-round enjoyment. Our Jimmy Red bourbon contains just enough baking spice in its flavor profile to round all of these flavors out. And when we are confronted with a few weeks of extreme winter weather (below 40 degrees for Charlestonians), we can swap out our rocks glass for a beloved coffee mug and heat all the ingredients until piping hot for the perfect toddy.”

Jimmy Red Gold Rush
2 oz. Jimmy Red Classic bourbon
¾ oz. rich honey syrup*
¾ oz. fresh lemon juice

Combine all ingredients in a shaker tin, add ice, and shake vigorously (10 to 12 seconds). Strain into an old-fashioned or rocks glass. Use ice from the shaking tin to fill to the wash line. Garnish with a trimmed lemon peel.

*Rich honey syrup
2 parts by volume honey dissolved into 1 part water

—Wayne Curtis, G&G contributing editor

An easy pistachio-and-bourbon beauty from an island favorite in Florida.

Kentucky’s historic Four Roses Distillery, founded in 1888, has been sold by parent company Kirin Holdings to the family-run, California-based E&J Gallo Winery for up to $775 million ($50 million of which is tied to hitting performance targets). The sale, which follows a $55 million expansion project completed in 2019, is expected to close in the coming months.

Michter’s unveiled a new edition of its Celebration Sour Mash Whiskey, the fifth-ever release of this ultrarare expression and first since 2022. Blended from seven barrels (four rye and three bourbon) and bottled at 115.2 proof, only 315 bottles are available worldwide. The $6,000 price tag also includes a bespoke gift box and a letter signed by master distiller Dan McKee.

New Riff Bottled in Bond was named Best Kentucky Bourbon during the World Whiskies Awards, held February 12 at Louisville’s Brown Hotel. 15 Stars Artisan Collection won top non-Kentucky bourbon, while Chattanooga Whiskey took the award for American craft producer of the year.

Green River Wheated Bourbon, named Best Overall Bourbon at the 2025 New York World Spirits Competition, is now available in a full-proof version ($50). Bottled at variable batch proofs ranging from 109 to 116, the release delivers added oomph to flavors of thick caramel and cinnamon, with a viscous, silky mouthfeel.

Buffalo Trace also introduced a full-proof edition of Traveller ($40), the American blended whiskey created in collaboration with musician Chris Stapleton, amplifying its standard 90-proof edition to 121 proof.

Planning to visit Churchill Downs during Derby week? The Kentucky Derby Museum has expanded its popular Biscuits & Bourbon brunch to two days, with advance tickets available now. Start with Southern-inspired bites, bourbon cocktails, and live music, then walk over to the track, with tickets to Tuesday’s or Wednesday’s races included.

—Tom Wilmes, G&G contributor

FIELDSHOP FAVORITES
FOR YOUR HOME BAR