Detra Haycraft is a bartender at Bardstown, Kentucky’s Old Talbott Tavern, which lays claim to being America’s oldest bourbon bar. Originally opened in 1779 and serving as a stagecoach stop in what was then the Western frontier, the historic tavern has long been a gathering place for bourbon lovers. Haycraft, a Bardstown native and the granddaughter of a distillery supervisor, came to bartending after a career in aviation, joining the tavern part-time in 2018 and becoming one of its history and bourbon authorities.
What’s the most popular bourbon you’re pouring?
A lot of folks stop in just wanting to have a drink in the world’s oldest bourbon bar. In that case, we usually recommend one of the Old Bardstown labels from Willett Distillery.
What’s the bourbon you’re drinking after-hours?
My cabinet always has recognizable labels like Elijah Craig, Old Forester, and Old Grand-Dad. Johnny Drum from Willett is one I always try to keep around; it’s such a versatile, mid-proof pour.
What’s one of your favorite bourbons you’ve tried?
One that sticks out is the Parker’s Heritage Collection 2018 edition, the one finished in French orange curaçao barrels. I loved it, but it disappeared quickly after release. Then one night at a now-closed dive bar, a friend and I saw it sitting on the “top shelf” for ten dollars a pour. We both immediately ordered doubles.
Your most popular bourbon cocktail?
Our Sidecar Named Desire is always a hit. We make it with Woodford Reserve, house-made strawberry simple syrup, apple cider, Cointreau, lemon juice, and a turbinado sugar rim.
And your favorite bourbon cocktail?
If I’m not drinking something neat, give me a good old-fashioned every time.
Is there a new bourbon you’re excited about?
Rare Perfection 10 Year bourbon and the revival of Cock of the Walk from Preservation Distillery have both been recent highlights.
Other than your own bar, where’s the best spot to drink bourbon?
I always recommend the Volstead Bourbon Lounge [in Bardstown]. They may not be as old as we are, but the folks there have a wealth of knowledge and the bottle selection to back it up.
Neat? One cube? Crushed?
I always start with a neat pour. A single cube or even a drop of water can completely change a bourbon, and I want to experience it straight from the bottle first.
Tom Wilmes is a journalist based in central Kentucky who covers bourbon and other spirits, travel, and food. A contributor to Garden & Gun, he has also written for Whisky Advocate, The Local Palate, Southbound, and other publications. A Kentucky Colonel and Certified Executive Bourbon Steward, he has spent years reporting on—and indulging in—the culture he covers, a responsibility he doesn’t take lightly. Follow him on Instagram @americadistilled.