Guy Fieri: New Podcast Interview with Food Network Host

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Guy Fieri: New Podcast Interview with Food Network Host

Guy Fieri is the Food Network Host, celebrity chef, owner of five restaurants, and …bourbon lover!     Guy is also a fan of BourbonBlog.com.  After hanging with him at the Kentucky Derby, we’ve invited him back for a second new podcast interview.   What is the best thing he ever ate with bourbon?   Where is… Read more »

Bourbon Barrel Foods Bluegrass Soy Sauce

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Bourbon Barrel Foods Bluegrass Soy Sauce

Our friends at Bourbon Barrel Foods were recently featured on the show Bluegrass and Backroads produced by Kentucky Farm Bureau. Check out Matt Jamie of Bourbon Barrel Foods as their Bluegrass Soy Sauce is spotlighted the episode below ×

Newly Re-Named Brown-Forman Cooperage Open for Tours Showcasing Where Barrels are Hand-Crafted

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Newly Re-Named Brown-Forman Cooperage Open for Tours Showcasing Where Barrels are Hand-Crafted

Brown-Forman announced today it is opening the Brown-Forman Cooperage to the public for tours for the first time in its history. The Cooperage will also be re-named from Blue Grass Cooperage to Brown-Forman Cooperage to honor the parent company which continues the rich tradition of crafting barrels to this day. The Brown-Forman Cooperage is where… Read more »

Bourbon Ball by Woodford Reserve

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Bourbon Ball by Woodford Reserve

2 oz. Woodford Reserve 1 oz creme de cacao 1/4 oz. hazelnut liqueur Fill a cocktail shaker with ice.  Add ingredients and shake well.  Strain into a chilled martini glass Recipe courtesy of Woodford Reserve

Maker’s Mark Champagne Julep

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Maker’s Mark Champagne Julep

½ part Maker’s Mark Bourbon ¼ part DeKuyper Triple Sec ¼ part Fresh Fruit Mint Infusion 1 dash Bourbon Bitters 3 Mint Leaves 4 parts Champagne Raspberries and Blackberries Place Maker’s Mark, Triple Sec, and bitters in a cocktail shaker filled with ice, shake well, strain into a champagne flute. In a separate glass muddle… Read more »

Citrus Manhattan

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Citrus Manhattan

1 ¾ parts Woodford Reserve Bourbon 1 ¼ parts Sweet Vermouth 1 ¼ parts Aperol ½ part fresh lime & orange juice 4 dashes Peychaud’s BittersGarnish: marinated orange peel Shaken over ice, strained and served in a cocktail glass with a marinated orange peel. Created by Brian Zipin of Central Michel Richard, Washington DC for … Read more »