Bourbon & Cuisine in Louisville’s Butchertown (Episode 731: October 11, 2018)20181012013014

Bourbon & Cuisine in Louisville’s Butchertown (Episode 731: October 11, 2018)

Louisville’s Butchertown got its name from the stockyards and meat processing plants that dominated the neighborhood a century or more ago. Toda...
The Great Islay Swim (Episode 711: July 1, 2018)20180701201402

The Great Islay Swim (Episode 711: July 1, 2018)

Mark GillespieJuly 1, 2018, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , 0 comments
The rough, cold waters off Scotland’s Isle of Islay are a challenge for even the best sailors, and one might think it madness to try and swim ar...
A Big Bourbon Weekend in Mississippi (Episode 693: April 29, 2018)20180429144448

A Big Bourbon Weekend in Mississippi (Episode 693: April 29, 2018)

Mark GillespieApril 29, 2018, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , 0 comments
Oxford, Mississippi is known for many things, but Bourbon isn’t usually the first thing you think of. Chef John Currence and his friends might j...
Episode 551: September 5, 201520150906020652
Episode 542: July 4, 201520150704200652

Episode 542: July 4, 2015

Jim Rutledge gets most of the credit for reviving Four Roses Bourbon in the US over the last decade after years of neglect by the brand’s previo...
Interview: Chef David Bouley on Whisky & Food20150704193846

Interview: Chef David Bouley on Whisky & Food

July 4, 2015 – Chef David Bouley is one of America’s leading chefs, and it’s almost impossible to get reservations at his namesake r...
Episode 525: March 14, 201520150314214940

Episode 525: March 14, 2015

Mark GillespieMarch 14, 2015, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , 1 comment
Anthony Bourdain is many things…a chef, author, journalist, and media personality. At heart, though, he’s a hedonist seeking pleasure from...
Episode 475: April 19, 201420140419000235

Episode 475: April 19, 2014

Whisky has a place in the kitchen as well as the bar, and Bourbon may well be one of the most versatile spirits chefs can experiment with. It adds a s...
Episode 370: May 20, 201220120520003428

Episode 370: May 20, 2012

1964 was an iconic year at Scotland’s Bowmore Distillery, though that fact wouldn’t be known for decades. The casks laid down that year pr...
Episode 368: May 6, 201220120505230115

Episode 368: May 6, 2012

It’s festival week in Speyside, and the Spirit of Speyside Festival has become one of the region’s largest events of the year. We’ll...
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