December 8th, 2007

Bourbon Bonbons

I know I suggested that I prefer rye to bourbon in yesterday’s post, but the truth is that a Bookers or Maker’s Mark is a much better pairing for my fave dessert crave: chocolate. Dark. The other night, a well-mannered gentleman treated me to some decadence at The Tasting Room. We started with a much-touted [...]

December 7th, 2007

What to Drink…

Rye whiskey has been on my radar since chow.com first posted “The New Whiskey Rebellion” last August. Since then, Saveur, seriouseats.com, and now The Times have run features on America’s original whiskey. So, why rye? Where there’s a food trend, I always have a theory… First off, rye is a no-frills spirit, and in the age of reclaimed-wood(en) bars [...]

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