New products expand bourbon-rye blend category

10/25/2013 | New York Times (tiered subscription model), The

The Bourye mix of bourbon and rye whiskey first introduced in 2009 by Utah's High West Distillery is no longer alone on the shelf as distillers Wild Turkey and Jefferson's Bourbon have entered the niche. The blends are more fruit-forward and less spicy than bourbons with a high rye content.

View Full Article in:

New York Times (tiered subscription model), The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
The French Goat
Lewisburg, WV
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Sous Chef
Swarthmore College
Swarthmore, PA