Whisky Magazine Issue 119
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The Bourbon guide to Louisville
It's December 2, 2013, and the cracked sidewalk leading to Bourbon's Bistro is bustling with camera crews, politicians, distillers, chefs and local Louisville celebrities. I'm there, too, holding a cocktail and a reporter's pad, waiting for Mayor Greg Fischer to give a press conference behind the bar with hundreds of Bourbons: How cool is that?
Standing next to a bottle of Four Roses Single Barrel and with a Woodford Reserve Old Fashioned in his hand, Fischer begins his spiel, obviously trying to win the hearts and minds of Louisville Bourbon lovers. “Bourbon is a food group,” Fischer said. “What Napa Valley is to food and wine, I want Louisville to be to food and Bourbon.”
Fischer then explained his latest initiative—the Bourbon and Local Food Work Group, a 34-member group of local chefs, Bourbon distillers and tourism officials — that will, according to the executive order: “develop a plan to promote Louisville as the best culinary and beverage city in the world, thereby attracting national and international travellers to enjoy our internationally-acclaimed food scene and to become a gateway to the Kentucky Bourbon Trail.”
The local political beat writers in the room sighed a little bit, hoping for something juicier. But, the lone Bourbon writer (me) was as giddy as a schoolgirl. The city was arming its restaurants with even more Bourbon firepower than they already have. Whether Louisville can compete with New York, Chicago or San Francisco at the fo...