Old Forester is releasing the latest iteration of its President's Choice Single Barrel program on June 13, offering both a bourbon and a rye expression in limited quantities nationwide at $225 per bottle. The drop coincides with National Bourbon Day and the eighth anniversary of the brand's distillery on Louisville's Main Street, giving the release a dual commemorative hook that bars and retailers can lean into for programming and marketing.
For on-premise operators, the timing presents a clear opportunity. National Bourbon Day reliably drives consumer interest in premium and allocated whiskey, and a high-profile limited release from one of Kentucky's most recognized heritage brands can anchor a tasting event, a cocktail menu feature, or a by-the-glass allocated pour that builds traffic mid-June. The $225 retail price point signals a bottle positioned for sipping rather than mixing, so venues that stock it will want to price accordingly for neat or rocks service.
The rye expression marks its second consecutive year in the President's Choice lineup, suggesting Old Forester is building the format into a recurring annual release rather than a one-off experiment. That consistency matters to buyers: it means relationships with distributors established for last year's rye allocation are worth maintaining, and that customers who missed the previous release have a clear reason to act quickly this cycle. Quantities remain limited, so operators should contact their distributor representatives well ahead of the June 13 street date.
Old Forester, part of Brown-Forman's portfolio, opened its Louisville distillery on Whiskey Row in 2018, and the anniversary has become a recurring occasion for marquee releases. The President's Choice program draws from single barrels selected at the distillery level, giving each bottling a distinct profile that differentiates it from the core lineup — a selling point well suited to beverage programs that emphasize provenance and craft. Operators looking to deepen their beverage industry analysis around allocated bourbon should treat this release as a template for how heritage brands are using experiential milestones to drive scarcity-driven retail and on-premise demand.
For broader context on how limited whiskey releases are reshaping bar programming and inventory strategy, restaurant beverage coverage continues to track how operators are navigating allocation culture across spirits categories. As covered by Food & Beverage Magazine, premium spirits releases tied to cultural moments like National Bourbon Day are increasingly central to brand activation calendars — and increasingly competitive for operators trying to secure inventory.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
