How to pronounce “bourbon” in English

Scotch is scotch whisky.Bourbon isn't its own thing.Bourbon is bourbon whisky.

Bourbon isn't its own thing.Bourbon is bourbon whisky.So all these things are grain spirits that have been fermented, distilled, and aged in wood.

potato custard a brown sugar uh candy if you will and a gel of bourbon rawBourbon and it's tempor fried on a cinnamon stick a long cinnamon stick and we light the cinnamon stick on fire andyou eat it directly off the end and who doesn't like deep fried alcohol um so you know we're we're we're

The whisky revival is part and parcel with the whole cocktail revival.The bourbon and rye people saw what bartenders were doing and said, oh, people actually care about our spirits now.And they want good bourbon, and they want good rye, and they will use it in cocktails.

It's aged in Jim B. bourbon barrels for only about two months.The bourbon barrels totally transform this beer.So it goes in tasting like the triple, which we talked about -- you guys have tried.

and let that soak for a couple of weeks with some coconut sugar, and it turns it into more of a pastry stout at that point.But you have bourbon and oak and it's like this big complex flavors.But yeah, I think the bottom line is a lot of trial and error.

Also, I feel drunk.At home there is bourbon and I tell him that while we walk and he tells me I'm a dream girl-- like he literally says,I feel like you were sent to me as a present from the heavens above.

The bourbon and rye people saw what bartenders were doing and said, oh, people actually care about our spirits now.And they want good bourbon, and they want good rye, and they will use it in cocktails.So it's kind of they walked hand in hand into this.

My kitchen's so embarrassing.And I drank bourbon for five years.

Whisky is experiencing a boom the likes of which if most companies were experiencing this boom, we would want to be invested.Just the bourbon category-- to give you an idea, bourbon is up 17% year over, just bourbon alone.They can't make enough bourbon.

In fact, there was like 400 bottles in this office right now because we got on eBay and collected all these vintage.So what happened in bourbon is, you age it.

light hits them that is what reduces, it is almost a, it's a chemical compound that mimics what a skunk smells like, truly.aged in Bourbon barrels. It's aged in Jim Beam barrels and that is kind of a trend right now with craft beer. You can get a lot of different styles, especially ones with high

climate you want to almost get in the closet turn the light out grab your knees and rock back and forth and orderin Chinese food and bourbon it's it's absolutely terrifying we have to cut co2emissions fifty eighty percent by 2050 almost a hundred percent by end of century that is almost impossible and

who's now our brewmaster. And I was like, "Man, we've got to make this stuff." So that next Monday, we called Jim Beam andordered ten bourbon barrels, so. We got a great relationship with Jim Beam.They're really good people. I was just actually talking to them this week about getting barrels from them next year. We're probably the smallest customer they

and don't come back until you got something.and some beef and some Longbranch bourbon, and about 20 gallons of water, and headed to the desert.So I actually think, very case in point, the ghostwriter went away.

Several of his lost books were published during the waning years of the French Revolution.Others appeared during the course of the Bourbon Restoration, 1814 to 1830, while still more of his writings emerged during the Second Empire, 1852 to 1870.Perhaps the most significant addition to Diderot's corpus came in 1890 when a librarian discovered a complete manuscript version of Diderot's masterpiece,

Do you guys cook for your kids?Sometimes you put a little bourbon, or brandy, or cognac on it.

Osthorne, like any school, is not defined by the teachers who teach there, and it's not defined by the administrators who are just trying to fight the rising tide of entropy.They have the shot of bourbon, and the dame comes along.

Because as a judge in the spirit of competition recently, we tasted through 150 spirits on the Friday and the Saturday, and then top 83 spirits on the Sunday.And we came out with a $30 bourbon as the world winner of the best whisky, right?That's right. And so it beat out, I think, 300 other whiskies overall.

Plus it used to be a bourbon barrel.

I haven't tried anything in the bourbon category or anything like that.

And it was a simple combination of bourbon and lemon juice and honey.

It'll be a celebratory bourbon.

But house bacon infused Four Roses bourbon.

Some people report a worse hangover with bourbon, but it's mostly anecdotal.

Just the bourbon category-- to give you an idea, bourbon is up 17% year over, just bourbon alone.They can't make enough bourbon.You guys have recently probably followed the Maker's Mark fiasco where they had to water down Maker's Mark in order to meet demand.

This then gets put in a barrel.Most scotch is actually aged in bourbon casks.

This then gets put in a barrel.They came up with a new bourbon call Maker's 46.

In fact, there was like 400 bottles in this office right now because we got on eBay and collected all these vintage.So we got these amazing bourbon, interesting bourbon from the last 40 years.

It was bacon and ice cream and bourbon and bananas.

Male #1: Tonight it's the Bourbon Room.

But it was fun being single and 26 living near Bourbon Street.

The only two that are the same are the Bourbon Steak in Santa Clara and Bourbon Steak in San Francisco.

and then realized I didn't have any of the bourbon left to make it for you in person.

I should have had clear liquor instead of bourbon.

The best one we've ever done is probably "Spirits on Bourbon," which was the first episode this season.

This then gets put in a barrel.So if you taste scotch today aged in bourbon casks, it's significantly different from scotch produced about 50 years

This then gets put in a barrel.Maker's Mark came out with a new bourbon.

Some working title like or Horseshoes.The idea is just to have these vintage out of production Bourbon that doesn't exist anymore.Unfortunately, the whole industry is just dying, because all these old little distilleries that made some great bourbon-- it takes like 20 years to age--

I'm still dreaming about those little hot dogs with the bourbon mustard.

I think it's one of those almost misconceptions. A lot of people think that a darker beer is higher alcohol. For some reason, we thought that a darkerbeer would be the only thing that would work in a bourbon barrel.But we had this triple; we don't like to waste beer.

The Odyssey is an interesting one. We brewed that.of oak barrel -- so if you have five different bourbon barrels, put five different beers in it, the beers take different flavors out of the oak.

it's called Big Easy I'mma take you to Bourbon Street let's go

You do, OK. It's just that they are not called Solist.They are called, for example x bourbon cask strength, or Vinho Barrique cask strength, and so on.That's right. Yeah, because I'm from Canada, and in Canada we have the Solist.

We had many people bring us gifts of small nip bottles of bourbon or whatever, just trying to help-- Bribery.

Yams are only from a certain state, like bourbon?

So this sweet potato-- My takeaway from that is that sweet potatoes are bourbon.

it's consistently green so see the and I'm focusing here on the bourbon walnuts

put on sandwiches mix in with your hummus as a healthy snack uh bourbon walnuts and vanilla ice cream and a you