Food and Drinks

Root beer floats have been a summer favorite forever, but for those few weeks when summer overlaps with Bourbon Heritage Month, we think there's only one way to mix them. Our "grown-up" version of...

Pitmasters representing 11 Distilleries will cook off to benefit Operation BBQ Relief Seventh Generation Jim Beam Master Distiller Fred Noe will host the first “Great Distillery BBQ Cook-off” at the Jim Beam American Stillhouse this...

Story by Caroline Paulus and Shea Davidson The third Sunday of each July is designated as National Ice Cream Day, and the ladies here at The Bourbon Review were only too happy to celebrate. We've...

Reprinted from Heritage By Sean Brock My favorite ball cap, made by Billy Reid, has a patch on the front that reads “Make Cornbread, Not War.” I’m drawn to it because Cornbread is a sacred thing...

From The Kentucky Bourbon Cookbook, by Albert W. A. Schmid When Bourbon (or any other distilled spirit) comes off the still, it is as clear as water. The color and flavor of bourbon develop as...

After a decade of covering cocktails the recently named Executive Editor for Imbibe, Paul Clark, explains why he penned his first book. Click here to order “The Cocktail Chronicles.” Story Paul Clark After 10 years of...

Recipe and Photos by Marc Matsumoto Winter has arrived in the Bluegrass, complete with icy winds and more snow than the state has seen in years. Simmer a pot of this easy, delicious, secret ingredient...

As the weather warms and social calendars start to blossom again, entertaining responsibilities are also going to return anew. In times like this, it’s good to keep an easy recipe in your back pocket, whether...