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Richard Gorelick and The Baltimore Sun | October 2, 2013
Power Plant Live's first barbecue and bourbon event back in April was apparently so well received that it's now going to be a semi-annual thing.  Fall Charm City Pig & Swig II has been scheduled for Saturday, Oct. 12, 2 p.m. to 6 p.m. at Power Plant Live, 34 Market Place. The afternoon event will include sampling of more than 60 bourbons and beers, a Cajun-style pig roast, food trucks, live music and a cigar party on the Mex Tequila Bar deck. Tickets, which are available through Missiontix , are $35 in advance and include a souvenir tasting glass and a bag of swag from sponsoring bourbon brands.
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ENTERTAINMENT
By Andrew Conrad, aconrad@tribune.com | March 24, 2014
Imagine a bar with all-you-care-to-taste selections of more than 60 beers, 40 bourbons -- all for one flat cover. It would need to be a pretty big bar, say, the size of the expansive Cow Palace at the Maryland State Fairgrounds in Timonium? On March 21 and 22, the Beer, Bourbon & BBQ Festival came back to Baltimore, and the formula still works. "I love the variety of the beer, and the people, and just the fun atmosphere," said AJ Ferguson, a 30-year-old auditor, who came from Ocean View, Del., for the event with her fiance, Jared.
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ENTERTAINMENT
By Andrew Conrad, aconrad@tribune.com | March 24, 2014
Imagine a bar with all-you-care-to-taste selections of more than 60 beers, 40 bourbons -- all for one flat cover. It would need to be a pretty big bar, say, the size of the expansive Cow Palace at the Maryland State Fairgrounds in Timonium? On March 21 and 22, the Beer, Bourbon & BBQ Festival came back to Baltimore, and the formula still works. "I love the variety of the beer, and the people, and just the fun atmosphere," said AJ Ferguson, a 30-year-old auditor, who came from Ocean View, Del., for the event with her fiance, Jared.
ENTERTAINMENT
By Evan Siple and By Evan Siple | February 4, 2014
Regi's American Bistro has been a popular destination for the Federal Hill area for quite some time, and it's no surprise that over the years its cocktail program has come to a state of maturity to rival most in the city, let alone Federal Hill. With a seasonally rotating cocktail menu and one of the city's first rooftop fresh herb/fruit gardens, Regi's has been a true innovator, way ahead of its foodie-hipster rivals. So it should be no surprise that Regi's cocktails are some of the most potent and freshest around, though in these blustery conditions, some have gone by the wayside until the rooftop produce flows again.
FEATURES
By ROB KASPER | November 20, 1994
On a dark and howling night I sat in a friend's home, pencil in one hand, glass in the other, and took notes on six premium bourbons.These were among the slew of better bourbons that have arrived the market recently. Sometimes called "single-barrel" or "small batch" bourbons, these are the corn whiskeys that distillers have taken extra care in producing, drawing them from selected barrels that have spent years in the middle rows of the rackhouse, the spot according to lore, where temperatures remain moderate and bourbon ages gracefully.
FEATURES
By Rob Kasper | October 4, 1998
FOR MOST imbibers, bourbon is a cool-weather beverage. In the fall, the mixed drinks, like the landscape, turn brown. But in the summer, cocktails are made with gin or vodka. Which was why one sweltering summer day I asked Frederick Booker Noe Jr., the big bubba of the bourbon world, if he ever sipped a little gin. "Gin?" He shuddered. It was no small shudder. Booker is massive in appearance and manner. His frame overflowed the sumptuous chairs in the lobby of Baltimore's Omni Hotel."Gin?"
FEATURES
By ROB KASPER | November 5, 1995
Four snifters of pricey, artfully made bourbon sat in front of me. Then there were three, then two, then one, then none.This was a small-batch bourbon tasting, an example of America's increasing interest in bourbons that taste better and cost more than ordinary whiskeys. This was news. The ballroom in Washington's Grand Hyatt hotel was full of 200 well-dressed guests who, according to a brochure, were there to educate themselves "as to the finer points of bourbon connoisseurship."One table of sippers seemed at the top of the class.
NEWS
By Jill Rosen, The Baltimore Sun | April 2, 2011
Four men were stabbed early Saturday morning inside a city nightclub, and one has died of his injuries, police said. Baltimore police responded at 1 a.m. to the Bourbon Street club in the 300 block of Guilford Avenue to find four men stabbed inside the club, according to spokesman Detective Jeremy Silbert. One of the victims, a 24-year-old man, died from his injuries, Silbert said. The three other victims were transported to local hospitals and are expected to survive, he said.
NEWS
June 16, 2007
The Rev. Francis Charles Bourbon, a Jesuit priest, former Loyola College faculty member and Baltimore City Fire Department chaplain, died Tuesday of pneumonia at Lankenau Hospital in suburban Philadelphia. He was 80. Born in Baltimore and raised on Belvieu Avenue, he was a 1944 Loyola High School graduate. He entered the Jesuit order that year and was ordained a priest June 23, 1957, by Archbishop Francis P. Keough. He joined the Loyola College faculty in 1959 and became dean of men and a theology teacher.
NEWS
By Bill Daley | December 6, 2006
Yes, the bourbon surely helps, but the maraschino cherry is what gives the classic Manhattan cocktail a signature glow. Replicate that flavor, if not the mood, by cooking with bourbon. Don't worry, the alcohol burns off. Cherry juice, mixed with pomegranate, provides a fresh zip and color to this quick saute of boneless pork tenderloin finished with a shot of bourbon. Bill Daley writes for the Chicago Tribune, which provided the recipe analysis. Pork Manhattan Serves 4 -- Total time: 26 minutes 4 thin (5 ounces each)
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | October 2, 2013
Power Plant Live's first barbecue and bourbon event back in April was apparently so well received that it's now going to be a semi-annual thing.  Fall Charm City Pig & Swig II has been scheduled for Saturday, Oct. 12, 2 p.m. to 6 p.m. at Power Plant Live, 34 Market Place. The afternoon event will include sampling of more than 60 bourbons and beers, a Cajun-style pig roast, food trucks, live music and a cigar party on the Mex Tequila Bar deck. Tickets, which are available through Missiontix , are $35 in advance and include a souvenir tasting glass and a bag of swag from sponsoring bourbon brands.
ENTERTAINMENT
Wesley Case | October 2, 2013
With high-end shopping, award-winning fine dining and a luxury hotel that can count One Direction members as recent customers, Harbor East can safely be called Baltimore's most glamorous neighborhood. When the attractive wine bar Vino Rosina came to Harbor East's Bagby building in May 2010, it seemed like a fine fit. But success isn't guaranteed just because a bar looks the part in an elegant neighborhood, and in July, Vino Rosina smartly hit the restart button. Ownership remains the same, but in its place is now Oliver Speck's, a restaurant focusing on Southern barbecue.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | September 13, 2013
When business stalled at Vino Rosina, an upscale bistro in Harbor East 's Bagby Building, the owners and management did something altogether surprising. They shut down Vino Rosina and reopened, a few week later, in the same space as a barbecue joint named Oliver Speck's. Good for them. There was nothing wrong with Vino Rosina, but, in the long run, there was nothing particularly compelling about it either and little to distinguish it from it Harbor East neighbors, including a few bistros that had moved into the same building.
ENTERTAINMENT
By Meekah Hopkins | August 6, 2013
Sometimes, keeping things bottled up is a good thing. A trend on the rise in the ever-evolving beverage scene is the bottled cocktail. D.C.'s scene has received press recently for having at least a half-dozen bars offering bottled cocktails.   Still, I appreciate the art of the drink: Watching a bartender mix magic before my eyes. We can probably agree that having a bottle slid down the bar, while all sorts of Western sexy, doesn't satisfy like the first glimpse of a made-in-the-moment masterpiece.
NEWS
By John E. McIntyre and The Baltimore Sun | April 30, 2013
The Kentucky Derby, arriving seasonally as the mint is springing up, provides an excellent occasion for preparing and savoring a mint julep. So I offer you my recipe again this year. Do keep in mind that the julep is not some genteel lady's drink but a serious beverage that commands respect.  First, make sure to have decent bourbon in the house. Cheap stuff is too raw, and you probably don't want to use Booker's for this. Maker's Mark answers nicely, or Woodford Reserve if you're feeling particularly flush.  On no account use any ersatz bourbon from Tennessee.
SPORTS
By Mark Purdy and San Jose Mercury News Columnist | January 29, 2013
NEW ORLEANS -- When the Super Bowl shows up here, stuff happens. It might have something to do with the vibe. How many cities do you know where at noontime on a weekday, someone is paid to stand outside a bar in the middle of the street and hold up a large advertising sign that says: "HUGE ... BEERS"? How many cities do you know where another person is holding up another sign outside another establishment: "WASH THE GIRL OF YOUR CHOICE"? I can only think of one. It's the city where I saw both of those things Monday.
NEWS
By Cynthia Glover and Cynthia Glover,SPECIAL TO THE SUN | September 4, 2002
He's a man after my own heart. Damon Lee Fowler believes a good splash of bourbon can improve just about anything. In his New Southern Kitchen (Simon & Schuster, 2002, $26), Fowler adds this magic ingredient to many of the basics of the Southern pantheon -- oysters and leeks with cream, poundcake, macerated strawberries, sauteed mushrooms -- always to good effect. With or without bourbon, however, these are appealing recipes. True, it was the pork tenderloins with bourbon-mustard glaze that spurred a cooking frenzy in my kitchen.
NEWS
By Arthur Hirsch and Arthur Hirsch,SUN STAFF | June 5, 2002
The camp chair went for $9.99 at Sunny's, one of these sling-back green polyester affairs that slips from a shoulder pouch and unfolds in a heartbeat, opening its arms to possibilities. Because this is America and the terrorists have not yet won, there's a cup holder at the right hand where the glass of bourbon goes. Spending so little on the chair leaves a few more dollars for a bottle worthy of the occasion, seeing as how the universe allows us in a lifetime only so many quiet summer evenings.
ENTERTAINMENT
Wesley Case | November 7, 2012
Sitting atop the Belvedere like a brilliant Christmas ornament, the recently renovated 13th Floor will likely impress first-timers the moment its elevator doors open to the intimate space. First, they'll wonder: Is this view really of Baltimore? Then: Is this bar really in Baltimore? Aesthetically, the 13th Floor is that beautiful. The low-lit room feels illuminated - just enough - by the countless number of lights dotting downtown outside. But its lighting and dark decor keep the mood romantic, in a non-showy way. On a recent Friday night, a crowd of 25 quietly conversed and sipped expensive cocktails as a piano player provided a smooth, barely-there jazz soundtrack.
ENTERTAINMENT
By Evan Siple and By Evan Siple | September 11, 2012
Home Slyce isn't a cocktail bar by any stretch of the imagination. It focuses mostly on inexpensive and tasty food, decent beer and a relaxing atmosphere for local residents and visitors alike. (And presumably will do the same at its second location, opening at 336 N. Charles St. in the next few weeks.) But sometimes a bartender, whether through boredom or inspiration, comes up with something interesting to add to the mix in the absence of a cocktail list. Cue Ricardo Vargas and his Slyce Julep, a drop-dead simple idea combining two remarkably similar drinks - the mint julep and the mojito - to create something new. The julep's Maker's Mark bourbon substituting for the mojito's white rum adds the ABV, while the remaining ingredients from both drinks - mint, lime, simple syrup and soda - come together to create a strong, sweet and tasteful beverage.
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