Kentucky spirits were not always this hot. Not that long ago, distilleries could not give away bourbon. Now, fanatical fans of brown spirits post in private Facebook groups to help each other hunt down any bottles made by Buffalo Trace, or other super-trendy producers.
How did we get here? How did Kentucky spirits become the center of the drinking universe? For a deeper dive into this remarkable rise by the state’s distilling industry, we turned to Louisville-based food and beverage writer Steve Coomes. Coomes is known throughout Kentucky and the wider world of whiskey as one of the industry’s most knowledgable writers — including on country ham! Check out his work at SteveCoomes.com. And check out the interview that editors Melissa Dowling and Kyle Swartz recently conducted with Coomes. Listen below or click here.
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