Tag Archives: Copper & Kings

“You’re The Wurst Too” sausage party

Copper & Kings celebrates German flavors with their second “You’re The Wurst” party tonight, Friday, Oct. 13 from 7 p.m. to midnight. The event will be outside on the expansive terrace at Copper & Kings Distillery, 1121 E. Washington St. in Butchertown. Continue reading “You’re The Wurst Too” sausage party

Copper & Kings hosts gin festival

Brown liquors get their color from aging in wood, for years in most cases. That makes cash flow for a new distillery dicey, and the reason to distill and bottle clear spirits as well, to make enough money to keep those brandy and Bourbon barrels aging properly until it is time for them to hit the market. So, with the rise of new Bourbon producers in the state, we have seen also the rise of clear spirits vodka, gin, moonshine and unaged brandy production as well. Saturday, Aug. 5, 7-11 p.m., Copper & Kings Distillery, 1121 E. Washington St., will celebrate clear spirits with the Supersonic Craft Gin Festival.
Continue reading Copper & Kings hosts gin festival

Surf’s up tomorrow at Copper & Kings

Tomorrow, Saturday June 24, The Ohio River Surf Club (a mysterious group that surfs in the dead of night without a moon, are invisible to ninjas and conjurers, and have cool hair, a nonchalant disposition with no desire to be famous, according to their press release) returns to Copper & Kings Distillery, 1121 E. Washington St., for The Return of Kentiki, the summer Tiki party. The surf rock band Inertia, featuring members of Wanda Jackson’s touring band, Bodeco and ex-members of the Ladybirds, will perform in the distillery courtyard from 8 p.m. to midnight, and there will beHula dancing performance by Hawaiian Hula and Ori Tahiti of Louisville. Continue reading Surf’s up tomorrow at Copper & Kings

NY Times extols Copper & Kings

Yesterday’s New York Times Food section has a lengthy article about the rise of American brandy production, and it rightly begins with a profile of Joe Heron and Copper & Kings, the brandy distillery he began in Butchertown three years ago.

The story, “American Brandy Is Surging, Even in Whiskey Country,” discusses several American distilleries that are producing brandies made from American grapes, leading off with Heron and his success with Copper & Kings.  Continue reading NY Times extols Copper & Kings

“Cheap Eats” visits 4 Louisville restaurants

The Cooking Channel’s “Cheap Eats” show, which visits less-expensive restaurants around the country to highlight their cuisine, will broadcast this Thursday, Jan. 26 at 10 p.m. the results of their recent visit to Louisville, where they sampled fare at the Butchertown Pie Co., Super Chefs, Zanzabar and Hammerheads. Continue reading “Cheap Eats” visits 4 Louisville restaurants

Learn all about country ham at “Hamcrafted”

Thursday, Dec. 8, at 6 p.m., Copper & Kings brandy distillery, 1121 E. Washington St., will host a workshop that will reveal the secrets of country ham, one of the state’s great food treasures. Steve Coomes will tell what he learned in his research for his book “Country Ham,” and Kentucky State Fair award-winning curers Chris and Steve Makk will talk about what makes an authentic country ham, and how it night be done at home. Continue reading Learn all about country ham at “Hamcrafted”

Get your Christmas cookies at Copper & Kings

Saturday, Dec. 3, 10 a.m. to 2 p.m., Les Dames d’Escoffier Kentucky will hosts their second annual holiday bake sale at Copper & Kings brandy distillery, 1121 E. Washington St. Proceeds from the sale will  benefit the LDEIKY scholarship fund, which helps culinary students and professionals pursuing LDEI membership, and Green Table, an initiative connecting urban and rural farms to schools and restaurants. Continue reading Get your Christmas cookies at Copper & Kings

Three dinners to know about this week

Special dinners, based around pairings of wines, whiskey or beer, or around other interesting localized themes, continue to proliferate, indicating to this statistically-not-very-literate writer that they must be a popular offering. Here are three in the coming week or so that sound appealing for a variety of reasons. Continue reading Three dinners to know about this week