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When It Comes To Bourbon: You Can’t Always Get What You Want

In Banter by Patrick "Pops" GarrettLeave a Comment

You know the feeling. You hear from a buddy that ABC Liquor store got a case of Elmer T Lee. You drop what you are doing and rush to the store. Walking in you notice someone walking out with a square bottle in a brown paper bag. Your heart sinks a little. Can’t be the last one. You find the bourbon section and start scanning, hoping. Who the hell organized these shelves?!? Why is there Jameson between a bottle of Knob Creek and Basil Hayden’s?!? You scan the shelves as your hope slowly fades. You walk quickly to the counter hoping to get a little help. The friendly clerk knows your dilemma but isn’t sure if there are any left. They check the computer inventory and it shows 1 bottle! But where is it? It’s not on the shelf and not in the office. Must’ve sold out, sorry.


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Why Ken Griffey Jr. May Be The Future of the Bourbon Industry

In Banter by Matt SelfLeave a Comment

Baseball season is back in full force, and my Chicago Cubs are looking pretty good. I have been a baseball fan for about three decades. I collected baseball cards as a kid, and I amassed what I assume to be the greatest collection of Ryne Sandberg baseball cards on the face of the planet. I still have them, tucked under my bourbon bunker.

The value of my baseball cards is only sentimental at this point. In the late 1980s, baseball card demand grew to epic proportions and the card companies were rushing to catch up. There were new producers, limited edition releases, and elite offerings. Rather than keeping cards in an old cigar box, the quality of the cards became linked to their market value, and we started putting cards in plastic sleeves. One nick and the trade or sale value plummeted.


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Bourbon Inspired Foods: Great Ways To Eat Your Bourbon

In Food by Patrick "Pops" GarrettLeave a Comment

Since the bourbon trend has been popular over the last several years, increasingly, bourbon is being infused into food culture as an ingredient. Living in Portland, Oregon, eating and drinking is serious business and taken to the highest art form. Bourbon is no longer regaled as just an ingredient in barbecue sauce, but can now be found in everything from ice cream to pickles. Therefore, I set out to sample some of these bourbon infused/inspired foods to see if they are worth a try, or simply a marketing gimmick to make money off the hot trend of bourbon?


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How to Throw an Authentic Last Minute Kentucky Derby Party

In Food by Erin PetreyLeave a Comment

Derby time in the Commonwealth of Kentucky is a big deal. Partying begins weeks before the festivities at Churchill Downs with fireworks, festivals, concerts, and, of course, lavish gatherings. It’s no surprise that even when we leave the Bluegrass, we still see the first Saturday in May as a reason to look fancy and party. (Unless, apparently, you are a Dartmouth sorority and will henceforth miss out on everything that is wonderful about this historic event.) Even if you aren’t a native of Kentucky, we still encourage you to share in the revelry that is – according to Hunter S. Thompson – decadent and depraved about the Kentucky Derby. But I am going to focus on the decadence here; I’ll leave the depravity up to you.


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Corralejo Tequila Reposado Review

In Tequila Reviews by Ginny TonicLeave a Comment

Although my experience with tequila is mostly limited to cocktails and a few tasting lessons on my honeymoon in Cancun, I am never one to shy away from a challenge. So when Corralejo Tequila asked Bourbon & Banter to review their Reposado I was only too happy to answer the call of duty. Since I have tasted far fewer tequilas than bourbons in my life, this review will be based more on my personal tastes than on how closely it meets the platonic ideal of a reposado tequila.


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Master Distiller Ken Pierce to Retire from 1792 Distillery

In Industry News by Patrick "Pops" GarrettLeave a Comment

After more than 30 years in the beverage industry, Master Distiller Ken Pierce is retiring from Barton 1792 Distillery.

Pierce’s early days in the distilled spirits industry started with Barton Brands of Georgia (now defunct) where he was Plant Chemist and later Quality Control Manager. After six years, the company transferred him to Bardstown, Ky. to its distillery now known as Barton 1792 Distillery. Pierce started his work in Bardstown as Senior Chemist; a short time later was named Chief Chemist, then Director of Distillation before being named Master Distiller.