In the forest an oak tree silently grows to serve the long tradition of the Native Spirit. The sprouting structure of nature bares an accumulation of riches
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A couple weeks back I shot a video for Union Horse Distilling Co. to promote their placement in the Chicago market.
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A basket spicy hot wings with a some drunken catfish sounded delicious, but all I really cared for was pressing my lips against a cold bottle of Lone Star.
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A gang of 70 folks lined up outside of Saint Lou’s Assembly. Spring was ready to break through, keeping the crowd slightly comfortable on the late March evening. But Winter was holding on like a child gripping their handlebars during their first bike ride. Inside the bar, a smorgasbord of Irish coffee cocktails awaited
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Tait Forman of LA’s Bibo Ergo Sum took home the Championship. Adam Daniels of Revival Cafe Bar was voted the People’s Champ.
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Their Single Cask Night was our commencement to a week of sipping on pours from friends across the international line of distillery row.
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The night began just outside of Kansas City. An 112 proof cask strength rye tickled my palate. Its spicy elements of toffee and vanilla carried me to the Northwest corner of the United States.
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And six months later the stout tasted amazing.
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Cheese first, whiskey second, then both.
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This is the first Christmas my mother and her siblings will spend without their mother. My Grandma Betty was the kindest, most warming person I've ever met in my entire life. She was the angel atop of all our Christmas trees.
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Begyle’s Barrel-Aged Christmas Ale was aged just one month shy of a year, but just in time for the holidays. In the whiskey industry there’s a saying, “There’s no substitute for time,” when referring to barrel aging.
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A cloud of cigar smoke swirled over the rooftop. Patrons sampled through the row of distilleries. Three Bourbons produced by a father and son from Wisconsin, gins from Finland, and multiple Bourbons and ryes from the brothers Blaum were among the featured spirits.
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