For this 10-year-old Jefferson’s Bourbon, the whiskey is finished in a custom barrel for 4 months. A new release as a result of a 6 year long project with
Basil Hayden’s Two by Two Rye is a new blend of two Kentucky Straight Bourbon whiskeys and two Kentucky Straight rye whiskey. Launching this summer, this whiskey is a first of its kind release in the liquor industry.
Seven Colorado craft distilleries unite and put their wheat whiskeys in one barrel to age in The Colorado Whiskey Collaboration Project.
WhistlePig Rye Whiskey releases the new FarmStock Rye Crop 002 showcasing the second whisky in their Triple Terroir collection from Shoreham, Vermont.
Tips on how to taste a cigar with a Bourbon or whiskey. We take you through the process on how to find the flavors and match the right cigar to the appropriate whiskey.
Kentucky Derby racing fans, this year is Barnstable Brown’s 30th Annual Kentucky Derby Eve Gala packed with celebrities like Kid Rock, Bobby Brown, Tara Lipinski, Ty Burrell, Brooks & Dunn and more
Taste of Derby Festival 2018 in Louisville, Kentucky on April 17 at Louisville Slugger Field for the 31st annual event to support Dare to Care Food Bank celebrating Kentucky Derby.
Jefferson’s tells BourbonBlog.com that their first Wheated voyage of Jefferson’s Ocean Aged at Sea will soon be released. In fact, Jefferson’s Ocean Aged at Sea Voyage 15 is the first wheated Bourbon of its type to be released from Jefferson’s. As BourbonBlog.com is the first outlet to release full details on this Bourbon, Whiskey… Read more »
BourbonBlog.com‘s Tom Fischer will present a series of Bourbon whiskey tastings at The Food Network & Cooking Channel South Beach Wine & Food Festival (SOBEWFF) this week in Miami. Fischer is partnering with Coca-Cola to guide guests through a unique sensory experience of Bourbon whiskeys and how they can best be served with a… Read more »
A new whiskey is released combing Kentucky Bourbon and rye whiskey to create what they say could be the perfect whiskey to serve with cuisine. This is the second iteration of the Chef’s Collaboration, by Chef Edward Lee of Succotash in Washington, D.C. and Jefferson’s Bourbon Founder Trey Zoeller.