Even though my father doesn't drink it, bourbon just seems like the quintessential spirit for dad. In my visit to bourbon country, I learned the distilleries were all pretty much family ventures, though now mostly owned by conglomerates. Even if you don't drink bourbon, a visit to this beautiful part of the country outside Louisville is a treat.
I was a guest at the Maker's Mark distillery in Loretto which feels more like a national park than anything else. Historic wooden buildings with touches of their trademark red are set against a lush green backdrop. The tour of the distillery is very worthwhile. It's so old fashioned and small scale you might be surprised, I loved seeing the buckets of yeast and beautiful copper distillation pots.
Maker's Mark is made from corn, barley and local wheat. It is smooth and has featured prominently in my recipe development efforts. It has a sweetness and rich caramel and toffee notes with a hint of citrus.
If you like Marker's Mark, try 46, which is also made from Maker's Mark, but is aged with more specially charred oak staves, it's a bit higher proof but still mellow and has more spice and vanilla to it.
I've got the best Father's Day gift idea!
So what to cook for Father’s Day? Pork belly sliders have been all the rage for the last few years. Made über popular by food dude David Chang of Momofuko fame, this dish has popped up on menus throughout the US. And we know the French and the Germans also love their various preparations of this cherished cut of swine. However, truth be told, this deliciously rich delectable treat has been cooked in China for eons.
We never really celebrated Father’s Day, perhaps, because, as the saying goes, every day was something akin to Father’s Day. My Dad was both a simple and extraordinary man who enjoyed a good meal, a great ball game, and being with his family. He was happiest when we were all home in our small upper west side apartment, doing whatever together.