Our latest blog posts Thornton Distilling Company: Deep Roots And Grand PlansOctober 8, 2019Thornton Distilling Company set out on their journey in 2014. But their story reaches all the way back to 1857. That’s when the building they occupy was known as the “Bielfeldt Brewing Co”. In a nod to those who came before, this group is hard at work reviving this once well known, even infamous, building. During prohibition a pair of gangsters, one of them Al Capone, took over this brewery to fuel Chicago with their illicit beer. This time around, the team has ambitions of distilling whiskey, rum, gin, and more. I met the guys in Thornton, IL back in 2017. Since then they’ve gone through a transformation to refocus in a number of important ways. They parted ways with their former distiller, renamed the distillery to better align with their commitment to their hometown, and brought on Ari Klafter as their new Head Distiller. Despite his youthful appearance Ari brings an impressive resume and a new energy to Thornton. He holds a master’s degree in Brewing and Distilling from the International Centre for Brewing and Distilling in Edinburgh, Scotland, and previously served as Assistant Distiller at Privateer Rum. Ari currently serves on the Board of the Illinois Craft Distillers Association. Ari Klafter, Head Distiller, Thornton Distilling Company I got the lowdown from Ari as he walked me through the distillery. We started at the source of all of the water Ari uses throughout the distilling process. A well, in existence since the 1830s, sits 150 feet below the distillery and taps into a limestone aquifer fed from Lake Superior. Limestone filtration is the natural way to filter out iron and produces ideal water for distillation. Ari made a point to say this water is used in every part of his process, from mashing to proofing, even to cool the condensers on their stills. This limestone cave bring water to the distillery from 150 below. I asked Ari what brought him to Thornton. Coming from New York, I wondered how he decided this would be the place to continue honing his craft. He tells me he was drawn in by the team, the facility, and the opportunity to get in on the ground level and shape his own future. Ari has particular interests including gin production, blending, and American Single Malt Whiskey. He’s particularly excited about the latter. I recognized the growth of American single malts in recent years and asked his opinion of the distilleries leading the way today. He thinks the likes of Westland, Balcones, and others are doing great work because they are using their own unique processes. They aren’t just trying to copy Scotish distillers but are instead using their local resources to produce locally unique single malt whiskey. Ari’s settled in and made some important tweaks to the equipment and setup. They currently distill vodka, gin, and single malt with plans for a dark rum. The road is a long one and Ari seems committed to seeing it through. As far as commercial availability, their first product is a pecan whiskey to be followed by a gin, then a dark rum. These first releases come under their “Dead Drop” branding, a name they came up with as a play on the dead drop method used by spies and gangsters to discreetly share information. Their future flagship spirit, the single malt, will likely come out under the Thornton Distilling Co. label. Dead Drop Pecan Whiskey. Bottles are available at the distillery October 2019. The Pecan Whiskey begins as a 5-year-old 100% corn whiskey from MGP. Then it undergoes a labor-intensive process of secondary barrel aging with toasted pecan wood, sourced from Illinois’ last remaining pecan farm, before being macerated with roasted pecans. The whiskey is bottled at 86 proof and available now at the distillery tasting room. You can also look for it in retail at the beginning of next year in Chicago and the surrounding area. I tasted the whiskey, poured from a non-descript bottle, at the distillery’s on-site bar, tasting room, and restaurant, “The Well”, though I did see the final label and it’s worth mentioning that it proudly proclaims “No artificial anything”. This whiskey is first and foremost a whiskey, with a nutty warmth on the palate and subtle notes of pecan through the finish. When I asked Ari to tell me a bit about his process I was treated to some fresh perspectives. Ari greatly values the art of blending to produce a whiskey that’s more than the sum of its parts. He uses different barrel types, toast and char levels, and entry proofs to create what he refers to as a variety of “tools”. A wide and deep palate to draw from when he’s looking for that perfect whiskey to blend into his next batch. Speaking of interesting whiskey profiles; Ari is currently working on an Indiana peated malt whiskey. He described peat as one of the ways he’s found to show terroir in whiskey. Tools of the trade Ari is also a proponent of a lower 110 degree barrel entry proof. Bourbon, as you may know, can come off the still at up to 160 proof but must be 125 proof or lower when it enters the barrel. In the interest of optimizing cost when filling hundreds of barrels per day most large distilleries fill their barrels as close to 125 proof as possible. This allows them to get more whiskey into fewer barrels. For example, some distilleries will empty a barrel of aged 125 proof whiskey then add water to reduce the proof to 100 for bottling. Other distilleries, like Thornton Distilling, using a barrel entry proof of 110 will use less water after aging their whiskey to get it down to 100 proof. Both processes end up with a 100 proof bottle of whiskey; so what’s the difference? Less water added to the fully aged whiskey means more of the aged whiskey makes it into each bottle. Ari describes this process as retaining more of the rich character from the whiskey but also being a bit more expensive than the way the other guys do it. I also met with Andrew Howell who heads up marketing for Thornton Distilling. I’ve been in touch with Andrew on and off since my first visit to Thornton in 2014 and though he may have a single title I get the feeling he’s involved in just about every aspect of this operation. He speaks with enthusiasm about not just the distillery but of the entire town. He’s the Chairman of the Economic Planning Development Committee for the Village of Thorton and is doing everything he can to revitalize this town and make it an attractive place for new families and businesses to thrive. On my way out, Andrew showed off their freshly acquired brewing license. With an initial plan to install 6 taps they will serve beer from local breweries (3 Floyds is just 15 minutes down the road) while honing their own brewing process. As a former brewery it only seems fitting they would once again brew in their newly renovated building. Though I was assured spirits will be their main focus, beer they brew will only be served at The Well to give patrons another option besides the hard stuff. I’m excited to follow what comes next from Ari, Andrew, and the team at Thornton Distilling Co. They’ve spent a few years perfecting their strategy and it appears to be beginning to pay off. But they aren’t resting. Far from it. ... Read more...Bourbon & Beyond 2019 Brought Together 91,000 Fans For Music, Food, And BourbonOctober 2, 2019Bourbon & Beyond, billed as ‘The World’s Largest Bourbon Festival’, wrapped up last week after bringing together 91,000 fans to enjoy nearly 50 amazing bands, Kentucky inspired food, and of course so much bourbon. Now in its 3rd year, the organizers saw fit to provide me with a golden ticket to experience Bourbon & Beyond 2019. I hadn’t been to the first two but I had heard the buzz. The inaugural event in 2017 was a blowout success with a ton of positive reviews. Then in 2018 the weather didn’t cooperate, rain all weekend led to Woodstock-esque levels of mud culminating in the canceling of the final day. Enter year 3. Moved from a smaller river-front venue to the massive Highland Festival Grounds in Louisville, Kentucky. And a killer musical lineup including headliners like Foo Fighters, Zac Brown Band, Robert Plant, The Flaming Lips, ZZ Top and so many more. Excitement and expectations were high. My wife and I packed in as much as we could during our 4-day Bourbon & Beyond road trip. This wasn’t our first Louisville rodeo; we have our absolute must-visits but also hit a few amazing new spots. Read on my bourbon friends. We hit the road Thursday morning to begin our 6-hour drive from the north suburbs of Chicago. Right before we left a friend recommended a church turned brewery in Indianapolis as a stopping point for lunch. And thus the first stop on our pilgrimage to bourbon country. St. Joseph Brewery & Public House didn’t disappoint. From the super-cool converted church interior to the delicious beer flights, to the avocado BLT and sweet potato with bacon soup. Jesus would approve. St. Joseph Brewery & Public House Next stop, Louisville where we checked into the beautiful new Omni Louisville Hotel. More on the hotel later; we literally dropped our bags and ran to meet our good Chicago buddy Marty Duffy and his Glencairn Crystal co-workers. No sooner did we walk into the bar at the Seelbach Hilton, a must-stop historical marvel, then Marty and crew stood up and announced we were heading out to a pre-festival tradition of cigars and bourbon on Michael Veach’s porch. A bourbon author, historian, and member of the Kentucky Bourbon Hall of Fame. If you don’t know, Mr. Veach is a pretty big deal in bourbon circles and someone I was looking forward to meeting. Shenk’s, an annual release, is a legacy brand produced by the Michter’s Distillery.George Washington Rye, distilled at Mount Vernon.Marty Duffy, Michael Veach, the Glencairn Crew, and other enjoying whiskey and cigars on the porch. Michael welcomed us with a southern hospitality you won’t find anywhere else. A cigar in one hand and glass of exactly what you’d expect in the other. We found an open seat on his porch as he offered us a welcome pour of T.W. Bullitt’s Private Stock, a bourbon distilled in the 1960s by a long-shuttered Kentucky distillery. The bourbon was delicious, we finished off the bottle, and a prime example of “they don’t make ‘em like they used to”. But the stories shared by Michael, Marty, and the rest of the front porch crew were the real draw. A quick tour of Michael’s house revealed what I should have suspected. Bottles of bourbon everywhere, in every corner and dotting every shelf. And not just any bourbon, vintage bottles worthy of the finest collection, as well as cataloged samples of all the latest releases. After tasting quite a few whiskeys I had never tried, and likely never will again (LeNell’s Red Hook Rye), my wife and I headed to dinner at Proof on Main before calling it a night. The pipe collection of one Michael Veach. I’m sure this isn’t the complete collection.A sealed mini bottle collection.An award you don’t see every day.Just a small sampling of bottled in front of Michael’s desk.Veach and Marty talking books. Day 1 of Bourbon & Beyond found us in Omni’s Falls City Market sipping Cuban coffee and laying a solid foundation of breakfast burritos. After breakfast, we had an hour to kill before heading to the festival grounds. The new Old Forester Distillery on Louisville’s historic “Whiskey Row” happened to have a couple of spots available on their tour. A lot of distilleries offer tours, some of the first ones I toured years ago are incredibly impressive, Buffalo Trace, Woodford Reserve, Four Roses, etc. With our current bourbon boom, Old Forester decided to rebuild a distillery and visitors center in the very same building where the Old Forester brand was born in 1870. A fully functioning distillery, this bourbon mecha was built around providing a unique experience to visitors. From the display cases of vintage bottles to the glass elevator overlooking the still, to the hands-on barrel charring station this place was built to impress. Touring the Old Forester DistilleryStaves just lying aroundA celebrity barrelThis is where the barrel picks happenOur tasting at the end of the tour You’ve stuck with me this long so here we go; let’s get to the gates of Bourbon & Beyond 2019! The organizers of Bourbon & Beyond, Danny Wimmer Presents, were kind enough to provide us with media wristbands. These turned out to be largely equivalent to the ‘Mint Experience Weekend VIP Pass’. If you’re going for just one day, or to see one or two bands and not much else, then a GA one-day ticket might be all you need. But if you’d like to go for the full 3 days, skip the lines, get close to the stage, have a nice VIP lounge to relax, and value real restrooms then the VIP pass in the way to go. Mr and Mrs Chicago Bourbon getting ready to head inside! The morning of day 1 wasn’t crowded. We sailed through security and had no problem getting any drinks or food we saw. I should mention that before we arrived I downloaded the dedicated Bourbon & Beyond app which let us star the bands, workshops, and speaker panels we wanted to see. Then, 30 minutes before each event, I got a reminder on my phone. Brilliant. After getting cocktails at the Silver Dollar Hunter’s Club pop-up and the Angel’s Envy #toastthetrees garden lounge our first alert came in. We strolled over to the “Better in the Bluegrass” outdoor kitchen to see Chef Edward Lee’s cooking demo. Let me tell you, Chef Lee is hilarious. He may have been loosened up from a few pulls off a bottle of his Maker’s Mark Private Select that he had on stage. But he seemed like a really cool guy. Cool enough to walk over during his demo and hand me his bottle to take a swig. A bottle that stayed in my hand literally 2 seconds before a stage manager ran over and grabbed it from me. I guess they frowned upon that? Chef was joined on stage by Louisville Mayor Greg Fischer who helped craft a delicious fried bologna and bacon sandwich for the audience to sample. As the mayor took his sip from the bottle of Maker’s he commented, “I’m probably the only elected official in America who can drink from a bottle of bourbon on stage and no one bats an eye.” (Chef Lee did toss me a bottle of his Sambal Hot Sauce as a consolation. And he snuck me a sip of his Maker’s barrel at the end of his cooking demo. A Maker’s 46 recipe that’s a blend of toasted French spice, baked American, and French Cuvée staves.) Chef Edward Lee takes the stageMy consolation for not chugging from Chef Lee’s bottle of Maker’s MarkThe “Hot Lee” sandwichChef Lee and Louisville mayor Greg Fischer crafting the perfect sandwich Here’s a good time to give a little more detail of what Bourbon & Beyond is, and what it isn’t. It’s definitely a music festival. If you like the lineup you’ll be happy with the stages, the sound, the amenities, etc. It’s also a food festival with dozens of vendors serving a ton of different food from small plates to full meals. You’ll pay a premium for drinks unless you have the “Beyond VIP” package which includes an open bar. There are back-to-back workshops, speaker panels, and guided tastings on two smaller stages. These go on pretty much all day and were one of the coolest parts of the weekend. Some of the speakers were chefs, most speakers were involved in the bourbon industry. Master Distillers, blenders, maturation experts, bloggers, all hosted panels, and free bourbon tastings. I had the opportunity to meet and talk with many of the people responsible for making bourbon what it is today. (See a bunch of the photos below). If you’ve been to other bourbon festivals in Kentucky with white tablecloth dinners and pour after pour of impossible to find bourbon that’s not what this is. Yes, I had the chance to taste the 2019 Old Forester Birthday Bourbon (Tropical fruit on the nose with some banana notes and the familiar OF spicy finish), the new Maker’s Mark “RC6”, and even a pour of Pappy 15. But tastings of those were very limited. As a bourbon lover I had a great time but just remember that bourbon is a part of this festival, not the only part. The rest of day 1 was equally awesome. Through the afternoon we saw Joan Jett & The Blackhearts, LIVE, and The Flaming Lips. We also sat in on panels “Whiskey Women”, “Bourbon Disruptors”, and “What is a Master Distiller”. Marianne Eaves, former Master Distiller at Castle & Key, shared that since leaving the distillery she’s been traveling and planning her next move. She’s interested in experimenting with barrel finishing. Specifically by using different species of Brazilian woods. “This is for people who like things that taste good.” – Bill Samuels Jr. talking about Makers 46 John Fogerty and Foo Fighters closed out the first day. Both of them had incredible stage presence and put on great performances. I didn’t realize how many John Fogerty songs I knew until I recognized just about every song he played. If you had told me Fogerty and his two sons would be one of the best acts I saw I wouldn’t have believed you. On day 2 we arrived as the gates opened at 11:00am to a beautiful morning of 80 degrees and slightly cloudy. Perfect festival weather. We started the day at the side stages with “Bourbon Storytime”, moderated by Fred Minnick. Fred is a Wall Street Journal bestselling author, bourbon curator & tasting expert. He runs Bourbon+ magazine, co-hosts the Bourbon Pursuit podcast, and he was heavily involved in all bourbon aspects of Bourbon & Beyond. Fred even curated a dozen single barrel selections for his own “Minibar” near the festival entrance. Will Reigle and Fred Minnick Photo Credit: alfonsomonroy.comPhoto Credit: alfonsomonroy.com The second workshop, titled “Barrel Finish vs Traditional Bourbon”, discussed a topic I’m very interested in. How the bourbon industry is evolving and innovating by using barrel finishes, and how some distilleries are pushing forward without jumping on the barrel finishing bandwagon. Wes Henderson from Angel’s Envy spoke for barrel finishing while Shane Baker of Wilderness Trail talked about his approach using science to perfect his craft in lieu of a “finishing” process. Both made strong points, there’s no arguing with the success of Angel’s Envy. But I was impressed by the sweet mash Wilderness Trail Bourbon and will be following Shane closely. When in doubt, meet at the giant barrel “A 4.5 year old barrel gives up about 2lbs of sugars.” – Shane Baker of Wilderness Trail Our last bourbon workshop of the day was quite the spectacle. A line formed 2 hours in advance for “The Van Winkle Family” talk and tasting. Moderated by Fred Minnick; Pappy’s grandson Julian took the stage with his son Preston and daughter Carrie (one of triplets!). The Van Winkles took this opportunity to discuss/explain/defend the extremely limited supply of their bourbon. In a nutshell, they said they are making as much as they can. Predicting market demand 23 years into the future is tough. They claim not to be facilitating an artificial shortage. Julian talked about their relationship with Buffalo Trace, the distillery where Pappy Van Winkle is contract distilled. He praised the distillery and said they are very happy with their arrangement, going on to say they retain full control over the product and he has no plans to open a distillery of their own. “We are working with Buffalo Trace to differentiate ORVW from Weller.” – Julian Van Winkle Fred pushed more on the supply vs demand topic and Preston revealed that they’ve “recently spent a lot of money defending the brand” from secondary market sales. They believe the Craigslist and Facebook groups where Pappy is sold at a huge markup are hurting bourbon consumers. If you are into the bourbon scene deep enough you’ll know that over the last couple months Facebook has cracked down on groups where bourbon is bought and sold, closing many of them. It turns out the Van Winkles were one of the driving forces behind this crackdown. Juicy stuff! Carrie chimed in a few times expressing her desire to be more involved in the family business. She seemed a bit salty that, from what I could tell, it’s the boys that handle the bourbon. It was interesting to see them speak on stage in this forum. A theme I noticed through all of these panels was a sense of authenticity. So often public statements are filtered through or prepared by marketing teams. At Bourbon & Beyond I felt like we got an inside look at the bourbon industry. Straight from the people who founded our favorite brands and poured their life’s work into ensuring their success. The sign reads “Pickup any guitar & play” Day 2 closed out with Trey Anastasio Band, Darryl Hall & John Oats, and Robert Plant & The Sensational Space Shifters. I’m going to admit, we came for the bourbon and while we stayed through the closing act on day 1, we decided not to fight the tens of thousands of people trying to get an Uber on days 2 and 3. My advice for next year is to either leave the festival reasonably early, be prepared to wait a long time for a ride, or take advantage of the option to camp on the festival grounds. (I’m definitely going to look into renting an RV ahead of next year.) With our Saturday evening ahead of us we took our Uber straight to one of the best restaurants in Louisville. In the basement of a house in the “Germantown” neighborhood, you’ll find Hammerheads. A no-frills cozy gastropub serving smoked truffle mac and cheese, duck sliders, pork belly tacos and more. The food is amazing. They serve beer, no bourbon, but the sacrifice is worth it. Smoked mac & cheese with truffle oilPork belly tacosSoft shell crab tacos On Sunday morning we grabbed breakfast at Harvest, a great brunch spot, where we saw Chef Graham Elliot walk by with his entourage. I feel we made the right restaurant choice when a celebrity chef is hanging out in the vicinity. We started our final festival day with a workshop titled “Old Fashioned vs Manhattan”. Moderated by Jordan Moskal of Breaking Bourbon, the panel included Jackie Zykan, Master Taster for Old Forester, and others battling it out for cocktail supremacy. Jackie threw the first punch by sharing “When learning how to make a Manhattan I knew I got it right when it tasted horrible. Because Manhattan’s are gross.”. (Jackie also shared that she is working on blending low yield barrels for a new OF release.) Breakfast at HarvestYou really shouldn’t make a Manhattan without these With a couple of cocktails under our belt, it was time for “Sweet Mash: The Revolution in American Whiskey”; where Blake Riber of Bourbonr.com led a discussion with Caleb Kilburn of Kentucky Peerless Distilling Co. and Shane Baker of Wilderness Trail. Two men leading the sweet mash charge in today’s bourbon boom. When asked how he maintains consistency when using a sweet mash process, Shane explained that the widely accepted thought of ‘sour mash = consistency’ is a myth. He said, “How can you expect a consistent product when you’re constantly taking leftovers from your last batch and dumping them into your next one? I can guarantee a level of quality when I clean my stills after every run. That’s something I’ll defend all day.” During the talk, we tasted the newly released Peerless Bourbon and Rye alongside Wilderness Trail’s Bourbon and Rye. Rye isn’t really my thing so I’ll let someone else comment on those but both bourbons I tasted are very good. Two bottles I would buy with my own money. “There’s so much bourbon going around I think I nosed my microphone earlier.” – Peggy Noe Stevens We saw a few more panels before putting up our feet up in the air-conditioned Bardstown Bourbon Company lounge. There we sampled their “Fusion Series 1” and “Discovery Series 1”. The Discovery is a great bourbon in its own right. A blend of complex and mature high corn mashbills sourced by the team and blended into an impressive bourbon. The Fusion is also a blend but this bourbon contains 60% of BBCo’s own 2-year wheated and rye bourbons. I feel the Fusion shows potential but needs a few more years in oak to really shine. As the evening breeze came through and ZZ Top took the stage we made a final stop at the aptly named “Flight School” tent. Hosted by the Kentucky Bourbon Trail we accepted their challenge of tasting and attempting to identify four bourbons. Late in the day, this was not an easy task though it was fun and a great little competition to close out the festival. We hesitated to leave the fairgrounds, after nearly 30 hours over 3 days it became almost expected that we would be back tomorrow. Not content to end our Louisville visit quite yet we headed over to another one of our favorite restaurants, Garage Bar, where we sat outside and shared a coal-fired pizza while I knocked the festival dust off my hat and we strategizing next year’s Bourbon & Beyond. This year we partnered with Bourbon & Beyond to give away 2 sets of full weekend passes to the festival. If you’d like a heads up when we give away tickets next year just signup below! This guy... Read more...Bourbon & Beyond 2019: What To ExpectAugust 6, 2019Chicago Bourbon is heading to beautiful Louisville Kentucky this September for the third edition of the Bourbon & Beyond music, food, and bourbon festival. I’ve heard incredible things about this event in previous years. If you’re planning to attend please reach out to me directly and let’s get together for a drink in Louisville. Tickets available here. [email protected] The World’s Largest Bourbon Festival, Bourbon & Beyond, makes its anticipated return to Louisville, KY Friday, September 20, Saturday, September 21, and Sunday, September 22, expanding to three days full of incredible music, unique culinary events, and unmatched experiences from the region’s best distilleries at the new Highland Festival Grounds At KY Expo Center. In addition to an unforgettable lineup of bourbon and chefs (see the full lineup of participating distilleries below), music performers include a unique mix of rock, roots, bluegrass and folk acts led by Foo Fighters, Robert Plant And The Sensational Space Shifters, the Zac Brown Band, John Fogerty, Daryl Hall & John Oates, and ZZ Top. Additional acts include Nathaniel Rateliff & The Night Sweats, Trey Anastasio Band, Leon Bridges, The Flaming Lips, Alison Krauss, Edward Sharpe And The Magnetic Zeroes, +LIVE+, Grace Potter, Little Steven & The Disciples Of Soul, and Joan Jett & The Blackhearts, among many others. In total, more than 45 artists will play on three stages, including the side-by-side Oak and Barrel main stages and a bluegrass stage that will be curated by the genre’s leading authority, The Bluegrass Situation. Held during Bourbon Heritage Month, Bourbon & Beyond also celebrates the craftsmanship behind award-winning spirits, master distillers and world-class chefs. Bourbon author, Amazon Prime host (Bourbon Up) and expert Fred Minnick has curated one-of-a-kind tastings and seminars celebrating Louisville’s world-renowned distilleries, while culinary curators Edward Lee (The Mind of A Chef) and Anthony Lamas (Seviche) will team up to arrange special food experiences that will be announced soon. Bourbon & Beyond exclusive VIP packages, General Admission tickets, camping and hotel packages, as well as special event tickets, are on sale now at www.BourbonandBeyond.com. As the festival’s centerpiece, the Kroger Big Bourbon Bar presented by Louisville Courier-Journal, will feature more than two dozen hand-selected bourbons from top distilleries, and a unique opportunity to enjoy bourbons and exclusive one-time specialty cocktails from 1792, Angel’s Envy, Barrell Bourbon, Coopers’ Craft, Elijah Craig, Four Roses, Jefferson’s, Jeptha Creed Four Grain Bourbon, Kentucky Peerless, Michter’s, Rebel Yell, Old Forester, Stonehammer, Wild Turkey. As part of this innovative partnership and Kroger’s commitment to Zero Hunger | Zero Waste, 25 cents will be donated directly to Dare to Care Food Bank (www.daretocare.org) from every ticket sold. Dare to Care Food Bank works to ensure that no one in our community lacks enough food to live an active, healthy lifestyle, and Kroger’s Zero Hunger | Zero Waste initiative is their bold plan to end hunger in our communities and eliminate waste in their company by 2025. New for 2019, The Beyond Bourbon Bar will be the largest non-bourbon bar at Bourbon & Beyond, offering a selection of fine whiskies. Patrons are invited to select their cocktail, choose their whiskey, and enjoy these flavors from outside Kentucky. Participating brands include: 291 Colorado Whiskey, Balcones Distilling, Catoctin Creek, Uncle Nearest and more to be announced. Fred Minnick’s Mini Bar presented by Bourbon Women Association–hosted by the Bourbon & Beyond bourbon curator–will showcase craft selections from Louisville’s world-renowned distilleries. Acclaimed Louisville whiskey bar The Silver Dollar will operate The Hunter’s Club, where attendees can find vintage bourbons dating as far back as the 1930s, as well as contemporary collectibles. The list of participating bourbon brands at Bourbon & Beyond includes 1792, Angel’s Envy, Barrell Bourbon, Blade and Bow, Boone County Distilling, Bulleit, Coopers’ Craft, Elijah Craig, Evan Williams, Four Roses, Jefferson’s, Jeptha Creed Four Grain Bourbon, Jim Beam, Kentucky Peerless, Knob Creek, Larceny, Maker’s Mark, Michter’s, Old Forester, Rebel Yell, Stonehammer, Wild Turkey, Willett, and Woodford Reserve. Whiskey and other spirits partners include 291 Colorado Whiskey, Balcones Distilling, Catoctin Creek, Cooper and Thief, High West Distillery, Jack Daniel’s, Robert Mondavi Private Select, Smooth Ambler, Southern Comfort, Uncle Nearest, Tito’s Handmade Vodka and Z. Alexander Brown Wine. In addition to performances from top music artists, and various onsite attractions, attendees at Bourbon & Beyond will enjoy a variety of onsite food and beverage offerings that celebrate menus and flavors inspired by Kentucky. Curated by Southern Hospitality Concessions LLC, DWP’s affiliate concessionaire, selections from the following local and regional restaurants will be available: 502 Café, Boss Hog BBQ, Cellar Door Chocolates, Chicago’s Dog House, Couvillion, Martin’s BBQ, Eli’s BBQ, Gelato Gilberto, Heine Brother’s Coffee, Hull and Highwater, Island Noodles, Joella’s Hot Chicken, Longshot Lobsta, Merle’s Whiskey Kitchen, Midway Café, Mikes Kentucky Kitchen, Phat Daddy’s Creole, Pie Baby Wood Fired Pizza, Red Top Dogs, River Road BBQ, Spicy Pie Pizza, Tumbleweed, and much more. Additional bourbon, food & beverage, and other experiences available onsite include: Jack Daniel’s No. 7 Sports Bar, where guests can enjoy NFL and college football games Lagunitas Craft Beer Bar High West Distillery Whiskey Train Fred Minnick’s Mini Bar presented by Bourbon Women Association Kentucky Bourbon Trail® Flight School, where you can learn from the experts as you taste flights of selected bourbon along this iconic trail Tiki Barrel Bar presented by Jim Beam The Char House presented by Brown-Forman Jailhouse BBQ presented by Larceny Bourbon Knob Creek Bar Tito’s Handmade Vodka Airstream Bar Maker’s Wanted Bar presented by Maker’s Mark Boone County Distilling Back Porch Bar Mardi Gras Bar presented by Southern Comfort Stitzel-Weller Bar featuring Bulleit; and Blade and Bow Smooth Ambler Whiskey Wagon The Speakeasy The Angry Orchard Tree Bar Fxck Cancer / Dyin 2 Live Dreams Program Mint Julep Experiences (exclusive distillery excursions) Take Me Home The Music Experience Bourbon & Beyond partners include 291 Colorado Whiskey, 1792, Angel’s Envy, Angry Orchard Hard Cider, Balcones Distilling, Barrell Bourbon, Blade and Bow, Boone County Distilling, Bourbon Women Association, Bulleit, Catoctin Creek, Cooper and Thief, Coopers’ Craft, Eagle Nest Outfitters, Elijah Craig, Evan Williams, Four Roses Bourbon, Fxck Cancer, GE Appliances, High West Distillery, Jack Daniel’s, Jefferson’s, Jeptha Creed Distilling, Jim Beam, Kentucky Bourbon Trail®, Kentucky Distillers Association, Kentucky Peerless, Kentucky Tourism, Knob Creek, Kroger, Lagunitas, Larceny, Louisville Tourism, Maker’s Mark, Metro by T-Mobile, Michter’s, Rebel Yell, Red Bull, Robert Mondavi Private Select, Old Forester, Smooth Ambler, Stonehammer, Southern Comfort, Take Me Home, The Music Experience, Tito’s Handmade Vodka, Uncle Nearest Whiskey, US Marine Corps, Wild Turkey, Woodford Reserve, Z. Alexander Brown Wine and Zyn. Danny Wimmer Presents is proud to team up with Calling All Crows’ Here For The Music campaign to prevent sexual violence at live music events. Specifically, the Calling All Crows team will provide prevention training to staff and volunteers leading up to DWP’s Louisville festivals–Hometown Rising, Bourbon & Beyond and Louder Than Life–and will educate attendees on how to promote community safety through outreach onsite and messaging from each festival. Calling All Crows, founded by musician Chadwick Stokes and tour manager Sybil Gallagher in 2008, partners with musicians and fans to create change for women through direct service and activism. Through their Here For The Music campaign, they have partnered with 60+ venues, artists, and festivals to train 1500+ music professionals and fans, educate 10,000+ fans through outreach efforts, and consult on 10+ policies. For more information, visit: www.callingallcrows.org/hereforthemusic The Highland Festival Grounds At KY Expo Center are located at 937 Phillips Lane in Louisville, Kentucky. Festival doors open at 11:00 AM daily. Bourbon & Beyond is produced by Los Angeles-based Danny Wimmer Presents, one of the largest independent producers of destination music festivals in America. DWP events include Aftershock Festival, Bourbon & Beyond, Chicago Open Air, Epicenter Festival, Hometown Rising, Louder Than Life, Sonic Temple Art + Music Festival, and Welcome To Rockville. For more information on Bourbon & Beyond please visit: Website: BourbonAndBeyond.com Facebook: @bourbonandbeyond Instagram: @bourbonandbeyond Twitter: @bourbonNbeyond Hashtag: #BourbonAndBeyond We believe in quality before quantity. Please drink responsibly.... Read more...Camping in Bourbon Country: A Definitive GuideApril 30, 2019The weather is warming up in the midwest which means it’s time to stow away our North Face Puffer Jackets and get out our camping gear. After a long, hard winter in the Windy City, get the rest and relaxation you deserve with a night spent under the stars with a whiskey in hand. Before you reserve a spot at just any ol’ campground, pour yourself an Old Fashioned and do your research. The midwest is teeming with secluded, open-air sites within a short drive from Chicago. Whether you’re looking to pitch a tent on the beach or in a canyon; you, your friends, and your flasks are sure to love these top camping spots. 1. Indiana Dunes State Park Image by David Mark Pack a bottle of Koval bourbon, your hiking boots, and Fido before heading out to this idyllic, dog-friendly camping getaway in Chesterton, IN. With nine miles of hiking trails, smelt fishing, and miles of beachfront, this protected land nestled against Lake Michigan combines perfectly with your cocktail of choice and is sure to take the edge off. And once you’ve reached the Dunes you’re more than halfway to Journeyman Distillery. 2. Shabbona Lake State Park Stay close to the well with a camping trip just down the road from Whiskey Acres. This popular distillery in Northern Illinois specializes in whiskey, bourbon, and vodka that is grown, harvested, distilled, and barrelled on the same land. While on a camping excursion at Shabbona Lake State Park, pop in for a tasting and buy some spirits to enjoy around the campfire later. As if being a short drive away from a distillery wasn’t enough to make a reservation at Shabbona Lake, this camping ground offers cushy accommodations for anyone in the mood for a luxury camping experience. Whether you rent a cabin or bring your own tent, you’ll enjoy electricity, showers, vehicular access, and a boat launch. Better yet, if you forget ice to go with your whiskey, there’s a camp store right on site. 3. Illinois Beach State Park What goes better together than whiskey, camping, and a large group of friends? This beach campground on the shore of Lake Michigan welcomes large groups so long as you register in advance. Start each morning with an Irish Coffee before heading out for a hike among prickly pear cactus, cattails, and black oak. This diverse landscape includes marshland, forests, and desert-like dry areas, making it one of the most beautiful settings in America. Campers also have access to two swimming areas, but be warned that there aren’t always lifeguards on duty. Whiskey and water are best when mixed in a glass – Don’t drink and swim! 4. Starved Rock State Park Image by Yinan Chen There’s a good chance you’ve heard of this popular campsite, and for good reason. Starved Rock State Park is every bit as magical as it’s talked up to be. A weekend spent at this top camping spot is sure to be full of the 4 W’s: Waterfalls, wildflowers, wildlife, and whiskey. Hike in the park’s 18 canyons, explore nearby historical landmarks, and spend your nights around a campfire or curled up inside the charming cabin lodge. 5. Rock Cut State Park If you’re looking for more excitement than just sipping whiskey around the fire, venture further from home for a camping experience full of things to do at Rock Cut State Park. With two lakes, hiking trails, horseback riding, and paddle board rentals, you’ll be glad to mix a Boulevardier and finally kick your feet up when the sun goes down. This summer, enjoy your whiskey the way nature intended: with friends in the great outdoors. Take a break from the bustle of Chi-Town at any of these top camping spots, but don’t forget to explore things to do wherever you end up and bring the bar along with you!... Read more...Is The Time Right For A Blanton’s SFTB U.S. Release?March 26, 2019Blanton’s Original Single Barrel Bourbon is an extremely popular bottle in the Buffalo Trace lineup. But did you know the version we have here in the U.S. is not the only one produced at the Buffalo Trace Distillery in Frankfort Kentucky? The Buffalo Trace Distillery distills, ages, and bottles: Blanton’s Original Single Barrel Bourbon (93 proof)Blanton’s Gold (103 proof)Blanton’s Straight From The Barrel (120+ proof)Blanton’s Special Reserve (80 proof) Various other limited and duty-free bottlings with black, silver, and limited edition art labels bottled at various proofs also exist. Blanton’s GoldMostly clear label with gold font and a gold horse stopper Blanton’s Straight From The BarrelDistinct paper label with specific barrel details in a white “table” Blanton’s Original Single Barrel Bourbon is the only edition currently available in the United States market. Why is this? Well it’s not uncommon for distilleries to produce foreign market only bottlings. Four Roses also does this with their “Super Premium” bourbon destined only for Asian markets. (I’ve had the opportunity to taste this Four Roses a few times and would describe it’s flavor profile as somewhere between Yellow and Small Batch.) Four Roses Super PremiumAsian market only release The Blanton’s brand isn’t owned by Sazerac, the parent company of the Buffalo Trace brand. While Sazerac owns Buffalo Trace, Eagle Rare, Stagg etc they don’t own the Blanton’s brand (or Old Rip Van Winkle / Pappy Van Winkle for that matter). The company that owns Blanton’s is Age International, in turn owned by Takara Shuzo Ltd, of Japan. Takara bought into the Buffalo Trace distillery in 1991 and purchased the Ancient Age brands in 1992 including Blanton’s, Elmer T Lee, and Ancient Age. The Buffalo Trace Distillery does produce all of these various Blanton’s editions. Yes, Gold and SFTB are produced in Frankfort Kentucky though all supply is shipped overseas. If you want a bottle of one of these foreign bottles it will be shipped overseas and only then can you buy it from a 3rd party online retailer and have it shipped back to the U.S. This has been the way of the world for decades. Why am I bringing this up now? Tariffs. During the first half of 2018 U.S. whiskey exports to EU increased by a whopping 33% compared to the same period in 2017. Big brand owners like Brown-Forman and Sazerac saw the increase in export tariffs coming. They shipped as much whiskey as they could overseas to beat the looming tariff increase. The more they could get into foreign markets in early 2018 the less they would need to export post-tariff increase. Unsurprisingly, exports to the EU in the second half of 2018 dropped by 13.4%. Producers haven’t raised the price of a bottle of American whiskey in Europe which means they are eating the cost of the tariff increase. (The 25% tariff was implemented in June 2018 and remains as of today.) Eventually the pre-tariff in-country supply of EU bourbon will dry up. Buffalo Trace doesn’t sell Blanton’s Gold and SFTB in the U.S. I can’t tell you why they didn’t begin doing this years ago as bourbon’s popularity rose. I can tell you, according to Chuck Cowdery, the Blanton’s brand was originally developed for the Japanese market. Maybe we’re lucky to have any Blanton’s in the U.S. at all? Blanton’s Original is awesome, these other two releases are even better in my opinion. I think they would fly off the shelves in the U.S. Especially if priced in-line with the European MSRP, I think around $80US for Gold and $110US for SFTB. The cost to export this Kentucky made product to the EU is now 25% higher than it was a year ago. In other words, they now have increased financial incentive to sell these bottles in their own backyard instead of shipping them overseas. Of course they could raise prices in foreign markets or simply reduce production and continue to let these barrels age. Blanton’s bottling linecredit Buffalo Trace Distillery I spoke with an employee of Age International last year who unofficially told me it isn’t them holding up a U.S. release. That likely leaves Sazerac who’s made the decision not to bring these labels to U.S. bourbon consumers. Given that they even have their staple Buffalo Trace Bourbon on allocation now I guess it shouldn’t surprise me that they are holding back other labels. I’m left to assume it’s either a supply issue (not likely), “the way it’s always been done”, or a financial decision. If restricting certain bottles to foreign markets is a financially motivated decision, that got a lot less attractive eight months ago. Bourbon fans like myself can continue to hope one day we’ll be able to buy these excellent bottles at a local liquor store. Until then, bring an empty suitcase on your next trip overseas. I’d love to hear your comments, theories, insider info in the comments below.Source of export numbers: https://www.reuters.com/article/us-usa-trade-bourbon/u-s-whiskey-exports-dry-up-as-tariffs-bite-idUSKCN1R2098... Read more...Illinois Craft Distillers May Get A Major Boost Due To This Newly Introduced LegislationFebruary 26, 2019On February 14th 2019 two bills introduced to the Illinois General Assembly, with both House and Senate sponsorship, have the potential to change the financial future of Illinois craft distillers. In this article I’ll highlight the proposed changes and the impact they stand to have on the future of craft distilling in Illinois. Where do we stand today? Let’s start with the current landscape for craft distillers and how it differs from other alcoholic beverages like beer and wine. Illinois producers of beer and wine enjoy significant freedoms not afforded to spirits distillers. For example, they are allowed to transfer and sell their spirits at different physical locations they own without going through a distributor. This allows them to brew their beer in a more affordable industrial location yet sample and sell it at more urban locations accessible to the masses. Beer and wine producers are allowed to sell alcohol from other producers in their tasting rooms; giving consumers more reason to stick around and increasing tap room sales. Small producers of beer and wine also enjoy the financial benefit of self-distribution until they are large enough to strike a deal with a distributor. Warehousing product is yet another sticking point for distillers as their options for storing spirits is severely restricted when compared to other alcohol producers. And finally, there’s the elephant in the room that is direct to consumer sales. Craft distillers are allowed to sell up to 2,500 gallons per year in their distillery gift shops, and not a drop more. What changes are being proposed? The Illinois Craft Distillers Association (ICDA) is backing new legislation to modify some of the above rules and allow craft distillers new opportunities to grow this industry. By amending the Liquor Control Act of 1934 craft distillers will be allowed some of the same freedoms that enabled the craft beer industry to explode nearly two decades ago. When I spoke with Noelle DiPrizio , ICDA President, she had this say. “We are working with a lobbyist for the first time in an effort to make progress in updating the laws for Craft Distillers who are seeking parity with other Illinois makers, the Brewers and Wine Makers. All of the points in our bills have been changed in laws impacting Craft Brewers and Wine Makers to allow them to grow and make Illinois a place that businesses want to establish themselves. We see our businesses having the ability to contribute to Illinois through tourism, job creation, supporting farmers and increasing the economic impact on small towns and out of the way destinations.” Satellite Locations “…a craft distiller tasting permit license shall allow the licensee to sell and offer for sale at (i) the craft distiller’s licensed premises and (ii) at up to 2 additional locations for use and consumption and not for resale.” The bills propose to allow distillers to obtain a craft distiller tasting permit license allowing the sale of spirits at the distillery as well as up to two additional locations. Currently Illinois distiller direct to consumer sales are restricted to their physical distillery. Sale of Other Alcohol “Provides that a craft distiller license and a craft distiller tasting permit license shall allow the sale and offering for sale at retail for use and consumption on the premises specified in the license any form of alcoholic liquor purchased from a licensed distributor or importing distributor.” This provision allows distillers to sell alcohol from other producers in their tasting rooms. Currently, only alcohol produced on premise at the distillery may be sampled and sold to visitors. This restricts the sampling or sale of cocktails containing alcohols not produced by the distiller. The change would allow distillers to sell up to 5,000 gallons per year of “3rd party” alcohol. Last year this privilege was extended to Illinois craft brewers. They are allowed to sell beer and cider from other brewers, though not wine or spirits. Limited Self-Distribution “…a self-distribution exemption to allow the sale of not more than 2,500 gallons of the exemption holder’s spirits to retail licensees per year.” The third goal laid out by the Illinois Craft Distillers Association (ICDA) and identified in this bill aims to allow limited self-distribution. This would potentially delay imposing the “three-tier system” requirements on craft distillers up to a certain size. Craft brewers are able to make their own sales calls, sell, and deliver beer to on-premise retail accounts (bars and restaurants) all without engaging a distributor. They can do this until they reach a certain size. Make no mistake, this is hard work. In addition to the chores/joys of brewing they are running a business and hitting the streets to both sell and deliver their beer to bars and restaurants. But often something in shorter supply than time, is money. This makes it worthwhile for breweries to self-distribute for as long as they can until they can afford to cut a full-time distributor into their revenue. Dave Dahl, founder of Lo-Rez Brewing, had a few thoughts to share with us on the topic of self-distribution. He says that as the trend for consumer’s to “look local” increases it is important for him to have strong relationships with local bars and restaurants. This is a built-in advantage of self-distribution. Dave went on to say that, in the beer world, going through a distributor results in an immediate 25-30% reduction in his revenue, the discount provided to the distributor. He surmised that like a small craft brewery, craft distillers pushing low volumes may not be at the top of a distributors mind compared to their larger accounts. As the owner of his brewery, customer relations is always at the top of Dave’s mind. On the other hand, says Dave, there are trade-offs to starting your business without the help of a distributor. There’s the opportunity cost of spending days on the road meeting with bar managers that a distiller would otherwise spend at the distillery. There are the hard costs of time spent managing orders, making deliveries and fielding phone calls. Distributors play an important role as distilleries mature. Dave circled back to say that, in his opinion, self-distribution is a valuable option for a start-up brewer or distiller and a tool that he uses while growing his own brewery. Warehouse Storage Permits “Provides that a craft distiller warehouse permit license may be issued to the holder of a craft distiller tasting permit license and shall allow the holder to store or warehouse up to 500,000 gallons of spirits manufactured by the holder of the permit.” As it stands today distillers are restricted in where they can store their spirits. This can be be especially troublesome when talking about aged spirits such as bourbon. Every barrel filled must find a home to rest for months, years, or even decades. This provision allows distillers more flexibility in where they can store their spirits. Increase Direct to Consumer Sales “Provides that certain craft distillers may sell up to 10,000 gallons (instead of 2,500 gallons) of spirits to non-licensees.” At the end of 2018, as we approached the holiday season, some Illinois craft distillers ran into this unfortunate limit. I remember seeing this post from Blaum Bros. showing that they reached the 2,500 gallon limit and were prohibited from selling bottles to consumers at their distillery. Not being able to sell your product is a pretty big deal any time of year. But it hits especially hard at the holidays, the busiest time of the year for alcohol sales. View this post on Instagram A post shared by Blaum Bros. Distilling Co. (@blaumbros) Today, distillers are allowed to sell directly to consumers in their tasting rooms. If you’ve ever been on a distillery tour you’ll be familiar with the freedom of tasting then purchasing your favorite bottles before walking out the door. However distillers are limited to selling just 2,500 gallons of their spirits per year directly to visitors. Once they hit that hard limit they must clear their shelves until the calendar flips. The bills proposed earlier this month suggest raising this limit to 10,000 gallons per year. This change directly impacts the bottom line of a craft distiller and provides them much needed revenue to expand operations. Craft breweries in Illinois have no limit on the amount of beer they can sell from their tap room each year. Craft distillers need off-premise retailers to succeed in getting their brands in front of consumers. But selling their spirits through these retailers costs them. When sold via a distillery gift shop the distillery keeps a much larger piece of the revenue for themselves. The more they can sell themselves, the higher the profit per bottle. This article from The Daily Beast breaks down the cost of a bottle of bourbon: Why Is Bourbon So Damn Expensive? Final thoughts Running a business is hard work. Running a strictly regulated business is even more challenging. The transition from less than 1,000 U.S. breweries in the mid 90’s to over 6,000 today was made possible in part by reasonable regulation that encouraged growth. Consumers today have many high quality beer options from national to local breweries. This competition has raised the bar for beer quality in the U.S.. When scouring the Internet looking for the average cost to open a brewery a number often cited is $1 million, though it’s certainly been done for less. On the other hand, the average cost to open a craft distillery in the U.S. is $3 million to $5 million, according to industry consultants Thoroughbred Spirits Group. The craft spirits industry is growing with the potential to continue to do so. Today the number of craft distilleries in the U.S. is above 1,800 with double digit year over year growth. Prior to the years leading up to prohibition that number peaked over 8,000. Shouldn’t we provide craft spirits producers the same growth opportunities afforded to beer and wine producers? If you think so, you can find direct contact information for our state representatives supporting these measures at the links below. Reach out and let them know you support these important changes. Links:Illinois Craft Distillers Association Statement Illinois General Assembly House Bill 2674 Illinois General Assembly Senate Bill 1672... Read more...Whiskey Events for Your Chicago ValentineFebruary 12, 2019Anyone who has ever lived near one of the Great Lakes knows that “lake effect snow and weather” is no joke. The “Windy City” of Chicago delivers some frigid temperatures during the winter months. Fortunately, with numerous distilleries both in and near the city, Chicago also provides some excellent opportunities to “warm up” with a whiskey.Although whiskey, and other alcohols, heat up the skin temperature temporarily, they actually lower the body temperature. Essentially, whiskey makes someone feel warmer for a short time. But, when entrenched in a freezing Chicago winter, anything that makes a body feel warmer for any amount of time might be a good thing. Also, whiskey possesses other possible health benefits like promoting a healthy heart, reducing stress, and preventing dementia. Just make sure you coordinate rides or public transportation before you go. Whiskey-lovers tend to be extremely passionate about their alcohol (among other things). Keep reading for some excellent deals to celebrate this Valentine’s Day in Chicago: Galentine’s Day Bourbon Brunch Logan Square, ChicagoFebruary 23rd 11:00 am to 1:00 pm. Cost: $45. Hosted by Bourbon Women Chicago, J. Henry and Sons, Wisconsin Straight Bourbon, and Longman and Eagle, this bourbon brunch presents a delightful opportunity to celebrate with your gal pals. The event includes food and bourbon cocktails. Non-member cost is $60.00 but join before registering and pay only $45.00. Untitled Supper Club Unbridled Valentine’s Day Edition February 14th with dinner beginning at 4:30 pm and show at 9:00 pm. Slique Jay Adams with Valentine’s Day Menu February 15th with dinner starting at 4:30 pm and show at 8:00 pm. This speakeasy-style Chicago restaurant, serves up whiskey, food, and music. Two special events are scheduled for Valentine’s Day. The first is their weekly Unbridled event (special Valentine’s edition) that includes burlesque, circus, contortion, and other variety performers. The prix fix menu includes optional cocktail pairing. The Saturday the 15th show features Chicago Neo Soul/R&B singer and songwriter, Slique Jay Adams with a special Valentine’s dinner. Untitled has received the Michelin Bib Gourmand award six times. They serve over 550 American whiskeys. Chocolates and Cocktails Class Koval Distillery February 14th 7:00 pm to 9:00 pm. Cost: $75.00. In collaboration with Vosges Haut-Chocolat, a Chicago based, women-owned chocolatier, this Valentine’s Day event combines scrumptious chocolates with rich, delectable cocktails. Pairings consist of truffles made from internationally sourced ingredients and Koval mini cocktails. Located in Chicago’s first distillery on North Ravenswood Avenue, Koval produces organic whiskey in its own signature style by using only the “heart” cut of the distillate. This means they avoid both the “head” and “tail” and allows for the creation of a cleaner tasting whiskey. Chicago Magic Lounge Valentine’s Weekend Signature Show, featuring Wes Mathison and Danny Orleans & The Incredible Jan Rose.February 14th – 16th 7:00 pm The Chicago Magic Lounge, an art deco nightclub on North Clark Street, recreates and preserves restaurant and bar magic. Legend has it that in 1915, restaurant owner Matt Schulien had the idea to move magic performances, traditionally done on stages fifty or more feet away from spectators to right next to the dinner table. The Valentine’s Day magic show includes truffles by Katherine Anne Confections, “Love Storm”, a special Valentine’s cocktail made with Koval’s “Susan for President” Peach Brandy, as well as other magical, handcrafted, bourbon-based concoctions. Copper Fiddle Distillery Heather and SteveFebruary 15th at 7:30 pm. Located in Lake Zurich, Illinois, the Copper Fiddle’s simple tasting room provides visitors with bourbon to drink while listening to live music. On Valentine’s Day, Heather and Steve will play music from the 1960s to the present day. Fiddle Gin doesn’t serve food but customers are permitted to bring their own or order from the distillery menu book. As well as the above Valentine’s Day special events, Chicago and the surrounding area boasts many other opportunities to sample great whiskeys. Here are a couple more ideas for a whiskey-themed Valentine destination. Blaum Bros. Distillery Company, located in Galena, Illinois, produces handcrafted spirits from the best grains they can find. The brothers closely monitor the complete distillery process, completing distillation on their custom copper still. In the winter, they’re open from 10:00 am to 5:oo pm on weekdays and until 9:oo pm on weekends. Check them out and start Valentine’s Day off right this year. Located on the river in Baraboo, Wisconsin, Driftless Glen offers tours and tastings from 11:00 am to 7:00 pm Thursdays through Saturdays. The grain and water used in their products come straight from the region. The restaurant plates out a full lunch and dinner menus, providing a perfect place for a Valentine’s Day meal. Lunch is served from 11:00 am to 3:00 pm. Dinner service begins at 5:00 pm.... Read more...6 BIG Bourbon Law Changes (Possibly) Coming In 2019December 18, 2018 A few weeks ago the Alcohol and Tobacco Tax and Trade Bureau (TTB) issued a proposal to change the legal requirements for aging and labeling bourbon. This has the potential to be huge. Below are 6 of the proposed changes that would directly impact bourbon. With each change I’ve included a brief summary, an excerpt from the TTB document, some background, and my take. 1. All bourbon must be aged in a ~50 gallon oak barrel Excerpt from the TTB- “TTB proposes to define an oak barrel as a “cylindrical oak drum of approximately 50 gallons capacity used to age bulk spirits.” However, TTB seeks comment on whether smaller barrels or non-cylindrical shaped barrels should be acceptable for storing distilled spirits where the standard of identity requires storage in oak barrels.” Background- Existing regulation states that bourbon must be aged in a new charred oak container. It does not specify the type of oak, the shape of the container, or the size. Despite the lax wording just about every distiller uses a barrel to age their bourbon; this doesn’t sound like a radical proposal. But while every large bourbon distiller primarily uses 53 gallon barrels many craft producers start by using smaller, 15, 20, 30 gallon barrels. Smaller barrels age bourbon faster due to surface area the liquid is exposed to inside the barrel and they cost less to manufacture. Craft distillers often sell younger bourbon aged in small barrels for their first few years while they wait for 53 gallon barrels to properly age. My Take- It’s generally accepted that 53 gallon barrels produce a better bourbon over time than smaller barrel. The catch here is the phrase “over time”. Many craft distillers want to get a product to market quickly to recoup some of the cost of opening their distillery. If they are set on releasing a bourbon, their options are the use smaller barrels or source aged whiskey from someone else. One year old bourbon aged in a 53 gallon barrel is not likely to be a hot seller. Prohibiting craft distillers from using smaller barrel sizes would be a very big deal to getting their distilleries off the ground. 2. Bourbon “finished” in a secondary barrel type (ie. wine) is no longer bourbon, it is a ‘specialty spirit’ Excerpt from the TTB- “TTB has seen changes in the alcohol beverage industry and in various formulas and believes that treating intermediate products as natural flavoring materials does not provide adequate information to consumers, as required by the FAA Act. Accordingly, TTB proposes to clarify that blending components such as distilled spirits and wines together first in an “intermediate product” is the same as adding the ingredients separately for purposes of determining the standard of identity of the finished product. Additionally, TTB proposes to change its policy with regard to statements of composition for specialties to require the disclosure of elements of the intermediate product (including spirits, wines, flavoring materials, or other components) as part of the statement of composition.” Background- Taking aged bourbon from its original barrel and placing it in a “finishing” barrel has become all the rage. Generally fortified wine casks are chosen as the secondary maturation vessel. Port, Sherry, Madeira etc. Angel’s Envy is the most well known brand practicing this method. By taking 4 to 6 year old bourbon and placing it in used port wine casks, for up to 6 months, they achieve a unique and well received product. They are not the only brand engaging in this “finishing” process. WhistlePig won Best Whiskey at the 2017 San Francisco World Spirits Competition with their Boss Hog: The Black Prince rye whiskey finished in Armagnac casks. Heaven Hill’s 2018 Parker’s Heritage Collection release is finished in orange curaçao barrels. Essentially what the new regulation states is that putting bourbon through a finishing process is the same as blending a barrel of bourbon with a vat of wine. The spirit can no longer be considered bourbon and is instead a “Specialty Spirit”. My Take- It’s about time. I have nothing against the practice of finishing liquids in used barrels. I love the brands I mentioned above. Some great tasting products, including whiskey, can come from a finishing process. Barrel aged beers are some of my favorite beers. But how can the rules state that no “coloring, flavoring, or blending materials” may be added to bourbon yet allow finished bourbon to be labeled as bourbon? By finishing a bourbon in a used wine barrel the blender is very clearly adding coloring and flavoring. If those things were not added then what would be the point of the finishing process? An Angle’s Envy tour guide once told me that they “re-charge” their port barrels after a handful of finishing cycles by adding port wine to the cask and sloshing it around so they can continue to use it to finish more bourbon. It’s hard to argue that process is not adding coloring, flavoring, and blending materials to the bourbon. Not to mention the port casks are 60 gallons 🙂 3. The State of original distillation must appear on the label Excerpt from the TTB- “The State of distillation, which is the State in which original distillation takes place, must appear on the label of any type of whisky defined in § 5.143(c)(2) through (7), which is distilled in the United States.” Background- This one is pretty self explanatory though not a practice that is always followed. Independent bottlers, or Non-distiller producers (NDP), will often omit the original source of their bourbon. But probably a lesser known practice is taking a whiskey distilled by someone else, running it through your own still, and claiming it was distilled by you. Why would someone do this? When the whiskey has already been distilled once it can run through the still a second time like water through a fire hose. The practice saves a lot of time, money, and effort. My Take- This one isn’t that much of a game changer. It’s taking transparency in labeling a bit further and providing more information to the consumer while helping to close potential loopholes. Given that the original distiller sourced the grain, chose the mashbill and yeast, and contributed the distillation skill it seems fair to make it clear to the consumer who and where the distillation took place. The concept of terroir is well established in wine making and, thanks to craft whiskey distillers, it’s becoming more prominent in bourbon production as well. 4. Require that if a whiskey meets the standard for one type of whiskey it must be labeled as such Excerpt from the TTB- “TTB proposes to require that, where a whisky meets the standard for one of the types of whiskies, it must be designated with that type name, except that Tennessee Whisky may be labeled as Tennessee Whisky even if it meets the standards for one of the type designations. Currently, TTB allows the term “Tennessee Whisky” to appear on labels, even if the product meets a more specific standard of identity, such as for bourbon whisky.” Background- Currently a distiller can bottle a spirit that meets all the legal requirements for bourbon yet they can chose not to put the word “bourbon” on the label. Maybe they want to call it a whiskey or “Uncle Joe’s Moonshine Whiskey”. (No idea if that’s a real product). They have leeway in how they label their distilled spirit. Of course if it does not meet the requirements of bourbon they can’t call it a bourbon anyway. My Take- When I first started reading this proposed change my immediate reaction was “Oh no Jack Daniel’s is gonna be a bourbon now!”. Then I got to the second sentence in the guideline and chuckled. They wrote in a specific provision exempting good old JD from this new requirement. I guess I don’t have a preference on this one. On one hand, with most of these proposed changes the TTB is trying to make alcohol labeling easier to understand for the consumer. On the other hand, if I’m a distiller and I want to call my bourbon just plain “whiskey” shouldn’t I be able to? (Why any sane person would omit the word bourbon I have no idea.) 5. Defines rules for the use of “barrel proof,” cask strength,” “original proof,” “original barrel proof,” “original cask strength,” and “entry proof” Excerpt from the TTB- “Barrel Proof” and similar terms. (a) The term “barrel proof” or “cask strength” may be used to refer to distilled spirits stored in wood barrels only when the bottling proof is not more than two degrees lower than the proof of the spirits when the spirits are dumped from the barrels. (b) The term “original proof,” “original barrel proof,” “original cask strength,” or “entry proof” may be used only if the distilled spirits were stored in wooden barrels and the proof of the spirits entered into the barrel and the proof of the bottled spirits are the same.” Background- While lacking formal regulation, these terms have been fairly well established in the bourbon community for decades. Regulations prohibit distillers from publishing false information on a bottle’s label. Therefore it stands to reason that if a bottle states “barrel proof” or “cask strength” that it is in fact true. This is one of the reasons some bottles have a handwritten proof number on the label. Imagine having to print new labels every time you dump a barrel and the proof is a few points different from the last bottling run. My Take- These changes make sense to me. Again, they go a little further to ensure truth in labeling and transparency to the consumer. I don’t see this having an impact on most distillers as they are already following this guideline. 6. Requiring the terms “distilled by” and “bottled by” appear on a label instead of ambiguous terms such as “produced by” Excerpt from the TTB- “The current regulations in 27 CFR 27 CFR 5.36 allow for various statements as part of the name and address. The phrase “bottled by” is simple to understand—it may be used by the bottler of the spirits. Similarly, the phrase “distilled by” may be used only by the original distiller of the distilled spirits.Currently, section 5.36(a)(4) allows a variety of terms, as appropriate, to be used by a rectifier of distilled spirits, including “blended by,” “made by,” “prepared by,” “manufactured by,” or “produced by.” Because there is no longer a rectification tax on distilled spirits, and thus these terms have lost their significance under the IRC, some industry members and consumers are confused as to when the use of those terms is appropriate. TTB proposes to clarify in proposed § 5.66(b)(2) the meaning of those terms. For example, the term “produced by,” when applied to distilled spirits, does not refer to the original distillation of the spirits, but instead indicates a processing operation (formerly known as rectification) that involves a change in the class or type of the product through the addition of flavors or some other processing activity.” Background- This is an interesting change. Many bottles prominently display the name of the distiller, especially if the brand distilled their own juice. Resilient Bourbon is a brand committed to transparency in labeling and is sourcing bourbon from various distillers. The front label of their current release reads “Distilled in Tennessee & Bottled by BC Merchants in Pembroke, KY”. But not all brands voluntarily use these terms on the labels. This new rule squarely targets NDPs / independent bottlers; brands purchasing barrels from other distillers then aging/blending/bottling. My Take- This is another change I can get behind. Transparency is the name of the game. Phrases such as “produced by” and “made by” don’t have clear definitions. When a brand’s tagline is “Made by Ghosts” it’s pretty clear that’s an ambiguous term. And that’s likely why they are chosen for some labels. The terms “distilled by” and “bottled by” are pretty clear actions in the bourbon making process. An argument could be made that this stifles the branding and marketing creativity of bourbon brands. In this case I believe the clarity this change brings to consumers should be the deciding factor. At this time, all of the proposed changes outlined above are just that, a proposal. The TTB is taking comments at the link below until March 26, 2019. There’s also an active discussion on the ADI forum linked here. The complete proposal titled “Notice No. 176: Modernization of the Labeling and Advertising Regulations for Wine, Distilled Spirits, and Malt Beverages” can be found here: https://www.regulations.gov/document?D=TTB-2018-0007-0001 ... Read more...Inside MGP: America’s Most Mysterious DistilleryOctober 23, 2018I’ve been wanting to get into the MGP distillery for years. Two weeks ago that invitation came. The source of bourbon and rye whiskey for some of the largest brands on the market. MGP of Indiana distills bourbon and rye, with a historical focus on rye whiskey, for the likes of Bulleit, Angel’s Envy, George Dickel, High West, Redemption, Smooth Ambler, Templeton, OKI, and many more. Many brands contract whiskey from MGP, not all make it known. MGP Distillery is not open to the public. They don’t offer tours, have a gift shop, or give tastings. But once or twice a year they extend invitations to a “media day” at their Lawrenceburg distillery. This is an opportunity for them to share a glimpse behind the curtain with writers who can then share this experience with you. It’s not a coincidence that I’m writing about MGP now. For the first time in their history MGP is marketing their own “in-house” brands of bourbon and rye whiskey. Traditionally they have sold their distillate and aged barrels to other brands. Well it turns out over a hundred years of experience leads to some pretty awesome whiskey and they made a decision to show off their skills to consumers through George Remus Bourbon and Rossville Union Rye. I boarded a commuter flight from O’Hare at 6:30am on a Wednesday and flew to the Cincinnati/Northern Kentucky Airport, technically on the KY side of the border. Russ, our driver for the day, met me at the airport and took me to our hotel in Lawrenceburg. At 11:30 I met more of our group in the hotel lobby. A venerable who’s who in whiskey writing circles. Mark Gillespie, host of the long running WhiskyCast podcast, Michael Dietsch, author of ‘Whiskey: A Spirited Story with 75 Classic and Original Cocktails’, Jack Robertiello, writer and consultant to the wine and spirits industry, Eric a freelance writer from Boston, and Anna a writer from Kansas City. Carie Musick and Helen Gregory of Gregory + Vine PR, coordinators of our MGP experience, accompanied us. When we got to the distillery we met the rest of our group, Maggie Kimberl, Columnist at American Whiskey Magazine, Ginny and Charlie Tonic, Patrick “Pops” Garrett, Founder of Bourbon & Banter, and our host Andy Mansinne, MGP’s VP of Brands. We walked through the front gate, cameras out of course, and into a main building to a large conference room. For the next hour we learned a ton of MGP history, brand strategy, and future plans from Andy and his team. Before we get into the details let’s run through a quick lesson on ‘contract distilling’ and ‘non-distiller producers’ (NDPs). Contract distilling is when a spirits distillery contracts with a 3rd party brand to provide them distilled spirits. The distillery may sell the brand a fully aged whiskey or might distill a specific whitedog the brand will age themselves. On the other side of this equation is the NDP. This is the company buying the whiskey from the distiller. They focus their efforts on finishing, blending, crafting the brand’s story and marketing. Often a startup brand will begin purchasing whiskey from a distiller while building their own distillery. MGP (aka MGPI or MGP of Indiana) is the largest contract distiller in the United States. If a bottle label reads “Distilled in Indiana” it was almost certainly distilled by MGP. They distill most of the rye whiskey on the US market and a ton of bourbon. They aren’t the only players though. Until a few years ago Four Roses distilled Bulleit Bourbon, Bulleit Rye came from MGP. In 2016 Bardstown Bourbon Company opened its contract distilling business in Bardstown, Kentucky with an annual distillation capacity of 1.5 million gallons. In June of 2017 that number went to roughly 6 million gallons. They have an awesome visitors facility and tour next time you’re in the Bardstown area. READ: Bardstown Bourbon Co: The Coolest Distillery You’ve Never Heard Of? Let’s get back to our tour. Andy gave us a rundown of the MGP story. Headquartered in Atchison, KS with distilleries in both Atchison and Lawrenceburg MGP employes about 325 people. (Vodka and gin are distilled in KS while whiskey is distilled in IN.) They have an environmental commitment and run on 100% wind power, not something I necessarily expected from such a large producer. Andy also shared their brands mission: “To create and build a portfolio of super-premium priced and positioned spirit brands for consumers and the trade, leveraging MGP’s vast distilling capabilities and blending expertise, ensuring that these brands meet or exceed both consumers’ and customers’ expectations for taste, style and quality.” There’s a key in that statement that Andy elaborated on when asked if he viewed MGP’s new brands as competition to their existing NDP customers. He said they are positioning their brands at a super-premium price point so as not to compete with their customers. He’s spoken with many of their existing NDP partners and assured us they are in no danger of losing their supply of whiskey. If you don’t live in the midwest or one of MGPs 12 markets for their Remus/Rossville products you probably haven’t seen them yet. This is another strategy of MGP. They are approaching their new marketing efforts with the mentality of a startup distillery. After all, they have distilled since their founding in 1941 but this is the first time they’ve marketed their own whiskey to consumers. The strategy is to go “narrow and deep”, building strong relationships, a strong portfolio, and a loyal following before expanding into more markets. After a light lunch in the conference room we grabbed hard hats and ear plugs. While the head of safety briefed us on protocol we suited up and filed out. As we walked outside our tour guide pointed up at the words “Seagrams Since 1857” prominently placed in white tile at the top of several buildings. Before MGP purchased this distillery in 2011 it was owned by a holding company and operated as “LDI”, and before that it was owned by Pernod Ricard, another big name. But before that the distillery was owned by Seagram from 1933 until they went out of business around 2000. Though I was told MGP has records of distilling operations at the Lawrenceburg facility dating back to 1808. As we walked from building to building Andy told me they actually have stills from the 1940s in use today. A gin still from 1941 is used almost every day and a second still from 1942, transported to Indiana in the 80’s, is used as well. As we entered one of the fermentation buildings the sweet smell of corn bread hit my nose as I looked in awe at the fourteen 27,814 gallon fermentation tanks, nearly all filled to the brim. Next we hit one of barrel warehouses of which there were too many for me to count. I asked Andy to tell me more about their process and relationship with their customers. He tells me they work hand in hand. MGP can provide the grain, yeast, barrels etc or a customer can bring their own. They’ll ship full barrels to customers, dump and ship the juice, or dump and blend. Whatever the customer prefers. A big part of their services is actually their blending expertise. Concrete floors and ceilings separated each floor of the aging warehouse we visited, each floor being 6 barrels high. Andy said each floor remains a fairly consistent temperature and humidity compared to rickhouses that are all open from floor to roof. The last stop on our tour was the barrel filling building. An impressive assembly line showing off their brand new charred oak barrels being mechanically filled with 120 proof whiskey then sealed with a mallet by a guy whose arm I can only imagine is incredibly sore. Now it was time to taste. I dropped off my safety gear and took a seat in the MGP tasting room where David Whitmer, Corporate Director of Quality and Alcohol R&D and Innovation, took the stage to show off his work. I had met David in Chicago a few weeks earlier and could immediately tell this is a guy with an understanding of his craft that few will attain in their lives. David educated us, answered questions, and sipped whiskey with us for over an hour. He shared some interested facts about MGP but also about whiskey in general. Facts such as bourbon’s requirement to use only new charred oak barrels came from a post prohibition works program. America was in a depression and using only new barrels for bourbon put a lot of loggers and coopers back to work. In fact, the coopers union pushed for the new barrel requirement. David went on to say that because all of their rickhouse floors are isolated with concrete and the temp and humidity remains fairly stable they typically see lower temperatures and consistent humidity. David says, “Unlike some Kentucky rickhouses where barrel proof can rise over time, you won’t see a 130 proof barrel from MGP. More alcohol evaporates at MGP. Barrel Proof products will most likely always be less than the barrel entry proof of 120.” I asked if, being the former Seagrams distillery, they were still using some of the yeast strains originally developed by Seagrams scientists in the first half of the 20th century. “Yes, we’re still using yeast strains that would have been cultivated way back then”, David said. A bit about the brands George Remus Bourbon A blend of high rye bourbons aged 5 to 6 years. MGP purchased the brand in November 2016 from a couple Cincinnati entrepreneurs who were sourcing from MGP at the time. Though David tells me the old version was a blend of younger 2 to 3 year bourbon. The team at MGP improved the blend and brought it back to market. My thoughts: This is a decent sipping or mixing bourbon but didn’t blow my socks off. It’s a high rye MGP mashbill from a group of people with tons of experience making high rye bourbon. It has a nice profile though not much complexity. None of this is a bad thing per se. At $44.99 it’s moderately priced and probably worth it for fans of MGP bourbon. Remus Repeal Reserve I (2017) A blend of high rye bourbons 11 & 12 years old. Two mashbills, 21% and 36% rye. Bottled at 94 proof My thoughts: This takes Remus to another level. Bottled at the same 94 proof but aged about twice as long as George Remus and commanding a shelf price of $70-$80. This is an excellent high rye bourbon though might be hard to find as it’s an annual release. Remus Repeal Reserve II (2018) Bottled at 100 proof Officially released on November 14th, 2018. (George Remus’s birthday.) They will do this Reserve release every year. Releasing a set number of cases to the market each time. One thousand 9L cases in total. As they expand to more markets, more than the 12 they are in now, the number of bottles per market will drop and this bourbon will become more scarce. My thoughts: This is a fantastic bourbon and easily my favorite of the day’s samples. We were some of the first people outside of the company to taste this new release. Bumping the proof from last years 94 to 100 proof on the RRRII was a great move. That extra heat balances this complex bourbon and thoroughly shows off the skill of the MGP distillers and blenders. Personally, I enjoyed the RRI but didn’t purchase a bottle for my collection. At $85 the RRRII is worth the price and will definitely get my money. Rossville Union Rye & Barrel Proof Rye Launched in 2018 94 proof (112.6 for the Barrel Proof) A blend of 51% and 95% rye mashbills (corn and barley being the other grains) David says they are after a particular profile as opposed to a specific recipe. Not one single mashbill is ever used for Rossville Union. the standard rye is a blend of the above two percentage mashbills. The Cask Strength, however, is not just the same blend at a higher proof. It is in fact a different percentage blend of those two mashbills, also at a higher proof. The standard is meant to be approachable and comfortable. The barrel proof is meant to be more bold. My thoughts: I’ll be the first to tell you rye is not my preferred brown spirit. It’s hard for me to pass judgement given this is a category I don’t generally prefer. I can share what Mark Gillespie (WhiskyCast) said, “I would spend my own money on the Remus Repeal Reserve II and the Rossville Union Barrel Proof. And that’s the highest praise I can give.” Till Vodka Distilled from “hard” red winter wheat which is planted in the fall in northern states vs. “soft” wheat which is planted in the spring in southern states. No glycerol or citric acid added. My thoughts: When tasted next to one of the other leading vodka brands Till comes off clean and bright. It doesn’t have a strong ethanol flavor like many other vodkas. At $24.99 Till shows that quality vodka doesn’t have to be overpriced. As we tasted I asked David his opinion about chill filtering. Given his extensive chemical background I hoped he would have some perspective to share. David told us that chill filtering removes some of the fatty acids that he wants in his whiskey. He went on to say that all of their whiskeys are 94 proof or higher so there’s no need to chill filter. (Chill filtration is a process developed to remove a cloudy haze that can develop around 80 proof and can be unappealing to consumers. Basically the process chills the whiskey, solidifying fatty acids that are then filtered out.) Though not a necessary step some brands continue to chill filter and claim that it does not impact the flavor of their products. MGP brands are NOT chill filtered. Later in the evening I spoke more with David as we rode to and from dinner. According to David, a lot of what they do at MGP is to provide valuable guidance and advice. They help their customers navigate mashbills, yeast strains, aging, and a host of other variables that could be overwhelming to a new brand. Using their experience they help identify potential challenges before they arise and guide their customers to a successful end spirit. David told me that MGP used to have a 1,000 barrel minimum order but has recently lowered that to 200. They also allow multiple groups to combine orders to meet that quantity. So….. who’s in? (Thank you to Gregory + Vine PR and MGP for inviting us out. As well as the MGP team for warmly welcoming us to their home.)... Read more...Bourbon Takes Brunch: A Twist on 8 Breakfast CocktailsJuly 31, 2018When you think of brunch cocktails, you probably imagine a fresh pitcher of mimosas or a tall, elaborately garnished Bloody Mary. You may not notice, but vodka, champagne, and other clear liquors dominate the brunch cocktail menu with nary a whiskey drink in sight. People tend to associate whiskey with heavier or stronger mixed drinks that sound too aggressive to pair with French toast and omelets. But dig a little deeper: there are a lot of ways to make light refreshing cocktails and great tasting breakfast treats with bourbon. So why not give bourbon-soaked brunch a shot? Shake things up and impress your cocktail-loving friends as you explore our twists on old favorite brunch recipes from mimosas to cinnamon rolls and much more. 1. The Bloody Widow Bourbon Meets the Bloody Mary You don’t have to be a brunch aficionado to have a preference between Bloody Marys and Mimosas. But why waste your time arguing about which is better when you can channel that energy into crafting the next level version of each? Start with your favorite bourbon and add a slice of bacon and potato straws to make the Bloody Widow, a hearty brunch cocktail sure to make bourbon a staple of your Sunday morning drink menu. credit: hungrylobbyist.com The Bloody Widow* (Makes one cocktail) From HungryLobbyist.com Ingredients: 2-3.5 oz Bulleit bourbon 1 bottle tomato juice (amount will depend on size of glass you use) 1 oz clam juice (skip the Clamato juice; get a good bottle of clam juice and mix it in yourself) 1 dash lemon juice a few lemon wedges 1 tsp horseradish 3 dashes of hot sauce (Tabasco, or I use Trader Joe’s chili pepper sauce) 3 dashes Worcestershire sauce 3 dashes celery salt 2 dashes ground mustard a few twists of cracked black pepper 1/4 cup French’s Fried Onions, crushed up 1 tsp Old Bay seasoning Dill pickle 1 slice thick cut bacon, cooked crispy 1 celery stalk ice Directions: Choose your glass. Rub the rim generously with a lemon wedge. Combine French’s Fried Onions and Old Bay in a small bowl. Flip glass upside down in the bowl and coat the rim of the glass in the mixture. Set aside (in the fridge, if possible). Get two other pint glasses. Fill up one glass at least half way with ice. Pour all ingredients EXCEPT tomato juice over ice. Once all ingredients are combined, fill up the rest of the glass with tomato juice. Pour drink from one pint glass to the other until well mixed (4 or 5 times). Pour into the first glass, careful not to slosh over the coated rim. Garnish with pickle spear, celery stalk, and bacon. 2. Pig Candy Never heard of pig candy? Well, you are in for a treat! Whether you use them as a topping for salads and desserts or serve them as a brunch finger food, bourbon candied bacon will be the new star of your morning spread. Crunchy and chewy, sweet and spicy, these delicious morsels will make you fall in love with bacon all over again. Pig Candy* Serves 6 From A Spicy Perspective Ingredients: 24 ounces thick cut bacon 1 cup brown sugar 1/4 cup bourbon 1 teaspoon vanilla extract 1 teaspoon crushed red pepper Directions: Preheat the oven to 350 degrees F. Line two large rimmed baking sheets with foil or parchment paper. Then set a wire baking rack on each sheet. Mix the brown sugar, bourbon, vanilla, and crushed red pepper in a large bowl. Cut the bacon into squares and toss it in the bourbon mixture. Mix well to coat. Place the bacon squares on the wire racks. Brush extra bourbon mixture over the bacon, saving the rest for later. Bake for 40-60 minutes, until the bacon is brick-red and crisp. Brush the bacon with the remaining bourbon glaze halfway through baking. (Cooking time depends on the thickness of your bacon.) The bacon will still be a little flexible while it’s hot but should quickly cool into dry pieces that are crisp on both sides. You can take a piece out of the oven and cool it to test for doneness. Cool the bacon to room temperature, then serve or package for gifts! (Crisp dry Pig Candy can sit out at room temperature for up to 3 days. But feel free to keep it in the refrigerator, just to be safe.) 3. Seelbach Splash Some Bourbon in Your Mimosa If Bloody Marys aren’t your thing, look no further than the Bourbon-Champagne Cocktail. People think drinking Bourbon with OJ at breakfast is a bit like driving a front-wheel drive car into the mountains. It just can’t make sense! But the dreamy mixture of bourbon, bitters, orange liquor and sparkling wine in this drink will you have you wondering why you ever settled for something less with your favorite meal of the week. Seelbach* Serves 1 From Imbibe Ingredients: 1 oz. bourbon ½ oz. Cointreau 7 dashes Angostura bitters 7 dashes Peychaud’s bitters Champagne Tools: mixing glass, bar spoon, strainer Glass: flute Garnish: lemon twist Directions: Stir ingredients briefly over ice, strain into a chilled flute, top with Champagne and garnish. 4. Cold Brew and Bourbon Cocktail Take Your Coffee Up a Notch You can hardly ever go wrong pairing two great tasting things together, especially your favorite cold brew coffee and bourbon. With a dash of maple syrup and nutmeg, this cocktail works equally well for an early morning pick-me-up or a nightcap after a delicious meal. Whether you are mixing up a glass for yourself or a pitcher for friends, the Cold Brew and Bourbon Cocktail is sure to be one of your go-to drinks year round. Check out the recipe here. Cold Brew + Bourbon Cocktail* Serves 1 Ingredients: 1 1/2 ounces cold brew coffee concentrate 1 ounce bourbon 1 ounce heavy cream 1/2 ounce maple syrup Ice Ground nutmeg Directions: Add the coffee, bourbon, cream and maple syrup to a cocktail shaker (or other airtight container) with ice. Shake vigorously for about 15 seconds. Strain out the ice, pour into a glass and top with ground nutmeg. Note: If you want to make this to serve a crowd, adjust the recipe using 3 parts cold brew coffee concentrate, 2 parts bourbon, 2 parts heavy cream and 1 part maple syrup. 5. Fill Your House with the Scrumptious Smell of Bourbon Cinnamon Rolls There is nothing better than waking up to the smell of fresh, homemade cinnamon rolls wafting through the kitchen to your bedroom. Whip up an extra special batch for your special someone (or just for yourself) with a kick – bourbon vanilla icing. Take your weekend comfort food to a new high, and you will forever be known as the greatest roommate, partner and/or master of self-love in your area. Check out the recipe to find out more. Cinnamon Bourbon Buns* Serves 12 From Food and Wine Ingredients: Dough: 5 cups all-purpose flour 2 tsp yeast 1/3 cup + 1 tsp. sugar 1 tsp. vanilla extract 2 tbsp. maple syrup 1 tbsp. sea salt 5 eggs 1/2 cup lukewarm water 1 cup milk 1/2 cups butter at room temperature Filling: 1/2 cup softened butter 1 cup brown sugar 3 tbsp cinnamon Icing: 2 cups powdered sugar 4 tbsp. melted butter 3 tbsp. bourbon 2 tsp. vanilla extract Directions: In a stand mixer, combine yeast, water and 1 teaspoon of sugar and stir. Wait about 8 minutes to allow the yeast to activate. While the yeast is coming to life, gently warm the milk, maple syrup, butter, sugar and salt over low-medium heat in a saucepan until the butter has melted. In a stand mixer fitted with a paddle attachment, combine 2 1/2 cups of flour with the yeast and milk mixtures. Beat until smooth. With the mixer still running, add 4 of the 5 eggs one at a time until they incorporated into the dough. Change the paddle attachment to the dough hook, and add the remaining flour. Run the mixer for 8 – 10 minutes, until the dough ball comes together. Lightly oil a large bowl, place the dough ball in and cover with cling film. Wait for the dough to double in size (approximately 1 1/2 hours). You could also rest the dough in overnight in the fridge at this point. Once the dough has doubled in size, punch it down and place it on a floured surface. Roll the dough out into a large rectangle at 18-inch x 12-inch, about 1/2 thick. Cover the dough with softened butter, and evenly coat the top with cinnamon and brown sugar. Beginning at the 18-inch side, roll the dough into a large cigar-shaped log and pinch to seal. Cut the rolled dough into 12 even pieces. Grease two Texas-style 6 cup muffin tins with butter, place dough pieces in, and rest until doubled in size (about 45 minutes). Preheat your oven to 350°. Beat an egg and brush the tops of each bun with it. Bake for 30-35 minutes. Remove the buns from the tins and let them cool on a rack for 20 minutes. While they are cooling, combine the powdered sugar, vanilla, bourbon, and melted better in a medium-sized bowl, and whisk together. Top the cooled buns with icing. And there you have it, the next level of comfort food. 6. Who Needs a Plate When You Can Make a Bourbon Brunch Cocktail The mark of a truly amazing brunch is the perfect pairing of food and drinks. But sometimes you just need to cut to the chase and address your hangover immediately, so there is always the Bourbon Brunch Cocktail: an amazingly decadent meal in a glass. With apple cider and bourbon meeting maple syrup and ginger beer garnished with thick cut bacon and a mini waffle, you will have everything you need to start your day off right. The Bourbon Brunch* Serves 2 From Classy Girls Wear Pearls Ingredients: 4 slices of thick cut bacon ¼ tsp cayenne pepper ¼ tsp brown sugar ¼ tsp brown sugar 2 Eggo waffles 4oz Bourbon Whiskey 4mml pure maple syrup 2oz apple cider 1 oz Goslings ginger beer Directions: Cook bacon on rack at 350 for 25 minutes. Rub with cayenne pepper, brown sugar, and maple syrup and bake for another 5-10 minutes in oven Slit mini Eggo waffle and toast until golden brown. Combine drink ingredients in a glass and stir together Garnish with cooked Eggos and bacon strips 7. Start Your Sunday by Steeping a Pot of Whiskey Chai Tea If you prefer chai to coffee, you can still be a part of the bourbon brunch extravaganza! With a variety of spices to complement various bourbons, there are a million different ways to cozy up with a whiskey chai tea on a cold winter morning. Be sure to use fresh spices to bring out the flavors in your tea, and slow down as you make it to enjoy the full experience of rest and relaxation. Whiskey Chai Tea* Serves 6 From Food and Wine Ingredients: 2 cinnamon sticks, broken into pieces 20 black peppercorns 16 whole cloves 8 cardamom pods, seeds removed from the pod 1 teaspoon ground ginger Pinch of freshly grated nutmeg 1 quart whole milk 1/4 cup light brown sugar 1 tablespoon loose black tea 3 ounces bourbon or rye whiskey Directions: In spice grinder, pulse all the spices to a powder. In a saucepan, bring the milk to a simmer. Remove from the heat. Add the spices, sugar and tea and let stand for 10 minutes. Strain the chai into a bowl. Wipe out the saucepan. Return the chai to the saucepan and rewarm over moderate heat. Stir in the whiskey and serve hot. 8. Bridge Dessert and Brunch with Bourbon Breakfast Cookies Who says you can’t have cookies for breakfast? Take the classic bourbon over cereal breakfast and bake it into these delicious, cakey delights. Whether you are following the recipe with a honey-tinged bourbon or exploring your own favorite flavors, the bourbon breakfast cookies are guaranteed to change your mind about eating dessert before dinner. Bourbon Breakfast Cookies* Makes 20 cookies Ingredients: 2 cups all-purpose flour 1 teaspoon baking soda 1/8 teaspoon salt 1/2 cup butter (softened) 2/3 cup sugar 1/2 cup brown sugar 2 large eggs 1 teaspoon vanilla 2 cups of honey bunches of oats (or cornflakes) 4 1/2 tbsp honey tea Red Stag bourbon 1 cup chocolate chips Directions: Preheat the oven to 375 degrees and line baking sheets with parchment paper or silpat mats. Whisk together flour, baking soda and salt in a medium-sized bowl. In a separate bowl cream the butter, sugar and the brown sugar using an electric mixer until combined. Add the eggs and the vanilla and mix on medium speed until batter is smooth. Add in the flour mixture on low-speed until combined. Add in 1 cup of the cereal (leaving 1 cup still) to the batter. Before mixing, pour bourbon directly on top of the cereal so that the flakes soak up some of the bourbon. Mix on low-speed until all of the bourbon is incorporated into the batter. Add in chocolate chips and remaining cereal and stir with wooden spoon until it is mixed into the dough. Scoop large tablespoons of dough and drop onto baking sheets about 2 inches apart. Shape dough into round circles and press down gently on the dough so that the cookies spread more when baking. Bake for about 8-10 minutes. Remove cookies from try to let them cool on wire racks. ... Read more...
