Bourbon Plus

17/04/2024

What You'll Find Inside: Spring Issue 2024

There are love songs and heartache songs; holiday songs; hype songs; sad songs and murder ballads; dance and party songs; songs about places and states; lots of songs about rivers; anthems, fight songs, and school songs; and, of course, drinking songs…a lot of drinking songs. And many of them are about whiskey. “Whiskey River” by Willie Nelson, Chris Stapleton’s “Tennessee Whiskey,” David Allan Coe’s “Jack Daniel’s, If You Please,” The Doors’ “Alabama Song (Whisky Bar)”...the list is endless. We know that whiskey and bourbon are impactful to the human experience—bourbon raises jaw-dropping amounts of money for all kinds of worthy causes. We know it brings people together. But we find it fascinating that this brown spirit also moves us to create art. And in this issue, we feature an artist who not only plays guitar, but also hand-crafts them from bourbon barrels—Mike Mankel of Bourbon Barrel Guitar Company who is our cover model and “Personality” feature.

Speaking of barrels, have you heard of a winestillery? We explore the edge that a freshly emptied barrel gives a vintner in the spirits space, and the results are turning heads. Another winemaking brand that dove into distilling is the subject of our “Young Spirits” column, Redwood Empire Whiskey in California’s mystical redwood forest where the brand plants a tree for every bottle sold. Its current tally: 1.2 million trees.

We feature the classic New Orleans Mint Julep in “Mixology,” then turn to a brand using the very same cocktail as its moniker: Mint Julep Experiences, a company that has single-handedly supercharged bourbon (and equine and music) tourism. And while we’re on the topic of travel, we explore the B-Line, Northern Kentucky’s bourbon trail, followed by a hop across the pond to Ireland and the historical grounds of Slane Castle, home to Slane Irish Whiskey. There, we enjoy a quick Q&A with Brand Ambassador Aoife Mc Eniff. The last stop on our travel itinerary is a trip back in time to the days of the Rat Pack, when Lauren Bacall was miffed that she wasn’t invited to be a member of Jack Daniel’s Tennessee Squires and gave the Tennessee distillery a run for its money.

In the epicurean side of things, we offer up our own twist on a famous Kentucky pie, the Derby-Pie©, as well as a blueprint for a fresh herbal-infused and fat-washed spirit that anchors a cocktail that elicits the savory sweetness of a Michelin-starred chef’s rosemary-maple duck entree paired with a complex aged bourbon. We go directly from that heady experience to a decidedly more left-brain headspace when we delve into the science of proofing. It’s much more complicated than you might think.

But reading this issue is simple! Subscribe by May 6 to receive a copy or pick it up on newsstands!

Cover photograph by Victor Sizemore

01/11/2023

Enjoying the Kentucky Derby Museum Bourbon & Bridles Event Series? Join us Nov. 15 for the final event—a Veterans Distillery Spotlight panel discussion and whiskey tasting with Veteran-owned brands, hosted by Fred Minnick. Grab your tickets at the link in our bio, and we'll see you there!

24/10/2023

Volume 5, Number 4 (Fall 2023): Now headed to a mailbox near you!

The leaves are changing colors, the air is cooling off, and the opportunity to enjoy your favorite spirits in a different way awaits. It’s time to curl up on the couch with your favorite blanket or sit out on the porch in the crisp, fall air. Savor the spirit of the season with a bourbon spiked soup, or—if adventure is what you’re craving—take a trip to Hye, Texas to visit the Garrison Brothers Distillery.

After that, meet the spirits industry’s adventurous risk taker and inventive pioneer, Trey Zoeller of Jefferson’s Bourbon. Then, learn about the heritage grains that are reclaiming their place in the mash bills of American whiskey and the sweet historical allure of mead, an alcoholic, fermented honey beverage. Next, get into the holiday spirit with the godfather of holiday pop-up bars that has grown exponentially since its inception nearly a decade ago.

After that, jump into the pages of Agatha Christie’s And Then There Were None and appreciate the comfort, camaraderie, and escape from the outside world that is uniquely shared over spirits. Check out BIG Bourbon Club’s 2023-2024 calendar of events and download the BIG app to ensure you never miss out on a tour, tasting, or presentation. Come along as Brad Japhe takes us for spirits and safari sunsets in Africa, where a drink is only as good as the experience surrounding it. Then, break the rules of street eats in the city by taking a chance on new sidewalk pairings.

Step into a day in the life of Dan McKee, whose passion and love of whiskey making has taken him from a third-shift still operator at James B. Beam Distilling Co. to Executive Vice President & Master Distiller at Michter’s Distillery. Get the inside scoop—or inside taste, better yet—on what the mixologists at Garrison Brother’s, Michter’s, and Jefferson’s Bourbon are drinking. And finally, learn about the rollercoaster that is the history of American whiskey in Texas. This issue encapsulates the spirit of the people and places that make the spirits we love so special. Enjoy!

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Cover credit:

09/10/2023

Do you have your tickets to the Hidden Barn Sensory Experience with Master Blender Jackie Zykan yet? Don't miss this Kentucky Derby Museum Bourbon & Bridles in-depth sensory seminar. Check out the link in our bio and secure your tickets today!

31/08/2023

Join us this fall for the Kentucky Derby Museum Bourbon & Bridles Event Series! Check out the link in our bio and secure your tickets today. You won't want to miss this new lineup of distinctive bourbon events!

10/08/2023

"But of all the spirits Japan produces today, there's no disputing that awamori- not whisky, not shochu- is the O.G."

Awamori, which dates back about 600 years, is a distilled rice spirit and is considered "the oldest spirit in Japan." Discover more on the tradition and craftsmanship of Japan's ancient rice spirit.

08/08/2023

Set in Kirby, WY with a population of 78, David DeFazio and Brad and Kate Mead began distilling Wyoming Whiskey, the state's first whiskey makers since Prohibition, on 1,500 acres of beef cattle grazing land. Purchase your copy today at the link in our bio to read more on their journey to "make the best American whiskey" and the hard lessons learned along the way.

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04/08/2023

Subscribe TODAY to receive our latest issue straight to your door! You could be enjoying the Port Light cocktail this weekend- complex and crushable, the Port Light is a must-try, bold cocktail combination of tropical flavors and bourbon.

No need to worry if you miss the cut-off, you can purchase this issue at the link in our bio! If you've received your copy, have you given this cocktail a try?

credit: ,

31/07/2023

Read more on Sara Havens' () Back in the Day: The "Pint Patients" of Prohibition featured in the latest issue of ! Subscribe today at the link in our bio to receive this issue!

26/07/2023

We’re here to tell the stories from the heart of bourbon- but we’re also here to share the tastiest and most refreshing recipes found inside each issue! Save this Bourbon Peach Tea recipe and treat someone special this weekend! (Or “someones”, this recipe serves 8!)

Ingredients:
6 black-tea bags (such as Earl Grey)
7 cups water, divided
Peach Purée, recipe following
1.5 cups bourbon (we used Blue Note Bourbon)
Peach slices, for garnish
Fresh mint, for garnish

For the Peach Purée:
2 large ripe peaches, pitted and roughly chopped
1 cup granulated sugar
1 cup water

Place peaches, sugar, and water in medium saucepan over high heat. Bring to a boil, reduce heat to medium-low, and simmer for 10 minutes. Remove from heat and let cool slightly.

Place peach mixture into blender and purée until smooth. Strain purée through fine-mesh sieve into a large pitcher. Refrigerate until chilled.

For the Bourbon Peach Tea:
Bring 3 cups water to a boil, then remove from heat. Add tea bags, let steep for 5 minutes, then discard tea bags. Let cool, then refrigerate until chilled.

Pour tea into pitcher of Peach Purée. Add 4 cups water; stir to combine. Refrigerate until ready to serve.

If spiking the whole pitcher, add all bourbon. If serving individually, add 1.5 ounces bourbon per glass.

Credit: Fox Burks, Chandler

19/07/2023

About the Summer 2023 Cover: Shot by Justin Fox Burks () and styled by Jennifer Chandler ().

“I love my job as a professional photographer, and I've been at it for 25 years! The absolute best days are the ones when I can make amazing, compelling images of delicious food and drink with talented friends like Jennifer [Chandler] and Shannon [Persell] of Bourbon+.”

“It’s that intersection of creativity, bourbon, friends, and food that make this cover so unique.” - Justin Fox Burks

Subscribe today at the link in our bio to have more of this peachy goodness delivered straight to your door!

12/07/2023

“I trust and know if I’m unique, I have a chance to be great. If I’m not unique, I have no chance.” -Doug Hall, Founder and Chairman

Subscribe today at the link in our bio to read how Doug Hall balances risk with innovation, along with his innate marketing expertise, to create disruptive ideas that are shaking up the bourbon industry.

📸 Credit: Gary Kessler

06/07/2023

Volume 5, Number 3 (Summer 2023): Now headed to a mailbox near you!

We have your trick to beat the heat this summer with peachy bourbon-infused recipes and whiskey tiki cocktails that will transport you to your favorite tropic vacation spots. Speaking of the (sub)tropics, we introduce an ancient rice spirit that hails from the rainforests and beaches of Okinawa- Awamori- which dates back about 600 years to the Silk Road.

Next, we dive into the history of the Port Light cocktail and we take another quick trip down history lane to revisit the dark days of Prohibition to learn how American tricksters side-stepped the law for a tipple of h***h.

Journey with us as we travel to Mexico City for 24 hours of tacos, cocktails, culture, and fun. Did we have you at cocktails? Next stop on the cocktail tour, New York City for three top-notch whiskey bars sure to make you ready to pack your bags for the Big Apple. Before we land in Bourbon Country, we venture west to Kirby, Wyoming, to showcase Wyoming Whiskey, a start-up distillery making whiskey waves and even better whiskey. A quick trip over the pond to Glasgow, Scotland, all in the name of science and innovation, to report on a recent study revealing how much flavor is extracted from the wood during the aging process.

Now that we're back stateside for a while, see what made our Top 10 list of Things To Do in Bourbon Country that have nothing to do with bourbon, or learn how Doug Hall, inventor, innovator, and marketing mastermind is creating custom whiskies to expertly match palates of individual consumers at Eureka! Ranch in Ohio. We also visit with Heaven Hill's Bernie Lubbers, who gives us a glimpse into A Day in the Life of a brand ambassador, and chill down with Spirits Writer, Tom Johnson's update on the bespoke ice industry before a big update from BIG Bourbon Club.

Subscribe today to receive this issue! Link in bio.
Cover credit: and

23/06/2023

It's officially summer and the Summer 2023 Issue is hot off the press! Stay tuned for more details on Vol. 5 No. 3. Follow the link below to have this issue delivered straight to your doorstep!

https://bit.ly/3pgXLOD

14/06/2023

On , we hope your glass is is half full and your cup is overflowing. Cheers! 🥃

As seen in Vol.4 No. 2 of
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09/06/2023

100% of the color and at least 75% of the flavor. The barrel is arguably bourbon's most important ingredient. Today we're toasting to the toasted and charred white oak that makes our favorite bourbon(s) our favorite.

As seen in Vol.4 No.3 of
Credit: A.J. DeRosa

06/06/2023

We're cooking up something sweet, with a little spice, and a whole lotta nice for Vol. 5 No. 3 of this summer! We can't wait to share more details on our summer issue with you all. Until then, follow the to get caught up on Spring 2023!

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30/05/2023

Whether your summer plans have you packing a cooler for the beach, lake, or back yard, follow our rules for the ultimate DIY vacation drinks that are sure to impress. Follow the to purchase Vol. 4 No. 3 today!

📸: Michael Schalk

25/05/2023

We're throwing it back and cooling down with this Old Fashioned Whiskey Milkshake recipe from Vol. 4, No. 3. Save this post and give it a try this weekend. If we had you at whiskey and milkshake, follow the link in our bio for more spiked ice cream inspo! 🍦🥃

Old Fashioned Whiskey Milkshake
1.5 oz 80-90 proof bourbon
1 oz heavy whipping cream75 oz Luxardo Maraschino Originale liqueur
2 large scoops vanilla ice cream
Zest from 1/4 orange
1 dash aromatic bitters
2 tsp Bourbon Smoked Sugar
1/4 cup of Corn Pops cereal, optional
Garnish: drizzle of bourbon, Corn Pops, Bourbon Smoked Sugar, cherry, whipped cream

Place milkshake glass in freezer. Combine ingredients, except Corn Pops and garnishes, in blender, adding liquid ingredients before ice cream. Blend until smooth. Just before serving, add Corn Pops and blend briefly. Pour into the chilled glass and add garnishes! Cheers!

Credits: , , .foodstyling

21/05/2023

We can't think of a better way to celebrate than exploring the pages of our Spring issue, The Tennessee Whiskey Edition, while listening to the exclusive Mixed Tapes curated by our friends at , , and Mr. . to listen today! How are you celebrating?

16/05/2023

"We're simple and honest. Because everything is bottled-in-bond, you know there's nobody else's whiskey in that bottle." Check out our friends at and follow the link in our bio to learn more about Master Distiller, Lee Kennedy's vision to offering bottled-in-bond releases at Leiper's Fork Distillery in Franklin, TN.

05/05/2023

It is almost time to Run for the Roses, sing My Old Kentucky Home, and listen for the iconic Call to the Post. If you aren't headed to for , allow us to help you be the hostess with the mostest with this batched recipe.🥃🐎🌹

4oz cane sugar
4 oz water
60 plucked mint leaves
1 empty 750mL bourbon bottle
16 oz bourbon, 100 proof or higher
12 sprigs of mint, for garnish

In a saucepan over high heat, combine sugar and water. Stir frequently checking syrup temperature with a thermometer. At 165 degrees, all of the sugar should be dissolved. Turn off heat, add plucked mint leaves, stir, and let steep for 20 minutes.

Strain syrup into the empty bourbon bottle and let cool for at least 45 minutes. Once syrup is cool, add the bourbon. Cork and shake the bottle to blend, then chill in fridge for 24 hours.

Fill a julep cup to the top with crushed ice, add julep blend and stir. Garnish with sprig of mint and a straw. Enjoy!

01/05/2023

PLUS: Food Pairing Tips

Bourbon+ | Bourbonplus.com

When it comes pairing bourbon with food, bacon frequently jumps to the top of many lists. But let’s face it: You could pair buttermilk with bacon and walk away looking like a genius. Bacon and bourbon pairing is too easy. Here are some other food-pairing targets.

30/04/2023

Taste Test: Coors Is Making Bourbon, and It’s Better Than You Think, via Robb Report

Bourbon+ | Bourbonplus.com

The Silver Bullet makes a good brown spirit.

30/04/2023

SAVORY PAIRINGS: Zesty Shrimp Dip + Gold Rush Cocktail

Bourbon+ | Bourbonplus.com

This savory pairing will have your Repeal Day Party rocking like it's 1933!

28/04/2023

Review: A. Smith Bowman Cask Strength Bourbon Batch #2, via Whiskey Raiders

Bourbon+ | Bourbonplus.com

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