Chicken Cock Whiskey was founded in 1856 by James A. Miller, who began distilling whiskey in Paris, Kentucky, the county seat of Bourbon County. At that time, Bourbon County was recognized as one of the most economically developed rural counties in the state, boasting around two dozen distilleries. After Miller’s death in 1860, George White took over the business and significantly increased the brand’s popularity over the next two decades. However, following the American Civil War, the federal government imposed strict excise taxes on whiskey, leading to regulations that forced many small producers out of business. At one point, Chicken Cock was the only remaining distillery in Bourbon County.
Remarkably, Chicken Cock thrived during Prohibition, becoming a favorite in speakeasies and often smuggled in tin cans. The brand gained further recognition at the Cotton Club in Harlem, New York, where legendary musicians such as Cab Calloway, Ella Fitzgerald, Louis Armstrong, and Duke Ellington performed; the latter even mentioned Chicken Cock in his memoirs. Unfortunately, like many popular brands, Chicken Cock did not survive the mid-20th century when bourbon’s popularity declined and the economy faced numerous challenges, and the brand disappeared.
Modern History
The brand was reestablished in 2012 by Matti Anttila, the founder of Grain & Barrel Spirits, who aimed to honor its roots with the Circa 1856 tag. Their bourbon and rye are produced just a few miles away at Bardstown Bourbon Company through a collaborative distilling program, alongside many other well-known brands. While many companies are less transparent about their external production and mash bills, Chicken Cock embraces it. I am a big fan of Bardstown Bourbon’s program and their Hall of Fame master distiller, Steve Nally. Most production at Bardstown Bourbon is actually dedicated to labels outside the company, while the brands maintain full control over key elements such as mash bill, yeast strain, barrel char, and aging process.
Recently, Chicken Cock has garnered several prestigious awards, including multiple Double Gold medals at the San Francisco World Spirits Competition, a Triple Crown Award at America’s Best Beverage Awards for Small Batch Bourbon, and Double Platinum from the American Spirits Council of Tasters Awards. While many may not be familiar with these competitions, they are the real deal. It is noteworthy that the San Francisco Competition is one of the largest and most influential spirits competitions in the world, featuring tens of thousands of entries annually.
In 2024, Chicken Cock’s brand home, Circa 1856 in Bardstown, joined the Kentucky Distillers’ Association (KDA) Kentucky Bourbon Trail® as a craft distiller.
Locations
My wife and I visited the downtown Bardstown location on Stephen Foster Avenue after enjoying a delightful lunch at the Old Talbott Tavern next door. We explored their well-stocked gift shop, which featured bourbon-themed items, and had the pleasure of meeting Tyler, the head of Sales and Marketing, who was visiting from Charleston, SC. This unexpected encounter provided us with a wealth of information about Chicken Cock. Tyler joined us in the bar, and I was impressed to learn that they now distribute their products in 48 states and seven countries, an ambitious and commendable achievement.
Last year, Chicken Cock opened a new location on Market Street in the NuLu area of Louisville. Although we haven’t visited this location yet, we love this part of the city. Known as Circa 1856 Louisville, this bar, tasting room, and shop is just a couple of blocks from Rabbit Hole and Whiskey Thief, and is very close to Whiskey Row and all that downtown Louisville has to offer. The online reviews are overwhelmingly positive, with visitors praising it as a “stylish tasting room and bar featuring a ‘speakeasy-style’ basement bar named the Coupe.”
Tasting
I opted for the Chicken Cock Core Flight in the beautiful bar adjacent to the gift shop on the first floor in Bardstown. This flight included four half-ounce pours of their bourbon, rye, small-batch bourbon, and double-oaked offerings, making it a perfect choice for my afternoon. Additionally, they offer a Chicken Cock Exclusive, a Chicken Cock Limited Edition, and an E.G. Booz flight. I was unfamiliar with the E.G. Booz line but learned that it is produced by the E.G. Booz Distilling Company and bottled-in-bond at 100 proof after five years of aging.
The bar also features a selection of small bites, including a meat and cheese plate, a veggie plate with pimento cheese, a savory plate, and a sweet plate with macarons, candied walnuts, and truffles.
Chicken Cock operates Monday and Tuesday from 11 a.m. to 7 p.m., Wednesday through Saturday from 11 a.m. to 9 p.m., and Sunday from noon to 6 p.m.
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 mark@kentuckyjourney.com.
