Our Neighbors
Whether you're a local or a tourist, there's always something new to discover in the area of the Headley-Whitney museum. Renowned distilleries, local restaurants, and legendary horse farms dot the landscape. Our staff is always happy to provide recommendations for local attractions when you visit the museum. In the meantime, take a look at our neighbors while you plan your visit.
Horse Farms
Three Chimneys
1981 Old Frankfort Pike, Versailles, KY 40383
Three Chimneys Farm is an American Thoroughbred race horse breeding farm in Midway, Kentucky established in 1972 by Mr. & Mrs. Robert N. Clay. Widely known as one of the world's preeminent horse farms, Three Chimneys has been home to a number of famous horses including U.S. Triple Crown champion Seattle Slew, U.S. Filly Triple Crown champion Chris Evert, as well as Silver Charm, Chief's Crown, Genuine Risk, Point Given, Slew o' Gold, Capote, Smarty Jones, and Big Brown.
Restauraunts
Holly Hill Inn
426 North Winter Street, Midway, KY 40347
A warm welcome awaits you at the Holly Hill Inn, a charming fine dining restaurant in the heart of Kentucky's Bluegrass horse country. Holly Hill Inn is owned by Ouita Michel, who has been honored with several nominations as Best Chef Southeast and Outstanding Restaurateur by the James Beard Foundation. Michel and her husband, Chris, have welcomed guests from all over the world to their historic restaurant since 2001.
Wallace Station
3854 Old Frankfort Pike, Versailles, KY 40383
Wallace Station Deli is a popular restaurant located on the Bourbon Trail, in the heart of the scenic Bluegrass Region, outside of Lexington and Midway, Kentucky. Wallace Station features outdoor seating during warmer months and some of the best sandwiches in central Kentucky.
Distilleries
Woodford Reserve
7855 McCracken Pike, Versailles, KY 40383
One of Kentucky’s oldest and smallest distilleries, the present day Woodford Reserve Distillery is built on history, sitting on Kentucky’s oldest distilling site where Elijah Pepper began crafting whiskey in 1812. It was on these same hallowed grounds that years later Master Distiller James Christopher Crow perfected his whiskey-making methods, which today have become common practice, including the implementation of sour mash into fermentation.