Just Peachy

Take advantage of summer’s bounty of fruit with this melt-in-your-mouth Grilled Vanilla Bean Mascarpone Peaches with Salted Bourbon Caramel dessert. Made from just a few ingredients, this peach and bourbon dessert recipe appears simple, but offers a complex burst of flavor.     The deep, rich flavor of bourbon saturates the fresh sweetness of the peaches, which is then tied together by creamy vanilla bean mascarpone. While grilling the peaches adds texture and a yummy smoky taste, there’s no need to light up the grill or fret [... more]

Get Sauced!

Just in time for the peak of grill season, Trifecta Gourmet Sauces adds a new product to its line of succulent, lick-off-your-fingers barbecue sauces. Joining the company’s existing three flavors—Original BBQ, Sweet Heat BBQ, and Blazing BBQ—Kentucky Bourbon Marinade blends sweet brown sugar, tangy citrus, a mix of vinegars, and Kentucky bourbon whiskey. And like the other three Trifecta sauces, the marinade is both all-natural and gluten-free. Order your bottle today and experience the rich taste of Kentucky’s signature bourbon.        Photo Credit: Trifecta Gourmet [... more]

An Open Letter to The Commonwealth of Kentucky

Dear Kentucky, Thank you for your endless rolling hills of bluegrass countryside. For thoroughbreds and their annual Run for the Roses. For Abraham Lincoln and Jefferson Davis. For Mother’s Day and the “Happy Birthday” song. For Robert Penn Warren and Loretta Lynn. For the heavenly Hot Brown and chocolate in pecan pie. For the Louisville slugger and silver julep cups. For Rosemary Clooney (and George). For the best excuse to wear an enormous floral hat. For Benedictine spread, butter cake, and burgoo. But most of all, Kentucky, thank you for bourbon, which makes you our MVP. We [... more]

Bourbon’s Best-Kept Secret

While Jim Beam and Wild Turkey definitely represent some of the more well–known names along the Kentucky Bourbon Trail, the family-owned Willett Distillery (on the Trail’s Craft Tour) might just cook up the best bourbon around. In operation since 1937, the distillery produced the first batch of 30 barrels on St. Patrick’s Day of that year. A couple of years back, I was bumming along the trail with my husband and cousins on a holiday weekend when master distiller Drew Kulsveen saw that I had tweeted from [... more]