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We share pours, stories, with Amine Karaoud and a big reveal: Old Louisville Whiskey Company is moving into a 1936 Seagram’s warehouse and turning the lights back on for a silent piece of bourbon history. From slow cutting and mingling to launching a $59, 8-year Kentucky Series, we show how tradition powers modern craft.

• reviving a historic Seagram’s rickhouse campus in Louisville
• scaling from 6,000 to 105,000 square feet for storage and bottling
• offering copacking, blending, and hosting barrels for small brands
• the tunnels, freight elevators, and lore that shaped operations
• hiring slow and keeping overhead tight to invest in the liquid
• why slow cutting and mingling reduce heat and boost integration
• launching the Kentucky Series at 100 proof, eight to eight and a half years
• classic 78/10/12 mash profile and non-chill filtering
• early Bardstown Bourbon Company distillate and future color cues
• custom finishes, single barrels, and on-site experiences

A gold-plated flask and a 1946 dusty set the mood, but the real headline is bigger: Amine Karaoud is moving The Old Louisville Whiskey Company into one of the original Seagram’s warehouses, built in 1936 and quiet since the industry slowdown of the 1980s. The campus has a six-barrel freight elevator and a network of tunnels that once kept barrels moving underground from rickhouse to bottling. We’re bringing it back to life, consolidating storage, bottling, and tastings under one historic roof while opening the doors to copacking and blending services for smaller brands who need a home for their whiskey.

We talk about the craft decisions that shape flavor long before a cork gets pulled. Slow cutting—introducing water gradually in-barrel—lets heat dissipate and coaxes more water-soluble character from oak. After that, mingling gives blends time to integrate, smoothing edges so a $59 bottle doesn’t drink “hot” at 100 proof. Those choices are the backbone of our new Kentucky Series: 11 Kentucky barrels, eight to eight and a half years old, non-chill filtered, built on a classic 78/10/12 mash. Expect caramel, toasted almond, and butterscotch on the nose, a medium, balanced palate, and a finish that leans gently dry with oak.

We also pull back the curtain on sourcing and transparency. Several barrels come from Bardstown Bourbon Company’s early 2016 runs, adding a thread of modern heritage to the blend. Collectible labels that spell KENTUCKY bring a touch of fun without gimmicks; future color changes will signal shifts in distillery or mash bill so enthusiasts can track what’s in the glass. Along the way, we share why the new space matters for the community: more room for barrels, a stronger bottling line, and the capacity to help emerging brands move from vision to product within an iconic Louisville landmark.

If you love bourbon stories grounded in real process—dusty pours, smart blending, and historic spaces brought back to purpose—this one’s for you. Tap follow, share with a friend who chases age-stated value, and leave a review telling us your favorite piece of Seagram’s history you’d like to see preserved.

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