There are few greater expressions of trust than telling a bartender “I’m in your hands” when ordering a cocktail.
I give you “The Paper Plane” from Table Three Ten in Lexington, made with Weller 7yo bourbon.
Maker’s Mark held a “Maker’s March” for ambassadors along Cheapside Tuesday night, with drink specials at Skybar, The Bluegrass Tavern, Wildcat Saloon, Cheapside and the new Parlay Social.
I can’t say that visiting San Francisco next week is one of those “bucket list” items for me that everyone seems to talk about so much these days. However, the chance to enjoy some of the best the city has to offer is hardly an opportunity one passes on. What I now about San Fran could easily be summarized on the back of one those vintage postcards. (more…)
A recent article in the Dallas Observer announced plans by Texas distillers to compete with Kentucky and Tennessee in the production of bourbon. As a life long resident of the Bluegrass State, I know that this a foolhardy enterprise. After all, no one “up here” considers the boys “down there” in Tennessee to be playing the same game anyway. A Tennessee whiskey is, as we all know, a separate category from bourbon (it’s the filtering through sugar maple charcoal that negates its designation as bourbon). So far as we’re concerned, Texas and Tennessee are welcome to duke it out for second place in the American Whiskey category – but there is only one Kentucky Bourbon.
For those who don’t understand the rules (and there are plenty), yes whiskey produced in Texas can legally be called bourbon provided it adheres to the prescriptions laid down by Congress. But does it taste like bourbon? I recently had a chance to sample one of the first bourbons to come out of Texas, and coming from the state where everything is bigger than elsewhere, I was expecting great things. Turns out everything really is bigger in Texas. Including the hype.
Like death, taxes and the assurance that Vice President Joe Biden will say something stupid that embarrasses the White House, few things are as predictable as the appearance of year-end lists and predictions for the coming new year. The seriousness these list gatherers ascribe to their prognostications (which prove about as successful as the Cincinnati Bengals’ play calling) makes them ripe targets for ridicule. At the risk of never being invited back to some of these places, coupled with my long suppressed tendency to be a bit of a smart alec (No! Really you say?), it only seemed appropriate that in the best tradition of David Letterman and the worst tradition of bloggers trying to be comedians, that I should throw out my own year end list of oracular culinary wisdom.