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  • Riverfront Times

    Prized Fighter

    Boxing in St. Louis will never die--not as long as Kenny Loehr has a kid in the ring.

    By Kristen Hinman

  • Miami New Times

    Budget Ballin'

    South Florida's lawless exotic rental car industry keeps rolling.

    By Gus Garcia-Roberts

  • Houston Press

    Crime Doesn't Pay Back

    In Texas, restitution for victims is nothing but a state-sanctioned sham.

    By Chris Vogel

  • Seattle Weekly

    Hot and Frothy

    If you thought Seattle couldn't fetishize coffee any more, you haven't been to a "cupping" yet.

    By Jonathan Kauffman

Whiskey Business

How a sour mash becomes a Kentucky Mule

By Leslie Barton

Published on June 25, 2008 at 4:02am

We asked a guy out to Morton’s Steakhouse last month. Our socially awkward invite: “You wanna eat some meat?” Poor sap. If he’d only said yes, we would’ve followed it up with, “You wanna drink some booze?” and taken him to the lecture/tasting “Bourbon: The Journey From Barrel to Bottle.”

A bourbon expert will have you discriminating and inhaling the various family recipes of Baker’s, Basil Hayden’s, Booker’s, and Knob Creek. While imbibing, you’ll undoubtedly learn that bourbon’s birthright is steeped in the blood of the 1791 “Whiskey Rebellion” and that in 1964, an act of Congress declared the golden liquid “America’s Native Spirit.”


Fri., June 27, 6:30 p.m., 2008


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