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annual beverage guide media kit Coming late April 2018, a special annual guide focusing 100% on the region’s beverages Beverage Edition Value Proposition

Target a Your Your Benefit perfect message message from our 1audience 2gets seen 3gets seen 4 reputation many times Edible readers are Our readers devour each Our readers know we produce champions of local artisans issue cover-to-cover and your Readers tell us they never a high quality, award-winning and businesses. They want to message isn’t lost in a sea of throw away an issue, which publication. No other dig deep, understanding the ads. In fact, our readers view also means they see your magazine devotes editorial unique aspects of the region’s these story pages as part of marketing message again content exclusively to local food and beverages. the magazine’s content. and again. food and beverage culture. Get regional 5coverage We offer you a cost-effective strategy for targeted regional awareness — from Louisville to the Bluegrass and Southern Indiana. Get national Liquor Store Bar Restaurant 6reach Edible reasers travel here from Be part of our community! across the nation. With Edibles published in 100 citiies, those Print stats: Reader stats: Digital stats: Social media out-of-town visitors look to Edible Louisville Each copy of the Appx. 55,000 followers: the local Edible publication as and the Bluegrass magazine is shared pages views of 13,500 people a trusted guide—both online will print and with an average our website, and and growing follow and in print—to purveyors distribute 15,000 of 3.5 people appx. 30,000 us on Facebook, they want to support. copies of this (that means our pages views Twitter, special issue. advertisers reach last year of our Instagram, Extend over 50,000 digital magazine Pinterest and your own readers).* (which could our e-Newletter. support include your story). 7 of “going local” *Based on a national Edible Communities readers survey. We are 100% locally owned and operated. Our advertisers are almost exclusively local businesses and our readers are your neighbors. The fact is, we are all in this together. media kit | annual beverage issue | edible louisville & the bluegrass Our average reader is a Edible ✓✓ 48-year-old female who ✓✓ eats out at least once a week, ✓✓ enjoys spirits, likes to travel, and Readers ✓✓ purchases artisanal food & beverages.

Edible Communities/Edible Media engaged Gfk MRI to conduct an online study of its readers to provide a reader profile of Edible, including engagement with the publication, purchasing behaviors and attitudes, and demographic characteristics.

Our readers spend an average of 59.4 minutes looking at each issue.

Edible Edible Readers’ Readers Spirits Consumption

Edible readers are Edible readers enjoy spirits, wine, and craft beer. outstanding customers. They are 3x more likely than the readers of other food & culinary magazines to drink bourbon. College educated 87% (Base: Personally drank either at home or away from home. Ages 21+) % Index* Mean household income $109,100 Bourbon 21% 349 Active traveler/ Vodka 35% 243 own a passport 79% Rum 16% 189 Average $ spent Tequila 24% 246 in restaurants Locally brewed beer/ale 36% na in the last 6 months $892.70 Locally produced wine 29% na Spent an average Edible readers are more than 3x as likely to “typically of 11 nights in a hotel drink wine with dinner” 46% 319 in the last 12 months 30% *Index comparisons are based on a competitive set defined as readers of any of the following titles: Bon Appetit, Cooking Light, Eating Well, Food & Wine, Food Network Magazine and Martha Stewart Living.

Things readers Edible readers value the advertising information Food attitudes like best they see in the magazine and website… and take about Edible action as a result of it. In the 12 months: Edible readers live the “food life.” Whether cooking at home or eating 29% Bought/ordered an advertiser’s product out, they are knowledgeable and 89% That it’s local or service experiential consumers with a focus 67% Photo/Illustration/ 40% Used Ad Directory as a shopping guide on local food and beverage. Design (the look) 35% Visited an advertiser’s website 69% When I find a food product I 65% Recipes 16% Used advertising for travel planning like, I typically recommend it to 28% Advertising people I know 46% Visited a specific store or location 64% I rely on Edible to find local 60% Discussed article or referred someone to it food and beverage options in the places I visit. 48% Prepared one or more recipes

media kit | annual beverage issue | edible louisville & the bluegrass Testimonials

Buffalo Trace Distillery It’s incumbent upon them“ to be brand evangelists, engaging storytellers and colorful personalities with space in their schedules for globetrotting. ” a bottle of Mellow Corn [Kentucky corn probably was a harder job than what the whiskey],” Lubbers said of the increasingly younger guys like me have to deal with,” popular Heaven Hill liquor. “I don’t know Elliott said. “We have their momentum many bartenders in the U.S. who even to work with.” know about Mellow Corn, but he did, and But he said that the last generation he knew how to use it. It’s exciting to see of distillers also passed along the mixed that outside our country.” blessing of their success. For example, Rutledge created Four Roses’ now-prized Photo: Jacob Zimmer Photo: Jacob Old Guard and New Guard Denny Potter, Heaven Hill line of limited editions, and when custom- Up to the 1990s, bourbon distillers’ pri- ers can’t get them, they gripe to Elliott. mary job was reviving flagging sales. of making bourbon popular again, their “I hear that a lot and I hate that people Vodka had eaten away its once-dominant replacements are expected to increase can’t get what they want,” he said. “Unfor- market share, leaving brands scratching supplies of those legacy whiskeys while tunately, a 10,000-bottle release doesn’t go their heads over how to regain lost ground. driving product innovation. It’s incum- that far with current demand. Everyone’s The needle moved modestly north bent upon them to be brand evangelists, kind of a victim of the success of bourbon and the heritage of what we’re doing, so industrial chemical distillation, 20% of her job at it and be successful. when Buffalo Trace master distiller engaging storytellers and colorful per- right now.” we go tell them,” he said. “Sure, I mostly fellow chemical engineers were women. “Sure, you’re aware that you’re the Elmer T. Lee created the industry’s first sonalities with space in their schedules Eddie Russell among them. The master like making whiskey and sleeping in my Similarly, Heilmann and Barnes worked only woman in the room sometimes, but single-barrel offering, Blanton’s Bourbon. for globetrotting. distiller at Wild Turkey, also in Lawrence- own bed every night, but that’s not being on staffs where most colleagues wore dress it didn’t really matter.” On its heels came Jim Beam’s high-proof A challenging job description? Yes, burg, said his job as changed dramatically out there telling those stories. That’s the shirts and ties rather than blouses. Yet now that she’s teaching her 23-year- premium offering, Booker’s, named after said Heaven Hill master distiller Denny since joining his father, Jimmy, in the trade thing now.” “It just was,” said Heilmann, whose old daughter, Autumn Nethery, distilling Potter. But he said it’s also a picture of the 36 years ago. background includes work in the agri- at Jeptha Creed, her perspective has best job in the world. “Back then, if you grew 1 to 2% a year, Ladies Take the Lead cultural machinery and steel industries, changed to being a role model for younger “It’s a great job, no doubt about it,” Pot- you were doing good,” he said. “Heck, if In 2015, Kentucky had zero women work- not to mention distillery supervisor at woman. Communities ter said. “But there’s a lot on your plate.” you weren’t losing 1 to 2% you were doing ing in the role of Booker Noe Plant, the “For Autumn and for other ladies who edible Such as managing and expanding good. Now we’re all growing at 8 to 15%.” master distiller, world’s largest bourbon want to pursue this,” said Nethery. “She’s Heaven Hill’s Bernheim distillery in Lou- He’s learned to become a storyteller, but just one year production facility, in Bos- excited to be getting into it, and now she isville. He’s got to mind more than a global traveler and later there were ton, Kentucky. “Those were won’t be intimidated about pursuing her 2011 James Beard Foundation 1.5 million barrels in aging, a staff hands-on market three: Marianne male-dominated industries, goals in the industry.” of 100 and oversee contract negoti- Spiritsresearcher. SoarBarnes at Castle but I never thought much When Barnes interned as a chemical ations with union workers. “I talk to the & Key Distillery about it. I just did the work.” engineer at Brown-Forman, her bosses Eddie and Jimmy Russell at Wild Turkey. “But it’s a phenomenal job,” he USBG [United States (outside of Frank- But as Michter’s master surprised her when offering her the chance Publication of the Year said. “I’m not sure it could be any Bartenders Guild] fort), Pam Heil- distiller, people remind her to train directly under master distiller Chris master distiller Booker Noe. And by the better.” Bourboneverywhere production I go isand at a 50-year highmann at Michter’s regularly that her appoint- Morris. Made the company’s master taster, time Heaven Hill master distiller Parker As master distiller at Four ask them what’s com- Distillery (Shively) ment was groundbreaking. Beam added Elijah Craig 12-Year-Old and Roses in Lawrenceburg, Brent ing up next,” Russell and Joyce Nethery “I don’t think of it as Evan Williams single-barrel to the mix, Elliott admitted he’s surprised he’s said. “That’sBy Steve some Coomes- at Jeptha Creed some man-woman thing,” bourbon’s turnaround had begun. enjoyed the public speaking role as Brent Elliott, Four Roses thing my dad never (Shelbyville). Heilmann began. “But when Save for Jimmy Russell, the 82-year- much as he has since taking the job did because his focus Having just I think about the idea that old master distiller at Wild Turkey, the in 2015. That people archwant to14, hear 2017 “the story three women I’ve maybe paved the way for was [liquor store sales].” Marianne Barnes at Castle & Key old guard have passed away. The duty of of bourbon” Mis due tohigh industry times nowgiants being, likesymbolized enjoyed Still, bythe like his peers, he knows of no bet- making whiskey at someone else to do this, that making bourbon for the state’s largest and his predecessor,distillers Jim Rutledge,like Tom Bulleitand others and theter entire job than werehis because filled. he’sWhen paid 2016 to makeended, there were 52 total Kentucky makes me proud.” 6,657,063 barrels of bourbon aging across most historic distilleries is now the job of who championedKentucky Kentucky bourbon liquor industry. when and drink bourbon, meet customers who and 25distilleries years might not seem significant, but Nethery shares Heilmann’s viewpoint, the Bluegrass State, just shy of the 1974 —is all about future returns. men in their 40s and 50s, some of whom no one cared. The diminutive and dapper founderlove Wild Turkey, and share the “kickin’ Makingit’s aproducts start in a that historically won’t generate male-dominated a saying she never thought of herself “as a are sons of their trailblazing fathers. “Their of Bulleitchallenge Distilling was breaking Co. was back cutting chicken’s” the story.high water mark when 6,683,654 lay wait industry. poster child for that role. I was trying to do ing for bottling. Yet while that record will penny of revenue for years is risky enough, Pam Heilmann at Michter’s Distillery Where the old guard bore the task into mainstreamribbon onconsciousness, its brand-new and distillery that in Shel“They want to understand the history - but bettingYears that ago,drinkers when will Nethery still want worked it in something that interested me, do a good byville while thinking that he should go be shattered this year, distillers won’t come - when it’s ready is unnerving. buy a lottery ticket. After all, the day was close to slaking domestic drinkers’ thirst “When [consumers] want it, they want 30 | annual beverage issue 2017-18 ediblefor Kentuckylouisville nectar.® & the bluegrass edible louisville® & the bluegrass annual beverage issue 2017-18 | 31 his birthday, his 30th wedding anniversary it,” said Noe, son of legendary Beam dis I love the articles, the photos, “People are drinking bourbon faster and 30 years since the longtime lawyer tiller Booker Noe. “And you hope they still than we can age it, so it shows we’re doing - revived his family’s whiskey business want it when it’s ready.” rolled into one. something right,” said Fred Noe III, mas — all ter distiller at Jim Beam in Clermont. “It’s Domestic bourbon demand is off the “As you can imagine, this is somewhat - charts, and global demand for the spirit surreal for me,” Bulleit said. Recalling the a great problem our predecessors weren’t the recipes, the featured lucky enough to experience.” is surging. David Sweet, president of first time he glimpsed the distillery’s fully Whisky Live, a Chicago-based producer constructed buildings from a distance, he of whiskey drinking events across the said he asked himself, “How did this hap world, said spirits fans outside the U.S. pen? This is absolutely incredible.” - cared little about bourbon 10 years ago. The completion of Bulleit’s $115 mil Five years later, however, demand for it farmers and restaurants, the lion distillery marked the state’s most - started in large cities in England, Aus significant bourbon-centered project in tralia and France. Bartenders sought it - 2017 — only seven months after Bard for cocktails, and spirits enthusiasts were stown Bourbon Co. opened a similar-sized - studying it and buying it over the internet. operation last September. A year before “And now, because of bourbon’s massive articles, the upcoming events, that, Michter’s Distillery started a slightly demand, you have a shortage that’s smaller distillery in Shively, and amid guessed it — further heightened demand —you those openings came the unveiling of for bourbon,” said Sweet. “It’s like a candy Angel’s Envy late last fall. Heaven Hill you get to taste once and you have to have and Four Roses are spending millions to more of.” the truly local businesses expand manufacturing capacity and, like In the past year, Bernie Lubbers, brand Jim Beam, they’re spending even more on ambassador at Heaven Hill Distilleries, rickhouses to hold that liquid inventory. visited Poland and Germany to preach the According to the Kentucky Distillers gospel of bourbon to bartenders. Amer Association, just last year alone, the Com icana is big in Germany, so barbecue, monwealth’s bourbon distilleries filled Fred Noe III, master distiller at Jim Beam - and even all the ads that - hamburgers, hot dogs and country-themed 1,886,821 barrels, breaking production restaurants are popping up in cities such records all the way back to 1967, when an Yet given consumers’ fickle demands, Photo: Matt Barton such expensive expansion is also a great as Berlin. Where those foods are found, all-time high 1,922,009 barrels were filled. bourbon and American rye whiskeys are By comparison, in 1999 only 455,078 barrels gamble. Unlike gin or vodka, which is made today and sold tomorrow, the return on their bars. I typically ignore in all other on bourbon “In Poland, at a place called Whiskey — aged generally between two 28 | annual beverage issue 2017-18 88, I asked the bartender to make me a Manhattan, and he immediately grabbed

edible Wild Turkey Visitors Center . … louisville magazines ® & the bluegrass edible louisville ® & the bluegrass

— Cindy Youngblood, annual beverage issue 2017-18 | 29 Prospect, KY I spent an hour with the March/April issue this morning and had to send an

Caption for email to THANK YOU for providing such Goodwood and Against the Grain great information in a gorgeous format. … I picked this issue up for free while Locally sourced ingredients drive Kentucky’s craft beer craze dining out — and greatly appreciate that

Farm By Jason Thomas your advertisers can make the magazine stunning: Last year, the industry added 25% to its workforce, which is expected to happen again this year. Eleven breweries ank - opened last year; at least that many are expected to open in 2017. T To put that in perspective: In 2009, there were five craft breweries in Kentucky. At last count there were over 40 and by year’s end - available for their patrons at no charge. it’ll be well over 50. “We will never absolutely be able to replace our everyday ingre - “One thing craft beer lovers and the craft community like dients with things from here,” West Sixth Brewing’s co-founder is they want to know that something is handcrafted that really - Ben Self said at the farm. “What we hope to do is show that some accentuates the local flavor,” said Derek Selznick, executive direc of the ingredients we use can be grown successfully in Kentucky, tor of the brewers’ guild. “It’s really important for us to have that oles taller than basketball goals sprout from the ground and hopefully encourage other people who are professional farm local feeling. Because what we care about here in Kentucky is at a farm outside of Frankfort. Soon, vines will soon ers to grow it at a bigger scale so someday we could source a higher capturing the market and giving something special and hand — Christine Long, Shelbyville, KY Kentucky Department start creeping up them in a dramatic dance that will percentage of our ingredients from Kentucky.”of Agriculture last fall crafted so we can really say, ‘This is a Kentucky Proud product.’” P The idea is taking root. In a first-of-its kind venture, the - partnered with the produce flowers that contain hops—an essential ingredient in - Crafting the Local Connection Kentucky Guild of the brewing of beer. - Infusing craft beer with local ingredients is an industry-wide At West Sixth Farm in rural Franklin County, the hop vines Brewers in an initia practice throughout Kentucky. Against the Grain’s Richard dramatize an often-forgotten fact: Brewing beer is essentially tive that paired farm

ers with craft brewers PerSimmons features fruit hand-picked in Louisville’s Cher 22 | ANNUAL BEVERAGE ISSUE :: DISTILLERIES ISSUE BEVERAGE ANNUAL | 22 ANNUAL BEVERAGE ISSUE :: BREWERIES an agricultural act. As the craft beer industry experiences an okee Park. Alltech’s Kentucky Honey Barrel Brown Ale uses explosion in Kentucky, to create five beers to showcase locally honey from Midway. Goodwood Brewing Co.’s Louisville Lager brewers and farmers depends on barley from Walnut Grove Farms in Adairville. The are connecting in a sourced ingredients like peaches, paw paws list goes on and on. collaborative mind- “As far as produce goes it’s pretty important just because the and pecans. An encore set that celebrates the - fresher something is, the higher quality it is,” said Amelia Pillow, Commonwealth’s rich initiative will roll out this fall—underscor head brewer at Louisville’s Against the Grain. “I personally like agricultural heritage, supporting other industries locally. The craft beer industry is very with an emphasis on ing craft beer’s rise in - popularity in Kentucky much driven by local consumerism so tying those things together annual beverage issue 2017-18 | 19 using what’s local. seems like a natural fit.” Apple trees, bram - and farmers’ eagerness BreweriesCoffee Pillow and her crew took “locally sourced” to a whole new A comprehensive map of all to capitalize on the distilleries, breweries, and bles, blackberries, cher level last fall when they filled two five-gallon buckets full of ries, sorghum and herbs growth. All of it boils with a wineries can be found at persimmons for the central ingredient in Richard PerSimmons, www.edibleLouisville.com.

down to one thing: www.brewersassociation.org/statistics/by-state/?state=KY Association Brewers The of Courtesy will share the soil with - Heine Brothers’ brewsConscience good intentions for community and planet the hop vines at West localism. & the bluegrass NORTHERN KENTUCKY Craft beer’s ® Sixth’s grand exper edible louisville 22 Braxton Brewing - iment—an extension growth in Kentucky is Covington SOUTHERN INDIANA www.braxtonbrewing.com of West Sixth Brew 4 The New Albanian Brewing 23 Wooden Cask Brewing Company ing’s urban brewery ® & the bluegrass By Judith Egerton Company Pizzeria & Public House louisville Nationally, more than Newport in Lexington—which edible Illustration by Liz Morse New Albany, IN www.woodencask.com www.newalbanian.com aims to reconnect KentuckyPhotographs by E.S. Bruhman 4,200 breweries were 24 Caption for West Sixth Farm hen an earthquake devastated Haiti in Janu 5 Hofbrauhaus Newport craft beer lovers to the Donum Dei Brewery Newport ary, Heine Brothers’ Coffee responded as it New Albany, IN industry’s agricultural W has over breweries doing business in 2015. www.hofbrauhausnewport.com does so often: The Louisville business created a special www.donumdeibrewery.com 22-26 40- 25

beginnings. Help Haiti Blend and began sending indonations the tostate the and abroad. ThroughDOMESTIC a coffee cooperative it helped 6 Ei8ht Ball Brewing Co Flat 12 Bierwerks Bellevue American Red Cross Haiti Relief. found, Heine Brothers’ buys organically grown cof Jeffersonville, IN CRAFT BEER www.ei8htballbrewing.com For every $10 bag of coffee sold, Heine Brothers’ fee directly from farmers in developing countries. By www.flat12.me/jeffersonville — a 26 Darkness Brewing 18 | annual beverage issue 2017-18 gave $5 to the Red Cross. When customersincrease bought afrom paying 2015. a fair, consistentsales price to the growers, Heine I looked over the past issues, The brewery industry has increase from79 2015.% 5 Bellevue - an economic$15 bag of the impactspecial blend, of Heine donated $10 toward Brothers’ helps improvegrew the by lives and communities of 4 www.darknessbrewing.beer the Red Cross’s efforts to provide food, water and families in impoverished regions. 6 medical supplies for the Haitians. In the first five days The cooperative buys from countries in Africa,% of selling the Help Haiti Blend, the company and its Central America, South America12 and .Indonesia. 87,156 8 LEXINGTON $ customers raised $1,400 for the Red Cross and have With farmers in Rwanda, Ethiopia, Guatemala, and I do want them all. I think 31 now surpassed $5,000. BARRELSNicaragua, Peru and elsewhere, Heine Brothers’ is 7-21 Mirror Twin Brewing 495 Lexington cultivating business partnerships with some of the million,The company’s prompt response was no surprise to METRO LOUISVILLE www.mirrortwinbrewing.com Louisvillians who frequent Heine Brothers’ stores for poorest people on earth. 43 making Kentucky of 7 Against The Grain 32 Pivot Brewing Company a spot of espresso or a chilly iced latte. Since open “It’s interesting that our small company, operating Brewery & Smokehouse (Cider Brewery) 27th nationwide. BEER 15 Akasha Brewing Company ing its first store in 1994 on Longestproduced Avenue in the in Kentuckyin a five-square-mile area of Louisville, can impact Louisville Lexington your magazine is amazing! www.atgbrewery.com Louisville www.pivotbrewingcompany. Highlands, Heine Brothers’ has made changing the people all over the world,” said Mays. www.akashabrewing.com com - 8 Bluegrass Brewing world for the better, locally and globally, part of its 16 30-31 in 2015.The cooperative’s reliable purchasing gives coffee Company Apocalypse Brew 33 Chase Brewing Company business philosophy. farmers a foundation on which to base their agricul Louisville Works, LLP Lexington ture business. “They are no longer at the mercy of the www.bbcbrew.com Louisville www.chasebrewing.com “We try to be a good community citizen,” said www.apocalypsebrewworks. 9 34 co-owner Mike Mays, who finds selling coffee more international commodities market,” Mays said. Falls City Brewing com Alltech Lexington Brewing And it encompasses 95% of - Company and Distilling Company fun and stimulating than his former profession: law 17 The farmers tell the coffee cooperative that its Louisville Old Louisville Brewery Lexington yer. “We can give back, take care of commitment to buy from them is as important as www.fallscitybeer.com Louisville BLUEGRASS www.kentuckyale.com WESTERN/SOUTHWESTERN www.oldlouisvillebrewery. he said. the higher price it usually pays, because the long- 10 Goodwood Brewing Co 27 Lemons Mill Brewery 35 Blue Stallion Brewing 1 Dry Ground Brewing Company - com and term relationship brings stability to the family,” said Louisville Harrodsburg Company 1 PaducahIn small ways and do well,” 18 www.goodwood.beer/ Sterling Beer www.lemonsmillbrewery.com Lexington www.drygroundbrewing.commore visionary ventures, Bill Harris, who heads Cooperative Coffees, based 2 Louisville 27-29 all of my favorite things. Hopkinsville Brewing Company 11 Gordon Biersch 28 Beer Engine www.bluestallionbrewing.com Mays and business partner www.sterlingbeer.com Hopkinsville Louisville Danville 36 Country Boy Brewing Gary Heine are making a www.hopkinsvillebrewingcompany.com 19 3 in Americus, Georgia. The www.gordonbiersch.com Monnik Beer Company www.kybeerengine.com Lexington “ It’s interesting that our White Squirrel Brewery Louisville noticeable difference here farmers also can leverage the 12 29 www.countryboybrewing.com Bowling Green Gravely Brewing Co. (est. www.monnikbeer.com Lore Brewing Editors’ note: We have made every attempt to include current small company, operating www.whitesquirrelbrewery.comcontracted price they have opening May 2017) Danville 37 Ethereal Brewing 20 Holsopple Brewing www.lorebrew.com information of regional businesses that strive to source locally. with the cooperative to get a Louisville Lexington We apologize for any that were omitted or are inaccurate. www.gravelybrewing.com Louisville in a five-square-mile area 30 Jarfly Brewing Company www.etherealbrew.com better deal from other buyers, www.holsopplebrewing.com 2 13 Cumberland Brews Somerset 38 Rock House Brewing — Jen Wren he said. 21 of Louisville, can impact 3 Louisville 3rd Turn Brewing www.jarflybrewing.com Lexington www.cumberlandbrewery. Louisville www.rockhousebrewing.com people all over the world.” com www.3rdturnbrewing.com 39 The Chase Tap Room 14 Great Flood & Brewing Co. Brewing Company edible 30 Lexington 2422 | | annualmay & junebeverage 2010 issue| 2017-18 louisville Louisville www.chasebrewing.com www.greatfloodbrewing.com 40 Town Branch Distillery Lexington www.kentuckyale.com 41 West Sixth Street Brewing edible Lexington louisville www.westsixth.com ® & the bluegrass 42 Life Brewpub Lexington www.lifebrewpub.com edible louisville 43 ® & the bluegrass Rooster Brew Paris www.roosterbrew.com

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media kit | annual beverage issue | edible louisville & the bluegrass 38 ANNUAL BEVERAGE ISSUE :: DISTILLERIES SPONSOR 6 | LOCALLY OWNED – LOCALLY GROWN BUSINESSES

Jeta reed is a farm to glass distillery just o exit on I-. Using our home grown Bloody Butcher Corn, we produce vodka, moonshine, and bourbon (Coming ). Jeptha Creed uses real ingredients to create their spirits, never using extracts or arti cial avorings. Currently on the shelves are their Original Vodka, Honey Flavored Vodka, Blueberry Flavored Vodka, Apple Flavored Vodka, Original Moonshine, Blackberry Moonshine, Apple Pie Moonshine, and their Louisville Lemonade Flavored Moonshine. More home grown avors to come in the Summer of Jeptha Creed . oron an tharo Come see how they are Making Old Fashion New! Tours of h notharo the distillery take place on the hour Tuesday through Saturday. If you don’t have time for a tour, stop by the craft cocktail bar! With Gift Shop and Tours: Bar: a cocktail for each spirit as well as a few seasonal favorites, you’re aatra ahra a sure to nd your new favorite drink at Jeptha Creed! a on th hor raatra a Getting married? Jeptha Creed has , square feet of rental at tor at na space! For more information, email them at events@jepthacreed. na on th hor o Mona at tor at com. Use code EDIBLE for $2 off your tour ticket!

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Smith-Berry Winery is a true taste. Owner/Vintner Chuck Smith small farm winery in the state’s famous has perfected the art of making high bluegrass region. We pattern ourselves quality wines. While here you can take

on the family farms of Europe that a walk around our beautiful farm with www.smithberrywinery.com have been producing fine wines for a glass of wine or bring a picnic to enjoy centuries. You can come out any day under the pergola. Or come out for our Smith-Berry Winery of the week to taste our selection which concerts, which include made from 855 Drennon Road includes varieties such as oak aged reds scratch dinner, we hold these twice New Castle, Ky 40050 and whites, semisweet, sweet and fruit monthly from Memorial Day through 502-845-7091 smithberrywinery.com wines, we offer wines to appeal to every October. Mon.– Sat. 10:00 – 6:00 Sunday 1:00 – 6:00

Just 20 minutes south of downtown Louisville, join us for the unique experience our Bullitt County Wine & Whiskey Trail offers. With four wineries boasting more than 1,000 national and international awards, it’s no wonder Bullitt County is known as the Wine Capital of Kentucky. You can truly taste the dedication and passion of our local wine makers – Brooks Hill, Wight Meyer, MillaNova and Forest Edge wineries. Bullitt County is also home to the Jim Beam American Stillhouse and the Four Roses Bourbon Experience. Come see how corn, rye and barley, combined with our area’s natural limestone-filtered water, come together to create some of the best bourbon in the world. To start your spirit-rich journey, simply pick up a copy of our Wine & Whiskey Trail Brochure at any of the six trail locations, and when all of your visits have been validated, redeem the completed brochure for a free souvenir glass at the new Bullitt County Visitor Center in Shepherdsville. Shepherdsville/Bullitt County Tourist Commission 142 Buffalo Run Road, Suite H Shepherdsville, KY 40165 502-543-8656 www.travelbullitt.org | [email protected] Bullitt County Visitor Center Hours: Mon. – Fri. 9am to 5pm; Sat. 9am to Noon

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What you 56 |

LOCALLY OWNED – LOCALLY GROWN BUSINESSES How do I know need to if my images are provide for “big” enough?

full-page or Dividing the image’s pixel half-page dimensions by 300 will tell stories you the maximum size the image can be used in print. You provide the basics, For example, an image that we provide the design. has a resolution of 450 x 300 may look great on your 1. Your business name, address, website, but can only be used and phone number; website, 1.5 inches wide by 1 inch high email address, business in print. hours recommended, but optional. Note: When you email photos, 2. Copy about your business: make sure you email “actual Full page 125 to 175 words. size” so we get the largest Half page 100 to 150 words. resolution you have. Remember, more words, means less room for your photos. 3. Your logo in color (ideally a vector version; if it is an Balancing image file it should to be word count & @500 pixels wide). picture size 4. Good quality, high resolution In the full page example, the photos (one or two for half 63 | 6763 | 56 | story has 130 words. That page; two to four for full Bob Hancock and Kit Garrett opened Blue o Bakery & Ca LOCALLY OWNED – LOCALLY GROWN BUSINESSES GROWN – LOCALLY OWNED LOCALLY LOCALLY OWNED – LOCALLY GROWN BUSINESSES GROWN – LOCALLY OWNED LOCALLY LOCALLY OWNED – LOCALLY GROWN BUSINESSES over leaves room for showing off “ My husbandpage) Stan and Ifor advertise use in the layout. years ago with a goal of o ering in Edible Louisville & the Bluegrass authentic artisan breads and baked goods because we share a common bond of the highest quality. Today their son your photos! Why do we with5. the Sendideals contained files in every attached in an Todd serves as head baker, while Andy issue; community, sustainability, Wolf and his talented team create the and the loveemail of great foodaddressed made to pastries. Under their direction, o erings from locally sourced ingredients. now include a wide variety of house- Hidden away in Lexington’smade oldest croissants, boutique macarons, hotel, Distilled Danish, and In the half page example, advertise? We have found that the typical at Gratz Park Inn Edible [email protected]; is already one of ’s owner/ChefTodd’s impressive Mark Wombles miche. is inspired our regular customers or soon by southern roots and local ingredients.Over the past He eight has forged years, partnerBob and- the story has 175 words. will be.” put “Local Story content” in ships with local farmers andKit’s the interests menu is have dotted expanded with regionally to pig } Trish and Stan recognizable names like Weisenberger,farming. Frustrated Stone Crossby the andsporadic Benton. You get to tell more of your Lounsbury,the subject Celebrations line. Incorporating Kentucky twistsquality into and dishes, availability he goes of verylocal local pork, with they his honey — the bees live ondecided the hotel to farrow roof. and raise their own Menus change to reflectheritage the local hogs. available While ingredientstheir pork currently around story through words, but “We advertise in Edible LouisvilleMake & the Bluegrasssure as anotherphotos way to help are maintain sent and promote local businesses. Over the years, Lotsa Pasta has been blessed with which the restaurant is built, nds and expression while including all over localBlue favoritesDog’s like fried chicken and countrymenu, ham, early the offerings will see thewill arrivalplease theof the encouragement and support from our very loyal customers. I strongly feel e o photos will be smaller. that Louisville is to be applaudedas “actualfor the continuous size,” “support local ratherbusiness” most sophisticated palates. , Louisville’s rst local craft A snug and sophisticatedbutcher bar offers shop. Locatedover 50 of just the a bestfew blocksbourbons movement. We are “Kentucky Proud” and the Edible Louisville is a part of ation on oto promoting this.” than “large” or “medium.” the Bluegrass has to offer,from a varied Blue list Dog of inbeers Crescent including Hill, local Red craft } Red Hog Blue Dogand Bakery an excellent & Café wine list.Hog will provide a source for local, Vicki Hale, Lotsa Pasta Distilled | Gratz Park Inn 222 rankort ene lue 288 rankort ene responsibly raised meat, available as fresh Loisille, KY 4020 B Loisille, KY 4020 cuts, cooked120 Westor cured. 2nd St, Lexington, e adjoining KY 40507café og distilledatgratzparkinn.com .edogrtisaneat.com D 502-899-9800 will feature an ever-changing menu that .ledogakerandcae.com 859-255-0002 “We love advertising in Edible Louisville truly [email protected] animals nose to tail. because they are committed to supporting local farmers and businesses, promoting a healthy lifestyle and building a sustainable food rhitetural Salae began community. These are values we hold dear.” } their quest in saving the past for the Kimmye Bohannon & future by creating a business that has Elizabeth Beal, grown to over , square feet under roof and ve architectural The Weekly Juicery salvage yards. Since designers, builders, collectors and curious creatives have made us a “natural resource” in their treasure hunt for the unique, the unusual and the hard-to- nd architectural antiques. With thousands of items in stock Architectural Salvage o ers an “ It’s all about buying local!” unprecedented assortment of antique and reproduction mahogany } Martha Neal Cooke entryways, antique furniture, leaded glass, hardware, lighting, & Diane Stege, eyedia mantels, columns, fencing, garden décor and more. “ Edible Louisville is an ideal adver- Located at East tising partner for Bernheim. A Broadway in downtown publication that showcases the Louisville, we constantly importance of the local food are changing our inventory economy and environmental providing you with an stewardship attracts a readership unique and lasting shopping who also value places like Bern- LOUISVILLEedible® & THE BLUEGRASS adventure. heim. The team is wonderful to To b e i n c l u d e d , work with and the magazine’s c o n T a c T o u r a d v e r T i s i n g r e p r e s e n T aT i v e s Architectural Salvage Salvage editorial content marries up Louisville: b l u e g r a s s : perfectly with our mission to Julia Clements, Norma Taylor, 18 ast roada Loisille, Kentck 40202 connect people with nature. Thanks for 502-744-6980 859-619-2774 [email protected] [email protected] 502-589-070 the partnership, Edible. Eat local!” ino@arcitectralsalage.comedible } or e m a i l : [email protected] Mark Wourms, Bernheim Arboretum and Researchmedia Forest kit | annual beverage issueonda | rida 9am to 5pm louisville & the bluegrass Satrdas 10am to 0pm

www.ediblelouisville.com edible louisville® & the bluegrass december 2016 & january 2017 | 67 2018 Advertising Rates

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