I’ve heard more than a few prominent master distillers say they don’t like bourbon aged much past 9 years. They say it gets too bitter, oaky, tannic, etc., that the bloom of youth—those terrific fruit notes our noses and palates crave—disappear; that at that age, the barrel becomes a sarcophagus for the whiskey, no longer […]
Pu shows fusion, pairing chops with Taiwanese and American whiskey dinner
I don’t write much about Louisville restaurants much anymore, but when invited to a Taiwanese dinner paired with American whiskey, I’m not saying no. I knew this was too good to pass up. Ming Pu, executive chef at The 502 Bar & Bistro in Prospect knows a thing or two about both subjects. When war […]
French Lick’s Wheater and Lee Sinclair bourbons now in Louisville market
As if America’s whiskey boom isn’t exciting enough, upstart distillery growth is driving incredible innovation in an industry long accustomed to making pretty similar tasting products. Some of the finest spirits from said smaller distillers I’ve had in the U.S. are being made in French Lick, Ind., at the Spirits of French Lick. About three […]