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Found 24 results

  1. It's been over two years since I have been coming to the Horse Inn, or as the locals simply call the Horse. In all my years of dining out, there is no other place that comes close to what this tavern delivers. Horse is the quintessential neighborhood spot. Its located away from the city's main hub of eateries, and not in downtown Lancaster. They don't really advertise, and there is a no reservations policy, yet each and everyday there is a line out the door prior to opening. The consensus is that is has everything to do with the owners, Matt & Starla Russell, have built along with their
  2. John Brown General & Butcher Shop which once was a gas station and general store has been become one of my favorite spots to pop into on my way to Baltimore. Walking into this quaint shop is like taking a tour through the pages of Bon Appetite Magazine. From the meat case that showcases cuts , to the other case that houses an abundant selections to build a buzz worthy charcuterie board, and there is no shortage of options. As you head back of the building, you will find an array of spirits ranging from wine to liquor as well as local beer. In the few visits that I have made, I have feaste
  3. They're hoping for May. It's going to be Asian accented southern dishes. You may remember him from Top Chef Texas or most recently on the bourbon episode of Mind of a Chef. "Edward Lee To Open Southern-Themed Succotash At National Harbor" by Tim Carman on washingtonpost.com Hopefully this is the beginning of a new era at National Harbor.
  4. I thought there was a thread for this restaurant but I can't find one. I stopped in this evening and got a Troegs DreamWeaver beer and a small plate. The food was pork and veal meatballs cabbage all'Amatriciana. The vinegar on the raw cabbage made the whole thing work super well. Wow, that was good. It was $13. (Beer was $7.) There were maybe 5 meatballs, but it was enough for me and what I wanted. I've heard mixed things about this place, but I think the most critical comments were about the bourbon selection, which is not something about which I claim any expertise. The meat
  5. I really wish I'd stumbled into Smoke and Barrel at the beginning of an evening out rather than at the end, when, famished and a little tipsy, I devoured my pulled pork sandwich at approximately the speed of light. I can't, therefore, provide thoughtful details much beyond "yum!" The smoked meat is piled on a respectable bun with a scoop of good cole slaw, with the surprisingly spicy sauce on the side. And I don't think anything has ever tasted better after a night of beers with friends. A side of sweet potato home fries was excellent.
  6. In an attempt to make their mediocre product seem more upscale, Beam Suntory is raising the price of Booker's Bourbon to $100. There isn't a single liquor store in town where it isn't sitting on the shelves right now for nearly $40; I guess they think The Idiot Wind will blow people into the liquor stores if it costs $100. What a joke. People seem to be intimidated by Fred Noe because he uses the word "fuck" a lot; he sure seems like nothing but a huckster to me. For him to peddle that God-awful Red Stag cherry Bourbon of Jim Beam's with a straight face is a crime against humanity.
  7. Hello Fellow DR'ers, I am chairing a Kentucky Derby Party that benefits the Campagna Center at Belle Haven Country Club on May 7, 2016 from 4:30-8:00 pm. Caleb Stine and The Golden Eagles will be playing, there will be charitable betting on horses, a great silent auction, food and bourbon cocktails, as well as, other beverages. It should be a really great event, and it all benefits the Campagna Center, a non-profit in Alexandria that provides a host of educational programs for children and families in Alexandria. Learn more and buy tickets here, http://www.campagnacenter.org/events/b
  8. I just got a bottle of Wild Turkey American Honey. Any ideas on cocktails, recipes, etc.? I think if I drink it straight, I'll end up with a sugar rush and hangover.
  9. Wild Turkey makes a couple of wild turkeys - just like they all do (I'm looking at you, Jim Beam) - but the 101-Proof Bourbon and Rye have always come through for me. Some Bourbon aficionado friends of mine maintain that 90 Proof is the "sweet-spot," below which Bourbon and Rye dare not tread, but I've found some offerings in the mid-90s that seem to have declined in recent years - in particular, I'm thinking of Bulleit, whose Rye I used to really enjoy, and is offered at 95 Proof; however, that product is not what it once was - maybe I'm the only one who's noticed, but I used to like it, and
  10. i had brunch at bourbon (aptly named as they have dc's largest bourbon selection) early this afternoon. it was solid, far from great but definitely sufficient for a very tired guy and his hung over friend in search of brunch, with a patio, and a place to watch the game. we settled on bourbon. one of the nice things about their brunch is that they offer both a brunch menu - fairly standard dishes executed reasonably well - and their regular menu - think upscale diner food with a slight southern tilt. i had the cheese steak sandwich which was mad from strips of black angus, pepper jack cheese, r
  11. "Some Times the Bully Wins - Bomberger vs. Chatham" on thebourbontruth.tumblr.com
  12. This story inspired me to go have a sip of my 20 yo Pappy, which is now sitting at the side of my computer. Nice stuff! It's been a long while since I've had any -- I think I still prefer my Noah's Mill, but WTH. My bottle is still about half full, but there remain full bottles of 15 and 12 yo Pappy to tide me over. Unfortunately, if it really is $220 a pop these days, when it's gone that will likely be my last.
  13. Prince of Petworth sleuthed out this sign a couple months ago, wondering what was to become of it. Yesterday, I ran into Bill Thomas (the owner of Bourbon) at Bourbon, and he informed me that Jack Rose will be opening up next Spring at 2007 18th St. NW (May 1st is currently the target date). This is around the intersection with Florida Ave., and is the former home of Third Power Fitness. This a large space, 6,300 square feet, and the restaurant will feature, needless to say, plenty to drink, with a strong focus on Scotch. Construction delays will be mitigated by the fact that they own the enti
  14. I just watched a great documentary called Bourbontucky on the Audience network. It covers the history of the industry in Kentucky, with many of the important players interviewed. It also included discussion of the impacts of bourbon being in great demand, future trends, and the related spin-off products and industries. There is a pretty extensive segment with Bill Thomas of Jack Rose. Worth a watch if you can find it. (It's on again today March 15 at 1 pm)
  15. The just opened restaurant, Vino Rosina, located in the Harbor East area of town is helmed by former Top Chef contestant Jesse Scandlin, formerly of Abacrombie. The concept is supposed to be a wine bar with tapas dishes. 507 S. Exeter (Bagby bldg) (410) 528-8600
  16. My brother and I hosted a bourbon tasting last night, and you could go blind trying to read all of the small print on the backs of the bottles. After successfully reading all the small print, you'd then go crazy trying to separate the BS from the stories that might have some truth. The winner of the night for me was Black Maple Hill, which is the best $40 bourbon I've found. Added bonus is that there's no marketing fluff on the package.
  17. Has anyone had either of the orphan barrel bourbons from Diageo yet? I know a bunch has been written on bourbon blogs and other sites about the validity of the marketing claims and the source of the bourbon, but I've read very few reactions from people who actually own a bottle and have poured from it. I'm hoping to get one in the mail shortly, and once Passover ends I'll share my thoughts. I wanted to get the thread started, though, to see if anyone else has partaken yet. For a little background from Diageo's marketing materials via BourbonBlog.com: "The goal of The Orphan Barrel Whiske
  18. Anyone have the Bookers 25 yet? I found the last bottle on the shelf of my local ABC today, and will probably crack it open and start a thread this weekend. Just curious if anyone else has tried it yet. Thanks for reviving the Whiskey thread, btw, I didn't even know it existed. Makes for a better place to have bourbon conversations, with the other threads related to particular bottles. From the press release: "The original Booker's Bourbon, a cask-strength spirit with a proof that usually ranges from 120 to 130, is normally aged for six to eight years. The special-edition batch is over 1
  19. The Weller Antique 107 has started showing up on the shelves a lot more in the Richmond ABC stores, so I'm ready to make it the every day under $25 house drinker that I've been waiting for. My only real problem, and it's hardly a problem, is that I find it has to be neat for me to enjoy it. The few times I've put in an ice cube, the flavors and any bourbon intensity seem to disappear. It doesn't happen instantly, but as soon as any of the ice melts the water washes away everything I like about it. Does anyone else find this happening with this or other whiskies? Is this also a sign to st
  20. Assuming it's accurate, this is the most useful chart of Bourbon distillers I've ever seen. It has made the rounds on the internet recently, but I wanted to give it a permanent home here. Kudos to Colin Spoelman for his brilliant rendition of: 1) The 9 Corporate Owners 2) The 13 Distillers And their "family tree" of Bourbons - incomplete, but complete enough to be very useful. It's a simple, easy-to-read, well-designed chart for anyone wanting to reference Bourbon. I'll go so far as to say that it's groundbreaking (assuming, of course, that it hasn't been done before). Here it is. Bo
  21. This is one of the bottles that Joe Riley selected for me, and it's a fascinating whiskey, supplemented by an even more fascinating backstory. Whether it's true or not will be left up to the reader. I'll just quote straight from the canister: "Introducing our small batch blend of Bourbon and Rye Whiskies"¦. The batch we never intended. With just one taste our Associate Master Distiller, Eddie Russell, knew their mistake was more a master stroke. Because it married the very best qualities of our robust Rye whiskey and a fine Bourbon: vanilla, oaky taste pointing perfectly towards a cinnamon
  22. A friend of mine was looking to take her husband somewhere with good food and a great bourbon selection in northern Virginia. Unfortunately, I couldn't think of a place that qualified as that. I know places with a "decent" selection... She's taken him also to Bourbon AdMo. We suggested to her also Bourbon Steak and Jack Rose. If someone was looking for bourbon specifically, any other suggestions out there? I really need to go more to places owned by people other than the Brown brothers and Bill Thomas sometimes...
  23. Joe Riley just brought this item to my attention. Diageo rumored to be restarting the historic Stitzel-Weller distillery. http://www.whiskyadvocateblog.com/2013/01/13/stitzel-weller-distillery-to-start-making-bourbon-again/ The Straightbourbon forum is already alight with speculation. Personally, I'm intrigued by the statement that Diageo is still sitting on stocks of mature bourbon from before the plant was shuttered nearly 21 years ago. What the product will taste like, and how it will be marketed, remains to be seen. This plant produced the legendary Fitzgerald bourbons, but those rec
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