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Found 4 results

  1. So work takes me to Louisville and Frankfort for a few days next week... anyone have suggestions for good dining?
  2. 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.
  3. 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
  4. 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
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