What does it take to build two beloved Louisville food spots and keep them thriving for decades? Kit Garrett, founder of Blue Dog Bakery & Cafe and Red Hog Butcher Shop, shares the story behind both, and why closing two days a week was one of her smartest decisions.

In this episode:
• How a blue heeler named Blue inspired the bakery’s name
• How a trip to Spain and a love of Iberico ham led to Red Hog
• Why giving staff real rest builds a stronger business
• How the Crescent Hill community kept Red Hog alive through COVID
• Red Hog’s 10 years supporting Louisville Public Media, Kentucky Refugee Ministries, and Feed Louisville

Plus: the cauliflower appetizer that changed Rosa’s mind about cauliflower, at a butcher shop!

🐖 Visit Red Hog: Tuesday – Saturday, Frankfort Ave | redhogartisanmeat.com | @RedHogButcher
🎙 Follow Rosa: @RosaRaves

The Lou Review podcast is made possible by the Lou Review Foundation.

Rob Bourdon went from pro hockey to owning Copper & Kings, the brandy distillery in Louisville's Butchertown neighborhood. Here's why he bet on brandy in the heart of bourbon country.

Rob grew up in Montreal with hockey skates on by age two. After a short run in the East Coast Hockey League, he wrote a business plan as a favor to his father-in-law, and that favor turned into a decade in the spirits business. Then he heard Copper & Kings was for sale, and he couldn't sleep that night.

Rosa Hart talks with Rob about brandy vs. bourbon, the surprising history of brandy in America (the original mint julep wasn't made with bourbon), who's really behind the drop in alcohol sales, and what it's like to buy a distillery during an industry downturn.

Connect with Rob on LinkedIN

TIMESTAMPS

(0:00) Introduction

Rosa welcomes Rob Bourdon, owner of Copper & Kings Distillery.

(0:53) Hockey Roots in Montreal

One of five kids, first skates at age two, then prep school, college hockey, and the East Coast Hockey League.

(2:00) Joining Tennessee Distilling Group

While waiting on his visa, Rob wrote the business plan for Tennessee's first contract manufacturing distillery. The favor became a decade-long career.

(4:20) Learning the Business from the Ground Up

Bottling, international private label, and sales, plus hard lessons about balancing quality and speed.

(6:48) Falling in Love with Copper & Kings

Rob pursued the deal through Constellation Brands, closing in August after 10 months of negotiations.

(8:20) Brandy vs. Bourbon

Whiskey is distilled beer (made from grain). Brandy is distilled wine (made from fruit).

(9:50) The Hidden History of Brandy in America

Brandy was the first spirit distilled on American soil in the 1600s, George Washington was a major peach brandy distiller, and the original mint julep was a brandy cocktail.

(12:10) Brandy as a Cocktail Spirit

Rob calls brandy a "chameleon" that works in old fashioneds, Negronis, espresso martinis, Manhattans, and even margaritas.

(15:20) Four Floors and a Rooftop Bar

From the aging cellar up to a rooftop lounge with charcuterie, cocktails, and sunset views.

(17:05) Thunder Over Louisville from the Rooftop

A covered patio with heaters, a view of the bridge, and no downtown traffic to worry about.

(19:10) Buying During a Spirits Industry Downturn

How drinking habits shift by generation, from bourbon to vodka and back to bourbon.

(20:20) 90 Years of Spirits Consumption History

Bourbon peaked around 36 million cases in 1970, dropped to 12.8 million by 2000, then climbed back to 32 million by 2024.

(24:30) Who's Really Driving the Decline in Drinking?

Rob says it isn't Gen Z. The biggest drop comes from Baby Boomers on GLP-1 medications and people switching to THC products for sleep.

(27:00) Moving to Louisville and the Business Community

Louisville's charm, its untapped potential, and the business community that welcomed him right away.

(30:00) Five-Year Vision for Copper & Kings

Growing from 5 states back to 30 to 40, entering the UK and Australia, and no longer being "Louisville's best kept secret."

(31:30) Three Distillery Tours

"Brandy in Bourbon Country," "Bottle Your Own," and the "Distiller Select Tour" with unique barrel finishes.

(34:00) Where to Find Copper & Kings

Rob invites you to come by and promises you'll "leave pretty happy."

LINKS

Copper & Kings: https://copperandkings.com

Follow Rosa Hart: @RosaRaves

The Lou Review highlights the business owners and nonprofit leaders building up Louisville and the surrounding area. Follow the show so you never miss an episode, and leave a rating if you enjoyed this one.

Roughly 30% of the food grown and produced in our community ends up in a landfill, while one in six people here face food insecurity. Heather Stewart, Executive Director of Kentucky Harvest, explains how food rescue works: taking excess food from businesses and getting it to shelters, children's centers, recovery centers, and churches, sometimes the same day. Since 1987, Kentucky Harvest has rescued more than 92 million pounds of food. Find out how you can volunteer with as little as 45 minutes and your own car.

TIMESTAMPS

0:28 Meet Heather Stewart of Kentucky Harvest.
0:43 What Is Kentucky Harvest? Food rescue means intercepting excess food before it goes to waste.
1:25 Where Does the Food Come From? Mostly not restaurants. Think to-go spots, bakeries, and any business where "choice requires excess."
2:46 250+ Community Partners. Food goes to shelters, children's centers, recovery centers, and churches.
2:50 History & Impact. Founded in 1987, with over 92 million pounds rescued.
3:05 How Do You Weigh It? The Food Rescue Hero app tracks rescue volumes.
3:43 Heather's Path to Kentucky Harvest. From part-time grant writer to Executive Director.
4:15 Hunger Is a Solvable Problem. About 30% of food produced in the community ends up in a landfill.
4:36 Morning Rescue, Same-Night Plate. ServSafe certified drivers, and no warehouse.
5:45 Paid Drivers & Volunteers. A fleet plus volunteers, "like Uber Eats for food rescue."
6:31 Harvey's Hero Challenge. Meet Harvey the chipmunk, the mascot.
7:08 Hunger Action Month. Local celebrities are doing rescues in September.
7:35 The App Matches You to Your Vehicle. Small cars get pizza and bakery runs.
8:27 Volunteer Impact by the Numbers. 250,000 people served, including 60,000 children.
10:00 Connections to Other Local Programs. Feed Louisville and Blessings in a Backpack.
10:42 Food Waste vs. the Airline Industry. Heather shares how wasted food affects the climate.
11:24 Optimizing Routes. The app matches nearby partners with nearby nonprofits.
11:50 Addressing Food Deserts. West and South Louisville and Southern Indiana have the greatest need.
12:05 Serving Kentuckiana. Six counties across Kentucky and Southern Indiana.
13:16 On Track for a Record Year. Nearly 2.6 million pounds last year, with 3 million on the way.
14:18 Celebrity Participants. Jeff Walz, Sean Harch, Terry Meiners, and more.
15:12 You Can't Be Sued for Donating Food. The Bill Emerson Good Samaritan Food Donation Act protects donors.
15:58 Making It Easy for Partners. Pickups work around your schedule.
19:36 Getting Started as a Volunteer. Download the free Kentucky Harvest app.

LINKS
Kentucky Harvest: kentuckyharvest.org
Volunteer sign-up: kentuckyharvest.org/volunteer
Food Rescue Hero app: search "Kentucky Harvest" on the App Store or Google Play
Follow Rosa: @RosaRaves on Instagram, Facebook, and TikTok