America’s Bourbon Whiskey Takes Its Place on the International Stage
By Teresa Bitler A flight of five bourbons sits on the thickly varnished wooden bar inside a Louisville, KY tavern. Nearby, office workers and tourists escaping the heat of the day enjoy the tavern’s justifiably famous fried chicken and pork ribs. The food is tempting, but I’m going with samples of middle-of-the-road Kentucky whiskey simply…