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 ..read more

What You’ll Find Inside: Fall Issue 2023   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. As the oldest legal bourbon distillery in Texas, this brand’s spirits lineup has garnered an impressive array of awards and proved that ..read more

What You’ll Find Inside: Summer Issue 2023   Make a splash this summer with peachy bourbon-infused recipes, whiskey tiki cocktails, and intel on an ancient rice spirit that hails from the subtropical rainforests and beaches of Okinawa and the Ryukyu Islands: awamori. It dates back about 600 years to the Silk Road and harnesses the fascinating properties of black koji mold. On the more traditional side of the culinary spectrum, cookbook author, Bourbon+  contributor, and Memphis native Jennifer Chandler shares some delicious dishes from her Southern table—all featuring r ..read more

GOLD RUSH COCKTAIL + ZESTY SHRIMP DIP Recipes & Commentary by Steve Coomes | Art by Russ Grimes   Looking to host your own Repeal Day Party this December but don’t know where to start? Don’t worry, Bourbon+ has you covered! In the Fall 2022 issue, Steve Coomes provides the perfect party tips for celebrating the demise of Prohibition, but no party is complete without food and drink. This savory pairing will be just the duo to get your guests partying like it’s 1933! Since the Zesty Shrimp Dip is a savory dish, Steve suggests pairing it with a Ginger Gold Rush cocktail. “Its light, sw ..read more

Read the full story in the Fall 2022 issue of Bourbon+ In the pages of the latest issue, we learn about the magic of the centuries-old technique of milk-washing. If after reading about the cocktail cloak of invisibility you’re ready to mix up a clear cocktail for yourself, you’ve come to the right place. Chef Tyler Lyne, Executive Chef of Tasting TBL in Birmingham, AL and the inaugural Chef in Residence at 1856 in Auburn, AL, brings us three online-exclusive milk punch recipes and commentary. Let us know what you would like to read more about on our social media channels @Bourbonplus o ..read more

Louisville, Kentucky Story by Steve Coomes; Photography by Anna May It’s a safe bet that a restaurant chock-full of arcade games won’t have a great whiskey lineup. Make that bet against Recbar, however, and you’ll lose—badly. The sprawling bar and restaurant is divided into three, deep rectangular rooms: The dining room and bar in the center is buttressed by side rooms stuffed with 140 video and pinball games. At full song, the pinball room’s lights and sounds are reminiscent of Raoul Duke’s hallucinations in Fear and Loathing in Las Vegas. It’s overstimulation worth experiencing, especially ..read more

Story by Steve Coomes; Photography by Heather Wibbels   “Punches, the original batched cocktail, are simple and perfect for entertaining. Party hosts can make just one drink and let guests serve themselves. Punches make opening a beer seem harder by comparison. Relieved of bar duties, hosts have more time for cooking and making guests comfortable.” —Excerpt from the feature “Pow Factor” by Steve Coomes  Recipes originally published in the Winter 2022 issue of Bourbon+. INGREDIENTS  1 cup demerara simple syrup (recipe follows) 6 cups 90-proof rye bourbon 4 cups cold-pressed ..read more

Story by Tom Johnson; Photography by Heather Wibbels   “Traditionally, Manhattans are made with rye whiskey, sweet vermouth, and a dash of bitters. But if you’re dogmatic that a ‘real’ Manhattan must be made with rye, you’re missing a lot of wonderful possibilities…Vermouth can amplify flavor and aroma elements already in the whiskey, while adding surprises of its own. The sweetness of bourbon plays brilliantly with the tartness of vermouth…” -Excerpt from the feature “Vermouth Mixes it Up” by Tom Johnson Recipes originally published in the Winter 2022 issue of Bourbon+. INGREDIENTS ..read more

Story by Tom Johnson; Photography by Heather Wibbels   “Like whiskey, vermouth is a complicated drink with subtleties and broad stylistic variations that make tasting and comparison a joy. It is sweeter than whiskey, but not egregiously so… At its best, it is expressive of the time and place of its making, and when splashed into a shot of whiskey, it opens a whole new world of variation and possibility for both the vermouth and the whiskey.” —Excerpt from the feature “Vermouth Mixes it Up” by Tom Johnson Recipes originally published in the Winter 2022 issue of Bourbon+. INGREDIENTS&n ..read more