>>>
>>> EARLIER ON THE CENTRAL KENTUCKY FOODIE TOUR WE HAVE
THE OPPORTUNITY TO START
TALKING WITH DAN CALLOWAY AND
CHEFS DO.
CHEFS DO.
CHEFS DO. CHEFS DO PREPARING A BARDSTOWN
BOURBON COMPANY A ROUTINE WHICH
PAIRS PERFECTLY WITH BURDEN.
BEFORE WE START DOING THIS, MY
STOMACH IS GROWLING A BIT.
IN ADDITION TO THE RESTAURANT
AND THE BEAUTIFUL BAR, AND A
BEAUTIFUL MIX OF MODERN AND
HISTORY, WHAT ABOUT THE
EXPERIENCES THAT YOU HAVE
THERE?
THERE?
THERE? >>
THERE? >> WE HAVE INCREDIBLE
EXPERIENCES.
EXPERIENCES. THE ONLY TOUR ON THE BOURBON
TRAIL YOU'RE GOING TO TAKE
WHERE YOU CAN SEE THAT DIRECTLY
OUT OF THE BARREL.
TASTING IT RIGHT AWAY.
IT IS A BLEND.
WE REALLY DIG INTO THE PROCESS.
YOU GET TO SEE IT UP CLOSE AND
PERSONAL.
PERSONAL.
PERSONAL. THESE GALLONS PER YEAR THAT ARE
COMING OUT OF THIS COMPANY YOU
CAN WALK AROUND AND BE PART OF
THAT.
THAT.
THAT. >>
THAT. >> THERE IS SOMETHING ABOUT
GETTING THAT INTIMATE WITH
SOMETHING THAT YOU ENJOY.
YOU KNOW, I'M CONSTANTLY AMAZED
BY HOW MUCH THAT MAKES JUST A
SHEAR DRINKING OR SIPPING OF
THE BOURBON MAKES IT THAT MUCH
MORE ENJOYABLE.
MORE ENJOYABLE. WHAT ABOUT HOSTING EVENTS AS
WELL?
WELL?
WELL? BECAUSE ONCE THEY HAVE THE
OPPORTUNITY THEY AREN'T GOING
TO WANT TO LEAVE.
>> THAT'S RIGHT.
WHEN YOU SEE THE SPACE, YOU ARE
GOING TO WANT TO HAVE NECK
CELEBRATION.
CELEBRATION. WE ARE DOING THINGS IN A SAFE
WAY.
WAY.
WAY. TAKING ALL THE PRECAUTIONS.
THIS IS ALL THOSE LIVE EVENTS.
>> I KNOW THAT IT'S AN EASY
DRIVE.
DRIVE.
DRIVE. WE
DRIVE. WE HAVE BEEN ENJOYING THIS AND
I'M GOING TO BRING CHEFS STEW
BACK UP HERE.
I HAVE TO ASK THIS.
WHAT IS YOUR FAVORITE WAY TO
SIP YOUR BOURBON?
>> THAT'S A GREAT QUESTION.
I THINK OUR COCKTAIL PROGRAM IS
SECOND TO NONE.
THERE'S NOTHING BETTER THAN OUR
BETTER OLD-FASHIONED BOURBON.
>> DOES THAT GO WELL WITH THAT?
>> ABSOLUTELY.
>> ABSOLUTELY. PRETTY MUCH EVERYBODY GOES WELL
WITH THAT.
WITH THAT. BUT IT DOESN'T GET MUCH BETTER
THAN THIS.
THAN THIS. SO, THIS IS IT.
>> ALL RIGHT.
FANTASTIC.
FANTASTIC. YOU HAVE SHOWED US HOW TO COOK
IT.
IT.
IT. NOW
IT. NOW WHAT ARE THE FINISHING
PIECES HERE?
PIECES HERE? >> TO FINISH UP OUR DISH WE'VE
GOT SOME OF OUR HOUSE CUT FRIES
THAT WOULD MAKE IT FRESH EVERY
MORNING.
MORNING.
MORNING. NEXT WE ARE GOING TO ADD CHEESE
KURDS.
KURDS.
KURDS. THEY ARE JUST A YOUNG ON AGED
CHEDDAR CHEESE.
CHEDDAR CHEESE. THEY ARE GOING TO GO RIGHT ON
TOP OF OUR FRIES.
NOW, WE WILL TAKE THAT
DELICIOUS SAUSAGE GRAVY THAT WE
MADE EARLIER.
MADE EARLIER. JUST GOING TO PUT THIS RIGHT
OVER THE TOP.
WE WANT TO MAKE SURE THAT
EVERYTHING GETS COATED.
AND, THE HEAT FROM THIS GRAVY
IS KIND OF MELTING THAT DOWN.
MAKING THEM NICE.
WE ARE JUST GOING TO FINISH
WITH A LITTLE BIT OF A PEPPER
AND CHILI BLEND.
>> OKAY.
>> OKAY.
>> OKAY. I DON'T KNOW ABOUT YOU.
BUT, OH MY GOD.
YOU ROCKED THAT OUT OF THE PARK.
>> LET'S DO IT.
YOU HAVE TO GET IT ON DOWN.
>> IN ADDITION TO TRYING THAT,
AND IT LOOKS LIKE I COULD SHARE
WITH A FEW OF MY CLOSE FRIENDS
AND FAMILY, YOU MENTIONED
EARLIER THAT OLD-FASHIONED IS
YOUR FAVORITE WAY.
IT PAIRS NICELY.
ESPECIALLY THE NEW MENU.
BUT WHAT ABOUT YOUR COCKTAIL
CLASSES?
CLASSES?
CLASSES? >> WE RUN A GREAT ONE CALLED
SHAKEN AND STIRRED.
WE DO IT RIGHT IN OUR LOUNGE.
RIGHT BEHIND YOU IS A PRIVATE
LUNCH.
LUNCH.
LUNCH. YOU HAD TO MAKE A KENTUCKY MEAL.
IT IS A GREAT HOUR-LONG CLASS.
IT'S ALL AVAILABLE RIGHT HERE.
YOU CAN SEE THIS TO MAKE SOME
PLANS.
PLANS.
PLANS. >>
PLANS. >> ALL RIGHT.
I ASKED SO I HAD TO ASK YOU AS
WELL.
WELL.
WELL. WHAT IS YOUR FAVORITE WAY TO
SIP OR DRINK YOUR BOURBON?
>> WELL, I THINK DAN HIT THE
NAIL ON THE HEAD.
ONE OF MY FAVORITES IS
DEFINITELY THIS OLD-FASHIONED.
THIS COCKTAIL.
THIS COCKTAIL. IT'S FANTASTIC.
IT'S FANTASTIC. PERSONALLY THOUGH, MAYBE A
LITTLE BIT OF DISCOVERY.
AT THE END OF A LONG WEEK,
SIPPING ON IT.
PROBABLY A CLOSE SECOND.
>> THAT SOUNDS LIKE HEAVEN.
SIPPING ON THAT.
THAT'S FOR SURE.
THANK YOU SO MUCH FOR JOINING
US THIS MORNING.
ON THE CENTRAL KENTUCKY
ADDITION.
ADDITION.
ADDITION. YOU MUST VISIT THEM ON LINE.
JUST VISIT THEM FOR MORE
INFORMATION