Jefferson's Chef's Collaboration Bourbon Whiskey sour It was at the Sazerac

It was at the Sazerac Coffee House on Royal Street where local patrons were served toddies made with Rye Whiskey and Peychaud’s Bitters

Eastside Distilling - Burnside Buckman Reserve Barrel Finished Bourbon Whiskey

with lingering vanilla and oak notes that give way to a pleasant warmth and a hint of black pepper

tart fruit

slightly oily texture

Jefferson's Chef's Collaboration Bourbon Whiskey sour It was at the SazeracA few years ago, Trey was out with a few friends and Chef Edward Lee. As they began to order some different dishes for dinner, he and Edward started talking about the pairing of bourbon and food, specifically spicier dishes like his Korean Fried Chicken. The group started tasting bourbons together with food and realized that they really liked the notes that were brought out in each one. They knew they had a good idea. Over the next 9 months, Trey and