As we await the arrival of the Summer 2024 edition of Food & Dining Magazine, which will arrive in early June (the fevered hum of production is audible, briefly interrupted only by the inevitable Kentucky Derby festivities), there is a final order of business from the current print edition of F&D (Spring 2024) prior to a weekend hall pass to celebrate the 150th Run for the Roses.
It’s bourbon, of course, and our columnist Sara Havens momentarily steps away from her role as “The Bar Belle” to lead the discussion:
You might have noticed a trend when perusing the bourbon aisle lately. Have you come across terms like double-barreled, twice-barreled, double oak(ed) and toasted? They’re showing up more and more on American whiskey labels. But you might be surprised to learn that they basically mean the same thing and it’s not a new concept in the wide world of whiskey.
Here’s the link.
SPIRITS – Double oaked bourbons: If oak is essential to Bourbon, then double-oaking ups the ante.
F&D’s spring 2024 drinks trifecta includes these columns by Havens and Heather Wibbels (“The Cocktail Contessa”). Read their essays, then peruse the remainder of the magazine at issuu.
BAR BELLE – The misunderstood Mint Julep: Our Bar Belle brings a deep well of perspective on the classic Derby cocktail.
COCKTAIL CONTESSA – Non-traditional Derby cocktails: Nobody’s gonna meddle with your Mint Julep, but the Contessa is ready to shake up your Julep game!
The Spring 2024 issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online. Subscribe to our award-winning print publication and have it delivered to your door each issue.
