Over the past two years, my wife and I visited 44 unique distilleries while researching my book, The Bourbon Journey. I realized that I had covered all the Louisville distilleries except for Buzzard’s Roost, located downtown along Whiskey Row. I’d heard a lot of positive buzz about this distillery, but I knew very little beyond having recently enjoyed one of their expressions. I also wanted to check out Watch Hill Proper, a fantastic whiskey bar in nearby Prospect, so our plans for the day quickly took shape. I’m glad we visited both places, and I highly recommend you do the same if you haven’t already.
Judith Hollis Jones and Jason Brauner met during a barrel pick in 2019, quickly recognizing that their complementary skills provided an ideal foundation for a whiskey business. Jason, known for his refined palate, paired perfectly with Judith’s extensive experience in sales, marketing, supply chain management, and product development. What began as a chance meeting rapidly evolved into a solid business plan, propelling Buzzard’s Roost to impressive heights.
On a chilly March day, we were welcomed by Jimmy James Hamblin, whose bright smile and engaging personality stood in stark contrast to the dreary weather outside. Our spirits were momentarily dampened, however, as the parking meter on Main Street had swallowed my American Express card and refused to return it. We decided to proceed with the tour and tasting while Clarisa at check-in assured us she would contact the police to retrieve my card.
During our visit, I learned that Buzzard’s Roost places a distinct emphasis on the wood used in their barrels. It’s widely accepted that a significant portion of bourbon’s flavor comes from the charred oak barrels in which it ages, with industry experts estimating that 50 to 75% of the flavor originates from the oak. It became clear within minutes how passionate Buzzard’s Roost is about their barrel wood.
The process begins with wood seasoning. While most barrel staves are typically seasoned for six months before construction, Buzzard’s Roost waits 18 months, allowing for greater complexity and flavor development. They also collaborate with experts at Independent Stave Company to create unique toast profiles for their barrels, further enhancing the flavor. Toasting involves heating the wood at lower temperatures before charring it, resulting in a richer, more nuanced bourbon.
For secondary maturation, they exclusively use Char #1, which allows the whiskey to absorb the barrel’s influence more readily. This process imparts notes of vanilla, caramel, toffee, spice, and nutty flavors, along with a pleasing mouthfeel. A barrel with Char #1 is exposed to an open flame for only about 15 seconds, enhancing the interaction between the whiskey and the deeper layers of toasted oak.
Their dedication and passion have resulted in several award-winning whiskeys. For example, in 2024, they earned second place for Best Bottled in Bond Bourbon Whiskey at the International Whisky Competition and received 95 points from Wine Enthusiast. Their American Whiskey won a Gold Medal at Fred Minnick’s ASCOT Awards and a Double Gold at the 2024 John Barleycorn Awards—an impressive achievement for a relative newcomer in Kentucky’s whiskey scene.
Buzzard’s Roost is closed on Tuesdays and open from 11 a.m. to 6 p.m. on Monday, Wednesday, and Thursday; 11 a.m. to 8 p.m. on Friday and Saturday; and 1 to 6 p.m. on Sunday. This stop is well worth your time. As for my AmEx, while Clarisa couldn’t summon the police, she cleverly used two Post-it notes to retrieve the card and pull it to safety. Brilliant.
Mark Meade is the author of The Bourbon Journey, a travel guide that highlights our iconic bourbon distilleries and the experience of bourbon tourism. This column serves as a natural extension of the book. All rights reserved. For questions or comments, contact the author at [email protected].
