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The True Story of A. H. Hirsch Reserve Straight Bourbon Whiskey, Distilled in the Spring of 1974.
A book of surprising stories about American whiskey
The uncut and unfiltered story of American whiskey
The original independent and idiosyncratic American whiskey newsletter.
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The Best Bourbon You'll Never Taste
The True Story of A. H. Hirsch Reserve Straight Bourbon Whiskey, Distilled in the Spring of 1974.
Bourbon, Strange
A book of surprising stories about American whiskey
Bourbon, Straight
The uncut and unfiltered story of American whiskey
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The Bourbon Country Reader
The original independent and idiosyncratic American whiskey newsletter.
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Previously On The Chuck Cowdery Blog
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2011
(148)
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January
(12)
- SMS. The Straw That Stirs The Drink.
- New Michael Collins Irish Whiskey Gets It Right.
- Looking For A. H. Hirsch Bourbon? Good Luck.
- Recovery of Distilled Spirits Industry Still Fragi...
- Kentucky Loves Its Horses Too.
- Review: Evan Williams Single Barrel Vintage 2001
- What Makes A Cocktail Great?
- Listen To Me Talk About Bourbon.
- Remembering Old Hickory (The Whiskey).
- Hey, Whiskey Collectors. How About A Legal Swap Me...
- American Brandy Is Bigger Than You Think.
- Birth of the Modern American Whiskey Industry, 150...
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▼
January
(12)
All contents copyright © 2007-2024 Charles Kendrick Cowdery
5 comments:
Great interview Chuck! David has really put together a great whiskey program at K&L. He shows a huge amount of dedication to finding great stuff and promotes a lot of spirits education.
I shop at K&L specifically because of their attention to bourbon and thus good selection :)
Hey Chuck,
John here from pizza goon, I buy alot of stuff from Larry and Kim Cowdery. They are a fabulous and important part of our community here...The ghost chilies he grew last year are (literally) blowing peoples minds...check that...heads off.
Anyway, I've several friends working the boubon barrels here for making beer. It's got such a magnificent taste!
I grew up in Chi Town, worked at Le Ciel Bleu, La Primavera and Entre Nous at the Farimont and we had lots of tastings. The one think I learned from those is to never, never, brush and use mouthwash, then chew Big Red gum before a boubon tasting. Yeccch!
We're getting lots of spelt grown here. Any way to make a good Liquor outta that?
Take care
John Gutekanst
Larry and I share a great-great-great grandfather, or something. My great-grandfather grew up in Coolville but worked on the riverboats and settled in St. Louis.
As for the toothpaste-gum-bourbon combination, the solution is always more bourbon.
As for spelt, Koval Distillery here in Chicago makes whiskey from it. Pretty good too.
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