How Master Chef Edward Lee Celebrates Southern Cooking | Eater
"A Kentucky bourbon distillery whose family history and local environment are central to its identity: company leadership emphasizes how Kentucky oak, limestone-filtered water, and generations of technique contribute to the state producing the vast majority of American bourbon. The distillery’s spirit is also treated as a culinary ingredient—used to add complexity to dishes and sauces when applied thoughtfully." - Terri Ciccone
