Bourbon

BOURBON NEWS & NOTES – for 2 April 2021, by Susan Reigler The Spring Maker’s Mark Keeneland Release Benefits the Isaac Murphy Memorial Art Garden One of the harbingers of spring in Kentucky is the April...

Newly Released Buzzard’s Roost Rye is a Winner Buzzard’s Roost Sippin’ Whiskey is a rye brand developed by Bourbons Bistro proprietor Jason Brauner. He serves as the master blender, choosing barrels that are at least three...

BOURBON NEWS & NOTES – 9 October, 2020, by Susan Reigler The Pappy Game is Afoot Buffalo Trace Distillery announced this week that the yearly distribution of highly allocated Pappy Van Winkle whiskeys is pending. Here...

BOURBON NEWS & NOTES – for 23 April 2021, by Susan Reigler A Special Four Roses Release Honoring the Great Steamboat Race This year’s Derby Week Great Steamboat Race between the Belle of Louisville, the Belle...

BOURBON NEWS & NOTES – for 26 February 2021, by Susan Reigler Newest Release of Maker’s Mark Wood Finishing Series If it’s anything like its predecessors, the third release in the Maker’s Mark Wood Finishing...

BOURBON NEWS & NOTES – for 12 March 2021, by Susan Reigler News from Barton 1792 Distillery If you’ve ever been in downtown Bardstown on a cool, misty morning, you may have noticed that the atmosphere...

BOURBON NEWS & NOTES – 4 September, 2020, by Susan Reigler Blanton’s Straight from the Barrel Limited Release As if regular Blanton’s Single Barrel wasn’t hard enough to find, an even more select bottling has just...

https://issuu.com/foodanddiningmagazine/docs/vol_81_-_spring_2024/14 Since 2013, the city of Louisville has designated the entirety of April as “Mint Julep Month,” celebrating the famous Bourbon cocktail as well as the arrival of Spring in Kentucky (not to mention a...

BOURBON NEWS & NOTES – for 20 August 2021, by Susan Reigler Restoration of Historic Green Hill Cemetery in Frankfort Gets a Boost from Freddie’s Old Fashioned Soda If you are very lucky, you’ll have had...

With the growing emphasis on using local ingredients whenever possible in cooking, it is only natural that restaurant chefs would experiment with uses for Bourbon, a local product with a long and storied history...