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
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA