bourbon
September is National Bourbon Heritage Month by declaration of the U.S. Senate, and Kentucky's Bourbon Festival was held this past weekend in Bardstown, Ky. Even if you missed the festival, it's not too late to celebrate with America's Native Spirit. Wild Turkey has been slaking the thirst of bourbon lovers everywhere since 1940, when distiller Thomas McCarthy brought along a batch of the good stuff on a turkey hunt -- it doesn't get more American than shooting things and drinking whiskey, amirite? -- and his friends asked for second helpings of that "Wild Turkey Bourbon" the next year. Many of us are familiar ...
We're firing up the grill this week in celebration of two of America's most manly pastimes: Kentucky bourbon and cooking over an open flame. Helping us out is celebrity chef Michael Symon, star of the Food Network's "Iron Chef America" and ABC's "The Chew." Symon, like us, is a big fan of Knob Creek Kentucky bourbon and the new Knob Creek Kentucky rye, and he took a few minutes out of his busy schedule this week (his very manly new cookbook, "Carnivore," comes out in October) to talk to Mandatory about grilling with bourbon. "I like bourbon because it's full and it's big and it will hold up to pretty much anything you cook with it. ... What I like about cooking with bourbon [as opposed to ...
