The Feed Podcast, a James Beard Award-winning production of Chicago chef and restaurateur Rick Bayless (Frontera Grill, Topolobampo) and food and drink journalist Steve Dolinsky, recently came to Louisville to check out the city’s burgeoning distillery scene.
As I note in my new book, “Barrel Strength Bourbon: The Explosive Growth of America’s Whiskey,” over the past few years Louisville has began reclaiming its place in Kentucky’s bourbon history in a big way, with the addition of several distilleries, bourbon-themed attractions, and new bars and restaurants. You no longer have to travel out in the state to see bourbon being made.
Steve visited Copper & Kings and Kentucky Peerless, where I joined him in sampling some 2-year-old rye whiskey. Take a listen!