When they imbibe, you know they want the good stuff.
Here’s what Southern chefs pour.
This complex spirit is high on flavor, but also quality.
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Fore says Forbidden isnt incredibly hot on the nose and is easy to sip.
I want it to have a balance within its uniqueness.
“I get everything from vanilla to even toasty citrus notes.
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I love the sharing and adventure of opening new bottles and sharing them with my most treasured company.
Always love sharing with those who appreciate the craft and effort that goes into a great bourbon.”
Pinhook Bourbon
Nina Compton, chef/owner ofCompere LapinatThe Old No.
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Ill always pick Pinhook Bourbon.
Life is too short to drink mediocrity.
Their blending process produces a balanced expression of vanilla, toasted almonds, and a slight hint of smokiness.
Each day we are alive and well deserves to be toasted to," said Compton.
“The exquisite taste of this bourbon whiskey is particularly delightful on crisp, cool days.
But dont shy away when you hear they are based in New York!
Larsen says it starts with a proprietary corn strand that blends Bloody Butcher and Wapsie Valley corn.
The Mashbill is 80 percent corn, 10 percent barley, and 10 percent rye.
“They also make the bestbourbon creamI have ever had.
Allen is himself a big fan of supporting local and small businesses.
Taylor Small Batchfrom Buffalo Trace Distillery.
What Villarreal loves most about E.H. Taylor Small Batch is its captivating flavor profile and rich backstory.
When it comes to enjoying bourbon, Villarreal has a strong preference for sipping it over a big rock.
I like it boilermaker style with a cold beer to wash it down,” said Poolaw.
But as a chef, it all comes down to food as well.
To Poolaw, this is definitely a drink to be shared.
With that being said, my bar at home is always stocked with a liter,” said Poolaw.
For Dean, its all about simplicity.
Michters shines in bothits balanced enough to share the spotlight but robust enough to stand out,e says.
“Im a whiskey neat guy, often pairing it with a classic American brew like High Life.
Lets just say there was enough left for a good pour to go with them!”
