2019 | Bourbon+

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Winter 2019

Bourbon+

Winter 2019

$9.99 $6.00

Winter 2019
Bourbon+

Winter 2019

$ 6.00 $ 9.99

VOLUME 1 NUMBER 1, WINTER 2019

Ouita Michel, chef-in-residence at Woodford Reserve Distillery and a trailblazer in the farm-to-table movement, shares some of her favorite bourbon-soaked recipes; the inside story of Blackened, the whiskey blend created for Metallica by the legendary Dave Pickerell in the last collaboration before his death; Scotch and bourbon: not as different as you might think.

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Winter 2019 | Limited Edition Collector’s Issue
Winter 2019 | Limited Edition Collector’s Issue
Bourbon+

Winter 2019 | Limited Edition Collector’s Issue

$ 6.00 $ 9.99

VOLUME 1 NUMBER 1, WINTER 2019, LIMITED EDITION COLLECTOR'S ISSUE

Ouita Michel, chef-in-residence at Woodford Reserve Distillery and a trailblazer in the farm-to-table movement, shares some of her favorite bourbon-soaked recipes; the inside story of Blackened, the whiskey blend created for Metallica by the legendary Dave Pickerell in the last collaboration before his death; Scotch and bourbon: not as different as you might think.

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Spring 2019

Bourbon+

Spring 2019

$9.99 $6.00

Spring 2019
Bourbon+

Spring 2019

$ 6.00 $ 9.99

VOLUME 1 NUMBER 2, SPRING 2019

Entertaining Editor Peggy Noe Stevens helps you prepare for the Kentucky Derby with insider tips for everything from the invitations to the libations (including the iconic mint julep); Freddie Johnson spreads the bourbon joy with his captivating tours at Buffalo Trace; barrel-aged beer; the science of fermentation.

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Summer 2019

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Summer 2019

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Summer 2019
Bourbon+

Summer 2019

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VOLUME 1 NUMBER 3, SUMMER 2019

‘Westworld’ star Jeffrey Wright and the Uncle Nearest brand illuminate the forgotten history of African-Americans in whiskey; the skinny on barrel making, from the acorn to the aging process; America’s Five Best Drinking Towns. Plus, tips on leading an impressive bourbon tasting in your own home.

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Fall 2019

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Fall 2019

$9.99 $6.00

Fall 2019
Bourbon+

Fall 2019

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VOLUME 1 NUMBER 4, FALL 2019

In this issue, several well-known pastry chefs and a bourbon chocolatier provide their tried-and-true tips for adding bourbon to desserts. For one thing, when it comes to sweets, less bourbon is often better than more. Our recipes will make you the star of any holiday gathering. A whiskey warehouse may look like just a big old building where barrels are stored until they are old enough to be emptied. But as Lew Bryson reports, the warehouse is actually another factor that helps to shape the flavor of the bourbon inside those barrels. Caleb Kilburn barely looks old enough to drink bourbon, much less to make it. But this young master distiller is earning praise for his palate at Kentucky Peerless Distilling, a family operation in Louisville, Ky. The Sazerac cocktail traces its history to the late 1700s. Mixologist Molly Wellmann tells its intriguing tale, then shares her favorite recipe.

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