Julia Thompson wrote:
4) I like Bulleit bourbon. :)
5) And chocolate cake. But not both at once. (Not that I've had the
opportunity to try both at once....) I've never tried it with bourbon
before, but scotch and chocolate cake is one of the true culinary joys
of life.
i have never tried chocolate scotch, or bourbon, but i think i would
like it wth guiness. wine should be at least as sweet as the chocolate
you are savoring. the stronger the chocolate, the more full-bodied the
wine should be. a bittersweet chocolate pairs well with an intense
zinfandel. match lighter flavored chocolates with lighter-bodied
wines. when tasting with several varities of chocolates, work from
light to dark. start with a more subtle white chocolate and end on a
dark or bittersweet chocolate.
any suggestion for mixed bourbon cocktails, or is tat in bad taste?
jon
The story of the family brand, Bulleit Bourbon, begins in the early
1800s, with Augustus Bulleit's move from New Orleans to Louisville,
Kentucky, where he began making small batches of Bourbon. The Bulleit
family immigrated to the United States from France. It was a time most
hardened Frontiersmen were beginning to pursue the riches of
unadulterated land and were migrating west of the Mississippi River
towards the Rocky Mountains, and north from the Gulf of Mexico to
Canada.
Around 1830, seeking new horizons of his own, Augustus traveled up the
Mississippi and Ohio River by flatboat to Louisville, Kentucky, a
thriving riverport that was gaining a reputation as America's whiskey
distribution hub. Upon arriving in the destination, he became a tavern
keeper and began using his knowledge of French brandy making to distill
his own special recipe of Kentucky Bourbon.
Throughout the mid 1800s, Bulleit Bourbon was sold throughout Kentucky
and Indiana. It is believed to have traveled west by those settling the
American Frontier.
Just prior to the Civil War om 1860s, Augustus died while while
transporting barrels of whiskey to New Orleans, so did his legendary
Bourbon.
Since Augustus' generation, the Bulleit family did not come back to the
distilling business due to the major events like the world wars,
Prohibition and the Great Depression. However, the spirits of Bulleit
Bourbon has been carried on and the family recipe and tradition of
whiskey making have survived throughout the generations.
In 1994, Bulleit Bourbon was introduced in Kentucky and within three
years, the Bourbon was distributed in France and Japan. Today the
Bourbon is produced at the Four Roses Distillery in Lawrenceburg,
Kentucky. Seagram also owns Four Roses.
When Tom Bulleit was asked to explain his all-consuming passion of
Bourbon-making, Tom replied: "Teddy Roosevelt's advice for achieving
success was, 'Do the best you can with what you have where you are.'
For me, it's Bourbon here in Kentucky."
Bulleit Bourbon is distilled from soft Kentucky limestone water - found
only in the Bluegrass region of the state. The ingredients are corn,
barely malt and rye. It's russet in colour with a rich, oaky aroma,
delivering a distinctive taste with hints of vanilla and honey.
Tom Bulleit attended the University of Louisville School of Law in 1971
and was admitted to the bar in 1972. Bulleit also holds a LL. M from
Gergetown University. He is a Vietnam Veteran, having served in the
United States Marine Corp from 1967 to 1969.
____________________________________________________________________________________
Be a better Heartthrob. Get better relationship answers from someone who knows.
Yahoo! Answers - Check it out.
http://answers.yahoo.com/dir/?link=list&sid=396545433
_______________________________________________
http://www.mccmedia.com/mailman/listinfo/brin-l
