"Bourbon" by Kathleen Purvis. Image courtesy University of North Carolina Press.Whisky has a place in the kitchen as well as the bar, and Bourbon may well be one of the most versatile spirits chefs can experiment with. It adds a special touch to sauces, desserts, and meat as well as cocktails, and Charlotte Observer food editor Kathleen Purvis explores all of them in her new cookbook, “Bourbon”. She joins us for this week’s WhiskyCast In-Depth.

In the news, three top Beam executives are planning new careers once Suntory takes control of the company, Asia’s whisky boom may be turning into a bubble, Scotch whisky gets new protection against fakes in Australia, and four craft distillers are collaborating on a new Bourbon that hits Chicago this coming week. We’ll have tasting notes for Four Kings Bourbon, along with Bulleit and Jim Beam’s new single barrel Bourbons.


Links: UNC Press | Beam | Diageo | United Spirits | Scotch Whisky Association | Kentucky Distillers Association | Wild Turkey | Mississippi River Distilling Company | Corsair Artisan Distillery | Few Spirits | Journeyman Distillery | Binny’s | Woodford Reserve | Bulleit | Jim Beam