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    Eat & Swig

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    Louisville Swig was this weekend and it was a smashing success — by that, I mean we all got smashed. Mostly on bourbon.

    We're now taking this opportunity to tell you all about how we love the great native spirit (minus all of the regret):


    Jim Beam Maple Bourbon
    We’ve said it before and we’ll say it again. It's perfect for winter.

    Breckenridge Blended Bourbon
    Call me a heretic, but this Colorado-based bourbon is one of the best things I’ve ever tasted. It’s made with snowmelt and, before bottling, is blended with some Kentucky and Tennessee bourbons. So smooth, so worth the initial feeling of betrayal.

    Shots of bourbon at Zanzabar
    Don't ask questions, just trust us.

    Binge-watching Jessica Jones binge-drinking bourbon
    While also binge-drinking bourbon.

    Bulleit Bourbon
    I recently got into a philosophical discussion about how this is a perfect bourbon -- delicious, but comfortably priced and spicy without too much burn.

    Infused bourbon at Hilltop Tavern
    Every month gives us a new infusion- Some of our favorites? Blood orange and ginger (not together). Ask for it at the bar!

    Jim Beam Maple Bourbon Scented Candles
    For obvious reasons. Available at Candleberry's website! [[]]

    E.H. Taylor, Jr Single Barrell from Buffalo Trace
    We got our first taste of this stuff at Stout Burgers and Beer last week. It’s a full-bodied bourbon that is not a drink, but an experience. We drink ours with just a little water.

    Against the Grain's "Old Fashioned Experience"
    Wow, wee! This take on the classic version is basically nothing but alcohol. It's made with a frozen brandy ball the melts when bourbon is poured over it. Meant to be sipped, but, uh, I've yet to follow the suggested technique.

    $5 Dollar Holla from Decca
    A shot of Benchmark accompanied with a Coors. It's just like me; classy, but not too much.

    Old Forester
    My friend, my foe, my go to.

    Bourbon Truffles
    Art Eatables has had a special place in our hearts since they catered the press tent at Forecastle (winning me over for life). Their truffles never disappoint - pick the ones made with your favorite bourbons and enjoy. Pro tip: They’re best right out of the fridge.
    Also, one of us once shamefully ate enough Cellar Door’s bourbon balls to catch a buzz.

    $3 classic cocktails at 8UP every Sunday at 6
    Get your Old Fashioned on.

    Woodford Reserve Double Oaked
    “Forever first in my heart as the queen of bourbons.”

    Bourbon Barrel Food's smoked bourbon salt
    On everything from an omelet, to sprinkled over dark chocolate.


    Photo: Shutterstock/Evgeny Karandaev


    Michelle Eigenheer's picture

    About Michelle Eigenheer

    A Louisville transplant beginning to appreciate all the city's small things.

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