The Bourbon Review

  • Nothing says summer like a good old fashioned cookout! Belle Meade has the perfect way to add bourbon to your brats. While beer battered brats are common, this recipe adds a whole cup of Belle Meade bourbon for an extra kick! INGREDIENTS 6 uncooked beef bratwurst1 green bell pepper1 red bell pepper1 medium onion1 cup […]

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  • By: Chris Chamberlain  Editor’s Note: This article was originally published in Issue 92 of The Bourbon Review Magazine. Chef Matt Bolus of The 404 Kitchen in Nashville was pretty much born with whiskey in his blood. “I was born in Louisville and raised in East Tennessee,” he explains. “Like a lot of babies in my […]

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  • Kentucky Flat White

    Traditionally, a flat white is a coffee drink consisting of espresso with microfoam (steamed milk with small, fine bubbles, and a velvety consistency). But in this Kentucky Flat White, we’re swapping microfoam for bourbon cream and, of course, adding bourbon! Editor’s Note: We recommend enjoying the Kentucky Flat White with these Maker’s Mark Pancakes or […]

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