Perfect day to spend at a Kentucky distillery.
Yesterday I was out most of the morning on assignment, so I didn’t have time to post here. Sorry about that!
So now you’re forced to read my story about my adventures at Willett Distillery with a bunch of Kentucky brewers, who were there to pick up used bourbon barrels to make beer with.
They had a couple leftover barrels and I was tempted to pull up my car … but alas, I refrained. A Willett barrel would have been cool to have, though. Sigh.
Chocolate covered cherry with bourbon!
Tried this drink at Uptown Café on Saturday during the Bardstown Road Aglow, and it was absolutely divine.
I think it was called a Chocolate Covered Cherry Bourbon Ball, and it was made with Maker’s Mark, hot chocolate, Godiva liqueur and cherry juice, and topped with whipped cream, cherry drizzle and an actual chocolate covered cherry.
Damn Gina! I sucked it down like I was in a competition … plus, I’ll be honest, I was hoping to have one more before the group was done with theirs. I decided not to indulge, though. Gotta protect my rep and all, you know?
Hopefully they make them more than just that one night. I kinda need another one.
The view from the distillery’s top floor.
Last night I was invited on a hard-hat media tour of the new Rabbit Hole Distillery in NuLu. Very cool space, and they’re planning sweet views and experiences and tastings.
Here’s my story on all that, plus lots of photos.
They’re slated to open by Derby, as long as they keep rubbing the lucky rabbit foot.
Just another day at the office.
A few weeks back I got an email asking if I wanted to try out something called a Wild Turkey Rare Breed Bone Luge. Of course I said yes.
And also, Happy Thanksgiving Eve! See you out and about tonight!
Deck the halls with Linda’s Hot Buttered Rum.
Good news for those of you freezing your babushkas off — Linda’s Hot Buttered Rum is now available at the Outlook Inn!
Made from secret recipe that involves Mt. Gay Rum and various spices, the drink is served hot and is delicious. It’s like Christmas in your mouth, sans the tinsel.
Not to be outdone by his wife Linda, owner Ralph also has a spiked Egg Nog as well, which is made with Old Forester. I haven’t tried that one yet, but it’s on the top of my list.
Both drinks are $6.50.
Santa, please put this in my stocking. Thanks.
I’ve been sipping on a small sample of the new Basil Hayden‘s Dark Rye over the past few days, and I think it’s absolutely delicious — which surprises me a bit, since the regular Basil Hayden is a bit too spicy for me. Don’t get me wrong, I love the stuff, but if I had to choose between a sweeter bourbon or a spicier one, I’d go sweet all the way.
Before I get to the tasting notes, a little about what’s going into this new product. It blends Kentucky straight rye whiskey with Canadian rye whiskey and adds a splash of California port.
Just reading that description would make my guard come up — can Kentucky whiskey be harmoniously blended with Canadian whiskey? And a port finish? Hmm …
But, I swear to you, it is absolutely fabulous and reminds me of a Snickerdoodle cookie. Somehow there are cinnamon notes in there, sprinkled in with a tad bit of baking spices. And there is — magically — an undertone of sweetness I gleefully detect.
And look at the color of that juice — dark, rich amber! Makes my mouth water just glancing at the picture.
Each night I keep going back to it, thinking I’ve gone mad and the next sip will taste like regular Basil Hayden, and each time I am surprised by the whiskey’s nuances. At a suggested retail price of $39.99, I’m adding a bottle of this to my collection on my next trip to the liquor store.
Yipee!
Had to visit some friendly folks in PRP for a story this afternoon, and while I was out there, I decided to stop by a random liquor store on the way back to work. I politely asked the nice lady if she had any Weller, she disappeared in the back and reappeared with a 12!
Holy hell! Today is my lucky day. This is one of my top bourbons for sure.
Now I just need some stools and some company.
So I finished my bourbon barrel table last weekend and was able to roll it down to my basement, with the help of my handy neighbor and his son. Put the glass on, fearing it would be too big, and it seems to be a perfect fit!
Now … I just need to invite people over so that it gets some use. Got bourbon?
Man crush! | Courtesy of Jefferson’s Bourbon
Not only is Trey Zoeller of Jefferson’s Bourbon my man crush, but he’s quite an innovative fellow.
Last night I got to try a few samples of Jefferson’s latest products, two of which were experiments he did by sending bourbon barrels down the Ohio and Mississippi rivers to New Orleans, just like they did 150 years ago.
Here’s the story on what happened with that, and how that bourbon differed from the same distillate he kept aging in a Kentucky rick house.
Basically he’s a cool dude, and I want to go with him on his next sailing adventure. Or just to Key West and hang.
Maybe I’ll get to bathe in red wax.
Holy shit! I’ve just been promoted to a Maker’s Mark Ambassador for Life!
Is it because I’m awesome and love bourbon?
Nope. It’s just because I’ve been an ambassador since 2007 — and they’re awarding the people who have stuck with them all this time. Whatever the case, I’ll take it!
What does it mean? I think I get free distillery tours for life and a key to the rick houses.
Only kidding about the second thing.
I think I should be able to select my own barrel with a dozen other Ambassadors for Life.
What say you?
