When Pappy Van Winkle bourbon is so highly prized that it can’t make enough to meet market demand, you’d think the ol’ fellers at Old Rip Van Winkle would make more of it. But, no, that’s not what they’re thinking, which could explain why they’re in the booze business and I just write about it. Wha ......Read more
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Steve Coomes is a restaurant veteran turned award-winning food, spirits and travel writer. In his 25-year career, he has edited and written for multiple national trade and consumer publications including Nation's Restaurant News and Southern Living. He is a feature writer for Edible Louisville & The Bluegrass, Whisky Magazine, WhiskeyWash.com and The Bourbon Review. The author of two books, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and the "Home Distiller's Guide to Spirits," he also serves as a ghostwriter for multiple clients.